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Best Brown Butter Chocolate Chip Cookies – Easy Sea Salt Recipe

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These brown butter chocolate chip cookies have crispy, lacy edges and a soft, gooey center, topped with flaky sea salt for an unforgettable salty-sweet treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup (200g) packed dark brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups + 2 tablespoons (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • Flaky sea salt (for topping)

Instructions

  1. Brown the butter: Place 1 cup (2 sticks) unsalted butter in a light-colored saucepan over medium heat. Melt completely, then cook, swirling occasionally, until it foams, crackles, and turns deep amber with brown specks (about 4-5 minutes). Remove from heat immediately and pour into a heatproof bowl. Let cool 10-15 minutes until warm but not hot.
  2. Mix the wet ingredients: In a stand mixer bowl (or large bowl with hand mixer), combine cooled brown butter, 1 cup packed dark brown sugar, and ½ cup granulated sugar. Beat on medium speed for 2 minutes until like wet sand. Add 1 large egg and 1 egg yolk, one at a time, beating well after each. Add 2 teaspoons vanilla extract and mix until glossy and smooth.
  3. Combine dry ingredients: In a separate bowl, whisk together 2 cups + 2 tablespoons all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  4. Bring together: With mixer on low, gradually add dry ingredients to wet, mixing just until last streaks of flour disappear. Scrape down bowl.
  5. Add chocolate: Fold in 1 ½ cups semi-sweet chocolate chips with a rubber spatula until evenly distributed.
  6. Chill dough: Cover bowl with plastic wrap and refrigerate at least 30 minutes (1-2 hours preferred, or overnight).
  7. Preheat and prep: Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  8. Scoop and bake: Using a 2-tablespoon cookie scoop, portion dough into balls (about 1.5 ounces each), placing 3 inches apart on prepared sheets. Bake one sheet at a time for 10-12 minutes, until edges are golden and centers are soft and puffy.
  9. Finishing touch: Immediately sprinkle baked cookies with flaky sea salt. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Chilling the dough is crucial to prevent spreading. For best results, chill for 2 hours or overnight. Brown butter can burn quickly, so watch carefully. Use room temperature eggs for proper emulsion.

Nutrition

Keywords: brown butter chocolate chip cookies, sea salt cookies, easy cookie recipe, chewy chocolate chip cookies, bakery-style cookies

Find it online: https://lolaspoon.com/best-brown-butter-chocolate-chip-cookies-easy-sea-salt-recipe/