Salted Brown Butter Chocolate Chip Cookies – No Chill, Easy Recipe
Caramel-Kissed Brown Butter Sea Salt Chocolate Chip Cookies
These chewy, soft chocolate chip cookies get an irresistible toffee-like depth from brown butter and a bright pop from flaky sea salt—no chilling required!
Ingredients
Method
- Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
- Brown the butter: cut butter into chunks and melt over medium in a light-colored skillet, stirring constantly until foam subsides and solids turn golden (5–8 minutes). Transfer immediately to a large bowl.
- Stir in both sugars until the mixture cools just to lukewarm, about 5 minutes. Whisk in eggs, yolk, and vanilla until smooth and pale.
- Fold in flour, baking powder, baking soda, and salt until just streaks of flour remain. Gently mix in chocolate chips.
- Let dough rest 10 minutes (this hydrates the flour and limits spread). Meanwhile, line up cookie sheets.
- Portion dough into 2-tablespoon mounds (a #40 scoop works well). Space them 2 inches apart.
- Bake for 10–11 minutes until edges set but centers stay soft. Remove from oven and, if using, top each cookie with a few flaky salt crystals.
- Cool on sheets for 5 minutes before transferring to a rack to finish cooling.
Caramel-Kissed Brown Butter Sea Salt Chocolate Chip Cookies
Discover bakery-style cookies at home: nutty browned butter, pockets of melting semisweet chocolate, and a bright sprinkle of flaky sea salt. No dough chilling—just mix, bake, and indulge.
Why You’ll Love These Cookies
- Zero chill time—bake as soon as you mix.
- Deep, caramelized flavor thanks to browned butter.
- Chewy centers from a higher brown sugar ratio.
- Flaky sea salt finishes elevate every bite.
Ingredients
- 1 cup (227 g) salted butter
- 1¼ cups (265 g) packed dark brown sugar
- ½ cup (106 g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3 cups (426 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon table salt
- 2 cups (340 g) semisweet chocolate chips
- Flaky sea salt, for sprinkling (optional)
Step-by-Step Instructions
- Brown the butter: Melt cubed butter in a light skillet over medium, stirring constantly until golden solids form and aroma turns caramel-like, 5–8 minutes. Transfer to a bowl.
- Whisk in both sugars, then let cool 5 minutes. Add eggs, yolk, and vanilla; whisk until pale and creamy.
- Fold in flour, baking powder, baking soda, and salt until just combined. Stir in chocolate chips.
- Let dough rest 10 minutes to hydrate the flour—this helps cookies hold shape.
- Scoop 2 Tbsp portions onto prepared sheets, spacing 2 inches apart.
- Bake at 350 °F (175 °C) for 10–11 minutes, until edges are set and tops crackle.
- Immediately sprinkle with flaky sea salt, if desired. Cool 5 minutes on sheets, then transfer to a rack.
Secret Techniques
We’ve added a brief rest before scooping to lock in texture and prevent cookies from spreading too thin. This simple pause makes a remarkable difference in chewiness.
Chef’s Special Tips
- Sugar swirl: For extra sheen, sprinkle a teaspoon of granulated sugar on each mound before baking.
- Even baking: Rotate your sheet halfway through the bake for uniform color.
- Chocolate boost: Gently press 2–3 extra chips into the top of each cookie before popping them in the oven.
- Flavor infusion: Add a pinch of ground cinnamon to your dry mix for a warm, aromatic twist.
Source link: https://www.melskitchencafe.com/salted-brown-butter-chocolate-chip-cookies/
