Salted Brown Butter Chocolate Chip Cookies

Salted Brown Butter Chocolate Chip Cookies are THE BEST chocolate chip cookies ever! I’m sharing all my tips on how to make the prettiest bakery-style cookies that require NO MIXER and NO CHILL TIME. This is my go-to chocolate chip cookie recipe…it’s absolutely the best.

Brown Butter Chocolate Chip Cookies on a wire cooling rack

These Brown Butter Chocolate Chip Cookies Are My Most Made Cookies Of All Time!

So today’s recipe, my Brown Butter Chocolate Chip Cookies is by far my most MADE (and most requested) cookie recipe: a) because it’s seriously delicious , and b) you don’t need a mixer and c) there is no chill time necessary. Plus, this recipe has browned butter, and it does, indeed, make a HUGE difference. Honestly I haven’t met a person yet who doesn’t absolutely love these cookies. They are THAT cookie.

But I have a pretty extensive catalog of chocolate chip cookie recipes here on my site. I even have one titled My Favorite Chocolate Chip Cookies. Which is mostly true. Let me explain…

That recipe IS actually my favorite in terms of a traditional chocolate chip cookie. It’s thick, flavorful, made with mini chips (my fave), and overall a classic. BUT the reason I don’t make them as much as I make THIS recipe, is the chill time. Sometimes you just want cookies now (read: most of the time). And also I mentioned these have browned butter, right?

chocolate chip cookie on a wire rack broken in half

NOTE: This recipe is actually the cover recipe from my book, and by far one of the most popular recipes from the book…So I decided I needed to share the recipe here on my site as well for everyone who doesn’t own The Cookies and Cups Cookbook!

browned butter in a pot

Why Brown the Butter?

Browning butter is a simple way to add a real depth of flavor without much effort at all. The fat solids in the butter become a deep amber color and intensify the richness and nuttiness of the butter.

You want it to cool enough that your chocolate chips don’t melt, but you don’t want it to become a solid again, since you won’t be using a mixer. If your butter cools too much and it does firm up, no problem just reheat it a little bit! Or, if it cools completely and instead of reheating it you can simply make this recipe in the mixer using the paddle attachment. You have flexibility.

How Do You Brown Butter?

Browning butter is so easy! All you do is:

  1. Melt your butter over medium-low heat.
  2. Bring the butter to a boil and swirl the pan continuously (or stir continuously) until the butter foams up and becomes a deep amber color.
  3. It will take a few minutes to start to brown, but once the butter begins to brown it will happen quick so don’t walk away!
  4. Once the color is a deep amber, remove it immediately from the heat and allow it to cool.
Chocolate chip cookie from above on a cooling rack with flaked sea salt

Brown Butter Chocolate Chip Cookie Ingredients:

  • salted butter
  • light brown sugar
  • granulated sugar
  • eggs
  • vanilla extract
  • baking soda
  • coarse sea salt
  • all purpose flour
  • chocolate chips

What Kind Of Chocolate Do You Use In Chocolate Chip Cookies?

I like to use semi-sweet chocolate in my chocolate chip cookies! Milk chocolate can make things pretty sweet, but you can always use a combo or milk and dark (semi-sweet).

My most favorite brand of chocolate to use in my cookies is Callebaut. I order it in bulk on amazon. I buy the chocolate disks (callets), which a re a little more flat than a chip, but basically the same…and they melt like a dream. Seriously, if you haven’t tried it do yourself a favor and give it a shot. If I’m out of Callebaut, I’ll use Guittard or Ghirardelli.

Why Salted Butter and Coarse Sea Salt?

Well…these are Salted Brown Butter Chocolate Chip Cookies…it’s literally the name of the recipe lol! BUT if you just aren’t into salt in your cookies no problem at all! You can use unsalted butter and leave out the coarse sea salt. If you use unsalted butter you will want to add back a little more salt though, 1/2 teaspoon is what I would recommend for anyone with a salt sensitivity.

But using salted butter and coarse sea salt really creates the magic of these cookies in my opinion.

Once, about 16 years ago, my mom was making cookies in my kitchen and couldn’t find the salt so used my coarse sea salt instead and I couldn’t believe how delicious it was! The little bits of salt throughout the cookie was an incredible combination with the sweet chocolate. Ever since then, this is how we’ve been making cookies…way before the sea salt trend started!

chocolate chip cookie dough with a wooden spoon

How To Make Brown Butter Chocolate Chip Cookies:

The steps are extra easy for these cookies…no mixer or chill time required! Here is a quick rundown of the steps, but for the full recipe scroll down to the recipe card!

  1. Brown your butter and let it cool for about 20 minutes.
  2. Mix in both the brown and granulated sugar.
  3. Stir in the eggs, vanilla, salt, baking soda, and flour. Then finally mix in the chocolate chips.
  4. Scoop out the dough and place it on a baking sheet 2- inches apart.
  5. Bake for 10 – 12 minutes at 350°F.
  6. When they are golden brown at the edges and just set in the center pull them out of the oven and if you want, sprinkle with a little extra sea salt!
collage on making crackly tops on chocolate chip cookies

How Do You Make Your Cookies So Pretty?

There are few things more satisfying than making a pretty cookie…and luckily it’s pretty simple! Here are my tips!

Use A Cookie Scoop…

This is a super easy cookie making tip. This ensures that all your cookies are the exact same size, which means they will all bake evenly! Plus, using a cookie scoop is just an easier way to portion out dough.

The Crackly Tops…

Ok, I recently just learned this trick, but it is a GAME CHANGER! It really gives your cookies a bakery-style look! Here are the steps:

  1. Scoop the dough out with your cookie scoop.
  2. Release the dough from the scoop.
  3. Break the dough in half.
  4. Place the sides that were broken upward and push the dough back together, leaving the top ragged.
  5. The dough should still be tall, as it will flatten as it bakes, but the top should have the broken side up, so as it bakes it settles into a textured top! *See the image above for a visual.

Shape Them While They’re Warm!

As the cookies bake occasionally they can lose their perfectly circular shape. It’s an easy fix! Immediately when they come out of the oven take a spatula and form the cookies back into circles while still on the baking sheet.

If you wait too kong they set up and their shape can no longer be manipulated. so make sure to do do this while they are still hot!

Add A Few Extra Chocolate Chips On Top…

I do this every time I bake chocolate chip cookies! As soon as they come out of the oven place a few extra chocolate chips on top of the hot cookies. The chips will melt a little, securing them to the cookie, and give them that pretty, professional look!

chocolate chip cookies baked on a wire rack

Looking For Even More Chocolate Chip Cookie Recipes? Try These:


Salted Brown Butter Chocolate Chip Cookies

  • Author: Shelly
  • Prep Time Prep Time: 30 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 40 minutes
  • Yield Yield: 24 cookies 1x
  • Category Category: Cookies
  • Method Method: Oven
  • Cuisine Cuisine: Dessert


This is my go-to chocolate chip cookie recipe. Not only do you not need to use a mixer, there is no chill time needed getting depth of flavor from the brown butter and sea salt.


  • 1 cup salted butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 2 1/2 cups all purpose flour
  • 2 cups semi-sweet chocolate chips


  1. In a medium saucepan over medium heat melt the butter and bring it to a boil. Once it starts boiling swirl the pan, or stir constantly until the butter passes the foamy phase and becomes a deep amber color.
  2. Remove from heat and allow butter to cool for 20 minutes.
  3. While the butter is cooling preheat the oven to 350°F.
  4. Line a baking sheet with parchment paper and set aside.
  5. Add the light brown sugar, granulated sugar, eggs, vanilla, baking soda, and salt into the cooled butter and stir to combine using a rubber spatula or wooden spoon.
  6. Stir in the flour until the dough comes together and the ingredients are evenly incorporated.
  7. Finally mix in the chocolate chips.
  8. Using a large cookie scoop (3 tablespoon sized), scoop the dough out onto the lined baking sheet, 2 inches apart. *See note in the post for my trick to pretty cookie tops!
  9. Bake the cookies for 10 – 12 minutes until the edges are lightly golden and the centers are just set.
  10. Remove the baking sheet from the oven and allow the cookie to cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. 
  11. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.


Store airtight at room temperature for up to 3 days for best freshness.

Freeze for up to 30 days.

Keywords:: cookies and cups, cookies, chocolate chip cookies, cookie recipe, brown butter, sea salt

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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October 18, 2021 8:17 pm

Just made these cookies and they’re amazing. Best chocolate chip cookies I’ve tasted!

October 9, 2021 9:10 pm

This recipe is AMAZING I get requests for them from my coworkers and then they tell me to never bring them again because they disappear so quickly. This is my absolute favorite chocolate chip cookie recipe now.

October 7, 2021 11:29 am

Can i have the recipe in Metric please? thanks

October 7, 2021 10:13 am

What would happen if I only added one egg?

Christine English
September 26, 2021 10:55 am

My daughter and I made these yesterday and they came out perfect! My husband is very particular about chocolate chip cookies and thought these were excellent. The brown butter really takes the recipe over the top.

September 17, 2021 9:38 pm

These cookies were AMAZING. I didn’t have a cookie scooper so I used 3 tablespoons and the recipe only yielded 17 cookies. Is that normal for anyone else?

September 9, 2021 2:54 pm

LOVE your recipe. I’ve been making cookies for 30+ years and this is the BEST chocolate chip cookie I’ve ever made! Thank you! I want to share the recipe with my family, but they have issues with gluten. Have you ever tried substituting a gluten-free flour with similar results? If so, can you recommend which GF flour? Thank you again!

September 10, 2021 7:28 am
Reply to  Shelly

Thank you very much!

August 22, 2021 4:23 pm

Can u use margarine instead of buttr?

A Jackson
June 24, 2021 5:47 pm

This recipe is perfect as is… follow the instructions! Watch them towards the end so they are perfect and you don’t accidentally scorch them. (Add pecans walnuts etc)

June 18, 2021 12:42 pm

The best recipe ever! Expensive cookie taste! I have made these the third time todayyy but i wonder whyy my batter became oily? I added on more flour to get the right consistency but it was still pretty greasy. Please help!

October 8, 2021 4:31 am
Reply to  Farhana

The melted brown butter causes the greasiness

June 11, 2021 12:47 pm

Thank you so much for this amazing recipe. Out of all the past recipes I’ve tried this has become top of the line. I omitted 3/4 cup of the chips and replaced it with dried cherries. OMG!!! Tastes like chocolate covered cherries wrapped in a warm blanket of heaven.

Sheryl Granade
June 8, 2021 12:27 pm

These are the best chocolate chip cookies I’ve ever had in the brown butter was easy to make

June 7, 2021 4:08 pm

All your cookies look amazing

It would be so awesome if you could also include measurements in grams as well, it will make it so much easier for us Europeans

Janele Quinlan
May 23, 2021 12:25 am

We LOVE this recipe in my house. It’s perfect as is! We keep frozen dough balls in the freezer so we don’t run out. For anyone that needs measurements in grams, see below:
-227 grams brown butter (give or take cuz of the bits)
-220 grams brown sugar
-100.5 grams granulated sugar
– 325 grams AP flour

April 26, 2021 1:51 pm

I’ve had trouble with cookies spreading and becoming brittle in the past. Not today!! These turned out literally PERFECT. Perfect flavor, texture, and look. This will be my go to cookie recipe.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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