Momma Jean’s Famous Chocolate Chip Cookie Recipe

Welcome to Bake It Fat and Weird! In this special episode, we welcome Momma Jean to the kitchen as she shares her beloved chocolate chip cookie recipe. Later on, we’ll be putting it head-to-head with the infamous Martha Stewart “Got Me Fired” cookie, but today is all about learning how to make these nostalgic, flavor-packed cookies from scratch.

The Secret’s in the Brown Butter

Momma Jean walks us through each step of her process, beginning with browning the butter—an essential technique for adding deep, nutty flavor to the cookies. She emphasizes listening for the sizzle to fade and watching for the milk solids to brown and sink.

Thoughtful Additions: Yogurt, Vanilla, and Stories

What sets this recipe apart isn’t just the brown butter or the high-end chocolate—it's the thoughtful touches like Greek yogurt (which helps activate baking soda) and vanilla paste. The video is filled with nostalgic storytelling, from Momma Jean’s childhood memories to baking with her own mother, adding depth and heart to every step.

A Cookie Worth the Chill

After combining all the ingredients and folding in a mix of chocolates, Momma Jean chills the dough for at least an hour—ideally overnight—for maximum flavor development. Once baked, the cookies come out with crispy edges and gooey centers that pack that signature brown butter nuttiness.

Stay tuned for the blind taste test in the next video to find out how Momma Jean’s cookie stacks up against the Martha Stewart recipe!

Momma Jean’s Chocolate Chip Cookie Recipe

Ingredients

Cookie Dough:

• 1 cup butter (browned)

• 1 ½ cups dark brown sugar

• ¼ cup white sugar

• 2 eggs (1 whole egg, 1 egg yolk)

• 1 tbsp Greek yogurt

• 1 tbsp vanilla extract or vanilla paste (no imitation!)

• 1 tsp baking soda

• ½ tsp salt

• 2 ¼ cups all-purpose flour

Mix-Ins & Toppings:

• 9 oz chocolate chips (semisweet, dark, or milk, your choice!)

Instructions

1. Brown Your Butter:

• Melt the butter over medium heat, stirring frequently until it turns golden brown and smells nutty.

• Remove from heat and let it cool slightly.

2. Mix Butter & Sugars:

• In a mixing bowl, whisk together the browned butter, dark brown sugar, and white sugar until well blended.

3. Add Wet Ingredients:

• Mix in the whole egg, egg yolk, Greek yogurt, and vanilla extract until fully combined.

4. Add Leavening & Salt:

• Stir in baking soda and salt.

5. Add Flour:

• Gradually fold in the flour using a spatula until a dough forms.

6. Add Mix-Ins:

• Gently fold in the chocolate chips.

7. Chill the Dough:

• Cover and refrigerate for at least an hour, preferably overnight.

8. Bake:

• Preheat oven to 350°F (175°C).

• Scoop dough onto a lined baking sheet, spacing 2 inches apart.

• Bake 9–11 minutes or until edges are golden and centers are just set.

9. Cool:

• Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.

Optional: Sprinkle with flaky salt after baking to enhance flavor!

Baking Essentials:

Mixing Bowls: https://amzn.to/4aYVWci
Food Scale: https://amzn.to/3Qk2A3x
Silicone Molds: https://amzn.to/3Qjs7cZ
Measuring Cups: https://amzn.to/42W1pyJ
Mixer: https://amzn.to/4hBMNZW
Baking Sheets: https://amzn.to/3CHAZGq