Brown Butter Chocolate Chip Cookies
Brown Butter Sea Salt Chocolate Chip Cookies are the ultimate blend of sweet, savory, and indulgent flavors. The secret ingredient, brown butter, infuses the dough with a rich, nutty aroma, while the addition of flaky sea salt enhances the sweetness of the chocolate and adds a subtle crunch. Each cookie boasts a perfectly chewy texture, with slightly crisp edges and pools of melted chocolate throughout. The sprinkle of sea salt on top balances the richness, creating a gourmet treat that's irresistible to cookie lovers. These cookies are a delightful upgrade to the classic chocolate chip recipe, offering a sophisticated flavor profile in every bite.
Prep Time: 75 Minutes
Cook Time: 10 Minutes
Total Time: 85 Minutes
Servings: 2 dozen cookies
Equipment
Medium Sauce Pan
Silicone Spatula
Whisk
Mixing Bowl
Disher
Measuring Cups/Spoons or Scale
Plastic Wrap
Cookie sheets
Parchment paper or Silicone baking mats
Cooling Rack
Ingredients
2 ½ cups Bread Flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons espresso powder
2 sticks/1 cup unsalted butter
1 cup dark brown sugar
½ cup white sugar
1 whole egg
1 egg yolk
1 tablespoon vanilla extract
12 ounces chopped semi-sweet or bittersweet chocolate
Flaky Sea Salt (to sprinkle on top)
Directions
1. Place a medium sauce pan with the butter over medium heat.
2. Allow the butter to melt and foam, mixing every few minutes until it turns a golden brown color and smells nutty, approximately 5-10 minutes. Once it starts to brown, it will burn quickly, so do not walk away!
3. Transfer the browned butter to a glass or metal mixing bowl and place in the fridge to cool and thicken. If butter doesn’t look very brown, place it back in the pan on the heat for another 2-3 minutes.
4. While the butter is cooling, in a medium mixing bowl, whisk together flour, baking soda, salt, and espresso powder. Set aside.
5. Once butter has cooled and slightly thickened, remove from the fridge and whisk in the brown and white sugar until it has fully combined and lightened slightly in color
6. Whisk in the egg, egg yolk, and vanilla until fully combined
7. Fold in the flour mixture using a silicone spatula
8. When flour is about half incorporated, fold in the chopped chocolate until everything is just combined. DO NOT OVERMIX
9. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes. If you have the time, overnight is even better.
10. While dough chills, preheat oven to 350 F and line a baking sheet with parchment paper or a silicone baking sheet
11. Scoop dough balls, roughly 2 tablespoons in size, onto pan, leaving 2 inches of space between cookies
12. Bake in a preheated oven for 10–12 minutes until lightly golden brown on the edges.
13. Remove from oven and immediately sprinkle light with the flaky sea salt while they are still hot to ensure the salt sticks
14. Move to a cooling rack to cool completely
15. Enjoy!
