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Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies with Sea Salt

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Here, Chef Shanna creates a classic chocolate chip cookie dough with a few elevated touches. She upgrades the regular butter to nutty brown butter, and sprinkles flaky sea salt once baked for balance to the sweet. Chewy yet cakey, and studded with plenty of chocolate chips, these cookies will never go out of style.

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Shanna

    By Chef Shanna

    • Calories 500
    • Protein 6g
    • Total Carb 57g
    • Total Fat 29g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • unsalted butter
      • 2 half sticks
      • unsalted butter
    • semisweet chocolate chips
      • 1/3 cup
      • semisweet chocolate chips
    • granulated sugar
      • 1/4 cup
      • granulated sugar
    • light brown sugar
      • 1/3 cup
      • light brown sugar
    • vanilla extract
      • 1/4 teaspoon
      • vanilla extract
    • flour
      • 1 cup
      • flour
    • baking soda
      • 1/2 teaspoon
      • baking soda
    • Maldon sea salt
      • 1 1/2 teaspoon
      • Maldon sea salt
    • parchment paper
      • 1
      • parchment paper

    What You’ll Need

    • eggs
    • kosher salt
    • 10" medium pan
    • baking sheet


    Cooking Steps

    1. Brown butter

      Brown butter

      Preheat oven to 350°F. Heat butter in a medium pan over medium heat. Swirl pan occasionally until butter turns golden and fragrant, 6-8 minutes. Measure out ⅓ cup brown butter and transfer to a large heatproof bowl; set aside to cool slightly until Step 3. Save remaining brown butter for another recipe—it'd make a decadent topping for ice cream.

    2. Prepare ingredients

      Prepare ingredients

      While butter browns, roughly chop chocolate chips (this helps them distribute more evenly in the dough). Line a baking sheet with parchment paper.

    3. Prepare dough

      Prepare dough

      To bowl with cooled brown butter, add granulated sugar and brown sugar and whisk vigorously until smooth, 1-2 minutes. Add vanilla and 1 egg; whisk until fully combined, about 2 minutes more.

    4. Finish dough

      Finish dough

      In a medium bowl, stir together flour, baking soda, and ⅛ teaspoon kosher salt until fully combined. Add flour mixture and chocolate to bowl with brown butter–egg mixture; gently stir until dough is just combined.

    5. Form and chill cookies

      Form and chill cookies

      Scoop heaping tablespoons of dough onto prepared baking sheet, spacing 2 inches apart, to yield 12 cookies, then roll into balls. Chill in refrigerator, about 30 minutes. Use any remaining downtime to get a head start on cleanup.

    6. Plate chocolate chip cookies

      Plate chocolate chip cookies

      Once chilled, bake brown butter chocolate chip cookies until light golden and very soft to the touch, 10-12 minutes (they'll continue to set as they cool). Sprinkle over sea salt (a little goes a long way—feel free to use less, if desired). Let cool on baking sheet at room temperature for 5-10 minutes, then enjoy!

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