Brown Butter Chocolate Chip Cookie Bites
Some recipes don't need much introduction. This is one of them.
Rich, nutty brown butter, gooey chocolate, and a generous sprinkle of Norwegian Flake Sea Salt come together to create the perfect balance of sweet and salty. The delicate flakes add a light crunch and brighten every bite, making these cookie bites just a little more irresistible than your average chocolate chip cookie.
They're easy enough for a weeknight treat, impressive enough to share, and proof that sometimes the finishing touch makes all the difference.
Ingredients
- 1 cup (2 sticks) unsalted butter
- ½ teaspoon Norwegian Flake Sea Salt, plus more for topping the cookies (don’t be shy!)
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips (or chunks)
Directions
Brown the Butter
In a medium saucepan over medium heat, add ½ teaspoon Norwegian Flake Sea Salt and the stick of unsalted butter. Melt butter, stirring constantly until it foams, then turns golden brown and smells nutty (about 5–7 minutes). Remove from heat and let cool for 10 minutes.
Make the Dough
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang.
In a large bowl, whisk browned butter, brown sugar, and granulated sugar until combined. Add eggs and vanilla; mix well.
In a separate bowl, whisk together flour, and baking soda. Stir dry ingredients into wet until just combined. Fold in chocolate chips.
Bake
Spread dough evenly in prepared pan (see tips below). Bake for 25–30 minutes, until edges are golden and the center is just set (a toothpick should come out with a few moist crumbs).
Finish & Slice
While still warm, generously sprinkle Norwegian Flake Sea Salt across the top—it will melt just slightly into the cookie crust for a perfect salty-sweet finish. Cool in the pan for 20 minutes before lifting out and cutting into bite-sized squares.
Tips & Tricks
How to prepare a baking pan for cookies
Line with Parchment Paper:
Cut a piece to fit the bottom and let it hang over two opposite sides (creating a sling). This makes lifting the whole batch out super easy once it’s cool.
Lightly Grease the Pan (Optional): You can lightly butter or spray the pan before adding parchment to help the paper stick in place.
If you’re not using parchment, then greasing the pan thoroughly (butter or nonstick spray) is essential.
Tips for Extra Joy
Use dark chocolate chunks for a richer bite.
Toasted pecans or walnuts are a great add-in.
Serve slightly warm with ice cream for a next-level dessert.
