Bakery-style chocolate chip cookies with the addition of nutty brown butter. Don’t forget a sprinkle of sea salt for the ultimate amazing cookie experience! An easy cookie recipe with no mixer required.
We’re kickstarting 2026 and a new year of baking on WJBN blog with a fabulous cookie recipe I recently baked.
Say hello to my latest cookie obsession.
Brown Butter Chocolate Chip Cookies.
Adding brown butter to your next batch of cookie dough is the ultimate flavour upgrade. A classic chocolate chip cookie is pretty good, but adding brown butter elevates a regular chocolate chip cookie to something outstanding.
My winning cookie recipe is made with browned butter and huge chunks of chocolate. The cookies taste great served fresh from the oven and even a couple of days after first baking.
The edges are crisp, slightly crunchy and the inside of the cookie is gorgeously soft. The chocolate mixed with an added sprinkle of flaky sea salt is a divine combination.
Top Tips For The BEST Cookies:
- Use salted butter and brown the butter. Browned butter adds a delicate caramel undertone to the cookie dough. Take your time when browning butter. Brown butter is a game changer and I highly recommend it!
- Use a mixture of chocolate chips and chocolate chunks in your cookie dough. I love the ease of adding a bag of chocolate chips to my cookie dough, but chopping up chocolate makes sure you get those huge chunks of melted chocolate in your cookies! I use supermarket own brand chocolate, you can use expensive chocolate but I don’t think it’s necessary.
- Add cornflour (cornstarch) to your cookie dough. This creates a softer baked cookie and your baked cookie will be slightly thicker, and not spread as much.
- Add a generous amount of vanilla extract to your cookie dough. Vanilla and chocolate = delicious flavour combo!
- Always chill your cookie dough. This not only prevents spreading, but it lets the flavours develop further, leading to a tastier finished product!
I’ve baked a lot of cookie recipes for my blog, but this recipe is by far the best one yet.
Brown Butter Chocolate Chip Cookies
Ingredients
- 170 g butter (salted or unsalted) cut into small chunks
- 280 g plain flour
- 1 teaspoon bicarbonate of soda
- 1 and 1/2 teaspoons cornflour
- 150 g dark or light brown sugar
- 100 g caster or granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 300 g chocolate I use 1 x 200g bar of milk chocolate and 1 x 100g bar of dark chocolate, both chopped into medium sized chunks
- dark chocolate chips I added a couple of handfuls and used the remaining to decorate the cookies
Instructions
- Start by browning the butter. In a small pan, place the chopped butter. Gently melt on a medium heat. Stirring constantly, the butter will begin to foam and sizzle slightly around the edges. In approx 5-8 minutes from when you started, the butter will start to turn golden brown. Some foam will subside and the milk solids at the bottom of the pan will be toasty brown. The butter in the pan will smell intensely buttery and nutty.
- Now remove the pan from the heat and carefully transfer the brown butter to a mixing bowl and set aside to cool for 5 minutes.
- In another mixing bowl, add the flour, bicarbonate of soda and the cornflour. Whisk together to combine fully.
- In the bowl with the melted butter, add both types of sugar, and whisk until incorporated. Now add the whole egg and egg yolk, along with the vanilla extract. Whisking again until combined.
- Now fold through the dry ingredients until a soft dough begins to form. Finally, stir through the chopped chocolate. Cover the bowl containing the cookie dough and chill in the fridge for at least 2 hours or up to 3 days. I usually chill mine overnight. After overnight chilling, I leave my cookie dough at room temperature for 15 minutes before rolling.
- When ready to bake, divide the cookie dough and roll into 60g portions. Preheat oven to 170°C / 150°C Fan / 325°/ Gas Mark 3. Line a couple of baking trays with parchment paper and place the cookies about 3-inches apart.
- Bake the cookies for 12-14 minutes until crisp and lightly golden around the edges, but still soft in the centre. Place any additional chocolate chips/chunks on the tops of cookies if desired. I also like to sprinkle the tops with some flaky sea salt.
- Cool the cookies on the baking trays for 10 minutes, before enjoying. The cookies will keep stored at room temperature in an airtight container for up to 3 days.
Recipe from Sally’s Baking Addiction
More of my favourite recipes!
Pistachio Tiramisu (No-Bake, Eggless Recipe)
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