Browned Butter Chocolate Chip Cookies with Flaky Sea Salt

I love Chocolate Chip cookies!… and if you try this recipe, I know you will love it too. I made these a few times over the holidays and each time it was a hit. This recipe is very similar to the one I used for another cookie I posted about a few months back with brown butter, dried cherries, roasted almonds, and white chocolate. (You can see that recipe here.)

I love a versatile recipe! Sidenote: I’m trying my best not to put salt on every cookie. Haha! It’s just so good and adds a nice touch of flavor at the end.

First, I browned the butter and let it cool without letting it become solid. This will help the cookie to have a slightly chewy center. Then, I combined the browned butter (including the bits from the bottom of the pan) with dark brown sugar and granulated sugar using my hands-free mixer.


Once the butter and sugar is incorporated, I add in vanilla extract, two eggs, and the flour baking soda and cinnamon mix.

Then, I gently mixed the chocolate chips in the dough, and placed it in the refrigerator for a few hours. [1 hour will be fine if you can’t wait that long =)]

I used a small ice cream scoop and gently formed the dough into a ball and placed it on parchment paper. Before going into the oven, I sprinkled my homemade vanilla flavored sea salt. This step is optional, however, it’s the perfect sweet and salty combination.


If kept in an airtight container, the cookies will stay fresh up to 5 days… I don’t know about you, but I can’t wait that long. Lol

Sidenote: When I make cookie dough for the family, I only bake what we will eat that day or if someone wants a few to take home. Then I leave the rest in the freezer. This works especially well on those days I just want two fresh cookies for myself.



A) If you like the”cracks” to appear in your cookies, tap the pan a few times on the counter immediately upon removing it from the oven. If you’ve ever heard of this, it probably sounds crazy to you. But just try it! =)

B) For a chewier cookie, replace 1 cup of all purpose flour with bread flour and add 1 tablespoon of maple syrup, honey, or agave.

C) If you want to be fancy, chop a few bars of different specialty chocolates (dark, milk, white, smoked, etc.) and use them together.

D) For the holidays, add a splash of ginger and nutmeg for a “Spiced” chocolate chip cookie.

E) Store in a freezer ziploc bag or other type of air tight container. This will help to keep the cookies from drying out and becoming stale.


What is your favorite cookie flavor?

Happy Baking!





Browned Butter Chocolate Chip Cookies with Flaky Sea Salt

  • Servings: 25-30 cookies
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Credit: Yasmin for


  • 2 sticks of salted butter
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons of vanilla extract
  • 2 large eggs
  • 2 1/2 cups unbleached all purpose flour
  • 1 teaspoon baking soda
  • dash of ground cinnamon
  • dash of instant espresso (optional)
  • 1 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1 cup chocolate chunks or chips (or more, if desired)
  • Flaky sea salt (to sprinkle on top)


Preheat oven to 350 degrees F°.

  1. Melt the butter in a sauce pan on low and let it simmer until golden brown (about 10 minutes). The butter will foam up at some point. Stir it a little bit (gently).
  2. When you see brown speckles popping up to the top, remove from heat and allow  the browned butter to cool until it reaches room temperature.
  3. Once the butter is cool to touch, but not solid, beat the melted butter (and browned milk fat from the bottom of pan) with the dark brown sugar and granulated sugar for 1- 2 minutes.
  4. Add the vanilla extract and beat eggs in the batter, mixing well after each addition.
  5. Combine the flour, baking soda and cinnamon (and espresso, if using), stir or sift together and slowly add it to the dough until fully incorporated. If you’re using a spoon or spatula to mix the dough, it will be pretty thick – just keep stirring until the flour is eventually mix in.
  6. Pour in chocolate chips/chunks and gently mix together.
  7. Form the dough into balls using a one-inch ice scream scooper, or spoon, place in a bowl, cover with plastic wrap, and refrigerate cookie dough for at least 40 minutes before baking (approximately 4 hours is recommended).
  8. When you’re ready, remove desired amount of cookies from the refrigerator and let the dough soften before placing it in the oven. Place dough on parchment paper and sprinkle the flaky sea salt on top. Bake for 10 – 12 min.
  9. Optional: Immediately upon being removed from the oven, tap the pan a few times on the counter, and then let it cool. This will help to ensure you have beautiful “cracks” in the cookie.

Serve warm or let it cool completely and store in an air tight container.

Note: Dough can be scooped and placed in the freezer for later use. Enjoy!


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