loaves & such

Salted Brown Butter Chocolate Chip Cookies

These salted brown butter chocolate chip cookies are truly jaw dropping — they have crispy edges, a chewy and gooey middle with a nutty flavor from the brown butter. I know I’m bias but it’s the best chocolate chip cookies recipe. It also went viral in its skillet version on TikTok and Instagram with rave reviews, so I have a feeling you’re going to agree!

These salted brown butter chocolate chip cookies are the best chocolate chip cookies. After two decades of searching existing recipes for the one I could find, I had a lot of knowledge on what really makes a good chocolate chip cookie. More than ten test batches of chocolate chip cookies later, and we have this best salted brown butter chocolate chip cookies recipe.

Here’s what I knew we needed in a best chocolate chip cookie: incredible flavor (we’re not here for a boring, flat-flavored chocolate chip cookie), crispy edges that give way into a chewy and gooey center, a cookie that’s thick but not puffy, and melty chocolate balanced with flaky sea salt. The ingredients and their ratios in this recipe gives us just. that.

Another huge plus of this recipe is that we don’t need a mixer — just a whisk works well. I’ve had people DM me that they’re making these for the fifth time, I’ve had friends request them again and again, and I’ve made them for holidays and birthdays and everything in between to rave reviews.

These are the BEST salted brown butter chocolate chip cookies.

Salted Brown Butter Chocolate Chip Cookies

What makes these the best salted brown butter chocolate chip cookies?


How to brown butter

Brown butter is butter that has been cooked long enough to toast the milk solids in the butter. It’s delicious and nutty, and truly makes an impact on the flavor of the whole baked good. It’s not challenging to make, it just requires patience and paying attention with your eyes and nose.

To make brown butter, you’ll put your butter in a medium saucepan over medium heat. The butter will melt most evenly if it’s at room temp, but you can use butter straight from the fridge, too.

The butter will melt and then simmer and foam. After some time, the butter will turn golden brown and start to give off a nutty aroma – this means you’re almost there. Swirl the pan often so the butter cooks evenly. You’re going to start to see some light colored, solid specks at the bottom of the pan. These are the milk solids! Once you see them turn brown, remove the pan from the heat so the brown bits don’t burn. Now you have brown butter.

You’ll want to let the brown butter cool slightly before adding it to the recipe so it doesn’t melt other ingredients.

Tips for the best salted brown butter chocolate chip cookies

Frequently Asked Questions (FAQs)

What does browned butter do to cookies?

Browned butter adds a deep nutty, caramel/toffee flavor to desserts. The difference in flavor between regular and brown butter cookies is wild — it’s a total game changer.

Can I freeze cookie dough?

Yes! I always have cookie dough in my freezer — it’s a great way to enjoy a few cookies at a time. After letting the dough chill in the fridge according to the recipe, portion out some balls and put them in a freezer bag. They’ll keep for two months. You can bake them straight from the freezer, just add 1-2 minutes to the bake time.

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter because you can completely control the amount of salt in the recipe. Different brands of salted butter have different amounts of salt in them, but on average one stick of butter has 1/4 tsp. of salt, so you can reduce the salt in the recipe to 3/4 tsp.

Why did my cookies turn out flat?

If your cookies spread and turned out flat and thin, there could be a few things going on. First, make sure that you chill your dough and that you keep it in the fridge right up until it goes in the oven. When the dough warms, the butter can get too soft and spread quickly in the oven.
Second, your baking soda or baking powder may be expired. To tell if your baking soda is expired, mix 1 tsp. baking soda with 3 TBS. vinegar. If it immediately fizzes, the baking soda is still active. To tell if your baking powder is expired, mix 1/2 tsp. baking powder with 1/4 cup hot water. If it bubbles, it’s still active.

Why did my cookies turn out puffy?

Typically cookies turn out puffy if they have more flour than the recipe calls for. It’s best to measure flour with a kitchen scale, as you can get wildly different amounts of flour by using a cup measure, depending on how you fill the cup.
If you are using a cup measure instead of a scale, first fluff the flour in its bag, then use a spoon to place it into your measuring cup. Level the flour off by scraping the flat edge of a knife across the top of the cup measure

How to store brown butter chocolate chip cookies

Store these chocolate chip cookies in an airtight container for 3 days. You can stick them in the freezer as well!

More delicious cookie recipes

Salted Brown Butter Chocolate Chip Cookies

Recipe rating: 5.0 from 5 votes


Prep Time


Bake time


Total Time


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  • 2 sticks (227 grams) unsalted butter

  • 2 1/2 cups (300 grams) all purpose flour

  • 1/2 tsp. baking soda

  • 1/2 tsp. baking powder

  • 1 1/4 tsp. kosher or sea salt

  • 1 1/2 cups (320 grams) light brown sugar

  • 2 eggs at room temperature

  • 1 TBS. vanilla

  • 4 oz. chocolate bar, chopped (keep some pieces larger and some smaller, and save the chocolate shavings)

  • 4 oz. (2/3 cup) chocolate chips

  • 2/3 cup (75 grams) walnuts, chopped finely but not to a powder (optional)

  • Flaky sea salt to top


  • First, brown the butter. Place the butter in a medium saucepan over medium heat. The butter is going to melt, then simmer and foam. Swirl regularly throughout the process so the butter cooks evenly.

    After 6-10 minutes, the milk solids from the butter will drop to the bottom of the pan. They’ll start out looking like white specks and will then brown. Once they brown, pour the butter into a medium-sized bowl, making sure to scrape in the brown bits from the bottom of the saucepan (this is the brown butter flavor!). Stir in one ice cube to help cool the butter and restore some of the liquid lost when browning the butter. Set aside to cool slightly (so it won’t melt the sugar).
  • While the brown butter cools, add the flour, baking soda, baking powder and salt to a medium-sized bowl. Whisk thoroughly, making sure to scrape the bottom of the bowl so that the ingredients are evenly incorporated.
  • Once the brown butter is slightly cooled, add the brown butter and brown sugar to a large bowl. Mix with a whisk until they’re fully combined and the butter isn’t separated from the sugar. Add the vanilla and eggs and whisk well.
  • Pour the flour mixture into your wet ingredients. Using a spatula, fold in the dry ingredients until there are only a few streaks of flour left, making sure to scrape the sides and bottom of the bowl. Add the chopped chocolate and walnuts, keeping your larger pieces of chocolate aside.
  • Portion your dough into balls that weigh 70 grams, or approximately a 3-tablespoon scoop. Place on a parchment-lined rimmed tray, cover with plastic wrap, and let chill in the fridge for at least two hours and a maximum of 48 hours.
  • When you’re ready to bake, preheat the oven to 350°. Space out your dough on your cookie sheet and press one or two of the larger pieces of chocolate that you stashed away into the dough. If you’re freezing some dough, this is when you should put it in your freezer bag and stash it away.
  • Bake for 10-12 minutes until the edges of the cookies are brown and the tops are slightly browned. They’ll be a little underbaked, but will keep cooking from residual heat when you take them out of the oven. Top with flaky sea salt (a must!) right away so the salt sticks to the cookie, let cool for five minutes, and enjoy.
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