Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies are perfect thick, chewy chocolate chip cookies that are made even better with the unique flavor of browned butter. These are the BEST tasting cookies EVER!

Browned Butter is a special ingredient that makes every sweet a little bit more special. Try it in these other recipes, Browned Butter Snickerdoodles, Brown Butter M&M Cookies, and Maple Cookies with Brown Butter Frosting

Browned butter chocolate chip cookies, chewy, thick and incredible.

Brown Butter Chocolate Chip Cookie Recipe

Brown butter just makes every cookie recipe better. It gives them a caramelly, nutty flavor that is to die for! Combined with chocolate and a chewy soft center. These will reinvent your chocolate chip cookie forever.

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 Cookie Ingredients

They cookies take a classic favorite to a whole new level!

  • Butter: Use unsalted butter
  • Flour: All purpose will work
  • Baking Soda: The leavening agent
  • Coarse Sea Salt: Creates pockets of saltiness
  • Brown Sugar: Light or dark will both work
  • Sugar: White granulated
  • Egg: Make sure the Egg is large
  • Egg Yolk: Adds extra moisture
  • Vanilla: Adds classic sweetness and flavor
  • Plain Yogurt: Creates the essential moisture lost by browning the butter.
  • Chocolate Chips: Semi sweet, dark, milk, chunk or a mixture of chocolate works

How to Bake Brown Buttered Chocolate Chip Cookies

There is nothing better than a gooey chewy warm out of the oven chocolate chip cookie. Brown butter just makes every cookie recipe better. They were perfect

  1. Butter: Cut the butter in piece and place in a saucepan over medium heat. Whisking constantly allow the butter to brown. Remove from heat and let cool to room temp.
  2. Mix: Whisk the flour, baking soda, and sea salt together in a bowl and set aside.
  3. Combine: In a mixer combine sugars and brown butter, blend until smooth. Add in the egg, egg yolk, vanilla and yogurt
  4. Fold: Next fold in the flour mixture into the wet. Stir in the chocolate chips.
  5. Chill: Cover and place in refrigerate for at least 30 min.
  6. Bake: On a baking sheet lined with parchment scoop the dough out by tablespoons about 2 inches apart and bake for 10-12 min. in a 350 degree oven.

Making the perfect browned butter chocolate chip cookie

How to Make Brown Butter Successfully

Browning butter is quite simple but you do have to be careful you don’t burn it. Make it on the stovetop and wait for the nutty aroma to fill your home.

  • Light colored pan: If you have it, use a light colored pan. This will help you see when the butter is browned. This will help you tell the difference between browned and burnt.
  • Stir: Continue to stir as it melts and watch as it turns to an amber color and smells nutty. Then it’s done.
  • Remove: To keep it from continuing to cook, quickly remove from heat and pour into a heat-proof bowl. Make sure to scrape all the dark brown bits from the bottom. Those are the flavor makers.
  • Moisture: When you brown butter, you get incredible flavor but you do lose moisture. That’s why adding yogurt, or milk is necessary.

Browned butter chocolate chip cookies are thick, chewy and amazing.

Tips for the Best Browned Butter Chocolate Chip Cookies

  • Chill: It is so important to chill cookie dough. It ensures a thicker cookie and a more intense flavor. It will also heighten the buttery caramel flavor of the browned butter.
  • Nuts: Add chopped nuts for added texture.
  • Sea Salt: The sea salt creates these pockets of saltiness that balances the sweetness, you can add up to 1 teaspoon of the sea salt.
  • Yogurt: Seems weird but it’s necessary since the browned butter loses moisture, so this replaces it.
  • Storage: Keep cookies in a fresh in an airtight container for up to a week.
  • Freeze: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 min. Then transfer to a freezer safe bag, they’ll keep for up to 3 months.
  • Freeze Cooked Cookies:  Cool completely then place in a freezer safe bag and keep for up to 3 months.

Browned Butter Chocolate Chip Cookies that are thick chewy and amazing.

More Browned Butter Recipes to Fall in Love With

Browned butter makes everything taste better!

Brown Butter Chocolate Chip Cookies

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

Description

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

Ingredients

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

Instructions

  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.

Recipe Notes

Updated on October 27, 2020

Originally Posted on July 28, 2013


Nutrition Facts

Serves: 24

Calories212kcal (11%)Carbohydrates26g (9%)Protein2g (4%)Fat11g (17%)Saturated Fat7g (35%)Cholesterol36mg (12%)Sodium118mg (5%)Potassium72mg (2%)Fiber1g (4%)Sugar16g (18%)Vitamin A261IU (5%)Calcium19mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

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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