I warned you before that I would probably post a few different chocolate chip cookie recipes. Why, you ask? Why can’t I just have ONE favorite chocolate chip cookie recipe? The answer is simple. I’m a fickle woman. ? Some days I want light and chewy. Other days I want dark and salty. Other days I want soft and puffy. Sometimes I want mini chocolate chips, other times I want BIG chocolate CHUNKS.
Today I’m sharing my brown butter sea salt chocolate chip cookies. The brown butter gives them a slightly nutty flavor. There is table salt in the batter and then we top them with flaky sea salt for that extra salty kick. This recipe has more sugar than I usually use in my chocolate chip cookies, but they don’t taste overly sweet.
If you haven’t made anything with browned butter, follow these tips to ensure you don’t over brown it.
How to make brown butter:
Measure out the butter and put it in a small saucepan. Place the saucepan over medium high heat.
Do not walk away from the butter! It’s very easy to over brown the butter, and then you’ll end up with a smaller quantity than what is needed for the recipe. If this happens, your butter/flour ratio will be off and the cookies won’t come out right.
While the butter is “cooking” stir it occasionally with a heat-proof spatula. It will start to bubble up and this is a sign that it’s almost ready. The bubbles on top will still look yellow, but if you stir it carefully with the spatula, you should see that it’s starting to brown underneath. Turn the heat down to medium and continue cooking until you get a medium-brown color.
Remove from the heat and let it cool for about 10 minutes.
Mixing the cookie dough:
While the butter is cooling, weigh out all of the other ingredients. Place the sugars in the bowl of a stand mixer. Add the cooled butter and mix on medium speed until the outside of the bowl is luke-warm.
Now, add the eggs, one at a time. Mix on medium speed until well combined. Scrape down the sides of the bowl with a rubber spatula and mix for another 20 seconds.
In another bowl, add the flour, baking powder, table salt and cornstarch. Whisk with a fork to combine and remove any lumps. Add to the butter/sugar/egg mixture and mix on low speed just until combined.
Add the chocolate chips and mix on low for 4-5 seconds. Finish mixing by hand if needed.
Using a medium sized scoop, scoop out cookie dough onto a parchment lined baking sheet and sprinkle with flaky sea salt. Bake for 10-11 minutes. These taste better when they are slightly under baked. ?
This recipe comes out perfectly when all of the ingredients are measured to scale. I’ve tried a few times using cups and they are always slightly different. I believe it’s the flour. My recipe calls for 380g of flour which if you look up online says is exactly 3 cups, but when I tried using 3 cups it didn’t come out right. But when I weighed out 380g and then put that into measuring cups, it came out closer to 2 1/2 cups. ?♀️
Brown Butter Sea Salt Chocolate Chip CookiesCourse: DessertDifficulty: Easy
Unsalted Butter, browned 226g
Light Brown Sugar 165g
Vanilla 2 tsp
All Purpose Flour 380g
(2 1/2 cups – it is really best to weigh the flour)
Cornstarch 1 Tbsp
Table Salt 1/2 tsp
Baking Soda 1 tsp
Baking Powder 1 tsp
Good Quality Chocolate Chips 150g
(1 cup + a few more for good measure)
Flaky Sea Salt 2 tsp
- Preheat the oven to 350°. Line a baking sheet with parchment paper.
- In a small saucepan over medium high heat, add the butter. Cook until it is a golden brown color. Remove from heat and cool.
- In a small bowl, combine dry ingredients (not the chocolate chips) and whisk with a fork to combine and remove lumps.
- In the bowl of a mixer, add the sugars. Add the cooled butter and beat on medium speed until the bowl is luke-warm.
- Add eggs, one at a time. Use a rubber spatula to scrape down the sides of the bowl and mix again for another 20 seconds.
- Add the vanilla and mix to combine.
- Add dry ingredients and mix on low speed just until combined.
- Add chocolate chips and mix for 4-5 seconds.
- Use a medium sized scoop to scoop dough onto parchment paper, 2 inches apart. Add flaky sea salt to the top.
- Bake for 10-11 minutes or until the edges JUST start to brown. These are better slightly under baked.
- Use good quality chocolate chips! I like Callebaut but whatever you love will work.
- I use Maldon’s sea salt.
- This recipe works great when everything is measured by weight. It’s a great practice to get into if you’re going to be baking somewhat regularly.