Soft and chewy brown butter chocolate chip cookies lightly sprinkled with coarse sea salt. These will change your chocolate chip cookie game.
- 1 cup unsalted butter (2 sticks) (- softened)
- 1 cup light brown sugar (- lightly packed)
- 1/2 cup granulated sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs (- at room temperature)
- 2 1/2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup dark chocolate chips
- 1 cup milk chocolate chips
- 1 tablespoon coarse sea salt or sea salt flakes for sprinkling
- Begin by browning the butter. Add 1/2 cup (1 stick) of the butter in a saucepan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. Keep swirling or stirring the butter in the pan. It will start to turn from yellow to a deeper golden color and toasty bits will start forming around the edges. When the butter begins to foam up and give off a nutty aroma, the brown bits will start to really show up. Take it off the heat immediately to avoid burning. Pour the butter and scrape the browned bits into a heatproof bowl or liquid measuring cup to cool down while you prepare the other ingredients. Stick it in the fridge to speed up the cooling process.
- In a medium bowl whisk together the flour, salt, baking soda and baking powder. Set aside.
- In your stand mixer with the paddle attachment, cream the remaining 1/2 cup (1 stick) of butter with the brown sugar and granulated sugar. Mix on medium speed for 3 to 5 minutes, until light and fluffy. Be sure to scrape down the sides of the bowl periodically.
- Slowly add the cooled brown butter. You don't want the brown butter too warm or it will melt the sugars prematurely and make for thin cookies. Mix on medium speed for another 2 minutes. Scrape the sides of the bowl.
- With the mixer on low, carefully add the eggs, one at a time. Followed by the vanilla and mix for another minute. Scrape down the sides of the bowl thoroughly.
- Add the dry mixture to the butter mixture and blend on low until the flour is just incorporated. Fold in the chocolate chips with a spatula or wooden spoon.
- Line cookie sheets with Silpat mats or parchment paper. Scoop cookies with a 2 TB sized cookie scoop. Place closely, in rows, on one of the lined baking sheets. Cover and chill the cookie dough balls in the refrigerator or freezer for at least 20-30 minutes. This helps keep the cookies from spreading when they bake.
- Once the cookies have chilled, preheat the oven to 350° F. Place chilled cookie dough balls, 2" apart on lined baking sheets. And bake 2 sheets at a time.
- Bake for 10 to 12 minutes, depending on the size of dough balls and your oven. Rotate the trays halfway through bake time.
- While the cookies are still hot and the chocolate is still melty, sprinkle with sea salt or sea salt flakes. Allow to cool on the trays for a few minutes. Transfer to cooling racks to finish cooling.
*Store in an airtight container for up to 5 days. You can also store in an airtight container and refrigerate the dough for up to 5 days or freeze and bake more as needed. When baking from frozen, go straight from freezer to oven. You may need to bake for an additional minute or two.
- Prep Time: 30 minutes
- Cook Time: 12 minutes