Name: Brown Butter Chocolate Chip Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1 cup (226 grams) salted butter, sliced; 1 ½ cups (320 grams) packed dark brown sugar; ¼ cup (50 grams) granulated sugar; 1 large egg, at room temperature; 1 large egg yolk, at room temperature; 1 tablespoon vanilla extract; 1 tablespoon plain whole-milk Greek yogurt; 2 ¼ cups (270 grams) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon kosher salt; ¾ cup (135 grams) semisweet chocolate chips; ¾ cup (135 grams) milk or dark chocolate chips or chunks; Flaky sea salt (such as Maldon), for sprinkling

Ingredients

1 cup (226 grams) salted butter*, sliced

1 ½ cups (320 grams) packed dark brown sugar

¼ cup (50 grams) granulated sugar

1 large egg plus 1 large egg yolk, at room temperature

1 tablespoon vanilla extract

1 tablespoon plain whole-milk Greek yogurt

2 ¼ cups (270 grams) all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

¾ cup (135 grams) semisweet chocolate chips

¾ cup (135 grams) milk or dark chocolate chips or chunks

Flaky sea salt (like Maldon), for sprinkling

Instructions

Step 1: Line a large plate or baking sheet with parchment paper.

Step 2: Brown the butter by melting it in a small saucepan over medium heat. Whisk constantly as it melts and crackles, until it turns golden amber and gives off a nutty aroma, about 5 to 8 minutes. Remove from heat and immediately transfer to a medium bowl, scraping in all the browned bits. Let cool for about 15 minutes until just warm to the touch.

Step 3: In a stand mixer fitted with a paddle attachment, mix the cooled brown butter, brown sugar, and granulated sugar until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla extract, and Greek yogurt until smooth and creamy, about 1 minute more.

Step 4: In a separate large bowl, whisk the flour, baking soda, and kosher salt together. With the mixer on low speed, gradually add the dry ingredients to the wet mixture until just combined, about 1 minute.

Step 5: Fold in both types of chocolate chips on low speed until evenly incorporated without overmixing. Cover the dough with plastic wrap and refrigerate for 10 minutes.

Step 6: Using a medium cookie scoop or spoon, portion 2 heaping tablespoons of dough and roll into balls. Arrange them on the prepared plate or baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours and up to 24 hours to develop flavor and prevent spreading.

Step 7: When ready to bake, preheat the oven to 350°F and position a rack in the center. Line a baking sheet with parchment paper. Let dough balls soften at room temperature for 15 minutes.

Step 8: Place dough balls 2 inches apart on the baking sheet and bake for 9 to 11 minutes, until edges turn golden brown but centers still look slightly underdone.

Step 9: Cool cookies on the baking sheet for 5 minutes to set, then sprinkle with flaky sea salt. Transfer to a wire rack to cool completely. Repeat baking with remaining dough.

Tips & Variations

Use salted butter for balanced flavor, but if unsalted, add a pinch more salt to the dough.

Chilling the dough is essential for texture and flavor – don’t skip or shorten this step.

Try mixing half semisweet and half milk chocolate chips for a rich, varied chocolate taste.

For a dairy-free option, substitute yogurt with a non-dairy alternative and use dairy-free chocolate chips.

FAQs

Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but add a pinch extra salt to the dough to make up for the difference. This helps balance the flavors perfectly.

Why do I need to chill the dough?

Chilling the dough allows the flavors to develop fully and prevents the cookies from spreading too much during baking. It also enhances the chewy texture and deepens the buttery sweetness.