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  • Writer's pictureLa Bearded Lady

Brown Butter Salted Chocolate Chip Cookies

Brown Butter Salted Chocolate Chip Cookies

Another wet and rainy day stuck at home during quarantine calls for some good ol' fashioned comfort food! So fire up the oven, whip out the chocolate chips, and let's make some cookies! Your taste buds will thank you!

The next time I make these I am going to use coarse sea salt. Although their Fine Sea Salt did the trick for sprinkling this time around, the coarse style will be much sexier sprinkled on top.


2 ¼ cups whole wheat flour

1 tsp baking soda

½ tsp cinnamon

¼ tsp nutmeg

¼ tsp black pepper

½ tsp sea salt

1 large egg + 1 egg yolk, room temperature

1 tbsp plain Greek yogurt

1 tbsp vanilla extract

1 cup (2 sticks) unsalted butter, room temperature

1 ½ cups brown sugar

¼ cup granulated sugar

½ cup white chocolate chips

½ cup dark chocolate chips

Coarse sea salt for sprinkling


  1. Add the butter to a medium saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Whisk constantly during this process. In a few minutes, the butter will begin to brown and turn a golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a heat safe bowl to prevent the butter from burning. Set aside to cool.

  2. In a standing mixer, mix the brown butter, brown sugar, and granulated sugar until well combined. Beat in the egg, egg yolk, vanilla extract, and Greek yogurt until combined.

  3. In a medium bowl, sift together the flour, baking soda, cinnamon, black pepper, and sea salt. Slowly and gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add the chocolate chips on low speed until just incorporated.

  4. Line two baking sheets with parchment paper. Roll the dough into balls (about 2 heaping tablespoons each) and space 2 inches apart on the baking sheets. It will make 24-30 cookies. Chill in the refrigerator for 2 hours, or up to 12-24 hours. The dough needs to chill in order to come out well! Do not rush the process!

  5. Once the dough is chilled, preheat the oven to 350°F. Bake the cookies 9-12 minutes or until the edges of the cookies are golden brown. Sprinkle each cookie with sea salt and allow to cool on the sheets for 5 minutes to allow them to set. Remove the cookies from the baking sheets and transfer to a wire rack to cool completely.

Brown Butter Salted Chocolate Chip Cookies

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