Big Batch Browned Butter Cookie Dough

Everything about this cookie dough makes us happy: roasty, toasty notes from the browned butter, rich Hazelnut flavor and a satisfying salty crunch from Sel Gris. Whip up a batch or two and tuck it in the freezer. It's the perfect base of lots of mix-ins...dark chocolate chips, toffee bits, crushed malted milk balls or walnuts. The possibilities are endless!


2 sticks unsalted butter

2 cups all-purpose flour

1 tsp baking soda

1 tsp Sel Gris

1 cup (packed) dark brown sugar

⅓ cup granulated sugar

2 large eggs, room temperature

2 tsp Natural Hazelnut Flavor


Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly.

Meanwhile, whisk flour, baking soda, and Sel Gris in a medium bowl.

Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat just to combine. Store in a zip top bag in the refrigerator for up to 5 days or in the freezer for up to 6 months.

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