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Perfect Brown Butter Chocolate Chip Cookies with Flaky Salt

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These brown butter chocolate chip cookies have crispy edges, soft chewy centers, and a nutty, caramelized flavor from browned butter. Topped with flaky sea salt, they’re the perfect balance of sweet and salty.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ¾ cup (160g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • 1 teaspoon flaky sea salt (for topping)

Instructions

  1. Brown the butter: Melt the butter in a medium saucepan over medium heat. Stir frequently with a rubber spatula or whisk. The butter will foam up, then settle down, and you’ll start seeing brown specks forming at the bottom. This takes about 5-7 minutes. Once it smells nutty and looks amber, remove it from the heat immediately. Pour it into a heat-safe bowl and let it cool for 10 minutes.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. Combine the wet ingredients: In another large bowl, whisk together the cooled brown butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla extract.
  4. Combine wet and dry: Pour the dry ingredients into the wet mixture. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  5. Add the chocolate chips: Fold in the chocolate chips until evenly distributed.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours.
  7. Preheat the oven: When ready to bake, preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
  8. Scoop the dough: Use a 2-tablespoon cookie scoop to portion the dough. Roll each portion into a ball and place them 2 inches apart on the prepared baking sheets.
  9. Bake: Bake one sheet at a time for 10-12 minutes, until edges are golden brown and centers look slightly underdone.
  10. Add the flaky salt: As soon as cookies come out of the oven, sprinkle a pinch of flaky sea salt on top of each one.
  11. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Watch the butter carefully when browning—it goes from perfect to burnt in about 30 seconds. Room temperature eggs are important to prevent the brown butter from seizing. Chilling the dough is essential for thick, chewy cookies. Sprinkle flaky salt while cookies are still hot so it sticks.

Nutrition

Keywords: brown butter chocolate chip cookies, chocolate chip cookies, flaky salt cookies, easy cookie recipe, homemade cookies

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