Description
Classic brown butter chocolate chip cookies with a rich, nutty flavor from browned butter and a perfect balance of sweet chocolate chips and flaky sea salt. These cookies are chewy on the inside with slightly crispy edges, perfect for any chocolate lover.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 2 cups chocolate chips (semi-sweet or dark, depending on your preference)
- Flaky sea salt for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prepare for baking.
- Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue cooking and stirring frequently until the butter turns golden brown and emits a nutty aroma, about 5-7 minutes. Remove from heat and let it cool slightly.
- Mix Sugars and Butter: In a large mixing bowl, combine the brown sugar, granulated sugar, and browned butter. Mix thoroughly using a hand mixer, stand mixer, or whisk until smooth and well combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Then add the vanilla extract and mix until fully combined.
- Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing the dough.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the dough to ensure even distribution without breaking them.
- Portion the Dough: Use a cookie scoop or spoon to drop rounded tablespoons (about 1.5 tablespoons) of dough onto prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
- Add Flaky Sea Salt: Sprinkle a pinch of flaky sea salt on top of each cookie dough mound to enhance flavor contrast.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely, which helps them set properly.
Notes
- Use medium-sized cookie scoop (about 1.5 tablespoons) for consistent cookie size and even baking.
- Do not overcook the browned butter as it can turn burnt and bitter.
- Flaky sea salt on top adds a delightful contrast to the sweetness and intensifies flavors.
- Cookies will be soft when removed from the oven but firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
