Salted Brown Butter Chocolate Chip Cookies raise the bar on the classic. Nutty brown butter, two kinds of chocolate, and flaky sea salt add depth of flavor and elevate these cookies to a mouthwatering level.
Chocolate chip cookies are a classic favorite - and for good reason. They taste like a warm hug. And just when we think nothing could be better, along comes brown butter... and it's a game-changer! Brown butter imparts a deep, nuttiness which adds the most incredible flavor to these cookies.
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 - 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. If you've never tried salt on your chocolate chip cookies, you will be amazed!
Tips for browning butter
Brown butter is butter that is melted and then slowly 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! When the butter starts to brown, a nutty aroma will start to fill your kitchen. This process will take approx. 5-8 minutes.
- Remove from the heat once the butter reaches a golden amber color.
- Cool the butter to room temperature before making the cookie dough.
These brown butter chocolate chip cookies use traditional ingredients found in most chocolate chip cookies. Most, if not all of these items are likely in your pantry or fridge. I like using a combination of chocolate chips, but any variety can be used - dark, semi-sweet, or milk chocolate.
Tips for making
- When adding the brown butter to the mixing bowl, make sure to scrape out all of those brown bits from the pan. Those brown bits are FLAVOR!
- Use two kinds of chocolate in these cookies for a layered flavor. I prefer dark and semi-sweet chips, but I sometimes substitute milk chocolate for the semi-sweet. You can also use a combination of all three.
- Use a cookie scoop to evenly portion the dough so the cookies will bake evenly. I used a 3 tbsp cookie scoop which yields 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.
- Before baking, press some extra chocolate chips into the top. This shows off what's inside but also makes for a pretty cookie.
- After baking, sprinkle the top of the cookies with flaky sea salt. The salt pairs so well with chocolate and provides a salty texture with every bite. If you don't have flaky sea salt, you can use kosher salt.
Chilling cookie dough is an important step, so don't skimp on the chilling time specified in a recipe. Chilling the dough chills the butter which prevents the cookies from over-spreading during baking. If the butter is too warm, the cookies will spread too much. Chilling the dough also allows for the ingredients to meld and the flavors to enhance.
Absolutely! Portion the dough using a cookie scoop and place on a parchment-lined baking sheet. Put the pan in the freezer to flash-freeze the dough until firm. Then, transfer the dough balls to a freezer-safe bag and store for up to 3 months.
To bake frozen dough - Place the dough balls on a parchment-lined baking sheet and bake according to the recipe's directions, allowing an extra 1-2 minutes of baking time.
Yes, baked cookies can also be frozen. Allow the cookies to cool completely. Place on a parchment-lined sheet pan in a single layer and freeze until firm. Transfer to a freezer-safe bag or container and store in the freezer for up to 1 month. To eat, let the cookies thaw at room temperature or warm briefly in the microwave.
How to store
Once baked, allow the cookies to cool completely. Transfer to an airtight container and store at room temperature for 3-4 days.
TIP: To keep the cookies chewy, store a slice of bread in the container with the cookies. The moisture in the bread keeps the cookies soft. The bread will dry out and can be discarded. During my childhood, my mom frequently stored soft, chewy cookies in this manner.
The next time you have a cookie craving, try these salted brown butter chocolate chip cookies. It only takes a few extra minutes to brown the butter and the effort is well worth it - and your kitchen will smell amazing! If you try these cookies, please leave a comment and rating below.
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- Triple Chocolate Chip Cookies
- Mocha Chocolate Chip Cookies
- Milk Chocolate Peanut Butter Double Chip Cookies
- Double Reese’s Peanut Butter Cookies
Salted Brown Butter Chocolate Chip Cookies
- 1 cup butter (2 sticks)
- ½ cup granulated sugar
- 1 ½ 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
- 2 cups dark chocolate chips plus extra for topping
- ½ cup semi-sweet chocolate chips (or milk chocolate chips) plus extra for topping
- flaky 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, approx. 5-8 minutes. 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, 6 cookies per baking sheet. Chill for 15-20 minutes. (Note 1)
- 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.
- To save room in the refrigerator, portion all of the dough out onto one baking sheet. Chill. To bake, transfer 6 balls of dough to a separate baking sheet. Repeat with remaining batches.
Author's note: This recipe was originally published in July 2019 and has been updated.