Description
These brown butter chocolate chip cookies with flaky sea salt offer a rich, nutty flavor and chewy texture. They are a forgiving, family-friendly recipe that is easy for kids to help with and perfect for weekend baking.
Ingredients
Scale
- 1 cup (226g) unsalted butter
- 1/2 teaspoon salt (for butter)
- 3/4 cup (150g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt (for dough)
- 2 cups (340g) semi-sweet chocolate chips
- Flaky sea salt (like Maldon), for sprinkling
Instructions
- Melt the butter in a medium saucepan over medium heat. Stir constantly until it foams, bubbles down, and turns a deep amber color with a nutty aroma (about 10 minutes).
- Pour the browned butter into a heat-proof bowl and let it cool for 10-15 minutes until lukewarm.
- In a large bowl, whisk the cooled brown butter with granulated sugar and brown sugar until well combined.
- Add the egg and vanilla extract to the butter mixture and whisk until glossy and smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and 1 teaspoon of salt.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips.
- Scoop the dough into balls (about 2 tablespoons each) and place them on baking sheets lined with parchment paper.
- Chill the dough in the refrigerator for at least 15-30 minutes to help the cookies keep their shape.
- Preheat oven to 350°F (175°C).
- Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
- Remove from the oven and immediately sprinkle with flaky sea salt.
- Let cool on the baking sheet before serving.
Notes
Do not burn the butter; it goes from perfect to burnt quickly. Cool the butter before adding eggs to prevent scrambling. Chilling the dough prevents excessive spreading and improves texture. For best results, underbake slightly as cookies continue to cook on the hot sheet. Dough can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: brown butter chocolate chip cookies, easy baking, family baking, kid-friendly cookies, flaky sea salt cookies, chewy cookies