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Brown Butter Chocolate Chip Cookies

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These brown butter chocolate chip cookies feature a rich, nutty caramel flavor enhanced by sea salt flakes for a perfect sweet and salty treat. Simple to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks, 227 g) unsalted butter, for browning
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (packed, 110 g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 3/4 cups (220 g) all-purpose flour, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 cups (9 oz, 270 g) semisweet chocolate chips
  • About 1 teaspoon sea salt flakes, for sprinkling on top

Instructions

  1. Brown the butter: Melt 1 cup unsalted butter in a medium saucepan over medium heat, stirring constantly with a wooden spoon or heatproof spatula. The butter will foam, then start to brown and smell nutty, about 5-7 minutes. Remove from heat and let cool slightly (about 5 minutes).
  2. Mix sugars and egg: In a large bowl, combine granulated sugar and light brown sugar. Pour in the warm brown butter, stirring until smooth. Add the egg and vanilla extract, mixing well.
  3. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and fine sea salt. Gradually add dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing.
  4. Add chocolate chips: Fold in semisweet chocolate chips evenly through the dough.
  5. Shape and bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Drop dough balls about 2 inches apart using a cookie scoop or tablespoon. Sprinkle each with sea salt flakes. Bake for 10-12 minutes until edges are golden but centers look soft. Cool on the sheet for 5 minutes before transferring to a cooling rack.

Notes

Use a light-colored pan to brown butter to easily monitor color changes. Stir constantly to avoid burning. Chill dough 15-20 minutes if kitchen is humid to prevent spreading. Cookies are done when edges are set and centers look slightly underbaked. Store cooled cookies in airtight container up to 4 days or freeze dough balls for up to 3 months.

Nutrition

Keywords: brown butter, chocolate chip cookies, sea salt flakes, easy cookies, homemade cookies, baking, dessert

Find it online: https://morselora.com/brown-butter-chocolate-chip-cookies-recipe-5-easy-steps-for-perfect-sea-salt-flakes-treats/