brown butter chocolate chip cookies

September 16th, 2009

This weekend I was in the mood for cookies. With the weather transitioning to Fall, cookies just felt like the right thing to make. It didn’t hurt that I had a bag of chocolate chips burning a whole in my pantry. I was a little apprehensive to just make chocolate chip cookies because I was sure I’d already posted a recipe but I soon realized I’d never made a batch for eatmakeread and it kind of seemed like I couldn’t not make them. I did some playing around with a recipe from the Baked cookbook and holy moly, a little brown butter and sea salt take the classic chocolate chip cookie to a whole new level.

I have to warn up front, these cookies really benefit from a long chill in the fridge, I’m talking 6 hours or more. I’m just warning now because that’s typically something I would realize halfway through making a recipe for something I need right now. The time is so, so worth it though. So now that you’ve dealt with the fact that you’re going to have wait six hours to put these delicious morsels in your mouth, let’s talk about brown butter. It’s one of those ingredients that takes ordinary recipes and turns them into the best thing ever. It retains all the richness of butter but gains this incredible nuttiness that adds complexity to any dish it’s in. So once you’ve made your brown butter, basked in the glory of it’s aroma and let it cool a bit, you’ll just go ahead make the dough. Pop it in the fridge and go about your day.

About 5 minutes before you’re ready to bake the cookies, pull the dough out of the fridge so it will be easier to work with. If you have a small ice cream scoop, scoop little balls onto a baking sheet. If you don’t have a scoop, just roll the dough into Tablespoon sized balls. Put them in the oven and get ready for goodness! As soon as they come out, you’ll sprinkle a little salt over top and let them cool.

If you haven’t picked it up by now, these cookies are going to make you happy. Happy, happy, happy! The dough is rich and leans more to the nutty side rather than the classic sweet side. The texture is just slightly crispy on the edges, chewy and perfect in the middle. Each bite has a balance of chocolate chips and soft chewy dough, and if you’re lucky a grain of salt that sets the whole flavor off. If you’re anything like me, you’re going to want to eat them all, so have a plan to share them.

Editor’s Note: If you’re really looking to blow someone’s socks off, turn these into ice cream sandwiches

brown butter chocolate chip cookies

adapted from Baked

Note: These need to be chilled for at least 6 hours

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter, browned
1 cup firmly packed dark brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
12 oz (1 pkg) semisweet chocolate chips
fleur de sel
1. In a large bowl, whisk the flour, salt and baking soda together and set aside.2. In a small skillet, heat butter over medium heat. Melt butter until it begins to brown and smell nutty. Remove from heat and let cool.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth.

4. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.

5. Add the vanilla and beat for 5 seconds.

6. Add half the flour mixture and mix for 15 seconds. Add the remaining flour and beat until just incorporated.

7. Using a spatula or wooden spoon, fold in the chocolate chips.

8 Cover the bowl tightly and refrigerate for at least 6 hours.

9. Preheat the oven to 375°. Line two baking sheet with parchment and set aside.

10. Using a scooper, spoon 1-Tablespoon size balls and place on baking sheet, about 1 inch apart.

11. Bake for 12-14 minutes, rotating the pan about half way through, until edges of cookies are golden brown.

12. Remove from oven and sprinkle with fleur de sel. Cool on a wire rack for 5 minutes.

Cookies can be stored in an airtight container for up to 3 days… if they last that long.

Comments: 21 Total

  1. Shannalee

    September 16, 2009 at 1:29 pm

    You know what I really love about this recipe? It combines two things I already love (chocolate-chip cookies and brown butter!). I can’t wait to try these!

  2. samantha

    September 16, 2009 at 1:39 pm


  3. Dana

    September 16, 2009 at 3:33 pm

    Those are some nice looking cookies – great color. I have made the NY Times recipe a few times now and I wonder how these are different. I refrigerate that dough for 36 hours and it does make all the difference. I like how neither of those 2 recipes have nuts. Nothing to get in the way of the chocolate goodness! (BTW: There is a mistake in your first paragraph. It reads that you had a bag of chocolate chip cookies in your pantry. I’m sure you meant chocolate chips, right? Not to be the grammar police here, but I always appreciate it when people point out typos etc.)

  4. Jennifer

    September 16, 2009 at 3:58 pm

    You have to love the Baked book. I am going to make some tonight to bake off tomorrow.

  5. Ashley English

    September 16, 2009 at 8:36 pm

    These sound DIVINE! And, auspiciously enough, I just wrote a recipe for browned butter in my “Homemade Dairy” book last week! Thanks for the inspiration (and the excuse to incorporate more browned butter into my life!).

  6. Gala

    September 17, 2009 at 9:21 am

    Just posted about a ccc myself but yours sound wayyy better!

  7. Eralda (The Split Pea)

    September 17, 2009 at 9:09 pm

    I will make these! Tonight! And take them to a party tomorrow night so that I don’t have to devour them all by myself. Brown butter is one of my favorite things, and these cookies look just perfect. So inspiring!

  8. Annie

    September 22, 2009 at 2:22 pm

    Mmmm, thanks for sharing! I’ve made a similar recipe from Cooks Illustrated (I think they call them “Perfect Chocolate Chip Cookies”) and they are AMAZING! The nutty flavor of the brown butter, and the extra salt… oh man. And if anyone is wondering, the dark brown sugar makes a difference. I made them once with light brown (since that’s what was in my pantry) and they just weren’t the same. :)

  9. links london

    April 6, 2010 at 9:42 pm

    Mmmm, thanks for sharing! I’ve made a similar recipe from Cooks Illustrated (I think they call them “Perfect Chocolate Chip Cookies”) and they are AMAZING! The nutty flavor of the brown butter, and the extra salt… oh man. And if anyone is wondering, the dark brown sugar makes a difference. I made them once with light brown (since that’s what was in my pantry) and they just weren’t the same

  10. Christa

    February 21, 2011 at 11:26 pm

    I made these cookies tonight. I didn’t have enough patience to wait the full six hours, but they were still fabulous after four hours. Thanks for the fantastic recipe!

  11. Elana

    February 26, 2011 at 10:41 am

    I made these last night and they were delicious! I used white-whole wheat flour which gave them a nice graham-cracker-y texture and flavor. I was also surprised how easy they were even with the browned butter step. Thanks for the recipe!

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  14. myglobalkitchens

    July 20, 2011 at 7:27 pm

    Made these this afternoon-the only change I made was to use bittersweet chocolate chips! Sprinkling with salt at the end puts this over the top!

  15. Meatballsandmilkshakes

    August 8, 2011 at 9:16 am

    These look delicious! I definitely need to try them. What does the refrigerating do for the dough though? Does it affect the way they bake? Just curious what would happen if you skipped the waiting.

  16. Rechtschutzversicherung

    September 11, 2011 at 4:28 pm

    Thanks for any other informative blog. The place else may I get that type of info written in such an ideal approach? I have a project that I am just now working on, and I’ve been on the glance out for such information.king Regards John

  17. Rachel @ Bakerita

    October 22, 2011 at 4:35 pm

    Yum! I have a browned butter addiction and I throw fleur de sel on all my baked goods, so I’ll definitely be trying this out!

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  20. Nikita

    July 27, 2013 at 11:05 am

    My cousin baked a batch few weeks back and I had her send me this recipe link yesterday. I’m about to make the dough in a bit and bake them tonight! :)

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