The Best Brown Butter Chocolate Chip Cookies You'll Ever Eat
User Reviews
4.8
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Prep Time
2 hrs 30 mins
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Cook Time
10 mins
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Total Time
2 hrs 30 mins
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Servings
24 cookies
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Course
Dessert, Baked Goods
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Cuisine
American
The Best Brown Butter Chocolate Chip Cookies You'll Ever Eat
Description
The recipe starts by melting and browning salted butter, cooking it until it reaches an amber color with nutty aroma, which enhances the flavor beyond traditional butter. The brown butter is mixed with dark brown and granulated sugars, then eggs, vanilla, and Greek yogurt are beaten in until smooth. Dry ingredients including flour, baking soda, and kosher salt are folded in along with a combination of semisweet and milk chocolate chips.
The dough is shaped into balls and baked until the edges are set but the center remains tender and chewy. The addition of flaky sea salt sprinkled on top amplifies the chocolate’s sweetness and adds complexity. This cookie strikes a balance between a soft, gooey center and slight crispness around the edges, showcasing the richness of browned butter combined with a chocolate chip classic.
Additional serving ideas from the notes suggest stuffing the cookie dough balls with chilled Nutella before baking for an extra creamy center. Salted butter is recommended despite a cookbook suggestion for unsalted, as it improves the cookie's flavor profile.
Ingredients
- Wet Ingredients:
- 1 cup butter salted, 226 grams, sliced
- 1 ½ cups dark brown sugar 320 grams, packed
- ¼ cup granulated sugar 50 grams
- 1 egg large egg plus 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon whole-milk greek yogurt plain
- Dry Ingredients:
- 2 ¼ cups all-purpose flour 270 grams
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup semisweet chocolate chips 135 grams
- ¾ cup milk chocolate chips or dark chocolate chips or chunks, 135 grams
- sea salt flaky, I like Maldon
Instructions
- Line a large plate or baking sheet with parchment paper.
- Brown the butter: Melt the butter in a small saucepan over medium heat. Once melted, whisk constantly; the butter will begin to crackle, then foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns brown and gives off a nutty aroma, 5 to 8 minutes, remove from the heat and immediately transfer it to a medium bowl, scraping all the butter and brown bits from the pan. Set aside until cool enough to touch, about 15 minutes.
- Mix the wet ingredients: In the bowl of a stand mixer fitted with the paddle attachment, mix the brown butter, brown sugar, and granulated sugar until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla, and yogurt until the mixture is smooth and creamy and similar in appearance to a caramel sauce, about 1 minute. (Alternatively, you can do this with a whisk; it will take roughly the same amount of time.)
- Prepare the dry ingredients: In another large bowl, whisk the flour, baking soda, and salt until well combined. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients and mix just until combined, about 1 minute. Add both types of chocolate chips and mix on low speed until just incorporated into the dough (don’t overmix!). Cover the bowl with plastic wrap and place in the fridge for 10 minutes.
- Chill the dough: Use a medium cookie scoop or spoon to measure 2 heaping tablespoons of the dough, roll the dough into balls with your hands, and place onto the prepared plate or baking sheet. Repeat with all of the dough. Cover the balls with plastic wrap and refrigerate for a minimum of 2 hours and a maximum of 24 hours. (Chilling the dough will allow the flavors to come together, the butter to solidify so that the cookies do not spread too much, and the sugar to concentrate into a deeper butterscotch flavor. Please note that the dough needs to chill to be perfect. Have patience, because the results are worth it!)
- When you are ready to bake, place a rack in the middle of the oven and preheat to 350°F. Line a large baking sheet with parchment paper. Remove the dough from the fridge to allow them to soften for 15 minutes.
- Bake the cookies: Transfer the dough balls to the prepared baking sheet, placing them 2 inches apart. (Not all cookies will fit on the sheet for one batch.) Bake until the edges of the cookies just begin to turn golden brown, 9 to 11 minutes. (They will look a bit underdone in the middle but will continue to cook once out of the oven.)
- Cool the cookies on the sheet for 5 minutes to allow them to set, then sprinkle each cookie with flasky sea salt. Transfer to a wire rack to cool completely. Once the baking sheet has cooled, repeat with the remaining dough balls.
- To store: Keep cookies in an airtight container or reusable silicone bag at room temperature for up to 1 week, then transfer to the freezer for up to 3 months.
Notes
- Salted butter is preferred over unsalted for a more pronounced flavor.
- For an indulgent variation, stuff dough balls with chilled Nutella before baking to create a creamy filling.
- Chill dough with Nutella filling gently to avoid leakage during baking.
User Reviews
Overall Rating
4.8
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