Brown butter salted chocolate chip cookies

It’s a bit of a February-blah kind of Sunday so I decided to try something new.

Making brown butter for first time:


Inspiration for this recipe was found here, though I made a few tweaks of my own.


  • 1 cup salted butter
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • 1 cup brown sugar
  • ⅓ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla bean paste
  • 1/2 cup salted caramel chips
  • 1 package of Farm Boy milk chocolate drops
  • Flaky sea salt


  • Make brown butter and set aside to cool.

  • Take salted caramels chips and run through food processor until they are finely chopped.

  • Whisk flour, baking soda, chopped caramel chips and kosher salt in a bowl.

  • In a separate large mixing bowl, pour brown butter in and mix brown sugar and granulated sugar. On medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla and then slowly mix in dry ingredients. Once throughly mixed, fold in chocolate drops.

  • Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits.

  • Preheat oven to 375°

  • Portion into “ping pong ball” sized dough balls and place on a silpat or parchment-lined baking sheet. Space evenly and do not flatten.

  • Sprinkle with sea salt.

  • Bake cookies until edges are golden brown and firm but centers are still soft, 9–10 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely.

Accurate representation of me trying these cookies once they were cooled:

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