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The Ultimate Chewy Brown Butter Chocolate Chip Cookies with Sea Salt Finish

A stack of three thick, chewy brown butter chocolate chip cookies topped with flaky sea salt.
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You will bake bakery-style chocolate chip cookies with a deep, nutty flavor by using browned butter. This recipe produces cookies with chewy centers and crisp edges.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups (270g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chopped chocolate
  • 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 aroma becomes nutty. This takes about 5 to 8 minutes.
  2. Immediately pour the brown butter into a heatproof bowl. Let it cool for 15 minutes until it is slightly warm but not hot.
  3. In a large bowl, whisk the cooled brown butter with the brown sugar and granulated sugar until fully combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate medium bowl, whisk together the flour, baking soda, and kosher salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the chocolate chips.
  8. Cover the bowl and chill the dough for at least 2 hours, or up to 72 hours, for the best flavor and texture.
  9. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  10. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets.
  11. Bake for 10 to 13 minutes, or until the edges are golden brown and the centers look slightly underdone.
  12. Remove the sheets from the oven. Immediately sprinkle the tops of the cookies with flaky sea salt.
  13. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Browning butter is the key to achieving that deep, caramelized flavor in your homemade chocolate chip cookies.
  • Chilling the dough is necessary for thick and chewy cookies; do not skip this step.
  • For a gourmet touch, use a mix of semi-sweet and dark chocolate chunks instead of chips.

Nutrition

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