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Crispy-Chewy Brown Butter Salted Chocolate Chip Cookies

brown butter salted chocolate chip cookies - featured image
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These cookies feature a perfect balance of crispy edges and chewy centers with rich brown butter flavor and a sprinkle of flaky sea salt, evoking nostalgic warmth and comfort.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned slowly
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • Flaky sea salt for sprinkling
  • 12 oz (340g) semisweet and milk chocolate chips

Instructions

  1. Brown the butter: In a heavy-bottomed saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir constantly as it foams and turns golden brown, about 5-7 minutes. Remove from heat and cool for 10 minutes.
  2. Mix sugars and eggs: In a large bowl, combine granulated sugar and light brown sugar. Add cooled brown butter and mix until combined. Beat in eggs one at a time, then stir in vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and fine sea salt.
  4. Incorporate dry into wet: Gradually add flour mixture to wet ingredients, mixing just until no streaks remain. Avoid overmixing.
  5. Fold in chocolate chips gently with a spatula.
  6. Chill dough: Cover and refrigerate dough for at least 30 minutes, up to 2 hours.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop dough: Portion dough balls about 1.5 tablespoons (25g) each, spacing 2 inches apart on baking sheets.
  9. Bake for 10-12 minutes, rotating pans halfway through. Look for golden edges and slightly soft centers.
  10. Immediately sprinkle each cookie with flaky sea salt after baking. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Notes

Watch the brown butter carefully to avoid burning; it should smell nutty and have small brown flecks. Do not skip chilling the dough to prevent spreading and to develop flavor. Remove cookies from oven when edges are golden but centers still soft to maintain chewy texture. For gluten-free, substitute flour with gluten-free baking blend. For dairy-free, use vegan butter substitute that browns well. Variations include adding nuts, using white chocolate and dried cranberries, or adding espresso powder for intensified chocolate flavor.

Nutrition

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

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