I have been wanting to bake chocolate chip cookies that taste like pure luxury, and while I’ve tested many, I have never quite perfected my own recipe… until now!
I knew I wanted to create a cookie that would make anyone want to savor that exact moment when they first bit into it. They had to be a little unique too. I don’t know about you but my perfect chocolate chip cookie is a little crisp on the outside, but still chewy and moist in the middle. It’s not overly chocolatey, and certainly not too sweet.
Through trial and error, spoonfuls of cookie dough, and scribbled recipes, I’ve finally created a cookie that I’m proud to share with you. These brown butter & sea salt chocolate chip cookies are now my go-to cookie.
In fact, I’m actually considering them to be one of life’s essentials. You should too.
The sweet and salty combination is something that I’m completely in love with… chocolate covered pretzels, kettle corn, and all of those sweet and salty Chex mixes! These snacks make me want to throw fun get togethers just so I can keep out bowls to munch on. It may be a little selfish but don’t act like you wouldn’t come over, especially if we’re watching marathons of Dexter.
You want to blend some margaritas and bake these cookies too? Now that’s a real party!
These cookies are made using brown butter and are finished with a sprinkle of sea salt. A little sweet and a bit salty. Totally milk dippable.
If you are wondering what brown butter is and have never baked with it, you are in for quite a treat. The nutty aroma of a browned butter is quite magnificent and adds great flavor to any baked good. Basically it just involves melting it in a saucepan until is begins to foam, crackle, and brown. If you’d like pictures of what brown butter looks like and how to make it, you can check out my tutorial on how to make brown butter.
Now let’s get on to the secrets of the crisp outside and chewy inside.
Removing these cookies from the oven when the outsides are set but the centers are still puffy is crucial to a chewy cookie. Yes, you’ll underbake them a bit, but it’s important to remember that the cookies will continue to bake on the cookie sheet once removed from the oven. I think most people forget this, and are often times left with hard cookies the next day.
I can’t tell you how obsessed I am with this recipe or how much I want you to try this and let me know what you think. Is this the perfect chocolate chip cookie recipe?
Let’s be a bit social. Visit my facebook page and let me know what your favorite type of chocolate chip cookie is. Do you prefer it chewy and soft? Crispy? Extra-chocolatey? I’d love to know.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Brown Butter & Sea Salt Chocolate Chip Cookies
Ingredients
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon of sea salt, plus more for sprinkling
- 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
- 2 teaspoons vanilla extract
- 1 tablespoon plain greek yogurt (or sub sour cream)
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup milk chocolate chips
Instructions
- 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 a few minutes.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Stir in the chocolate chips.
- Cover dough and chill for 2 hours in the refrigerator, or place in freezer for 20 minutes if you are super eager.
- Once the dough is chilled, oreheat the oven to 350 degrees F.
- Measure 1/4 cup of the dough into a ball. If the dough is too hard, let it sit out at room temp for 20-30 minutes or until you can roll the dough into balls It doesn't have to be perfectly rolled. Place dough balls on cookie sheet, 2 inches apart and sprinkle each dough ball with a little bit of sea salt.
- 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 and sprinkle with a little extra sea salt if desired. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
I NEED TO MAKE THESE NOW! I have been looking for a good chocolate chip cookie recipe and this looks amazing. You're brilliant Monique!
Make me cookies.
Jenna that makes me so happy!
I really like how you used Greek yogurt! I'm going to try this! : )
I wantg you to move back so I can come see u and Rae and bake+tea+movies+girl talk!!!
Sharie! MISS YOU! XOXO! I wish you'd come visit me. Baking+tea+movies+girl talk = FUN! :O)
These look so indulgent I cannot wait to make them and let you know how it goes!
Good lord. I made these this afternoon after finding them on Pinterest this week – and I”m blown away. They’re absolutely divine. My husband was all “Is that SALT?” … I’m a big Frosty + French Fries person, so have been ecstatic about the sea salt sweets trend. Thanks for the recipe.
You are welcome. I’m so glad you loved!
ditto ditto ditto. (frosty and french fries. and cookie divinity.)
i have made these cookies so many times now my family requests them at every big gathering. because i’m the cookie lady now.
i wanted to point out a “typo” of sorts – every time i log in to look at the recipe and see “preheat oven to 350” as the first step i think “write to her”. because… you know… fridge first.
i LOVE these cookies more than anything. except maybe my children (7 and 4). but sometimes more than my children.
Oh. My. Gosh. These are simply the best cookies I have ever eaten. Ever. Browning the butter was really easy after looking at the tutorial you linked to, but it took longer than I expected (probably because when butter is on the stove, I never turn it up past 4. But all told, this is a quick and easy recipe to make, you’ll feel like an amazing chef and culinary artist after browning the butter, and they are the best cookies you will ever taste. Only thing I would change about this recipe is to DOUBLE it because although only my husband and I were eating these, there simply weren’t enough. Thank you!!!
How does the greek yogurt affect the texture and taste of the cookie?
Moist, chewy… INCREDIBLE.
Thank you for the fast response! I'm wicked excited to try your nutella version of this. Thank you for sharing your wonderful recipes!
Oh my gosh, drool. Have you tried making these gluten free yet?? 🙂
I am going to try this recipe this weekend! Any suggestions on what I could use in place of greek yogurt? Plain yogurt? Sour cream? Omit and increase the butter or egg? I live in small town in Brazil where things like greek yogurt and buttermilk don’t exist!
Hi Katie. I think sour cream would work just fine.
These cookies might be saying hello to my lips on the weekend.
I made them tonight without the Greek yogurt. (Only because I didn't have any readily available.) This is by far, the best chocolate chip recipe I have baked! What a delicious cookie!
Hi Monique, this recipe looks amazing. I was just curious if the cookie dough can be frozen, and if so for how long?
Also, would natural yogurt be alright instead of Greek?
I suppose the cookie dough could be frozen, although I can’t promise the same results! Try using 1 teaspoon of natural yogurt since it tends to be less thick in consistency. Good luck!
I made the dough last night and cooked them this afternoon. I am sitting here enjoying AMAZING chocolate chip cookies! I did use honey-vanilla greek yogurt as that is all that I had. It was my first time browning butter and it worked out well. Thanks for showing me something new! It was fun. The sea salt is a DELICIOUS touch. Why do you require baking soda instead of baking powder? Maybe I don't pay attention, but I don't think I've baked cookies without baking powder.
OK, I have no idea what happened, but I just tried to do these tonight, and I had smoke boiling out of my oven and cookie sheets covered in pools of cookie.
I followed the directions, and I’ve never had a baking failure like this . . I’m at a loss.
Hi Nikki, I have no idea why that would happen. I’ve never had any problem and I make these cookies at least once a week.
These were delicious! Great recipe – I will definitely rotate these into my weekly cookie baking!
I just mixed these. waiting for them to sit in the fridge. I did notice my batter was more crumbley than usual though, which I guess it from the egg? I only have small farm eggs but I found the two biggest I could (which are still pretty small) but still did 1 egg and a yolk. will they bake okay?
I’m not sure why the batter would be crumbly. That’s really unusual. I sugguest adding either 1) another egg 2) a tablespoon of milk … Good luck!
i’ve now made these several times since this and i lost the recipe and came back to get it again. They’ve been turning out GREAT now, and my family loves them! also I’m using a 100% stone ground whea flour and it makes my cookies a bit thinner than pictured, but they are crispy and chewy and amazing almost like cookie brittle
i am completely salivating!! i will definitely be whipping up a few batches of these during my christmas cookie bake-athon!!
I made them last weekend for my fiancee’s family, here in Venezuela, they now think I am a baking goddess. Thanks for the recipe, next time I’m making the ones with Nutella…it’s just a little hard to track down here.
browned butter for chocolate chip cookies. mind = blown. GENIUS!
what's with the Tbsp of greek yogurt? can I use sour cream instead? or strain the whey off my regular whole-milk yogurt?
I made these tonight, and while they smell awesome and are super moist, I find them to taste a bit too much like flour for my taste. I double checked to make sure I put the right amount in and I did. Are they supposed to be a bit more on the flour side? Thanks!
No, they should be fairly sweet, especially with all of the chocolate chips. If you need to add more sugar I would add another 1/4 cup of brown sugar. Also make sure you use dark brown sugar and that it is packed tightly.
I *just* finished making my very first batch of these cookies (first time browning butter!)….HOLY. CRAP. I just "tested" one….I might need to "test" about 4 more. These are supposed to be going to a cookie swap tonight but I might stay home with a plate of cookies and watch some Dexter ;).
This is the best recipe so far, I made these yesterday..love it love it love it.
thank you very much.
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I made these for an early Christmas party and they were a huge hit! I'm making more for my family's cookie exchange and just because I've been craving them every since. Do you have any suggestions on how to store the cookies after they are made?
Cookies tasted awesome and can’t stop eating.
But mine turned out flat with bump in the middle where the nutella is. What did I do wrong?
{Kathy} I don’t know how to say this….I’ve been baking Chocolate Chip Cookies since I was nine years old. I discovered somewhere in my teen years that Butter Flavor Crisco made a “cakey” cookie that I really liked. These cookies (the Butter Flavor Crisco version) have systematically made me friends, reeled in a husband, and my kids have enjoyed them as their “mom” cookie.
Then, brown butter happened. My mind has been blown. What I once thought was ideal is now second fiddle.
My son, a 19 year old college student, and his buddy decided to make your Nutella version one night much to my chagrin. A serious cookie challenge commenced. I gave in. I tasted your recipe and was hooked.
Thanks for this cookie.
I found your recipe off a link from Pinterest after seeing a tasty looking picture of your cookies. This is a fantastic recipe for chocolate chip and I want to thank you for sharing it. It is soooo delicious!
these cookies are lifechanging. seriously. I made the dough at 10 p.m. yesterday because I just couldn’t wait (the dough itself is also crazy good) and I baked them this morning. cookies for breakfast = love. they are so incredibly tasty (a little bit too sweet for my taste, but my family loved it and next time I will probably reduce the sugar a little), I love that you added seasalt, it makes them so unique. and oh the texture is perfect, crispy on the outside and still soft and chewy on the inside. thankyouthankyouthankyou! :))
oh and also thanks for the great tutorial on how to brown butter! I seemed to never get it right until yesterday and you didn’t lie! the smell is soooo good 🙂
I’m so happy you loved them — they are my favorite chocolate chip cookie EVER!
Happy New Year! Ok, so I tried these wonderful cookies after trying your Snickerdoodles. Oh my! I think this is my new fav choc chip cookie recipe. However, I’ve now discovered all your other yummy cookies and will work on making those over the next couple of months. Nutella Choc Chip? How do you come up with these. Thank you so much for sharing!!
So last week I made your BrownButter Snickerdoodles and my husband and oldest son told me they were their new favorite – the best cookies ever! And then this morning I made these – OMG! We all agreed – OMG! These are AMAZING! Now these are their new favorites. I am off to the store to get somemore butter to make another batch! Thanks for creating and sharing!
Major dilemma!!!….Between this marvel with toasted almond praliné and your other recipe for brown butter chocolate chip cookies…which should I make for a somewhat discriminating audience I wish to impress ?!! Do you have a personal favorite?.. Help!!!…I’m torn!…You are most definitely…the COOKIE MASTER!!!
If you want to impress anyone, make the nutella-stuffed brown butter + sea salt chocolate chip cookies! Stuff them with whatever your heart desires. 🙂
Ok, we're on our second batch in 2 days,,, they're lining up at the door to get them! I HIGHLY recommend anyone try these!
Made these tonight. The chips don't seem to stick in the dough. They are falling out. I have to shove them in when I make the balls
Just put the dough into the freezer for 30 mins..i can't wait to taste these
OMG!! We LOVE these! Thanks for sharing!!
I love this recipe!! Been meaning to comment and thank you for a couple months – discovered this back in November and I haven’t been able to make ‘regular’ chocolate chip cookies since!! Everyone I’ve made them for adores them, too. You’ve definitely come up with a winner 🙂 thanks again, you’re brilliant!
One word. AMAZING! Everybody is in love with them, me included! I was my first time trying brown-butter and let’s just say i’m hooked. Thank you!
I’ve made these a few times and they came out AWESOME. Each time I made them before I stuck them in the fridge for 2 hours and the dough was super hard. Tonight I made them (pretty late) so I stuck it in the freezer for 30 minutes, and the dough wasn’t anywhere close to being that hard. The cookies also kind of fell apart when I put them on a rack, which they have never ever done before!
any idea what went on? the middle basically fell out of half of my cookies, and then the taste is kind of off.
Right now I’m chalking it up to sometimes you just gotta be humbled, haha.
I've got my batch chilling outside right now (more space on my porch than in my fridge!), but while it's on my mind I wanted to suggest to anyone who makes this recipe that you NOT preheat the oven until just about 15 minutes before the dough is done chilling! Otherwise you'll have the oven on for anywhere from 1-3 hours!
I made them and unfortunately I had to throw them away since they tasted too salty. Did anyone else have this problem?
These are my fave Chocolate Chip cookie (but they take awhile) so when I'm in a rush or have no greek yoghurt/mascarpone/sour cream I'll use the back of the nestle choco chip bag. LOVE this recipe and so does my sister~
YUMMY YUMMY YUMMY! – these are the BEST! Thanks for sharing the recipe! I used mini rolos and cut them into quarters (in place of the milk chocolate chips) I still used the dark chocolate chips and I added 1/2 c. of walnuts. They turned out perfect. Really delicious! Now I need to go to the gym….
OMG, impossible to just eat one, isn't it?! So much better than anything I've ever bought and really easy to do. Thanks Monique!
My first attempt with brown butter and using sea salt in my cookies. Loved it! Especially the addition of the salt to balance out the sweetness. Amazing.
I am not sure how I lived my entire life without this cookie. O.M.F.G.! Thank you for sharing this one. I will never use another chocolate chip cookie recipe. What would be the point?
My first batch came out great. The second batch tasted good but didn’t not look crackly looking on top. My last batch came out oily, super flat, and translucent. What went wrong? 🙁
I wonder if I could make these smaller than the 1/4C you call for, Monique,… like half that? Then, I’m cook them for a shorter period too, but for how long?
I made these today, they were not fluffy at all! I made sure to follow the recipe excatly 🙁
THANK YOU for this recipe. My husband is a cookie lover, and these are now his favorite. You know they’re good when you top his momma’s cookies 😉 They are delicious, and now my go-to recipe when I want make cookies.
Do you think these would work if I substituted pieces of caramel for the chocolate? Or added them with the chocolate chips?
Hi Monique, I made these last night, but mine definitely don't look as thick and dense as yours – they are delicious, but what do you think made mine thin? Liz
These. Are. The. Best. Cookies. EVER!!!!!!! My friends raved about them. The sea salt is a nice touch. Yummy!!!!!!! Thanks for your hard work on this recipe!
The greatest cookies! I posted about it on Facebook and am about to tweet about it as well. Now I want to try more of your recipes!
Just curious – why the yogurt? Could I leave that out?
ALL SALT IS SEA SALT!
The texture of these is absolutely PERFECT, but they are insanely sweet to me. Is it because I used light brown sugar instead of dark brown sugar? How much can I cut down the sugar and have them still turn out so wonderfully crispy edges/chewy middle??
Reduce the sugar by 1/2 cup 🙂
I just finished making these and they are to die for. I have to say, I am a sucker for Sea Salt & Chocolate and these take care of my craving. Thanks for the recipe!
Leslie can you PLEASE save me a few and bring them on Tuesday? 🙂 If you have enough…
Heck yeah! Are you guys going to be there tomorrow for technique class?
Leslie Calhoun Yes we will be there. 🙂
OK I will bring them for you tomorrow then.
Leslie Calhoun You are awesome! Thank you. 🙂
What kind of greek yogurt do you use? fat free, 2%, or full-fat?? I can’t wait to make these!!
Any kind will work!
Delicious!!! Thank you for sharing this darn tasty recipe!!!
I have eaten a lot of chocolate chip cookies in my day; we even have cookie throw-down's in my family. These are worth the extra step. Only problem is I can't stop eating them!
Made a batch today. Have no idea how I found your blog or this recipe! I will reiterate what everyone is saying when I say these blew my mind. The browned butter, Greek yogurt, baking soda, dark brown sugar and sea salt – all ingredients different from the traditional toll house recipe but they work together amazingly. Great for making for ppl who appreciate fine desserts. Next time I will try w/Nutella stuffing but I will probably reduce sugar for that one (I’m always “watching my carbs”, lol)
So glad you liked them! They are the best.
Can’t wait to make these cookies this weekend… But I want to bring them to a brunch Sunday morning and was thinking I could make the batter Saturday night, and keep them chilled overnight to bake. Do you think this could be an issue to have the in fridge so long?
That would be fine. Or you can bake them the night before. Either way they will be delicious!
Great, I will make them the night before! I wanted to be sure the Nutella would stay perfect but I will take your word for it. Thanks, very excited to bake 🙂 !!!
Is there any way to substitute the browned butter and Greek yogurt for something non dairy and still be somewhat as good?
YES! Try coconut oil and skip the greek yogurt. They will be fabulous!
Hey this was my first attempt at baking with brown butter and it was amazing. But i had one problem though…my cookies spread out while baking..Needless to say they were yummy but i was expecting cute little rounded cookies but mine were as flat as a disc. After the first batch spread out i froze the remaining cookie dough for some 30 mins more but no luck. Any idea where i went wrong. Any tips on how to prevent cookie from spreading while baking.
Thanks!
Hi there! Is your baking soda fresh? If not, make sure it is. Next, are you flattening the dough? If so, then just leave as balls. This should help. All ovens and flours are different
Ahh yes I did flatten the dough…that could’ve been the reason…but seriously they were indeed the best chocolate chip cookie ever…i am just left with 2 more cookies and its been only day 2 since i baked :O…time to bake them again 🙂
Thanks for the reply!
Hi! Sorry I can’t find it anywhere in the recipe or comments – how many cookies does this make?
I have made these cookies easily 20 times (probably more) in the last two years. I’ve made some modifications and added personal touches to make it my perfect cookie, but your recipe is always the jumping off point for it and I wanted to thank you for sharing something that has become such a natural part of my baking repertoire!
My dough turned out way too dry and it’s almost impossible to make the Nutella version because it’s so crumbly ): I may have mismeasured the flour or something, but do you have any other suggestions to fix this next time?
Sounds like you overmixed the dough. I have never had this problem, but you could always try adding a teaspoon or two of milk.
These cookies REALLY ARE YHE BEST! I’ve made them multiple times and have always been a hit!! Thanks for sharing your recipe.
I have a question. Have you tried freezing the dough and baking it another day? How did it turn out? I’m making the cookies for a BBQ and won’t have time to bake on the day of. Thanks!!
Eileen, I just made & froze a whole batch of these! They back up perfectly straight out of the freezer – takes about 12 minutes. As an added bonus, you can scoop them right after mixing (while soft), and then freeze, so you don’t get an arm workout 😉 SO GOOD!
Hi I was wondering what’s equivalent weight of 2 and 1/4 cup flour of your cookie recipe in grams? thanks 🙂
I made my cookies smaller & ended up with 59 cookies.
Just wondering if I could get this all measured in grams?
Am so, so bad with cup stuff because I have so many different cups and they all seem to scream “PICK ME” :C
I’ve made these a couple of times and they were Fabulous each time!!! Haven’t found a better cc cokie.
Hi Monique! I can’t wait to bake these! I have a question though, I will be making these for someone who can’t eat eggs (although they can have egg whites) do you think two egg whites would be okay or should I try and use flax eggs?
I don’t know because I haven’t tried anything other then the ingredients listed. Flax eggs would probably work!
I have tried all of the “best ever” chocolate chip cookies, and am eager to try this one (for the record, an adaptation of Joy the Baker’s has beat out Alton, Serious Easts and NYT’s, but agree brown butter and salt is a must) but from one baker to another, how are there no measurements by weight?? So much more accurate than volume. I would love if you updated the recipe by weight for us food scale spazwads 🙂
Feel free to exchange it in grams via google!
Do you use the same cup measurement for all of these?
Or do you use different ones like on cuisinivity.com?
WOW! i finally made these after printing this recipe a long time ago. My husband was impressed and I think they are amazing! I will make them again for sure!
How many cookies does this recipe make?
I use this recipe all the time and my friends and family absolutely LOVE these cookies! One of my friends cheekily named them “crack cookies” because they are so irresistible. Thank you for sharing!
I’m pretty new to baking, but I am so excited to try these. How many does this recipe make?
I’ve been making these since 2012 and they are still my go-to cookies for favors and little gifts. Put three or four in pretty cellophane bags and they’re perfect for teachers/coworkers during the holidays or the end of the school year. 🙂
Made these this weekend and they are THE BEST COOKIES I have ever eaten. This recipe is golden–brown butter is the best!
Hi… Can this be made with baking powder instead of baking soda? I only have that on hand now..
No, sorry!!!
Why did mine come out hard and burned like? After a few minutes, they immediately harden. Please help me with tips on how to make them chewy!
These are my absolute favorite chocolate chip cookies. I found this recipe years ago and have used it countless times since. I LOVE all of your healthy recipes and try them often but sometimes you just need a cookie! Thanks!!
Thanks Carie! So true that sometimes you just need a cookie 🙂 Glad you love these ones!
Hi Monique! These are my go-to cookies, and today I am going to attempt a cookie cake using this recipe. Any tips??
Hello,
How many cookies does this recipe yield?
Thanks!
Hi! It will make about 24-36 cookies depending on how large you roll them out 🙂 Enjoy!
I can’t wait to make these cookies. They sound amazing! In your recipe you use the sea salt right in the cookie dough instead of regular salt and then you sprinkle more on top. Is that right?
That’s correct!
I don’t have Greek yogurt or any plain yogurt and I also don’t have any sour cream on hand 🙁 so would it be absurd to sub mayo? *please don’t laugh 🤭 if it is absurd, then what would happen if that ingredient was omitted…??
Thanks
They will be fine without the yogurt!
The cookies are delicious. However, I am puzzled – 1/4 C of dough per cookie makes enormous cookies which take longer to cook and make fewer cookies than indicated. Is that actually the proper amount?
Yes, but you can make them smaller if you’d like!
Hello! I apologize if you already answered this, but can these be made with gluten free AP flour?
Hi! Yes, absolutely!
I have made this countless times and it is always a hit. This is my go-to chocolate chip recipe. Thank you for making me look good!
Amazing! So happy to hear that Lisa 🙂
i have tried several brown butter recipes but this one wins 1st prize everytime. the brown sugar and butter with the salt can’t be beat. Yes you have to let your dough rest in refrigerator. sometimes i use a good dark chocolate.
Amazing! So happy to hear that.
These are amazing and have become my go-to chocolate chip cookie. These are the perfect blend of sweet and salty, just the right amount of chocolate, they stay soft and chewy, and the smell of browned butter is magical! I would give them 10 stars if I could…I’m so glad I found this recipe.
So glad you love them!!
These are amazing cookies. I have made them so many times and they are always a hit. One thing that I have added on to the recipe, is that I melt caramel and drizzle the caramel on the cookies and then sprinkle the sea salt on that. Makes them that much more decadent
I can not count how many times I have made these cookies. I have become known for them. All of the kids in my family (my own, their cousins) tell everyone that I make the best cookies. Every time I make them I am sure to share the recipe. My kids and I are on Spring Break this week and when I asked them what they wanted to do with their time off, we decided to make a list. “Make the cookies.” THE cookies. THE BEST COOKIES> THESE ARE THE BEST COOKIES. ANYONE HAS EVER TASTED. I just logged on to make them and was startled by how many reviews people have left. for the best cookies. EVER. I am grateful for you, for all the testing you’ve done to create this perfect recipe. I am grateful that you shared it with the rest of us. Wishing you an abundance of health, joy, peace, and love.
so now that I have posted a review HERE I see LOTS of reviews! When I googled to find this recipe there were not enough stars! I WANT TO MAKE MORE STARS FOR THE GOOGLE SEARCHERS! You are wonderful and I love reading other reviews that understand the magic you have created. Thank you again.
While I am mixing the dough, I want to add: sometimes I am too lazy do one egg plus one yolk and just put in 2 eggs and they are STILL perfect.
Hi Melissa! Thrilled to hear that you love these cookies 🙂 such a great treat! Thanks so much for your ratings!
Preheat oven to 350 then chill dough for 2 hours.. haha..
Good catch! Thanks!
This recipe is perfect as is! Everyone who tries them loves them. Seriously the best chocolate chip cookie recipe I have ever tried. This is my go to for chocolate chip cookies now. Hand down. Everyone is getting some in their stockings this Christmas at my house 🙂
Such a fun stocking stuffer! Happy you guys all love them 🙂 Thank you!
The only chocolate chip cookie recipe I ever want to use from here on out! Perfect flavor and texture every time!
I don’t remember if I ever commented on this recipe or not, I have been using it for 8 years and it’s the best chocolate chip recipe ever! No matter where I bring them everyone raves about them. I get so many requests I must make them 20 times a year. I literally can recite the recipe on demand lol. Of course I don’t ever give it out lol. As far as everyone is concerned it’s my dear late grandmothers secret recipe!
My go-to chocolate chip cookie recipe. Crispy on the edges, chewy on the inside and just the right blend of sweet and salty. Perfection! Once, after not getting an in-office job with a current client, I brought these cookies into their office as a “revenge” gift, like “see what you could’ve had if you’d had me in the office.” Ha!
😂😂 BEST comment ever!!! So glad you can use these as the most perfect revenge gift!! Works every time!!!
These are incredible!!!! I followed the recipe exactly, but portioned out to get 48 cookies. They are quite literally the best chocolate chip cookies I’ve ever had. YES!
Amazing! So glad you loved them!
Absolutely delicious. I was in a rush so I didn’t even chill the dough (def needed for them to not get flat) and I also didn’t have sour cream sooo I just used half and half instead. Still turned out fabulous. Will absolutely be making again. MONIQUE you did it again!!!! Love love the deep molasses like flavor of the brown butter.
The best cookies, the best recipe. Have baked these cookies for years. The best, Hands down. No competition. One minor detail: step 1 should not be preheat the oven. These cookies take hours in the fridge before you can bake! Preheat oven after you take them out of the fridge. Aloha!
So glad you enjoyed! And thanks for the catch!
You do not need any other chocolate chip recipe. These are so delicious. The brown butter makes the cookie. 10/10 would recommend.
Agreed!! Glad you loved them 🙂
Can these be made with gluten free flour?
Love these cookies! Always a hit! Any tips
For baking in altitude? I plan on making them in high altitude in a few weeks.
So happy to hear that! Hmm I don’t have a ton of experience cooking at altitude, but this is a great resource!
A friend made these and I thought they are some of the best cookies I ever had…and I have tried a lot of great cookie recipes. My only comment is to remove the preheating the oven as the first step. You do that, and then you get down to after mixing the cookie dough and it says to chill for at least 2 hours. Cue turning the oven off!
So happy to hear that! Noted on the instructions, too — this is a fairly old recipe, so I’ll go in a tweak it 🙂 These cookies are my new-and-improved version!
These are by far the best chocolate chip cookies ever I make them all the time. My only comment/concern is that they tend to flatten for me. Not that it changes the taste, they are amazing. I love the look of a plump fat chocolate chip cookie wish these looked that way to go with the how amazing they taste
So glad you love these! I have a newer version of these cookies here that you might like even better (and might hold up even better).
I absolutely love this recipe. Everyone moans when they eat them. I changed one little thing. When the cookies come out, I bang the cookie sheet on the counter. Then push the cookies with a spatula to make them smaller. Then swirl with a cup. They are dense, crunchy on the outside, and soft in the middle. Let me know what you think. Bravo!
Great tip to bang the pan and use the cup method! So happy to hear these are a favorite 🙂
These are the absolute best! I’ve been making these for years! Everyone I make them for demand the recipe! A+++++
I’m so glad!!