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:

Print

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

Description:

This is my go-to chocolate chip cookie recipe. Nt 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.


Ingredients:

  • 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

Instructions

Brown the Butter: 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. Remove from heat and allow butter to cool for 20 minutes.

Preheat Oven. While the butter is cooling preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Stir in Sugars, Eggs, and Leavening: 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.

Add Flour and Chocolate Chips: Stir in the flour until the dough comes together and the ingredients are evenly incorporated. Finally mix in the chocolate chips.

 

Scoop Cookies: 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!

Bake: Bake the cookies for 10 – 12 minutes until the edges are lightly golden and the centers are just set. 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. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.


Notes:

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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Cayla Millet
February 12, 2021 9:09 pm

Ridiculously delicious!!! Super easy. My new go to!! …. We like fresh baked cookies. Can I store the leftover dough in the fridge and bake daily? Or will that mess up the other batches?

txgirl
February 10, 2021 11:28 pm

I’m always searching for the perfect chocolate chip cookie and I must say these are pretty damn good. I wasn’t able to bake them right away so I put wrapped the dough in plastic, placed in fridge and baked them after dinner with a nice sprinkling of fleur de sel. Simply divine!

Dannie
February 7, 2021 3:55 am

I really liked this recipe, as well as the detailed tips for browning butter and getting the best cookie shape. Great flavour, and a moist and beautiful cookie. The only input I’d like to give is blending the baking soda and salt into the flour before mixing into wet ingredients, so that they can be incorporated more evenly. I’ll be doing that as I use this recipe over and over again!

Laura
February 6, 2021 6:31 pm

What would be the weight in grams for the dry ingredients?

Kathy
February 5, 2021 1:22 pm

If the butter looks a little gritty while is cooling , did I over brown it?

Last edited 18 days ago by Kathy
Christina H
February 4, 2021 12:45 am

I just made these for the first time and they are soo good! I’ve been looking for a go-to chocolate chip cookie recipe and I think this might be the one. I’m curious if you could share the measurements by weight because my cookie dough looked a bit more moist/caramely than yours does in your photos. I’d love to know how many grams of the granulated and brown sugar specifically should go in to this recipe so I can be really precise next time (even though they still turned out delicious)!

Katie
February 5, 2021 7:58 am
Reply to  Christina H

I use 1 cup light brown sugar and 1/2 cup granulated sugar. As far as the butter goes….I actually set an alarm for 20 mins once the butter is done and use that time to ready the ingredients in my mixer and line my cookie sheets. I wait to put the eggs & vanilla extract in when the butter is cool. I also move the pan off the stove because if I’m preheating the oven the top of the stove gets warm and keeps the pan from cooling properly. 🙂

Katie Pearce
February 3, 2021 3:37 pm

Soooo…I’ve now made this recipe oh about…..6 times since I first commented! I’ve used eggs that weren’t as fresh as I’d like, organic all-purpose flour & regular all-purpose flour, dark brown sugar because I ran out of light, Kerrygold butter because I ran out of Land O’Lakes, and each time I got a different result. I figured I’d share my results for other people who may come across a similar situation. First, I ran out of light brown sugar and used dark….the flavor of the browned butter was greatly overwhelmed by the amount of molasses (I’m guessing that was the… Read more »

Laura
February 2, 2021 6:19 pm

My butter will not brown for the life of meeeee!!!!! It just keeps foaming and foaming and foaming! Boiled for over 5 mins and not one hint of brown!

Katie Pearce
February 3, 2021 3:41 pm
Reply to  Laura

I heat my butter straight from the fridge in a saucepan…keep it moving and on medium heat until it melts and begins to rapidly boil. Keep stirring! (Or swirling the pan) I found that right when it stops the boiling and starts to rise and becomes frothy is when the browning is done. I use a wooden spoon to constantly stir and then I know it’s done when I move the spoon around through the froth I can see the swirls of deep amber liquid underneath. I don’t do this on high heat. I start out on medium and when… Read more »

Maude
February 2, 2021 2:26 pm

Hi these look so good! Do you think this recipe would work for making really big ones like 1/2 cup per cookie? Thanks!

Leisa
February 1, 2021 12:41 pm

The oven was already hot after baking pizzas. I saw this recipe and decided to make a batch! They are really good! I would submit a picture but the teens and pre-teens in my house devoured them. Thanks for such a great recipe. The cookies had a great, deep flavor due to the browned butter. Usually when my butter is too warm I end up with flat cookies, but this recipe calls for just the right amount of flour so that the cookies keep their shape. We will be making these again – probably a double batch so there will… Read more »

Nanette
January 31, 2021 4:35 pm

First off, I’m not a baker nor am I one to leave comments. As they say there is always a first for everything… I made these cookies over the weekend and they are just FAB!!!! If I can make them anyone can. Just saying…. I’ve been looking and trying different recipes for chocolate chip cookies and they have been OK. They taste like chocolate chip cookies but never left me with the – I need to make these again.. Until now!!! Melting the butter to an amber is a game changer. I love that I don’t have to make the… Read more »

Sheena
January 31, 2021 2:10 am

Are these crispy or chewy cookies?

Katie Pearce
January 28, 2021 9:02 pm

Holy Christmas these are the BEST cookies EVER! Not even just the best chocolate chip cookies….the best cookies ever! The browned butter is the key…it’s what makes the whole recipe! I’ve never used browned butter before even though I’ve seen it everywhere and WOW….it is a total game changer! Even the smell of it in the pan is heavenly! This will forever be my go-to chocolate chip cookie recipe! I’m chewing as I type this! ;)) btw, I browned my butter in a small saucepan, allowed it to cool, then added the sugars, vanilla, eggs, etc. to my stand mixer… Read more »

Katie Pearce
January 29, 2021 7:42 pm
Reply to  Shelly

Yeah the stirring is def not the fun part! I’ve passed the recipe along to 3 people already! And I’m making it again tonight!

Joan
January 28, 2021 12:55 pm

Can I add walnuts? If so, how much?

Stephanie
January 28, 2021 11:50 am

Can you use a mixer on the stir setting instead of stirring with a spatula or wooden spoon?

Katie Pearce
January 29, 2021 7:43 pm
Reply to  Stephanie

I used my stand mixer! The cookies came out perfectly!!

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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