Friday Flowers: Jupiter’s Beard and Salted Brown Butter Chocolate Chip Cookies

Salted Brown Butter Chocolate Chip CookieSometimes I buy a bag of trail mix specifically for any pieces of chocolate it might include.

(And by “sometimes,” I mean “always.”)

The last time I was eating trail mix, my husband said, “I don’t know why you don’t just eat a bag of chocolate.”

Well, the reason is quite simple:  I feel better about my chocolate consumption if it’s mixed into a somewhat healthy snack — even though at the end of the day I’m left with a bag of nuts and dried fruit containing zero chocolate.

Why am I talking about trial mix here!?!?

Salted Brown Butter Chocolate Chip CookieI just think it’s funny.

And I made these absolutely amazing Salted Brown Butter Chocolate Chip Cookies because what I really wanted was the cookie dough!

Am I saying that baked cookies are in any way similar to trail mix?

No, but in my mind I see the correlation, and I hope get it, too.  And I really hope you’ll make these cookies!  Baked or not, the flavor is insanely delicious!

Jupiter's BeardI think these tiny Jupiter’s Beard flowers are so beautiful next to the cookies.  I love the combination of the cookie’s earth tones, and the vibrant pink petals.

As you know, I’m a chef, not a botanist — so please forgive me if I’ve gotten this one wrong.  I think this is Jupiter’s Beard.  Of course, if you know otherwise, I’d love for you to leave me a comment telling me.  Thank you!

(Wondering what Friday Flowers is all about?  Check out the gallery here!)

Salted Brown Butter Chocolate Chip Cookies
Prep time
Cook time
Total time
Serves: Makes 3-1/2 cookies
  • 1 cup brown butter, softened (here's How To Brown Butter)
  • 1-1/4 cup golden brown sugar
  • ¼ cup granulated sugar
  • 1-1/2 tablespoon vanilla extract
  • 1-1/4 teaspoon sea salt
  • 2 large eggs
  • ½ teaspoon baking soda
  • 2-1/4 cup all-purpose flour
  • 3 cups semisweet chocolate chips, chopped (see notes)
  1. Preheat the oven to 375 degrees F, and line two baking sheets with parchment paper. Set aside.
  2. In a medium-sized mixing bowl, combine the brown butter with the sugars, vanilla and salt. Once it's completely smooth, add the eggs and stir to combine thoroughly.
  3. Add the baking soda and flour, and mix just until everything is incorporated evenly and there are no signs of dry flour left.
  4. Fold in the chocolate chips.
  5. Dollop or scoop the dough, about 1-1/2 tablespoons each, onto prepared baking sheets. Leave a couple inches between the, as they will spread when the bake.
  6. Bake the cookies for about 10 minutes. They should be soft when they are removed from the oven, and will firm a bit as they cool.
  7. Let them rest on the baking sheets for at least 10 minutes and then move them to a cooling rack or a large plate.
What are "chopped" chocolate chips?! Let me explain. . . lately I've been loving the texture of chocolate chips when I quickly blend them in a food processor fitted with the blade attachment. It rounds the edges of most of the chips, and makes tiny pieces out of some. Do you have to do this? NO! I'm just into it -- if you have a food processor, check it out and see what you think!

Please note that the listed prep time does not include making the brown butter, which I suggest you make ahead of time. (I make a lot at once and always have it on hand.)

Disclaimer: I'm not suggesting you go out and eat cookie dough, because it typically includes raw eggs. Please use your own judgment and be cautious.
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  1. says

    Valentina, I hereby declare you my favorite cookie baker, because A) every cookie of your’s that I’ve ever had has been amazing, B) because I know you’ll keep creating fantastic cookie recipes, and C) because maybe if I’m really nice you’ll make some for me.
    Love Friday Flowers too!

  2. says

    yummy! thanks for the tips on choc chips in the food processor. i like your confessions on your blog. sometimes, that’s the only reason to write a post! to confess!!! 🙂

  3. says

    Oh my word. I find it completely dangerous to have a platter of cookies laying around in my house, because I will eat every single one till they are gone. This recipe grabbed my attention and now I’m dying to try some…. Not good for my waist Valentina, but perfect for my tummy! 🙂 Thank you for sharing…. Maybe if I’m as nice as Nancy you will make me some too. I’m in a fantasy right now, I know, you’re cookies have me going crazy…. imagine? I never even had them, and I already know they are worth going bonkers over.

  4. says

    It’s Valentina night over here this evening! Making these cookies for the 2nd time (just finished off the last one left from my freezer Sunday night and desperately needed more). Earlier made momtastic broccoli and cauliflower in a super-hot oven. YUM!

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