Let’s flash back to around 2012 when I was off trying to perfect the absolute best chocolate chip cookie. I was living in Washington 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 butter (it had to be browned), brown sugar (a higher ratio than white sugar) and of course, chocolate (two types of chips!)
I was tired of making homemade chocolate chip cookies that were overly crispy and flat, like the Tollhouse version that’s boring as hell. 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 hold together well upon dunking into a big glass of milk. You feel me? Cookie perfection ain’t easy, people.
Well, it’s been over 10 years since I created these brown butter chocolate 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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The BEST cookies you’ll ever eat
These brown butter chocolate chip cookies aren’t just epic, but also life-changing. Several of my friends have baked them time and time again, only to tell me that they’ll never make another chocolate 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 chocolate chip cookie too.
The magic of brown butter
The key ingredient here is, of course, brown butter! If you’ve never browned butter before you should know that it’s so easy and makes everything SO much more delicious. Get all of my tips & tricks for browning butter here, and check out all of my recipes using brown butter here! Get ready to fall in love.
Let’s talk ingredients
What makes these brown butter chocolate 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 butter: the brown butter 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 choose dark brown sugar because it has a tiny bit more molasses in the flavoring, which again, helps to achieve an out-of-this-world cookie. Don’t worry though, 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.
- Chocolate chips: another thing that makes this recipe unique is the TWO types of chocolate chips, milk chocolate and semi-sweet. It really just creates more flavor profiles. If you like dark chocolate, 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 how to make your own vanilla here! I also like to sprinkle the cookies with fancy sea salt after baking.
Can I make them gluten free?
Unfortunately, I cannot recommend a good gluten free substitute that will yield the same amazing cookies. Feel free to try out any of my gluten free cookies here.
Tips for making perfect brown butter chocolate chip cookies
With these simple tips & tricks you’ll make the absolute best cookies every time:
- Do not use substitutes. Unless I provide swaps (like sour cream for the greek yogurt) do not substitute other ingredients as the cookies will not turn out the same.
- Use room temp ingredients. After browning your butter, 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 scrape every bit of brown butter from your pan. You’ll want to make sure your eggs are at room temp, too, so they don’t coagulate with the butter. 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 without 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 crackly tops. This happens because the fat in the recipe (butter) is solid and the sugar also absorbs some of it. Trust me, it’s a game-changer.
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 something to a party or to a loved one’s house, but don’t feel like having a baking extravaganza. Here’s how to do it.
- After the dough is done chilling in the fridge for at least 30 minutes, roll the cookie dough into balls 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.
- Once the cookie dough balls firm up, you can transfer them to a reusable freezer-safe bag or container. Cookie dough will keep well for up to 3 months.
- 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 butter chocolate 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
- Brown Butter Pumpkin Snickerdoodles
- Salted Brown Butter Coffee Oatmeal Chocolate Chunk Cookies
- White Chocolate Macadamia Snickerdoodles
- Peanut Butter Cup S’mores Chocolate Cookies
- Death by Chocolate Peppermint Cookies
Get all of my cookie recipes here!
I hope you enjoy these brown butter chocolate 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 how you liked them! Enjoy, xo!
The Best Brown Butter Chocolate Chip Cookies You'll Ever Eat
World famous brown butter chocolate chip cookies made with dark brown sugar, two types of chocolate 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.
Ingredients
- 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.
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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.
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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.
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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| Photography by Sarah Fennel
This post was originally published on October 19th, 2016, republished on November 30th, 2019, and republished on December 4th, 2022.
794 comments
When you say they’re the best you’ll ever eat, I believe you!!! 🙂 So pumped to make these this weekend. I’ve always been intimidated by browning butter, but this time I’m going to do it right!
These look so freaking yummy!
YAYAYAYAYAYY
Hey now, anytime some says “the best” I always have to try them. Definitely adding these to my list of recipes to try!
Hi, can I use milk instead of greek yogurt? Or will that affect the cookies? 🙂
Also are these soft/chewy cookies or crispy?
It should be okay, but I suggest only a teaspoon or two of milk. These cookies are crispy on the outside and chewy in the middle 🙂
Omg you’re so right! Cookie perfection is hard af. I always want mine to come out semi-flat instead of with a muffin top (does that make sense?) but I can’t seem to find the right approach. I’m going to give these a try! Thank you! 🙂
ENJOY!!!
I have a family picnic and I am pretty sure I will win the dessert contest thank you for the tips
YES you will 100% win with these!
The smell of caramely toffee goodness when making the dough was insane! So good!! Mine flattened out a ton though. Dough was chilled for a good 4 hours. Maybe I made the balls too big? Any suggestions?
Hmmm perhaps it was a measuring issue or how large your egg + egg yolk was. It’s hard for me to troubleshoot. Also, make sure your baking soda is fresh!
Karen I had the exact same problem with mine then on my final batch I decided to roughly add more flour to my dough. It worked a treat and they came out perfect 👌🏻
I have been making these cookies since you have posted them four years ago. They are the best chocolate chip cookie recipe I have ever made. I’ve tried different ones and I always come back to this one. My friends call them crack cookies and are blown away by their flavor profile. I have perfected these cookies so a few of my tips in case it helps other readers. Let your brown butter come to room temp and solidify again, this creates a fluffier cookie. I add 1/8 to 1/4 tsp cornstarch which also will thicken them up a bit. (Sometimes they can be just a tad greasy and flat so I have found this helps), I use semi sweet and dark chocolate and when I am feeling generous I will hand chop the chocolate and it melts beautifully. Mine take about 10 1/2 mins and they won’t look done, but they set up more as they cool. It’s a tricky game there because I have taken them out to soon and even after cooking they’re under done but too long and it’s ruined. Again about 10 to 10 1/2 mins. These cookies are best the first day so I have found if you pop them in the microwave for 10-15 seconds they’re perfect again the next day. They also dress beautifully. I only add sea salt on the tops after baking, I don’t add it to the tops before as well. Ok I think these are all my tips, like I said they are there only cookie recipe you will ever need and they blow every other cookie out of the water. Thanks Monique for creating this!!
Love your tips! Yes to about 10 minutes. They look underdone, but they won’t be once they sit on the cookie sheet for about 5 minutes they are perfect. Thanks for being an AK reader for four years — means the world to me!!!
Agreed, ladies! Only rookies bake their cookies until they are uniformly brown. 😉 Slightly browned on the edges and raw in the center is the way to GO! Trying this recipe now. Thanks!
Tried your modifications — you are bang on! The cookies baked up perfectly. I do wonder if simply increasing flour in the recipe would help the cookies be less flat without affecting the chewiness. Any chance you’ve tried and compared? Lol, I like to keep it simple as long as the quality is the same!
I’ve made these 10+ times they are so great. Literally everyone says it’s the best cookie they’ve ever eaten & a batch doesn’t last long anywhere I go. 10/10 recipe seriously!
Ok I totally meant they freeze beautifully not dress! Autocorrect….
I can’t wait to make these!! Question for you – I make ghee all the time so I’m very familiar with the phases the butter goes through as you cook it. Before you use your brown butter, do you strain out the almost burnt milk solids, or do you put it all into the cookies?
Put it all in 🙂
I wish you could create a gluten and dairy free version of these 🙁
You can make them gluten free but to make them dairy free would be pointless considering the focal point of this recipe is the browned butter. You can’t really replicate that flavor with non-animal fat and without it you just have basic chocolate chip cookies.
These are my absolute favorite chocolate chip cookies!! Everyone should make these!!
Found the treats I’m taking to a Halloween party! Thank you! 🙂
I love baking, but my homemade cookies never turn out! Made these tonight, and they were amazing! Thank you so much for sharing! Also, I ended up only using 1.5 sticks of butter instead of 2, and they were perfect if anyone wants to try to cut out a small amount of calories 🙂
I have adopted these as my ‘signature’ cookies. I send them to family on the holidays, bring them to work to brighten a co-worker’s day and even used them to get to know my noisy upstairs neighbors. They’re much quieter now and it’s definitely the cookies that did it. 🙂 Thank you!
Anytime I make chocolate chip cookies it’s always this one or of course the nutella stuffed chocolate chip cookies!
Monique you have outdone yourself – I’ve made these twice and every time people have RAVED about them, there was almost a riot at work over them!!! Do you happen to have the nutrition facts for these? Thank you so much for everything you do, any time I make something of yours people love it and I tell them I don’t have good ‘culinary sense’ but I am very good at following directions, and you give EXCELLENT directions! <3
Thanks for all the fabulous recipes. I’ve made quite a few and keep coming back for more. Just a question – is your measurement for “a couple of tablespoons” correct? My first batch have turned out to be absolutely enormous & have joined together. Was it a typo? Delicious either way, so no drama.
I just tried these and they’re definitely the best cookies I have ever tasted! Thanks for the great recipe!!
I’m waiting for the dough to chill. I tasted it and didn’t expect at all that it would taste like it. It tastes amazing!! Can’t wait to bake them
Love making this recipe. Have you ever tried adding walnuts to this recipe? Would you change anything, or just add the desired amount of nuts? Thanks!
This is definitely the best cookie recipe in the world. I am baking now to ship to family in Oregon and Illinois. I scoop the dough into balls and put onto parchment-lined rimmed baking pan and freeze, then drop the frozen balls into ziploc bags for storage in the freezer. It saves the chill/warm-up phase. Thank you so much for creating these amazing cookies, which are also known as Crack Cookies in my house.
Hi Monique. I also have used this recipe since 2012 and it is LOVED by all recipients! Is it my imagination or did the amount of baking soda change from 1.5 tsp to 1 tsp? I had printed the recipe from 2012 and it did have 1.5 tsp as the amount.
Believe, folks, these are the BOMB. Best chocolate chip cookies ever. Bested only by, perhaps, the nutella-stuffed ones on this site. Every time I make these people go crazy and want to know what makes them taste so good (it’s the brown butter!). Make them and enjoy!
Actually is it to replace the water lost when browning the butter?
Tia,
Andi B
Sorry that’s the addition of yogurt that I’m curious about. Is it added to replace the water lost in the browning of the butter?
Andi
No it’s meant to keep the cookies soft and react to the baking soda nicely.
These cookies really do come out perfect and soooo many complements on them! This recipe is a keeper 🙂
is there any way I can make these without an electric mixer??
I’ve made this recipe over and over again, and I always get tons of compliments and demands for the recipe. This cookie truly is the best chocolate chip cookie ever. You’ll never need another chocolate chip cookie recipe again.
If you scoop the dough, then chill, you won’t have to deal with concrete dough later. This recipe is delicious! People love them, and I like to keep some dough ready in the freezer, ready for cookie craving emergencies.
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You may want to change “Why else are these cookies so damn dank” to “Why else are these cookies so damn dark.” Nobody wants to make dank cookies.
These cookies are my go-to and everyone always demands the recipe. Honestly, you’ll never need another chocolate chip cookie recipe ever again. Probably the best cookies in the universe.
One thing I don’t usually have on hand though is the greek yogurt. Can other yogurt be substituted? Vanilla greek? Plain regular? Vanilla non-fat regular yogurt? Whole milk yogurt?
Yes, basically any yogurt will work 🙂 I would do greek though to keep the consistency the same!
Hi, I was just wondering, is it 2% greek yogurt that’s used? Can I use non-fat? Does it matter? Will the change affect the cookies?
Thanks
oh em gee!!! I’m in the chilling the dough phase, but I tasted it and it is ahh-mazing. I could just eat straight dough all day long. My patience is being tried. I forgot to buy more chocolate chips so I put in half chocolate and half caramel bits. I have a feeling it is going to be awesome. The brown butter is to die for… Nice Job Monique!
Caramel bits…YUM! Hope you loved these!
Okay, Monique, Paleo be damned!
Just for you, Pat! 😉
Can you use sour cream instead of yogurt?
You bet!
My search for the perfect chocolate chip cookie has ended…thank you! These are out of this world. The only change I made was to add an extra 1/4 C of flour and I baked them for 12 minutes. Hubby likes his cookies a little more done and they were perfect! Crisp on the outside and still soft on the inside and they baked up so nice and high. May I share them on my blog and link back to you? You are about to make a lot of cowboys very happy when I stash these in their trucks when we wean cattle this fall.
Yay! So great to hear. Feel free to share a photo and link back to the recipe here 🙂 I hope they all enjoy them!
Hello! Can’t wait to try these cookies 🙂 any suggestions on cutting out some of the sugar?
Hi Selena! I’ve actually only made these this way (they’re my more indulgent cookies you’ll find on the blog 🙂 ). I have a bunch of other cookies & treats with alternative sugar options though, too!
This is a winner! I have made so many chocolate chip cookies and yes, as promised, these are the best! I used to love the mix of Crisco and butter but didn’t love using Crisco. Now these cookies have all of the texture that Crisco delivered but taste so much better! I never would have thought of adding greek yogurt. I only had vanilla flavored greek yogurt, I imagine it just added some sweetness but it all worked out wonderfully 🙂 Now i just need to remember to pick up dark brown sugar (I used light) at the store for next time! Thank you for the fabulous recipe, I can’t wait to try others from your blog!
I’m so glad you loved these, Rebecca! Hope you find some other great recipes to enjoy here, too 🙂
Hello! I just wanna ask for the weight of the flour in grams? Do you use the spoon and sweep method when measuring the flour? 🙂
Hi! It should be around 270 grams. I sometimes use that method, otherwise I just use a spoon to level it!
I’ve read reviews where one person doesn’t like something and I’ve probably judged that person. Well today I AM that person. I’m not claiming brilliance but I do have a fair amount of baking experience—yet these were a complete flop for me. Followed directions to a T, weighed my flour to 270 grams, 2 sticks of real butter, refrigerated the dough… cookies were flatter than flat and oily as all get out. Edges were getting nearly burnt at 8-9 minutes,. I see one other commenter who had this problem and another who also had that and suggested fixing it with more flour, another who tried reducing the butter by 25%, and another who changed several things including adding cornstarch. All this for a cookie that’s “best the day it’s made”?!. I enjoy browned butter flavor, but I’ll be looking for another recipe entirely rather than wasting another batch of ingredients trying to fix the problems with these. I’m absolutely gobsmacked as to how these worked for other people. Sorry to have to leave a negative recipe review, I really am, but these didn’t work at all.
My 7 year old is a chocolate chip cookie freak and it’s her birthday party on Saturday. Wondering if you’ve ever tried baking this dough in a pizza pan or as bars — kind of a chocolate chip cookie cake? If you have, what size pan/how much baking time? Thanks.
Hi Lisa! Apologies for my delay here – I hope your daughter had a fabulous birthday party! You could probably put these in a 9×13 or 7×11 inch pan and bake for about 23-27 minutes (I’m going based off of my Nutella-Stuffed Brown Butter Blondies, which your daughter might also love!)
If I were to double the recipe, would you use 2 whole eggs and 2 egg yolks, or would 3 eggs work?
I would do 2 whole eggs and 2 egg yolks to maintain consistency!
Hi Monique! I never comment on these blogs but had to make an exception for the best cookies I have ever eaten in my life. This is my go-to potluck recipe! The best part is how easy it is to make on a whim (no need to wait for butter to soften!) The Greek yogurt is also a game-changer, it inspired me to look up how baking ingredients affect the cookie since I wondered why that tablespoon was so important. Thank you Monique!!!
Hi Rosa! Thanks so much for your note – I’m glad these are a staple for you! They’re truly the best chocolate chip cookies in the world 🙂
Monique!! Please PLEASE consider a grain free version of this cookie!! I would love you forever. You’re the best!
Try these! One of my favorite grain free chocolate chip cookies 🙂
Could you section the dough out into cookie sized balls before freezing them? That way you could pop them out of the freezer and into the oven without waiting for the dough to thaw?
I’m really having a hard time with this recipe. I do love the flavor and the texture, but my cookie is turning too flat, I even refrigerate them 24 hours. I’m from ecuador, so I do not know if the ingredients have anything to do this problem.
Hi Maria! It could be a difference in ingredients and/or oven baking time. I would maybe try and make “taller” cookie dough balls when you put them on the baking sheet and see if that helps!
These cookies are amazing. I added toffee bits and chopped toasted pecans to mine. Also used dark chocolate chips Gives them a few more layers of flavor! I also learned to not overback them. My first pan was actually perfect, though I thought they were ovedone. I baked each subsequent pan a bit more and they were overdone. Don’t be afraid. Let them be and you will have the most amazing finished product!!
Toffee bits + toasted pecans sounds amazing in here! And yes – I find that slightly underbaked makes them perfect 🙂 So happy you enjoyed!
I made these with Gluten Free Pillsbury All Purpose flour and they were wonderful. I thank you for sharing!
Awesome! I’m so glad!
I tried these cookies yesterday. And YES, these are the BEST Chocolate Chip Cookie I ever baked. The texture was purrrfecct! The center is soft and chewy and the level of sweetness is just right. Although I replace the milk chocolate chips with bitter sweet chips. I have been looking for a go-to chocolate chip recipe and I think I just found one. Thank you sooo much Monique!! Please accept my virtual hug as my appreciation for this wonderful recipe 🙂
SO happy to hear that! These are my favorite for a reason 🙂 Glad you found a new go-to, and virtual hug right back!
I’m curious to know if anyone has baked these at high altitude? I live over 6,000 feet and that often makes cookies totally flat – especially when using all butter. I’d appreciate any suggestions!
I haven’t done it, but found this article that might be helpful!
Silly question—i made the dough 2 days ago and it says can keep 12-24 hrs. can i freeze it
now? or should it be tossed? Since i mixed the dough it hasn’t sat on the counter at all. Thanks!
I think it should still be fine, but always feel free to freeze it, too!
I enjoyed these cookies flavour, but my cookie balls never really flattened in the oven for some reason, so I ended up with more like cookie cakes. Any suggestions what might be the cause, I refrigerated 2 hours and baked.
Interesting! I would double check your ingredient ratios and be sure everything is correct. You can also gently flatten them with your hands before baking!
These are “the best” chocolate chip cookies I have ever eaten. So good! Gah! Stop me from eating too many. My husband just ate 3. Said nothing the entire time, just mmmmmmmmmm over and over.
Aren’t they incredible?! They’re my best-ever for a reason! 🙂 Glad you both loved them.
can you use salted butter instead of unsalted?
Sure! Note that you might want to reduce the salt in the recipe.
By how much should we reduce the salt? By half?
You could try doing 1/4 tsp.! Feel free to keep it at 1/2 tsp. if you like that salty-sweet flavor 🙂
If I wanted to make these dairy free would you suggest using coconut oil or butter in lieu of the real butter and the yogurt???
I’d recommend using a vegan butter and just leaving the yogurt out!
HI, I am wondering how you measure your flour for these recipes. Is it fluffed up and scooped out with spoon or can I just dig in the flour with my measuring cups and scoop out? Thanks.
Hi! I usually just scoop it with as measuring cup and level it with a knife 🙂
Monique, you have a winner here. These are the best cookies I’ve ever made. The scent of the brown butter alone was delicious. I even cut the sugar to 2/3 of a cup, and it still tasted wonderful. Thank you for this recipe!
I’m so glad you loved them! They’re #1 in my book 🙂
This was the best chocolate chip cookie recipe I have ever made! Everyone LOVED these cookies when I made them and said that this was the best cookie they ever ate. Thanks for the recipe — I will definitely keep this one and make it again!
So happy to hear that! They’re my #1 go-to when I’m baking for people 🙂
What’s the shelf life of this recipe? Thanks!
I’d say about 2-3 days, or you can freeze them for a few months!
Could you provide macros for these cookies?
Can I make the browned butter the day before and then take out of fridge and bring to room temperature before I mix?
Hi Nancy! Yes you can — just make sure it’s softened before making these cookies and that you scrape all the brown bits to get every last ounce of butter 🙂
I made these cookies today. They are really good. The only thing I did differently was to omit the white sugar; I thought the cookies would be too sweet. I’m glad I did. Also, I think the next time I make these, I will use a non-stick pan to brown the butter. Some of the brown bits stuck to my stainless steel pot. Thank you for the recipe.
Glad you enjoyed!
I have just moved from the “I hope this works” category to the “I am a genius” category when it comes to the ultimate chocolate chip cookie. THANK YOU! I will no longer search for a CCC recipe. I made a couple preference tweaks, but I don’t think they impact the result in the overall result. I like using coconut palm sugar (used a blend of white, brown and cps) and I also subbed in a little oat flour. Again, these are my preferences.
So happy to hear that, Eileen! Truly a life-changing cookie 🙂
Cooling the dough as I type this. I’ve never browned butter before– I have been missing out! Question, is it normal that my dough was super tough to mix. I’m talking play dough texture.. thanks!
Scratch that question. These turned out absolutely amazing
The dough usually isn’t super tough to mix (just be sure to scrape all of the butter), but so glad they worked out!
Can I use coconut sugar in place of brown sugar? I prefer it but not sure how they will turn out.
Coconut sugar should work well!
Just made a triple batch for an event at my child’s school.. tried about 7 you know just to make sure haha.. this is by far the best thing I have ever baked in my existence! Thank you up and down for this recipe! These are truly the best! I can’t wait to try more of your recipes you definitely have a new fan girl over here!!!!!
Amazing!! So happy to hear that 🙂 These are my #1 fav cookies. Hope you find some more recipes that you love!
Hi Monique, thanks for a FANTASTIC recipe. My question has to do with measuring the packed brown sugar. I firmly packed it and it turned out great but if I wanted to weigh it how many grams would it be…200? Thanks again!!!!!!!
Hi Greg! Glad you love this one! I think 1 1/2 cups of packed brown sugar is a little over 300 grams.
I’m not sure if it was the bit of yogurt, or actually chilling the dough for 24 hours, but not only do these cookies taste great, they LOOK exactly like a chocolate chip cookie is supposed to look! Thick and chewy with decadent cracks and crevices, and free from the horrible thinning suffered by so many chocolate chip cookies. I am a fan!
All of the above! So glad you loved these ones!
Do they freeze well after baking?
I’ve made them to early & afraid they’ll all be gone by Christmas Eve!
I haven’t tried it but they should!
These cookies were seriously the best I’ve ever had! I will never go back to another chocolate chip recipe again. I also froze the raw cookie dough and bake them for 20 minutes and they turned out just as good as fresh!
So happy to hear that! I love freezing the dough, too.
This recipe is stellar! So enjoyed making them and they turned out scrumptious
So happy to hear that!
i have been making these cookies for a few years now + every time i share them with friends/family they receive rave reviews! i just recently discovered hersey’s kitchen sea salt caramel chips + have started using half of those/half dark chocolate chips, best flavor profile yet! had a coworker give me $20 to make a batch for him – which speaks volumes as to just how amazing this recipe is.
Literally the best cookies ever. These are my go-to cookies to take to parties/dinners!
So happy to hear that!!
I followed the recipe, but my dough came out crumbly instead of cohesive. I can form a very delicate ball of dough, but the consistency is different from a normal cookie dough recipe. Should I add more butter/liquids? I have the dough chilling overnight.
Hi! Sounds like some of the moisture of the dough may have escaped. Did you scrape all of the butter into the pan. Make sure you thaw dough to room temp first, then roll into balls. They should bake up fine!
I made these for my husband for Valentine’s Day and he loved them! Might be his new favorite cookie recipe!
Love it!!
These cookies are definitely my new go to chocolate chip cookies for every occasion. I browned my butter in the microwave (don’t forget to put parchment paper over the bowl…butter spits) and after 7 minutes, it was perfect. Just a great recipe!
Perfect! My absolute go-to cookies, too 🙂
Hi Monique! This is totally the best chocolate chip cookie I ever had – ever! Just wanted to ask as my cookies are a bit greasy, is there any way I can fix that? And also, I wanted to lessen the sweetness just a little bit, would you recommend to lessen the white or brown sugar? I do hope to hear from you!! You are wonderful! I am so inlove with this recipe!
Hi Monique! This is such an amazing recipe!! I love it so much! Such a big hit! I just wanted to reduce the sweetness a little bit, it is definitely not too sweet but I personally like it a little less sweeter – do you recommend to reduce the brown sugar or white sugar? Hope to hear from you!
Hi! I would suggest reducing the brown sugar by 1/4 cup, although be warned — the cookie consistency might change a bit.
These are hands down the BEST cookies I have ever tasted! I make them regularly for my co-workers and they DEVOUR them! The slightly longer process to brown the butter and then thoroughly chill the dough are totally worth the wait! Make these – NOW!!!
Amazing!! So happy to hear that 🙂
These are BEYOND delicious! I’ve been search for the perfect chocolate chip cookie recipe, and this is it! I can stop looking. Now I just need a glass of milk.
So happy you found these! They’re my all-time favs. Enjoy!
I baked these up for my ex-husband’s memorial service a few months ago. The caterer of the event liked them so much that he took a couple of dozen home with him and discounted the catering bill. They have been requested several times since and are baked up again next week for a bridal shower. So decadent!
So sorry for your loss, Sharon – I’m glad these added some sweetness to the occasion! Hope everyone loves them at the bridal shower, too 🙂
Seriously the best brown butter chocolate chip cookies you will ever eat.
As far as I’m concerned this is THE chocolate chip cookie recipe. The brown butter makes them just that little bit more special and everyone loves them. Just popped the dough for the latest batch in the fridge and I figured I’d say thanks for such a fabulous recipe!
I’m so glad you love these! My absolute go-to 🙂 Thanks for your note, Leanna!
I always have a bag of frozen dough balls from this recipe in the freezer! Ready to go whenever needed.
Only thing differently that I do is brown the butter in the microwave.
Wonderful recipe!!
I love freezing the dough for later too! Great tips 🙂
Fantastic cookies. Last night was my fourth time making them and I decided to add 2 tablespoons of finely ground coffee with the slightly cooled browned butter (to bloom the grounds while it finished cooling) and holy crap, I wish I did it from the start. Highly recommended.
Yum that sounds amazing! I’ll have to give it a try next time 🙂 glad you enjoyed!
Omg loved how these cookies came out! Loved browning the butter and how they finally came out in the cookies, the idea of using both semi sweet and milk chocolate chips made the recipe even bomb. Will make these again 🙂
Isn’t the browned butter amazing?! So happy you loved these!
Hi Monique,
Thank you for sharing this recipe! The kitchen smelled so good from browning the butter to baking the cookies💙
Just a quick question:) my cookies turned out a bit grainy (from the sugar, I suppose) and a little greasy (+crumbles fast m). I creamed the brown butter with the sugar manually and am thinking it might be that or that I should add a bit more flour?
Taste wise, it’s perfect! Can’t wait to make these again, but better😍
Hi Camille! Hmmm sounds like it could have been a few things: What kind of sugar did you use? If you used dark brown sugar and granulated sugar there should be no issue with grainy-texture, especially if you mixed the sugar with the brown butter once the brown butter was cool. If mixing by hand you typically need to mix sugars a bit longer and vigorously so that it introduces air and blends together. It should be smooth, well combined and very creamy and smooth once the wet ingredients are mixed together. The dough should also not be crumbly or ‘greasy’. If the dough is crumbly after chilling, it simply means you need to thaw out the dough for a bit before rolling into balls. Hope this helps!
THIS IS THE BEST CHOCOLATE CHIP COOKIE RECIPE!!! I make these all the time for friends/family/coworkers and people are hooked. I had someone talking about these cookies months after I made them.
They truly are the best ever!!
Hi Monique!
With the addition of yogurt in this recipe, how would you suggest storing once the cookies are baked?
Hi Amy! The cookies are fine being stored at room temperature in an airtight container. They hold up very well, and since the yogurt is baked into the dough it’s not an issue.
Thank you! That is so helpful! I cannot wait to try these and take them to the many events planned this month. Thanks for all you do.
I’ve been making this recipe since 2012 (the Nutella stuffed version is a family favorite) and yes to all the tips. Keeping cookie dough balls in the freezer is how I survived most of my pregnancy and newborn days. Thanks for this amazing recipe and for changing my baking (and cooking) life with the art of browned butter.
Amazing!! Love that 🙂 I’m so glad they helped you survive most of pregnancy + newborn days!
I like to use coconut sugar or sugar in the raw in my cookies replacing brown sugar. Will they still be soft as you have with reg. flour and as delish?
There is a reason that I tell people not to alter the recipe — sometimes a cookie uses certain ingredients for specific reasons including flavor and texture. I recommend to bake these as is without alterations.
I made these for the first time this past weekend & I’ve already bought the ingredients to make more soon! They were awesome. My husband LOVES chocolate chip cookies & I feel much better making these than buying the break apart dough.
So happy to hear that! Can’t be homemade 🙂
The Chocolate Chip Cookie recipe with burnt butter is amazing. One issue I had was my cookies were flat. Do you think I need more flour?
Glad you liked them! It could just be how you measured the flour. I suggest trying again, following the recipe exactly as written. Make sure you chill the dough as instructed too!
I never thought browning butter would make such a difference! And the salt, 2 different chips, perfection. Definitely recommend cook time as I did a batch that was a couple minutes too long and came out crunchy but my gas oven is a little unpredictable. Will most definitely make these again!
It makes all the difference! Glad you enjoyed and I hope you get a chance to make these again soon!
I was super excited to try this recipe, it smelled amazing, even the dough was great. But they cookies didn’t spread. I had fresh ingredients so I’m not sure why. Any suggestions?
Did you follow the recipe and ingredients exactly? I am guessing it could be a result of how you were measuring your flour — remember not to pack it in! Check out this video for help: https://www.instagram.com/tv/B5iV3CCHSNN/
Quick question about the Greek yogurt: does it matter if I use 2% or non-fat Greek yogurt? Will the results be different if I use one over the other? What kind did you use? Please let me know, thanks!
Any of the above will work just fine!
Can confirm, these are in fact the best brown butter cookies ever. I used a mix of dark brown and light brown sugar (I already mixed them for storage), and skipped the milk chocolate for a mix of semi-sweet and 72% cocoa dark. They were absolutely perfect.
Perfect! Great idea with mixing the sugars beforehand, too 🙂
By far this is the best chocolate chip cookie I’ve ever had! 😋
Amazing! So happy to hear that 🙂
This was one of the best chocolate chip recipes I’ve ever tried. I didn’t want to chill it because the batter was SOOO good but I’m glad I did. They turned out amazing and I will keep making them over and over and over again!
Amazing! So happy to hear that 🙂
The cookies were good except they were somewhat granular. I followed the recipe exactly except for the salt on top. Any suggestions?
Sounds like the butter and sugar were not beaten together long enough and the sugar might not dissolve completely during the mixing or baking, leaving a gritty texture. Make sure the wet batter is smooth before mixing in the dry ingredients and DO NOT pack your flour!
Yummy cookies. best for a dessert lover like me
Such a great dessert!
Whenever I think about making a batch of cookies, my mind gets caught in the vision of this recipe. Cause – damn. These are just the best ever chocolate chip cookies out there! Make them ASAP!
They’re truly the best! 🙂
These cookies are to die for! My book club (and husband!) loved them. Straightforward directions too. Thanks so much!
So happy to hear that! Glad everyone enjoyed 🙂
Absolutely correct! I’ll never use a different chocolate chip cookie recipe. I have been trying to make a chocolate cherry cookie so I adjusted to make it chocolate chocolate, using 2/3 cup cocoa rather than the full amount of flour, and instead of two different chips, I used dried cherries and semi-sweet chips. Amazing cookie! The browned butter really makes a difference. And love the tip to form cookies into balls before chilling. Very helpful. My family does not want me to share these amazing cookies.
I’m glad those swapped worked out well! Such a great treat.
I made these for a cookie bake-off, and they were so good I didn’t even want to share them with people at work. They were a huge hit! They also freeze really well and take about 15 minutes to cook from the freezer. I’d suggest making a double batch the first time and freezing the dough since the recipe is a little more time-intensive.
Amazing! So happy you loved them. And yes I love doubling this recipe to freeze for later!
I made these cookies last week for a birthday celebration and they were wonderful. I made another batch today to use for Super Bowl Sunday (3 days away). Is it better to freeze them and take them out Sunday morning, or just keep them – they are in a container covered with foil. Thank you!
So glad you enjoyed! I might suggest freezing them for Sunday morning just so they’re extra fresh 🙂 hope everyone loves them!
Holy shit these are good. The browned butter adds such a fantastic, toffee-like flavor to the cookies. My pregnancy cravings hit HARD and I needed a chocolate cookie asap, so I threw a few balls of dough in the freezer for 30 minutes and they turned out great.
The ultimate cookie for pregnancy cravings 🙂 so glad you loved these!!
I’ve eaten a lot of CC Cookies. I have never, never, ever ever ever eaten one as spectacular as this. I’m an experienced cook and baker and I found these very easy to make.
So happy to hear that, Kathy! My favorite cookie recipe ever 🙂
I finally made these, had the Instagram post saved for a while now. They are so good, very sweet tasting. I rolled them smaller then the instructions and made close to 40 cookies. Mine became fairly flat, but they still taste led great.
I’m glad you got a chance to make these! My absolute favorite cookie 🙂
What does the 1 Tablespoon Of Yogurt add to the recipe, please 🤔
I usually write these types of notes within the blog post 🙂 the yogurt actually helps 1) activate the baking soda so you get amazing crinkly-looking tops and 2) keeps the dough moist and lovely. You can also use sour cream!
Hi… this is delicious!
however can I use this recipe without the eggs for eggless chips?
I have family members who are allergic to eggs and its sad that they cannot try these 😊
You could try flax eggs as a replacement but please note I haven’t tested the recipe that way so I can’t be certain how they will turn out.
These live up to their name- Best chocolate chip cookies ever! I’ve made them a couple of times now, the first was for one of my son’s birthday parties. He’s not really into cake or cupcakes. The rest of the kids gave me funny looks at first for serving them cookies instead of cake but after they tried them they were all asking for more. The browned butter gives them an almost caramel taste. A little more time consuming but seriously *worth it.*
Amazing! So happy all of the kiddos love them 🙂 the perfect birthday treat 🙂
Wow! I never leave reviews but had to for this recipe. The best chocolate chip cookies I have ever made. The brown butter and flaky sea salt really elevate them. I had to bake mine for closer to 12-13 minutes. Thanks!
I’m so glad you loved these! My all-time favs 🙂
Just discovered and love the site! Just curious, what is the purpose of the greek yogurt in the chocolate chip cookie recipe? Just added protein, or something else? Thanks!
Welcome to AK! The yogurt helps 1) activate the baking soda so you get amazing crinkly-looking tops and 2) keeps the dough moist and lovely. You can also use sour cream!
Hi there!
As a huge fan of brown butter in my baking, I was excited to try this one. I’ve just finished making a batch and I’m confused about what could have gone wrong. I browned the butter and let it chill, not solidify, but chilled. I used the correct amounts of everything and exactly what was called for. I chilled the dough for 2 hours and then rolled them into balls and baked them for 10 minutes.
The taste is wonderful, but the color and edges are different. They Are much much darker than yours…and the edges have become thin, spread out and crispy. Almost as if the batter is too wet. It’s possible that I may have used slightly too much butter because I’m in the uk and have converted to grams. I’m not sure. I also am not using a fan oven. Any ideas about what I’ve done wrong to turn out much darker cookies and with spread edges?
I think this recipe is perfect, I am just wondering if my execution was somehow flawed. And, since I still have the majority of the dough sitting in the fridge overnight, is there a way to remedy it? Could I add some more flour at this stage before baking the rest?
Hi! Dark brown sugar is much different in the UK so that’s probably why they’re darker. There’s also a chance that you measured differently when converting to grams. My recommendation would be to freeze the dough and then bake them from the frozen state. This should help a bit.
Definitely the best chocolate chip cookies I’ve ever had! Thanks for the recipe! I have a question though – just a matter of personal preference – if I wanted flat, crispy cookies, how would you suggest modifying the recipe?
So happy to hear that! You could reduce the flour by 1/4 cup and the cookies should be much flatter 🙂
The best recepies
Glad you love them!
A cookies lover dream- super delicious! I’ve never tried browning butter but was a game changer. I loved the tip of rolling the dough into balls before chilling, I ended up splitting the batch into two and baked a couple after 2 hours and the rest the next day. I liked doing two separate batches because I made my cookie balls a little large which caused them to be a bit underdone. The next day I adjusted the balls and the 10 minutes worked great. Loved the sea salt on top- simple but a wonderful crunch. I can’t wait to make these again. Thanks AK <3
-MM
Perfect! So happy you loved these 🙂
I cant eat chocolate but I always make these for friends to enjoy and ALWAYS am told that these are some of the best cookies they’ve had. I usually only keep semisweet chocolate on hand and happened to also have m n m’s so I have been using that as my chocolate mixture instead. So this recipe is easily adaptable to what chocolate you have!
Delicious! So nice of you to make these for your friends 🙂 you’ll have to try these ones out for yourself: https://www.ambitiouskitchen.com/brown-butter-snickerdoodle-cookies/
This is the only way I’ll ever make chocolate chip cookies! They were so velvety smooth and the brown butter just gives the cookies an incredible flavor!! My kids beg me to make these all the time! Thanks so much!
Absolutely! So glad you and the kiddos love them 🙂
Chocolate chip cookies have been my go to cookie for years. This was my first time browning butter for baking and loved it. These cookies are amazing. I love AK recipes and will defiantly be using this recipe again.
Can’t beat a delicious chocolate chip cookie! So glad you loved these 🙂
STOP WHAT YOU ARE DOING AND MAKE THESE COOKIES! Soooooo tasty! These cookies are getting my husband and I through quarantine 2020. Can’t say enough good things. Bravo!
The best!! So happy you loved them!
Perfection. This is the best recipe I’ve used, by far!
So happy to hear that!
Loved these! The smell of the browned butter is INTOXICATING. I don’t know if I can go back to plain chocolate chip again.
Notes:
it’s a bit harder to judge when they’re done because the dough is already a golden brown color. Still, the edges darkening was the best indicator. I’m not too proud to say I ate one and put them back in the oven for another min.
This dough should be chilled, so remember the cold cookie dough will need to cook longer than a typical room temp dough. I baked three batches and the last batch was good at 10 mins, the first two needed 12 mins.
So happy you loved these! And great tips 🙂
I love this recipe!! It is so rich and amazingly delicious cookie., however, I’m just wondering why does my cookie have more of a thick dome-ish shape looking rather than looking like the ones in your picture? Any advice? 🙂
So glad you love it! Sounds like you had too much flour. Did you spoon and level it or did you pack the flour? Next time I suggest spooning the flour! And make sure to scrape all that yummy brown butter into the mixing bowl.
Just made these today — so good! I definitely thought I took them out too soon at just over 10 min, but once they cooled total perfection. The brown butter flavor is sensational. Thanks for the recipe, will make again!
The best! And yes, the perfect texture after baking just about 10 minutes 🙂
Truly the best chocolate chip cookie recipe ever! I used sour cream instead of greek yogurt and the cookies were still amazing! I’ve finally found a solid go-to cookie recipe! Thank you!
Perfect! So happy you loved them!
Best chocolate chip cookie recipe by far! Taking the time to brown the butter and refrigerate the dough is so worth the wait. The first time I made these I brought them to a family dinner and everyone loved them….now they are requested at every gathering. These also hold up so well! They are still amazing, even days after baking them.
Absolutely! So glad everyone loves them 🙂
These are my GO TO chocolate chip cookies. I try to keep frozen dough in the freezer so I can pop em in the oven when I want to treat myself. I find that slamming the baking sheet on the counter right after they come out of the oven helps the slightly-undercooked edges firm up and makes them perfect for dipping into milk. Thank you for bringing this recipe to my life!
So happy to hear that! And great tip with the pan 🙂
Thank you so much for the recipe. These cookies are awesome! While quarantine baking, I’ve been using the same chocolate chip cookie recipe and decided to switch things up and when I came across yours. My husband raved that these were outstanding and should now replace my previous recipe . I even had to use greek yogurt with raspberries since that’s all I had and you couldn’t tell at all.
Amazing! So happy you found these 🙂
i think i’ve spent $175 at UPS because my family around the country keeps forcing me to ship these to them. they’re UNREAL.
question: the grocery store is out of AP flour right now but i have an abundance of whole wheat flour. can i substitute that? will my family still love me if they suck?
I’m so glad the whole family loves them!! And yes you can but I would use 2 cups instead of 2 1/4 cups 🙂
The absolute BEST chocolate cookies I have ever made. The first time I made these I was scared to burn the butter so I didn’t brown it enough (still came out very delicious though). The second time around I made sure to brown the butter for a little longer and WOWWW. Unbelievable. Seriously best cookies ever. I cannot recommend this recipe enough!!
Browning butter can be a little intimidating (it seems like you’re burning it!) but it’s SO worth it 🙂 glad you love these!
Hi love your blog. Would
Love some help: I follow the recipe and the cookies come out lovely except within seconds of taking them out of the oven they deflate before my eyes. What am I doing wrong?
Hi! They do deflate and that’s normal, but they shouldn’t be flat. Make sure your baking soda is fresh and that you are chilling your dough as recommended.
These were delicious and a hit with friends and family! Saving this recipe for sure! Browning the butter was not hard at all and I definitely recommend adding the salt on top of the cookies… it just added that extra oomph!
Thank you! <3
So happy to hear that! And yes, love the brown butter 🙂
My cookie dough was crumbly when I was forming it into balls…Should I moisten it somehow and let it continue to chill? I made these before and they were great so I don’t know where I went wrong or even if I did indeed go wrong yet., but I thought I’d see if you maybe get back to me before all heck potentially breaks loose….I cheated and cooked one cookie in my new oven using the convection bake setting at 325 and it took over twenty minutes to cook and it was dry as a bone…I still have my old oven so I should just use it, but I really wanna try the new one…any advise is greatly appreciated…
It sounds like there is a lack of moisture or perhaps you overmixed your dough. I’m not sure how to remedy at this point. Cookies should never take 20 minutes so that surprises me a lot and could contribute to them be ‘as dry as a bone’.
Best cookie recipe I’ve ever tried! Did 3/4 c white chips and 3/4 c semi sweet; also added 1/4 c finely chopped walnuts. Added a pretzel twist on top. Otherwise, followed recipe exactly.
Have never had a more delicious cookie! 🤗
Perfect! Sounds delicious 🙂
Hi. Just a question about the butter. I’ve noticed that once you brown the butter and measure it, it doesn’t come up to 1 cup anymore. What would be the best way to go about it? Some recipes i’ve read suggested adding water to make it 1 cup or even adding some extra softened butter to melt to make up for the 1 cup.
No need to do anything or measure the brown butter after. This recipe should work out perfectly. If you find your dough is too tough upon mixing you can always add few tablespoons of milk to the dough
I’m in Quarantine Baking Mode and this is by far the best brown butter chocolate chip cookie recipe I’ve tried!! So chewy and delicious. I added about half a teaspoon of instant coffee and Hershey’s cocoa powder to my mix because I didn’t have any dark brown sugar but I still wanted that warm brown color. Made the cookies extra rich and tasty!
Perfect! I’m glad that worked out well 🙂 the perfect baking project!
Seriously made these twice now and family wishes I would’ve tripled the recipe each time. Our new favorite chocolate chip okie recipe!
Amazing! So happy to hear that 🙂
This chocolate chip cookie recipe is wonderful. I followed the instructions carefully, but used light brown sugar instead of dark, regular sea salt, and homemade yogurt. It took about 14 minutes of baking time in my oven, but I watched the cookies carefully to ensure they weren’t over baked. This is absolutely delicious! Thanks so much for this recipe.
Perfect! Glad those little swaps worked out well!
Hello all! I am planning to make these tonight for the first time and was wondering if this recipe can be made into bars or a cookie cake? Also any healthier substitutions will be taken too.
Thank you!
Hi! Yes, definitely, just be sure to check baking times as it will differ. Feel free to check out my other cookie recipes for healthier options, too: https://www.ambitiouskitchen.com/healthy-cookies/
These are best cookies I’ve ever had! I change up the flavor or toppings of the cookies and they are always a hit!
So happy to hear that!
Best cookies I have ever made. Literally so gooey, flavorful… I can’t even put into words how good these are. I made these to give some to my neighbors…. and the first batch ended up being only for my family haha
These are the only cookies I will make from now on.
Amazing! So happy to hear that!
I ate these cookies for the first time at a friend’s house a couple of weeks ago and they were so good I asked for the recipe. Hers came out thick with a crisp outside and chewy inside – absolutely perfect! So when I made them yesterday I followed everything to the T. I am not sure what went wrong but my cookies came out flat and almost goopy. After mixing, I chose to roll the dough into balls, chilling before I rolled them and then placing them on a cookie sheet in the fridge for 2 hours before putting them in the 350° preheated oven. The first set of 12 were the ones that were particularly flat and goopy. I put them on the parchment but even after having let them sit for the 5 minutes after removing them from the oven, they were so goopy I couldn’t get them off the parchment. The second set I watched more closely so halfway through baking, while there was still a lump of dough in the middle, I pressed that down with a spoon which helped produce slightly thicker cookies that were easier to come off the parchment.
Should i have let the cookie sheets come to room temperature before baking? Should i have pressed the balls into slightly thinner discs before baking? Should my oven have been hotter? Their flavor is divine, but my consistency was very not.
It sounds like your baking soda may have been old? I really don’t know how you got such different results (one gloopy and one puffy). I also recommend having the cookie sheet be room temperature before baking the cookies.
Hi! What if I only have dark brown sugar? I don’t have white granulated sugar
That should be fine! You could probably use 1 2/3 cups total and be just fine!
Nice flavor but did not spread enough. Seemed like the refrigeration was a bit much and I used all butter and made no substitutions. Epic fail and also am pretty experienced as a baker. 2.5 hour refrigeration time and made into balls as suggested. Also no crunchy edges due to jot spreading properly would be my guess. Still searching for that perfect recipe.
Sorry to to hear they didn’t work for you! They are always spot on for me and so many other readers!
These are in fact the best chocolate chip cookies you’ll ever have! This was my first time browning butter and OMG perfection! I have some stashed in the freezer for whenever I feel like a decadent dessert, I can just pop them in the oven- as easy as those “break away” cookies but 100x better. I asked my best friend what she wanted me to make her for her birthday, and she said a cookie skillet. Can these be made into a cookie skillet if I just flatten the dough out onto a skillet? I’ve never done a cookie skillet before but I would love to use this recipe since it really is the best. Thank you in advance! I love all of your recipes. Everything from your orange chicken stir fry, cinnamon rolls, chia energy ball bites, chicken tortilla soup, the list goes on. I need to print all of your recipes out and start Julie Julia my way through.
Amazing! So happy to hear that 🙂 And yes this should be fine as a cookie skillet!
Sooo good! You will never need another chocolate chip cookie recipe!
Absolutely! Glad you loved them!
For some reason the website won’t let me select a star rating but it’s definitely FIVE STARS!! I’ve spent years being just a little disappointed by chocolate chip cookies. I always feel like something is missing, and now i know it’s brown butter! These came out perfectly melt in your mouth chewy with just a bit of crunch on the outside. One thing I did differently was after allowing the brown butter To cool a bit, I refrigerated it until it was solid (about half an hour). It was still soft like room temperature butter, and perfect for cookies. I refrigerated the dough overnight before rolling into balls and baked them 10 1/2 minutes. Let them sit on the baking sheet til the sheet was cool.
I’m so happy you loved these! And thanks for the notes on the stars – working on a fix ASAP.
Interesting take on the classic chocolate chip cookie recipe. The browned butter adds a unique flavor. For the best results add marshmallows and 1 Hershey Chocolate square for s’mores cooke.
That sounds delicious!
I just made these and they truly are the best chocolate chip cookies! Thank you so much for the recipe, these will definitely be my go-to from now on.
So happy to hear that!
These are amazing! I’ve made them a few times substituting half or all of the brown sugar for piloncillo, Mexican unrefined cane sugar. That gives them an even richer dark caramel flavour. Definitely recommended:)
Perfect! I’m glad that works out well!
can this recipe be doubled?
yes you can feel free to double!
I made these again today and they really are the best chocolate chip cookies ever. Always a hit in our house! Thanks!
So happy to hear that!
Following a previous commenter’s suggestion, I also successfully cut back the butter by 4 Tbsp and the sugar by 1 Tbsp each of both brown & granulated and added 1/8 tsp cornstarch in the dry ingredients.
The deeply browned butter really elevates the taste. These are outstanding cookies.
I’m glad that worked out well! Best dessert 🙂
These are, without question, the BEST chocolate chip cookies I have ever had. I’ve made these twice now and my husband just said today that he literally can’t stop smiling when he’s eating them.
I used all semi-sweet chips and light brown sugar, but otherwise followed the recipe exactly and will do the same next time! The only thing I might change is that I might scoop the cookie dough out before chilling (because even after letting it sit for a bit when coming out of the fridge, the dough was a bit hard to scoop). Thank you for such an incredible recipe!!
Perfect! And great tip to scoop beforehand 🙂 glad you both love these!
Hi Monique,
Second time making these, and they truly are the best cookies ever! I didn’t realize I was short on sugars until I had browned the butter, so I used half white sugar and half coconut sugar. They turned out amazing! I usually make your healthier recipes, but at 39 weeks preggo, I wanted to indulge and I’m not disappointed! Thanks again! 😁
Perfect! I’m glad that worked out well. Seriously the best treat at 39 weeks 🙂 congrats!
The cookies turned out amazing! Probably my favourite cookie recipe. One suggestion I would add is doing the recipe by weight for the sugar, butter and flour. I will post it below.
2 1/4 cup all-purpose flour 270 grams
1 cup unsalted butter (2 sticks) 227 grams
1 1/2 cups packed dark brown sugar 330 grams
1/4 cup granulated sugar 50 grams
Thank you for sharing! Glad you enjoyed 🙂
Omg, These are the best chocolate chip cookies. I have tried about a million recipes, so I cam say this with confidence. They have even unseated my mother in law’s recipe in the eyes of my husband, and that’s saying something!
Amazing! So happy they were a hit 🙂
Wondering if I can add pecans to this recipe. How many would you recommend? And should I cut down on chocolate chips?
I would recommend 1/2 cup chopped pecans and reducing the chocolate chips by 1/2 cup 🙂
I’ve made these cookies about 5 times now because I can’t bring myself to use another recipe! They’re THAT good. Brown butter is a game changer for sure. Definitely recommend forming the balls before refrigerating though. I’m sitting here writing this review because my blob of dough is a rock and needs to thaw… Uhg the torture.
Amazing! So happy you loved them. And yes good tip on the refrigeration – thanks for the reminder!
These were unreal! So upset I hadn’t found this recipe until today, the brown butter is such a game changer. I was originally looking for a brown butter cookie recipe since our stand mixer broke and we are waiting for our new one to arrive. I don’t have much arm strength and didn’t want to spend the afternoon creaming the butter and sugar by hand. Brown butter cookies are so much easier to make. These cookies are delicious. I used salted butter instead of regular butter, 0% Chobani Greek yogurt, and I also used a bar of Ghiradelli bittersweet baking chocolate, chopped it up, and mixed it with Toll House dark chocolate morsels.
Isn’t it amazing?? Can’t go wrong with a little brown butter 🙂 glad you loved them!
Legit!!The most delicious choc chip cookie recipe ever! Gourmet Bakery quality 😋
So happy you loved them!
Hi,
I follow the exact recipe but the dough spread out n flatten in the oven. I see oil separating from the dough. What is wrong?
Did you chill the dough for 2 hours? And if the dough is separating it likely means that the butter was too warm before you mixed your ingredients together.
I managed to salvage it by adding a tablespoon more of flour. May I know 1 cup of flour is equivalent to how many grams? Thanks for your reply.
Happy to hear that! 1 cup of flour should be about 120 grams.
Thank you very much! I will try again tomorrow!
Verified. The Best!
I used sour cream instead of Greek yogurt.
My neighbor agrees…he said he limits himself to 4 in a sitting so they’ll last longer.
Brown butter has magic!
Thank you!!!
Perfect! So glad you both loved them!
My go to recipe now! Amazing when cooked from frozen.
So happy to hear that! And aboslutely.
The perfect salty/sweet combo – love these cookies!!
Absolutely! Glad you love them!
Just gave this recipe it’s 100th review lol! THE BEST cookies EVER! Perfectly sweet and chewy, I love them! I underbaked them by 2 minutes so they were a bit gooey, HEAVEN
Love that!! So glad you enjoyed 🙂
BEST. Cookies. Ever.
So happy you loved them!
I made this recipe for my husband’s birthday and they came out really amazing, thank you! Personally I could have lived with a cup total of chocolate chips rather than 1 and a half cups.
I also experimented with this recipe a bit to tailor it to my gluten free needs and desire for some festive cookies and wanted to share the adjustments I made:
I swapped 1/2 cup of brown sugar for 1/4 cup of pumpkin butter from trader joes
I reduced the chips to 1/2 cup each, and we used dark chocolate and semisweet to go with the pumpkin
I added a heaping 1tbsp of pumpkin pie spice
I increased the baking time to 15 minutes
The result was the best batch of dark chocolate chip brown butter pumpkin cookies I’ve ever dreamed of… Thanks for your recipe!
I’m glad those swaps worked out well! Those sound delicious 🙂 thanks for your note!
THE BEST cookies EVER! So many compliments, so much amazing flavor. Thank you for an easy to follow, hit recipe! My family requested a quadruple batch to take on our vacation next week!
So happy to hear that! The perfect treat 🙂
I’ve been a professional baker for 40 years in our family run bakery. Congrats on such a fabulous recipe. They are very delicious!
Amazing! That means so much coming from a professional 🙂 thank you!!
hi! it does’t say what temp to bake at??
NOPE I just didn’t read- so sorry. In the oven baking now. Can’t wait!!!
No problem! Hope you love them!
Truly the most perfect chocolate chip cookie recipe. The brown butter takes this recipe to the next level. I used 1/2 semi sweet choc chips and about 3/4 cup of 90% dark chocolate chopped. Loved it. This will be my go to recipe and perk – no need to remember to take the butter out to soften 🙂
Best cookies! I’ve Made then sooo many times everyone always loves them
I have made these cookies 10x and they are amazing! My friends always ask me to make them!! Highly recommend!!!
I’m so glad! My favs 🙂
Great recipe, thank you for sharing! To make gluten free I substituted flour with King Arthur Flour’s gluten free measure for measure flour. Highly recommend making these cookies.
I’m glad that works out well! Perfect dessert.
These are truly delicious! Like a few other reviewers, my first batch was definitely on the flatter/greasy side even after the 24-hour refrigeration of coookie dough balls. After reaiding the other comments, I think the difference is how we measure flour. Using the spoon-into-the-measuring-cup-and-level (my method) yields quite a bit less flour than the scoop-and-level method, even if the flour is pre-stirred to loosen it up. For the 2.25 cups of flour in the recipe, it comes out to between a 1/4 to nearly 1/2 cup difference. I added 1/4 cup flour to my next batch and the cookies were much more beautiful and the texture was crispy-chewy perfection. I could have probably even added a tad more, but didn’t want to risk a dry cookie. All in all, a killer recipe, and I am now a brown butter convert! Thank you!
Seriously. THE BEST. I’ve become famous for these chocolate chip cookies in my friend circle. They are always requested, and I happily whip them up. My freezer is always stocked with the frozen dough. I bake the frozen scoops at 350 for 14 min and they set perfectly with a crunchy, caramelized exterior and gooey center. Cookie dreams!
I’ll keep it simple–these are hands down the BEST cookies I’ve ever made from scratch. Just make them, they’re so good. The dough freezes well too!
So happy to hear that, Meg!
Everyone loved these cookies! I used 2 teaspoons unsweetened vanilla almond milk instead of the Greek yogurt and they came out good! I also used dark chocolate chips and semi sweet chunks
Perfect! Glad they were a hit!
Monique thank you!! All of your recipes are AMAZING!!
I noticed just a couple small differences in the dough between these and the nutella stuffed ones…Can I use this recipe and stuff half with the nutella?
So glad you’re loving the recipes! And yes absolutely!
Made these today and they are so good! Definitely my new go to chocolate chip cookie recipe.
So happy to hear that!
Woah. This is great. I love trying chocolate chip cookie recipes and these take the cake. Highly recommend.
So happy you loved them!
I have baked in many commercial, professional kitchens and thus have made all variations of chocolate chip cookies. I thought I had tasted the best ones ever (a coconut oil one) yet these ARE MY FAVORITE and will claim these as the best ever. I’m sharing them with everyone I know. I followed the ingredients without any modifications except I only had dark chocolate chips. Baked 11 minutes for chewy, soft perfection in a 350F convection. THANK YOU!
Amazing! So happy to hear that! Truly my favorite cookie 🙂
I doubled this recipe using the “serving” adjustment on the print page. As I made the cookies I thought to myself “wow these are super thick, I’ve never made cookie dough this thick before” but I checked the ingredients and continued. THEY WERE AMAZING! But I couldn’t get passed how thick they were and how they didn’t spread..at all. Surely I messed up somewhere but everyone raved and raved about them. I made them again but didn’t double and realized what happened the first time. When doubling the recipe with the serving adjustment, the extra egg yolk doest double. So its 2 eggs and 1 egg yolk. AND the butter sticks remains the same. Even though it says 2 cups the parentheses remains the same (2 sticks). I had to laugh. We actually loved the first batch the best, they were less greasy. SO if you think your cookie came out too buttery, just use less and I promise it will be just as good. I used half as much butter by accident and they were still great hahaha.
I’m glad you tried them out both ways! Thanks for your note 🙂
I have made multiple brown butter cookies, because I love the flavor of browned butter, but I can tell you right now these are the best brown butter chocolate chip cookies I have ever tasted. I did substitute sour cream for the Greek yogurt and I used white chocolate chips and dark chocolate chips, everything else was the same. I will definitely make these cookies the next time I have a craving for brown butter chocolate chip cookies
Thank you for sharing this recipe
So happy to hear that! Love the idea of adding white chocolate chips, too 🙂
Omg incredible. Definitely The Best cookies I’ve ever made.
Amazing! I’m so glad!
This may have replaced my favorite chocolate chip cookie recipe! Yum!
So glad you loved them!
Can you substitute coconut sugar for brown sugar? Can hardly wait to make them but I watch my sugars and like to use alternative when can. Thanks
Brown sugar and coconut sugar have the same grams of sugar per serving. FYI! I do recommend sticking with brown sugar for these.
Fantastic chocolate chip cookie! My boyfriend says these are the best cookies he has ever had!
At first I was worried I wasn’t baking the cookies long enough, but I followed the directions and allowed them to continue to bake on the pan before transferring to a wire rack. Phenomenal cookie and I’ll never have a chocolate chip cookie without sea salt ever again!
Amazing! So happy to hear that 🙂
I found it best to take the brown butter off the stove before it got brown. Then I keep stirring it off direct heat and it develops into brown butter, without risk of burning. Great recipe.
Had success chilling dough for ~6 hours.
Perfect! Glad you enjoyed 🙂
Awesome recipe! these cookies are amazing!
So glad you loved them!
The taste is immaculate but mine spread ?
Try refrigerating the dough beforehand!
I’ve made these cookies three or four times in the last few months, and I am not a big cookie maker. I doubt I’ll ever make another chocolate chip cookie other than these. Amazing!
So happy to hear that!
This sounds like the chocolate chunk cookie recipe in my kids’ Heidi Heckelbeck book! Can’t wait to try it!
Hope you love it!
This was my first time making a recipe with browned butter and oh my goodness – it was incredible. I bake for stress relief and usually I can only eat a bite and be satisfied. I ate two cookies immediately. It was so good! I switched out the Nutella with Biscoff Cookie Butter. It was amazing.
So glad you loved them!
Yep. They hold up to their title. This was my first time making cookies from scratch believe it or not. They’re my favorite type of consistency: Gooey middle, chewy edges, melty chips and the touch of salt on top is just *chef’s kiss*. This was given to me by one of my closest friends and is already circulating in our friend group and will forever be my new go-to. Thank you!
(Note: my chilled dough balls were two heaping tbsp and then some so took closer to 14-16 to bake but I kept super close eye not to over bake. Maybe bc I chilled the dough on the tray so it took a minute or two to thaw then bake. Thanks for the “it looks raw but don’t worry tip” they were spot on. 👌🏽
Amazing! So glad you loved them!
These were to die for. Seriously. I followed the recipe almost exactly but, I probably doubled the chocolate chips because, well, you can never have too many! . They are crispy on the edges and so gooey in the middle. This will definitely be my new go to cookie recipe! I can’t even get over how good they are. Unlike any cookie I’ve ever made myself. These are what chocolate chip cookie dreams are made of.
Love it! So glad you enjoyed 🙂
I would like to know the nutrition and calories. of your desserts please.
Hi! I do not calculate nutrition for my recipes and desserts that are meant to be more of an indulgent treat 🙂 You’ll find nutrition on the rest of my recipes!
These are AMAZING!! I usually don’t take the time to leave reviews but these are seriously incredible. I don’t know if it was the brown butter, greek yogurt, or just the magical combination of everything in this recipe – but these are probably the best chocolate chip cookies I have ever had. I’m saying that as someone that is usually pretty critical of anything I cook or bake. The baking time makes these the perfect texture. They seemed underdone at first but I trusted the process and baked exactly as the recipe calls for and they were perfect. This is the one. I don’t think I’ll ever be using a different recipe. I also froze half the dough and those cookies were just as good after baking.
I love this receipe… Well I take that back. Everyone I’ve shared cookies with, loves this recipe. Anytime we have guests I make theses cookies and people just rave about them. Super easy to make. Definitely recommend rolling them before you freeze.
So happy to hear that!
I made these for my wife. She couldn’t believe I made them. Told me they tasted like they were from a bakery. These were so easy to make. Hardest part was waiting the 24 hours to bake them. Aged cookie dough made with brown butter is a keeper here. Thanks-
Amazing! So happy to hear that 🙂
Hi Monique, thanks so much for sharing this recipe! I have been looking for some tasty new cookie recipes to try. I also cannot wait to make your Nutella Stuffed Blondies! I love anything with hazlenut. 🙂
Hi Kim! Absolutely – hope you love them both!
Way, way too buttery. Otherwise, great taste and texture. Takes longer to bake depending on your oven.
Sorry to hear you feel that way. This recipe calls for the same amount of butter used in most classic chocolate chip cookies 🙂
Best Brown Sugar Chocolate chip cookies ever!! I’ve made two batches of these and they truly are a game changer! Thank you for sharing this recipe! 🍪❤️
Amazing! So glad you love them 🙂
I followed this recipe exactly and experienced a very dry dough that was difficult to form balls with. Now baked at 350 for 13 minutes they are still the same ball shape as when they went in. If I could get help problem solving or if anyone else experienced this issue please reach out.
Up until chilling the dough everything seemed perfectly normal
13 minutes for these cookies is definitely way too long. it also sounds like perhaps there was too much flour in the recipe. Are you measuring your flour correctly? Be sure not to pack it!
This was the best cookie I’ve ever made. I like them soft and rich and they were plenty of both. It’s very rare I say “one is enough”. Wouldn’t change a thing except perhaps a little bit more salt in the cookie.
Love it! Glad you enjoyed!
These are just AMAZING! This was my first time using brown butter in cookies and let me tell you I am never going back. Also it was a really great tip to take them out of the oven even though they look underdone – it led to perfectly crispy on the outside but soft and chewy on the inside once they set.
Absolutely! Glad you enjoyed 🙂
I don’t usually post comments on recipes but I just had to for these. I’ve made these at least 10 times now and they are amazing. I’ve been subbing sour cream for the Greek yogurt and espresso chocolate chips for the dark chocolate and they are beyond amazing. I cannot recommend these enough!!!
Love that! So glad it’s a favorite!
So soft and delicious. This may just be my new go-to chocolate chip cookie recipe.
Honestly so easy to make and TASTES ABSOLUTELY AMAZING!! Every single time I made it for friends or family, they’ve all ASKED FOR THE RECIPE cause it’s absolutely amazing! It’s the perfect combo of chewy, caramel-like chocolate chip cookies!!! Try it once and it won’t be the last time 👍🏻👍🏻
The BEST ever -I have made these a million times for a million people and they get RAVE reviews every time. The cookies (prebaked) freeze beautifully! Monique rocks -I have never made a recipe of hers that is not absolutely amazing!
Literally the best chocolate chip cookies ever. I refuse to make any other recipe. The brown butter is where it’s at! So delish!
The best cookies ever omggg
It is all in the name, hands down the best chocolate chip cookies ever and my go to recipe!
So glad you love them!
These are hands down the best chocolate chip cookies I’ve ever made. I was skeptical about if I’d be able to taste the difference from browning the butter but you definitely could. Also, while the salt was a pricier ingredient, it’s so worth the purchase. These will be my new go-to cookie recipe.
Amazing! Glad you loved them!
These cookies take the cake(cookie?!)! I swore by nestle’s classic choc chip recipe for years but these are my new go to! The flavor is rich but keeps the classic taste. Everyone who tries them agrees 🙂
Haha love that! Perfect dessert!
So amazing, my go-to cookie recipe!!
I have made these for many years and they are a favorite at many parties- other people bring cookies and they have leftovers at the end of the night- but I don’t! They are my go to chocolate cookie recipe!
The BEST chocolate chip cookies I have ever made! These are seriously the yummiest and this is my go to recipe for cookies. Everyone is always a huge fan and begging for the recipe. No need to waste my time trying new recipes because these are my absolute favorite.
I brought these to a family gathering this past weekend and the whole plate was gone within an hour! You killed it with this recipe! My new favorite cookie!
These have to be the best chocolate chip cookies I’ve ever had. The brown butter flavor is so rich and nutty and buttery. These cookies did not last long in my house! The recipe was super easy too. It was the first time I browned the butter, and it was much easier than expected. Use your sense of smell to know when it’s done. My new favorite cookies! 10/10
The title is not wrong, these really are the best brown butter cookies! So delicious and moreish, I will have make more soon!
My dough did freeze a bit in the fridge, think we have it on too high so next time I think I will rolled the dough into balls before chilling.
This recipe was absolutely perfect! The browned butter adds an extra flavor of pure deliciousness. The recipe was super easy to follow. I was able to make a dozen and freeze the rest of the dough. These were perfect and easy to bake with a tiny baby who is in constant need of my attention. I highly recommend this recipe!
BEST chocolate cookies I’ve ever had! So fluffy, chewy, and moist. So delicious!!!
Truly the best, most perfect chocolate chip cookie recipe! And it’s so easy because you can make them on the fly and not worry about softening the butter at room temp. Oh so sweet and satisfying!
Such a delicious recipe! Unfortunately didn’t have enough brown sugar this time so subbed part coconut sugar and of course they were still amazing.
BEST CHOC CHIP COOKIES EVER! The brown butter and brown sugar make an amazing combo. I halved the recipe and made mine into 1 big cookie cake and cooked for 19 minutes, and then decorated for Valentine’s Day, delicious!
Love that!! Sounds delicious 🙂
Tonight was my first time making these cookies and I was nervous because I planned on making them gluten free using Bob’s 1 to 1, without adjusting the quantity of flour. Let me tell you, they turned out PERFECT. Holy moly my mind is blown. Thank you for this recipe.
I’m glad that worked out well!!
Hi! I wanna make these but I wanted to ask if there is a way I can make these a little thicker and softer. I really like my cookies to be soft and tender. If so, let me know 🙂
If you want softer cookies, be sure to underbake these which means pulling them out before you think they are done. I recommend 9 minutes. If you want them thicker, add a few more tablespoons of flour!
5 stars! My husband asked for chocolate chip cookies for his birthday, so I knew this was the perfect opportunity to make the brown butter chocolate chip cookies as I had been waiting to try this recipe for soo long. They turned out just as described; crispy edges with chewy centers. Soo good. They didn’t seem to flatten as much, but that’s ok because they still taste amazing! This recipe is definitely a keeper.
The perfect birthday treat! Glad you loved them 🙂
Awesome!
Used 3.5% plain yogurt instead of Greek because that’s what I had at home. Reduced white sugar to 1 tsp and added milk powder to both browning butter and flour. Milk chocolate and dark chocolate chips.
This is replacing my previously go to chocolate chip cookie recipe.
Great recipe. Love the brown butter caramelized flavor. The only ding I got from my family is that they are very sweet. Your recipe calls for 2.25 cups of sugar. Is that a lot for this batch size? Could I reduce the sugar perhaps? Would this affect the recipe other than reducing the sweetness? Thanks!!!
You could reduce the brown sugar by 1/4 cup if you’d like, but I think they’re perfect as is. They are meant to be indulgent!
They taste great, but even though I follow the recipe exactly mine always spread thin and look awful. I shape the dough into balls and then put in the fridge for at least 2 hours and bake. They look nothing like the picture. 🙁
That’s so strange, I’m sorry you had trouble! Perhaps the dough needs to chill more, or you could try adding a few extra tablespoons of flour!
The name says it all…these are the best brown butter chocolate chip cookies you will ever eat. I moved from Canada to Australia and no matter what I did all my usual recipes for chocolate chip cookies went flat. I tried these and they are perfect everytime. They are my new staple and everyone who tries them raves about them! The brown butter video that is linked in this recipe is super helpful! I’ve never put the salt on top at the end because I am too lazy, but they still get 5 stars from me!
Amazing! So glad you loved them!
These are the best cookies I’ve made all year…I halved the recipe and it still made 19. I used GF all purpose flour, cut the butter by 2 tbsp, and they turned out delicious. Thank you!
I’m glad that worked out well! Perfect dessert!
THESE ARE SO GOOD. mine came out so crispy on the outside, but perfectly soft in the middle. my family absolutely loved them!
Love that! Perfect dessert 🙂
These are the best chocolate chip cookies I have ever made! I discovered these over quarantine and since then have been my go-to recipe. Everyone that I have made them for have said they are the best cookies they have ever had! So, thank you for this wonderful recipe! The only thing I do (kind of) differently is that I always refrigerate my dough overnight instead of the 2 hours and then after baking and cooling I put them in the freezer overnight. I’m not sure why this works but this has always been the finishing touch for me!
So happy to hear that! And great tip on refrigerating 🙂
Been using this recipe for a couple of months now and I had to come back and tell you these are the best chocolate chip cookies I’ve ever had. Best recipe ever. My family loves them. Thank you!
So happy to hear that!
These were LEGIT!! 🤤
Glad you loved them!!
Absolutely, hands down, bar none the best chocolate chip cookie I’ve eaten! All my friends agree too.
Every step is so important to the integrity of this superior cookie. From toasting the butter to pre-rolling the cookies and the refrigeration time. Mine look exactly as pictured. Only problem is you will wish this recipe made more than 24 cookies!
Amazing! So happy to hear that 🙂
my favorite chocolate chip cookies!
Ours, too! Glad you love them 🙂
OH. MY. GOD.
I think these ruined all other chocolate chip cookies for me, I can never go back. I will be making again and again
Haha they’re truly the best!!
Monica, I made this as my first post Lent cookie- hubby fasted from sweets. Made it first as we LOVE this recipe. We’ve been making it for over a year. Thank you so much!
I take it out when the cookies on the outside of the pan have brown edges at 9 minutes. They continue cooking as you said and settle down after. Don’t forget the sprinkle of salt post oven.
Amazing! So happy to hear that!
These tastes delicious!! But our cookies were completely flat. Are you able to identify what could have possibly gone wrong? We refrigerated the dough for 4 hours and baked them on parchment paper immediately after taking them out of the fridge. Thanks for any help!
So strange! Is your baking soda fresh? They may fall flat if it’s older than about 3 months.
These came out amazing! I had never browned butter before but the instructions were great! My cookies looked NOTHING like the cookies in the pictures but they tasted AMAZING!!! I may have overcooked them a little. I made giant cookies so it was hard to know when they were done. I just wished they’d flattened out a little more. I chilled the dough overnight in balls. I will let them warm up a bit next time to see if they flatten better.
I’m glad they tasted amazing! Yes, feel free to let them warm up a little bit before baking next time 🙂
Just a question. So I follow this recipe to a key and after baking them lined them cool down and then transferring them to the rock I actually handed them out to my friends but then they found it a little too greasy. So fine since after they been into it it was great and great texture but then they saw that their hands were a little like oily so how do you not have that happen. Same thing happened with the Nutella cookie
I don’t if I didn’t let it sit lover enough in the fridge . I did it for 2 hours or it needs less butter. I’m not sure
I don’t if I didn’t let it sit lover enough in the fridge . I did it for 2 hours or it needs less butter
Sounds like the butter didn’t mix properly with the sugars, make sure to allow it to cool for a while before mixing with the sugars!
I need some tips. So I made these cookies and when the cookies cooked down, I noticed when eating my hands felt a little greasy. I followed the receipt to a T. But not sure if the brown butter was not cooled enough? Do you recommend using less butter? Or should I chill the cookie for longer let’s say 24hr instead of 2hrs? I actually chilled this batch of cookies for 2 hours but took at out the fridge when there was 25mins left because the dough was a little firm before rolling.
Yes it sounds like the butter may have needed to cool a bit more so that it could mix well with the sugars. Let me know if you give them another try doing that!
Okay maybe I’ll get the butter cool longer. Would you recommend chilling the dough let’s say 24hr instead of 2hrs. Or 2hrs is good enough? Should I use less butter or the 1cup (2 sticks) like the recipe says is fine?
2 hours should be fine! And the recipe should work well as written.
Would you recommend adding cornstarch to this receipt for extra softness or no need? If so I’m much cornstarch
No need to add cornstarch!
These are easily the best cookies I’ve ever made & it’s definitely because of the brown butter! Brown butter might sound intimidating but these are very straightforward & easy to make. I didn’t have any milk chocolate chips so I used white chocolate instead & they are SO GOOD!
Love it! Glad you enjoyed 🙂
I’ve been making cookies for decades and this recipe is THE absolute best. The cookies have a slight crisp to the outside but moist soft and savory in a deep caramel ,salty kind of way,(If you sprinkle with salt) If you like chocolate turtles from a fine Chocolate Store, then these would delight you as well. Thanks for a perfect delicious Chocolate chip recipe!!!!
So happy to hear that! Our favs, too 🙂
Your Brown Butter Chocolate Chip Cookie is the best! I love this recipe so much. Thank you. We went to Charleston, SC, two years ago, and I had a great Chocolate Chip Cookie at a bakery/coffee/ lunch spot that knocked my socks off. Your recipe was as just good! Before that, was Tollhouse or Mrs. Fields or some other chocolate chip cookie. I had no idea how good a cookie could taste. 😊
I’m so glad!! Truly a favorite for good reason 🙂
The best cookies I have ever had. Whole family loved them as well. Thanks so much!!
I’m so glad!!
The best cookies EVEER…crispy edges chewy inside. Just so good! Thank you!!
So glad you loved them!
I’ll be only using this recipe from now on!
So happy to hear that!!
I cannot even tell you how many times I have made these cookies and how big of a hit they always are! I always keep ingredients on hand to make these… and people are always impressed!!! 10/10!!!
So happy to hear that! Our all time favs, too 🙂
These are my go to cookie! Made them for a work party and not only were they gone in 60 seconds, everyone was talking about them and asking for the recipe! They are simply perfection. I follow the recipe exactly and sometimes add pecans. Thank you!
OMG I’m so happy to hear that!! 🙂
We have made this cookie recipe 4 times now! It is a favorite in our household. Everyone loves the brown butter flavor and the little bit of salt on top.
We switch up the chocolate chips and sometimes do a mix of semi-sweet, white and dark. OR we add in skor bits.
I’m so glad you guys are loving these, Sara! Great idea to mix up the chocolate chips 🙂
I’ve been making these for years and they are the best chocolate chip cookies ever!
Has anyone tried making these gluten free? I wanted to make for a friend who can’t eat gluten.
Thanks for sharing this awesome recipe, Really found the tips helpful.
So glad that they were helpful and that you enjoyed the cookies, Saurabh!
The first two times I made these, they were the best choc-chip cookie in the universe.
Every batch after doesn’t work out. I put the dough balls on the parchment paper and into the preheated oven. They don’t spread, but stay in balls for the entire cook. Therefore by the time they begin to turn color on the edges its been about 13 min and the bottoms are burnt. I’ve thought the dough was dry, it’s hard to even get it to stay in a ball, it just wants to crumble, so I read through the comments and saw the 270g of flour reply, so this time I weighed the flour and got the same result. I’m beyond frustrated. Any suggestions?
Strange they turned out the first time and then not again. It could be the butter you are using and the hydration. These cookies should definitely bake no longer than 11 minutes max. I’m thinking that you’re not letting the butter cool enough, and it sounds like you may be overpacking the flour. Make sure you scoop and then level instead of packing it! Check out the video where you see me make them on camera (just above the recipe) for more tips!
I’ve made this cookie and adore them. I’m baking for an event and need them to be large I think around 4”. How much dough per pre rolled ball( oz as I don’t have scoops) and what do you think the yield will be? Thanks so much. I want to please the guests!!!
I never got to the recipe because of all the pictures and print . Very disappointed I just wanted the recipe
There’s a “jump to recipe” button at the top of the post 🙂
thank you for sharing this info
This is the end all be all choc chip cookie recipe! Everyone in my life begs me to make these on a weekly basis. It’s so perfect! I’ve used all different types of chocolate. Love switching it up with some artisan chocolate bars (chopping them up and mixing them in). So good! Flaky sea salt is a must.
I’m SO happy you agree, they’re my fav too!! Great idea to add chopped chocolate–so fun and a little fancy! 🙂
turned out delish!!
These are truly life changing chocolate chip cookies. You have not lived until you have tried these, trust me and this comes from someone that is not a “chocolate freak” – although the hubby is…
Make these!!! They are my new go-to chocolate chip cookies! The video on how to brown the butter for this recipe was super helpful.
Best chocolate chip recipe on the internet. Huge hit with family and friends.
Omg YAY I’m so happy you guys are all loving these! Thank you!
Legit the BEST chocolate chip cookies if not best any-kind-of-cookies we’ve ever had! Oh my gosh. A little bit of a labor of love for the first round of making them, but so worth it. They are almost like toffee flavored with the rich brown butter. So amazing! A must make!
Oh yay!! So happy that you loved these so much! Totally agree–it’s worth the waiting time 🙂
I love the flavor and chewiness of these cookies, but mine always come out greasy. I convert the measurements to grams using KAF’s guide, but I think that the “official” measurement for cups may not correspond to this recipe. I can tell that the flour is the ingredient that’s the farthest off from the “official” measurement for cups. It’s so frustrating, because I can tell that this is THE perfect cookie recipe! I just need to get the ingredient ratios right. Has anyone successfully figured out the exact measurements (in grams or even in ounces) for these cookies?
Sorry to hear that, Ansley! I don’t bake with measurements so I’m sorry that I don’t have accurate numbers for you. Hopefully some others can weigh in!
These were so good!!!!
Yay!! I’m so happy you loved them!
So delicious! I freeze the dough balls to have cookies on demand.
ME TOO, they’re the best, right?! Glad you love them!
Made these amazing cookies and added dried oats as well, so delicious and chewie and yummy, best thing to go with a glass of milk or a cup of coffee
Nice!! So happy you loved them, Luisa 🙂
These were so good!!! Although I found them a bit too sweet. Can I cut down the sugar a bit without affecting how they will turn out?
I haven’t tried that so I’m not totally sure! You could try reducing by about 25% to start. Let me know if you do!
Really, I thought I had a fabulous recipe, this one is different because of the browned butter and it’s fantastic!!! These are gourmet all the way!!
Right?! The browned butter is KEY and so magical. Happy you loved these!
Following to a T. Never thought about balling them up before fully chilled. I make cookies OFTEN so this is excellent. Thank you for including directions for freezing cookies or dough. They’re chilling now and as often as possible I’ve been licking the spoon. By far the best I’ve ever tasted. I’m so excited to put these in the oven. Thank you so much for an easy recipe!
Woohooo! I’m so happy you’re loving these! Hope they baked up perfectly 🙂
I love these cookies. These are looking so delicious and yummy. I would love to make this recipe at home. Thank you for sharing it.
Hope you can try them soon! 🙂
So good!!! My neighbor and I both made these cookies this week because they were so good.
So delicious!!
can i use sour cream instead of greek yogurt or full fat yogurt?
That should work just fine!
This is the best homemade chocolate chip cookie I’ve ever made. I’ve been doing regular butter for years and finally made the transition to brown butter and it has made a HUGE difference! There are only 2 suggestions I have with this recipe. Use chocolate chunks instead of chips. Also, I made 1 batch after 3 hours in the fridge, they were good. I made another batch after the dough was in the fridge overnight. HOLY SH*! They were amazing and browned up beautifully. Benign patient and letting the dough sit in the fridge longer produced a much better cookie. But, that’s if you can wait 🙂
Isn’t that brown butter flavor amazing?! I’m so glad you love these 🙂 And thanks for those tips!
So good! I subbed in Bob’s Red Mill gf flour. These were by far the best cookies I’ve made, even with the gf sub. 10/10!
These cookies are AMAZING! Best chocolate chip cookie recipe I’ve ever made. Love them!
Omg YAY!! Thrilled to hear you loved them, Melissa 🙂
Hi I love this recipe and your site–keep up the good work!
Just one comment: it would really help if you could add metric measurements. The only place in the world that has sticks of butter and still uses ounces and pounds is the US. It just adds on annoying extra steps to convert it all the time.
Hi, Kim! Sorry that we don’t include those on our site yet. I don’t personally use the metric system so it would be tough to do it for every recipe, but I’ll keep this in mind for the future!
She is not kidding! These cookies are delicious and such a great consistency. Totally worth it to let the dough chill. My entire family loved them from my toddler to grandma and grandpa. I’ll be making these again for Christmas!
Omg YAY so glad the whole fam loved these!! ❤️
Hi !!! I don’t have a kitchenaid. can I make the cookies with a wooden spoon? Thanks for sharing.
Hi! I’d recommend using an electric mixer (one with beaters) to properly “cream” the butter and the sugar, but if you don’t have one, just be sure to mix *really* well with a spoon! 🙂
OMG these are absolutely amazing! Thanks so much for the recipe. I made these with my toddler, and he loved helping me. They came out perfect.
Yay!! So happy you guys had fun making these and that they turned out delicious 🙂
Hello! Looks delish! Do you spoon the flour into the measuring cup then level? Or do you scoop the cup into the flour? There can be quite a difference of flour with spoon-into-cup vs scooping technique.
Hi! Use a spoon to scoop the flour into the measuring cup, then the back of a knife to level off the measuring cup. Hope that helps!
These aren’t just the best brown cookies ever, they’re the best cookies ever, period. I come back to this recipe again & again because they’re perfection!
Yessss 🙌 so happy you’re obsessed!!
So yummy! I wish I read the new cookie guide today before baking and I would have froze some of the dough. I can’t wait to share them with people!
Ahh, next time! So happy you downloaded the guide 🙂
I followed this recipe to a T and I ended up with SUPER dry and crumbly cookies. zero gooeyness whatsoever. I’m beyond disappointed because I paid so much money for these ingredients and I was really looking forward to having some amazing cookies but now I have to start all over again.
Two MAJOR issues with this recipe: one is that the recipe does NOT account for the moisture loss when browning butter, which contributes to a dry texture. Additionally, I have come to the conclusion that any recipe that doesn’t list ingredients by weight is simply not one worth following.
Hi! It certainly does account for it, I’ve made them many times and haven’t had trouble. I don’t personally measure by weight, which is why I don’t list weights in my recipes; I recommend scooping flour into a measuring cup and leveling it off with a knife to make sure that the flour isn’t packed into the cup. Too much flour will result in a crumbly, dry dough. Hope this helps!
The name of this recipe couldn’t be more accurate. These are the best cookies we have ever had! They also aren’t sickly sweet like some chocolate chip cookies. This has become our go to cookie in our house. We make them often, especially when we have guests over, and folks ask for the recipe ALL THE TIME! To save my hubby from himself, (these have become his weakness!) instead of baking all of the cookies at once, we will store cookie dough balls in the freezer and pull out to bake fresh when we are ready. They turn out perfect every time. The only change I have made occasionally is using 1 tsp Apple cider vinegar instead of 1 tablespoon Greek yogurt and they seem to turn out exactly the same. Thanks for the great recipe!
Ahh YAY I’m so happy you and your friends love these! I love freezing the dough balls too. Cookies on demand!!
This was the first time I made browned butter and I’m hooked! These will be my go to chocolate chip cookies! They are very rich and I could eat one cookie at a time and be very happy! I wish I read the cookie guide first and froze half the dough! But I was able to share the cookies and everyone enjoyed them!
SO happy you loved them. And ahh yes this one is perfect for freezing, too! Next time 🙂
Loved the chicken soup recipe!
Great recipe except next time I may cut the vanilla extract in half .. a tablespoon is far too much.
I am stunned, I am astonished, I am stuffed. All cookies past and future will pale in comparison to these gems. I did cheat (who can really wait 2 hours to bake when the dough tastes so good) and popped the cookie sheet in the freezer for 30 min – still delicious. I’m saving half the dough in the fridge to try tomorrow as the recipe instructs. My socks will probably be blown right off. Can’t wait!
Omg best review ever 😍 SO glad to hear you loved them, Susie!!
Absolutely delicious! The brown butter add such a rich nutty flavor that I adore in these cookies. Awesome recipe! Thank you!
Isn’t the flavor magical?! I’m so happy you love these, Aubrey–thank you!
Absolutely delicious cookie, but cook time was way way off for me. The cookies ended up taking an additional 6 mins. I had refrigerated them for 24 hrs and then let them sit for 30 mins before baking.
Ovens can be really different, so a bit more time makes sense! Were they doughy/chewy or did you cook them more thoroughly?
Literally the best chocolate chip cookies ever
Omg THANK YOU!!
Yes, these are the best chocolate cookies ever. The secret lies in browning the butter which is a pain but so worthwhile!
I make these every year on Christmas. The best 🙂
I don’t want to leave a rating, but who writes a baking recipe and doesn’t use metric??? Wild stuff
I live in the U.S. and don’t use metric measurements, sorry!
When I first saw this I thought, oh boy another best cookie claim. So I made and it and BAM! This is the best cookie I ever made. I made the dough into the balls as recommended and put them in the fridge over night. SOOOOO delish. This will be my go to recipe.
NICE, I’m so glad these lived up to their name!! Thanks, Carl!
Wow! These really are the best!! I followed all the tips given in the recipe as well as another reviewers tip of adding cornstarch and letting the butter cool completely. I chilled for three hours and put some chopped Ghirardelli chocolate on top to make them look even better. Its a really cold day in Chicago so I had to bake them a tad longer but just watched carefully for the browned edges. The salt on top after baking was the last perfect touch. I’ve never baked a cookie so delicious. I feel proud! Thanks for giving me my new signature cookie recipe!
SO happy you loved these!! Can’t wait for you to make them again and again 🙂
Hi! Your recipe looks amazing. It is similar to a bon appetite recipe but yours has a higher flour to fat ratio so I think yours would be softer and chewier (ie better in my opinion). I am wondering how many grams of flour you use? Spooning vs scooping will yield wildly different amounts and I didn’t see notes as to which way you measured your flour. Hoping to bake today. Thanks!
Excited for you to try them! I don’t measure my flour in grams (sorry!) BUT I have a blog post on how I measure my flour here 🙂 Hope that helps!
I don’t have dark brown sugar, can I use light golden brown sugar as an alternative?
Light brown sugar will work! You can also make your own brown sugar at home if you have granulated sugar + molasses — learn how here 🙂
I am so sad to say this, I followed this recipe to the tee, but it was more like cake than cookies. I knew when I was adding the flour it was too much. I also know baking has to be precise, so I followed the recipe. I am going to try again because I liked the brown butter taste. I will just not add so much flour and maybe do a second whole egg, not the yolk.
Hi! I’d recommend checking out this post on how to measure flour so that you’re not getting too much 🙂
These cookies are absolutely horrid tasting ! Worst cookie recipe I’ve ever made or tasted. Yuk !!! The only good thing I can say about them is how beautiful they are. Mine baked up far more attractive then the ones in your pictures. Looks are very deceiving. Total waste of ingredients. Can’t serve them to anyone – not even the wildlife. If Christmas, perhaps I could add some sparkles & dabs of icing and hang for ornaments but would need to bake them longer. Least it warmed up my kitchen.
Hi, there. I’m surprised to hear this because these cookies are so popular! Can you explain what you mean about them not tasting good?
These are my favorite chocolate chip cookies EVER! The extra time and steps of browning the butter and chilling the dough for 2 hours are 100% worth it. You can’t beat the taste of these cookies!
Totally agree, glad you thought it was worth it, too! Thanks, Krista! 🙂
Hi i just wonder how many grams is a cup of flour as there are a lot of variations out there?
I don’t use a scale when I measure my flour. If you follow these instructions, these cookies should turn out perfect!
I make every week for the Friday BBQ and they are a huge hit! People can’t seem to get enough of them. The recipe is also pretty simple so they’re not too difficult to make. Absolutely LOVE!!!!
I’ve been making this recipe since the start of the pandemic. This is the perfect recipe for the most epic chocolate chip cookie. I’ve shared it with family and friends and we all agree BEST COOKIE EVER!
YAY I’m so glad to hear that — thank you for leaving a review, Jojo!
Oh my goodness. Wow. The BEST cookies I’ve ever eaten. Only problem is I ate 4 in one go ;/
Oh YAY I’m so glad you’re enjoying them!! Thanks for letting me know!
I made these for the first time last night. The dough ended up being super crumbly before chilling. Is that supposed to happen? It could’ve been due to the fact my brown sugar was a bit hard. I microwaved it for about 30-40 seconds to soften. Any other tips for getting brown sugar to soften?
Hi! Hmm definitely not, it should be soft and doughy. I’d recommend using fresh brown sugar; microwaving it doesn’t really add any moisture back into the dry sugar. Next time! 🙂
Exactly the inspiration I needed for some meal planning today.
Absolutely delicious, however, my cookies never turn out flat as pictured. i started using a fish spatula to push them down, but I am curious why?
Hello! It’s possible that there was too much flour in the dough; see here for how I measure flour. I’d also recommend checking out our free Ultimate Guide to Cookie Baking for more tips 🙂
This has become my GO-TO chocolate chip cookie recipe. They are always getting me compliments, so I readily share this recipe!
However, I recently experimented to make them into an oatmeal chocolate chip cookie and my goodness! SOOOOOO DELICIOUS!!!! I decrease the flour by 1/2 cup and add 1 cup of toasted oats (I just cook 1 c old fashioned oats in a tablespoon of butter in a shallow pan until they smell nutty and toasty and then use a food processor to cut them into my dry ingredients)
These cookies really live up to their name!! My son said they were the best cookies I’ve ever made – and I’ve made a lot of cookies. I mixed in some white chocolate chips for fun.
These are indeed the best cookies I have ever made & eaten!!! I can’t stop eating them!
Loved the texture, these cookies are crunchy on the outside and gooey on the inside. They had a crinkle top. They were a little too sweet for my liking, I would definitely use this recipe again and cut down the sugar a little.
Very excited to make these! However I went to two grocery stores but both did not have granulated sugar so I picked up organic cane sugar from Trader Joe’s, is this an okay substitute? I understand the can sugar is a bit more grainy and has a slightly different texture but would the measurements be the same?
Yes, that’ll definitely work! You can use the same amount 🙂
Hi Monique, The cookies were super and very delicious! But, how come the cookies didn’t spread while cooking and they were not flat?
Hi, there! Glad you enjoyed them but sorry to hear about the spreading. It’s possible there was a bit too much flour in the dough (here’s how I measure flour) or they were a bit too cold when they went in the oven. You may want to let the dough come back up to room temp after chilling and before baking next time.
I have a question. I don’t have yogurt or sour cream. Is there something I can substitute?
Hmm you could try buttermilk, which you can easily make at home with milk and lemon juice! Here’s a tutorial.
OMG!!!! at first i thought what’s the big deal? then i saw a demonstration on Tick Tock … then I said well, they do look rich. . . ill try them! I am so glad I did.. these are the only chocolate chip cookies i will be making for a while….i just put a batch in the freezer for when the kid gets home. ha ha I’m totally obsessed!! I never understood why people ate raw cookie dough…this is not cookie dough this is caramel worthy of the good butter(kerry Gold)….what would happen if I sprinkled cinnamon on top instead of salt………stay tuned!
Oh YAY I’m so glad they exceeded your expectations! Thanks for the sweet review, Paige 🙂
Like everything Monique and her team creates, these cookies are freaking AMAZING!!!! I added shredded coconut and roasted almond pieces to half the batch and woah. So good also!!!
Aw thank you, Karen!! I’m thrilled you love them. And the coconut and almonds sound GREAT in here!
These are amazing! The brown butter gives the cookies a great toffee taste. Thank you 😊
One of my favorite ingredients to use in baking! I’m so glad you loved these 🙂
I couldn’t believe it until I tried it! It’s the best recipe for chocolate chip cookies I’ve ever tried. Thank you incredibly much. My friends adore the cookies I made for them. I’m glad I discovered your blog, and I’ll continue to support you!
Thrilled you all loved these and that you found my blog, Amelia! Thank you!
These are the most delicious chocolate chip cookies I have ever had!!!. Nutty and caramaly. First had brown butter chocolate chip cookies from Whole Foods but these blow them out of the water. Thank you! 😀🍪
Oh I’m SO happy you love these!! Thanks, Philippa!
I’ve made these cookies four times and each time they’re all gone by the end of the day.
Just this past weekend I made them for a party, I doubled the recipe, and as expected everyone loved them. I saved another tray inside, but halfway through the party the first tray was empty.
These cookies and the absolute best! Thank you for sharing your recipe! God bless you!
Haha that’s amazing!! I’m so happy they were a hit 🙂
My daughter made these cookies based off the great reviews, and we agree with the amazing reviews this cookie recipe has received. I am gluten free and my daughter used Bob’s Red Meal 1 for 1 light blue bag gluten free flour and these turned out great even without the gluten to do the texture thing you like. As you know gluten helps with baking and gluten free doesn’t respond the same, but nevertheless these cookies are by far The BEST chocolate chip cookies EVER!! I am not a big fan of chocolate chip cookies, but this one right here has made me a believer. Brown Butter for the win, so delightful and flavorful, nothing compares to BROWN BUTTER goodness. We gave away 30 cookies as gifts and are looking forward to mailing these for future gifts to family out of state. She also froze some to give a few days from now to a friend, and so far they have baked up extremely well.
I already follow you on Pinterest and have for a while now, and have made dinner recipes from your blog as well. I have been so happy with your past recipes, so I was excited that she found another recipe from you as I knew I liked your flavor profiles in the other recipes I have made in the past. Not all recipe creators like flavor and seasonings like we do.
Thanks for this recipe, you have outdone yourself! I will save this as my go to Chocolate Chip Cookie recipe, no need to search the innerwebs, the search is over.
Delicious cookies! Tried them out and they turned out great! Thinking about adding toasted pecans. Any recommendations for doing so??
Hi, Kim! SO happy you loved them. Toasted pecans would be amazing! You can mix them in when you fold in the chocolate chips 🙂 Enjoy!
My dough is coming out all crumbly what am i doing wrong?!
Uh oh! Did you follow the ingredients/instructions carefully and measure everything precisely? Wondering if there was too much flour added — here’s how I measure flour accurately (without a scale)
These cookies were so delicious! I made them with milk chocolate chips but you could add anything and they would taste great. Crisp outside and soft inside, they kept some form while cooking allowing for a thicker cookie.
SO happy you loved them, Julie! Thank you! ❤️
Hi Monique, I tried to add texture to it by adding some walnuts, and it was superb! The walnut gave the cookie a different dimension, making it more enjoyable to eat. And also, I followed your advice of using dark brown sugar for this recipe, and you were right. Compared to my cookies before, the dark brown sugar intensified the nutty and caramelly flavor.
Love that idea!! And so glad you tried the dark brown sugar. So much flavor, right?!
My boyfriend loves nothing more than chocolate chip cookies. I can’t wait to make this brown butter chocolate chip cookies to see how they compare. Maybe I can convince him to eat them with some strawberries on the side, just to be on the healthier side.
Hope you both love these!! And strawberries on the side would be delish 🙂
This recipe made my day! Brown butter and chocolate are my favs. I enjoyed this recipe with my fiance and literally it made my day. Thank you and lots of love to you.
Aw yay! SO happy you both loved these 🙂