Salty Browned Butter Chocolate Chip Cookies
These Salty Browned Butter Chocolate Chip Cookies are your classic chocolate chip cookie with a nutty browned butter flavor and little specs of sea salt throughout. These will quickly become a tried and true recipe for you.
Salty Brown Butter Chocolate Chip Cookies
Now I know I have several chocolate chip recipes on my site but these have browned butter and sea salt!
These Salty Browned Butter Chocolate Chip Cookies are from Shelly from Cookies and Cups. Her new Cookies & Cups Cookbook
is filled with over 125+ innovative desserts and dinners that your family will actually eat. I can testify that she poured her heart and soul into this book and it is done so well!
When flipping through her book I bookmarked so many recipes and I finally decided if you’re gonna pick a recipe from a girl who has the name Cookies and Cups you should probably make her cookies. So I did. And let me tell you – I had a hard time not eating all the dough.
Browned butter – stop it. Chocolate chips – yes ma’am.
Sea salt – have you guys had cookies with sea salt in them? The little crystals hide throughout the cookie and give you an unexpected hint of saltiness which compliments the sweetness so much.
OTHER COOKIE RECIPES
- My Big, Fat, Chewy Chocolate Chip Cookie
- Soft Chocolate Chip Cookies
- S’mores Cookies
- Oatmeal Raisin Cookie
- Chewy Coconut Lime Cookies
- Monster Cookies
- No-Bake Cookies
Browned Butter Chocolate Chip Cookies
These Salty Browned Butter Chocolate Chip Cookies are your classic chocolate chip cookie with a nutty browned butter flavor and little specs of sea salt throughout.
Ingredients
- 1 cup (2 sticks) butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, whisked
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- flaked sea salt, for sprinkling
Instructions
-
In a medium saucepan, melt the butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes.
-
While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
-
In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
-
Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips.
-
Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. I always add extra chocolate chips on top for that bakery look. Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).
-
Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.
-
Store airtight at room temperature for up to 3 days.
Recipe Notes
Source: From the Cookies & Cups Cookbook with permission from Shelly the author.
These are great! I have made a ton of different recipes and the brown butter and the addition of greek yogurt is amazing.
Awesome. Thank you Frankie!
I made these cookies exactly to the directions. The flavor was fantastic, but the dough was moist but wouldn’t stick together and looked like sand rather than cookie dough. Just to clarify in the directions should brown butter chilled from a temperature stand point or should it be solid again to cream with sugar?
I tried adding a little water to it to make a more gooey dough but I am not sure if it worked. We enjoyed taste testing the dough. Not sure what I did wrong would love to know the way to fix it.
I’m so sorry! That doesn’t sound right. It should be just room temperature. Doesn’t have to be chilled.
I’ve made so many good chocolate chip cookies, but these are FANTASTIC! It is now my official go-to cookie, I keep a batch in the freezer for whenever I get a craving. Thank you for such a good recipe!
You are welcome! The dough is amazing!
my real question is how do we turn these cookies into fluffy waffles? could i just take the dough right to the iron? or would i need to alter it to make it right
Hmm. I don’t know. I would take the dough right to the iron if it were me.
This cookies were amazing! Followed the advice to whisk the browned butter in one of the comments but that waste only change I made. So good and the brown butter is definitely worth the little extra time it takes.
These are out of control good!
The only change I made was I used a wire whisk to continually stir the butter. The first time some of the butter was burnt with the swirl method and had better success with the whisk on the second go.
Thank you! I agree!
These cookies are amazing!! My favorite flavor is browned butter. I used milk chocolate chips and heath toffee bits. Soooooo good!
So glad you liked them.
I do that too! They go from amazing to irresistible.
I made these for a bbq a few months ago and people went nuts. They said they’ve never had such a good chocolate chip cookie!
I was asked recently to bring cookies to a dinner, and I thought I would try Bon Apetit’s version. Two big thumbs down! They were flat and oily.
I should have known not to fix something that isn’t broken. Next time I will go straight back to your recipe.
Awesome to hear that!
Best chocolate chip cookie that I’ve ever baked!
Awesome thanks!
Is there a trick to no gooey melty chocolate on the bottoms of cookies? – delicious – but sooo messy to package, give away.
Um I’ve never had that problem?
You can make them into bars by baking the dough in a Pyrex baking dish and pressing the chocolate chips on top of the batter rather than mixing them in. You’ll have to adjust the baking time, but you won’t have messy chocolate on the bottom!
Thank you so much for posting and sharing. It was definitely a cakier like cookie than I expected but still delicious nonetheless. The brown butter definitely brought these cookies to the next level. Now I need to buy this book.
Thanks!
Would this recipe work in the Wilton giant cookie pan to make a cookie cake? I understand that I may need to use less than the full recipe, but just wondering if the texture would work for a pan cookie.
I haven’t tried it so I can’t be sure.
favorite cookies! i recommend adding the tiniest dash of nutmeg. really brings out the butter
Thanks for the tip!
Made these last night for my wife’s office. Third batch was perfect, and we both agreed that they are incredible. A couple notes from my perspective:
1) My first batch was ruined because I did the steps exactly as written and did not flatten my cookies after scooping them (maybe my scoop is different). Once I pressed the cookies on the parchment paper and shaped them to my liking, everything was great. But…
2) This is just personal preference, but I may drop baking soda down to 3/4 tsp and flour down to 2 cups and/or increase butter to 1.5 cups next time so that the dough is less stiff. Any tips on what might be best for thinning these out just a touch would be very welcome! I’m no pro at baking.
Final Analysis: Scrumdiddilyumptious
I thought I had a decent chocolate chip cookie recipe but the brown butter! This recipe! My cookies did not last long in this house!
These are dangerous!
This was the best cookie I ever made! I will only use this recipe for chocolate chip cookies from now on!
I love hearing that!
great recipe! i modified it slightly by using dark brown sugar instead of light brown, adding in about a teaspoon of espresso powder, and using chopped chocolate chunks rather than chocolate chips.
i found that the amount of flour is sometimes too much, so i find it helpful to add in the flour a half cup at a time to the wet mixture to make sure that the cookies aren’t too stiff (the first time i made them, i used the entirety of the flour mixture and the cookies didn’t spread!). the sea salt on top is really what makes these cookies beyond incredible, so do NOT skip out on that step!
browning the butter is an amazing step that should be added to every cookie recipe out there!!! don’t be afraid to burn it a little bit, it all is just adding in that amazing, complex flavor!
by far the best cookie recipe out there, this one is a staple in my recipe book now!!
Glad you liked it!
Awesome recipe…I honestly think these are the best cookies I’ve ever made. I will say tho-too many chocolate chips. I got to 1.5 cups, stopped, and it was still a bit too much. Just heads up
Oh my gosh. Glad you liked them.
These are amazing!!! I made them last week and again today, just so good and the salt, yum!
Thanks for the great recipe!
Yes, I love the salty sweet combo.
Followed the recipe almost exactly, the only difference being that I didn’t have coarse sea salt on hand, so I crushed some flaked sea salt and worked it into the recipe. Turned out great! Pleasantly chewy with a bit of crispiness at 10 minutes in the oven.
So glad you liked it!
These were absolutely dreadful. Very dry and didn’t flatten due to the lack of butter in this recipe. Never again.
You just have messed up because I just made them exactly as written and they were delicious
There are 2 sticks of butter in the recipe to 2.5 cups of flour? Not lack of butter, lacks of skills perhaps. I have messed up so many recipes as well so don’t give up
Sea salt AND browned butter? Can’t wait to try them. I’ve also got some flaked sea salt just lying around that I need some good uses for. It’s probably my favorite salt. Also, the cookbook looks interesting. May have to look into that!
I followed the recipe with the exception of using just 1 1// cups of chocolate chips. I pulled them out when they looked undercooked but they cooled and firmed to a chewy consistency. They came out perfect! I’ll be using this recipe as my go to recipe from now on. So easy and so delicious.
So glad you liked it!
Trying this recipe out tonight. Are you supposed to cream the butter and sugars, or just whisk them together?
What a hit! Quite possibly the best cookies ever, and certainly the best chocolate chip cookies. Made them for the office and was getting thank yous and smiles all day long.
Yayyyy Miriam!
I accidentally browned butter that I was melting for another recipe. I couldn’t bear to toss out that much butter; so I looked online for a browned butter cookie recipe. This one popped up. These cookies are fabulous! That you so much for helping me turn a mishap into a marvelous moment!
Oh what a marvelous moment! Wish I had some!!
Made a batch and shared with neighbors and co-workers. Guess I will be making again. Fantastic feedback.
I’m sure they were fantastic!
These cookies are “the bomb”. Love brown butter chocolate chip cookies. Browning the butter makes all the difference. Followed directions and given, this is a keeper.
They are one of my favorites too!
I’ve made this recipe twice now and these cookies are phenomenal. Once I brought them
to work and more recently I made them
For Christmas- both my colleagues and family raved about them and they were gone so fast! Reliably good recipe, highly recommend!
So glad you liked them too!
Can this dough be made a day ahead of time, refrigerated then baked maybe 24 hours later?
YEs!!
It’s probably the temperature of your butter. Or you didn’t use enough flour?