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Test Kitchen Approved

Test Kitchen Essentials: Brown Butter Chocolate Chip Cookies

Recipe By Miranda Barnett, Savory Spice Test Kitchen


2 dozen cookies

Prep Time

10 Minutes

Cooking Time

10 Minutes

Recipe By Miranda Barnett, Savory Spice Test Kitchen

This brown butter chocolate chip cookie recipe is part of our Test Kitchen Essentials series, where we show you how to level-up classic recipes with the power of spices!

These cookies balance fruity and floral Tahitian Vanilla Extract, chocolate-enhancing Pure Espresso Powder, and a flaky topping of French Fleur de Sel Sea Salt to create hands down the best brown butter chocolate chip cookie recipe while being both luxurious and approachable.

Recipe Notes

Read about the testing behind this recipe in our blog post, Test Kitchen Essentials: Chocolate Chip Cookies.

*To brown butter: Slowly melt butter in a pan over low heat. Once melted, raise heat to medium-low, and let stir constantly with a rubber spatula until butter is foamy, smells nutty, and starts to turn lightly brown. Keep the heat gentle to not burn the butter. Transfer to a bowl and let cool to room temperature.


2 cups all-purpose flour

3/4 tsp. baking soda

1 cup brown* butter, cooled

1 cup dark brown sugar, packed

1/2 cup granulated sugar

2 eggs

6 oz. dark chocolate chips

2 oz. milk chocolate chips

Savory Spice ingredients in this recipe

  • French Fleur de Sel Sea Salt

    French sea salt is known as the very finest. Sea salt in France is still hand-harvested in the traditional way, by drying seawater in shallow pools...

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  • Pure Espresso Powder

    Our Pure Espresso Powder is a blend of premium spray-dried coffee powders featuring Brazilian Robusta coffee beans. The flavor is bold with bitter ...

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  • Pure Tahitian Vanilla Extract

    Tahitian extract pairs particularly well with fruit-based foods, or when its subtle floral notes can shine. As with all our vanilla extracts, this ...

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Step 1: Prepare dough

Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a medium bowl, whisk together all-purpose flour, French Fleur de Sel Sea Salt, baking soda, and Pure Espresso Powder, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together brown butter, dark brown sugar, and granulated sugar for 4 to 5 min., until light and fluffy. Add Tahitian Vanilla Extract, then eggs one at a time, mixing between each addition until just combined. Add reserved flour mixture and mix until just combined. Remove from stand mixer and fold in chocolate chips with a rubber spatula or wooden spoon.

Step 2: Shape and bake

Roll dough into tablespoon-sized balls and set on prepared baking sheet 2-inches apart. Bake for 8 min., sprinkle with a pinch of French Fleur de Sel Sea Salt, then return to oven to bake for another 2 min. or until edges of cookies are golden brown and center is still slightly puffy. Let cool on baking sheet for 5 min. before transferring to a wire rack to cool.