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 salt 1 cup unsalted butter (2 sticks) 1 1/2 cups packed dark brown sugar 1/4 cup granulated sugar 1 large egg + 1 additional egg yolk, at room temperature 1 tablespoon vanilla extract 1 tablespoon plain greek yogurt 3/4 cup semi-sweet chocolate chips 3/4 cup milk chocolate chips (or sub dark chocolate chips) Maldon sea salt, for sprinkling on top Instructions First, brown your butter: add butter to a large saucepan and place over medium heat. The butter will begin to crackle, and then eventually foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter 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 butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool for 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. 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-speed just until combined. Add both chocolate chips and mix on low speed until just incorporated into the dough. Chill your dough for 2 hours in the refrigerator, or up to 12-24 hours. Do not try to speed up this process. The dough needs to chill in order to be perfect. Helpful tip: If you want to make it easier to bake the cookies, I suggest rolling them into balls 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 balls, place on a plate or baking sheet and place in the fridge for another hour or two. 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 balls. 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.

I tried this recipe but I also saw another recipe include a half teaspoon of espresso powder and 1 teaspoon of cocoa and omg it was so delish. It really brings out the chocolate in it

I've made these several times (they'll be good no matter what) and here are some tips: -You don't have to brown your butter so dark. -Do not use hot or even very warm brown butter. You want the sugars, butter and eggs to whip and the mixture should become lighter in color. You can mix heavily here. -Alternatively you should barely mix the flour into the whipped sugar/butter. Use a spoon to gently mix and add chips when you still have flour showing, then finish mixing. -Chill in pre formed balls 24 hrs. I let them set out about 20 minutes before baking. -They will literally look so underdone. -I like to 'bop' my cookies when they come out of the oven. As soon as they come out I kind of tap the cookie sheet down on the counter and the cookies will fall flatter and have no bread like texture

These are my go-to bake sale cookies. I dip them in dark chocolate and then sprinkle salt on top and they sell faster than every other cookie! I'm so glad I found your recipe! My kids' school is thankful as well. 🙂 ps. I make sure to give you credit (wink!)

These are THE best!! It's the only recipe I use and it's perfect every time.

The cookies looking at me can't wait to make them.. Doesn't matter what type of butter you use name brand.

You should use a bar of chocolate and cut it into chunks to have beautiful pockets of chocolate, plus some roasted pecans.

I never comment on videos but really want to say thank you for this recipe! This has become my go to for chocolate chip cookies. My husband goes crazy over them. Also, don’t change a thing people! They’re perfect as it is.

Could you please share the recipe in grams?

Can you please provide the ingredients and directions? Thanks! Looks delish!

I love it !

I used a medium ice cream scoop and it made 24 cookies. It took 15 minutes to cook them! Not sure why.It normally takes 9-10 minutes for other cookies

Cookies?! Yours came out nice, they good tasty, arent they?

the brown butter is actually call Ghee. our staple fat and it's yummy with every kinds of food

Acronym 1st Name, ? Current Age

Hi! Oven temp pls

After you chill the dough, do you wait for them to come back to room temp? It's really hard to roll the cookie dough into balls when they're cold.

Egg replacement?

Hi, im new James.

💼⚠️tter 🍫🍪🍪kie 👅m

Were the recipe ?

Terrible video ! where is the recipe information?

hard pass on this. thanks