Brown Butter Sea Salt Chocolate chip cookies that are chewy on the inside, crispy on top, loaded with chocolate chips, and topped off with sea salt flakes. So, so good, and one of the best treats around!
For more cookie recipes, you might like to try: Hazelnut Chocolate Cookies with Toffee, Chocolate Crinkle Cookies with Peppermint Kisses, Peanut Butter Chocolate Chip Cookies and Chocolate Cornflake Cookies.
Brown Butter Sea Salt Chocolate Chip Cookie, I mean how could I not want to try a recipe that sounds like that?
It has all of my favorites, brown butter, chocolate and cookie.
I LOVE how the outside of this cookie is perfectly crispy and the inside is slightly underbaked with gooey, melting chocolate chunks
My 12 year old son took one bite of this cookie and said "Mom, these are the best cookies you've ever made." Last week he told me my Sweet Potato Gnocchi with Sage Butter Sauce was the best dinner I've ever made. He's my favorite taste tester right now. 🙂
Ingredients you will need:
- Unsalted butter
- White sugar
- Brown Sugar
- 2 eggs
- Baking Soda
- Baking Powder
- Sea Salt
- 1 ½ cups of chocolate chips or chocolate chunks (semi-sweet bar chopped up)
- Maldon Sea Salt Flakes
How do you make Brown butter sea salt chocolate chip cookies?
Brown 2 sticks of butter. Pour melted browned butter into a glass measuring cup to cool. In a mixer, blend the cooled butter, sugars, and vanilla until smooth. Add in the eggs and mix until shiny and smooth. Slowly mix in flour, baking soda, baking powder, and salt just until incorporated. Let the dough rest for 15 minutes. Finally, with a spatula or wooden spoon, gently mix in the chocolate chips or chunks to the batter. Let dough rest for 30 minutes. Bake cookies in a preheated 350 degree oven for 10 minutes. Let cookies cool on baking pan for 30 minutes. Sprinkle sea salt flakes on cookies. The cookies will be puffy when removed from oven, but will flatten as they cool on the pan on a wire rack. Enjoy!
What does brown butter do to cookies?
Brown butter brings a woodsy/nutty flavor to cookies. In this recipe, you will let the dough sit for 20 minutes after mixing so that the brown butter can fully hydrate the flour and work its way throughout to fully incorporate the nutty flavor.
Do you stir brown butter?
To make brown butter, melt 2 sticks of butter in a light-colored pan over medium heat until bubbling and foamy. This should take about 5 minutes, during which time you should stir frequently to ensure the butter does not burn. It's best to use a heatproof spatula to scrape the bottom of the pan for the brown bits to stay in the melted butter. The brown bits help bring the nutty flavor to the cookie dough.
Brown Butter Sea Salt Chocolate Chip Cookies
Brown Butter Chocolate chip cookies that are chewy on the inside, crispy on top, loaded with chocolate chips, and topped off with sea salt flakes. So, so good, and one of the best treats around!
- 2 sticks unsalted butter
- 1 cup white sugar
- 1 cup brown sugar
- 1 tbsp vanilla
- 2 eggs
- 2 ½ cups plus 2 tablespoons all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
- 1 ½ cups chocolate chips or chocolate chunks (semi-sweet chocolate bar, chopped)
Brown the butter. Cut the sticks of butter into 5 pieces each for easier melting. Using a light colored pan, melt the butter over medium heat until the butter is bubbly and foamy. Scrape the bottom of the pan with a heat proof spatula or wooden spoon to prevent burning. When you begin to see specks of brown in the butter and theres a slight woodsy smell, the butter has reached the browning point. You can remove the pan from the heat at this point to let cool. Once cooled, pour melted butter into glass measuring cup, so you can easily see that the melted butter measures about 1 cup.
Add the butter, sugars and vanilla to the bowl of an electric mixer. Beat on medium high speed for 2-3 minutes.
Add the eggs and beat for 1-2 minutes until dough is shiny and smooth.
Add the flour, baking soda, baking powder, and salt. Mix until just combined into a dense, shiny dough. Let the dough cool for 15-20 minutes. (You want to make sure to not add chocolate chips as they might melt from the heat of the melted butter.)
Gently mix in the chocolate chips or chunks by hand with a wooden spoon or spatula. Let dough rest for 20-30 minutes. This resting time will allow the flour to hydrate and the brown butter spread more throughout the dough.
Preheat oven to 350 degrees. Roll your cookie dough into 3 tbsp size cookie dough balls and place on parchment paper lined baking sheet. Bake for 9 minutes until the tops are crispy and browned the insides are slightly soft and puffy.
Remove from the oven and let the cookies rest on the baking sheet for 15-20 minutes. This is VERY necessary with this recipe as this waiting time gives the cookies the time it needs to puff down and create a slighly underbaked interior and crispy top.
- When measuring your flour, I recommend that you spoon your flour into your measuring cup, then level with a leveler or knife. If there is too much flour, the middle of the cookie will be too thick and the top will not be able to crisp as it should. I do not normally spoon and level my flour, but here I do for this reason.
- Browning Butter: Do not brown the butter for more than 5 minutes or it will start to lose its moisture. Be sure to scrape up the browned bits at the bottom of the pan where you are browning the butter. The brown specks will add that delicious woodsy flavor to the batter.
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