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Brown Butter Chocolate Chip Cookies with Sea Salt

Last week, I stopped by one of my favorite cooking blogs (Picky Palate) and saw that Jenny had recently published a post for Brown Butter Fleur de Sel Chocolate Chip Cookies.  I’m in love with desserts that play with salty and sweet, so when I saw another cookie recipe that did this, I knew I had to give them a try.  Another thing that intrigued me about this recipe was the brown butter.  When I read the title I asked myself, “what is brown butter and where can I buy some?”.  A paragraph into Jenny’s post I realized brown butter just means browning the butter.  Hello, blonde moment. The brown butter in this recipe gave the cookies a hint of a nutty flavor – LOVE!

Please note: Since I didn’t have any Fleur de Sel, I substituted Sea Salt.  I’ve shopped at multiple local stores and I can’t find Fleur de Sel.  I’m going to try Trader Joe’s, Whole Foods or Sur La Table.


Brown Butter Chocolate Chip Cookies with Sea SaltIngredients:

  • 2 sticks (1 cup) butter
  • 1 1/4 cups packed light brown sugar (I used 1/2 cup dark brown sugar and 3/4 cup light brown sugar)
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 3/4 cups all purpose flour (Note: next time I make these I may only use 2 or 2 1/4 cups of flour)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon Fleur de Sel or sea salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips



1.  Preheat oven to 375 degrees F. and line a large baking sheet with a silpat liner or parchment paper

2.  Place butter into a medium saucepan over medium heat, swirling pan to melt.  Once melted watch carefully.  Butter will foam, boil then little brown bits will start to form around sides and bottom of pan.  Once butter turns a golden brown and has a very nutty aroma, remove from heat.  I transfer mine to a bowl so cooking stops.  Let cool for 5 minutes. (For step-by-step pictures of this process, click here.)

3.  Place both sugars into stand or electric mixer.  Add brown butter and mix until well combined.  Add eggs and vanilla, mixing until well combined.  Place flour, baking soda and Fleur de Sel/sea salt into a large bowl.  Slowly add to wet ingredients then add in chocolate chips, mixing until just combined.  Scoop dough onto prepared baking sheet with a medium sized cookie scoop and sprinkle tops with additional Fleur de Sel/sea salt.  Bake for 9 to 11 minutes, until cooked through.  Let cool for 5 minutes then transfer to cooling rack.

Makes 3 dozen cookies


Thanks for the recipe Jenny, my family loved them!

  • April 12, 2011 - 12:09 pm

    Jamie - I was thinking about these all morning today. I was so hoping you’d put the recipe on the blog. These are my favorite cookies I’ve had in a LONG TIME! Thanks for sharing. :)

  • April 13, 2011 - 3:43 pm

    Cinnamon Pull-Apart Bread | Fancy House Road - [...] to give the Cinnamon Pull-Apart Bread recipe you sent me a try.  Similar to yesterday’s cookie recipe, this bread recipe also used brown butter.  Am I the only one who finds this odd?  Just yesterday [...]

  • April 29, 2012 - 6:55 pm

    Kate - These sound delicious. I will have to give them a try next Sunday. Thanks for sharing.

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