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Cozy Brown Butter Chocolate Chip Cookies with Sea Salt

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These brown butter chocolate chip cookies have a nutty, caramelized edge and a soft center, topped with flaky sea salt for the perfect sweet-salty balance. They are a cozy, comforting treat that tastes like a bakery classic.

Ingredients

Scale
  • 1 cup (226 grams) unsalted butter
  • 1 cup (200 grams) dark brown sugar, packed
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340 grams) semi-sweet chocolate chips or chunks
  • Flaky sea salt, for finishing

Instructions

  1. Brown the butter: Place the 1 cup of unsalted butter in a light-colored saucepan over medium heat. Stir occasionally with a rubber spatula as it melts. The butter will foam, then bubble, then start to turn golden. Watch carefully—once you see brown specks forming at the bottom and smell a nutty aroma, remove it from the heat immediately. This takes about 5-7 minutes. Pour the brown butter into a large mixing bowl, including all the brown bits. Let it cool for 10 minutes.
  2. Mix the sugars: Add the packed dark brown sugar and granulated sugar to the warm brown butter. Whisk until combined. The mixture will look like wet sand. Let it cool for another 5 minutes.
  3. Add the eggs and vanilla: Crack the two room-temperature eggs into the bowl. Add the vanilla extract. Whisk vigorously for about 1 minute until the mixture is smooth, glossy, and slightly thickened.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Fold in the flour mixture: Add the dry ingredients to the wet mixture in two additions. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay.
  6. Add the chocolate: Fold in the chocolate chips or chunks until evenly distributed. The dough will be thick and slightly sticky.
  7. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 48 hours.
  8. Preheat the oven: When you are ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  9. Portion the dough: Use a 1.5-tablespoon cookie scoop to portion the dough into balls. Place them 2 inches apart on the prepared baking sheets. If the dough is too firm to scoop, let it sit at room temperature for 10 minutes.
  10. Bake: Bake one sheet at a time for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
  11. Add sea salt: Immediately after removing from the oven, sprinkle a pinch of flaky sea salt on top of each cookie.
  12. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack.

Notes

Watch the butter carefully to avoid burning. Chilling the dough is essential for thick, chewy cookies. Bake one sheet at a time for even results. Let cookies cool on the baking sheet for 5 minutes before transferring.

Nutrition

Keywords: brown butter chocolate chip cookies, sea salt cookies, easy cookie recipe, homemade cookies, comfort food

Find it online: https://forkmila.com/cozy-brown-butter-chocolate-chip-cookies-with-sea-salt/