4.9 from 109 votes
Brown Butter Sea Salt Chocolate Chip Cookies Recipe
These cookies combine browned butter with sea salt and dark chocolate chunks to create a rich, toasty flavor balanced by sweet and savory elements. The dough rests chilled for several hours, allowing flavors to meld and resulting in a tender yet slightly crisp cookie texture. Flaky sea salt sprinkled on top adds a final savory contrast to the sweet chocolate and brown butter base. This recipe suits those seeking a more nuanced chocolate chip cookie with a caramelized butter depth.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
18
cookies
Calories:
172 kcal
Course:
Dessert
Cuisine:
North American
Ingredients
- 1 cup butter salted
- 2 cups all-purpose flour
- 1 teaspoon salt sea salt
- 1 teaspoon baking soda
- ¾ cup granulated sugar
- ½ cup brown sugar packed
- 2 large egg
- 1 tablespoon water cold
- 1 tablespoon vanilla
- 8 ounces dark chocolate chunks or chopped from a bar of chocolate
- sea salt for garnish (Maldon works great, flaky
Instructions
- Place the butter in a large frying pan over medium-high heat. Let it cook, swirling the pan a few times, for about 5 minutes, or until it smells roasted and is brown. It will foam up a lot at first and once the foam settles down, it is browned.
- Transfer the brown butter to a large, heatproof bowl, making sure to scrape out all the tasty brown specks. Place the butter in your fridge for at least one hour, or until it's solidified but still soft.
- In a medium-sized bowl, whisk together the flour, sea salt, and baking soda.
- Add both of the sugars to the brown butter and beat using electric beaters for 1 minute. Add the eggs, water, and vanilla and beat until combined.
- Add the flour all at once and beat until it just barely comes together, about 15 seconds. Stir in the chopped chocolate.
- Place a piece of parchment paper in the bowl directly on top of the cookie dough. Place the bowl into your fridge for at least 4 hours - or up to 4 days.
- When you're ready to bake the cookies, preheat your oven to 325 degrees Fahrenheit. Scoop the dough into balls using a large cookie scoop. Place 6 balls of dough on each 13 x 11-inch baking sheet. Don't crowd the sheets ... these cookies will spread a lot!
- Bake the cookies for 13-16 minutes, rotating the sheets halfway. When they come out of the oven immediately sprinkle them with a little Maldon sea salt.
Cup of Yum
Notes
- Chill the browned butter until solid but still soft before mixing with sugars and eggs to properly incorporate.
- Refrigerate the cookie dough for at least 4 hours or up to 4 days to deepen flavor and improve texture.
- Use flaky sea salt like Maldon for garnish to provide ideal texture and flavor contrast.
- Plan for hands-on prep and baking time separately from chilling periods to manage your schedule effectively.
Nutrition Information
Serving
1 cookie
Calories
172kcal
(9%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
31mg
(10%)
Sodium
188mg
(8%)
Potassium
22mg
(0%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
222IU
(4%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18 cookies
Amount Per Serving
Calories 172
% Daily Value*
| Serving | 1 cookie | |
| Calories | 172kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 188mg | 8% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 222IU | 4% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.