These Brown Butter Chocolate Chip Cookies with Sea Salt are soft and chewy with delicately crisp edges. Nutty browned butter and brown sugar give them their signature soft centers. While dark and milk chocolate chips add 2 layers of smooth and melty chocolate depth. To finish, the chocolate chip cookies are lightly sprinkled with flaky sea salt, enhancing all of the flavors. These cookies will change your entire chocolate chip cookie game for good.
The recipe for Brown Butter Chocolate Chip Cookies with Sea Salt was originally created for my Dad. He is a simple meat and potatoes man. Meaning, he doesn’t like his food served with any fuss. So, for his birthday I knew I needed to bake him something simple but substantial.
There is nothing more comforting than a warm Chocolate Chip Cookie
There is no cookie more beloved than a basic Chocolate Chip Cookie. Naturally, it's a fitting cookie for my Dad. I often opt for some kind of chewy oatmeal cookie, like my Almond Butter Oatmeal Chocolate Chip Cookies or Salted Peanut Butterscotch Oatmeal Cookies. But for my Dad, I decided to keep it simple and play with a classic. Like magic, these Brown Butter Chocolate Chip Cookies with Sea Salt instantly became his favorite cookie recipe. And they are my most commonly baked cookie recipe on the blog!
The original Chocolate Chip Cookie recipe dates back to the 1930s
It's fun to read about the history of the first Chocolate Chip Cookie recipe. The story goes, Ruth Wakefield accidentally invented the original Toll House Chocolate Chip Cookie recipe in the 1939. Apparently, she decided to add broken bits and pieces of semi-sweet chocolate into a cookie recipe on a whim.
Obviously it turned into an undeniably delicious thing and the original Chocolate Chip Cookie recipe was born! How lucky are we? Chocolate Chip Cookies will always be an American gem. They've already been loved and shared amongst friends and families for the better party of a century.
More crave-able comforting cookie recipes
Everybody loves a soft and chewy Chocolate Chip Cookie with crispy edges, everybody
Most people have strong opinions on who makes the best Chocolate Chip Cookies, often stemming from memories of their Grandmother's cookie jar. I totally get it. I find it inspiring that there are so many varying versions of the common Chocolate Chip Cookie. This recipe for Brown Butter Chocolate Chip Cookies with Sea Salt has become a game-changer in my baking repertoire. And a beloved favorite among my friends and family. I hope you might start incorporating it into your CCC rotation too!
I didn’t want to stray too far from the basic Toll House classic recipe, much respect for the cookie OG, Mrs. Wakefield. However, I did add some modern twists to the historic treasure. Nothing too wild, just a few fun alterations to enhance classic Chocolate Chippers.
Key ingredients give these Chocolate Chip Cookies their crave-worthy character
- Browned butter adds a nutty, rich depth and complexity to the basic Chocolate Chip Cookie dough. It also helps to keep the cookies soft and chewy for many days after baking.
- Brown sugar also lends to the chewy texture in these cookies. This recipe uses a blend of white and brown sugar for a balance in structure and softness.
- Dark chocolate and milk chocolate chips layer in dimension. The mix of both types of chocolate add more flavor and a variety of texture to the Chocolate Chip Cookie recipe. The dark chocolate melts into cocoa rich pools while the milk chocolate adds a malty milky lighter chocolate to the mix.
- Sea salt flakes sprinkled onto the cookies just after baking sticks to the melted chocolate while it's still warm and gooey. That briney punch of sea salt flakes adds a crunchy finish while enhancing the warm browned butter and rich chocolate flavors. It may seem counterintuitive but the salt really allows the other flavors to shine!
While developing this recipe, I made 3 batches in 3 days. People went bananas for these cookies! Which just goes to show ya, everyone loves a good chocolate chip cookie recipe. Whether it's the standard or something with a few modern modifications, like my Brown Butter Chocolate Chip Cookies with Sea Salt. There is room for all types of Chocolate Chip Cookies.
Browning the butter properly is key to the success of this Chocolate Chip Cookie recipe
If you aren't familiar with the process of browning butter, it's fairly easy. I've laid it all out below for you. You can use this brown butter method to incorporate browned butter into baked goods or use it in cooking as well. My Browned Butter Mizithra Dunderi with Red Sauce is a great way to enjoy brown butter in a savory dish. For a perfect fall recipe, try my Brown Butter Apple Oat Walnut Bread with Whipped Honey Butter.
Tips for properly browning butter
- Melt the butter in a saucepan over medium heat.
- Swirl the pan occasionally to be sure the butter is browning evenly.
- The color of the butter will start to turn from yellow to a deeper golden color.
- Toasty bits will start forming around the edges of the pan.
- A nutty aroma will fill the air. This is a sign the butter is getting close to being browned.
- The butter will foam up. This happens just before you need to pull it from the heat.
- If you listen carefully, you will notice the sounds of sizzles and snaps dampen as the butter begins to foam up.
- As soon as you see these signs, pull that pan off the heat to avoid burning the butter!
Tips for making the best Brown Butter Chocolate Chip Cookies ever
Room temperature butter is key to properly creaming the butter and sugars together
Since this recipe uses a mix of unsalted butter and browned butter, you want to be sure both are at room temperature when creaming. The butters and sugar should be airy and lighter in color when properly creamed together. This ensures that the butter and sugar have melded together, giving the cookies loft and structure when they bake.
Use a cookie scoop for uniform cookie size
epending on my mood, I will change up the size of these Brown Butter Chocolate Chip Cookies with Sea Salt. I have had the best luck with the OXO Cookie Scoops and generally reach for the 3 tablespoon sized cookie scoop when I make this recipe. I like them big!
Add chocolate chips to the scooped chocolate chip cookies
For super pro looking chocolate chip cookies, set aside ¼ -½ cup of the chocolate chips before mixing them into the cookie dough. Once you've scooped the cookie dough balls, press 2-3 of chocolate chips into the top of each cookie. Your cookies will come out of the oven looking ready for a cover shoot! It gives your cookies more texture, shape and the chips on pop really pop! Some of the chips will still hold their shape, clearly showing off what's inside. This isn't a necessary step by any means but it sure does make those cookies look good!
Chill the cookie dough
By giving the cookie dough time to rest in the refrigerator it allows the flavors to develop, making for tastier cookies! This also helps with shape and structure when baking. You can chill the chocolate chip cookie dough for 3-4 days before baking, just be sure the dough is covered so the it doesn't dry out. I prefer to scoop the cookies before chilling the dough but you don't have to. Once scooped, place the scooped cookie dough balls closely on a lined baking sheet and cover with plastic wrap.
The best Butter Chocolate Chip Cookie recipes are simple, approachable and oh so satisfying. And these Brown Butter Chocolate Chip Cookies with Sea Salt are just that. However, if take the time to use the tips I have shared, your cookies will be reach new levels. While browning the butter, mixing dark and light chocolate chips and sprinkling on sea salt may seem insignificant. Each of these techniques adds to the overall experience of the Chocolate Chip Cookies, changing the whole game!
Cookies are the best birthday gift
Based on this text from my Dad, the cookies were a hit with him, woohoo! It just goes to show you, the classics are timeless and popular for a reason. It makes my heart so happy to share these Brown Butter Chocolate Chip Cookies with Sea Salt with my Dad and I will continue to send them every year on his birthday.
This is text is not a joke, he literally used his birthday gift certificate to purchase chicken manure for my Mom's garden. There is no higher compliment than this text. It makes my heart so happy. I don't get many texts from him, so I know he truly enjoyed the cookies.
I hope you enjoy this Brown Butter Chocolate Chip Cookie recipe as much as my family and I do. Once you try them, I have a hunch they'll quickly become a go-to cookie recipe in your household too. Happy baking, friends!
Recipe
Brown Butter Chocolate Chip Cookies with Sea Salt
- Total Time: 1 hour
- Yield: 30
Description
Soft and chewy brown butter chocolate chip cookies lightly sprinkled with coarse sea salt. These will change your chocolate chip cookie game.
Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 1 cup light brown sugar, lightly packed
- ½ cup granulated sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 2 ½ cups all-purpose flour
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup dark chocolate chips
- 1 cup milk chocolate chips
- 1 tablespoon coarse sea salt or sea salt flakes for sprinkling
Instructions
- Begin by browning the butter. Add ½ cup (1 stick) of the butter in a saucepan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. Keep swirling or stirring the butter in the pan. It will start to turn from yellow to a deeper golden color and toasty bits will start forming around the edges. When the butter begins to foam up and give off a nutty aroma, the brown bits will start to really show up. Take it off the heat immediately to avoid burning. Pour the butter and scrape the browned bits into a heatproof bowl or liquid measuring cup to cool down while you prepare the other ingredients. Stick it in the fridge to speed up the cooling process.
- In a medium bowl whisk together the flour, salt, baking soda and baking powder. Set aside.
- In your stand mixer with the paddle attachment, cream the remaining ½ cup (1 stick) of butter with the brown sugar and granulated sugar. Mix on medium speed for 3 to 5 minutes, until light and fluffy. Be sure to scrape down the sides of the bowl periodically.
- Slowly add the cooled brown butter. You don't want the brown butter too warm or it will melt the sugars prematurely and make for thin cookies. Mix on medium speed for another 2 minutes. Scrape the sides of the bowl.
- With the mixer on low, carefully add the eggs, one at a time. Followed by the vanilla and mix for another minute. Scrape down the sides of the bowl thoroughly.
- Add the dry mixture to the butter mixture and blend on low until the flour is just incorporated. Fold in the chocolate chips with a spatula or wooden spoon.
- Line cookie sheets with Silpat mats or parchment paper. Scoop cookies with a 2 TB sized cookie scoop. Place closely, in rows, on one of the lined baking sheets. Cover and chill the cookie dough balls in the refrigerator or freezer for at least 20-30 minutes. This helps keep the cookies from spreading when they bake.
- Once the cookies have chilled, preheat the oven to 350° F. Place chilled cookie dough balls, 2" apart on lined baking sheets. And bake 2 sheets at a time.
- Bake for 10 to 12 minutes, depending on the size of dough balls and your oven. Rotate the trays halfway through bake time.
- While the cookies are still hot and the chocolate is still melty, sprinkle with sea salt or sea salt flakes. Allow to cool on the trays for a few minutes. Transfer to cooling racks to finish cooling.
Notes
Store in an airtight container for up to 5 days.
Chill Dough: Store the cookie dough in an airtight container in the refrigerator for up to 5 days.
Freeze Dough: Scoop cookie dough balls and place closely on a lined baking sheet. Place the baking sheet in the fridge or freezer until the cookie dough balls are firm. Transfer to an airtight container or baggie and freeze for up to 3 moths. When baking frozen cookie dough, go straight from freezer to the oven. There is no need to thaw the dough. However, the cookies may require baking for an additional minute or two.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
Averie says
Very good I love making them this is my 3rd time making them I always have fun making these cookies my friends also love them
Becky Sue says
Ahh, so happy to hear you and your friends are enjoying the recipe. Happy baking!
Brian says
No problem! Thanks for smiling at my super corny comment. The world needs more smiling these days.
I'm a single dad, and you're recipes have changed my 8 yr old son's opinion of my cooking/baking from "What are you forcing me to eat? Won't this stunt my growth?" To "Sweet, Dad's baking again."
I've been able to bond with my boy over YOUR awesome site. So thanks for making my son and I smile together.
Brian
beckysue says
This is just about the sweetest thing I've ever read. I am so glad the two of you have bonded over baked goods. It's amazing how much food and the experience of cooking and baking together brings people closer. You are building beautiful memories that will last a lifetime and will leave a lasting impression on the heart of your little guy. Lots of <3 to you and your son. 😀
Brian says
Mmmhmm. That's right. :nods head:
If cookies were dinosaurs these would be the T-rex.
Ive been using this recipe for years and people love it. Many,many thanks.
beckysue says
Hi Brian! This comment might be my favorite comment of all time! Glad you like the recipe. Thanks for making me smile. 😀
ChiGirl says
All I have to say is that this is the most "PERFECT" chocolate chip cookie recipe ever! (just make sure you follow each step exactly as stated) YUM!! 🙂
beckysue says
Wow! "PERFECT" What an honor! So glad you like the recipe and enjoy these cookies as much as I do. 🙂
Amina says
Amazing cookie recipe!!!
beckysue says
Thanks for the sweet comment, Amina! I am glad you like the recipe. 🙂
Ash says
Hello! I recently found your blog after searching for a new chocolate chip cookie recipe to try. I've gone through quite a few and none have quite captured that Tollhouse flavor I loved as a kid. These are literally the best chocolate chip cookies I've ever made! Crisp at the edges, chewy yet not cakey, sweet with a hint of salt - perfect! The brown butter really is what gives them the flavor I've been missing in every other recipe I've tried. (It was hard to not eat all the dough on its own, yum!) I also used just a little over a tsp. of large flake kosher salt to really emphasize the sweet and salty taste. This will be my go-to recipe from now on. Thank you so much!! ^_^
beckysue says
Hi Ash! I am so glad to hear you found your go-to recipe! It makes me smile knowing that it brings smiles to you and yours. The brown butter is key, you're right! Salt it up, I usually get pretty liberal with the salt...it just goes so well with the dark chocolate and brown butter. Keep on baking the goods. 😀
Laurel says
These sound amazing! I was wondering if I could scoop them out, freeze the dough, then bake later? I have a big function coming up and this would be a huge timesaver! How long do you think I should set them out of freezer before baking? I'm going to do a test batch tomorrow, yum!
beckysue says
Hi Laurel. You can absolutely scoop, freeze and bake later! You should be able to go straight from the freezer to oven but it may require a couple/few minutes of additional bake time. I would allow the cookies to defrost (at room temp) while the oven preheats. Here are some tips on freezing cookies from The Kitchn. You can also defrost the cookies in the fridge for a few hours before baking, I do this sometimes because I think they bake up more evenly than frozen dough. I hope this helps! Enjoy the recipe and let me know how things turn out. 🙂
Natasha says
This is seriously my go-to recipe now! These came out a success for me and it was my first browned butter recipe 😀 I loved them and my boyfriend loved them, who says it's one of the best things I've ever made. Even my dad who doesn't enjoy cookies very much because they tend to be too sweet, liked them, which is saying A LOT! THANK YOU.
beckysue says
Wow Natasha, what an amazing comment to wake up and read! I am so happy you found the recipe and have adopted it as your go-to! Now that you're comfortable browning butter you can start experimenting with it on other recipes, it's especially good on pasta with sage and a salty, crumbly cheese. 🙂
Jenn says
These are the best chocolate chip cookies I've ever had, and this recipe has been my go-to recipe since I found it a year ago. Every time I take these cookies somewhere, they sit around unassumingly for a while until the first person tastes out, flips out, and then they're gone within minutes. I'm about to bake them now for a holiday potluck tomorrow.
beckysue says
Hi Jennifer, this warms my heart to read. I love that this is your go-to recipe, it's mine too! Thank you so much for the comment, it truly made my day. Keep on baking the goods!