Brown Butter Chocolate Chip Cookies

Chef Tom fires up the Yoder Smokers YS640s Pellet Grill to bake off his Brown Butter Chocolate Chip Cookies, featuring an unexpected special ingredient!

Brown Butter Chocolate Chip Cookies


  • 1 3/4 cup all purpose flour
  • 2 tsp Noble Saltworks Whiskey Barrel Smoked Salt
  • 1 tsp baking soda
  • 1 cup unsalted butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 4 oz semi-sweet chocolate chips
  • 4 oz dark chocolate chips
  • 1 cup sea salt kettle potato chips, crumbled


Preheat your Yoder Smokers YS640s Pellet Grill to 350ºF set up for indirect grilling.

Over medium low heat, in a Lodge 12” Cast Iron Skillet, melt the the butter, stirring frequently and taking care not to scorch the solids. When the butter turns a golden brown color, immediately remove it from the skillet and let cool to room temperature.

Combine the brown butter and sugars in the bowl of a KitchenAid 5 Quart Stand Mixer. Beat the sugar and butter with the paddle attachment just until it starts to lighten in color.

Add the eggs, one at a time, while mixing at a medium speed, then add the vanilla extract.

In a separate bowl, combine the flour, baking soda and salt and whisk to incorporate. Add half of the dry ingredients to the mixing bowl and mix on low speed until the dries are incorporated. Add the remaining ingredients and repeat.

You might also enjoy: Strawberry Shortcake Cobbler

Add all of the chocolate as well as the crushed kettle chips and mix just until evenly distributed.

Scoop out 1/3 cup potions onto two parchment lined sheet pans. Evenly space six cookies per pan.

Bake just until the edges start to brown and the tops are no longer glossy, about 15 minutes.


  1. Mark
    July 10, 2019

    Whaqt wood pellets do you use for cooks like this?

    1. Kit
      July 10, 2019

      Doesn’t really matter at that temp as you’ll be baking instead of smoking. You don’t get smoke once you hit 300. I keep a bin of pellets for grilling/baking, leftover pellet mixes I can’t really do much with after a smoke.

    2. Admin
      July 11, 2019

      These won’t cook long enough to develop the individual woods flavor. If you really want to pair it, I’d go with a nutty wood like pecan.

  2. Joshua Cory
    July 11, 2019

    I’ve made this recipe twice and both times the dough comes out quite wet. Anyone else? I was considering letting the brown butter sit in the fridge overnight to re-solidify. They also come out rather flat for me. Over mixing maybe? I also subbed brown sugar for dark brown sugar, does dark brown sugar have a higher moisture content? TIA.

    1. Admin
      July 11, 2019

      It actually does. The additional molasses in dark brown sugar will add moisture that won’t evaporate.

  3. KB
    July 23, 2019

    These were unreal. I’ve already made them twice and both times had comments about them being the best cookies ever. I wasn’t sure about the chips, but they added a great texture… even days later they were still adding crunch.

    I have thoroughly enjoyed all the videos and have not been disappointed with anything I had tried to emulate. Next, any chance Chef Tom could do a video on making sourdough???


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