Brown Butter Chocolate Chip Cookies

Brown Butter Sea Salt Chocolate Chip Cookies are the ultimate blend of sweet, savory, and indulgent flavors. The secret ingredient, brown butter, infuses the dough with a rich, nutty aroma, while the addition of flaky sea salt enhances the sweetness of the chocolate and adds a subtle crunch. Each cookie boasts a perfectly chewy texture, with slightly crisp edges and pools of melted chocolate throughout. The sprinkle of sea salt on top balances the richness, creating a gourmet treat that's irresistible to cookie lovers. These cookies are a delightful upgrade to the classic chocolate chip recipe, offering a sophisticated flavor profile in every bite.

Brown Butter Chocolate Chip Cookies

I have 7 words for you. Brown. Butter. Sea. Salt. Chocolate. Chip. Cookies. These are my go-to cookies anytime I need a quick baked good for a party, potluck, or simply to curb my sweet tooth. Toasty, browned butter, caramel notes from the brown sugar, rich chocolate, and just a touch of salt make for the perfect dessert.

These cookies are so easy to make with little effort and no special equipment needed. Better than store-bought and instant crowd-pleaser, what are you waiting for?

Cookie Ingredients


Cookie Recipe Tips


Brown Butter Sea Salt Cookies

Prep Time: 75 Minutes

Cook Time: 10 Minutes

Total Time: 85 Minutes

Servings: 2 dozen cookies

    Equipment

    Medium Sauce Pan

    Silicone Spatula

    Whisk, Mixing Bowl

    Disher

    Measuring Cups/Spoons or Scale

    Plastic Wrap

    Cookie Sheets

    Parchment Paper or Silicone Baking Mats

    Cooling Rack

    Ingredients

    2 ½ cups (300g) Bread Flour

    1 teaspoon (5g) Baking Soda

    ½ (3g) teaspoon Salt

    2 teaspoons (10g) Espresso Powder

    1 cup (230g) Unsalted Butter

    1 cup (200g) Dark Brown Sugar

    ½ cup (100g) Granulated Sugar

    1 Whole Egg, 1 Egg Yolk

    1 tablespoon Vanilla Extract

    12 ounces (200g) chopped Semi-Sweet or Bittersweet Chocolate

    Flaky Sea Salt (to sprinkle on top)

Directions

1. Place a medium saucepan with the butter over medium heat.

2. Allow the butter to melt and foam, mixing every few minutes until it turns a golden brown color and smells nutty, approximately 5-10 minutes. Once it starts to brown, it will burn quickly, so do not walk away!

3. Transfer the browned butter to a glass or metal mixing bowl and place in the fridge to cool and thicken. If the butter doesn’t look very brown, place it back in the pan on the heat for another 2-3 minutes.

4. While the butter is cooling, in a medium mixing bowl, whisk together flour, baking soda, salt, and espresso powder. Set aside.

5. Once the butter has cooled and slightly thickened, remove it from the fridge and whisk in the brown and white sugar until it has fully combined and lightened slightly in color

6. Whisk in the egg, egg yolk, and vanilla until fully combined

7. Fold in the flour mixture using a silicone spatula

8. When flour is about half incorporated, fold in the chopped chocolate until everything is just combined. DO NOT OVERMIX

9. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes. If you have the time, overnight is even better. WARNING: The dough will be hard if chilled overnight. Look at the tips above.

10. While dough chills, preheat oven to 350 F and line a baking sheet with parchment paper or a silicone baking sheet

11. Scoop dough balls, roughly 2 tablespoons in size, onto the pan, leaving 1 inch of space between cookies

12. Bake in a preheated oven for 10–12 minutes until lightly golden brown on the edges.

13. Remove from oven and immediately sprinkle light with the flaky sea salt while they are still hot to ensure the salt sticks

14. Move to a cooling rack to cool completely

15. Enjoy!


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