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Sweet and Salty Brown Butter Chocolate Chip Cookies

makes 18 large cookies
Ken Goodman
makes 18 large cookies


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • cups good-quality semisweet chocolate chips
  • Fleur de sel, for garnish

Chef notes

These golden, rich, buttery cookies have the sweet contrast of chocolate chips. We're changing up the original recipe here by browning the butter to give it an added level of rich, nutty flavor, then topping it with a little garnish of salt.

Technique tip: Chilling the cookie dough before baking helps the cookies retain their shape when baked — no more flat cookies. You can store the dough as a log. Wrap the finished dough with plastic and roll it into a 5-inch log. Chill until ready to use. You can cut slices off the dough and bake.

Swap option: We recommend using fleur de sel, but any salt will do in a pinch.



Line two baking sheets with parchment paper or silicone baking mats.


Whisk the flour, baking soda and salt in a medium-size bowl.


Melt the butter in a medium-size saucepan over medium heat. (Note: Using a light-colored pan will help you see the color of the butter as it browns.) The butter will begin to foam. Stir the butter consistently and cook until it is a dark amber color (darker browned butter is better for baked goods), about 6 minutes. Transfer the butter immediately to a separate bowl to prevent burning. Let it cool for 15 minutes. In a large bowl, combine all the sugars, eggs, vanilla and browned butter. Add the flour mixture in two parts and mix until just combined. Do not overmix your dough. Fold the chocolate chips in gently.


Scoop the dough with an ice cream scoop, large cookie scoop or large spoon and drop onto the prepared baking sheet 2 inches apart. Press down on the cookies lightly to flatten them a little bit. Refrigerate the dough for 1 hour on the cookie sheets (you can also freeze the dough at this point and pull it out whenever you want cookies! Freeze it in an airtight container and allow it to thaw on the cookie sheets for 15 minutes before baking).


Preheat the oven to 350°F. Remove the baking sheets from the refrigerator and sprinkle the cookies lightly with fleur de sel. Bake for 12 to 15 minutes, until just cooked through and slightly golden. Allow them to cool for 5 minutes on the baking sheets, then transfer to a wire rack to cool.