There’s something truly special about the aroma of brown butter mingling with the sweetness of chocolate and the crunch of sea salt. Today, I’m excited to share with you my secret recipe for Brown Butter Sea Salt Chocolate Chip Cookies that will elevate your cookie game to new heights. Perfectly chewy, flavorful, and indulgent, these cookies are sure to become a family favorite. Plus, the best part? They’re surprisingly easy to make!
Why You’ll Love This Recipe
- Chewy, soft centers with crispy edges
- Deep, nutty flavor from brown butter
- Perfect balance of sweet and salty
- Easy to make ahead and store
- Customizable with your favorite chocolate
Ingredients
Here’s what you’ll need to make these delicious Brown Butter Sea Salt Chocolate Chip Cookies. Don’t worry, I’ve kept it simple and used pantry staples wherever possible. The full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process. Remember, the key to these cookies is the brown butter, so don’t skip that step!
Browning the Butter
Start by placing the butter in a large frying pan over medium-high heat. Let it cook for about 5 minutes, swirling the pan occasionally, until it turns golden brown and smells roasted. You’ll notice it foaming up at first, but once the foam settles, you’ll see the beautiful brown color. This step adds a nutty, caramel-like flavor that takes these cookies to the next level.
Chilling the Butter
Transfer the brown butter to a large, heatproof bowl. Make sure to scrape out all those tasty brown specks from the pan – they’re packed with flavor! Let the butter cool slightly, then refrigerate it for at least an hour, or until it’s solidified but still soft. This step is crucial for the texture of the cookies.
Mixing the Dough
In a medium bowl, whisk together the flour, sea salt, and baking soda. Set this aside for now.
Add both sugars to the brown butter and beat with electric beaters for about a minute, until well combined. Then, add the eggs, water, and vanilla, mixing until smooth. Finally, add the flour mixture all at once and beat until it just comes together, about 15 seconds. Stir in the chopped chocolate.
Chilling the Dough
Place a piece of parchment paper directly on top of the cookie dough and refrigerate for at least 4 hours, or up to 4 days. This step allows the flavors to meld and the dough to relax, making it easier to scoop later.
Baking the Cookies
When you’re ready to bake, preheat your oven to 325°F (160°C). Scoop the dough into large balls using a cookie scoop. Place 6 balls of dough on each 13×11-inch baking sheet, leaving plenty of space between them as they will spread quite a bit during baking.
Bake for 13-16 minutes, rotating the sheets halfway through. When the cookies come out of the oven, immediately sprinkle them with a little flaky sea salt (Maldon works beautifully). Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Pro Tips for Making the Recipe
- Use high-quality chocolate: The better the chocolate, the better the cookies. I love using dark chocolate for a deeper flavor, but feel free to use milk chocolate if you prefer something sweeter.
- Don’t overbake: These cookies are best when they’re lightly golden on the edges and still soft in the center. Overbaking will make them too crispy.
- Let the dough rest: Chilling the dough is essential for developing the flavor and texture. Don’t skip this step!
- Experiment with add-ins: If you’re feeling adventurous, try adding a handful of chopped nuts or a teaspoon of espresso powder to the dough for added depth of flavor.
How to Serve
These cookies are perfect on their own, but here are a few ideas to make them even more special:
- Serve warm with a scoop of vanilla ice cream for a cookie sundae.
- Pair with a glass of cold milk for a classic cookie experience.
- Use them as the base for an ice cream sandwich.
- Share them with friends and family as a thoughtful gift.
Make Ahead and Storage
One of the best things about this recipe is how easy it is to make ahead. Here’s how to store your cookies and dough:
- Dough: The dough can be refrigerated for up to 4 days. Let it come to room temperature for about 30 minutes before scooping and baking.
- Cookies: Store the baked cookies in an airtight container at room temperature for up to 5 days. They’re best served fresh, but you can also freeze them for up to 2 months.
And there you have it – my secret recipe for the most divine Brown Butter Sea Salt Chocolate Chip Cookies. Whether you’re a cookie newbie or a seasoned baker, this recipe is sure to impress. So go ahead, grab a glass of milk, and indulge in these chewy, salty, sweet treats. Happy baking!
Brown Butter Sea Salt Chocolate Chip Cookies Recipe
Ingredients
Method
- Brown the butter in a large skillet over medium-high heat until fragrant, then chill until solidified.
- Whisk together flour, sea salt, and baking soda in a medium bowl.
- Beat sugars into brown butter, then add eggs, water, and vanilla. Mix in flour mixture and chocolate chunks.
- Chill dough for at least 4 hours, then preheat oven to 325°F (165°C). Scoop dough into balls, bake for 13-16 minutes, and sprinkle with sea salt.
