salted brown butter chocolate chip cookies


Why do we like chocolate chip cookies so much? It’s certainly not for the originality but for the familiarity – you bite into a chocolate chip cookie with a certain level of expectation, a sense of what’s before you.

Salted Brown Butter Chocolate Chip Cookies | Tutti Dolci

These cookies don’t detour too far from the familiar. The subtle nuances of nutty brown butter, dark brown sugar, and a shower of flaky salt only serve to enhance the classic chocolate chip cookie. Soft and chewy with nice height (chilling the dough elevates both cookie flavor and structure), these cookies are proof that classic is always in style.

Salted Brown Butter Chocolate Chip Cookies | Tutti Dolci Salted Brown Butter Chocolate Chip Cookies | Tutti Dolci


Salted Brown Butter Chocolate Chip Cookies

  • Yield: 20 cookies 1x



  • 1/2 cup unsalted butter
  • 1 2/3 cups flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup dark brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips


  • 1/4 cup semisweet chocolate chips
  • flaky salt


  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
  2. Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat solidified brown butter and dark brown sugar in a large mixer bowl at medium speed until creamy; beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate chips. Cover dough and chill in the refrigerator for at least 4 hours or overnight.
  3. Preheat oven to 350Ā°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
  4. Top cookies with remaining chocolate chips, pressing to adhere. Sprinkle with sea salt and bake, rotating pans halfway through, for 8 minutes, until edges are set. Cool for 4 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.


  • Calories: 150
  • Carbohydrates: 22
  1. I love a good chocolate chip cookie. . I will never get tired of CCCs!! you’re right . . they are familiar and comforting. . love the flaky salt on top!! I love using a blend of bittersweet + semisweet chocolate chips. . yummm!

  2. This is what Bill asks for ALL the time. If he could have one dessert day after day, it would be the chocolate chip cookie. Yours look sublime!!!

  3. Beautiful chocolate chip cookies, Laura! I’m loving your version with brown butter, a little cornstarch and topped with flaky salt. And, your styling and photography are truly inspiring. Thank you for sharing and have a great week! šŸ™‚

  4. I made these today… yummy. Soft and chewy. The brown butter adds a nice richness. I can’t wait to share with my coworkers tomorrow.

  5. Throw all your chocolate chip cookie recipes away. This is absolutely the only recipe you will ever need–I made it just like it was posted except for using mini chips. I ate four without even thinking about it–had to taste them before serving them to company–and I don’t even like chocolate chip cookies! Laura, you’ve converted me to a CCC lover!

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