• Carly Zimmaro

Salted Browned Butter Chocolate Chip Cookies

can you believe Christmas is NEXT WEEK?! I've barely gotten any shopping done {silently panicking} But.... I did create the most delicious, chocolate chip cookie recipe... EVER. It's simple, gooey, crispy and just...perfect. I used browned butter for the first time and I am wondering what the hell I've been doing the past 28 years of my life. The browned butter really added an entire level of nuttiness and passion. It's the blind date this cookie desperately needed....falling in love, happily ever after.

Now the browned butter is so easy but definitely something you must keep your eyeball on the WHOLE time so it doesn't burn. You melt a stick of butter, let it boil and bubble and as soon as you start to see darkening, you take it off the heat. This is what my butter looked like right before I took it off the stove.

It only took about 10 minutes on medium heat for the bubbling butter to become darker. You will have to stir frequently so it's an even cook and the milk solids don't burn. Once you take the browned butter off the stove, add in a heaping Tablespoon of cold butter. This helps in cooling down the browned butter and adds more volume - since we are cooking this on the stove we will lose some of the butter mass. Keep note though, the browned butter will bubble rapidly when we add in the cold butter. Just keep stirring it until it no longer bubbles.

And here you have it! Browned Butter. Now you may think we are done here but we're not. We want this back to butter form. So transfer the warm browned butter to a bowl and refrigerate for 10 minutes or so, until it's solid again.

Now...it's done. This browned butter really makes for such the difference in these cookies. It's not a HUGE difference but it's so subtle it adds that kiss right at the end. It makes you nod 7, 8, 9 times before you can even put your finger on what that "is" that tastes so good.

For the chocolate chips in this, I roughly chopped a chocolate bar. I used Ghiradelli. Please, please try chopping up some good quality chocolate. It makes the cookie that much more personal and bakery style-like. If you have chocolate chips on hand, use em...but fresh chopped, good quality chocolate really makes this cookie...bite. Not to mention, the ooey gooey pools of chocolate on top. You need them in your life.

You can shape these anyway you'd like but I just used a 1 inch scoop. It makes it easy and helps with making sure all the cookies are around the same size. They were about an inch thick and then I plopped on some big shards of chocolate.

I baked these until the edges were golden. That's all you need to look for. The tops will be covered in pools of chocolate and the centers will still be gooey.

When I took the pan out of the oven I slammed the pan down and it deflated the cookies. This helps with making the cookies crack and ripple.

Now, to add our last touch....the salt. Chocolate and salt are just a thing, ok? These will always be a thing. You know, the thing. & don't be shy, really salt them. I had some pretzel salt on hand that I used and then I went and added a bit more of kosher salt.

These are the cookies Santa has been waiting for ALL year. He needs these, you need these, your kiddos needs these and I need these. Double the recipe, pre-scoop and freeze for times in need of this salty, nutty, gooey chocolate chip cookie. You will forever thank yourself.

& don't forget the browned butta.

Salted Browned Butter Chocolate Chip Cookies

yield: 12-16 cookies

prep time: 20 minutes

cook time: 10-12 minutes


Browned Butter

  • 1 stick salted butter + 1 Tbs

Salted Browned Butter Chocolate Chip Cookies

  • Browned Butter (about 1/2 cup)

  • 3/4 c packed light brown sugar

  • 1/4 c granulated sugar

  • 1 1/2 tsp vanilla extract

  • 1 egg (room temp)

  • 1 1/3 c flour

  • 1/2 tsp baking soda

  • pinch of cinnamon

  • 2 c good semi sweet or dark chocolate roughly chopped (I used Ghiradelli)

  • Kosher salt for topping (after cookies are baked)


  1. For the browned butter....in a small pot over medium heat, melt your stick of butter (do not add the + 1Tbs yet). Stir frequently until butter bubbles and begins to brown (see pictures above) once browning starts, take off the heat and add in your last Tablespoon of butter. The browned butter will begin to bubble rapidly - just keep stirring it until it has cooled down. Once the butter has stopped bubbling, pour into a cup or bowl and put in the fridge. This takes about 15 minutes and then you are ready to use it!

  2. Preheat oven to 375 degrees and line a baking sheet with parchment.

  3. In a bowl with a hand mixer or a bowl with stand mixer, beat the cooled browned butter for a minute until smooth and fluffy. Add in the sugars and beat for another minute.

  4. Add in the vanilla and egg and mix until combined.

  5. Add in the flour, baking soda and cinnamon and mix until well combine (about another minute or two)

  6. Stir in the chopped chocolate

  7. Using a 1 inch ice cream scoop, form your cookie dough balls. They were about 1/8 c and 1 inch thick.

  8. Place onto parchment, I made sure there was enough room between each cookie dough ball so they don't cook into each other. I also placed a chunk of chocolate on top of each dough ball to make the pools of chocolate on top, this is optional.

  9. Bake for about 10 minutes until edges are golden brown.

  10. When done, take out of the oven and slam the pan down to deflate the cookies and to give the chocolate a chance to puddle out.

  11. Sprinkle salt over the warm cookies and let cool slightly.

  12. ENJOY!

I did it all for the cookie.


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