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These delicious, one-bowl, no-mixer Sea Salted Brown Sugar Cookies have crispy edges and moist chewy centers!
The minute we finished the photo shoot for these Sea Salted Brown Sugar Cookies, I bagged them all up and stashed the bags in the freezer. I knew if the cookies were left out, we would eat far too many, as they are addictingly delicious.
So shhh... don't tell Scott, but I had to go and retrieve one (out of the freezer). You know, just so I could write this post and really explain how delicious these cookies are. See how much I like you?!
(Editor's note: Me too! I snuck two out late last night after the Olympics! Go figure!)
Seriously, these cookies are pretty crazy delicious. It's a wonderful recipe from the book, The Perfect Cookie by America's Test Kitchen. The ingredient list is pretty unremarkable, but a few little tricks by these genius chefs make all the difference in the world.
What is brown butter?
Butter is, of course, a common denominator in many cookie recipes, but this recipe calls for brown butter. Brown butter is a French cooking technique called beurre noisette. It might sound fancy, but it's simply regular old butter that's melted and then simmered until it's transformed to a deep golden hue and takes on a "nutty" fragrance. (Actually, beurre noisette, when translated, means hazelnut butter because it smells like hazelnuts and has a similar nutty color). Brown butter only takes a few minutes to prepare, but it is truly a culinary magic trick that enhances the flavor of both sweet and savory dishes.
Two other things that add lots of delicious flavor to these otherwise simple cookies are dark brown sugar and a triple dose of vanilla. 100% dark brown sugar in lieu of a mix of granulated and brown sugar as is common in many cookie recipes, gives these Sea Salted Brown Sugar Cookies a delicious butterscotch/toffee flavor. A whole tablespoon of vanilla helps mix and meld the other ingredients.
Cheating on Simplifying the old family recipe
- I did adapt the recipe a bit the second time I made these cookies. I know from our Café Reader Survey 2018, that most of you really like easy recipes that don't sacrifice flavor or quality. Me too! So I took the recipe from a one-pot, two-bowl recipe down to one simple bowl.
- I've been browning my butter in the microwave for some time now and it works beautifully, without any spattering on the stovetop. I decided to employ that trick with these Sea Salted Brown Sugar Cookies instead of on the stovetop, as the recipe directs. It worked quite well, and didn't change anything except for the number of dishes that have to be washed.
- Yes, I know I'm a bit of a renegade, but I don't believe it's always necessary to combine the dry ingredients separately, as called for in most baking recipes. I've been experimenting for a while now, with just sprinkling the dry ingredients evenly over the wet, then mixing well. Honestly, in recipes like this one, I really can't tell a difference. An extra bowl and a few additional minutes saved!
- The cookie dough is scooped up, rolled into balls, then tossed in sugar. I like to use sanding sugar for this. Sanding sugar is coarser than granulated sugar and gives the cookies a little shimmer. Sanding sugar can often be found in the cake mix area of most larger grocery stores or online. If you don't have sanding sugar, no worries, just use regular granulated sugar.
- One last adaptation was to give these cookies a sprinkle of flaky sea salt. Sea salt adds a nice little crunch and gives these cookies that wonderfully addictive sweet-salty flavor so many of us love. If you're watching your sodium intake, you can skip the salt, they will still be delicious.
So if you're in the neighborhood, stop by! I've got a double batch of these delicious Sea Salted Brown Sugar Cookies in the freezer. But don't tarry too long! I probably don't have to explain why... right?
Café Tips for making these Sea Salted Brown Sugar Cookies
- Since these are called brown sugar cookies, the brown sugar you use does make a difference. Look for dark brown sugar. And when buying dark brown sugar, I look for the one with the deepest, richest color. It doesn't have to be the most expensive or the name-brand. In fact, I prefer a store brand dark brown sugar in the area I live in, as it has a beautiful, deep golden brown hue.
- For the sea salt topping, I love Maldon Sea Salt. It's a flaky sea salt that is meant to be a "finishing salt". You don't use it in everyday cooking, but rather, to add a delicious finishing touch. To use it, just pick up a pinch and rub it between your fingers to crush the flakes a bit and bring out the fabulous flavor. It's more expensive than regular salt but, because it's only used for finishing, a box will last a long time.
- Don't overbake these Sea Salted Brown Sugar Cookies. That's one of the secrets to achieving the crisp-on-the-edges and chewy-in-the-center texture. Just bake the cookies till the edges are set, but the centers still soft, puffy and cracked. The cookies will look raw between the cracks and seem underdone but go ahead and remove them from the oven at this point. They will firm up as they cool. It's better to err on the side of underdone with these cookies!
- I like to use a cookie scoop for scooping up my dough. This ensures that all the cookies are the same size. A medium size scoop holds 1.5- 2 tablespoons and is perfect for making average size cookies.
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Sea Salted Brown Sugar Cookies
Ingredients
- 14 tablespoons butter, I use salted
- 2 cups packed dark brown sugar, 14 ounces
- 2 cups unbleached all-purpose flour plus 2 tablespoons, about 10 ½ ounces
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon table salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- ¼ cup sanding sugar or granulated sugar
- flaky sea salt (like Maldon)
Instructions
- Place 10 tablespoons of the butter in a large microwave-safe bowl and cover with a lid, a plate or another bowl to prevent spattering. Microwave the butter on high power for 4 minutes. Check for color. You’re looking for a deep amber color with some chestnut-colored flakes of brown throughout. Continue cooking for 30 seconds at a time until a deep amber color is achieved. This can take anywhere from 4-7 minutes, depending on your microwave.
- Once color is achieved, carefully remove bowl from microwave and stir in remaining 4 tablespoons butter until melted. Allow to cool for 15 minutes.
- Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. Place sanding or granulated sugar in a shallow dish.
- Add brown sugar and salt to bowl with cooled butter; whisk together until no sugar lumps remain. Add egg, yolk, and vanilla and whisk together until fully incorporated.
- Sprinkle flour, then baking soda and baking powder evenly over the top of the sugar/butter mixture. Mix with a sturdy spatula or wooden spoon until all dry ingredients are incorporated.
- Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 ½ inches in diameter. Working in batches, toss balls in sugar to coat and set on the prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet.
- Bake one sheet at a time for 10 minutes, then remove from oven and sprinkle with a pinch of flaky sea salt. Return to oven and continue baking until cookies are browned and still puffy and edges have begun to set, but centers are still soft (cookies will look raw between cracks and seem underdone), about 2-4 more minutes. Rotating baking sheet halfway through baking if cookies seem to be baking unevenly. Do not overbake.
- Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.
Notes
Nutrition
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I made these today for a church event. They were so easy and turned out great. But the top didnt crinkle likening there photo. But we still thoroughly are enjoying them and they look fine anyway! So far, I've enjoyed every one of your recipes I've tried. Both making AND eating!
Hi Marti, not sure why your tops didn't crinkle but I'm so happy you enjoyed these cookies!
Hi Chris! Thank you for this amazing recipe! I absolutely LOVE the flavor of these cookies but like one of the other commenters, mine came out very flat too. I am not an inexperienced baker & don't usually have this issue with my other cookie recipes so I wanted to reach out & hopefully nail down why this happened. I will be making these again & again!!! You mentioned that butter varies & I can attest to that. I typically use Trader Joe's salted butter for all of my baking. I find that it is creamy & flavorful like a European-style butter but without the high price tag. I followed the recipe exactly except that I did brown my butter on the stovetop instead of the microwave but I can't imagine that making a difference in the texture & volume of the cookies. I also used granulated sugar instead of sanding sugar because I forgot to pick some up. Could it be that I didn't let the butter cool long enough? I did chill the dough for about a half hour before baking & always use the scoop & level method for measuring my flour. Any advice & suggestions would be greatly appreciated! Blessings! Kristin
Hi Kristin, European-style butters can have less water but more fat so that may be why your cookies are spreading more. You might want to add a little extra flour to compensate. Hope that helps!
Thank you so much Chris! I will definitely try adding a bit more flour & will pick up some Challenge Butter tomorrow & see if that makes a difference. These cookies are absolutely amazing & addicting!! Thanks again!
Kristin
These may honestly be the best cookies I’ve ever had!
I love that! Thank you!
I feel it’s only right to comment that these cookies are awesome. Huge win in this house! I adore the sweet/salty combination as well as the balance between the edge-crunch and the center softness. These cookies have it all. I did place the cookie balls in the fridge for 30 minutes prior to baking to ensure the texture was right and it worked perfectly. I also used smoked sea salt flakes. These are absolutely on rotation. Thank you for this fabulous recipe!
Thanks for your review, Michelle! So glad you enjoyed them!
I made these and my husband said they were the best cookies he ever had! And I bake a lot of cookies! I bought the Malden salt linked and it is totally a necessity for this recipe - makes them perfect! I also made these a little smaller than the recipe said. Thank you!
Thanks for taking the time to leave a comment, Trina! So glad you guys enjoyed them!
My eldest daughter and hubby state unequivocally that these cookies must be made every single day for the remainder of quarantine. ♥ Thanks for the favorite cookies post!
Haha! I think that's a good decree! It could have been much worse 😂 Thanks so much, Kelly for taking the time to leave a comment that made me laugh!
My trust in Chris’s outstanding history with great recipes is exemplified by my being willing to use an entire tablespoon of vanilla! At over $30 a bottle at Costco, that stuff is like gold.
These cookies are quite tasty and were easy to make. I’d never tried making brown butter in the microwave, it worked well. Great idea.
My one caveat on these cookies is that by the time I made the brown butter and got out the dark brown sugar, I couldn’t stop thinking about Chris’s brown butter blondies, which are so addictive, whilst these cookies are quite tasty, I think the blondies are even better!
Haha! Thanks for you kind comment, Coleen! I think I wrote this recipe before vanilla prices went through the roof!
I tried to make these and although they tasted delicious, they were flat as a pancake. I’m not sure what went wrong. The batter was very soft too and it was hard to roll. Any suggestions as to why this happened?
Hi Kate, butter can be different from brand to brand. If the dough is too soft to roll I would add a little more flour and refrigerate it for 15-20 minutes before rolling the balls out.
Hi Chris
If I do not want to roll these in sugar, do you think it will change the texture of the cookie? Thanks.
Hi D,
I think they would still be delicious and it wouldn't change the texture.
Baking for 1, so I halved the recipe exactly and shorted myself the extra egg yolk. I'm not a super experienced baker, but figured I'd at least try! Strangely though, my dough was pretty wet, not really rollable. Spooned into almost-balls on baking sheet, baked for recommended time, came out flat but oh sooooo delicious 🙂 Not baking at high altitude (FL!), based on results I'd say too much butter but again, halved exactly minus the yolk. Was the yolk the key to success here? Lol. Not disappointed in the least, will definitely make again - probably with the full recipe next time 🙂
Hi Jessica, yes try it with the full recipe! I think you'll be pleased.
So tasty! Sadly, my cookies were flat. Any idea where I went wrong? Thanks for a great recipe!
Hmmm, without being with you in the kitchen, I'm not sure Abby. Are you at a high altitude? That can make a difference.
My daughter and husband both have celiac disease, so I’ve been baking batches of gluten-free cookies to freeze and take with us to Christmas gatherings. I just baked these by substituting gluten free 1-1 baking flour, and they turned out even better than I had hoped! The cookies are delicious (we had to sample a few, of course), the sea salt finish is just perfect, and as an added bonus, our house smells wonderful! I put the dough balls in the freezer while the other batch was baking since it seemed my first sheet spread a bit too much.
Thanks for the recipe and the detailed instructions. This one is a keeper!
Thanks so much, Mary, for sharing your results. I'm sure this will be helpful to many others who have problems with gluten.
These cookies are fabulous, as has every other recipe I have tried of yours! I did not have dark brown sugar- but was eager to make despite this- I can only imagine how good they must be with brown sugar. The microwave browning of butter is perfection. I made 24 cookies as suggested, however had to cook for about 5 minutes longer. The salt on top is a must. Tucking away in the freezer now.... it is better that way. Thanks for yet another awesome recipe!
Thanks so much, Julia for taking the time to leave your review. So happy you enjoyed them!
So do you only put some of the butter in to brown?
Hello Alicia, thanks for noticing that! You brown 10 tablespoons of the butter and add the remaining 4 later. I've amended the recipe.
I am not a baker but saw this recipe and believed even I could make these. The sea salt is what really hooked me.
I made them for my husbands poker group and they all raved about the sweet/salty combo.
Rich and delicious!!
Thanks for all of your marvelous tips on how to make things easier and definitely understandable.
That's so awesome Therese! Thanks for taking the time to share your results!
Wow, they look so perfect and delicious! I'm sure my family will love these!
Scrumptious, yummiest, fabulous, fantastic, marvelous, wonderful, ridiculously easy.......nuff said.
Thanks, Victoria! 🙂
I need to join a support group! These are truly addictive. This is a 5 star recipe. Thanks for the micro method of browning butter. Brilliant!!
As a side note, my sister in CA loves your instant pot soup. She's been sharing your recipe with patients at the dental office she works at there.
Haha! I know exactly what you mean Joan! That's awesome that your sister has shared our soup recipe at the office!
Truly enjoy your works ! Thank you for this one !
I would have a hard time stopping at one or two Chris! Love the crispy edges. They look amazing! Need to get these on my weekend baking list!
Oh boy, they look good, Chris! I love cookies sprinkled with sea salt. Love those close-ups!
We freeze goodies all the time too. So we won't be tempted. Doesn't work. 🙂 These look terrific -- not sure they'd ever make it to the freezer!
Such delicious cookies, these look simply irresistible!
These do look delicious and I'm sure I would retrieve a few from the freezer also. Thanks for the tip on browning butter in the microwave.
Absolutely beautiful cookies. I just finished making them and they are so good. I’m a huge fan of your site. I always look forward to the next new recipe arriving in my inbox. Every recipe I’ve made from your side has been five stars.Thank you for all the work you do.
Thank you so much, Lori, for such a sweet comment! I'm so happy you took the time to share your results.
I love that cookbook and have it sitting on my desk. So much wonderful inspiration. These cookies look like they have the best texture and no doubt amazing flavor. So pretty too! Thanks for sharing this lovely recipe.
I'm loving absolutely everything about these beautiful cookies, from the browned butter to how easy they are. Will be making a batch of these 🙂
Brown butter in the microwave, who knew? A great tip, because on the stovetop it is so easy to burn it. Gorgeous cookies!
I'm even more of a renegade...I refuse to use a microwave 🙂 I've been detoxing from sugar since the beginning of January, and am going to make these with Monkfruit sweetener instead of sugar. I'll let you know how they turn out!
I’m guessing the metric should be 275g flour, not 2.75kg.
Yes! Thanks for catching that Penny!
You just place 10 T butter in the bowl to put in the microwave to brown then add the rest of the butter...4 T. for the 14 T total amount? These sound amazing!!! Just need to clarify so I don't mess them up.
Yes Victoria, that is correct. I believe the reason ATK does that is that it helps cool down the butter faster.
The best recipes are the ones you can't have in sight, I love these Chris! I can just imagine the amazing texture all that dark brown sugar gives to these cookies 🙂 Pinning and sharing!
What else can I use besides dark brown sugar. I do have brown sugar and molasses...any way I can make a combo of those two? Also, when do I put on the Sea salt? Can’t seem to find it...but I’m old 🤪
Hi Pat, honestly I wouldn't want to advise about using brown sugar and molasses as I haven't tried that. I think they will still be very good with light brown sugar, just a little less intense in flavor.
Thanks for noticing the sea salt omission. It's fixed now! I love having extra "eyes" out there!
I love, love soft crackly cookies like these!!! With brown butter and brown sugar, they must taste amazing!!
P.S. You can easily make your own dark brown sugar by adding 1 tablespoon of molasses to 1 cup of light brown sugar. I do it all the time!
Thanks, Liz...I just found that on eHow! I just should have read down a bit! Love this site and love the recipes! Glad to help out being extra eyes, too! Blessings...❤️
Thanks for the tip Liz!
You have me at browned butter, Chris. These cookies look crisp yet chewy...perfect!