Brown Butter Chocolate Chip Cookies with Sea Salt
The brown butter is what separates these from standard chocolate chip cookies. It adds a caramel, nutty flavor that makes a huge difference. The other key is a specific whisking method for the eggs and sugar that creates a shiny, crackly top. Don't skip the final sprinkle of sea salt.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup 2 sticks unsalted butter
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon Diamond Crystal Kosher Salt
- 1 tablespoon vanilla extract
- 1 large egg
- 1 large egg yolk
- 12 oz chopped bittersweet chocolate 60-70% cacao
- Flaky sea salt for sprinkling
Instructions
- Melt the butter in a light-colored skillet over medium heat, swirling until golden brown specks form and it smells nutty.
- Pour the browned butter into a large heatproof bowl.
- Add both sugars and the salt to the hot butter, whisk to combine.
- Let the mixture cool for 10 minutes.
- Add the egg and egg yolk, whisk for 30 seconds.
- Let stand for 3 minutes.
- Whisk again for 30 seconds, let stand for 3 minutes.
- Whisk a final time for 30 seconds, let stand for 3 minutes until mixture is thick and glossy.
- Stir in the vanilla extract.
- Fold in the flour and baking soda until a few streaks remain.
- Add the chopped chocolate and fold until evenly distributed.
- Cover and refrigerate the dough for at least 1 hour or overnight.
- Preheat the oven to 375F and line two baking sheets with the parchment paper.
- Scoop 2 tablespoon balls of dough onto the prepared sheets, spacing them a few inches apart.
- Sprinkle each cookie with the flaky sea salt.
- Bake for 10-12 minutes until edges are golden but centers remain soft.
- Let cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
The brown butter and specific whisking method are key for achieving a caramel flavor and crackly top.
Don't skip the sea salt finish.