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Close up view, angled view of a cluster of salted, chocolate chip cookies.

Salted Brown Butter Chocolate Chip Cookies

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5 from 1 review

  • Author: Sabrina Russo
  • Total Time: 1 hour
  • Yield: 3 dozen cookies 1x


These are the ultimate Brown Butter Chocolate Chip Cookies. They’re crispy and chewy, sweet and salty, and just the best.


  • 2 sticks (1 cup) unsalted butter
  • 1 cup bread flour or more all-purpose flour
  • ¾ cup all-purpose flour
  • 2 tsp kosher salt (1 1/4 tsp fine salt)
  • 1 tsp baking soda
  • 1 cup dark brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 tbsp milk
  • 2 tsp vanilla extract
  • ½ cup semi-sweet chocolate chips, divided
  • 5oz dark chocolate, roughly chopped
  • Maldon salt or other flakey salt, for sprinkling


  1. Make brown butter: Add butter to a small pot and melt over medium heat. Bring to a simmer and cook until golden brown, stirring often once butter begins to take on color. Transfer to bowl to cool. Refrigerate until texture of softened butter, or up to overnight. If completely firm, sit on counter to soften at room temperature.
  2. Mix dry ingredients: Whisk together bread flour, AP flour, salt and baking soda in a bowl.
  3. Mix wet ingredients: Combine soft brown butter and both sugars in the bowl of a standing mixer fitted with a paddle attachment. Beat over medium speed for about 3 minutes or until pale, airy and creamy. Add egg and yolk and whip over medium speed until well combined. Add milk and vanilla and mix. You can also use a bowl and hand beaters.
  4. Form dough and chill: Add dry ingredients to wet ingredients in 3 additions, mixing over low speed to just combined. Don’t overmix. Stir in chocolate, reserving a couple tablespoons of chocolate chips for topping. Cover with plastic wrap and refrigerate for several hours, until firm, or up to 2-3 days before baking. I suggest making the dough the day before for the best flavor development.
  5. Bake: Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat. Scoop 1 ½ tablespoons of dough onto prepared pan spaced 2 inches apart (I use a mini ice cream scoop). Bake on center rack of oven for 10-14 minutes or until golden brown. Immediately sprinkle with maldon salt. Repeat in batches with remaining dough. Allow to cool on pan for 5 minutes, then transfer to wire rack to cool completely. Or eat them while they’re still warm, which is the best in my opinion. Enjoy.


This recipe was adapted from Tasty.

Total time does not account for time to chill butter and dough.

Bread flour creates an extra chewy texture, but using all all-purpose flour works great too.

You can make the dough up to 2-3 days before baking and store in the fridge.

Store cookies in an airtight container at room temperature for up to 1 week. 

Store extra raw cookie dough or baked cookies in a freezer bag in the freezer for up to 3 months. Defrost overnight in the fridge.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


  • Serving Size: 2 cookies
  • Calories: 290
  • Sugar: 24g
  • Sodium: 340mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 47mg