If you're looking for the best recipe for Brown Butter Chocolate Chip Cookies, this is it. They're crispy at their edges, soft inside and have the most delicious nutty, caramel flavour. They are everything a chocolate chip cookie should be.
Remember back …. when I was told you I was eating WAY too many cookies? There's a reason for that. Two reasons, actually.
Brown butter chocolate chip cookies are DA BOMB. I wanted so badly to call this post The Best Chocolate Chip Cookie Recipe Ever, cause it is. But … I already have a cookie recipe called that. That one's been downgraded. THIS is the best recipe ever.
I want to tell you guys all about how amazing these are, but all I can think right now is, “Why don't I have one of these in my hand (mouth!) right now?” It's distracting.
The edges are perfectly crisp and yet the middle is deliciously soft. The caramel-y flavour will knock your socks off, as will the flaky sea salt sprinkled on top. When my handsome man took his first bite he said, “There's so much butter here.” (He's right.) Then with every other bite he took until all the cookies were gone he declared that they are the best cookies he's ever had.
I'll take it. 🙂
OMG, I can't even say. This is such big news! How about I show you a picture instead …
You guys, that's me! And that belly you see there … that's NOT FROM COOKIES. I swear. There's an actually little human being growing away inside there. Like, a b.a.b.y. OMG.
My handsome man and I are expecting a little one this June. It's exciting and terrifying at the same time. You'd think by 37 I'd feel ready for this, but I'd be lying if I said I was. I've been telling myself that everyone else in the world makes this huge (massive/enormous/gigantic) decision same way we did. You know, by saying, “Fuck it, let's do this.”
Sound about right?
I promise you TEM is not destined to become a mommy blog. There'll be no ultrasound pics posted here, cause unless the little thing belongs to you, those blurry images are just creepy. I won't subject you to that. And there'll be no pictures of a kid with food all over its face. That's so not me. This will remain a food blog. Pinky swear.
But … you may have to put up with a few more cookie recipes over the next few months. <wink wink>
Let's get back to these cookies …
Here's me with brown butter chocolate chip cookies under my nails:
Here's my handsome man with chocolate on his hands …
I can't stress how badly you guys need to make these cookies. And then call me over so I can help you eat them. The combo of the nutty brown butter with the big chocolate chunks and sea salt is so out of this world awesome.
There's only one problem with these cookies: they disappear fast. Lightening/ rocketship/ speeding bullet kind of fast. 🙂
If you make these Sea Salt and Brown Butter Chocolate Chip Cookies make sure you snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 1 cup (8 ounces) salted butter
- 2 cups (10 ounces) all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 large eggs
- ¾ cup plus 2 tablespoons (7 ounces) granulated sugar
- 1 tablespoon cold water
- 2 teaspoons vanilla
- ½ cup (3½ ounces) brown sugar, packed
- 7 ounces chopped dark chocolate
- Flaky sea salt, for garnish (Maldon works great)
- Place the butter in a large frying pan over medium-high heat. Let it cook, swirling the pan a few times, for about 5 minutes, or until it smells roasted and is brown. I like it when the butter is very brown, just shy of burnt. If this is your first time browning butter, keep a close eye on it as it can go from brown to burnt very quickly. It will also foam up a lot so don't walk away from your stove.
- Transfer the brown butter to a heatproof bowl, making sure to scrape out all the tasty brown specks. Place the butter in your fridge for 20-30 minutes, or until it's solidified but still soft.
- In a medium sized bowl, whisk together the flour, sea salt and baking soda.
- In a large bowl beat the eggs, granulated sugar, cold water and vanilla on high for 3 minutes. Add the brown sugar and the brown butter and beat until just combined. Add the flour all at once and beat until it just barely comes together, about 15 seconds. Stir through the chopped chocolate.
- Cover the batter with plastic wrap and place it in your fridge for at least 4 hours, or up to 4 days.
- When you're ready to bake the cookies, preheat your oven to 325 degrees.
- Scoop the dough into balls using a small ice cream scoop, about 2 tablespoons. I like to place the smooth rounded edge of the ball (the part that was against the ice cream scoop) onto the baking sheet. This will give the tops of the cookies a little more texture. Place 6 balls of dough on each 13x11 inch baking sheet. Don't crowd the sheets ... these cookies will spread a lot!
- Bake the cookies for 13-16 minutes, rotating the sheets halfway. When they come out of the oven immediately sprinkle them with a little Maldon sea salt.
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