Brown Butter Salted Chocolate Chip Cookies

The BEST Brown Butter Salted Chocolate Chip Cookies. Soft and chewy cookies loaded with chocolate chunks and sprinkled with sea salt!


I think these are the best cookies I’ve made yet! They are super soft, buttery, loaded with chocolate chunks AND sprinkled with sea salt. These cookies are amazing!

This recipe is adapted from my Brown Butter Chocolate Chip Skillet Cookie. I made it just like the skillet cookie but portioned it out into cookies and loaded it with chocolate chunks and sea salt.


The cookie turns out firm around the edges and gooey with melted chocolate in the center. The extra step of browning the butter makes these cookies AMAZING!

The melted butter adds extra chewiness and the extra step of browning adds a nice toffee flavor. Using brown sugar in place of some of the granulated sugar also adds tons of flavor to the cookie.


A couple tips for making these cookies:

  • Bake one tray at a time so the cookies all bake evenly.
  • Let the cookie dough rest for 20-30 minutes to help firm up.
  • Don’t over work the dough. Combine the ingredients just until combined.


Brown Butter Salted Chocolate Chip Cookies

4.5 from 2 votes
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 18 cookies
The BEST Brown Butter Salted Chocolate Chip Cookies. Soft and chewy cookies loaded with chocolate chunks and sprinkled with sea salt!


  • 14 tablespoons unsalted butter divided
  • ½ cup white sugar
  • ¾ cup light or dark brown sugar make sure the sugar is soft and not hard
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • cup all purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 cup semi sweet chocolate chips or chocolate chunks
  • sea salt for sprinkling on top


  • Add 10 tablespoons of butter to a small saucepan. Heat over medium high heat and cook until butter is golden brown and bubbly. Takes about 5 minutes.
  • Add the remaining 4 tablespoons of butter to a large bowl. Cut into cubes.
  • Add the melted butter to the cubed butter in the bowl and stir until melted.
  • Stir in both sugars, eggs and vanilla.
  • In a medium bowl combine flour, salt, baking soda and cornstarch.
  • Fold in the dry ingredients to the wet ingredients in two parts until incorporated. Do not over mix.
  • Fold in chocolate chips.
  • I let my cookie dough sit for 20 minutes to firm up a bit.
  • Preheat oven to 375 degrees while you are waiting for your dough to firm up.
  • Divide dough into 18 cookies and place them on a baking sheet lined with a silicon baking mat or parchment paper.
  • Bake for 10 minutes or until golden brown. (They still may look a bit soft in the middle that is fine)
  • Allow the cookies to cool on the baking sheet for 2-3 minutes then transfer to a wire rack to cool completely.
  • Sprinkle with sea salt and serve!
Nutrition Facts
Brown Butter Salted Chocolate Chip Cookies
Amount Per Serving
Calories 246 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 44mg15%
Sodium 104mg5%
Potassium 88mg3%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 305IU6%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Andes Mint Cookies, Baking, Brown Butter Salted Chocolate Chip Cookies, Dessert

Adapted from Cooks Illustrated

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Recipe Rating


  • Kathy Bradford

    These are such an improvement over the standard recipe on the yellow bag. The browned butter flavor really shines through and makes the dough much more than just a covering for chocolate chips. The adjusted proportions of brown to white sugar, the addition of the corn starch, and one less egg white make a subtle but wonderful difference in the texture. You are so right about pulling them out when they still look a bit soft in the middle. The chewy texture with crisp edges is just perfect!

    We wrapped some of the dough in plastic wrap in the shape of a log and stored it in the refrigerator for ten days. It was like having a reserve of gold that could just be pulled out and sliced for nearly instant hot cookies. In the time it took to heat the oven, the cookies were sliced and ready to bake. If it had lasted, the dough could have been frozen, but this was too good to stay around for long. We took them to a party, and people noticed the difference.

    It was nice to have a recipe that didn’t require a mixer or creamed butter and sugar, but the flavor was the best part!

  • nicolthepickle

    These were really good. I’m eating one right now. They’re a good, plain chocolate chip cookie, but a little better.
    I’m curious as to why I don’t just turn all the butter into brown butter?

    Also just a random public service announcement but if you’re a fan of brown butter. Better Homes and Gardens has a brown butter pie/tart that is amazing.

  • Hi!

    It is totally preference. You can brown all of the butter for a more intense flavor or a portion like I did.

    You will have to send me the link for the brown butter tart. I would love to try it!!



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