Browned Butter Chocolate Chip Cookies Recipe
The nutty richness of browned butter, combined with the sweetness of semi-sweet and milk chocolate chips, transforms this classic cookie into a luxurious treat. This recipe takes a timeless favorite and infuses it with a twist that heightens the flavor and creates a melt-in-your-mouth experience. Every bite is a perfect balance of chewy, crispy edges with a soft center, kissed with a sprinkle of Maldon sea salt for an extra touch of indulgence. These browned butter chocolate chip cookies are more than just a dessert—they are a moment to savor.
Ingredients Overview
Each ingredient in this recipe plays a vital role in creating the perfect texture and flavor. The unsalted butter, browned to a golden hue, lends a rich, nutty flavor that elevates the entire cookie. Using Greek yogurt adds moisture and softness, ensuring that each bite is tender. The combination of both semi-sweet and milk chocolate chips strikes the ideal balance between sweetness and depth, while dark brown sugar infuses the dough with a caramel-like richness. The addition of an extra egg yolk creates a luxurious, chewy texture, and the Maldon sea salt sprinkled on top adds a delicate contrast to the sweetness, making each cookie more complex and flavorful.
How to Make Browned Butter Chocolate Chip Cookies
Browning the Butter
To begin, you’ll need to brown the butter—a step that may sound simple but requires a watchful eye. Melt the butter in a large saucepan over medium heat, stirring constantly. The butter will first sizzle and foam, releasing its water content. As the foam subsides, you’ll notice brown specks forming at the bottom of the pan and the aroma will shift to a deep, nutty fragrance. This signals that the butter has transformed into a golden-brown beauty. Remove it from the heat immediately to avoid burning and transfer to a bowl to cool. Let it rest for about 10 minutes until it’s just warm to the touch. Browning the butter is the key to unlocking a deep, nutty undertone that sets these cookies apart.
Mixing the Dough
Once the butter has cooled, it’s time to bring everything together. Combine the browned butter with both the brown and granulated sugars in a mixing bowl, blending them until smooth and creamy. Add the egg, egg yolk, vanilla extract, and Greek yogurt, mixing until everything is fully incorporated. The Greek yogurt, though subtle, is crucial to maintaining moisture and softness in the cookies, ensuring that they remain chewy on the inside while baking up with crispy edges. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough. Finally, gently fold in the semi-sweet and milk chocolate chips, ensuring even distribution throughout the dough.
Chilling the Dough
Chilling the dough is not a step to be skipped. It is essential for setting the flavors and ensuring the perfect texture in your cookies. As the dough chills, the flavors meld, and the fat in the butter solidifies, preventing the cookies from spreading too much during baking. Chill the dough for at least 2 hours, though 24 hours is even better for a more enhanced flavor. For convenience, consider rolling the dough into balls before chilling. This allows you to simply transfer them to a baking sheet when it’s time to bake, making the process easier and faster. Chilling may seem like a test of patience, but it’s the secret to achieving those thick, bakery-style cookies with a chewy interior.
Baking to Perfection
When you’re ready to bake, preheat the oven to 350°F (175°C). Line your baking sheet with parchment paper and, if necessary, let the dough rest at room temperature for about 20 minutes if it has become too firm. Using a medium cookie scoop or two heaping tablespoons, form balls of dough and place them 2 inches apart on the prepared baking sheet. Bake for 9-11 minutes, or until the edges are a light golden brown. The centers may appear underdone, but resist the temptation to bake them longer—this is exactly what ensures a soft, chewy center. Once out of the oven, allow the cookies to cool for 5 minutes on the sheet before transferring them to a wire rack. As a final touch, sprinkle the warm cookies with Maldon sea salt for an exquisite contrast of flavors.
Recipe Tips & Frequently Asked Questions
How to properly brown butter without burning it
Watch for visual cues like the foam subsiding and brown specks forming. The nutty aroma is your final signal to remove the butter from heat.
The importance of using room temperature eggs and yogurt
Room temperature ingredients blend more easily, leading to a smoother dough and better consistency.
How to adjust baking time for chewy versus crispy cookies
For chewier cookies, bake for 9 minutes; for a crisper edge, bake up to 11 minutes.
Tips for rolling and measuring the dough for uniform cookie sizes
Use a cookie scoop for even-sized cookies, which ensures they bake uniformly.
Suggestions for alternative chocolate chip combinations or add-ins
Try dark chocolate, white chocolate, or even peanut butter chips for a fun twist on this classic recipe.
Can I make the dough ahead of time?
Yes, the dough can be made ahead and refrigerated for up to 24 hours, or frozen for later use.
Why is my cookie dough too hard after chilling?
If the dough becomes too hard, let it sit at room temperature for about 20 minutes before scooping.
Can I use salted butter instead of unsalted?
You can, but reduce the added salt in the recipe to avoid overpowering the flavors.
What if I don’t have Greek yogurt?
Sour cream or plain yogurt can be used as substitutes, offering similar moisture to the dough.
Why is browning butter important?
Browning butter enhances the flavor, adding a rich, nutty depth that takes the cookies to another level.
What to Serve With This Recipe
These cookies are a versatile treat that pair wonderfully with a variety of beverages and desserts. Enjoy them with a glass of cold milk or a steaming mug of hot cocoa for a classic combination. For an elevated dessert experience, serve them warm with a scoop of vanilla ice cream, transforming them into a decadent cookie sundae. They also work well as part of a dessert platter for gatherings, offering a rich, indulgent contrast when paired with lighter treats like fruit or shortbread.
Storage and Freezing Instructions
To keep your cookies fresh and chewy, store them in an airtight container at room temperature for up to 5 days. If you want to make the dough ahead of time or save some for later, you can freeze the cookie dough balls in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag and store for up to 3 months. To bake frozen dough, simply add an extra minute or two to the baking time. If freezing the baked cookies, allow them to cool completely before freezing them in an airtight container. Reheat frozen cookies in a 300°F oven for 5-7 minutes to bring back that freshly baked texture.
These browned butter chocolate chip cookies are perfect for any occasion, whether you’re baking for a holiday gathering or simply treating yourself. The combination of browned butter and two types of chocolate creates a depth of flavor that is irresistibly delicious. Feel free to experiment with add-ins like chopped nuts or dried fruits for a personalized touch, and always remember to sprinkle a bit of Maldon sea salt on top for that extra burst of flavor that sets these cookies apart from the rest.
Ingredients
1 cup (226g) unsalted butter (2 sticks)
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 large egg + 1 additional egg yolk, at room temperature
1 ½ cups (320g) packed dark brown sugar
¼ cup (50g) granulated sugar
2 ¼ cup (270g) all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
¾ cup (135g) semi-sweet chocolate chips
¾ cup (135g) milk chocolate chips (or substitute dark chocolate chips)
Maldon sea salt, for sprinkling on top
Instructions
Begin by browning the butter: Place the butter in a large saucepan over medium heat. Stir continuously as the butter melts and starts to sizzle, then turns foamy. Keep whisking as it transitions to a golden amber hue with a nutty scent. Remove from heat as soon as this transformation occurs, transferring the butter to a medium-sized bowl to cool for about 10 minutes, or until it’s cool to the touch.
Once cooled, combine the browned butter and sugars in a mixing bowl using an electric mixer. Blend on medium speed until the mixture is smooth and creamy, about 1 minute. Add the egg, egg yolk, vanilla extract, and Greek yogurt, mixing again until fully incorporated.
In a separate large bowl, whisk together the flour, salt, and baking soda. Gradually fold the dry mixture into the wet ingredients on low speed until just combined. Gently mix in both the semi-sweet and milk chocolate chips, ensuring they are evenly distributed throughout the dough.
Cover the dough and chill in the refrigerator for at least 2 hours, or up to 24 hours. Do not rush this step; chilling is essential for achieving the perfect texture. For easier baking, roll the dough into balls before chilling. If you prefer, you can refrigerate the dough for 10 minutes first, then roll into balls, place on a tray, and chill for an additional 1-2 hours.
Once the dough has sufficiently chilled, preheat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. If the dough is too firm, allow it to soften at room temperature for about 20 minutes before shaping into cookies. Using a medium cookie scoop or two heaping tablespoons of dough, form balls of cookie dough and place them 2 inches apart on the prepared baking sheet.
Bake for 9-11 minutes, or until the edges are a light golden brown. The centers may appear slightly undercooked, but they will firm up as the cookies cool. Allow the cookies to rest on the baking sheet for 5 minutes before sprinkling them with Maldon sea salt. Transfer the cookies to a wire rack to cool completely.
This recipe yields approximately 24-36 cookies, depending on the size of the dough balls.
Browned Butter Chocolate Chip Cookies Recipe
Ingredients
- 1 cup 226g unsalted butter (2 sticks)
- 1 tablespoon vanilla extract
- 1 tablespoon plain Greek yogurt
- 1 large egg + 1 additional egg yolk at room temperature
- 1 ½ cups 320g packed dark brown sugar
- ¼ cup 50g granulated sugar
- 2 ¼ cup 270g all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup 135g semi-sweet chocolate chips
- ¾ cup 135g milk chocolate chips (or substitute dark chocolate chips)
- Maldon sea salt for sprinkling on top
Instructions
- Begin by browning the butter: Place the butter in a large saucepan over medium heat. Stir continuously as the butter melts and starts to sizzle, then turns foamy. Keep whisking as it transitions to a golden amber hue with a nutty scent. Remove from heat as soon as this transformation occurs, transferring the butter to a medium-sized bowl to cool for about 10 minutes, or until it’s cool to the touch.
- Once cooled, combine the browned butter and sugars in a mixing bowl using an electric mixer. Blend on medium speed until the mixture is smooth and creamy, about 1 minute. Add the egg, egg yolk, vanilla extract, and Greek yogurt, mixing again until fully incorporated.
- In a separate large bowl, whisk together the flour, salt, and baking soda. Gradually fold the dry mixture into the wet ingredients on low speed until just combined. Gently mix in both the semi-sweet and milk chocolate chips, ensuring they are evenly distributed throughout the dough.
- Cover the dough and chill in the refrigerator for at least 2 hours, or up to 24 hours. Do not rush this step; chilling is essential for achieving the perfect texture. For easier baking, roll the dough into balls before chilling. If you prefer, you can refrigerate the dough for 10 minutes first, then roll into balls, place on a tray, and chill for an additional 1-2 hours.
- Once the dough has sufficiently chilled, preheat the oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper. If the dough is too firm, allow it to soften at room temperature for about 20 minutes before shaping into cookies. Using a medium cookie scoop or two heaping tablespoons of dough, form balls of cookie dough and place them 2 inches apart on the prepared baking sheet.
- Bake for 9-11 minutes, or until the edges are a light golden brown. The centers may appear slightly undercooked, but they will firm up as the cookies cool. Allow the cookies to rest on the baking sheet for 5 minutes before sprinkling them with Maldon sea salt. Transfer the cookies to a wire rack to cool completely.
- This recipe yields approximately 24-36 cookies, depending on the size of the dough balls.