A sweet treat that’s chewy, gooey, and perfectly sweet—they’re Brown-Butter Chocolate Chip Cookies!
If you’re anything like me, you have a sweet tooth that is hard to satisfy. From cakes to candies, I love something sweet. My goal when I bake cookies is to make something different from what I could simply buy at the store, and this Brown-Butter Chocolate Chip Cookie recipe does just that. Chocolate chip cookies are a staple cookie for most people. You put them out at Christmastime, you enjoy them with a glass of milk—it’s a flavor that triggers memories and happiness. This recipe hits those nostalgia points while offering something unique with the use of sea salt and the richness of brown butter.
These cookies are a delicious treat that blends the savory flavors of brown butter and sea salt with a mix of chocolate chips all melted in pools of sweetness. Some people would think that the chocolate chips are the focus of these cookies but in my opinion, it’s the savory side of the cookie that makes them a truly delicious treat you won’t be able to eat just one of. These cookies are crisp and inviting on the outside while being soft and gooey in the center. What I’m trying to tell you is, this is the perfect chocolate chip cookie.
What is brown butter and why do we need it?
You may have eaten thousands of chocolate chip cookies in your time but how much do you know about one of its key ingredients? Brown butter. Brown butter is achieved by taking your regular, everyday butter and heating it until the milky fats in the butter begin to caramelize, a process originating in France that requires no additives. I’m sure now you’re asking, “Why would I do that instead of just using butter?” The answer to that question is twofold. First, it results in a delicious, nutty, almost butterscotch flavor. Second, the brown butter gives an additional crispiness to the outside of your cookie while helping to maintain the soft center.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (2 sticks)
- 1 1/2 cups packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 additional egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon plain Greek yogurt
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate chips
- Maldon sea salt, for sprinkling on top
Instructions
Prep time: 140 minutes
Cooking time: 10 minutes
Yields: 24 cookies
Step 1: In a large saucepan, melt butter over medium heat. Whisk constantly as it foams and then turns a golden amber color, releasing a nutty aroma. Once browned, transfer to a bowl to cool for 10 minutes.
Step 2: Using an electric mixer, blend the cooled brown butter with both sugars for 1 minute. Add in the egg, egg yolk, vanilla, and yogurt, mixing until well incorporated.
Step 3: In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture until just combined. Stir in the chocolate chips.
Step 4: Refrigerate dough for at least 2 hours, or up to 24 hours for best results. Avoid rushing this step for the perfect cookie texture.
Step 5: Once the dough is chilled, preheat your oven to 350°F and line a baking sheet with parchment paper. If the dough is too hard, let it thaw for 20 minutes before scooping.
Step 6: Scoop 2 heaping tablespoons of dough or use a medium cookie scoop to form balls. Place them 2 inches apart on the baking sheet. Bake for 9-11 minutes until golden.
Step 7: Let cookies sit on the baking sheet for 5 minutes, then sprinkle with sea salt. Transfer to a wire rack to cool completely.
FAQs & Tips
Store any leftover cookies either in a sealed container or wrapped tightly in plastic or aluminum foil at room temperature for up to five days. You can refrigerate your stored cookies to increase their shelf life but it will compromise the quality of your cookies.
Semi-sweet chocolate chips have a more direct chocolate flavor whereas milk chocolate chips have a creamier flavor to them. The two are not drastically different but have enough variation in flavor to make for a really nice combination. For more diversity, you could always include a dark chocolate chip; its bitter flavor will complement the nutty flavor of the brown butter and the sea salt topping. However, be sure you like dark chocolate before trying this because the bitterness of dark chocolate is not for everyone.
A power mixer is not necessary for this recipe, though it certainly makes your whisking and mixing much easier. I believe the additional work you put in by mixing by hand makes the final product even more rewarding. As long as you mix your ingredients well and remove any unwanted pockets of unmixed dry ingredients in your cookies, you’re golden.
Serving Suggestions
Cookies are so diverse, and these Brown-Butter Chocolate Chip Cookies are no different. You can make them a snack, a dessert, or even a side dish. When cookies are on the menu the options are limitless. My favorite way to serve these cookies is to do so while they are still warm, the chocolate chips melted, and with a large glass of cold milk. The delicious nutty flavor of the brown butter also pairs beautifully with a nice cup of coffee.
The Best Brown Butter Chocolate Chip Cookies You’ll Ever Eat
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter 2 sticks
- 1 1/2 cups packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg + 1 additional egg yolk at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon plain Greek yogurt
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate chips
- Maldon sea salt for sprinkling on top
Instructions
- In a large saucepan, melt butter over medium heat. Whisk constantly as it foams and then turns a golden amber color, releasing a nutty aroma. Once browned, transfer to a bowl to cool for 10 minutes.
- Using an electric mixer, blend the cooled brown butter with both sugars for 1 minute. Add in the egg, egg yolk, vanilla, and yogurt, mixing until well incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix these dry ingredients into the wet mixture until just combined. Stir in the chocolate chips.
- Refrigerate dough for at least 2 hours, or up to 24 hours for best results. Avoid rushing this step for the perfect cookie texture.
- Once the dough is chilled, preheat your oven to 350°F and line a baking sheet with parchment paper. If the dough is too hard, let it thaw for 20 minutes before scooping.
- Scoop 2 heaping tablespoons of dough or use a medium cookie scoop to form balls. Place them 2 inches apart on the baking sheet. Bake for 9-11 minutes until golden.
- Let cookies sit on the baking sheet for 5 minutes, then sprinkle with sea salt. Transfer to a wire rack to cool completely.
