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Irresistible Brown Butter Chocolate Chip Cookies Easy Homemade Recipe with Sea Salt

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These brown butter chocolate chip cookies with sea salt are quick to make, featuring a rich, nutty flavor and a perfect balance of sweet and salty. Ideal for last-minute baking, they deliver a homemade taste with minimal effort.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • Flaky sea salt for sprinkling (Maldon or fleur de sel recommended)
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir constantly with a wooden spoon or spatula. After about 5-7 minutes, the butter will melt, foam, then start turning golden brown with a nutty aroma. Watch closely to avoid burning, and remove from heat once it reaches a deep amber color. Pour the browned butter into a heatproof bowl and let it cool slightly (about 5 minutes).
  2. Mix sugars and egg: In a large bowl, combine 3/4 cup (150g) brown sugar and 1/4 cup (50g) granulated sugar. Add 1 large room-temperature egg and 1 teaspoon vanilla extract. Beat with a hand mixer or whisk until smooth and creamy, about 2 minutes.
  3. Add browned butter: Slowly pour the warm browned butter into the sugar mixture while stirring continuously. The mixture may look a bit liquidy but that’s perfect.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt.
  5. Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
  6. Add chocolate chips: Fold in 1 1/2 cups (270g) semi-sweet chocolate chips evenly throughout the dough.
  7. Chill dough (optional): For thicker cookies, chill the dough in the refrigerator for 30 minutes. If short on time, you can skip this step.
  8. Prepare baking sheet: Line a baking sheet with parchment paper or a silicone mat. Preheat the oven to 350°F (175°C).
  9. Scoop cookies: Using a cookie scoop or spoon, drop dough balls about 2 tablespoons each onto the baking sheet, spaced 2 inches apart.
  10. Add flaky sea salt: Lightly sprinkle each cookie with a pinch of flaky sea salt before baking.
  11. Bake: Bake cookies for 10-12 minutes, until edges are golden but centers still look slightly soft.
  12. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to set completely.

Notes

Use a light-colored pan to easily monitor the butter browning process. Stir constantly to avoid burning. Chilling the dough helps control cookie spread and results in thicker cookies. Don’t skip the flaky sea salt topping—it enhances the flavor contrast. For gluten-free, substitute almond flour; for dairy-free, use vegan margarine or coconut oil and dairy-free chocolate chips.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, sea salt cookies, easy homemade cookies, quick dessert, crowd-pleaser, baking

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