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The Ultimate Chewy Brown Butter Chocolate Chip Cookies with Flaky Sea Salt

Two perfectly baked brown butter chocolate chip cookies stacked on a white plate, topped with melted chocolate and flaky sea salt.
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Make chewy chocolate chip cookies with a rich, nutty flavor by browning the butter first. This recipe yields bakery-style cookies with soft centers and crispy edges.

Ingredients

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  • 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
  • Flaky sea salt, for topping

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 brown butter into a heatproof bowl and let it cool for 15 minutes.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth.
  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.
  6. Cover the dough and chill for at least 2 hours, or preferably overnight, for best flavor and texture.
  7. Preheat your oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers 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

  • Chilling the dough is important; it deepens the nutty flavor from the brown butter and prevents the cookies from spreading too much.
  • Use high-quality chocolate chunks instead of chips for a gooier texture when melted.
  • If you prefer a softer cookie, slightly underbake them by about one minute.

Nutrition

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