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Crispy Brown Butter Chocolate Chip Cookies with Flaky Sea Salt

crispy brown butter chocolate chip cookies - featured image
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These crispy brown butter chocolate chip cookies feature nutty caramel notes from browned butter and a perfect salty-sweet finish with flaky sea salt. They have crispy edges and chewy centers, making them a comforting and irresistible treat.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, browned and cooled slightly
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup packed (165 g) light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270 g) chocolate chips (semi-sweet preferred)
  • About 1/2 teaspoon flaky sea salt for sprinkling on top

Instructions

  1. Brown the butter: In a heavy-bottomed skillet over medium heat, melt 1 cup unsalted butter. Stir constantly as it foams, then begins to brown and smell nutty, about 5-7 minutes. Remove from heat and let cool for about 10 minutes.
  2. Mix sugars and browned butter: In a large bowl, combine granulated sugar and light brown sugar. Pour in the browned butter (warm, not hot) and whisk until smooth and creamy, about 2 minutes.
  3. Add egg and vanilla: Crack in 1 large room-temperature egg and 1 teaspoon vanilla extract. Mix until fully incorporated and slightly fluffy.
  4. Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
  5. Mix dry into wet: Gradually add the flour mixture to the butter mixture, stirring gently with a spatula until no dry flour remains. Avoid overmixing.
  6. Fold in chocolate chips evenly.
  7. Chill the dough (optional but recommended): Cover and refrigerate for at least 30 minutes to help cookies hold shape and develop flavor.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop dough balls (about 1 1/2 tablespoons or 20 g each) and place 2 inches apart on baking sheets.
  10. Bake for 12-14 minutes or until edges are golden brown and centers look set but soft.
  11. Immediately after removing from oven, sprinkle about 1/4 teaspoon flaky sea salt on each cookie.
  12. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Watch the butter closely when browning to avoid burning. Do not overmix the dough after adding flour to keep cookies tender. Chilling the dough helps prevent spreading and enhances flavor. Always add flaky sea salt immediately after baking for the best flavor contrast. Dough can be frozen for up to 3 months; bake from frozen adding a couple extra minutes.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, crispy cookies, flaky sea salt, easy cookie recipe, late night snack, homemade cookies

Find it online: https://lumalunch.com/crispy-brown-butter-chocolate-chip-cookies-recipe-with-flaky-sea-salt-to-bake-perfect-treats/