These salted browned butter chocolate chip cookies may just be an improvement on my classic best ever cookie recipe. I honestly didn’t think that it was possible, but here we are! I tweaked my classic recipe to make these when I had some leftover browned butter and thought about how I could make a “fancy cookie”. The million dollar cookie. Basically the cookie that people would rave about over and over again. And since I firmly believe that browned butter makes everything better, the idea stuck.
Browned Butter in Cookies
Browned butter is phenomenal for so many baked goods. It takes a quick 5 minutes on the stove to make (plus cooling time), and then is at your fingertips to develop a deepened flavor in your baked goods. It has a nutty rich flavor that is (in my opinion) totally addicting.
The trick with using browned butter in baking is that you need to make it ahead of time. After you’ve browned your butter, it is obviously very hot and in a liquid form. If you prep it ahead of time, that allows the butter to re-solidify in the refrigerator. Then you will have the perfect state of butter, without the mess of too hot liquid-y butter making a mess of your cookies. Additionally, if you’d rather use all browned butter instead of my normal half butter half shortening ratio, you can do that too! The cookies just may spread more than the do in the pictures.
I’ve touched on the importance of salt in my original chocolate chip cookies post, but it’s always true. Salt in baked goods is what provides the perfect contrast to make it so good! This recipe uses both salt in the cookies and flaked sea salt on top. I highly recommend giving it a try! The flaked salt on top makes it just addictive, and it also gives a great crunch too. I use Maldon Salt Flakes, but you can also use coarse sea salt in a pinch.
Salted Browned Butter Chocolate Chip Cookies
1/2 cup browned butter, softened
1/2 cup vegetable shortening
1 cup granulated sugar
1 cup light brown sugar
2 eggs, room temperature
2 teaspoons vanilla
1 dark chocolate bar, chopped
1 teaspoon salt
1 teaspoon baking powder
3 cups AP flour
- Browned Butter
- Place 1 stick of butter in a saucepot and set it on the stove over high heat.
- Allow the butter to melt and then boil, stirring occasionally. It will eventually turn golden brown and give off a nutty aroma. When you see the browned milk solids at the bottom of the pot, remove from heat.
- Pour the browned butter (solids included!) into a heat-proof container and refrigerate until solidified.
- Cookie Assembly
- Preheat the oven to 375 and combine dry ingredients together in a separate bowl.
- In your stand-mixer bowl with the paddle attachment, blend together the butter and shortening until combined. Add the sugars and blend on medium until light and fluffy, about 2 minutes. Scrape the sides of the bowl as needed with a spatula.
- Add the eggs and vanilla, mix to combine.
- Add the chopped dark chocolate bar to the dough mixture and combine.
- Add the dry ingredients and mix until there is no more visible flour, then stop the mixer.
- Roll into 2-3″ balls and set on cookie sheet.
- Top the dough balls with flaked sea salt.
- Bake for 8-10 minutes until the edges JUST set. (The middle may still seem underdone, this is how you want them!)
- Cool and enjoy!