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Ultimate Chewy Brown Butter Chocolate Chip Cookies with Sea Salt Flakes

A stack of three gooey brown butter chocolate chip cookies, one broken open to show melted chocolate and sea salt.
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Make the best chocolate chip cookies with this recipe. Browning the butter adds a deep, nutty, toffee flavor, resulting in cookies that are soft, chewy, and have crisp edges.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chunks
  • Flaky sea salt, for sprinkling

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Melt the butter completely, then continue cooking, swirling the pan often. The butter will foam, then subside. Watch closely as brown bits form at the bottom and the butter smells nutty. This takes about 5 to 8 minutes. Immediately pour the brown butter into a heatproof bowl, scraping in all the browned milk solids. Let it cool for 15 minutes.
  2. In a large bowl, whisk the slightly cooled brown butter with the brown sugar and granulated sugar until fully combined.
  3. Whisk in the egg, egg yolk, and vanilla extract until the mixture is smooth and creamy.
  4. In a separate bowl, whisk together the flour, baking soda, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
  6. Stir in the chocolate chips or chunks.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 3 days, for the best flavor and texture.
  8. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets.
  10. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft and underbaked.
  11. Immediately sprinkle the tops of the hot cookies with flaky sea salt.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning the butter is key; do not rush this step. You want small, dark brown specks at the bottom of the pan and a rich, toasted aroma.
  • Chilling the dough develops the deep caramel flavor from the brown butter and prevents the cookies from spreading too much while baking.
  • Use high-quality chocolate chunks instead of chips for better melting and a more gourmet texture.

Nutrition

Find it online: https://delishcraze.com/brown-butter-chocolate-chip-cookies/