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The Best Brown Butter Chocolate Chip Cookies You'll Ever Eat Recipe

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4.3 from 5 reviews

These Brown Butter Chocolate Chip Cookies offer a rich, nutty flavor with a perfect balance of chewy and crispy textures. Browned butter adds a deep caramel-like aroma to the classic chocolate chip cookie, making it utterly irresistible. Chilling the dough intensifies the flavors and ensures minimal spreading during baking, resulting in thick, flavorful cookies topped with a sprinkle of flaky sea salt for an elegant finish.

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
  • Flaky sea salt (such as Maldon) for sprinkling

Instructions

  1. Prepare baking surface: Line a large plate or baking sheet with parchment paper to place dough balls during chilling.
  2. Brown the butter: Melt butter over medium heat in a small saucepan, whisking constantly. The butter will foam and crackle, then turn a golden amber color with a nutty aroma in 5 to 8 minutes. Remove immediately from heat and transfer to a medium bowl, scraping all browned bits. Let cool about 15 minutes until warm to the touch.
  3. Mix wet ingredients: In a stand mixer with paddle attachment, combine browned butter, brown sugar, and granulated sugar; mix about 1 minute until well combined. Beat in egg, egg yolk, vanilla extract, and Greek yogurt until smooth and creamy, resembling caramel sauce, about 1 minute more. This can be done with a whisk if needed.
  4. Combine dry ingredients: In a separate large bowl, whisk together flour, baking soda, and kosher salt until evenly mixed. Gradually add dry ingredients to wet mixture on low mixer speed, mixing just until combined, about 1 minute.
  5. Add chocolate chips: Fold in both types of chocolate chips on low speed until evenly distributed, careful not to overmix. Cover the bowl with plastic wrap and refrigerate the dough for 10 minutes.
  6. Form dough balls: Use a medium cookie scoop or spoon to measure 2 heaping tablespoons of dough each. Roll into balls and place on the prepared plate or baking sheet. Cover with plastic wrap and refrigerate for a minimum of 2 hours, up to 24 hours, to let flavors meld and control spreading.
  7. Preheat oven: Place an oven rack in the center and preheat to 350°F (177°C). Line a large baking sheet with parchment paper. Remove dough from fridge 15 minutes before baking to soften slightly.
  8. Bake cookies: Arrange dough balls 2 inches apart on the baking sheet. Bake 9 to 11 minutes until edges start to turn golden brown; centers will appear slightly underdone but will set during cooling.
  9. Cool and finish: Let cookies cool on baking sheet for 5 minutes to set. Sprinkle with flaky sea salt. Transfer to a wire rack to cool completely. Repeat baking with remaining dough.
  10. Storage: Store cooled cookies in an airtight container at room temperature up to 1 week, or freeze up to 3 months in a freezer bag.

Notes

  • Chilling the dough for at least 2 hours is essential to develop flavor and prevent excessive spreading.
  • Use salted butter as specified for optimal flavor; unsalted butter will require additional salt adjustment.
  • Flaky sea salt enhances the sweet and nutty flavors — do not skip this finishing touch.
  • Cookies freeze well; thaw at room temperature before serving.
  • Use room temperature eggs for better incorporation into the batter.
  • If you don’t have Greek yogurt, you can substitute with an equal amount of sour cream.
  • Brown butter can be made in advance and stored in the fridge; bring to warm before mixing with sugars.

Find it online: https://recipefeastful.com/the-best-brown-butter-chocolate-chip-cookies-youll-ever-eat-recipe/