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Salted Brown Butter Chocolate Chip Cookies

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These salted brown butter chocolate chip cookies feature perfectly crisp edges and chewy centers with a rich, nutty flavor from browned butter and a sprinkle of flaky sea salt for a sweet-salty contrast.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup packed (165 g) brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt, plus extra for sprinkling
  • 1 1/2 cups (270 g) semisweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a saucepan over medium heat. Stir constantly until butter foams and turns golden with nutty brown bits (about 5-7 minutes). Remove from heat and pour into a heatproof bowl to cool for 10 minutes.
  2. Mix sugars and browned butter: Add 3/4 cup granulated sugar and 3/4 cup packed brown sugar to the browned butter. Stir until combined and slightly cooled.
  3. Add eggs and vanilla: Beat in 2 large eggs one at a time, then stir in 1 1/2 teaspoons vanilla extract until batter is glossy and rich.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  5. Incorporate dry into wet: Gradually add dry ingredients to wet mixture, folding gently until just combined. Avoid overmixing.
  6. Add chocolate chips: Fold in 1 1/2 cups semisweet chocolate chips evenly throughout the dough.
  7. Chill dough (optional): Chill dough in the fridge for 30 minutes for better flavor and less spreading, or bake immediately.
  8. Preheat oven to 350°F (175°C). Scoop dough by tablespoonfuls onto parchment-lined baking sheets, spacing about 2 inches apart. Sprinkle a pinch of flaky sea salt on each cookie.
  9. Bake for 12-15 minutes until edges are golden and centers look set but soft.
  10. Cool cookies on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not walk away while browning butter to avoid burning. Use room temperature eggs to prevent curdling. Avoid overmixing dough after adding flour to keep cookies tender. Sprinkle flaky sea salt on top before baking for best flavor. Chill dough for thicker cookies and less spreading. For gluten-free, substitute flour with almond and oat flour mix. For dairy-free, use vegan butter and dairy-free chocolate chips.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, salted cookies, easy cookie recipe, homemade treats, chewy cookies, crispy edges

Find it online: https://siennaspoon.com/salted-brown-butter-chocolate-chip-cookies-recipe-easy-homemade-treats/