Brown Butter Chocolate Chip Cookies
These brown butter chocolate chip cookies feature a rich, nutty flavor with soft chewy centers, crisp edges, and a delightful sprinkle of flaky sea salt for the perfect sweet-salty balance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (225 g) unsalted butter, browned
- ¾ cup (150 g) granulated sugar
- ¾ cup packed (165 g) brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (270 g) semi-sweet chocolate chips
- About 1 teaspoon flaky sea salt for sprinkling
Instructions
- Brown the butter: In a heavy-bottomed saucepan, melt 1 cup (225 g) of unsalted butter over medium heat. Stir frequently as it foams and starts to turn golden brown with a nutty aroma, about 4-6 minutes. Remove from heat and pour into a heatproof bowl to cool slightly.
- Mix sugars and wet ingredients: In a large bowl, combine ¾ cup granulated sugar and ¾ cup packed brown sugar. Add the slightly cooled browned butter, 1 large egg, and 1 teaspoon vanilla extract. Stir until smooth and creamy.
- Combine dry ingredients: In a separate bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Form the dough: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Fold in 1 ½ cups chocolate chips evenly throughout the dough.
- Chill the dough (optional but recommended): Cover and chill in the fridge for 30 minutes to help flavors meld and prevent spreading.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Scoop dough: Use a cookie scoop or tablespoon to drop dough balls onto the sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes until edges are golden brown but centers still look soft. Cookies will firm up as they cool.
- Immediately sprinkle about ¼ teaspoon flaky sea salt on each cookie after removing from oven.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Notes
Watch the butter carefully when browning to avoid burning; the nutty aroma signals when to stop. Avoid overmixing the dough after adding flour to keep cookies soft and chewy. Chilling the dough is optional but recommended to improve texture and control spread. Sprinkle flaky sea salt immediately after baking for best flavor and texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Fat: 9
- Carbohydrates: 24
- Protein: 2
Keywords: brown butter, chocolate chip cookies, flaky sea salt, easy cookies, chewy cookies, homemade cookies, dessert