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
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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.
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While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
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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.
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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).
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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.
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Store airtight at room temperature for up to 3 days.
Recipe Notes
Source: From the Cookies & Cups Cookbook with permission from Shelly the author.
This is the BEST chocolate chip cookie I have ever had in my life.. Oh my gosh. I just told my family to leave me alone so I could really focus on eating my cookie by myself. The brown butter imparts a caramel flavor that is SO GOOD.
Note: while making these cookies my daughter burnt her hand when she dropped a ceramic bowl of hot browned butter. It splashed on her computer screen which will need to be replaced. Since her hand is fine, I’m happy to report that the deliciousness of these cookies will make paying for the new screen a little less painful.
Oh man. I’m so sorry to hear that your daughter got hurt.
I added a generous Tablespoon of plain yoghurt with the teaspoon of soda. Before placing the dollop of dough onto the cookie sheet, I broke it in half and placed them mushed together so tue tops have more texture. Great recipe! Thank you. The browned butter is more distinctive in this recipe.
Great tip!
I almost made this with half the butter called for. Some butter comes in 1/4 cup sticks, not 1/2.
Also very important to flatten the cookie. I made them round just like the recipe called for, and they turned out more like a fluffy cookie than the photo. Next round I smushed and they turned out better, but still way more fluffy than I expected. Not really sure what happened since I followed the recipe exactly…
Do yourself a favor and make these ASAP!
I cooked the first batch at 350 and the second batch at 375 degrees. The second batch was the winner especially if you love crispy cookies.
Made another batch but substituted 1/2 of chocolate chips for heath toffee bits. These were superb!
Thanks for this recipe!
So glad you liked them.
The best chocolate chip cookies ever!
Thank you!
A great cookie!! One of my favorite recipes! But, the only issue was the bake time:( I ended up baking them for 11 minutes at 350 degrees. And that seemed to work well. They weren’t hard and they weren’t undercooked. We tried baking them at 8,9, and 10 minutes and they were still undercooked. I’m not sure if that happened to anyone else. I hope this helps! And thanks for the amazing recipe !!!:)
Ovens can vary by 50 degrees so it’s always good to go by how they look and the doneness in your oven.
These were easy to make and so delicious! The saltiness of the brown butter and the sea salt on top combined with the sweetness of the chocolate chips is to die for. My new go-to chocolate chip cookie recipe!
I love this one too!
My husband loved these! My first time browning butter and I won’t go back to the original! I halved the recipe exactly and it was perfect. I added roasted pecans as well like some others suggested.
One of my favorites too!
these were DELICIOUS. I do have to say, it always takes me longer to make brown butter than people claim (more like 10 min than 5), but even if I messed it up, that cookies came out delicious! I like salty and thought they were salty enough without the finishing sprinkle on top. I also might add nuts next time. But this recipe is a keeper for sure.
Glad you liked them!
Cookies were delish!! I went with a combo of pecans, chocolate chips, and chocolate caramel clusters (new tollhouse item, check it out) and added a touch of cinnamon and they are the perfect Fall cookie!! Very easy to make, too. Thanks!
Thank you!
These are wonderful!!!
We like nuts so I added 2 cups walnut halves.
But the recipe as is, is fantastic!!!
(Like the idea from another reviewer of adding caramel clusters)
No matter what, make this recipe!!!!
These were so good I couldn’t stop eating them!! Recipe is definitely one of my top favorite desserts now 😍
Woo-hoo!
These are perfect. There is nothing that should change about them – the brown butter adds additional depth and the salt measurements are perfect. My new go to!
Thank you!
AMAZING. Thank you for sharing this!! These will most definitely be on heavy rotation in my household 🙂
Thank yoU!
One of the best chocolate chip cookies I’ve ever made. Perfection!!
You’re welcome!
These cookies are so wonderful! The sea salt and brown butter kick these up to a whole other level of deliciousness.
Thank you!
I made these last week and they are, without a doubt, THE best chocolate chip cookies I have ever made. The dough was so good, I wasn’t sure we would actually get to try it as a baked cookie! Could the dough be spread in a pan and made into bars? Or would it need to be altered?
Aww so happy to hear that.
Could I use baking powder in place of baking soda?
Nope. They have different purposes.
These are hands down the best chocolate chip recipe ever. Family, neighbors, friends… everyone begs me to make these time and time again. I follow the recipe except I half the chocolate chips and add pecans in place of the 2nd cup of chocolate chips. Do yourself a favor a make these! Also, I live at altitude and these turn out perfect without any substitutions for the elevation.
Thank you SaraH!
I’m another Sarah and just did the same (without seeing this first)! So freaking delicious! I also accidentally used salted butter so I did not add salt at the end. Maybe a little too salty for some, but perfect for me!
I use half chocolate chips and half heath chips. These cookies don’t last an entire day in my house. Best recipe I have ever tried.
Wow. Sounds amazing.
I’ve made these cookies twice in the past month. So incredibly delicious.
Thank you!
Amazing recipe!! I have a question, if I freeze the dough, how much cooking time should I add when baking? Also, how do you store your cookies? Mine are perfect day 1, but days 2 and 3, they get too soft in my cookie jar. Thank you!
Two soft? Are you in a humid environment? You can always store in the fridge to prevent that. I would add just a few minutes to the bake time.
Amazing cookies!! I subbed all purpose flour for gluten free flour and my family dubbed them the best gluten free cookies they’ve ever had.
Good to know they can be made gluten-free.
I will be making a gluten free batch this afternoon.
Best chocolate chip cookies I have ever made! Thank you for sharing!
Thank you!
These were divine!!! And came out to exactly 30! Thank you so much!
You’re welcome!
How many cookies does this make?
30 cookies.
i typically don’t post reviews for recipes i make, but oh my word. i made a half batch but followed to recipe exactly, except i used half chocolate chips and half dark chocolate chunks. these are the best cookies i have ever made. seriously to die for.
I agree! These are definitely worth every calorie.
This is my go to recipe if I want chocolate chip cookies. So good always work out. I use an ice pack to cool my butter cause I’m impatient. But it always works out and taste so good
Glad you liked it!
Thought I browned the butter too much because of the brown butter on the bottom of the pan smells burnt but they came out yummy!
Browned butter is magical!
Great recipe. Would recommend baking at 375F rather than 350F as 375 is the caramelization point of butter and sugar which will give your more of a rich, chewy cookie and really bring out that brown butter flavor
Thanks for the tips!
how do you get the cookies to get crinkled and wrinkled like that? mine tasted great but they just looked like flat discs.
Chilling the dough helps get those wrinkles although this recipe doesn’t require it. Use parchment paper too!