Salty Chocolate Chip Cookie Recipe
This salty chocolate chip cookie recipe has a rich, nutty flavor from browned butter with a chewy center and crisp, golden edges. The addition of walnuts and a sprinkle of coarse salt make these cookies an irresistible treat!
Servings: 16
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 14 tablespoons butter, divided
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1 ¼ cups semisweet chocolate chips
- ¾ cup walnuts, chopped (optional)
- Coarse salt, for sprinkling
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour and baking soda. Set aside.
- In a 10-inch skillet over medium-high heat, melt 10 tablespoons of butter, stirring constantly, until it turns dark golden brown and has a nutty aroma (about 1-3 minutes).
- Transfer the browned butter to a large mixing bowl, then stir in the remaining 4 tablespoons of butter until melted. Let cool for 10 minutes.
- Add the brown sugar, granulated sugar, vanilla, and salt to the cooled butter mixture. Beat for 3 minutes until smooth.
- Mix in the egg and egg yolk, beating for another 30 seconds until the mixture is shiny and fully incorporated.
- Gently stir in the flour mixture until just combined. Do not overmix.
- Fold in chocolate chips and walnuts (if using).
- Using 3 tablespoons of dough per cookie, roll into balls and place them 2 inches apart on the prepared baking sheets.
- Bake for 12-14 minutes, or until the edges are golden brown and the centers remain soft and puffy.
- Remove from the oven and immediately sprinkle with coarse salt.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.
- Enjoy! Store in an airtight container for up to 5 days or freeze for longer storage.
Notes
- You can use chopped chocolate in place of the chocolate chips for a slightly fancier looking cookie.
- The brown butter really makes the salt in this recipe stand out.
- You finish with a kosher salt, Maldon salt, fleur de sel, or any other finishing salt that you like. I used Maldon.
- Making the cooking larger helps to achieve the perfect cookie, the cookie flattens out and the edges crisp up while the middle stays soft and chewy. This won't occur if you are working with a smaller amount of dough.
Nutrition
Serving: 1cookie | Calories: 327kcal | Carbohydrates: 35g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 268mg | Potassium: 141mg | Fiber: 2g | Sugar: 22g | Vitamin A: 345IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 2mg
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