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.

I have 7 words for you. Brown. Butter. Sea. Salt. Chocolate. Chip. Cookies. These are my go-to cookies anytime I need a quick baked good for a party, potluck, or simply to curb my sweet tooth. Toasty, browned butter, caramel notes from the brown sugar, rich chocolate, and just a touch of salt make for the perfect dessert.

These cookies are so easy to make with little effort and no special equipment needed. Better than store-bought and instant crowd-pleaser, what are you waiting for?

Cookie Ingredients

• – Bread Flour: With its higher protein content than traditional all-purpose flour, bread flour helps provide the perfect chewiness that a high-quality chocolate chip cookie should have. If you prefer a more cakey or crispy cookie, you can use all-purpose flour in place of the bread flour.

• – Butter: one of the main flavor notes comes from the browned butter. Browning butter allows for the milk solids to toast and produces a much deeper, nutty complex flavor than its pale yellow counterpart.

• – Espresso Powder: Espresso powder helps bring out the flavor of the chocolate but doesn’t add any coffee taste. You can also substitute finely ground instant coffee or omit it altogether if you want to avoid the minor caffeine addition.

• – Salt: Even though it is such a trivial amount, salt and chocolate are just a natural pairing.

• – Sugar: This recipe utilizes a higher ratio of dark brown to white/granulated sugar. That is because the molasses in the brown sugar helps keep the cookie moist and chewy for longer and provides a richer flavor.

• – Eggs: Both a whole egg and a single egg yolk are called for. Don’t try to get away with 2 whole eggs, as this can affect the final texture. Egg yolks are higher in fat and help keep a cookie moist without overdrying. The egg white in the whole egg is the little bit of protein that’s necessary to keep the cookie from crumbling away.

• – Vanilla: Vanilla is that unifying ingredient that just ties all the flavors in this cookie together.

• – Chocolate Chips: I like a combination of milk and dark chocolate. You can use chips, chopped chocolate, chunks, or whatever you please. Just try to use high-quality chocolate if possible, as it really is the star of the show here.

• – Flaky Sea Salt (optional): Personally, I love the combination of sweet and salty, and that little salty crunch on top brings these cookies over the top.

Cookie Recipe Tips

• – Weigh Your Ingredients: For the best results, weigh your dry ingredients. Measuring by cups can be inconsistent due to factors like flour grain size and how tightly packed the flour is.

• – Chill your dough overnight: Chilling the dough overnight allows for the flavors in the dough to meld together and mellow out. The dough will be pretty hard when it first comes out, so look into either pre-portioning your cookies or letting the dough warm on the counter for 30 minutes first.

• -Freeze and Bake anytime: These cookies are great to freeze and bake whenever you have a cookie craving. portion the dough on a baking sheet and freeze solid for about an hour before transferring them to a ziplock bag or container. They can be frozen for up to 6 months without affecting the flavor.

Brown Butter Sea Salt Cookies

Directions

Step 1: Brown the Butter

1. – Place a medium saucepan over medium heat and add the butter.

1. – Stir occasionally using a silicone spatula as the butter melts and foams.

1. – Continue cooking for about 5–10 minutes until the butter turns golden brown and releases a nutty aroma.

1. – Immediately transfer the browned butter to a mixing bowl and refrigerate until slightly thickened (about 30 minutes).

Step 2: Prepare the Dry Ingredients

1. – In a separate mixing bowl, whisk together the bread flour, baking soda, salt, and espresso powder. Set aside.

Step 3: Mix the Wet Ingredients

1. – Once the browned butter has cooled, whisk in the dark brown sugar and granulated sugar until smooth and slightly lightened.

1. – Add the whole egg, egg yolk, and vanilla extract, whisking until fully incorporated.

Step 4: Combine Wet and Dry Ingredients

1. – Gradually fold the dry ingredients into the wet ingredients using a silicone spatula.

1. – When the flour is about halfway incorporated, fold in the chopped chocolate. Be careful not to overmix.

Step 5: Chill the Dough

1. – Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (for best results, chill for 1 hour or overnight).

Step 6: Preheat the Oven

1. – While the dough chills, preheat the oven to 350°F (175°C).

1. – Line cookie sheets with parchment paper or silicone baking mats.

Step 7: Scoop and Bake

1. – Using a disher or cookie scoop, portion out 2-tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 1 inch apart.

1. – Bake for 10–12 minutes or until the edges are lightly golden brown and the centers are just set.

Step 8: Add Finishing Touches

1. – Immediately sprinkle the cookies with flaky sea salt while they are still warm.

1. – Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Step 9: Serve and Enjoy!