Chewy Chocolate Chip Cookies with Brown Butter and Sea Salt
Prep time: 
Cook time: 
Total time: 
Serves: 15
  • 1 stick salted butter
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 cup plus 2 tablespoons (5.5 ounces) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 ounces semi sweet chocolate chips
  • Sea salt, for garnish
  1. Preheat the oven to 350 degrees. While the oven is preheating, melt your butter by putting it in a (metal) mixing bowl in the oven. Let the butter brown slightly (this takes about five minutes in my oven). (If you want to make the dough in advance, you can brown your butter in a saucepan on the stove. I just like to save dishes.)
  2. Add brown sugar and white sugar to melted butter, and stir with a wooden spoon until the sugars are thoroughly soused and the butter is incorporated.
  3. Add the egg and vanilla, and mix until you can’t see any more streaks of egg yolk.
  4. Add flour, soda and salt, and mix until all the ingredients are incorporated. Add chocolate chips, and stir until they’re evenly distributed throughout the batter.
  5. Stick the bowl in the refrigerator for at least 10 minutes, or until it’s firm enough to scoop.
  6. On a large cookie sheet lined with parchment or a silpat, form the cookie dough into balls about 2 inches in diameter, or about the size of a large walnut.
  7. Sprinkle each ball of dough with just the merest sprinkle of sea salt (I use Maldon salt).
  8. Bake for 9 minutes. The cookies may still be soft in the middle. Let them cool for 5 minutes on the cookie sheets, then transfer to a rack.
Recipe by The Domestic Front at