Not your average chocolate chip cookies, these show-stoppers are flavored with brown butter and a sprinkling of sea salt.
These are my most favorite cookies OF ALL TIME. I mean, who can resist a really good chocolate chip cookie?
And these are really, really good. I’ve been baking these cookies since the early days on my blog 10 years ago and the recipe is the first one I ever learned by heart. These brown butter chocolate chip cookies have everything you could want in a cookie— crisp outer edges, gooey middles, puddles of chocolate, and great butterscotch-y flavor.
The cookies are both ordinary and extraordinary all at the same time. It’s just a standard chocolate chip cookie recipe, but made with brown butter. It makes all the difference. I also love to make them larger than most of the cookies I bake (this is the scoop I use), ensuring you get the perfect ratio of crisp and soft.
A sprinkle of coarse or flaky sea salt is the final finishing touch, and the sweet and salty combo makes these cookies 100% irresistible.
I have to be careful when I bake these cookies. I’m only allowed to make them when I have others to share with, otherwise, I eat them all. No joke. Bake a batch today (like, ASAP) and get ready for them to disappear quick!
baking tip:How to brown butter
1. Place a heavy-bottomed saucepan over medium low heat.
2. Add cubed butter to the pan and let it melt (cubing the butter first allows it to melt more evenly).
3. Once the butter is melted, it will start to foam. Stir frequently with a rubber spatula, scraping the bottom of the pan.
4. Continue to cook butter until you see brown specs in the butter and it has a nutty aroma.
5. Remove from heat immediately. Do not let it burn.
6. Use the browned butter right away or put in the fridge for later use.
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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?
This recipe was originally published January 2013.