Brown Butter Chocolate Chip Cookies

As a food blogger I am always trying new things and different recipes. But somedays it is just nice to make a batch of fresh chocolate chip cookies. There is nothing better than a gooey chewy warm out of the oven chocolate chip cookie. And I think this may have just been the best out there.

Brown butter chocolate chip cookies, one torn in half with chocolate melting and one stack of 7 beside a glass of white milk.Brown butter just makes every cookie recipe better. While we were all sneaking some of the cookie dough, my little 5 year old said, Mom! This is the best caramel chocolate chip cookie dough that you have made! I had never thought of describing brown butter as a caramel type flavor. But it kind of is! It gives it a caramelly, nutty flavor that is to die for!

Stack of 7 chocolate chip cookies beside a glass jar of milk.I think that this might just be the best cookie recipe that I have tried! I like when cookie recipes stay soft and chewy after you bake them for days after. They were perfect! I know that you will love them too!

Brown Butter Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Author Alyssa Rivers
Servings 24 Cookies

Perfect chocolate chip cookies are made even better with brown butter!

Course Dessert
Cuisine American
Keyword brown butter chocolate chip cookies, chocolate chip cookies, cookie recipes


  • 1 cup unsalted butter
  • 2 1/4 cups all-purpose flour
  • 1 1/4 tsp. baking soda
  • 1/2 tsp. coarse sea salt
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 1/2 tsp. vanilla extract
  • 1 Tbsp. plain yogurt I used Greek yogurt
  • 1 cup semisweet chocolate chips I used jumbo


  1. Preheat oven to 350 degrees. Cut the butter in pieces and place in a saucepan over medium heat. Whisking frequently allow the butter to brown. Remove from heat and let cool to room temperature.
  2. In a mixing bowl, whisk together flour, baking soda, and sea salt. Set aside,
  3. In your mixer, combine sugars and brown butter. Blend until smooth. Add the egg, egg yolk, vanilla, and yogurt.
  4. Next, mix in the dry ingredients. Fold in the chocolate chips until incorporated. Cover and chill in the refrigerator for 30 minutes.
  5. On a non-stick baking sheet, or lined with parchment paper, scoop the dough out by tablespoons about 2 inches apart.
  6. Bake until golden brown in the preheated oven for 10-12 minutes.
Nutrition Facts
Brown Butter Chocolate Chip Cookies
Amount Per Serving
Calories 212 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 7g35%
Cholesterol 36mg12%
Sodium 118mg5%
Potassium 72mg2%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 16g18%
Protein 2g4%
Vitamin A 261IU5%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.


Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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    1. By far the BEST chocolate chip cookies I have ever made! I host youth group at my home every tuesday night and provide dinner and dessert. I’ve made a number of your recipes for teens and these cookies were by far at the top of the list! My sister compared thought they were the Nieman Marcus cookie recipe but these are better and so much easier to make!!!

  1. I love this recipe! I would say step 1 should not include preheating your oven. It’s wasteful to have your oven on starting at this step since browning the butter and allowing it to cool takes a good deal of time 🙂

  2. These cookies are to die for. The only problem I had is that they didn’t flatten out/spread into what your picture shows. They stayed as mounds/hills. Any suggestions would be greatly appreciated.

  3. Wow wow wow!!!!! Let me preface this by saying I am a brand new baker. I started out simple by mastering shortbread cookies. Then I moved onto chocolate chip cookies. I didn’t realize how difficult it would be to find CCC’s that fulfill my every desire – until these! I had been making a staple CCC recipe for the last few months that I found on the web with the most reviews, nearly 5 stars, I thought I couldn’t go wrong. But they fell SO flat. I still scratch my head at how they had such high reviews. I kept searching, tried a few other recipes and still…not what I was looking for. This recipe has been bookmarked for a while, and I thought with the holidays here I better make a batch of “wow” factor chocolate chip cookies and I better do it soon! So I made this recipe with high hopes and it’s even better than I could have imagined. It’s so rich in all the flavors the other cookies I made were lacking. And I made them! Me! (proud baker here!) And needless to say, I am super excited to impress everyone tomorrow with them. They are soft, gooey, bursting with flavor, absolutely perfect. Thank-you so much for this recipe. THIS should be the staple “go-to” perfect CCC recipe on the web. (oh and PS- my MINOR modification was merely because I didn’t have any greek yogurt – I had only sour cream, and fearing I might ruin them, it still turned out fantastic with my substitution!) Thank-you a million times for this recipe. <3 <3

  4. Those cookies look amazing. I am just wondering will it make any difference using plain yogurt instead of greek yogurt? Greek yogurt in my country is alot more expensive and hard to find. Thanks

  5. I just took my 1st batch of these out of the oven and they are amazing! I have never used brwon butter before so I did strain out the particles, but now I know for next time that it’s not necessary. And there will be a next time soon! Thanks so much for sharing your recipe!

  6. OMG! These are the best chocolate chip cookies that I have ever made. The outer edge has the perfect amount of crispiness without being dry or tough and the rest of the cookie is moist and chewy. The brown butter gives them a toffee flavor that is rich and delicious I live at high altitude (5300 ft) and did not alter the recipe at all. Pure perfection.

  7. i love browned butter cookies. There is a recipe on Food52 that is excellent and Alton Brown’s is wonderful as well. I am trying yours today with a few modifications. I had doubled your recipe and found the dough to be a bit “runny” so I added another 1/2 cup of flour. Since I like chewier, cakey cookies, I used Alton’s advise and used half bread flour. Instead of bagged semi-sweet chocolate chips, I used semi-sweet bars and broke them into uneven pieces. Then added some broken up pretzel pieces. The real secret to the best tasting, chewiest, perfectly browned cookies is refrigerating them, preferably overnight but at least 4 hours. Your cookies, though, look amazing!

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