Ribs, Candy and Cake!

Browned Butter Chocolate Chip Cookies

by laine on December 26, 2011

I like baking more than I like blogging, which is why I’ve been doing a lot more of the former and a lot less of the latter. I have a back log of recipes and pictures and now with Christmas, yeesh, I have material for months to come. It’ll be May before you read about our delicious turkey and fennel gravy or maybe October, just in time for turkey season 2012. So, this post has been about a month coming and I have been making these cookies nearly every week since.

These are the best chocolate chip cookies ever, made extra delicious just by browning the butter and sprinkling with kosher salt. Turns out I’m not the only genius who thought of making cookies with the browned butter I use most often for sauces, but I was proud of this recipe in any case. Salty and Sweet, my favourite snack time combination.

Cook them for ten minutes if you like them chewy or twelve if you prefer them crunchy, but if your balls are bigger..ahem..or your oven temp is never quite right, just bake them until they look golden.

This one goes out to Melanie (who always notices when it takes me weeks between posts) and Marnie (who wanted this recipe), my sister in law and my sister in life respectively.

Start by browning your butter and setting it aside to cool before mixing it into the rest of your cookie recipe.

Add 1 cup of butter to a med sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 3 minutes).

Once the butter begins to boil, stir constantly. As the butter cooks, it will start to foam and rise. Continue stirring.

Once the butter stops foaming and rising after about 2 minutes, it will have begun to brown. This happens quickly and you don’t want it to burn, so remove it from the heat once it becomes amber in colour and smells nutty.

Let the sediment settle to the bottom of the pan for a few minutes. Pour the brown butter through a strainer into a small bowl leaving as much sediment behind as you can.  The brown butter can be stored in the refrigerator and reheated in a microwave as needed.


  • 1 cup of cooled brown butter
  • 1 cup of packed brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1 bag (300g) good quality semi-sweet chocolate chips
  • Coarse ground sea salt (or kosher salt)


Preheat oven to 375°.

Beat cooled butter into sugars. Blend well. Add vanilla and eggs and beat until fluffy.Sift together flour and baking soda. Slowly add to bowl and mix until completely combined. Stir in chocolate chips. Scoop heaping teaspoons onto a non stick cookie sheet and form into balls or use a 1/2 oz. cookie scoop, leaving 2″ between cookies. Press a few grains of coarse salt into the tops of the cookies. Bake for 10 minutes for chewy cookies. 12 minutes for crunchier ones.


{ 3 comments… read them below or add one }

marnie December 27, 2011 at 1:54 pm

they look amazing! i usually bake at 350 or less, but now that i have an electric (more reliable) oven i’m going to try moving up to 375 too. you sister comment made me tear up and you know how we feel about that.


Lisa @ Sweet as Sugar Cookies January 2, 2012 at 2:13 am

I’ve had browned butter choc chip cookies before and adored them. I know I’d love yours too. I have a sweet treat linky party going on at my blog till Monday night and I’d love it if you’d stop by and link your cookies up. http://sweet-as-sugar-cookies.blogspot.com/2011/12/sweets-for-saturday-50.html


Howard Eakins January 25, 2012 at 12:40 am

Really enjoyed this blog article.Really looking forward to read more. Keep writing.


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