Not your everyday chocolate chip cookies, these are flavored with brown butter and a sprinkling of sea salt.
This recipe for brown butter chocolate chip cookies has been on my site for a few years and it is easily my most favorite. I bake these all the time. If I need a last minute treat for company, a yummy thank you gift, or if I have a hankering for something sweet, these cookies are the answer. I think it’s the only recipe I have committed to memory.
I baked a batch over the weekend and I thought I’d update the post, complete with new and improved pictures and weight measurements for the ingredients.
These cookies are ordinary and extraordinary all at the same time. Just my standard chocolate chip cookie recipe, but made with brown butter. It makes all the difference.
I have made one adjustment since this recipe was originally posted, however. I now sprinkle the cookie dough with coarse salt before putting them in the oven. It’s completely optional, but if you’re as big a fan of a sweet and salty combo as I am, you gotta give it a try.
baking tip:How to bake perfect cookies every time
Pull cookies from the oven when the edges are golden brown and the tops are just starting to turn golden. Once out of the oven, leave the cookies on the sheet pan for a few minutes, where they’ll do a little more baking and setting up. After 5 minutes, transfer the cookies to a wire rack to cool completely and you’ll have perfectly crisp cookies with a chewy center.
Brown Butter Chocolate Chip Cookies
- 1 cup (236 grams) unsalted butter
- 1/2 cup (100 grams) sugar
- 1 cup (215 grams) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cup (300 grams) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (1 lb, 450 grams) semi-sweet chocolate chips
- Coarse salt, for sprinkling (optional)
- In a medium saucepan over low heat, melt the butter. Once melted, continue to cook until it turns golden brown. Swirl the pan occasionally if needed so that it browns evenly. Watch it fairly closely, as it can go from brown to burned quickly. When the color has turned golden, small flecks speckle the butter, and it has a nutty aroma, remove from heat and poor into a shallow dish. Chill in the fridge until it becomes solid. You want it to be soft, but not melted. If it cool too hard, let it come back to room temperature before using.
- Preheat oven to 375 degrees and line a sheet pan with parchment paper.
- Beat the brown butter, sugar, and brown sugar on medium high speed with an electric mixer until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla extract.
- In a separate bowl, combine the flour, baking soda, and salt. Add to the wet ingredients and mix until just combined. Add the chocolate chips and mix until incorporated.
- Spoon by the tablespoon onto the prepared baking sheet, leaving 2 inches in between each cookie. Sprinkle with coarse salt, if desired. Bake until golden brown, 10-12 minutes. Let cool for 5 minutes on the pan before removing to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.
Have you tried this recipe?