Sea Salt & Brown Butter Chocolate Chip Cookies Recipe

If regular chocolate chip cookies just aren’t cutting it, then you have to try these Sea Salt & Brown Butter Chocolate Chip Cookies! When I want something a little different I will make these Milk & Cookies Popsicles if it’s summer or I will make these Sea Salt & Brown Butter Chocolate Chip Cookies. The brown butter adds a nutty flavor that is pure heaven.

They are buttery, rich, and something extraordinary – outside of the norm. So let’s make them!

The Chocolate

When making these cookies, you will want to use great quality chocolate. Chocolate chips are okay but chocolate chunks that you cut from a bar yourself, just to add to these cookies, will be even better. And a higher end chocolate will give these cookies a flavor that is irresistible. My personal favorite is Valhrona but Callebaut and Ghirardelli are both amazing too!

I recommend a slightly dark chocolate like 60% or mixing together milk chocolate and dark chocolate for a complex flavor.

How to Brown Butter

I bet you have browned butter before and not even realized it! Instead, you may have thought it was a mistake. Browning butter is such an easy step that has delicious consequences. All you need to do is add your butter to a small stockpot (for this recipe we are using 1 cup of butter) and bring the heat to medium, perhaps even medium high.

Stir the butter as it continues to heat up and you will see the butter start to break down and the impurities in the butter float to the top. But we’re going to cook the butter past this point. Continue to stir until the butter darkens and becomes more brown. Continue to stir until small brown flecks start to build along the bottom of the pan. Once you start to see brown flecks, remove the butter from the heat and allow it to cool completely before you use it in these cookies. Using the butter hot will melt the sugar early and ruin the cookie dough.

The Recipe

Beyond making brown butter, this recipe is quite simple! It has more brown sugar than white because it accentuates the flavor of the brown butter. That is quite different than a regular chocolate chip cookie! The dough also needs to be chilled before use. That’s because of the brown butter. You can chill this dough for just an hour or overnight, but it’s best to use the dough within 24 hours. Because you are creating brown butter, and you must chill the dough before cooking, remember that these cookies will need to be started many hours before the time you plan to serve them!

Everything else about this recipe is just like a regular chocolate chip cookie recipe!

Yummmmy, right?! These cookies are amazing for any dinner party, holiday, or just for fun! Bundle them up with twine to give them as a holiday gift. So when are you going to make these Sea Salt & Brown Butter Chocolate Chip Cookies? Tell us in the comments!