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Best Quick Brown Butter Chocolate Chip Cookies with Sea Salt

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These quick brown butter chocolate chip cookies with sea salt come together in under 30 minutes with no chilling required. The nutty brown butter, crispy edges, soft center, and flaky sea salt create an unforgettable cookie that started as a happy accident.

Ingredients

Scale
  • 1 cup (2 sticks / 226 grams) unsalted butter
  • ½ cup (100 grams) granulated sugar
  • 1 cup (200 grams) packed light brown sugar
  • 1 large egg plus 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups (220 grams) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ cups (270 grams) semi-sweet chocolate chips
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the butter: Cut the butter into tablespoon-sized pieces and place in a light-colored saucepan over medium heat. Melt completely, then stir constantly with a rubber spatula or whisk. After 5-7 minutes, the butter will foam, subside, then foam again. When you see brown specks form at the bottom and it smells nutty and toasty (golden-amber color), remove from heat immediately. Pour into a heatproof bowl and let cool for 10 minutes until warm but not hot.
  2. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a large bowl, combine the warm brown butter, granulated sugar, and brown sugar. Whisk until well combined and looks like wet sand. Let sit for 2 minutes.
  4. Add the whole egg, egg yolk, and vanilla extract. Whisk vigorously for about 30 seconds until smooth, glossy, and slightly thickened (like caramel).
  5. In a separate bowl, whisk together the flour, baking soda, and salt until no lumps remain.
  6. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula just until no streaks of flour remain. Do not overmix.
  7. Fold in the chocolate chips until evenly distributed. Dough will be thick and slightly greasy-looking.
  8. Using a 1.5-tablespoon cookie scoop, portion rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  9. Sprinkle a few flakes of flaky sea salt on top of each dough ball.
  10. Bake for 10-12 minutes, rotating the pan halfway through. Cookies should be golden brown around edges and still pale and slightly puffed in the center (they will look underdone).
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Don’t walk away from browning butter—it can burn in seconds. Let brown butter cool for at least 10 minutes before mixing with sugars. Underbake cookies slightly; they continue to set on the hot pan. For best texture, let cookies rest on the baking sheet for 5 minutes before transferring. Cookies are even better the next day as flavors deepen. To keep soft, store with a slice of bread in the container. Freeze dough balls for up to 3 months; bake from frozen adding 2-3 minutes.

Nutrition

Keywords: brown butter chocolate chip cookies, quick cookies, sea salt cookies, no chill cookies, easy chocolate chip cookies, weeknight cookies

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