Salted Browned Butter Chocolate Chip Cookies

Salted Browned Butter Chocolate Chip Cookies (A Little Bit Crunchy A Little Bit Rock and Roll


2 1/2 cups + 2 tablespoons all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks salted butter, browned

3/4 cup sugar

3/4 cup brown sugar

2 teaspoons vanilla extract

2 eggs

2 cups semi sweet chocolate chips

coarse sea salt for sprinkling


1. Preheat your oven to 375 degrees F.

2. Brown the butter and add it to your mixing bowl. Allow it to cool for about 3 minutes. Beat in the sugars and then the eggs and vanilla. Add the dry ingredients. (Your batter will be like a thick, soft caramel consistency.) Stir in the chocolate chips

3. Divide the dough into 1 to 1 1/2 inch round balls and place 3 to 4 inches apart on a parchment lined cookie sheet pan.

4. Gently flatten the balls slightly with three fingers. (You just want them flat enough so the salt won't roll off. It doesn't need to be as flat as sugar cookies.) Sprinkle with a bit of coarse sea salt.

5. Bake for about 8-10 minutes. (Cooking time will vary depending on how big your cookie dough balls are.) I like to remove my cookies when they are still slightly underdone and jiggly in the center. Allow them to cool on the sheet pan on top of a cooling rack and they will slowly finish cooking in the center as they cool. When the cookies are set up. Remove them to a cooling rack to finish cooling completely.

*Note: I like these cookies best served warm, straight from the oven. I will even freeze the dough balls and place them in freezer bags and bake them as I need them. If you bake them all at once, store them at room temperature in an airtight container. In my opinion, they won't be quite as good as freshly baked... you'll loose the ooey, gooeyness of them, but they will still be delicious!