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Savory Brown Butter Chocolate Chip Cookies Recipe With Flaky Sea Salt Easy and Perfect

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These savory brown butter chocolate chip cookies combine rich nutty flavors with melty chocolate and a subtle crunch of flaky sea salt, creating a perfect balance of sweet and salty in an easy-to-make recipe.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • About 1 teaspoon flaky sea salt for sprinkling
  • 2 cups semisweet chocolate chips

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1 cup (227 g) unsalted butter. Stir frequently as it melts and foams. After about 5-7 minutes, you’ll see it turn golden brown with a nutty aroma; remove from heat immediately to avoid burning. Let it cool for 10 minutes.
  2. Mix sugars and butter: In a large bowl, combine 3/4 cup granulated sugar and 3/4 cup packed brown sugar. Pour in the cooled brown butter and stir until smooth and combined.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 1 1/2 teaspoons pure vanilla extract. The mixture should be creamy and slightly fluffy.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine sea salt.
  5. Incorporate dry into wet: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
  6. Fold in chocolate chips: Stir in 2 cups semisweet chocolate chips evenly through the dough.
  7. Chill the dough (optional but recommended): Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes.
  8. Preheat oven and prepare baking sheet: Preheat to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake: Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on the sheet. Sprinkle a pinch of flaky sea salt on top of each dough ball before baking. Bake for 10-12 minutes until edges are golden but centers still soft.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Brown butter carefully to avoid burning; chill dough to control spread and deepen flavor; use flaky sea salt for best texture and flavor contrast; if dough is too soft after chilling, add a tablespoon of flour; store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

Keywords: brown butter, chocolate chip cookies, flaky sea salt, easy cookies, savory cookies, baking, dessert, homemade cookies

Find it online: https://lirafood.com/savory-brown-butter-chocolate-chip-cookies-recipe-with-flaky-sea-salt-easy-and-perfect/