Tuesday, July 22, 2014

Salted Browned Butter Chocolate Chip Cookies

I promised myself that my search for the ultimate chocolate chip cookie ended with my Overnight Chocolate Chip Cookies. And it did, but one day my daughter was craving chocolate chip cookies and I didn't feel like making up a big batch. I decided I would divid up a recipe into a small serving of cookies I could bake in my toaster oven. My butter was rock hard so I thought I'd play around with using melted butter. As the butter was melting I was curious how browned butter would taste in a chocolate chip cookie. Since everything is better with a little salt, I thought I'd throw in a little extra of that for good measure. What did I have? The ultimate chocolate chip cookie- revisited.

These cookies are amazing warm from the oven. The thick caramel like batter bakes up into a crackly cookie on the outside with a warm soft center.


Salted Browned Butter Chocolate Chip Cookies
((Printable Recipe))

2 1/2 cups + 2 tablespoons all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks salted butter, browned
3/4 cup sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
2 eggs
2 cups semi sweet chocolate chips
coarse sea salt for sprinkling

1. Preheat your oven to 375 degrees F.

2. Brown the butter and add it to your mixing bowl. Allow it to cool for about 3 minutes. Beat in the sugars and then the eggs and vanilla. Add the dry ingredients. (Your batter will be like a thick, soft caramel consistency.) Stir in the chocolate chips

3. Divide the dough into 1 to 1 1/2 inch round balls and place 3 to 4 inches apart on a parchment lined cookie sheet pan.

4. Gently flatten the balls slightly with three fingers. (You just want them flat enough so the salt won't roll off. It doesn't need to be as flat as sugar cookies.) Sprinkle with a bit of coarse sea salt.

5. Bake for about 8-10 minutes. (Cooking time will vary depending on how big your cookie dough balls are.) I like to remove my cookies when they are still slightly underdone and jiggly in the center. Allow them to cool on the sheet pan on top of a cooling rack and they will slowly finish cooking in the center as they cool. When the cookies are set up. Remove them to a cooling rack to finish cooling completely.

*Note: I like these cookies best served warm, straight from the oven. I will even freeze the dough balls and place them in freezer bags and bake them as I need them. If you bake them all at once, store them at room temperature in an airtight container. In my opinion, they won't be quite as good as freshly baked... you'll loose the ooey, gooeyness of them, but they will still be delicious!

Other Chocolate Chip Cookies recipes you may enjoy:
Cast Iron Chocolate Chip Cookie
Chocolate Chip Cookie Pie
Chocolate Chip Sandwich Cookies
Cookie Dough Brownies
Everything but the Kitchen Sink Cookies
Pomegranate White Chocolate Chip Cookies
Toasted Walnut White Chocolate Chip Cookies

Linked to: Weekend Potluck #130


  1. I got a similar recipe from a friend. These are over the top wonderful!! Thanks so much for sharing with us at Weekend Potluck.

  2. I apologize for not letting you know sooner, but I chose these lovelies to be my personal favorite at last week's Weekend Potluck party. LOVE 'em!!! Thanks again for sharing.