Brown Butter and Sea Salt Chocolate Chip Cookies

Wednesday, November 18, 2015 Alanna Figueira 15 Comments

These cookies are so legit.  They're all the things a chocolate chip cookie should be.  They're also another one of those that require the disclaimer "this is not health food"!  They have sugar in them, no refined sugar, but still sugar and 6 cookies will send you into a sugar coma (trust me).   I wanted to create a perfect chocolate chip cookie recipe in time for the holidays that tastes just like the real thing and  They are the perfect soft baked, chewy chocolate chip cookie with crispy edges.  No cakey-ness, no gritty-ness, no crumbly-ness. 

As far as substitutions.... Don't make them if you want them to be exactly like this.  I made these cookies approximately 900xs and this is the perfect ratio of ingredients.  Traditionally, most recipes use both white and brown sugar for the perfect combo of crispy and chewy.  Here I am using coconut sugar in place of brown sugar and organic unrefined cane sugar.  I usually entirely avoid cane sugar, but this is for sure a special occasion recipe and since I can't have gluten at all I would rather splurge on the sugar a little and still avoid a reaction.  I haven't tried any fat other than butter.  The very first main photo is darker because it uses browned butter and the rest of the photos are made with just melted butter.  Browning the butter gives it a nutty, caramel taste but is not necessary at all.  You can just melt the butter without browning and follow instructions otherwise.  Browning butter sounds fancy but is as simple as cutting it up and heating it until it becomes brown and aromatic, so don't be scared!   You need eggs.  Otto's has an egg free recipe on Instagram, check that out for an egg-free chocolate chip cookie.  I first tried with one egg and they were too crumbly, the extra yolk binds it perfectly. These cookies must be chilled.  If you don't chill them they will spread out like crazy and the texture won't be the same.  Don't press the cookies down, they will do their own thing in the oven.  When they're done they puff up a little then deflate to chewy crispy perfection once cooling.  If you try to eat them when they're still piping hot, they will fall apart. 

Browned Butter and Sea Salt Chocolate Chip Cookies 

Servings: 22 cookies 
Prep time: 15 mins
Chill time: overnight or at least 4-6 hours
Cook time: 10-12 mins



1/2 cup butter (1 stick butter), browned and cooled to room temp *instructions are in directions


1/2 cup coconut sugar or brown sugar
1/2 tsp baking soda
1/2 tsp salt


1 large egg 
1 large egg yolk
1 tsp vanilla extract

Fold in:

Flakey sea salt for sprinkling on top (optional)


Brown butter.  Cut up the stick of butter and place pieces in a medium pan on med-low heat.  Butter will melt then begin to bubble and turn brown and aromatic.  Once this happens remove from heat so it doesn't burn and set aside to cool to room temperature. 

While butter is cooling, mix all dry ingredients together in a large mixing bowl. 

Whisk eggs and vanilla in a small bowl.

Add cooled butter and egg mixture to the large bowl and mix to combine into a dough.  

Fold in chocolate chips last.  Mix to combine well.  Place the bowl in refrigerator overnight or at least 4-6 hours.

Once chilled, preheat oven to 350F and line 3 baking sheets with parchment paper.  

Scoop cookies and roll into small balls.  Place on parchment paper leaving room to spread out, I do 6-8 cookies per sheet. Sprinkle with flakey sea salt.  

Bake for 10-12 mins, longer for crispier cookies and closer to 10 for gooey cookies.  Check oven starting at 10 mins, cooking times will vary based on oven.  

Remove from oven and allow 2 mins to cool before transferring to a cooling rack to fully cool.  Like most grainfree baked goods, these will not become fully structured until cooled.

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  2. I made your brownies and they were a huge hit!! Can't wait to make these cookies, just one question; is the stick of butter this recipe calls for a thin stick or a thing of kerrygold? Sorry, I don't bake much.

    1. A thin stick, so 1/2 a cup of butter. That is 1/2 a kerrygold bar. Let me know how they come out!

  3. Do you think Ghee would work instead of butter?

  4. I don't have Ottos flour. I have gluten free flour blend. can I use that? Will I need to add xanam gum if it is not in the flour mix?

  5. You should make cinnamon rolls with cassava flour!

  6. Mine didn't really spread out but they were super delicious! Thanks for an amazing recipe.

  7. these are the best cookies, the brown butter is genius. don't skip the refrigeration part, its key to texture. thanks for inventing these, they are truly a gift.

  8. If I'd like to make it into a cookie pie for my daughter's birthday, how can I just the baking time?

  9. Hi!
    I was just trying to pull up your heavenly tasting cashew butter chocolate chip cookies and its saying the page doesnt exist!?! Please tell me its a mistake! I had your recipe screen shot for the past couple years and made them a ton! Well I got a new phone and lost all my screen shots:( Im craving them sooooo bad! Please tell me they are still posted somewhere? They are the best cookies we have EVER eaten, gluten filled or not!?! ❤❤❤

  10. I was editing a few posts, it should be up now! ❤️

  11. Anything besides cane sugar please?

  12. These were fantastic cookies. Being impatient, I put the dough in the freezer for an hour and it was very stiff and thoroughly chilled. My husband's eyes popped out of his head when he tried one-- he gave it his seal of approval and said that they were the best gluten free chocolate chip cookies I've made yet. The only thing was that they baked extremely flat and thin, but they still had that crispy, chewy texture that we love. Thank you for the recipe.