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5 from 4 votes

Salted Browned Butter Chocolate Chip Cookies

Chocolate chip cookies made with salted browned butter for an out of this world cookie!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Dessert
Cuisine: Cookies
Servings: 24 cookies
Calories: 172kcal


  • 1 cup (2 sticks, 226 g) salted butter
  • 2 1/2 cups (300 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup ( 213 g) packed light brown sugar
  • 1/2 cup (99 g) granulated sugar
  • 2 large eggs whisked
  • 2 teaspoons vanilla extract
  • 2 cups 340 g) semi-sweet chocolate chips
  • flaked sea salt (for sprinkling), optional


  • In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once it starts boiling, swirl the pan constantly until the butter passes foamy phase and becomes a deep amber color. Remove from the heat, and allow the butter to cool slightly.
  • While the butter is cooling, preheat the oven to 350F. Line a baking sheet with parchment paper. Transfer the butter to a mixing bowl.
  • To the butter, Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter in the saucepan and stir to combine. Add in your flour, baking soda, and salt . Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated.
  • Stir in the chocolate chips.
  • Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10 to 12 minutes until the edges are lightly golden.
  • Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling. Store airtight at room temperature for up to 3 days


  • Tools: Baking sheetsMixing bowlSkilletWhiskChocolate chips | Parchment paper
  • Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days. Freeze cookies for longer storage. 
  • Substituting unsalted butter: Use the same amount, but add an additional 1/2 teaspoon of salt.
  • Freezing the cookies:
    • To freeze unbaked: Make and scoop the dough onto the prepared baking sheet. Freeze the cookies on the sheet until solid, then store in an air-tight zipper bag or container. Bake straight from frozen, just add 1-3 minutes of extra baking time.
    • To freeze baked: Cool baked cookies thoroughly, then freeze until solid. Store in an air-tight zipper bag or container. Thaw at room temperature or microwave for a few seconds to re-warm.
    • For a complete tutorial, be sure to read my post How To Freeze Cookie Dough


Calories: 172kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 218mg | Potassium: 33mg | Fiber: 1g | Sugar: 13g | Vitamin A: 256IU | Calcium: 14mg | Iron: 1mg