Salted Brown Butter Chocolate Chip Cookies raise the bar on the classic. Nutty brown butter, two kinds of chocolate, and flaky sea salt elevate these cookies to a mouthwatering level.
Isn’t it amazing how changing up a single ingredient can totally transform a recipe? This is the case with brown butter in cookies. Browning butter imparts a nutty flavor which adds depth to the cookie dough. It’s a total game changer!
I promise you these Salted Brown Butter Chocolate Chip Cookies do not disappoint. But, the brown butter isn’t the only thing making these cookies exceptional. I added two kinds of chocolate – both dark and semi-sweet. And for the finishing touch, a sprinkling of flaky sea salt enhances the flavors and provides a touch of salty texture with every bite.
Tips for browning butter
Brown butter is butter that is first melted and then cooked until it turns a golden amber color.
- Use a small saucepan or skillet with a light-colored interior so you can see the changing color of the butter.
- Melt the butter over medium-low to medium heat.
- Stir frequently as the butter first sizzles then foams.
- The milk solids brown more quickly and will form brown bits on the bottom of the pan. This is flavor!
- Remove from the heat once the butter reaches a golden amber color.
- Cool the butter to room temperature before making the cookie dough.
Salted Brown Butter Chocolate Chip Cookies
The brown butter adds a nutty flavor and richness to the cookie dough. When adding the butter, make sure to scrape out all of those brown bits from the pan. Those brown bits are FLAVOR!
I added two kinds of chocolate to these cookies – both dark and semi-sweet chips. I like the combination of dark and semi-sweet, but milk chocolate or a combination of all three is delicious too. After baking, I like to sprinkle the top of the cookies with flaky sea salt (this is my favorite). The salt pairs so well with chocolate, and it also provides salty texture with every bite.
These cookies were portioned out with a 3-tablespoon cookie scoop (like this one). This yields about 18 large cookies. If using a smaller cookie scoop, the bake time will need to be reduced. Start checking the cookies for doneness after 7-8 minutes.
The next time you crave chocolate chip cookies allow a little extra time to make brown butter. The result is well worth a little bit of patience. If you try these cookies, please leave me a comment below and tag me on Instagram @mycasualpantry so I can see your creation.
Similar recipes you may also enjoy
- Triple Chocolate Chip Cookies
- Mocha Chocolate Chip Cookies
- Milk Chocolate Peanut Butter Double Chip Cookies
- Double Reese’s Peanut Butter Cookies
Brown butter adds a nutty flavor to these chocolate chip cookies.
- 1 cup butter (2 sticks)
- 1/2 cup granulated sugar
- 1 1/2 cups light brown sugar lightly packed
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 10 ounces dark chocolate chips plus extra for topping
- 1/2 cup semi-sweet chocolate chips plus extra for topping
- flake sea salt for topping
Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a Silpat. Set aside.
Add the butter to a skillet set over medium-low heat. Melt the butter and cook until the milk solids caramelize and the butter turns golden brown. Set aside to cool to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and sugars. Mix until well combined. The mixture will be thick like wet sand. Add the eggs and the vanilla and mix until fully incorporated and the mixture has lightened in color.
In a separate bowl, combine the flour, baking soda, baking powder, and salt. Whisk to combine. Add the flour mixture to the butter/sugar mixture, mixing until just combined. Stir in the chocolate chips.
Using a 3-tablespoon cookie scoop, portion the dough onto the baking sheet, about 5 cookies per baking sheet. Top with extra chocolate chips, if desired. Bake 11-12 minutes until golden brown around the edges and just set in the middle. Sprinkle with flaky sea salt. Let cool for 3-5 minutes on the baking sheet before transferring to a cooling rack. Store in an airtight container.