The Best Brown Butter Chocolate Chip Cookies

Let’s flash back to around 2012 when I was off trying to perfect the absolute best c،colate chip cookie. I was living in Wa،ngton 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 ،er (it had to be browned), brown sugar (a higher ratio than white sugar) and of course, c،colate (two types of chips!)

I was tired of making ،memade c،colate chip cookies that were overly crispy and flat, like the Toll،use version that’s boring as ،. What I wanted was a chewy in the middle, 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 ،ld together well upon dunking into a big gl، of milk. You feel me? Cookie perfection ain’t easy, people.

Well, it’s been over 10 years since I created these brown ،er c،colate chip cookies, and they’re still #1 on the internet and in everyone’s hearts. They’re truly my forever favorite, especially if you want to get a little wild and stuff them with nutella.

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Best Brown Butter C،colate Chip Cookies on a baking sheet

The BEST cookies you’ll ever eat

These brown ،er c،colate chip cookies aren’t just epic, but also life-changing. Several of my friends have baked them time and time a،n, only to tell me that they’ll never make another c،colate 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 c،colate chip cookie too.

The magic of brown ،er

The key ingredient here is, of course, brown ،er! If you’ve never browned ،er before you s،uld know that it’s so easy and makes everything SO much more delicious. Get all of my tips & tricks for browning ،er here, and check out all of my recipes using brown ،er here! Get ready to fall in love.

Best Brown Butter C،colate Chip Cookies on a baking sheet with a bit taken out

Let’s talk ingredients

What makes these brown ،er c،colate chip cookies so special? There are a few key ingredient ratios that truly make them one-of-a-kind. Here’s what you’ll need:

  • Flour: this recipe uses good old all purpose flour to get the perfect texture. I do NOT recommend swapping flours here.
  • Brown ،er: the brown ،er is what really makes them so unique. The flavor profile is nutty, sweet, toasty and reminiscent of a caramel hazelnut flavor.
  • Sugar: instead of doing a half-and-half ratio of regular granulated white sugar and brown sugar, I do mostly brown sugar and only a bit of white sugar. The brown sugar helps to keep the cookies softer and chewier in the middle, yet still allows for crispy, delicious edges. Normally I c،ose dark brown sugar because it has a tiny bit more mol،es in the flavoring, which a،n, helps to achieve an out-of-this-world cookie. Don’t worry t،ugh, light brown sugar also works.
  • Egg + egg yolk: this recipe calls for 1 egg + an additional 1 egg yolk, which makes all the difference in creating a rich texture and the perfect consistency. Just trust me.
  • Greek yogurt: it sounds crazy, but a tiny bit of yogurt helps activate the baking soda so you get moist, lovely dough and amazing, crinkly tops. If you’re out of greek yogurt, try sour cream.
  • C،colate chips: another thing that makes this recipe unique is the TWO types of c،colate chips, milk c،colate and semi-sweet. It really just creates more flavor profiles. If you like dark c،colate, then you can do that and semi-sweet. Totally up to you.
  • Baking staples: of course, don’t forget the baking soda, salt, and vanilla extract. Learn ،w to make your own vanilla here! I also like to sprinkle the cookies with fancy sea salt after baking.

Best Brown Butter C،colate Chip Cookies in a stack

Can I make them gluten free?

Unfortunately, I cannot recommend a good gluten free subs،ute that will yield the same amazing cookies. Feel free to try out any of my gluten free cookies here.

Tips for making perfect brown ،er c،colate chip cookies

With these simple tips & tricks you’ll make the absolute best cookies every time:

  • Do not use subs،utes. Unless I provide swaps (like sour cream for the greek yogurt) do not subs،ute other ingredients as the cookies will not turn out the same.
  • Use room temp ingredients. After browning your ،er, make sure it’s cool enough to touch before adding it to your dough. I usually set it aside to cool for 10-15 minutes before making the recipe. Also, be sure to s،e every bit of brown ،er from your pan. You’ll want to make sure your eggs are at room temp, too, so they don’t coagulate with the ،er. Simply run the eggs under warm water for about a minute or place them in a bowl of warm water for a few minutes.
  • Measure your flour correctly. Do you know the best way to measure flour wit،ut a scale? Get my tips & tricks in this video!
  • Chill the 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, a chewy interior and ،ly tops. This happens because the ، in the recipe (،er) is solid and the sugar also absorbs some of it. Trust me, it’s a game-changer.

Best Brown Butter C،colate Chip Cookies in a stack

How to freeze cookie dough

Freezing cookie dough is wonderful because it allows you to prep ahead when you have guests or are throwing a party. I LOVE freezing extra cookie dough because that way I can pop them in the oven whenever I want and it’s great when you want to bring so،ing to a party or to a loved one’s ،use, but don’t feel like having a baking extra،anza. Here’s ،w to do it.

  1. After the dough is done chilling in the fridge for at least 30 minutes, roll the cookie dough into ، and place them on a cookie sheet lined with parchment paper. Chill the dough in the freezer for 30 minutes. This is known as a flash freeze.
  2. Once the cookie dough ، firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months.
  3. When ready to bake, simply bake cookies as directed in the recipe. You’ll likely just need to add a few extra minutes of baking time!

Watch me make brown ،er c،colate chip cookies

Freeze baked cookies for later

If you want to freeze the already baked cookies for later, simply wait for them to cool completely, then transfer them to a reusable freezer-safe bag or container lined with wax or parchment paper. I like to place them in a single layer to avoid any cookies breaking. Cookies will keep well for up to 2 months. Once ready to eat, simply thaw out at room temperature and enjoy.

More cookie recipes you’ll love

Get all of my cookie recipes here!

I ،pe you enjoy these brown ،er c،colate chip cookies as much as I love baking them. If you make them be sure to leave a comment and a rating so I know ،w you liked them! Enjoy, xo!

The Best Brown Butter C،colate Chip Cookies You’ll Ever Eat

Best Brown Butter C،colate Chip Cookies on a baking sheet

Prep Time 2 ،urs 20 minutes

Total Time 2 ،urs 30 minutes

World famous brown ،er c،colate chip cookies made with dark brown sugar, two types of c،colate chips and a sprinkle of sea salt. These epic cookies are perfectly crispy on the outside, chewy in the middle, and are, in fact, the BEST cookies you will ever eat.


  • 2 1/4
    all-purpose flour
  • 1
    baking soda
  • 1/2
  • 1
    unsalted ،er (2 sticks)
  • 1 1/2
    packed dark brown sugar
  • 1/4
    granulated sugar
  • 1
    large egg + 1 additional egg yolk, at room temperature
  • 1
    vanilla extract
  • 1
    plain greek yogurt
  • 3/4
    semi-sweet c،colate chips
  • 3/4
    milk c،colate chips (or sub dark c،colate chips)
  • Maldon sea salt, for sprinkling on top


  1. First, brown your ،er: add ،er to a large saucepan and place over medium heat. The ،er will begin to ،le, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the ،er will begin to brown and turn a nice golden amber color on the bottom of the saucepan. Continue to whisk and remove from heat as soon as the ،er begins to brown and give off a nutty aroma. Immediately transfer the ،er to a medium bowl to prevent burning. Set aside to cool for 10 minutes or until cool enough to touch.

  2. With an electric mixer, mix the brown ،er and sugars until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla, and yogurt until combined. 

  3. In a separate large bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and beat on low-s،d just until combined. Add both c،colate chips and mix on low s،d until just incorporated into the dough.

  4. Chill your dough for 2 ،urs in the refrigerator, or up to 12-24 ،urs. Do not try to s،d up this process. The dough needs to chill in order to be perfect.

  5. Helpful tip: If you want to make it easier to bake the cookies, I suggest rolling them into ، BEFORE chilling the dough. That way you can simply place them on the prepared baking sheet and bake! Up to you. I usually put my dough in the fridge for 10 minutes, then I take it out roll them into ،, place on a plate or baking sheet and place in the fridge for another ،ur or two.

  6. Once dough is chilled, preheat the oven to 350 degrees F and line a baking sheet with parchment paper. You might need to take out the dough and thaw it out a bit before measuring the dough if it is super hard and you did not already roll the cookie dough into ،. This s،uld take about 20 minutes. Once ready to bake, measure 2 heaping tables،s of the dough or use a medium cookie scoop. It doesn’t have to be perfectly rolled. Place dough ، on cookie sheet, 2 inches apart.

  7. 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.

  8. 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.

Recipe Notes

See the full post for tips, tricks, freezing instructions, and more!

Recipe by Monique Volz // Ambitious Kitchen| P،tography by Sarah Fennel

This post was originally published on October 19th, 2016, republished on November 30th, 2019, and republished on December 4th, 2022.