Brown Butter and Fleur de Sel Chocolate Chip Cookies

Wondering what the heck Fleur de Sel is? Well, it’s simly a fancy French sea salt. No need to panic. If you can not find this gorgeous salt, you can substitute sea salt or even kosher salt and be just fine:)

A couple weeks ago, I was creating salted carmels that some of you may have caught on my Facebook page. That is when I picked up Fleur de Sel sea salt. I will warn you, it is a little pricey, but yowza it made the perfect salted caramels that you will see in the cookbook and it was the perfect touch to these chocolate chip cookies!

Have you ever made brown butter chocolate chip cookies? Well, if you haven’t do yourself a favor and do it…..now πŸ™‚  It is much easier than you might think. The nutty aroma that comes from brown butter is really unbelievable and it makes a gorgeous buttery crisp yet chewy in the center cookie.

Hope you all enjoy!

Here’s that gorgeous sea salt. Found mine at a local grocery store here in CA.

 

A little closer look πŸ™‚

 

Here are the stages of browning butter….see below for the color you are looking for.

 

Here you have it. A nice golden brown with little bits that form at the bottom. Let the butter cool for a good 5 minutes before adding to the sugars. I’ve done it without waiting and it melts your chocolate chips if you don’t wait, which makes for a not as pretty cookie.

So, you’ll add your brown butter right to your sugars. Make sure you add those little brown bits too, in the second picture. You’ll mix just like normal, but it will look much different that you are used to. Don’t panic πŸ™‚  You’ll add your eggs and vanilla, mixing as usual.

Get your dry ingredients ready. I add 1/2 teaspoon sea salt to the dough then I add a little on top.

 

Time to mix. Add your chips right after the flour.

 

Here’s your dough. Sneak a little bite. I can never pass up that opportunity πŸ™‚

 

Pretty little things aren’t they?

 

Don’t be afraid to add a pinch of sea salt to the tops. It’s the perfect sweet and salty combo πŸ™‚

 

Ta-da! Enjoy πŸ™‚

 

[ziplist]

Brown Butter and Fleur de Sel Chocolate Chip Cookies

2 sticks (1 cup) butter

1 1/4 cups packed light brown sugar

1/4 cup granulated sugar

2 large eggs

2 teaspoons vanilla

2 3/4 cups all purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon Fleur de Sel or sea salt

One 10-ounce bag chocolate chips

1. Preheat oven to 375 degrees F. and line a large baking sheet with a silpat liner or parchment paper

2. Place butter into a medium saucepan over medium heat, swirling pan to melt. Once melted watch carefully. Butter will foam, boil then little brown bits will start to form around sides and bottom of pan. Once butter turns a golden brown and has a very nutty aroma, remove from heat. I transfer mine to a bowl so cooking stops. Let cool for 5 minutes.

3. Place both sugars into stand or electric mixer. Add brown butter and mix until well combined. Add eggs and vanilla, mixing until well combined. Place flour, baking soda and Fleur de Sel/sea salt into a large bowl. Slowly add to wet ingredients then add in chocolate chips, mixing until just combined. Scoop dough onto prepared baking sheet with a medium sized cookie scoop and sprinkle tops with additional Fleur de Sel/sea salt. Bake for 9 to 11 minutes, until cooked through. Let cool for 5 minutes then transfer to cooling rack.

Makes 3 dozen cookies

_________________________________

Have a great rest of your week! Come back soon πŸ™‚


Related Posts

92 Responses
  1. I’m curious what the browning of the butter does. What difference does it make? Just curious. I’m always on the lookout for better cookies!

  2. Michelle

    What is a girl to do at 1 in the morning when she can’t sleep? Bake cookies of course! I should be studying for finals but I couldn’t resist, I had all the ingredients on hand and that’s a rarity for a unviversity student like me. It was super easy and super delicious. I left them on the table and my roommates have been loving them! Hopefully there are still some cookies left for me in the morning. Cookies for breakfast? That’s okay right? πŸ˜‰

    Haha don’t judge me, I’m running on lack of sleep.

    Anyways, thank you! Your recipes are always my favourite.

  3. Oh, my…made these tonight – you’re my hero! They are fabulous and this will probably replace my old chocolate chip cookie recipe. (I used “dark” chocolate chips…but they’re really only just slightly darker than semi.)

  4. Veronica

    Made these today and can I say yum! first attempt with browning butter, was a little nervous that I would burn it, but it was totally easy! Thanks for the step by step photos!

  5. Tamar

    I’ve been meaning to try browning butter – and using salt on cookies – for a while. While I couldn’t get Fleur de Sel around where I live (sigh), I used regular ol’ Atlantic sea salt and ohhh my gosh these were amazing. I’ll probably never not-brown butter now. I could tell just by looking (and who are we kidding, tasting) the batter that these would be phenomenal. I made mine quite large by overloading my large cookie scoop and my oh my, they’re just so chewy and delicious with that hint of saltiness and the nutty flavor from the brown butter. Hands down, my new favorite cookie.
    Thank you times a million from me and my entire family (who are munching on cookies as I type this)

  6. Steph

    These are so good! I had never tried browned butter before. I can’t believe what a difference it makes. This is my new favorite chocolate chip cookie recipe. Thank you so much for sharing!!

  7. Nicole Christine

    Jenny, These cookies are so good and the dough itself had such an amazing aroma, I had a hard time trying not to eat the dough! LOL What a special treat for my family:) I’m freezing most of the cookies for them to enjoy during the humid summer days when my oven in shut off! Thank you for another wonderful recipe:)

  8. Candice at Bookish Penguin had a link to this recipe on her blog, so I came over to check it out. I was so intrigued that I made them within hours of reading this recipe–delicious combination of salty and sweet! Thanks so much for sharing–I will definitely be checking out your blog for more goodies πŸ™‚

    1. Hi Margie,
      I don’t think you can brown butter in the microwave, can’t imagine how it would work. If you hear about it, let me know, lol!!

  9. These look amazing, Jenny! I was going to ask if you used milk chocolate chips, but read the comments first and found out you DID! I love that that! πŸ™‚

  10. Rachel

    I made these as soon as I saw the post and they were incredible! So soft and chewy with a perfect buttery, nutty crisp outside. One of my favorite cookies so far. However, I would recommend eating these within the first 24 hours. By the second day they had lost their wonderful texture and already tasted a bit stale.

    1. Glad you enjoyed them and thanks for the tip πŸ™‚ We enjoyed ours the next day with no problem, but I had them in an airtight container.

  11. WenDee Riffe

    hi~~my name is wendee riffe~~i do stumble and stumbled upon your site!! i like it and the recipe as well as the fleur-de-sel~~i have been looking for it bc i see sarah use it on the cooking channel!! do you like using it and is it worth me ordering some?? i live in a very small town where they really dont even know what sea salt is–let alone that!!LOL!! i found it on amazon and wondered if i should order??? is it worth the splurge?? also–i am going to be following your blog–i like it!!!

    1. Hi WenDee,
      I think the Fleur de Sel is absolutely worth it. You will love it on cookies, caramels, chocolate, brownies, you name it πŸ™‚ Give it a try!!

  12. Tara

    I made these cookies yesterday and they were fantastic. I couldn’t wait to procure fleur de sel , I only had fine sea salt so I used what I had. I suspect kosher salt would have worked as well. I do want to try it with fleur de sel as it seems like a mere refined. Or perhaps grey sea salt which I see eveerywhere but don’t know what to use it for… The cookies salty/sweet flavor notes came through well. I’m keeping this recipe in my chocolate chip cookie rotation.

  13. Jennevieve

    I love your work! Is that too cheesy? Anyway, I am literally having a love affair with these cookies! They are my official go to chocolate chip cookie. They make the most simple ingredients into what I believe to be the most elegant chocolate chip cookie, especially since I used the Ghiradelli semi-sweet chocolate chips! Yummy!!!!

  14. These look absolutely delicious, in fact I think I’m going to have to make them! Your blog is fantastic and the photography is really lovely. Thanks for sharing and inspiring the rest of us!
    Mary x

  15. Wow!! Must be one amongst the best cookies I have seen on the net recently! Never tried brown butter..and salt in cookies. Lovely, innovative and awesome post πŸ™‚

  16. These look so yummy! It must be chocolate cookie day, I posted and have seen several around the net, I’m grabbing this recipe though for my next bake, thanks!

    -Brenda

  17. I LOVE browned butter chocolate chip cookies…. I have a recipe for some similar on by blog with browned butter, fleur de sel and homemade brown sugar! YUM!!! I also love to use milk chocolate chips in them – it pairs so so well.

  18. These are torturing me, I must make them as soon as I have time! Question, do you like your sil pat mats? I have some on my wedding registry and hope they’re as great as I think they’ll be.

    1. I could not survive without my collection of silpat mats!! I use them almost daily, no joke πŸ™‚ You can also use parchment paper, but I like my silpats!!

  19. Sandy Z

    These look AMAZING and I am going to make them this weekend! Silly question, but do you use unsalted butter or salted? I am afraid to make it too salty! Thanks again for making so many yummy treats! Can’t wait for your cook book πŸ™‚

  20. Rebecca Kipe

    you are killing me with all these amazing cookies…cookies are my “thing” so i’m thrilled to find more for my collection. will definitely make these. i’ve been making cookies for years and lately mine are getting so flat…these look beautiful…any idea why these are such a nice shape?

    1. Hi Rebecca,
      It’s a finicky thing, but I’ve found that when I use real butter and my flour/butter ratio is right, they turn out beautifully. I just play around with a bunch of different measurements πŸ™‚

  21. I never make non-brown-buttered chocolate chip cookies anymore, I just will never go back! The cookie dough, also, is the BEST cookie dough I’ve ever had. I’ve had to stop myself from inhaling an entire bowl pre-baking. The salt worries me though… I’m more of a sweet than savory gal myself πŸ™‚

  22. Within hours of reading this post, I was baking these cookies! I just finished eating one – YUM! I have tried a lot of chocolate chip cookie recipes and this is my favorite – BY FAR! And they look beautiful!

  23. Jessica

    These look wonderful! I have been following your blog for months now and I am so inspired! You are so creative and I have made some of your recipes and they do not disappoint. πŸ™‚

    I am finally looking into purchasing a Kitchenaid Mixer – any suggestions on what series to get?

  24. I love browned butter & am a big sweet & salty fan – so I must make these cookies. πŸ™‚ Where did you get the cute measuring cups in the last photo?

  25. Marci

    So i love love your website!! Although lately you are killing me with all these amazing sweets!! πŸ™‚ I have gestational diabetes and every post makes my mouth water and makes me desire all things sugary again!! Your an awesome cook. Thanks for sharing all your ideas!

    1. Oh Marci,
      I am so sorry about your gestational diabetes! I’ve had friends with that and it does not sound fun at all! Hope you are doing well, and best of luck to you!!

  26. Yum, Jenny! I’m with you on the brown butter – I think it takes regular chocolate chip cookies from good to great!

  27. Lindsay

    Wow!! I will definitely be trying those. I love your LA cookie, so I know these will be good. It looks like you used milk chocolate chips?

  28. Beth

    I wonder which chocolate chips would be tastiest with these, milk chocolate or semi-sweet. It’s probably a matter of personal preference, but anyone have an opinion to share? Which did you use, Jenny? Thanks! I love browned butter.

  29. Is there anything more beautiful than browned butter? These cookies look amazing. I just picked up some sea salt (in Feb, does time fly that quickly?) when I was back home in New Hampshire – this looks like a great way to use it!!

  30. Stacey W.

    Those look amazing so now I’m adding that special salt to my list and I hope I can find it. Also, I’m loving those super cute measuring cups in the pictures. Where did you find those?

    1. Hi Stacey, I found those at Pier 1 Imports a year or so ago. Haven’t been there in a while, but it’s worth a look πŸ™‚ They were only about 12 bucks for the whole set. I Love them!

  31. Oh Jenny, these look amazing! So soft and moist, I can just tell the from the pics! Mmmm, good!

    Thanks for the step by step of the butter. Probably a PITA for you to upload but thank you b/c now I know just how brown is browned (darker than I would have thought) so thank you for that tutorial πŸ™‚

Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

Recipe Categories