Sea Salt Brown Butter Chocolate Chip Cookies

 Lazy Sundays call for baking! Here’s my version of Picky Palate’s Salted Brown Butter Dark Chocolate Chip Cookie recipe. Instead of dark chocolate, I used semi-sweet chocolate chips, and I also used Celtic Sea Salt instead of Fleur de Sel. These turned out to have the perfect balance of sweet with a touch of salty. The hardest part of this recipe is making the brown butter. Basically, brown butter is toasting butter in a saucepan without burning it. It gives recipes a different, more nutty flavor. It seems complicated, but it just takes a watchful eye! 

The lineup, minus the brown sugar!

To make brown butter, melt butter on med-high heat for about 5 minutes until you see a golden brown color like this. You’ll also see little brown specks if you look closely. This is the color you want, no darker!

Scoop about 2 tbls of dough on a cookie sheet. Then, add a sprinkle of sea salt to each cookie. 


  • 1 stick unsalted butter
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons instant vanilla pudding mix
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon corn starch
  • 1/4 teaspoon kosher salt
  • 1 1/4 cups semi-sweet chocolate chips
  • Aprox. 2-3 teaspoons sea salt
  1. Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper.
  2. Place butter into a small saucepan over medium heat. Swirl and heat until deep golden brown. Remove heat and let cool for 5 minutes.
  3. Place browned butter and little bits from the pan into a stand mixer along with the brown and granulated sugar. Beat to combine then add egg and vanilla beating to combine. Add  flour, pudding mix, baking soda, corn starch, salt and chocolate chips. Mix on low until just combined.
  4. With a medium cookie scoop, place 2 tablespoons of dough onto prepared baking sheet about 1 inch apart. Sprinkle each cookie with a pinch of sea salt and bake for 10 minutes, until baked through. Remove and let cool on baking sheet for 10 minutes before transferring to cooling rack. Serve and enjoy.

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