March 20, 2019

Brown Butter Egg Yolk Chocolate Chip Cookies

These chocolate chunk cookies are incredibly flavorful thanks to browned butter and are made with egg yolks to ensure a wonderfully chewy texture. Brown butter adds a nutty, rich undertone to this chocolate chip cookie dough and big chunks of dark, milk and white chocolate take this cookie over the top. 

5 from 36 votes
Yield: 20
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chewy brown butter cookies

These chocolate chunk cookies are incredibly flavorful thanks to browned butter and are made with egg yolks to ensure a wonderfully chewy texture. Brown butter adds a nutty, rich undertone to this chocolate chip cookie dough and big chunks of dark, milk and white chocolate take this cookie over the top. 



Brown Butter Egg Yolk Chocolate Chip Cookies 

First, I want to say, happy spring! This is what I baked today. And it’s not the first time I’ve baked it, or the second or the third or…. you get the point. I have made so many white cakes this year (at least ten and it’s barely mid-march…all those hidden rainbows and cherry blossoms!) and have had tons of yolks leftover from them. Sure, I made ice cream (we’ll talk about that later) but mostly, I’ve found the easiest thing to do is to turn them into cookie dough.

Because see, I’m a chewy chocolate chip kind of cookie girl. This means that I use more brown sugar than white, will melt my butter and favor the yolk; all the tricks to getting a chewy texture rather than crispy. 

For these, I take it one step further and brown the butter. It adds a ton of flavor to the dough and the extra step is SO worth it. I also use a mix of different chocolates (milk, white and dark) to give these variety. Feel free to use one or two! 

Ingredients for Brown Butter Egg Yolk Chocolate Chip Cookies 

  • Butter: Any kind of real sweet cream butter will do (american or european) but avoid margarine. The butter needs to cool after it browns so do this step ahead of time. 
  • Egg Yolks: You cannot substitute the yolks in this recipe with a whole egg. Make sure your yolks come from large eggs, we want all that good fat. No egg substitute either, if you are interested in an eggless cookie recipe see these almond flour chocolate chip cookies. 
  • Sour Cream: full-fat is best but you can use low-fat if it’s what you have. You can also substitute with labneh or greek yogurt if need be. 
  • Flour: All-purpose flour, not bread and not cake. Aim for a flour that has a midpoint in protein level, so around 10%. 
  • Brown Sugar: Fresh, non-organic light brown sugar. If it has dried and has clumps you’ll have to find a different use for it (perhaps something that will be heated). Organic sugar tends to be drier and needs more moisture in a recipe (in theory you’d have to add another yolk). You may use dark brown sugar if you like. 
  • Granulated sugar: not powdered. The sugar provides structure as much as flavor so don’t reduce it. 
  • Baking Soda: Not baking powder; baking soda is more powerful than powder and helps with the spread of the cookies. Don’t substitute this. 
  • Chocolate: Be sure to use eating chocolate (in the candy aisle, not the baking aisle) not baking chocolate. Use your favorite bars to eat! 
  • Salt: Fine sea salt is my preference, and if you are using table salt you’ll need to adjust accordingly. 
  • Vanilla: Pure vanilla extract and don’t skip it! Without it the dough is definitely missing some flavor. 


brown butter yolk cookies


Tips to make Perfect Brown Butter Egg Yolk Chocolate Chip Cookies 

  • Brown Butter Perfectly: You can make the browned butter ahead of time, hours or even a day and store it in the fridge. When you cook it, don’t look away! It will go brown quickly and you don’t want it to burn. When you remove it from the heat, make sure to scrape down all those brown bits – that’s the delicious part! 
  • Beat the sugar & butter for a while: we want lots of air incorporated in this step which you know as ‘creaming’. The mix should turn several shades lighter, give it at least 5 minutes in a stand mixer. 
  • Then beat the eggs for a while: this process allows for the emulsification of the yolk into the butter mixture. Give it a solid 3-5 minutes in the stand mixer. 
  • Bake, but don’t wait for them to turn golden: cookies should be slightly underbaked when taken out of the oven. On the sheet they continue to cook through.

What to do with leftover egg whites after making brown butter egg yolk cookies? 

Make a triple batch of my small batch double chocolate chunk cookies. The dough for these needs to rest overnight so you can have classic chocolate chip cookies today and double chocolate cookies the next day (or days – see note on storing cookie dough for baking later). Also, this flourless chocolate cake uses exactly three egg whites! 

How do you get big pools of chocolate in your chocolate chip cookies? 

When you chop your chocolate bar, leave some big pieces so you get the giant pools in the middle. And scrape everything that was on the chopping board into the dough, this will speckle the dough and ensure there’s chocolate in every bite.

How To Store Cookie Dough for baking later

Once you’ve portioned the dough into six, freeze the ones you don’t want to bake on an open plate for ten minutes then put the frozen balls in a ziplock freezer bag for longer storage (up to 9 months!). You can bake them straight out of the freezer, add an additional 2-3 minutes of bake time.

More egg yolk based cookie recipes 

Tools to make Brown Butter Egg Yolk Chocolate Chip Cookies (affiliate links): 



Brown Butter Egg Yolk Chocolate Chip Cookies Recipe 

Brown Butter Egg Yolk Chocolate Chip Cookies

Super chewy brown butter chocolate chip cookies made with egg yolks.
chewy brown butter cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Yields: 20
5 from 36 votes


  • 1 ½ sticks 170g butter, unsalted
  • 1/2 teaspoon sea salt
  • ¾ cups brown sugar 150g
  • cup fine granulated sugar plus 1 tablespoon, 80g
  • 3 egg yolks from 3 large eggs
  • 1 tablespoon plain yogurt
  • 1 teaspoon vanilla
  • ¾ teaspoon baking soda
  • 200 g flour
  • 100 g dark chocolate chopped
  • 100 g milk or white chocolate chopped
  • sprinkles or flaked sea salt optional


  • In a saucepan, melt the butter over medium heat. Continue cooking as it bubbles and splutters. A foam will develop on top. Once it goes silent and the foam disappears, you’ll see some brown bits at the bottom and smell a nuttiness, this means it’s done.
  • Remove from heat immediately once browned, and place in a heat-safe bowl. Make sure you have 135g browned butter. Add salt and stir. Place bowl in the fridge, allow to firm up for about an hour (when it’s time to make the dough, consistency should be thick like softened butter and color will be white on top with brown bits settling at the bottom)
  • Preheat oven to 350.
  • Cream browned butter and sugars for 5 minutes until mix is very light in color.
  • Add egg yolks, cream for another minute. Make sure to keep scraping your bowl for unmixed bits.
  • Add yogurt, vanilla, baking soda. Beat to combine.
  • Add flour, mix just to combine.
  • Fold chopped chocolate into dough.
  • Portion into about 2 tablespoons, roll gently in sprinkles or sprinkle on flaked sea salt.
  • Bake for 10 minutes.

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Recipe Reviews

  1. 5 stars
    MAKE THESE NOW!!! The base recipe is fantastic on its own… but my new favorite cookies is a twist on these. For the 200g Sam suggests for chocolate, did I50g heath, 50 g milk chocolate, 50 g dark chocolate, 50 g caramelized white chocolate, and then a handful of chopped pretzels for a salt/crunch kick. DIVINE. The texture and flavor of these cookies are great. Everyone I shared them with said these should be my new go-to.

  2. 5 stars
    These are delicious! They are super chewy and have an amazing flavor. I made these for a party and everyone loved them. I sprinkled Maldon Sea Salt on the top and it was delicious. I used about 150 g of chopped 70% Dark chocolate and then mixed in about 50 g of chopped up milk chocolate since I prefer more dark. The amount of chocolate was perfect in my book, especially since chopped bar chocolate stays so nice and gooey. The only substitution I made was using sour cream in place of the yogurt called for in the recipe. They turned out delicious and looked amazing!

  3. 5 stars
    My daughter husband and I all love these cookies!!! Anytime I have a recipe that uses egg whites, I make a batch to use the yolks ????

  4. 5 stars
    Foolproof recipe! I used this recipe to help clean out some ingredients in my pantry, so I used a different ratio of sugars, and I used choc chips instead of chunks, and yet it still came out delicious. I strongly encourage bakers to be very generous when rolling the dough in the sprinkles so your cookies turn into little bursts of in-your-face sunshine!

  5. 5 stars
    These are incredible and my only regret is waiting so long to make them. Worth every step, the hardest part is just waiting for the browned butter to cool. Followed the recipe exactly, using cup measurements as I don’t have a scale, and they came out perfect. Used the egg whites for a triple batch of the double chocolate cookies, also came out perfect. Thank you!!!

  6. 5 stars
    I’ll never have to look again! This is my go-to cookie recipe and I’m always so excited to make them. The browned butter really makes a difference and I usually will prep my cookie dough the day before. Thank you for an awesome recipe!

  7. 5 stars
    This is a GOOD cookie. I used a scale to measure and went with dark chocolate and milk chocolate. I usually don’t find browned butter worth the extra effort in many recipes, but here it really shines. To really bring it out, I’ve also had great success adding 2 tsp nonfat dry milk powder to the butter as it browns (since the milk solids are what carry the toffee notes as they brown), and proceeding with the recipe as written.

    I used to be the cookie gal at a local bakery and have tested hundreds of cookie recipes over the years both there and at home. This recipe has *easily* taken top spot for my always-have-on-hand-in-the-freezer cookie dough balls!

  8. 5 stars
    I made these cookies with dark chocolate valrhona feves and homemade caramelized white chocolate chunks and they were to die for!!!! Will definitely make these again.

  9. 5 stars
    I made these, took a bag to work, and got a text from my co-worker the next day that said, “those cookies are the f—ing BOMB!” So yeah, thanks for the great recipe. ?

  10. SUPER excited to try this recipe to use up leftover yolks. I wonder if you might have any insight or suggestions on using an alternate flour? I know subbing flours gets complicated. Considering almond or maybe buckwheat? Thanks for any tips!

    • Kristen, I think oat flour works very well as an alternative (But don’t make your own because it often won’t grind fine enough). Almond is not a good sub because it has no gluten and wont “bind” the dough the way it should. Buckwheat could work, i wonder if it would be a tad drier so maybe reduce by a tablespoon or two?

      • Thanks so much for your reply! They’re about to go in the oven with oat flour, the batter is so good lol I can’t wait to try them! I might experiment with buckwheat next 😀

  11. 5 stars
    I made these cookies for my family and my kids teachers and they are hands down the best choc chip cookies ever! I just used milk and dark chopped chocolate but each bite is pure bliss. This will be my new go-to recipe! Thank you for sharing it with the world!

  12. 5 stars
    Okay I was obsessed with the 1 yolk ccc’s… but these are them on steroids. The brown butter if absolutely worth it if you have the time, and it’s nice to reach into my fridge and grab regular old butter instead of the European butter the other recipe calls for. These cookies are simply amazing.

  13. Hey,
    Will this recipe work without plain yoghurt
    If yes can I know what I can substitute it with please?

  14. Doh! I just found the answer to my question right there, in the “helpful hint’s” part: “When you remove it from the heat, make sure to scrape down all those brown bits – that’s the delicious part!”

  15. I’ve never browned butter before…turned out like you described, but not sure what to do with the brown bitts at the bottom…do I leave them in the pan, or scrape it out and add it to what I’m putting in the recipe?

  16. 5 stars
    This is an amazing cookie recipe!! In love with how it turned out and everyone I made it for loved it too. You can never go wrong with brown butter and I used a mix of white, milk and far chocolate, the sea salt on top really adds to the cookie, thank you!

  17. 5 stars
    These are not only the best cookies I’ve ever made, but probably the best I’ve ever eaten. SO GOOD!!! (Didn’t use sprinkles)

  18. 5 stars
    Another excellent cookie recipe! I made macarons this weekend and had three egg yolks on hand. Thank you for ensuring that the yolks would not go to waste!

    • yes! once you have your cookie dough scooped, flash freeze the scoops on a plate/tray for 10 mins. Once they are hard, store them in a ziplock bag. You can bake from frozen, just add 2-3 minutes more of bake time.

  19. 5 stars
    Oh. My. God. These are the cookies I’ve been trying to make since I started making cookies. I’ve never had a cookie THIS good…until now. They are perfect. Not too sweet, chewy and a tiny bit crisp on the edges. They are heaven. All other cookie recipes may be dead to me now.

  20. 5 stars
    I made these for Christmas 2020 with M&Ms. This recipe is the best ever. It will be my base for any kind of cookie! I’m trying it with peppermint bark in it today. I am just going to keep making this over and over it is so delicious!

  21. 5 stars
    I have made so many different chocolate chip cookie recipes and this will be my new go to. It’s delicious! I love the complex flavors from the browned butter. Turned my chocolate chip cookie world upside down ?

  22. 5 stars
    Just made these and they are delicious! My whole family loved them, we couldn’t eat just one! Thanks for sharing your recipe! The egg yolks, brown butter and yogurt really made it unique and so good! Will def be making these again!

  23. Hello! First of all, I haven’t made the cookies yet but based on the ingredients alone, I know they are going to be a favorite from now on. But the sprinkles?!!. So beautiful. I have 2 best friends turning 50 soon. These cookies will be in their gift baskets! Thank you and bless you.

  24. Hi- can’t wait to make these! Could you please confirm how many cups of flour? It says 200 grams but I do not have a scale.

  25. 5 stars
    Found your recipe after searching for recipes to use up leftover egg yolks. I often have leftover yolks after baking macarons, meringue kisses and white cakes. Followed your recipe but just changed the chocolate chips to whatever I had on hand: dark morsels, white chocolate morsels, and sea salt caramel truffles baking pieces. Results were amazing! Chewy center, crispy edges. This will be my go-to recipe now! Thank you for sharing your recipe!

  26. 5 stars
    Excellent recipe! For years now I’ve been using a modified version of Cooks Illustrated’s brown butter recipe which is very, very good. I had leftover egg yolks from a yeast bread recipe and I stumbled upon your post. Using cooled browned butter is genius. I did make a few recipe mods. For starters, I prefer to use salted butter in baked goods and fur browned butter it is no different. I always add a bit of almond flour and I use vanilla salt and a good vanilla bean paste along with vanilla extract. Instead of white and dark chocolate, I used a combo of dark cacao chips and semi-sweet chocolate chunks along with chopped toasted pecans. I found the cookies baked batter in my oven when the scoops were flattened slightly. A good sprinkling of pink Himalayan sea salt flakes before baking and these came out beautifully. I never thought the CI recipe could be surpassed! Well done!

  27. 5 stars
    These are easily the best chocolate cookie I’ve ever made or eaten. I bake almost daily, and have for many years, and never thought I’d need to try another recipe for CCCs. But I had an excess of yolks and saw the praises sung on Instagram, and am so glad I tried these. I’m not sure I’ll ever make another cookie again. Thank you!

  28. Any chance these could be made with oat or whole wheat flour? All the stores around me are out of AP flour

    • 5 stars
      I actually made these with whole wheat pastry flour and they were delicious! Nice and chewy, nutty and just wonderful flavor! Thanks so much!

    • YES! Use oat flour! It’ll make them even chewier although you may want to add an additional tablespoon of the oat flour.

  29. 5 stars

    Just made these and they by faar the best chocolate chip cookie recipe I’ve found! I think I slightly overcooked my butter but the rest came together really nicely and they still have a great flavor. The browned butter makes for a ‘fancy’ chocolate chip cookie… something I can use to impress my boyfriend’s parents 😉 Thanks so much!

    • aw thank you so much alli!!! I’m so glad to hear the cookies worked out for you and you are into the blog! Thank you for trying the recipe and being here =)

  30. 5 stars

    I’m quite an avid baker, and have probably tested/ tried dozens of chocolate chip cookie recipes, and I have to say, yours blew my mind! The best chocolate chip cookies ever. I threw in 3 different kinds of chocolate chunks, divine!! Thank you for this recipe- it’ll be my go to from now on!

    • Felicia, I read your comment on the morning of my birthday and it was a just wonderful way to start the day! Thank you for trying out the recipe and for the note!

  31. These are the best cookies I’ve ever baked! I’ve never left a comment on any blog or website, but everyone needs to hear how good they are. My new go to recipe!

    • Shari, you totally just made my day!!! Thank you for trying out the recipe and for stopping by to share how it went =D

  32. hi Could you post the weights of butter and sugar too? I am from india, not sure how to measure in sticks.

    • Hi Anita! Thanks so much for the visit and the comment <3 Would love to hear back if you end up making them =)