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Brown Butter Chocolate Chip Cookies Recipe Easy Irresistible Sea Salt Treats

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These brown butter chocolate chip cookies combine a deep, caramelized butter flavor with gooey chocolate and a subtle sprinkle of sea salt for an irresistible treat. Quick and easy to make, they offer chewy edges and a soft, buttery center perfect for any occasion.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned
  • ¾ cup (150 g) granulated sugar
  • ¾ cup packed (165 g) brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ¼ cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt (in the dough)
  • 1 ½ cups (270 g) chocolate chips (semisweet or dark)
  • About ½ teaspoon flaky sea salt, for sprinkling on top

Instructions

  1. Brown the butter: Place 1 cup (227 g) unsalted butter in a medium saucepan over medium heat. Stir frequently until butter melts, foams, and turns golden brown with a nutty aroma and brown specks. Remove from heat and transfer to a heatproof bowl to cool for 5 minutes.
  2. Mix wet ingredients: In a large bowl, combine browned butter with ¾ cup granulated sugar and ¾ cup brown sugar. Whisk or beat until smooth. Add 2 eggs one at a time, mixing thoroughly after each. Stir in 2 teaspoons vanilla extract.
  3. Combine dry ingredients: In a separate bowl, sift together 2 ¼ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon fine sea salt.
  4. Incorporate dry into wet: Gradually add dry ingredients to wet mixture, stirring gently until just combined. Avoid overmixing.
  5. Add chocolate chips: Fold in 1 ½ cups chocolate chips evenly throughout the dough.
  6. Chill dough (optional): Cover and refrigerate dough for 30 minutes to 1 hour to control spreading and deepen flavor.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop and bake: Drop rounded balls of dough onto prepared sheets about 2 inches apart. Bake 10–12 minutes until edges are golden and centers look set but soft. Rotate pans halfway through baking.
  9. Immediately after baking, sprinkle about ½ teaspoon flaky sea salt on top of cookies.
  10. Cool cookies on a rack for at least 10 minutes before serving.

Notes

Use a light-colored pan to better monitor butter browning. Stir constantly to prevent burning. Let browned butter cool before mixing with eggs to avoid scrambling. Chilling dough helps control spreading and improves texture. Sprinkle flaky sea salt immediately after baking for best flavor contrast. If cookies spread too much, chill dough longer or add a tablespoon more flour.

Nutrition

Keywords: brown butter, chocolate chip cookies, sea salt, easy cookies, chewy cookies, homemade cookies, quick dessert

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