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Best Brown Butter Chocolate Chip Cookies with Flaky Salt

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These brown butter chocolate chip cookies are nutty, rich, and perfectly balanced with a sprinkle of flaky sea salt. A simple technique transforms everyday ingredients into an unforgettable treat that will disappear at any gathering.

Ingredients

Scale
  • 1 cup (2 sticks or 226g) unsalted butter
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 teaspoon flaky sea salt (such as Maldon or Jacobsen), for topping

Instructions

  1. Brown the butter: Place 1 cup unsalted butter in a light-colored saucepan over medium heat. Stir constantly with a whisk or spatula. The butter will melt, foam, then crackle. After 5-7 minutes, golden brown specks will form at the bottom and the butter will smell nutty. As soon as it turns a deep amber color, remove from heat immediately.
  2. Cool the butter: Pour the hot brown butter into a large mixing bowl. Add a handful of ice cubes (about 4-5) directly into the butter. Stir gently until the ice melts and the butter cools to room temperature, about 2-3 minutes. Remove any unmelted ice pieces.
  3. Mix the sugars: Add ¾ cup granulated sugar and ¾ cup packed light brown sugar to the cooled brown butter. Whisk vigorously for about 2 minutes until the mixture looks like wet sand and is slightly lighter in color.
  4. Add the eggs and vanilla: Crack 2 room temperature eggs into the butter-sugar mixture. Add 2 teaspoons vanilla extract. Whisk until smooth and glossy, about 1 minute.
  5. Combine the dry ingredients: In a separate medium bowl, whisk together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt.
  6. Fold in the flour: Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  7. Add the chocolate chips: Fold in 2 cups semi-sweet chocolate chips until evenly distributed.
  8. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours.
  9. Preheat the oven: About 15 minutes before baking, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  10. Portion the dough: Use a 2-tablespoon cookie scoop to portion the dough into balls. Place them about 2 inches apart on the prepared baking sheets.
  11. Add the flaky salt: Just before baking, sprinkle a tiny pinch of flaky sea salt on top of each dough ball.
  12. Bake: Bake one sheet at a time for 10-12 minutes. Cookies should be golden brown around the edges but still slightly soft and puffy in the center.
  13. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Watch the butter carefully as it browns—it can go from perfect to burnt in about 30 seconds. Chilling the dough is essential to prevent spreading. For the best flavor, chill the dough for 24 hours. Add flaky salt just before baking to preserve its crunch. Bake one sheet at a time for even browning. For chewier cookies, bake for 10 minutes; for crispier, bake for 12 minutes. Store in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.

Nutrition

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Find it online: https://freshforkful.com/best-brown-butter-chocolate-chip-cookies-with-flaky-salt/