Rich, nutty, brown butter chocolate chip cookies with a touch of flaky sea salt: a cookie lover's dream

These brown butter chocolate chip cookies are an indulgent take on the classic cookie, offering a rich, nutty flavor that pairs perfectly with chunks of dark and milk chocolate. The process of browning the butter adds a deep, caramelized note to the dough, elevating these cookies to a whole new level of deliciousness. Finished with a sprinkle of flaky sea salt, these cookies are crispy on the edges and soft in the center, with pools of melted chocolate in every bite. Whether you enjoy them fresh out of the oven or after they’ve cooled to room temperature, these cookies are sure to become a favorite.

Why you'll love this:

You’ll love these cookies because they combine the best of both worlds: the comforting familiarity of chocolate chip cookies with the sophisticated flavor of brown butter. The brown butter infuses the dough with a toasted, nutty flavor that complements the sweetness of the chocolate and the slight tartness of the hint of lemon juice. Not only are these cookies delicious, they also have the perfect texture: crispy on the edges and soft in the center. The addition of flaky sea salt on top provides a delicious contrast, enhancing the richness of the chocolate and adding a touch of elegance to each bite. Plus, the dough can be made ahead of time and even frozen, making it easy to enjoy freshly baked cookies whenever the craving strikes.

Perfect opportunity:

These brown butter chocolate chip cookies are perfect for any occasion, whether you're hosting a casual get-together, baking for a special party, or just treating yourself. They're perfect with a cup of coffee or a glass of milk, and they make a wonderful addition to holiday cookie trays or as a homemade gift for friends and family. Their rich flavor and beautiful presentation also make them a standout dessert at dinner parties or as a sweet finale to a meal.

Decorating tips:

replaces the word nice with empty enhance the presentation of these cookies, consider adding a few extra chocolate chunks to the top of the cookies just before baking. This will create pretty chocolate puddles on the surface, making the cookies even more irresistible. After baking, sprinkle a small pinch of flaked sea salt on each cookie while they are still warm for a burst of flavor and a touch of visual appeal. If you are making these cookies for a special occasion, you can also drizzle them with a little melted chocolate or sprinkle them with edible gold flakes for an extra touch of luxury.

Ingredients:

For the dough:

• 1 cup (220 g) salted European butter, plus 2 tablespoons (can be any type of butter)
• 1 3/4 cups (228 g) all-purpose flour
• 1 tablespoon cornstarch
• 1/2 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 3/4 cup (152 g) dark brown sugar, firmly packed
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon fresh lemon juice
• 1 large egg plus 1 egg yolk

For the chocolate:

• 6 ounces dark chocolate, chopped
• 3 ounces milk chocolate, chopped (hazelnut milk chocolate recommended)

For finishing:

• Flake sea salt, to sprinkle on top

Instructions:

1. Brown the butter: Cut the butter into slices and pour it into a medium saucepan over medium heat. Stir continuously as the butter melts and begins to bubble. The butter will turn from bright yellow to a frothy golden brown. Once it reaches a rich amber hue and has a nutty aroma, remove it from the heat. Pour the brown butter into a measuring cup and add 1 to 2 more tablespoons of butter to make exactly 1 cup. Stir until completely melted, then let cool.
2. Mix the dry ingredients: In a small bowl, whisk together flour, cornstarch, salt, baking soda and baking powder. Set aside.
3. Mix the wet ingredients: Once the brown butter has cooled (it may still be slightly warm), pour it into a large mixing bowl. Add the dark brown sugar and granulated sugar and whisk until well combined. Add the vanilla extract, lemon juice, egg and egg yolk, whisking vigorously until the mixture becomes lighter in color and smooth.
4. Add the dry ingredients: Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Just before the flour is completely incorporated, add the chopped dark chocolate and milk chocolate. Continue folding until the dough is well combined. The dough will be sticky, but should hold its shape when picked up.
5. Cool the dough: Using an ice cream scoop or 1/4 cup measure, scoop the dough onto a plate or parchment-lined baking sheet. Make sure each ball of dough is topped with a piece of chocolate. Place the plate of cookie dough in the refrigerator, uncovered, and chill for at least 4 hours, preferably overnight for best flavor and texture.
6. Bake the cookies: The next day, preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Place 3 to 4 cookies on the baking sheet, spacing them well apart. Bake for 12 to 14 minutes, or until the edges are golden brown and the centers are pale and puffed. If necessary, use the inside edge of a fork to gently shape the cookies immediately after removing them from the oven.
7. Finish and serve: Sprinkle each cookie with a pinch of fleur de sel while they are still warm. Let the cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy them at room temperature for the best flavor and texture.

Pro tip: The dough freezes well, so to keep a stash of cookie dough in your freezer, follow the directions for chilling the dough overnight. The next day, transfer the chilled dough balls to a freezer bag and freeze for a few months. When you're ready to bake, follow the same instructions as above.