The best ever salted brown butter chocolate chip cookies


Makes 22

1½ cups all-purpose flour½ cup whole wheat flour1 tsp. baking powder½ tsp. baking soda1 tsp. kosher salt1 cup (2 sticks) salted butter, room temperature1½ cups (packed) light brown sugar½ cup granulated sugar2 large eggs2 cups old-fashioned oats1 Tbsp. vanilla extract

6 oz. semisweet chocolate (at least 60% cacao), chopped


Cooks Notes:

Do not substitute margarine for butter.

Watch the butter carefully as you are browning it, it can quickly go from browned butter to burnt butter in a matter of seconds. Watch for the foaming after about 5 minutes, after it subsides is usually when it is ready. If the butter is cooked too long you will know from the burnt smell. Throw it away and start over.

Freeze unwrapped chocolate caramel candies before pressing into the cookies. This helps the already easily meltable candies from melting too much.

Also important to allow the cookies to cool completely, to allow the candies to become firm again and not so soft from the warm cookies. Can refrigerate for 30 minutes, if you like.

Tips for the Best Peanut Butter Cookies

  • Enjoy within two days of baking for best results.
  • Only use real butter — no shortening, no margarine, no imitation butters.
  • If you have a kitchen scale, use that to measure ingredients for the most accuracy.
  • Try these simple peanut butter cookies drizzled with or dipped in melted milk chocolate or white chocolate.
  • Add chopped peanuts for a crunchy peanut butter cookie.

Can I Make the Dough in Advance?

Yes the dough can be made up to 3 days in advance but you’ll need to let it rest at room temperature for about 30 minutes or so before scooping and shaping. The fats of the peanut butter will solidify in the fridge so it won’t be as easy to work with until it returns to to room temperature.

can I freeze spritz cookies?

Yes! Spritz cookies freeze incredibly well and are best eaten within 3 months of freezing. You can even press out and decorate the dough, then freeze the unbaked cookies on the sheet. The frozen unbaked cookies can be stored in an airtight container for up to 1 month. When you’re ready to bake, arrange the frozen cookies on the baking sheet (add more sprinkles if necessary) and bake an additional 1-2 minutes.

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How To Make Brown Butter Chocolate Chip Cookies:

The steps are extra easy for these cookies…no mixer or chill time required! Here is a quick rundown of the steps, but for the full recipe scroll down to the recipe card!

  1. Brown your butter and let it cool for about 20 minutes.
  2. Mix in both the brown and granulated sugar.
  3. Stir in the eggs, vanilla, salt, baking soda, and flour. Then finally mix in the chocolate chips.
  4. Scoop out the dough and place it on a baking sheet 2- inches apart.
  5. Bake for 10 – 12 minutes at 350°F.
  6. When they are golden brown at the edges and just set in the center pull them out of the oven and if you want, sprinkle with a little extra sea salt!

Brown Butter Salted Chocolate Chip Cookies

4.5 from 2 votes

Prep Time: 30 minutes Cook Time: 10 minutes Total Time: 40 minutes

Servings: 18 cookies

The best Brown Butter Salted Chocolate Chip Cookies aren't just soft and chewy, they're also loaded with rich chocolate chunks and delicious sea salt! Ready in only 40 minutes, this quick and easy chocolate chip cookie recipe will quickly become the new family favorite.

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14 tablespoons unsalted butter divided ½ cup white sugar ¾ cup light or dark brown sugar make sure the sugar is soft and not hard 1 large egg 1 large egg yolk 1 tablespoon vanilla extract 1¾ cup all purpose flour ½ teaspoon salt ½ teaspoon baking soda 1 teaspoon cornstarch 1 cup semi sweet chocolate chips or chocolate chunks sea salt for sprinkling on top


Add 10 tablespoons of butter to a small saucepan. Heat over medium high heat and cook until butter is golden brown and bubbly. Takes about 5 minutes.Add the remaining 4 tablespoons of butter to a large bowl. Cut into cubes.Add the melted butter to the cubed butter in the bowl and stir until melted.Stir in both sugars, eggs and vanilla.In a medium bowl combine flour, salt, baking soda and cornstarch.Fold in the dry ingredients to the wet ingredients in two parts until incorporated. Do not over mix.Fold in chocolate chips.I let my cookie dough sit for 20 minutes to firm up a bit.Preheat oven to 375 degrees while you are waiting for your dough to firm up.Divide dough into 18 cookies and place them on a baking sheet lined with a silicon baking mat or parchment paper.Bake for 10 minutes or until golden brown. (They still may look a bit soft in the middle that is fine)Allow the cookies to cool on the baking sheet for 2-3 minutes then transfer to a wire rack to cool completely.Sprinkle with sea salt and serve!

Nutrition Facts Brown Butter Salted Chocolate Chip Cookies Amount Per Serving Calories 246 Calories from Fat 117 % Daily Value* Fat 13g 20% Saturated Fat 8g 50% Cholesterol 44mg 15% Sodium 104mg 5% Potassium 88mg 3% Carbohydrates 29g 10% Fiber 1g 4% Sugar 18g 20% Protein 2g 4% Vitamin A 305IU 6% Calcium 21mg 2% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert Cuisine: American Keyword: Andes Mint Cookies, Baking, Brown Butter Salted Chocolate Chip Cookies, Dessert

Why Brown the Butter?

Browning butter is a simple way to add a real depth of flavor without much effort at all. The fat solids in the butter become a deep amber color and intensify the richness and nuttiness of the butter.

You want it to cool enough that your chocolate chips don’t melt, but you don’t want it to become a solid again, since you won’t be using a mixer. If your butter cools too much and it does firm up, no problem just reheat it a little bit! Or, if it cools completely and instead of reheating it you can simply make this recipe in the mixer using the paddle attachment. You have flexibility.

How Do You Brown Butter?

Browning butter is so easy! All you do is:

  1. Melt your butter over medium-low heat.
  2. Bring the butter to a boil and swirl the pan continuously (or stir continuously) until the butter foams up and becomes a deep amber color.
  3. It will take a few minutes to start to brown, but once the butter begins to brown it will happen quick so don’t walk away!
  4. Once the color is a deep amber, remove it immediately from the heat and allow it to cool.

Caramel Mocha Cookie Ingredients

Here’s what you’ll need to make these brown butter cookies: butter, sugar, dark brown sugar, eggs, vanilla, all-purpose flour, baking soda, Nestle chocolate chunks, caramels, instant coffee, and coarse sea salt for sprinkling.


You can use the unwrapped caramel bits or caramel squares. If you use the squares, you may want to chop them a bit. I find this easier if they have been frozen for a few minutes first.


For the instant coffee, I used Nescafe Hazelnut. Hazelnut is another one of my favorite flavors, so I of course wanted to incorporate it into these cookies. They also have vanilla which I think would be fabulous. These instant coffee packs are great for baking. Try adding a packet to brownies or a chocolate cake mix to intensify the chocolate flavor!

can you use parchment paper for spritz cookies?

It’s best not to. While cleanup is always easiest when you line the baking sheet with parchment paper, it’s best to leave it bare for spritz cookies. This helps the cookie dough stick to the sheet, rather than the cookie press. It’s the easiest way to avoid having to peel the dough off the press, thus giving you a beautifully shaped cookie. And the good news is spritz cookies bake up buttery and clean, so there’s very little scrubbing that needs to be done. (Unless you have helpers with sprinkle decorations, and then all I can say is enjoy it and let the pan soak.)

On a related note, because the cookies are pressed directly onto the sheet pan, you want to make sure the pans aren’t hot from the oven. Otherwise the dough will start to melt, slide around, and make a mess. Simply rinse the hot sheet pan under running water (very carefully– don’t get a steam burn!) until it is cool to the touch, dry it, then continue pressing out your spritz cookies. 

Why Do Cookie Recipes (Usually) Use Unsalted Butter?

Cookie recipes and baking recipes in particularly usually call for unsalted butter.

This can be confusing when they then tell you to add salt at another part of the recipe!

The reasoning is that it gives you more control over the amount of salt that goes into your baking.

The reasoning is that it gives you more control over the amount of salt that goes into your baking.

Obviously, the end goal for much of our cookie recipes is to end up with a sweet, not salty, treat.

By telling you to use unsalted butter in your recipe and then add 1/4 salt, the recipe creator is trying to help everyone, no matter where you are in the world, get the same results.

If they tell you to use salted butter, the amount of salt could vary per butter stick or brand and it’s harder to keep track of how much salt you really did add in the butter and if you need more or less on top of that.


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