Browned Butter Chocolate Chip Cookies

February 16, 2013

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Browned Butter Chocolate Chip Cookies – a delicious upgrade on the classic. The nutty browned butter adds some depth and the sea salt gives them a fancy flavor and a nice balance to the sweetness. It’s a cookie people of all ages will love!

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.

salted browned butter chocolate chip cookies

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!

Browned Butter Chocolate Chip Cookies

A delicious upgrade on the classic. The nutty browned butter adds some depth and the sea salt gives them a fancy flavor and a nice balance to the sweetness. It's a cookie people of all ages will love!
Servings: 28
Prep20 minutes
Cook30 minutes
Cooling30 minutes
Ready in: 1 hour 20 minutes

Ingredients

  • 1 cup butter , diced into pieces (I used salted, if using unsalted increase salt to 3/4 tsp)
  • 2 1/3 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 (optional)

Instructions

  • Brown butter in a medium saucepan (careful not to burn). 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.
Nutrition Facts
Browned Butter Chocolate Chip Cookies
Amount Per Serving
Calories 218 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g44%
Cholesterol 30mg10%
Sodium 139mg6%
Potassium 82mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 231IU5%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.

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39 Comments

  • Marcy

    Brown butter is my new favorite thing so I was dying to try these. I used the new caramel filled chocolate chips in place of the mix of chips and didn’t add the extra salt on top. They were the best chocolate chip cookies I have ever had. Period. My parents agreed and we have a new family favorite. Thank you for a great recipe!!

  • Amy

    Have you tried making these as bars? Any suggestions on modifications if I were to do that?

    Thank you!

    • Jaclyn

      Jaclyn Bell

      I might try cutting back on the flour 1/4 cup so they stay moist, then the baking time will need to be increased. I’m not sure what would be the best size pan though?

  • 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!

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  • 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 :-(

    • Jaclyn

      Jaclyn Bell

      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!!

      • 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!

        • Jaclyn

          Jaclyn Bell

          I’m so glad they turned out for you Wendy! Thanks for returning to leave another comment :)!

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