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Crispy Brown Butter Chocolate Chip Cookies with Sea Salt

crispy brown butter chocolate chip cookies - featured image
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These cookies feature crispy edges, a caramelized depth from brown butter, and a delightful sprinkle of flaky sea salt, creating a perfect balance of sweet and salty with a grown-up twist.

Ingredients

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

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly as the butter melts, foams, and then begins to brown (about 5-7 minutes). Remove from heat and transfer to a heatproof bowl to cool for 10 minutes.
  2. Mix sugars and eggs: In a large mixing bowl, combine 3/4 cup granulated sugar and 3/4 cup packed light brown sugar. Add 2 large eggs and 2 teaspoons vanilla extract, beating until smooth and slightly thickened (about 2-3 minutes).
  3. Add browned butter: Slowly drizzle the cooled browned butter into the sugar-egg mixture while stirring continuously.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Gradually add to the wet ingredients, mixing gently until just combined.
  5. Fold in chocolate chips: Add 1 1/2 cups chocolate chips or chunks, folding evenly into the dough.
  6. Chill the dough: Cover and chill in the refrigerator for at least 30 minutes for best results.
  7. Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and sprinkle: Drop dough balls about 2 tablespoons (30g) each onto baking sheets, spacing 2 inches apart. Sprinkle a pinch of flaky sea salt on top of each dough ball.
  9. Bake: Bake for 12-14 minutes until edges are golden brown and centers look set but still soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Watch the butter carefully to avoid burning; stir constantly and remove from heat as soon as nutty aroma appears. Chill dough to prevent spreading and improve texture. Use flaky sea salt like Maldon or fleur de sel for best flavor contrast. Bake one sheet at a time for even cooking. Dough can be frozen for later baking.

Nutrition

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

Find it online: https://breezybake.com/crispy-brown-butter-chocolate-chip-cookies-with-sea-salt-easy-homemade-recipe/