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Easy Brown Butter Chocolate Chip Cookies with Sea Salt

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These easy brown butter chocolate chip cookies with sea salt are the perfect weeknight treat. With a nutty, toasty flavor from browned butter and a sprinkle of flaky sea salt, they deliver incredible flavor with minimal effort.

Ingredients

Scale
  • 1 cup (2 sticks or 226 grams) unsalted butter
  • ½ cup (100 grams) granulated sugar
  • ¾ cup (150 grams) packed light brown sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1 ½ cups (190 grams) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (about 260 grams) semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: Place the 1 cup of unsalted butter in a light-colored saucepan over medium heat. Let it melt completely, then start stirring occasionally. After about 4-5 minutes, you’ll see little brown specks forming at the bottom of the pan and the butter will smell nutty and toasty. As soon as it turns a golden-amber color, remove it from the heat immediately. Pour it into a large mixing bowl to stop the cooking process. Let it cool for about 10 minutes.
  2. Mix the sugars and egg: To the bowl with the cooled brown butter, add the ½ cup of granulated sugar and the ¾ cup of packed light brown sugar. Whisk until well combined. Crack in the 1 room-temperature egg and add the 2 teaspoons of vanilla extract. Whisk vigorously for about 30 seconds until the mixture is smooth, glossy, and slightly lighter in color.
  3. Add the dry ingredients: Sprinkle the 1 ½ cups of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of salt over the wet ingredients. Use a rubber spatula to fold everything together gently. Stir just until no streaks of flour remain. Do not overmix.
  4. Fold in the chocolate chips: Add the 1 ½ cups of semi-sweet chocolate chips to the bowl. Fold them in with your spatula until evenly distributed. The dough will be thick and a little sticky.
  5. Preheat the oven and prepare the baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  6. Portion the dough: Using a cookie scoop or two spoons, scoop out rounded tablespoons of dough (about 1.5 tablespoons each) and place them about 2 inches apart on the prepared baking sheets. You should get about 24 cookies.
  7. Bake the cookies: Place one sheet in the oven at a time on the middle rack. Bake for 9-11 minutes. The edges should be golden brown and set, but the centers will still look pale, puffy, and slightly underdone.
  8. Add the finishing touch: As soon as you pull the sheet out of the oven, let the cookies rest on the hot pan for 2 minutes. Then, sprinkle a pinch of flaky sea salt over each warm cookie.
  9. Cool and enjoy: Use a spatula to transfer the cookies to a wire cooling rack. Let them cool completely or enjoy warm.

Notes

Watch the butter carefully when browning; it can go from perfect to burnt in seconds. Let the brown butter cool for at least 10 minutes before adding the egg to avoid scrambling. For thicker, chewier cookies, chill the dough for 30 minutes before baking. The flaky sea salt on top is non-negotiable for the best flavor.

Nutrition

Keywords: brown butter, chocolate chip cookies, sea salt, easy cookies, weeknight baking

Find it online: https://ovenmila.com/easy-brown-butter-chocolate-chip-cookies-with-sea-salt/