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Brown Butter chocolate chip cookies with flaky sea salt on a baking sheet

Brown Butter Chocolate Chip Cookies with Flaky Sea Salt

These Brown Butter Chocolate Chip Cookies are rich, chewy, and packed with nutty flavor from browned butter. Finished with flaky sea salt and a hint of espresso to enhance the chocolate, they're the perfect balance of sweet and salty in every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 29 minutes
Servings: 12
Course: Dessert
Ingredients Equipment Method

Ingredients
  

  • 1 Large egg
  • ½ cup Unsalted butter 1 stick
  • 1⅓ cups All-purpose flour
  • ½ tsp Baking powder
  • ¼ tsp Baking soda
  • ½ cup Light brown sugar
  • ⅓ cup Granulated sugar
  • ¾ tsp Kosher salt
  • 1 tsp Espresso powder
  • 1½ cups Semi-sweet chocolate chips
  • 2 tsp Pure vanilla extract
  • Flaky sea salt

Equipment

  • Medium saucepan for browning butter
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper

Method
 

  1. Brown the Butter
    In a saucepan over medium heat, melt the butter. Continue to cook, stirring frequently, until the butter foams and then turns golden brown with a nutty aroma (about 5–7 minutes). Immediately pour into a mixing bowl and let cool for about 10–15 minutes.
  2. Mix the Wet Ingredients
    Once the brown butter is slightly cooled, whisk in the brown sugar and granulated sugar until smooth. Add the egg and vanilla extract, and whisk again until the mixture is glossy and well combined (about 1 minute).
  3. Combine the Dry Ingredients
    In a separate bowl, whisk together the flour, baking powder, baking soda, kosher salt, and espresso powder (if using). Gradually stir the dry mixture into the wet mixture using a spatula or wooden spoon until a soft dough forms.
  4. Add the Chocolate
    Fold in the chocolate chips until evenly distributed. Cover the bowl and refrigerate the dough for at least 1 hour, or up to overnight (this enhances flavor and texture).
  5. Bake
    Bake for 10–12 minutes, or until the edges are golden and the centers still look slightly underbaked.
  6. Finish with Sea Salt
    Immediately after removing from the oven, sprinkle each cookie with a pinch of flaky sea salt. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.