Brown Butter Chocolate Chip Cookies

While I am generally a healthy eater, sometimes, you just need a cookie. A real one. This is by far my favorite recipe that results in a rich yet authentic chocolate chip cookie taste. It’s based on the Nestle Toll House recipe with a few changes I’ve made. Pro tip: Make the brown butter in advance!


  • 2 3/8 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon sea salt (my favorite real sea salt is here)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temp
  • 2 cups semi-sweet chocolate chips

Step One: Making the Brown Butter

Melt butter gently and on low heat on stovetop. When melted, add in sea salt. Brown will gradually get to a golden tan color and most of the salt will dissolve into the butter. Be sure not to burn the butter. Once browned, allow the butter and salt mixture to get back to room temperature (softened).

Step Two: Dry (Flour) Mixture

While the butter is browning, gently mix the flour and baking soda in a separate bowl.

Step Three: Blending the Wet & Dry Ingredients

Beat the softened and salted brown butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Refrigerate overnight!

Step Four: Baking

Pre-heat oven to 375° (F). Roll refrigerated dough into round balls – the size is up to you!

Place rounded cookie dough onto ungreased baking sheets, leaving enough space for each cookie. Pro tip: use parchment paper on your cookie sheets.

Bake cookies, one baking sheet at a time, in a heated oven. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pro tips:

  • I like to press a pretzel twist into the top of a few cookies. It gives the cookie a nice salty/sweet crunch!
  • I only make a few cookies at a time so they are fresh right when you want to eat them!
  • If you like nuts in your cookie, feel free to add but reduce flour to 2 1/4 cups!

Did you make this? How was it? Share in the Comments

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