recipes/sweets

My Best Salted Brown Butter Chocolate Chip Cookies

Posted July 7, 2019 by Stephanie

I am straight up obsessed with chocolate chip cookies. I don’t think there is any other quintessential cookie out there. I think I would even go as far as saying that in a game of MFK of chocolate chip cookies, peanut butter, and oatmeal raisin, I’d definitely M chocolate chip cookies, F oatmeal raisin, and K peanut butter. They’re just that good. If I could only ever have one cookie for the rest of my life, it would be chocolate chip.

There are over 10 chocolate chip cookie recipes on I am a Food Blog (some of them are slight variations, but all with chocolate chip cookie bases) and I think it’s safe to say that I have tested and made a LOT of chocolate chip cookies in my life. The thing is, every single time I think I’ve found the one cookie to rule them all, I can’t help but wonder if there’s something better out there. Damn, now that I think about it, I have cookie commitment issues. But, I think I’ve found it guys. I think this cookie is absolutely the one. I know I’ve said it before, so don’t think of me as some sort of thirsty cookie lover because this time I’m sure of it. This is the cookie I want to commit to.

The caramelization of the combination of the two sugars, the nuttiness of the browned butter, the immense amount of pools of melted chocolate…swoon. It has slightly crisp buttery edges with a hint of toffee and a soft, dense and chewy center barely held together because of all the chocolate. The tops are craggy with those ever instagramable ripples and it’s just the perfect balance between sweet and salty. This cookie makes my heart beat a little faster. Cue the heavy breathing. SO GOOD.

These rippled salted brown butter chocolate chip cookies are to die for: soft and chewy with pools of dark chocolate, crisp edges, and the salty nuttiness of browned butter. No mixer needed – it’s going to be your new fave! #brownedbutter #brownbutter #chocolatechipcookies #chocolatechipcookierecipe #recipes #cookies

The recipe is an amalgamation of all the cookies that have come before it. It stands of the shoulders of giants. In honor of all the cookies I’ve loved before, this is it: my best salted brown butter chocolate chip cookie recipe.

Browned butter in chocolate chip cookies is definitely a thing and I happen to like the little hint of hazelnut nuttiness it adds, but only if you brown the butter just enough. Plus, there’s the bonus of not having to wait for your butter to come to room temperature when you want cookies. Just make sure you keep an eye on the butter –you can definitely go too far and have blackish bits in your browned butter, which are a big no for me. I like to brown just to the point where there are little flecks of brown. Of course, when you brown butter, you lose moisture, so a la Bon Appétit, that moisture is added back in with an extra pat or two of butter after the butter is browned. The extra pat of butter helps cool down the butter too, which is awesome because you don’t want your cookie dough too warm.

These rippled salted brown butter chocolate chip cookies are to die for: soft and chewy with pools of dark chocolate, crisp edges, and the salty nuttiness of browned butter. No mixer needed – it’s going to be your new fave! #brownedbutter #brownbutter #chocolatechipcookies #chocolatechipcookierecipe #recipes #cookies

Aside from the brown butter, I’d say I have a moderate amount of flour (the amount of flour is what determines if you have a thin or thick cookie) to a very specific amount of brown vs. white sugar. The amount of brown sugar is 3 times the amount of the white. According to the wisdom of the internet, cookies with more brown sugar end up tall and moist, while cookies with more white sugar end up thin and crisp. It’s a science thing. My kind of cookie is on the thicker side but not obscenely thicc like a Levain cookie – that just takes it too far.

Of course you can’t talk about chocolate chip cookies without talking about the chocolate. Chopped chocolate is key to these cookies. No more chocolate chips: just say no! Buy a chunk of semi sweet dark chocolate (we routinely have a Callebaut 811 semisweet dark chocolate slab in the pantry) and chop it yourself. You want that mix of large chunks and thin chocolate shavings to distribute themselves through the cookies so you have barely there streaks of chocolate in the dough to give the cookie a more chocolatey flavor and large chunks to melt into giant gooey pools. Eight ounces seems like the perfect amount of chocolate. You might feel like there’s not enough dough to take all the chocolate, but trust me, there is.

These rippled salted brown butter chocolate chip cookies are to die for: soft and chewy with pools of dark chocolate, crisp edges, and the salty nuttiness of browned butter. No mixer needed – it’s going to be your new fave! #brownedbutter #brownbutter #chocolatechipcookies #chocolatechipcookierecipe #recipes #cookies

Lastly, how you shape your cookies before baking is essential to how they come out after baking. If you want a thick and craggy cookie with ripples (like Sarah Keiffer’s famous pan-banging cookies) shape your cookies into little logs/cookie ghosties. These won’t come out quite as ripple-y and ridge-y as the pan banging cookies which are a bit thinner and have you removing and banging the cookies as they bake, but they do have a pleasing ripple or two on the outer edges making them pretty. My favorite way of shaping the balls of dough is using my trusty 1.5 tablespoon cookie scoop. I scoop out one ball of dough (with the dough flush to the scoop, so it’s flat bottomed), making sure to get a giant chocolate chunk in there, and place it on a parchment paper lined baking sheet. Then I scoop out another ball of dough (again with a large chunk of chocolate) and then smoosh it on top of the other ball, flattening the bottom ball just the tiniest bit. They end up looking like ghosties with a slightly larger bottom and a tall top.

These rippled salted brown butter chocolate chip cookies are to die for: soft and chewy with pools of dark chocolate, crisp edges, and the salty nuttiness of browned butter. No mixer needed – it’s going to be your new fave! #brownedbutter #brownbutter #chocolatechipcookies #chocolatechipcookierecipe #recipes #cookies

When you bake the ghosties, the bottoms spread out slowly and it’ll look like they won’t spread out as large as you want them too, but give them time. The tops of the ghosties will melt down during the final few minutes of baking until everything is uniformly level. When you take the cookies out of the oven, they’ll still be a bit soft and puffy. This is when you bang them against the counter to deflate them a little bit and give them the rings. One or two bangs should do it, then you let the cookies cool on the baking sheet.

These rippled salted brown butter chocolate chip cookies are to die for: soft and chewy with pools of dark chocolate, crisp edges, and the salty nuttiness of browned butter. No mixer needed – it’s going to be your new fave! #brownedbutter #brownbutter #chocolatechipcookies #chocolatechipcookierecipe #recipes #cookies

There you have it! My all time new favorite, salted browned butter chocolate chip cookies. Essentially this is a remake of my ultimate chocolate chip cookie: made sexier with some brown butter, extra (and better) chocolate, and a more pleasing modern cookie shape. Cheers to always improving!

I implore you to try this recipe and let me know what you think. Am I crazy or is this cookie the one? For all of you who don’t want to commit to a whole recipe, I also included a small batch recipe as well :)

These rippled salted brown butter chocolate chip cookies are to die for: soft and chewy with pools of dark chocolate, crisp edges, and the salty nuttiness of browned butter. No mixer needed – it’s going to be your new fave! #brownedbutter #brownbutter #chocolatechipcookies #chocolatechipcookierecipe #recipes #cookies

My Best Salted Brown Butter Chocolate Chip Cookies Recipe
makes 14-16 cookies


  • 1.5 cups all purpose flour (200 grams)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup + 1-2 tablespoons butter, divided
  • 3/4 cups brown sugar (150 grams)
  • 1/4 cup white sugar (50 grams)
  • 1 large egg
  • 1 teaspoon vanilla
  • 2 cups chopped semi sweet dark chocolate (about 8 oz)

Whisk together the flour, salt and baking soda in a bowl and set aside.

Brown 1/2 cup butter in a saucepan, swirling, until butter foams and starts to turn brown and smells nutty. Transfer butter to a liquid measuring cup and see how much water content you lost. You want to have 1/2 cup of butter, so stir in the remaining 1-2 tablespoons of butter if you need it – the butter should just melt, not foam.

When the butter is melted and slightly cool, whisk in both sugars until incorporated with no lumps. Whisk in the egg until smooth and glossy. Stir in the vanilla and use a rubber spatula to fold in the dry ingredients until no dry spots remain. Fold in the chocolate.

Use a 1.5 tablespoon cookie scoop and scoop out two balls of dough, so that each cookie is 3 tablespoons large. Smoosh the two balls on top of each other – they should kind of look like a log and you should get about 14-16 cookies depending on how big your chocolate chunks are. Place the logs on a parchment paper lined cookie sheet, cover with plastic wrap and let chill in the fridge for 15-30 minutes, or as long as it takes for your oven to heat up.

Arrange the racks in the upper and lower thirds of the oven and heat to 375°F.

Space out the cookie logs on parchment paper lined rimmed baking sheets, leaving plenty of space in between. Bake rotating and moving trays halfway if browning unevenly. Bake until golden brown and firm around the edges, 10-12 minutes. Remove from the oven and bang the pan down against the counter top (this helps create a couple of ripples like you see on Instagram) Let cool on the baking sheets and enjoy!

Small Batch Salted Brown Butter Chocolate Chip Cookies Recipe
makes 7-8 cookies

  • 3/4 cups flour (100 grams)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup + 1 tablespoons butter, divided
  • 6 tablespoons brown sugar (75 grams)
  • 2 tablespoons white sugar (25 grams)
  • 1/2 large egg
  • 1/2 teaspoon vanilla
  • 1 cup chopped semi sweet dark chocolate (about 4 oz)

Whisk together the flour, salt and baking soda in a bowl and set aside.

Brown 1/4 cup butter in a saucepan, swirling, until butter foams and starts to turn brown and smells nutty. Transfer butter to a liquid measuring cup and see how much water content you lost. Stir in the remaining 1 tablespoons of butter – the butter should just melt, not foam.

When the butter is melted and slightly cool, whisk in both sugars until incorporated with no lumps. Whisk in the egg until smooth and glossy. Stir in the vanilla and use a rubber spatula to fold in the dry ingredients until no dry spots remain. Fold in the chocolate.

Use a 1.5 tablespoon cookie scoop and scoop out two balls of dough, so that each cookie is 3 tablespoons later. Smoosh the two balls on top of each other – they should kind of look like a log/ghostie shape with a thicker base stacked with a cookie ball on top. You should get about 7-8 cookies depending on how big your chocolate chunks are. Place the logs on a parchment paper lined cookie sheet, cover with plastic wrap and let chill in the fridge for 15-30 minutes, or as long as it takes for your oven to heat up.

Arrange the racks in the upper and lower thirds of the oven and heat to 375°F.

Space out the cookie logs on parchment paper lined rimmed baking sheets, leaving plenty of space in between. Bake rotating and moving trays halfway if browning unevenly. Bake until golden brown and firm around the edges, 10-12 minutes. Remove from the oven and bang the pan down against the counter top (this helps create a couple of ripples like you see on Instagram) Let cool on the baking sheets and enjoy!

12 Comments

  1. Annie says:

    “Transfer butter to a liquid measuring cup and see how much water content you lost.” I’m confused why you need to see how much water content you lose and what you’re meant to do if you lose too much or not enough. Please explain. Thanks in advance.

    1. Stephanie says:

      hi annie,
      when you brown the butter, you’ll lose water content because the water cooks out and leaves behind the brown butter solids. you might loose from 1-2 tablespoons of liquid, so you just want to bump up your butter to 1/2 cup. if you’ve lost a lot of liquid, you just add in the extra 1-2 tablespoons of butter to make up for it or if you haven’t lost much at all, and the butter measures 1/2 cup, you can just use it as is. hope that helps!

  2. Natalie says:

    These chocolate chip cookies look utterly amazing!

  3. Tera Leiding says:

    Yummo!!

  4. Julie says:

    Do you use salted butter? Or unsalted?

    1. Stephanie says:

      i use unsalted :)

  5. Katie says:

    I plan to make these this week. They look fantastic. Do you bake all the cookies in the oven at once?

    1. Stephanie says:

      hi katie,
      yes, but you can save them in the fridge to bake as you go if you’re only going to keep them in there for a week or so. otherwise you can freeze them too – they’ll take a bit more time to bake. if you bake them all at once, they’re still great the next day, soft and chewy with crisp edges. just be sure to change the racks and rotate as you bake. hope that helps!

  6. Union Fare says:

    The amount of smiley face, I heart and 100 emojis that would go on this comment would go on for days. These look so amazing that I’m eating them through the computer.

    * *
    U

  7. J says:

    Hi, what’s type of flour is being used here, plain (AP), cake, pastry or bread? Thanks

    1. Stephanie says:

      hi, it’s ap, i’ll update the recipe :)

      1. J says:

        Thank you :)

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