Brown Butter Salted Chocolate Chip Cookies

Most people know about the old realtor trick of baking cookies before an open house to give a home a warm and inviting appeal. Why go through all the steps of baking cookies if you can do just one thing: make brown butter. The aroma of brown butter brings itself to a whole other level to its regular churned counterpart. If you can imagine how caramel bubbling in your kitchen could sweeten the air of any home, imagine if I could make this the basis of my perfume line.



I am addicted to the grey salt caramels so if brown butter has the scent of caramel, how could I resist chocolate chip cookies with salt flakes?

First and foremost, if you’re going to bake, please understand that not all butter = butter. The quality of true butter will tremendously improve any baked goods. This is not your Nestle Tollhouse cookies we’re talking here. Therefore, invest in Land O’Lakes unsalted butter for your baking pleasure. Now for the chocolate connoisseurs, there are so many baking chocolate choices out there.  After baking with various brands, I have found that you get the most bang for your buck with the Guittard variety in chocolate chip cookies. The next best is Ghiradelli.  Now, the other thing about these cookies is that they have the most unbelievable soft yet chewy texture from the high gluten content in bread flour.  I usually have 00 (double zero) flour on hand for this and my goodness, does it make a huge difference. It’s like the contrast of a Lender’s bagel to a true New York bagel. And the last thing about the ingredients requested for this recipe is the salt. Please invest in good finishing salt. Maldon flakes are amazing. But whatever you do, please refrain from table salt. That stuff is not even salt.


I normally use conventional eggs for cookie batter but with brown butter cookies, I can never resist its cookie dough so I have made it a point to use quality eggs. There’s something so royal about blue eggs.


I have never really been a big fan of raw cookie dough, but when you put brownie butter in ’em, I will lick the spatula clean.



  • Unsalted butter, 8 oz/two sticks, sliced
  • 8 oz bread flour
  • 4 oz all purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 2 oz granulated sugar
  • 2 oz turbinado sugar
  • 6 oz light brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 oz whole milk
  • 1 teaspoon vanilla extract
  • 12 oz extra dark chocolate chips
  • High quality salt flakes (maldon)

In a heavy stainless steel pan, slowly cook the butter over low-medium heat. It will slowly bubble into a golden amber color with specks of milk solids at the bottom of the pan. Pour into a bowl and allow to cool quickly in the freezer. In a medium bowl, whisk together flour, baking soda and salt.

In the bowl of the mixer, add both sugars and transfer butter from freezer into bowl. Mix well using paddle attachment. Slowly add eggs and vanilla. Then pour the milk. Slowly add dry ingredients into bowl and be sure to scrape down sides. You do not want to over-beat the batter. Add the chocolate chips and give it a few more good turns so that the chips are well-incorporated.

Tear a long sheet of wax/parchment paper on the counter. Scrape the batter into a log onto the paper and roll the paper over the log to cover the dough. Secure the paper so the dough isn’t exposed. Chill in the fridge for 1 hr minimum.

Pre-heat oven to 360 degrees. Remove log from freezer and unwrap so that you can cut the dough into 3/4 inch slices. Place cookie dough disc onto baking sheet leaving plenty of room in-between cookie discs. Bake for 11 minutes. Immediately salt cookies and allow to rest for two minutes before transferring to cooling rack.

*Update: In order to accurately bake anything, it’s best to invest in a simple oven thermometer. Also, you will want to bake these either on a silpat liner or a heavy-duty baking sheet. A cookie should never be dark brown/black on the bottom. That is a sign that your baking sheet is too thin.


Nothing beats the taste of a freshly baked cookie with a cold glass of milk. Oh how I miss the days of when I was able to polish off almost the entire batch of cookies in ONE sitting.


Happy eats.

** 3/3/14 Update **

I have learned that you get the best results of cookies when you refrigerate the dough for AT LEAST 16 hours so that the all the flavors can really meld into the batter. The difference is astounding!

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12 thoughts on “Brown Butter Salted Chocolate Chip Cookies

  1. Bonnie says:

    mmmm… are these the cookies you’ve sent me before? Those were amazing.

  2. The same dough but I don’t think I used brown butter or salt flakes- which bring it to a whole new level!! Now you can bake a batch. 🙂

  3. skim says:

    i think i’m going to make these tomorrow…how long should the butter stay in the freezer for? and i don’t have any parchment paper – what’s it do? can i just use saran wrap? i can’t wait!

  4. Ah! Great question- about 15-20 min. It does not need to harden.

  5. Bonnie says:

    These were a huge hit with the in-laws tonight! Thanks so much for making me look like a baker.

  6. momoko says:

    i gave this recipe to a friend, audrey come to seattle and cook/bake for us!!!!! 🙂

  7. Bonnie says:

    I made these to welcome our new neighbor down the street. Still my favorite cookies ever!

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