Prepare to fall in love with my Browned Butter Sea Salt Double Chocolate Chip Cookies! This recipe takes the beloved chocolate chip cookie and transforms it into something truly special. Thanks to the addition of browned butter, these cookies boast a rich, nutty flavor that adds a new layer of depth to the classic taste we all adore.
What are you waiting for? Dive into this simple, yet sophisticated recipe and treat yourself to a batch of cookies that promise to impress. And, don’t just take my word for it, they’re so good they were even featured in O, The Oprah Magazine!
How I Make My Famous Browned Butter Salted Double Chocolate Chip Cookies
Start with High-Quality Ingredients
Of course, you don’t have to use exactly the same brands and ingredients I use. However, I do think some must-haves really help make these cookies special!
Maldon Sea Salt Flakes
Making sure that you have a good quality sea salt for this double chocolate chip cookies recipe is critical! The Maldon sea salt flakes are the only ones we use as we think it brings out the best flavor to balance out the sweetness of the chocolate!
The addition of sea salt flakes on top of the cookies really takes these cookies over the top. Plus, the contrast between the salty and sweet flavors is always a winning combination.
Wilton Bake It Better Steel Non-Stick Cookie Pan
We have a large oven in our home that fits the Wilton Bake It Better Non-Stick Cookie Pan and we love it. We do not recommend placing two trays in the oven at once. Keeping it one tray at a time yields the best results.
GHIRARDELLI Semi-Sweet Chocolate
We are big GHIRARDELLI chocolate fans, so we highly recommend using it for both your semi-sweet chocolate chips and your dark chocolate chips. The semi-sweet chocolate chips add a classic chocolate flavor to the cookies, while the dark chocolate chips add a bit of depth and bitterness that really enhances the overall flavor of the cookies.
Plus, using a combination of chocolate chips means you get a bit of both in every bite, which is always a win.
KitchenAid Stand Mixer
For almost all my baking, I rely heavily on my KitchenAid stand mixer. It truly makes my baking easy and quick!
Shop the Exact Ingredients and Cookware I Use!
Step-By-Step
Alright now that you’ve got my exact ingredient list, let’s move along to my step-by-step process for my famous browned butter chocolate chip cookies!
Step 1: Brown Butter
The first step to making our delicious browned butter salted double chocolate chip cookies recipe is to brown the butter. To do this, you’ll need to melt the butter in a saucepan over medium heat. As the butter melts, it will start to foam and bubble. This is the water in the butter evaporating.
Keep an eye on the butter as it cooks, and you’ll start to notice brown specks forming on the bottom of the pan. These are the milk solids that are caramelizing and giving the butter its nutty flavor. Once you see these brown specks, turn off the heat and let the butter cool for a few minutes.
What Color Browned Butter Are You Looking For?
Not sure what color browned butter you are looking for when making the double chocolate chip cookies recipe? Don’t worry, we went ahead and did the work for you!
The three mason jars above show all the different levels of browned butter. We personally like the dark one the best because we think the flavor is more intense! At the end of the day though, it is a personal preference!
Step 2: Mix Flour, Salt, Baking Soda and set aside.
While the butter is cooling, mix together the flour, salt, and baking soda in a small bowl and set aside.
Step 3: Mix cooled browned butter and sugar in a mixer.
Once the butter has cooled, add it to a mixing bowl along with the brown sugar and white sugar. Mix on medium speed until the sugars are well combined with the butter.
Step 4: Add egg, yolk, Greek Yogurt and vanilla into butter/sugar. Mix until combined.
Next, add the egg, yolk, greek yogurt, and vanilla to the mixing bowl and continue to mix until everything is well combined.
Step 5: Add dry ingredients to wet ingredients in mixer and mix.
With the wet ingredients mixed together, slowly add the dry ingredients to the mixing bowl and continue to mix until everything is well combined.
Step 6: Fold in chocolate chips and refrigerate for at least 4-hours, preferably overnight.
Once the dough is mixed together, fold in the chocolate chips. Then, cover the dough and refrigerate it for at least 4 hours, or preferably overnight. This will help the dough to firm up and make it easier to scoop and bake.
If you chill your cookie dough overnight, it will be very hard when taken out of the fridge. Let it soften for 20-30 minutes on the counter before scooping.
Step 7: Scoop cookie dough with a cookie scoop and bake at 350 Fahrenheit for 9-11 minutes.
When you’re ready to bake the cookies, preheat your oven to 350°F. Using a cookie scoop, portion out the dough and place the cookies on a baking sheet lined with parchment paper. Bake the cookies for 9-11 minutes, or until they are golden brown around the edges.
Step 8: Sprinkle Sea Salt Flakes on cookies a few minutes after you pull them out. Let cool and Enjoy!
As soon as you remove the cookies from the oven, let cool for a minute and then sprinkle some sea salt flakes on top of each cookie. This will give the cookies a bit of extra flavor and balance out the sweetness. ENJOY!
Now that your cookies are baked and cooled, it’s time to dig in and enjoy the fruits of your labor. These browned butter-salted double chocolate chip cookies are sure to be a hit with anyone who loves chocolate and wants to elevate their classic chocolate chip cookie game.
Browned Butter Salted Double Chocolate Chip Cookies Recipe
Ingredients:
- 2 1/4 cups flour
- 1/2 tsp sea salt
- 1 1/2 tsp baking soda
- 2 sticks of butter
- 1 1/2 cups of packed brown sugar
- 1/4 cup sugar
- 1 egg
- 1 yolk
- 1 tbsp of Greek yogurt
- 2 tsp vanilla extract
- 3/4 cup semi sweet chocolate chips
- 3/4 cup dark chocolate chips
*See my tried and true dairy-free substitutes!
Directions:
- Step 1: Brown butter
- Step 2: Mix flour, salt, baking soda and set aside.
- Step 3: Mix cooled browned butter and sugar in a mixer.
- Step 4: Add egg, yolk, greek yogurt and vanilla into butter/sugar. Mix until combined.
- Step 5: Add dry ingredients to wet ingredients in mixer and mix.
- Step 6: Fold in chocolate chips and refrigerate for at least 4-hours, preferably *overnight.
- Step 7: Scoop cookie dough with a cookie scoop and bake at 350 Fahrenheit for 9-11 minutes.
- Step 8: Sprinkle sea salt flakes on cookies a few minutes after you pull them out. Let cool and Enjoy!
*If you chill your cookie dough overnight, it will be very hard when taken out of the fridge. Let it soften for 20-30 minutes on the counter before scooping.
Try My Famous Cookies Dairy-Free!
Recently, one of our cousins asked if we could try to make these cookies dairy-free so that they could enjoy them too! I gave it a try with my favorite dairy-free substitutes and they came out delicious.
Here’s what we subbed in:
- Miyoko’s Unsalted Butter
- So Delicious Dairy-Free Vanilla Coconutmilk Yogurt Alternative
- Enjoy Life Semi-Sweet Mega Chunks
Although I haven’t tried it myself, I have had a couple of people tell me they used a flax egg or Bob Red Mill Egg Replacement to make the cookies both dairy and egg-free and they came out great!
If you enjoyed my Double Chocolate Chip Cookie Recipe, you might also enjoy:
CHEWY VEGAN GINGER COOKIES RECIPE (GLUTEN-FREE)
EASY STARBUCKS SKINNY PEPPERMINT MOCHA RECIPE YOU’LL LOVE!
5 INGREDIENT STARBUCKS VANILLA BEAN FRAPPUCCINO RECIPE
Pin-It for later: Delicious Browned Butter Salted Double Chocolate Chip Cookies Recipe
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