Brown Butter Salted Chocolate Chip Cookies

Sweets
Written By Keri DiBella

✨ About This Recipe

These brown butter salted chocolate chip cookies are the kind of treat that just makes people happy. The brown butter gives them this deep, warm flavor, and that little sprinkle of salt on top takes them from really good to oh my goodness, what is this magic? They’re simple, cozy, and always the first thing to disappear when I make them.

🧁 Ingredients

  • 1 cup butter, cut into cubes (2 sticks) 

  • 3/4 cup brown sugar, lightly packed

  • 3/4 cup granulated sugar

  • 2 eggs + 1 egg yolk

  • 1/2 Tablespoon vanilla extract

  • 2 1/2 cups flour, spooned & leveled (Use Measure‑for‑Measure gluten‑free flour to make these cookies gluten free)

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1 Tablespoon cornstarch

  • 1 teaspoon salt

  • 1 1/2 cups semi-sweet chocolate chips

  • extra chocolate chips and a sprinkle of flaky salt for topping (optional, but highly recommended)

🍴 Instructions

  1. Brown & Cool the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. When the butter under the foam is a honey color and smells sweet, transfer the browned butter to a mixing bowl to cool for 10-15 minutes, until it’s no longer hot to the touch. Scrape in all the brown bits from the bottom of the pan for best flavor!

  2. Combine Brown Butter & Sugar. Add cool-to-the-touch butter, sugar and brown sugar to your mixing bowl or stand mixer. Mix with the paddle attachment on medium speed 2-3 minutes.

  3. Add Eggs + Egg Yolk One at a Time. Add eggs + egg yolk one at a time, blending well after each addition.

  4. Mix In the Vanilla. Add the vanilla and mix to combine.

  5. Add Dry Ingredients. Add flour, cornstarch, baking soda, baking powder, and salt. Mix for a few seconds, then add the chocolate chips. Mix until just combined.

  6. Scoop & Chill the Dough. Use a large cookie scoop to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, or overnight

  7. Ready to Bake. When you’re ready to bake, remove the dough from the refrigerator while the oven preheats to 350 degrees F. Line baking sheets with parchment paper.

  8. Bake & Cool the Cookies. Roll the cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Press a few extra chocolate chips onto the tops and sides of each dough ball. Bake at 350 degrees for 10-12 minutes, or until the edges are golden-brown and the centers look just underdone. When cookies are first out of the oven, sprinkle the tops with a little flaky salt. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling.

  9. Serve & Store. These cookies are best enjoyed right away, or same day. They can be stored in an airtight container 1-2 days or freeze up to 2 months.

💡 Tips & Variations

  • Leave off the salt if preferred.

  • Drizzle with a simple chocolate ganache + sprinkles

    • Heat equal parts heavy cream and chocolate chips (1:1 ratio). Warm the cream until just simmering, pour over the chocolate chips, and stir until smooth. Drizzle over cooled cookies and add sprinkles.

  • Add your favorite chopped nuts

    🔗 Related Posts

Gluten-Free Brown Butter Chocolate Chip Cookies

Thanks for making something joyful with me today. I hope this recipe adds a little magic to your moments.

Recipe credit: I found these delicious cookies on Pinterest, and they quickly became a family and friend favorite. I followed the original recipe from Emily at Sweets & Thank You (linked above).

Keri DiBella