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Chocolate Chip Cookies You’ll Ever Eat Recipe

r Chocolate Chip Cookies You’ll Ever Eat Recipe
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★★★★★

5.2 from 12 reviews

Indulge in the irresistible delight of these Best Brown Butter Chocolate Chip Cookies. The rich, nutty flavor of brown butter combined with two types of chocolate chips creates a cookie that is perfectly crispy on the edges and delightfully chewy in the center. Finished with a sprinkle of flaky sea salt, these cookies are a true crowd-pleaser.

Ingredients

Scale

Wet Ingredients:

  • 1 cup (226 grams) salted butter*, sliced
  • 1 ½ cups (320 grams) packed dark brown sugar
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon plain whole-milk Greek yogurt

Dry Ingredients:

  • 2 ¼ cups (270 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup (135 grams) semisweet chocolate chips
  • ¾ cup (135 grams) milk or dark chocolate chips or chunks

To Finish:

  • Flaky sea salt (such as Maldon)

Instructions

  1. Brown the butter: In a small saucepan, melt the butter over medium heat. Once melted, whisk constantly as it begins to crackle and foam. After 5-8 minutes, the butter will turn a golden amber color and emit a nutty aroma. Remove from heat and immediately transfer the butter to a medium bowl, scraping all the browned bits from the pan. Set aside to cool for about 15 minutes.
  2. Mix the wet ingredients: In the bowl of a stand mixer with the paddle attachment, combine the brown butter, brown sugar, and granulated sugar. Mix for about 1 minute until well combined. Add the egg, egg yolk, vanilla extract, and Greek yogurt, beating until the mixture is smooth and creamy, resembling a caramel sauce (about 1 minute).
  3. Prepare the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer running on low, gradually add the dry ingredients to the wet ingredients and mix just until combined. Add both semisweet and milk/dark chocolate chips, mixing on low speed until incorporated. Be careful not to overmix.
  4. Chill the dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 10 minutes. Then, use a medium cookie scoop or spoon to measure out 2 heaping tablespoons of dough, rolling each into a ball. Place the dough balls onto a lined baking sheet or plate. Cover and refrigerate for a minimum of 2 hours, or up to 24 hours. Chilling the dough ensures the flavors meld and prevents spreading while baking.
  5. Preheat the oven: When ready to bake, place a rack in the center of the oven and preheat to 350°F. Line a large baking sheet with parchment paper. Allow the dough balls to soften at room temperature for 15 minutes.
  6. Bake the cookies: Arrange the dough balls on the prepared baking sheet, spacing them 2 inches apart. Bake for 9-11 minutes, or until the edges are golden brown. The center will look slightly underdone but will continue cooking on the baking sheet.
  7. Cool the cookies: Let the cookies sit on the baking sheet for 5 minutes to set, then sprinkle each cookie with flaky sea salt. Transfer the cookies to a wire rack to cool completely. Once the baking sheet cools, repeat with the remaining dough balls.
  8. Store the cookies: Keep the cookies in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.

Nutrition

Keywords: brown butter chocolate chip cookies, best cookies, dessert, baking, chocolate chips

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