BROWNED-BUTTER CHOCOLATE CHIP COOKIES WITH VANILLA SEL
PREP TIME
30 Minutes
COOK TIME
10 Minutes
SERVES
Makes 20 Cookies
LEVEL
ABOUT THE RECIPE
Some classics are timeless for a reason. The chocolate chip cookie has long been a symbol of comfort and simple joy, but even the best things can be gently elevated with care and intention.
We took this beloved favorite and finished it with our signature Vanilla Sel: delicate, sea salt flakes infused with real vanilla bean. The result is a beautifully balanced cookie, soft and buttery at the center, layered with dark chocolate, and topped with a shimmering sprinkle that enhances caramel notes while adding a subtle, vanilla warmth and satisfying crunch.
Baked for the moments that matter most, quiet evenings at home, gatherings with friends, something thoughtful to share, or simply when the kitchen deserves something special. Each bite offers the perfect harmony of sweet, salty, and deeply satisfying flavor, bringing a sense of quiet indulgence to the everyday.
INGREDIENTS
2 sticks (1 cup) salted butter, at room temperature
2 large eggs, at room temperature
3/4 cup light brown sugar (packed)
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon Trapani sea salt
1/2 cups dark chocolate chips
Vanilla Sel, for sprinkling
PREPARATION
Preheat the oven to 350 ° F. Line a baking sheet with parchment paper.
Add 1 stick of butter to a medium skillet over medium heat. Cook, stirring often, until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Place the bowl in the freezer to cool completely, 10-15 minutes.
In a large mixing bowl, beat together the remaining stick of butter, the cooled browned butter, brown sugar, and granulated sugar until combined, 2-3 minutes. Add the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt until combined, about 1 minute. Fold in the chocolate chips.
Roll the dough into rounded 1 tablespoon size balls and place 2-3 inches apart on the prepared baking sheet.
Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet.
They will continue to cook slightly as they sit on the baking sheet. Sprinkle with Vanilla Sel & enjoy!
Notes
Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
If your kitchen tends to be on the warmer side and your dough is sticky, place the bowl in the freezer for
10-15 minutes before rolling the dough into balls.