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Ultimate Chewy Brown Butter Chocolate Chip Cookies with Sea Salt

A close-up of a freshly baked brown butter chocolate chip cookie topped with flaky sea salt.
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Make gourmet chocolate chip cookies at home using browned butter for a deep, nutty, toffee flavor. These cookies are soft and chewy in the center with slightly 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 pure 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 chunks
  • Flaky sea salt, for sprinkling

Instructions

  1. Place the butter in a light-colored saucepan over medium heat. Cook, swirling often, until the butter melts, foams, and then 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 to stop cooking. Let it cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until well combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and kosher salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips or chunks.
  7. Cover the dough and chill in the refrigerator for at least 2 hours, or up to 72 hours, for best texture.
  8. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
  9. Scoop rounded tablespoons of dough onto the prepared sheets, leaving 2 inches between cookies.
  10. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
  11. Remove from the oven and immediately sprinkle the tops of the 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

  • To brown butter, watch the milk solids carefully; they turn from white to golden brown to dark brown quickly. Stop cooking when they reach a deep amber color.
  • Chilling the dough is important for developing the deep flavor and preventing the cookies from spreading too much during baking.
  • Use high-quality chocolate chunks instead of chips for a more gourmet, melty texture.

Nutrition

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