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Brown Butter Chocolate Chip Cookies Recipe

★★★★★

4.5 from 142 reviews
  • Author: Mariam
  • Total Time: 3 hours 10 minutes
  • Yield: About 24 cookies 1x

Description

These Brown Butter Chocolate Chip Cookies offer an irresistible twist on the classic favorite, featuring nutty browned butter and a mix of semisweet and milk or dark chocolate chips that create a rich, deeply flavorful cookie with a perfect chewy-center and crisp edge. Chilling the dough enhances the flavor and texture, making these cookies a truly elevated and decadent treat.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 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

To Finish

  • Flaky sea salt (such as Maldon), for sprinkling

Instructions

  1. Line baking surface: Line a large plate or baking sheet with parchment paper to place the dough balls before chilling.
  2. Brown the butter: Melt the sliced butter in a small saucepan over medium heat. Whisk constantly as it melts; the butter will crackle, foam, then start turning golden amber. Once browned with a nutty aroma (after 5 to 8 minutes), immediately transfer it—along with the brown bits—from the pan into a medium bowl. Let it cool for about 15 minutes until warm but not hot to the touch.
  3. Mix wet ingredients: Using a stand mixer fitted with a paddle attachment, blend the cooled browned butter with brown sugar and granulated sugar for about 1 minute until combined. Add the egg, egg yolk, vanilla extract, and Greek yogurt, then mix on medium speed until smooth, creamy, and caramel-like, about 1 more minute. Alternatively, whisk vigorously by hand for the same effect.
  4. Prepare dry ingredients: In a separate large bowl, whisk together flour, baking soda, and kosher salt until well combined.
  5. Combine wet and dry: With mixer running on low speed, gradually add the dry ingredients to the wet mixture and mix just until incorporated, about 1 minute. Fold in both types of chocolate chips carefully on low speed, avoiding overmixing. Cover the dough with plastic wrap and refrigerate for 10 minutes.
  6. Form dough balls and chill: Using a medium cookie scoop or spoon, measure about 2 heaping tablespoons of dough, roll into balls with your hands, and place on the lined plate or baking sheet. Cover with plastic wrap and chill in the refrigerator for a minimum of 2 hours and up to 24 hours to develop flavor and prevent spreading during baking.
  7. Preheat oven and prepare baking sheet: When ready to bake, place an oven rack in the center and preheat to 350°F (177°C). Line a large baking sheet with parchment paper. Remove dough balls from fridge and allow them to soften slightly at room temperature for 15 minutes.
  8. Bake the cookies: Arrange dough balls on the parchment-lined baking sheet about 2 inches apart. Bake for 9 to 11 minutes until cookie edges start to turn golden brown while centers remain slightly underdone.
  9. Cool and finish: Let the cookies cool on the baking sheet for 5 minutes to set, then sprinkle each with flaky sea salt. Transfer cookies to a wire rack to cool completely.
  10. Repeat baking: Once the baking sheet cools, bake the remaining dough balls following the same procedure.
  11. Storage: Store baked cookies in an airtight container or reusable silicone bag at room temperature for up to one week. For longer storage, freeze for up to three months.

Notes

  • Chilling the dough is essential to develop deep butterscotch flavor and to prevent excessive spreading during baking.
  • Using a mix of semisweet and milk or dark chocolate chips adds complexity to the chocolate flavor.
  • Flaky sea salt on top of the finished cookies beautifully balances sweetness and enhances flavor.
  • You can substitute salted butter with unsalted butter if preferred, just adjust salt slightly.
  • Make sure eggs and yogurt are at room temperature for optimal mixing and texture.
  • If you don’t have Greek yogurt, you may substitute with sour cream or omit, but the texture may be slightly different.
  • Do not overmix the dough once the dry ingredients are added to maintain tender cookies.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brown butter chocolate chip cookies, best chocolate chip cookies, chewy chocolate chip cookies, browned butter cookies, homemade cookies

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