Description
This Brown Butter Chocolate Chip Cookies recipe features a rich, nutty flavor achieved by browning the butter before blending with sugars, eggs, and yogurt. With a perfect balance of sweet and salty, these cookies are soft yet chewy with melted chocolate chips throughout. Ideal for a comforting treat or sharing with friends.
Ingredients
Scale
Butter and Sugars
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon coarse sea salt
Wet Ingredients
- 1 large egg
- 1 egg yolk
- 2 1/2 teaspoon vanilla extract
- 1 tablespoon plain yogurt (Greek yogurt recommended)
Add-ins
- 1 cup semisweet chocolate chips (jumbo size preferred)
Instructions
- Brown the Butter: Preheat your oven to 350 degrees Fahrenheit. Cut butter into pieces and melt in a saucepan over medium heat, whisking frequently until it turns golden brown and develops a nutty aroma. Remove from heat and allow to cool to room temperature.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking soda, and coarse sea salt until combined. Set aside.
- Combine Sugars and Butter: In a mixer, blend the light brown sugar, granulated sugar, and cooled brown butter until the mixture is smooth and creamy.
- Add Wet Ingredients: Add the egg, egg yolk, vanilla extract, and plain yogurt to the sugar and butter mixture. Mix until fully incorporated.
- Incorporate Dry Ingredients and Chips: Gradually add the dry ingredients to the wet mixture and fold just until combined. Gently fold in the semisweet chocolate chips.
- Chill Dough: Cover the dough and refrigerate for 30 minutes to firm up, which helps control spreading during baking.
- Prepare Baking Sheet and Scoop Dough: Line a baking sheet with parchment paper or use a non-stick surface. Using tablespoon-sized scoops, place dough balls about 2 inches apart on the sheet.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes or until golden brown around the edges but still soft in the center.
- Cool and Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- For enhanced flavor, be sure to brown the butter carefully by whisking constantly to avoid burning.
- If Greek yogurt is not available, plain yogurt or sour cream can be substituted.
- Chilling the dough helps prevent excessive spreading, yielding thicker cookies.
- You can use regular or mini chocolate chips if jumbo is not available, adjusting quantity to preference.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
