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Crispy Brown Butter Sea Salt Chocolate Chip Cookies

crispy brown butter sea salt chocolate chip cookies - featured image
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These cookies feature a crispy edge with a tender, chewy center, enhanced by nutty browned butter and a sprinkle of sea salt for a perfect homemade treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (110g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the Butter: In a heavy-bottomed skillet over medium heat, melt 1 cup (227g) of unsalted butter. Stir constantly as the butter foams and then turns a golden brown with a nutty aroma, about 5-7 minutes. Watch carefully to avoid burning. Once browned, remove from heat and transfer to a heat-safe bowl to cool slightly (about 10 minutes).
  2. Mix Wet Ingredients: In a large bowl, combine the browned butter with 3/4 cup (150g) granulated sugar and 1/2 cup (110g) packed light brown sugar. Beat in 2 large eggs (room temperature) one at a time, then stir in 2 teaspoons pure vanilla extract until smooth and glossy.
  3. Prepare Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt. Make sure the flour is well aerated for a lighter texture.
  4. Combine and Add Chocolate: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined—don’t overmix or your cookies might turn tough. Fold in 1 1/2 cups (270g) semi-sweet chocolate chips evenly throughout the dough.
  5. Shape and Bake: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Using a cookie scoop or spoon, drop dough balls about 2 tablespoons each, spaced 2 inches apart. Sprinkle a pinch of flaky sea salt on top of each cookie before baking.
  6. Bake: Bake for 12-14 minutes, or until edges are golden and crispy but centers still look slightly soft. The cookies will firm up as they cool—resist the urge to overbake! Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

Brown the butter carefully to avoid burning; stir constantly and remove from heat once nutty aroma develops. Chill dough for 15-20 minutes if too soft or warm to prevent excessive spreading. Do not overmix dough to avoid tough cookies. Bake until edges are golden but centers remain slightly soft for perfect crisp-chewy texture.

Nutrition

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

Find it online: https://sagestirs.com/crispy-brown-butter-sea-salt-chocolate-chip-cookies-5-easy-steps-for-perfect-homemade-treats/