Brown Butter Chocolate Chip Cookies
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
- Add cubed butter to saucepan over medium low heat (cubing the butter first allows it to melt more evenly).
- Butter will melt and start to foam. Stir frequently with a rubber spatula, scraping the bottom of the pan.
- Continue to cook butter until you see brown specs in the butter and it has a nutty aroma.
- Remove from heat immediately and pour it into a heatproof container. If left in the pan it will continue to cook and burn.
- Use the melted browned butter right away or put in the fridge for later use.
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Brown Butter Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter (236 grams)
- ½ cup granulated sugar (100 grams)
- 1 cup packed light or dark brown sugar (215 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cup all purpose flour (300 grams)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips (1 lb, 450 grams)
- Coarse salt , for sprinkling (optional)
Instructions
- 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.
This recipe was originally published January 2013.
I just made these and they came out great! I have had a hard time finding a chocolate chip recipe that didn’t leave the cookies coming out flat and these had the perfect shape and were delicious!
Hi Stephanie, so glad you enjoyed the cookies! Thanks for the comment!
Made these today and they came out perfectly–chewey centers, crispy edges, with a nice salty kick on top. I froze the dough balls to have warm cookies whenever we need a chocolate chip fix. Thank you for another great recipe.
So glad you liked them! And freezing some for later is a great idea, I do the same thing!
these look amazing! Posting this on my facebook page!
You made these cookies sound so good that I immediately started making them! They look so amazing! One thing though, I am using the metric measurements since I live in Europe and I didn’t check the amounts twice and used exactly the 115 grams for 1 cup. It looked suspicious to me that it’s too less then I realized that 1 cup butter is 226 grams. I thought, I’d let you know 🙂 Also, I love your pictures!
Ack! Math gone horribly wrong. Thanks for letting me know, I will fix that right away!
I adore this recipe. I stumbled upon it last year and since then it has become my favorite cookie recipe! We freeze the dough and eat cookies every night some weeks. They are wonderful! I’m going to have to try the salt!
wow this look fab.
I am so tempted to make these today. They look like the perfect chocolate chip cookies.
These cookies look just beautiful!
Yuuuuuuuuuum! I can’t wait to try this!
Sea salt on cookies is totally addicting, and brown butter makes everything better! These cookies sound so good, I may have to veer from my usual CCC recipe to try these out!
I have started adding sea salt to the top of my chocolate chip cookies too. It’s such a delicious twist. Beautiful pictures!
These are gorgeous! They look perfectly crispy on the outside and chewy on the inside. What I wouldn’t give for one right now!
Thank you so much for including the metric measurements!! This weekend will be cookie time!! 😉
These honestly look perfect!
These look and sound so delicious!