These Salty Browned Butter Chocolate Chip Cookies are your classic chocolate chip cookie with a nutty browned butter flavor and little specs of sea salt throughout.
Now I know I have several chocolate chip recipes on my site but these have browned butter and sea salt!
These Salty Browned Butter Chocolate Chip Cookies are from Shelly from Cookies and Cups. Her new Cookies & Cups Cookbook is filled with over 125+ innovative desserts and dinners that your family will actually eat. I can testify that she poured her heart and soul into this book and it is done so well! When flipping through her book I bookmarked so many recipes and I finally decided if you’re gonna pick a recipe from a girl who has the name Cookies and Cups you should probably make her cookies. So I did. And let me tell you – I had a hard time not eating all the dough. Browned butter – stop it. Chocolate chips – yes ma’am. Sea salt – have you guys had cookies with sea salt in them? The little crystals hide throughout the cookie and give you an unexpected hint of saltiness which compliments the sweetness so much.
|Browned Butter Chocolate Chip Cookies|| |
- 1 cup (2 sticks) butter
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, whisked
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- flaked sea salt, for sprinkling
- In a medium saucepan, melt the butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes.
- While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
- Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips.
- Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. I always add extra chocolate chips on top for that bakery look. Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
- Store airtight at room temperature for up to 3 days.