Print

Ultimate Chewy Brown Butter Chocolate Chip Cookies with Sea Salt Finish

Close-up of gooey brown butter chocolate chip cookies, one broken open showing melted chocolate and sea salt.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make rich, bakery-style chocolate chip cookies using browned butter for a deep, nutty, caramelized flavor. This recipe focuses on achieving chewy edges and gooey centers.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips or chunks
  • 1/2 cup milk or dark chocolate chunks (optional)
  • Flaky sea salt, for finishing

Instructions

  1. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then subsides, and brown bits form at the bottom. The butter will smell nutty. Immediately pour the browned butter (including the brown bits) into a heatproof bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk the cooled browned butter with the brown sugar and granulated sugar until fully 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 salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chocolate chips and chunks.
  6. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight. Chilling is key for texture.
  7. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches between cookies.
  9. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
  10. Immediately sprinkle the tops of the hot cookies with flaky sea salt.
  11. 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 correctly, use a light-colored pan so you can clearly see the milk solids turning brown. Stop cooking the moment the solids turn amber brown to avoid burning.
  • For thicker cookies, chill the dough for 24 hours.
  • You can substitute up to half of the chocolate chips with chopped pecans or walnuts for added crunch.

Nutrition

Find it online: https://savoryskies.com/brown-butter-chocolate-chip-cookies-best/