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Crispy New York-Style Brown Butter Chocolate Chip Cookies with Sea Salt

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These crispy New York-style brown butter chocolate chip cookies feature crackly edges, chewy centers, and a finishing touch of flaky sea salt for the perfect salty-sweet balance.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned slowly
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup packed (110g) light brown sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt (in dough)
  • About 1 tsp flaky sea salt (like Maldon), for sprinkling on top
  • 1 1/2 cups (270g) chocolate chips (semi-sweet and bittersweet mix)

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a heavy-bottomed saucepan over medium heat. Stir constantly until melted, foamy, and golden amber with brown specks, smelling nutty and toasty. Remove from heat and pour into a heatproof bowl to cool for 10 minutes.
  2. Mix sugars and butter: When brown butter is warm (not hot), whisk in 3/4 cup (150g) granulated sugar and 1/2 cup packed (110g) light brown sugar until smooth.
  3. Add egg and vanilla: Beat in 1 large room-temperature egg and 1 tsp vanilla extract until fully incorporated and glossy.
  4. Combine dry ingredients: In a separate bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp fine sea salt.
  5. Bring wet and dry together: Slowly add dry ingredients to wet, mixing gently until just combined. Avoid over-mixing.
  6. Fold in chocolate chips: Fold in 1 1/2 cups (270g) chocolate chips evenly. Optionally fold in nuts or other add-ins.
  7. Chill dough (optional but recommended): Cover bowl with plastic wrap and refrigerate for 20-30 minutes to firm dough and develop flavor.
  8. Preheat oven and prep pans: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and salt dough: Use a 1 1/2 tablespoon cookie scoop to portion dough onto baking sheets spaced 2 inches apart. Sprinkle each mound lightly with flaky sea salt.
  10. Bake cookies: Bake for 10-12 minutes until edges are golden brown and centers look set but soft. Rotate pans halfway through baking.
  11. Cool cookies: Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Notes

Brown butter slowly and stir constantly to avoid burning. Sprinkle flaky sea salt on cookies just before baking for the best salty crunch. Refrigerate dough to prevent spreading and enhance flavor. Watch baking time closely to avoid burning; cookies should be golden at edges and soft in centers when removed.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, crispy cookies, sea salt cookies, New York style cookies, easy cookie recipe

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