Salted Browned Butter Chocolate Chip Cookies

02.16.2013

salted browned butter chocolate chip cookies

There aren’t many desserts out there that can compare to a classic chocolate chip cookie. And can’t we count on one hand the number of people in the world who don’t like them – not to single you guys out or anything =). Chocolate chips cookies are simply a timeless cookie that will likely never fade and foodies around the world will all continue to try to make “the best chocolate chip cookie.” I’ve already posted my favorite chocolate chip cookie recipe, but these are in very close comparison. I never thought it would meet its match. They are two similarly soft and chewy textured cookies, each one with a lead flavor of it’s own. The other recipe I’ve posted is highlighted with flavors of cream (thanks to the coffee creamer powder) and this is obviously highlighted with the gourmet flavor of nutty browned butter. When that brown butter combines in this cookie with the browned sugar and sea salt it seemingly mimics flavors of salted caramel, yes indeed one of my very favorite treats.

I did cookie experimenting today with this recipe. I created the base dough and then I added different bonus ingredients (I guess you’d call them). First I stuffed them with homemade caramel – yes delicious but quite messy, second I added pistachios, third I stuffed them with a whole Oreo and last I added dried strawberries. They each had their own goodness but in the end my favorite was the plain and simple, nothing else added browned butter with sea salt chocolate chip cookie. I just didn’t like how the added flavors created a competitor for the browned butter and brown sugar flavor of the cookie. While trying to create something over the top, I realized sometimes over the top is simply sticking to the basics and just trying to perfect it the best we can. Well, here is my idea of a what I’d consider a very close to perfect version of the browned butter chocolate chip cookie. Enjoy!

salted browned butter chocolate chip cookies

Browned Butter Salted Chocolate Chip Cookies

Browned Butter Salted Chocolate Chip Cookies

Ingredients

  • 1 cup butter, diced into pieces (I used salted, if using unsalted increase salt to 3/4 tsp)
  • 2 1/2 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp table salt
  • 1 1/4 cups packed light-brown sugar
  • 1/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2/3 cup milk chocolate chips
  • 2/3 cup semi-sweet chocolate chips
  • 2/3 cup bittersweet chocolate chips
  • coarse or Maldon sea salt, for topping

Directions

  • Brown butter in a medium saucepan (for a tutorial on how to brown butter see link here, be sure to brown it well enough and also not too long. I brown mine just a bit darker than the picture on the link). Remove from heat and pour into a heatproof storage container, cover with lid or plastic wrap and freeze for 30 - 40 minutes, until cool.
  • In a mixing bowl, whisk together flour, cornstarch, baking soda and salt for 20 seconds, set aside. Remove butter from freezer and pour into the bowl of an electric stand mixer, using a rubber spatula to scrape out any excess. Add light-brown sugar, granulated sugar and vanilla to butter. Fit mixer with the paddle attachment and whip on medium-high speed until slightly pale and fluffy, about 4 minutes. Add in eggs one at a time, mixing after each addition until combined. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (if your dough seems too dry you can add a Tbsp of half and half or milk to help it come together a bit). Stir in chocolate chips. Cover bowl tightly with plastic wrap and refrigerate for 2 hours. Preheat oven to 350 degrees during the last 10 minutes of refrigeration.
  • Scoop dough out about 2 1/2 Tbsp at a time and shape into balls (a bit larger than a golf ball). Drop cookie dough balls on Silpat lined baking sheets (fitting 9 per sheet) and bake in preheated oven for 10 - 12 minutes until golden, transfer cookie dough that isn't currently baking to refrigerator to chill until ready to bake. Remove from oven and sprinkle each cookie with a small pinch of sea salt. Allow cookies to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2013/02/browned-butter-salted-chocolate-chip-cookies/

36 comments

  • Yammie @ Yammie’s Noshery: Yum! Nothin better than a browned butter chocolate chip cookie! I also love that you used three different kinds of chips. February 16, 2013 at 3:57pm Reply

  • Kayle (The Cooking Actress): This cookies are gorgeous and look to die for! I adore browned butter + cookies! February 16, 2013 at 4:13pm Reply

  • Averie @ Averie Cooks: “While trying to create something over the top, I realized sometimes over the top is simply sticking to the basics and just trying to perfect it the best we can” – Amen. I have to remind myself of this, all the time, when I want to create something…that it’s okay to stick with the tried and true. Love browned butter and brown sugar cookies! February 16, 2013 at 4:25pm Reply

  • Anu: Look so moist and delicious February 16, 2013 at 7:36pm Reply

  • sao33: Ficaram umas bolachas lindas ,mesmo ao meu gosto.
    Comia já umas quantas.
    bjs February 17, 2013 at 6:46am Reply

  • Chung-Ah | Damn Delicious: I’ll take a dozen please! February 17, 2013 at 8:54am Reply

  • angela @ another bite please: your cookies look perfect! i am loving the combo lately of browned butter and sea salt…that salty goodness on a chocolate sweet treat is the best! February 19, 2013 at 6:54am Reply

    • Jaclyn: Thanks so much Angela! February 21, 2013 at 11:42am Reply

  • Sandi @ My Culinary Escapades: Those look amazing. Browned butter is such a wonderful ingredient. February 21, 2013 at 5:11pm Reply

  • Whitney: I made these on Sunday and they are FANTASTIC! I had to race my husband to get my hands on them or he was going to eat them all up. I love finding new ways to perfect the already perfect chocolate chip cookie. February 21, 2013 at 6:20pm Reply

    • Jaclyn: Whitney – I’m so glad they were enjoyed, that sounds about how it goes with these at my house =). Thanks so much for your comment! February 21, 2013 at 6:49pm Reply

  • Monique @ Ambitious Kitchen: Another classic recipe. :) February 21, 2013 at 9:31pm Reply

    • Jaclyn: Yes a classic but I can’t outdo yours =). Your nutella version of the bb cc are amazing!! The Nutella stuffed version was perfect because it didn’t compete with the chocolate chip flavors and everything it just blended in so deliciously, that recipe you made is seriously genius! No, EPIC might be a better word =). February 21, 2013 at 11:38pm Reply

  • Jenny: I made these today and they were easily the best chocolate chip cookies I’ve ever made. Thanks Jaclyn! February 23, 2013 at 4:26pm Reply

    • Jaclyn: Jenny – that’s so great to hear!! I’m so glad you loved them, thanks so much for your comment! February 23, 2013 at 10:53pm Reply

  • Salted browned butter chocolate chip cookies | heatherhomefaker: [...] half marathon training – I think I ate about 10 of these in two days. The original recipe is here, and my slightly adapted version is [...] March 12, 2013 at 6:47am Reply

  • Debbye: I made these for my boys and nephews today and they all loved them. Although I’m not a fan of the browned butter taste, the cookie itself was perfect (and I’ve tested a lot of recipes!) Crunchy on the outside, soft and chewy on the inside, they looked beautiful, too. I stole the nutella idea from your comments and put it inside of these cookies….delish! I’ve said it before, but I love your blog, I’ve been impressed with every recipe I’ve tried so far….thanks again. March 15, 2013 at 9:14pm Reply

    • Jaclyn: Debbye – I’m so glad to hear you and your family have enjoyed another recipe you’ve found here! Thank you so much for your comment! Have a great week! March 21, 2013 at 10:29am Reply

  • Christine: I have to start off…I’m an experienced baker.

    I made this recipe, following the instructions exactly as written. These cookies are on my “never to repeat” list…they were hard (even when “underbaking” or, of course, over baking), tasteless, ie too sweet and the browned butter didn’t seem to add much…all that work for ??…there was no noticeable taste of browned butter.

    I was so looking forward to the browned butter taste of the cookies, for in baked goods, this adds such a dimension! March 17, 2013 at 8:14am Reply

    • Jaclyn: Christine – sorry you felt that way. I’d recommend next time you brown the butter a bit longer and bake the cookies for a shorter period of time – if you wanted to try again. These are one of my favorite cookies. March 17, 2013 at 10:49am Reply

      • Christine: Oh, don’t worry Jaclyn…I know how to brown butter…do it all the time for recipes. Mine was a dark (not burned!) brown…nice and fragrant. And I did the experimentation of cooking the cookies with less time, too. March 17, 2013 at 6:05pm Reply

  • Jackie: Hi Jaclyn

    You used salt and salted butter in this recipe. April 9, 2013 at 7:55pm Reply

    • Jaclyn: Yes I used salted butter and salt. I almost always use salted butter. I know it’s not recommended because they say you can’t control the salt amount – but I say yeah you can control the salt amount if you just check the ingredients label for the sodium level (and if needed compare it to the sodium level of 1/4 tsp on the salt label). I guess that may seem like a hassle but I just think salted butter gives baked goods more flavor. How they say salted butter isn’t as fresh – I usually use my butter the same week I buy it so I’d say it’s just as fresh. Salted butter has a longer expiration date. Anyway feel free to use which ever you prefer. Hope you enjoy! April 10, 2013 at 7:28am Reply

  • Claudia: Hi there,
    I’m just loving this site!
    Planning to try some recipes ’cause it all seems so good…

    I was thinking…how many cookies does this recipe makes? April 24, 2013 at 3:22pm Reply

    • Jaclyn: Thanks Claudia! So with this recipe I’ve made them so many times since I’ve posted them and every time I mean to count them and forget. I’m thinking it was somewhere just under 2 dozen. I hope you love them if you make them! April 24, 2013 at 6:54pm Reply

  • Tia: Just made this recipe! I thought I’d share that I used margarine instead of butter; and I definitely had my concerns in the burning phase, but everything still worked out rather well! I also only used Semi-sweet chips, and I was pretty satisfied. My cookies never time out right and I didn’t get them as soft as i wanted so the salt didn’t take; but this is my ovens fault… it doesn’t hold a stable temperature so I have to get used to eyeing it.
    A question; would this work without burning the butter? Would you increase the amount of butter in that case?

    Thanks! I plan to make this again! May 25, 2013 at 3:30pm Reply

    • Jaclyn: It probably work without browning butter but you would want to reduce the butter by a few tbsp as you lose a few tbsp during browning. May 26, 2013 at 8:42pm Reply

  • Daddy’s Day Out | October Moon: [...] sweet will always be the classic chocolate chip cookie, so we know that will always be a winner. Browned Butter Salted Chocolate Chip Cookies by Jaclyn (Cooking Classy) have that classic goodness, but with a slight yummy [...] May 28, 2013 at 12:34pm Reply

  • The Chocolate Chip Cookie Quest | Dine with Deja: […] for a change in strategy. How about browned butter? I tried out these Browned Butter Chocolate Chip Cookies from Cooking Classy, although I used unsalted butter and omitted the salty sprinkle. I also used […] September 3, 2013 at 3:25pm Reply

  • Wendy: I made these last night and they dont look like the picture. They taste good but were a bit hard I think thats because I cooked them longer than the 12 min. they just didnt look done at 12 min and they never flatten out, they looked like little golf balls, I wonder what I did wrong :-( September 27, 2013 at 7:34am Reply

    • Jaclyn: How did you measure the flour? If you possibly packed the flour when measuring that could be the problem. Next time if your dough seems dry, I’d recommend adding in a Tbsp of milk or even a Tbsp or two of melted butter. I hope that helps!! October 7, 2013 at 7:35pm Reply

      • Wendy: Success! I wanted to update this because I tried these again to bring to a friends house and they all said it was a really good recipe, they were fighting for the last one! I think I figured out what I did wrong before, and back then I didn’t know how to measure the flour. I’ve since started using the spoon and knife method to do it properly. These are definitely my new favorite chocolate chip cookies! Thank you so much! June 3, 2014 at 11:50am Reply

        • Jaclyn: I’m so glad they turned out for you Wendy! Thanks for returning to leave another comment :)! June 4, 2014 at 9:31am Reply

  • Browned Butter Chocolate Chip Cookies: […] Based on a recipe from Cooking Classy. […] January 14, 2014 at 3:24pm Reply

  • Cookies and Popcorn | My great WordPress blog: […] If you would like to make these cookies here is the recipe. […] April 28, 2014 at 12:31pm Reply

  • Chelsea: So I’m not ashamed to say that this was my first baking recipe ever attempted outside the confinements of a pilsbury container…and these cookies turned out AMAZING. Maybe it’s just because I’m an absolute rule-follower (and yours are so easy to follow), because I’m not a baker by any means, and I cannot stop getting requests for these! Thank you thank you! I’m slowly becoming known for these cookies and your banana bread bars…sharing your site with anyone who tries to give me credit! ;D keep up the amazing tastiness! October 2, 2014 at 5:13pm Reply

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