The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat

Looking for the perfect chocolate chip cookie recipe? These brown butter chocolate chip cookies are guaranteed to be the best you’ve ever had! Made with browned butter for a rich, nutty flavor and a blend of semisweet and milk chocolate chips, these cookies offer a decadent treat that’s crispy on the edges and chewy in the middle. The addition of flaky sea salt enhances the sweetness, making every bite irresistible.

This recipe is perfect for anyone craving classic chocolate chip cookies with a twist. Whether you prefer chewy cookies, crispy cookies, or gooey chocolate chip cookies, this recipe delivers it all. Chill the dough for the perfect texture and let the cookies cool for an unforgettable homemade dessert.

Ingredients:

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)

Instructions:

1. Brown the butter: In a small saucepan, melt the butter over medium heat. Once melted, whisk constantly as it begins to crackle and foam. After 5-8 minutes, the butter will turn a golden amber color and emit a nutty aroma. Remove from heat and immediately transfer the butter to a medium bowl, scraping all the browned bits from the pan. Set aside to cool for about 15 minutes.
2. Mix the wet ingredients: In the bowl of a stand mixer with the paddle attachment, combine the brown butter, brown sugar, and granulated sugar. Mix for about 1 minute until well combined. Add the egg, egg yolk, vanilla extract, and Greek yogurt, beating until the mixture is smooth and creamy, resembling a caramel sauce (about 1 minute).
3. Prepare the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer running on low, gradually add the dry ingredients to the wet ingredients and mix just until combined. Add both semisweet and milk/dark chocolate chips, mixing on low speed until incorporated. Be careful not to overmix.
4. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 10 minutes. Then, use a medium cookie scoop or spoon to measure out 2 heaping tablespoons of dough, rolling each into a ball. Place the dough balls onto a lined baking sheet or plate. Cover and refrigerate for a minimum of 2 hours, or up to 24 hours. Chilling the dough ensures the flavors meld and prevents spreading while baking.
5. Preheat the oven: When ready to bake, place a rack in the center of the oven and preheat to 350°F. Line a large baking sheet with parchment paper. Allow the dough balls to soften at room temperature for 15 minutes.
6. Bake the cookies: Arrange the dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 9-11 minutes, or until the edges are golden brown. The center will look slightly underdone but will continue cooking on the baking sheet.
7. Cool the cookies: Let the cookies sit on the baking sheet for 5 minutes to set, then sprinkle each cookie with flaky sea salt. Transfer the cookies to a wire rack to cool completely. Once the baking sheet cools, repeat with the remaining dough balls.
8. Store the cookies: Keep the cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

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Why You’ll Love This Recipe

These brown butter chocolate chip cookies are the epitome of indulgence, offering a rich, nutty flavor from the browned butter combined with the perfect balance of sweetness. The brown butter gives the cookies a deep, caramel-like flavor that elevates the chocolate chips, making them far from your average chocolate chip cookie. The sea salt topping adds a savory contrast, creating an unforgettable treat that will leave you craving more.

Tips

• Patience is key: Make sure to chill the dough for at least 2 hours (preferably longer). This step ensures the dough firms up and prevents the cookies from spreading too thin during baking.
• Don’t skip the brown butter: The browned butter adds a nutty, deep flavor that makes these cookies stand out. It’s worth the extra step!
• Room temperature ingredients: For the best results, let your butter, egg, and egg yolk come to room temperature before mixing.

Variations and Substitutions

• Add nuts: For extra texture, fold in ½ cup of chopped walnuts, pecans, or macadamia nuts.
• Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-free option: Swap the butter for a dairy-free butter alternative and use dairy-free chocolate chips.
• Chocolate options: Mix and match your favorite chocolates—dark chocolate, white chocolate, or even peanut butter chips for a fun twist.

FAQs

• Can I make these cookies without brown butter? While brown butter adds a special flavor, you can still make these cookies with regular melted butter. The texture may be slightly different, but they’ll still be delicious.
• How long do I need to chill the dough? Chilling for a minimum of 2 hours is recommended, but up to 24 hours gives the best flavor and texture.
• Can I freeze the dough? Yes, you can freeze the dough balls for up to 3 months. Just bake them straight from the freezer, adding an extra 1-2 minutes to the baking time.

Serving Suggestions

Serve these decadent brown butter chocolate chip cookies with a glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for the ultimate dessert experience. They also make a wonderful homemade gift for any occasion.

Enjoy these rich, buttery cookies as a treat for yourself or share them with friends and family for a memorable dessert!