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  • Writer's pictureKatie Dolatowski

Brown Butter Sea Salt Chocolate Chip Cookies!

Updated: May 17, 2022

I've been perfecting this recipe for a while - and I'm finally happy with where it's at. It's long, but it's also gold.


2 sticks unsalted butter, cut into cubes

3/4 cup granulated sugar 

3/4 cup plus 1 tablespoon brown sugar, packed

3 tsp. Pure Vanilla extract 

2 large eggs

2 1/3- 2 1/2 cups all purpose flour

1 tsp. Baking soda

1 1/2 tsp. Sea salt

2 1/2 cups semisweet or milk chocolate chips


In a light- colored pan or small pot, heat the butter on medium until melted. Once bubbling, reduce heat to low and stir frequently. It will take a bit, but once the butter turns an amber hue, remove from heat.

In a large bowl, mix together both sugars and vanilla extract with a handheld electric mixer. Add 1/3 of the butter, then mix. Repeat again with another 1/3, and then the last 1/3. Mix on high speed for 3 minutes. Add one egg at a time, mixing until just combined after each addition.* 

Add salt and baking soda, and mix until just combined. Add flour in two halves, mixing until just combined. Add the chocolate chips.

Preheat the oven to 350 degrees. Refrigerate dough for 45 minutes to one and a half hours.**

Shape the dough into a tall egg shape, and place about two and a half inches apart on a baking sheet lined with parchment paper. Bake for 6-7 minutes, until just turning golden on the sides. Let cool.***

*It's very important to mix the sugar and butter and high speed before adding the egg so that the hot butter can cool down. Adding cold egg to hot butter will cook it into scrambled egg. Alternatively, you could simply use room- temperature eggs.

**The dough has to be refrigerated in order to bake well. Since the butter is melted, it will be a soft dough and therefore spread quickly in the oven. Refrigeration also allows the ingredients time to really absorb into one another, creating an overall better tasting cookie.

***The cookies will look almost raw, but they are not. They need time to cool, since they are thick and more "liquidy" (from browned butter and extra brown sugar). When they are just turning golden on the edges take them out and let them sit for five to ten minutes to settle. Cooking them any longer will result in a cookie that dries out after an hour. The egg shape will help them to be thick and chewy, and taller balls collapse on themselves and not on the sides like regular balls do.

Yes, this recipe is similar to Nestle Toll House - but trust us, it's better!

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