Name: Brown Butter Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 cup light brown sugar; 1/2 cup granulated sugar; 2 1/4 cups all-purpose flour; 1 1/4 teaspoon baking soda; 1/2 teaspoon coarse sea salt; 1 large egg; 1 egg yolk; 2 1/2 teaspoon vanilla extract; 1 tablespoon plain yogurt (Greek yogurt recommended); 1 cup semisweet chocolate chips (jumbo size preferred)

Jump to Recipe· 4.7 from 15 reviews

If you’re anything like me, you know that a classic chocolate chip cookie is comfort food at its finest. But what if I told you there’s a way to elevate that nostalgia to a whole new level? Enter the Brown Butter Chocolate Chip Cookies Recipe — where nutty, caramelized brown butter meets melty chocolate chips in the most irresistible cookie you’ll ever bake. I promise, once you try this, regular chocolate chip cookies will feel a little plain in comparison. Stick with me, and I’ll walk you through everything so your batch comes out perfect every time.

Why You’ll Love This Recipe

Deep, rich flavor: Brown butter adds a toasty, nutty aroma and taste that takes these cookies way beyond ordinary.
Perfect texture: Crispy edges and chewy centers — exactly how a cookie should be.
Simple ingredients: You probably already have everything in your kitchen, no fancy shopping needed.
Reliable results: Once you master this recipe, you’ll never go back to plain chocolate chip cookies.

Brown Butter Chocolate Chip Cookies, best chocolate chip cookies, easy cookie recipes, homemade cookies with brown butter, crispy and chewy cookies - A group of round chocolate chip cookies with a golden brown color and slightly cracked tops are stacked closely together on a black metal cooling rack. Each cookie has several dark brown chocolate chips scattered on its rough, textured surface. The cooling rack rests on a white marbled surface, and some loose chocolate chips are scattered around. A light beige cloth is partially visible on the left side. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays its part to create the ultimate indulgent cookie experience. From browning the butter to adding a touch of Greek yogurt, these ingredients blend perfectly — you’ll notice the difference right in the first bite.

Unsalted butter: Browning it brings that signature nutty flavor and adds complexity that regular melted butter can’t match.
All-purpose flour: The backbone for structure and chewiness.
Baking soda: Helps cookies spread just right and get that light, tender crumb.
Coarse sea salt: Balances sweetness and enhances the flavors beautifully.
Light brown sugar: Adds moisture and a caramel note, perfect for soft cookies.
Granulated sugar: Contributes to crisp edges and a slight crunch.
Large egg & egg yolk: Eggs bind and add richness; the extra yolk boosts chewiness and texture.
Vanilla extract: A must-have to lift all those deep flavors.
Plain (Greek) yogurt: Adds moisture and tenderizes the dough without making it runny.
Semisweet chocolate chips (jumbo): Because, obviously, chocolate chips make everything better — jumbo size means gooey pockets of chocolate in every bite.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how this Brown Butter Chocolate Chip Cookies Recipe invites creativity — the base is so good that you can easily play around with textures and flavors. Don’t be afraid to experiment; it’s how you’ll make it truly yours.

Skip the yogurt: If you don’t have yogurt, I’ve swapped in sour cream or even a tablespoon of cream cheese — still fabulous!
Add nuts: Chopped toasted pecans or walnuts add a lovely crunch and complement the nuttiness of brown butter.
Switch the chocolate: Dark chocolate or white chocolate chips both work wonderfully for variations.
Make it gluten-free: I’ve successfully used a 1:1 gluten-free flour blend, just watch bake time closely.

Step-by-Step: How I Make Brown Butter Chocolate Chip Cookies Recipe

Step 1: Brown the butter with care

Start by chopping your butter into chunks and melting it over medium heat, whisking frequently. You’ll see it foam up, then the color will shift from yellow to golden to a light brown speckled with toasted milk solids — that’s exactly what you want. This is where the magic happens, so don’t rush. Just watch and whisk; it should take about 5-7 minutes. Once browned, remove it from heat and let it cool down to room temperature so it doesn’t cook your eggs when mixed later.

Step 2: Mix the dry ingredients

While your butter cools, whisk together the flour, baking soda, and coarse sea salt in a bowl. This ensures that your leavening agent and salt are evenly distributed, preventing any weird salty bits or uneven rise in your cookies.

Step 3: Cream sugars and brown butter

In your mixer (or with a sturdy spoon), blend together the light brown sugar, granulated sugar, and cooled brown butter until smooth and creamy. This combination is the key to getting that perfect caramelized sweetness and chewiness in your cookies.

Step 4: Add eggs, vanilla, and yogurt

Mix in the egg, egg yolk, vanilla extract, and plain yogurt until everything comes together. The yogurt gives an extra tender crumb you might not expect but will definitely appreciate once you bite in.

Step 5: Combine dry ingredients and fold in chocolate chips

Add your dry ingredients gradually to the wet, mixing just until combined — avoid overmixing to keep your cookies soft and tender. Then fold in those jumbo semisweet chocolate chips, making sure each spoonful of dough is well-studded.

Step 6: Chill, scoop, and bake

Cover your dough and chill it in the fridge for about 30 minutes — this step helps control spreading while baking and deepens flavor. When ready, scoop tablespoon-sized balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in a preheated 350°F oven for 10-12 minutes, just until the edges turn golden brown. Keep an eye—they can go from perfect to overbaked pretty quickly!

Pro Tips for Making Brown Butter Chocolate Chip Cookies Recipe

Watch your butter closely: Brown butter can go from perfect to burnt in seconds, so stay attentive and whisk often.
Chill the dough: This prevents overly flat cookies and helps meld flavors together for the best bite.
Don’t overbake: Cookies will continue to cook on the hot tray after removing from oven — soft centers are key.
Use parchment paper: It prevents cookies from sticking and helps them bake evenly without burning on the bottom.

How to Serve Brown Butter Chocolate Chip Cookies Recipe

Garnishes

I sometimes sprinkle a tiny pinch of flaky sea salt on freshly baked cookies right out of the oven — it’s a game changer that heightens the flavors and adds a delightful crunch that contrasts beautifully with the sweet chocolate.

Side Dishes

These cookies pair wonderfully with a tall glass of cold milk or a warm mug of coffee or chai tea. For an extra special treat, I serve warm cookies alongside vanilla ice cream for an easy homemade “cookie sundae.”

Creative Ways to Present

For birthdays or holidays, I love stacking these cookies with little slips of parchment paper in between and wrapping them with twine and a sprig of rosemary — makes for a charming and delicious homemade gift. You could also dip half the cookie in melted chocolate for an extra fancy touch.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layered between sheets of parchment to keep them from sticking. They stay soft and chewy for up to 4 days, though they rarely last that long in my house!

Freezing

The dough freezes beautifully if you want to bake later. Scoop dough balls on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. Bake frozen dough straight from the freezer, adding a couple extra minutes to the bake time — perfect for spontaneous cookie cravings.

Reheating

To bring back that fresh-baked warmth, pop a cookie or two in the microwave for 10-15 seconds or in a 300°F oven for 3-5 minutes — just enough to soften the chocolate and slightly melt the center without drying out the cookie.

FAQs

Can I use salted butter instead of unsalted butter for this recipe?

Yes, you can, but since the recipe calls for coarse sea salt separately, I recommend reducing or omitting the additional salt to avoid an overly salty cookie. Unsalted butter gives you more control over the saltiness, which is why I prefer it.
Why do you add yogurt to the cookie dough?

The yogurt adds moisture and tenderness to the dough, resulting in cookies that stay soft and chewy while still holding their shape. Greek yogurt works especially well because it’s thick and creamy but not too wet.
Can I make these cookies vegan?

While this recipe isn’t vegan as written, you can swap butter for a plant-based alternative that browns well, replace the eggs with flax eggs or commercial egg replacer, and use dairy-free yogurt. Keep in mind that texture and flavor may vary slightly.
What size scoop should I use to portion the cookie dough?

I use a tablespoon-sized cookie scoop or spoon to portion the dough. This size bakes into cookies that are big enough to enjoy but still bake evenly in about 10-12 minutes. Larger scoops will need longer baking time.

Final Thoughts

This Brown Butter Chocolate Chip Cookies Recipe holds a special place in my kitchen—it’s what I reach for when I want a treat that’s comforting yet feels a bit special. The toasty depth from brown butter combined with melty, jumbo chocolate chips is a match made in cookie heaven. If you make this once, I guarantee it’ll become your go-to recipe to satisfy any sweet tooth or impress friends and family. So grab your butter, whisk that brown magic, and let these cookies bring a little extra joy to your day!