Let’s flash back to around 2012 when I was off trying to perfect the absolute best chocolate chip cookie. I was living in Washington D.C. at the time and my entire world outside of work included baking my heart out. It took me months and months to find an accurate and delicious ratio between butter (it had to be browned), brown sugar (a higher ration than white sugar) and of course, chocolate (two types of chips!).
I was sick of making homemade chocolate chip cookies that were overly crispy and flat, like the Tollhouse version that’s boring as hell. What I wanted was a chewy, delectable, melt-in-your-mouth center that sent me to heaven in just one bite. However, I also desired a slightly crispy edge that would hold together well upon dunking into a big glass of milk. You feel me? Cookie perfection ain’t easy!
Well it’s been over four years since I created these brown butter chocolate chip cookies, and I figured that some new photos were due on the blog (with the addition of a reminder to bake these cookies as soon as you can!). They are my favorite.
And heck, who cares if they aren’t healthy. What they are is a special treat you can feel good about baking.
And so finally, here we are. The Best Brown Butter Chocolate Chip Cookies You’ll EVER eat!
The brown butter is what really makes them so unique. The flavor profile is nutty, sweet, toasty and reminiscent of a caramel hazelnut flavor. If you aren’t sure how to brown butter, you can refer to my tutorial here. Like I said, it’s a love story.
Why else are these cookies so damn dank?
The high DARK brown sugar ratio! Instead of doing a half and half ratio of regular granulated white sugar and brown sugar, I do mostly brown sugar. The brown sugar helps to keep the cookies softer and chewier in the middle, yet still allows for crispy, delicious edges. Normally I choose dark brown sugar because it has a tiny bit more molasses in the flavoring, which again, helps to achieve an out of this world cookie.
The addition of greek yogurt! A tablespoon is all you need to 1) help activate the baking soda so you get amazing crinkly-looking tops and 2) keep the dough moist and lovely. Don’t you forget it.
Two types of chocolate chips! One milk and one semi-sweet. It really just creates more flavor profiles.
Chilled dough! Yes, this recipe requires you to chill the dough, but I promise it’s worth it. Chilling cookie dough allows the cookies to create a smooth caramel flavor, with crispy brown edges and a chewy interior. This happens because the fat in the recipe (butter) is solid and the sugar also absorbs some of it. Trust me!
These cookies are freezer friendly. Just roll into dough balls and place in freezer-safe container for baking later. Once you’re ready to enjoy, take out the dough ball and bake as directed. You may need to add another minute or two to the baking time. Freezing cookie dough is wonderful because it allows for portion control or simply for prepping ahead when you have guests or are throwing a party!
These cookies aren’t just epic, but also life-changing. Several of my friends have baked them time and time again, only to tell me that they’ll never make another chocolate chip cookie recipe simply because this one is the best. If you look back through the old post, you’ll see that these cookies receive rave reviews. So basically what I’m saying is that I know you’ll love my go-to chocolate chip cookie too.
I hope you enjoy these brown butter chocolate chip cookies as much as I love baking them. If you make them tag me on Instagram with #ambitiouskitchen so I can see your creation!
More of the best dessert recipes you’ll love:
The Best Brown Butter Chocolate Chip Cookies You'll Ever Eat
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1 1/2 cups packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate chips
- Coarse sea salt, for sprinkling on top
Whisk together the flour, baking soda, and salt in a bowl and set aside.
Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for 5-10 minutes or until cool enough to touch.
With an electric mixer, mix the brown butter and sugars until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla, and yogurt until combined.
Add the dry ingredients slowly and beat on low-speed just until combined. Fold in the chocolate chips.
Chill your dough for 2-3 hours in the refrigerator, or up to 12-24 hours. Do not try to speed up this process. The dough needs to chill!
Once dough is chilled, preheat the oven to 350 degrees F. You might need to take out the dough and thaw it out a bit before measuring the dough if it is super hard. This should take about 20 minutes. Once ready to bake, measure 2 heaping tablespoons of the dough or use a medium cookie scoop. It doesn't have to be perfectly rolled. Place dough balls on cookie sheet, 2 inches apart.
Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven!
Cool the cookies on the sheets for 5 minutes to allow them to set up, then sprinkle each cookie with sea salt. Remove the cooled cookies from the baking sheets and transfer to a wire rack to cool completely. Makes 24-36 cookies.