Interesting! The cookies baked up perfectly. Can’t wait to bake them. Holy shit these are good. I made these for the first time this past weekend & I’ve already bought the ingredients to make more soon! 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!). Baking with Brown Butter. Make sure you thaw dough to room temp first, then roll into balls. I’m so glad you loved them! Chocolate chip cookies have been my go to cookie for years. I don’t have white granulated sugar. Should i have pressed the balls into slightly thinner discs before baking? These are my GO TO chocolate chip cookies. You likely wash your hands several times a day, but are you doing so effectively? This site uses Akismet to reduce spam. As far as I’m concerned this is THE chocolate chip cookie recipe. I used half as much butter by accident and they were still great hahaha. I wish you could create a gluten and dairy free version of these . So happy you loved them. however can I use this recipe without the eggs for eggless chips? I would recommend 1/2 cup chopped pecans and reducing the chocolate chips by 1/2 cup . I baked three batches and the last batch was good at 10 mins, the first two needed 12 mins. That is so helpful! Using a 1-oz. And great tip to scoop beforehand glad you both love these! They are always spot on for me and so many other readers! 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! Hi! So its 2 eggs and 1 egg yolk. Thanks. Vanilla greek? Stop me from eating too many. Hello all! I’m so glad you love these! Thank you! I chilled the dough for 2 hours and then rolled them into balls and baked them for 10 minutes. In a separate bowl, stir together the flour, salt, and baking powder. Believe, folks, these are the BOMB. Seriously. 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! Taste wise, it’s perfect! Amazing! I also froze the raw cookie dough and bake them for 20 minutes and they turned out just as good as fresh! I’ve made this recipe over and over again, and I always get tons of compliments and demands for the recipe. So happy to hear that! Made these today and they are so good! I made these for my husband for Valentine’s Day and he loved them! I’m glad I did. Beat browned butter, brown sugar, and granulated sugar in a stand mixer fitted with a paddle attachment on … Baked 11 minutes for chewy, soft perfection in a 350F convection. I do hope to hear from you!! Thank you!!! I increased the baking time to 15 minutes. Learn how your comment data is processed. Monique thank you!! I am a fan! These were unreal! Love your tips! Preheat oven to 350 degrees. Slowly add the dry ingredients to the wet ingredients and beat on low-speed just until combined. Hi! Still, the edges darkening was the best indicator. Sounds like you had too much flour. 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 like to place them in a single layer to avoid any cookies breaking. Add to the butter/sugar … Everyone LOVED these cookies when I made them and said that this was the best cookie they ever ate. Thanks! If the dough is crumbly after chilling, it simply means you need to thaw out the dough for a bit before rolling into balls. This is totally the best chocolate chip cookie I ever had – ever! 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! Just a great recipe! By fueling your body and honoring your journey you can accomplish whatever you set your mind to. Those sound delicious thanks for your note! Aren’t they incredible?! Continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. I baked each subsequent pan a bit more and they were overdone. Seriously the best brown butter chocolate chip cookies you will ever eat. I tried these cookies yesterday. Just wanted to ask as my cookies are a bit greasy, is there any way I can fix that? And the salt, 2 different chips, perfection. Absolutely correct! Heat butter over medium heat for 5 minutes or so, until it turns nut brown in color. Did 3/4 c white chips and 3/4 c semi sweet; also added 1/4 c finely chopped walnuts. Amazing cookie! Amazing! Hi. It sounds like your baking soda may have been old? I will make it again. 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. These Brown Butter Toffee Cookies are flavored with vanilla and a generous amount of perfectly browned butter. Thanks! I’m waiting for the dough to chill. Loved the sea salt on top- simple but a wonderful crunch. My search for the perfect chocolate chip cookie has ended…thank you! Is it added to replace the water lost in the browning of the butter? Plain regular? You feel me? Hi Monique! You will never need another chocolate chip cookie recipe! What they are is a special treat you can feel good about baking. i have been making these cookies for a few years now + every time i share them with friends/family they receive rave reviews! Add the flour 1/2 cup at a time, continuing to beat. 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. In a separate large bowl, whisk together the flour, baking soda, and salt. Every time I make these people go crazy and want to know what makes them taste so good (it’s the brown butter!). Gradually stir into butter mixture. I will post it below. I reduced the chips to 1/2 cup each, and we used dark chocolate and semisweet to go with the pumpkin And make sure to scrape all that yummy brown butter into the mixing bowl. Thanks so much! This is absolutely delicious! Can’t wait to try these cookies any suggestions on cutting out some of the sugar? Mine take about 10 1/2 mins and they won’t look done, but they set up more as they cool. Next time I suggest spooning the flour! I’m talking play dough texture.. thanks! Once the cookie dough balls firm up, you can transfer them to a. Thanks for stopping by to fuel your health journey! And yes good tip on the refrigeration – thanks for the reminder! If you scoop the dough, then chill, you won’t have to deal with concrete dough later. Glad you enjoyed . tried 2 kinds of knives. Hi Selena! I’ve noticed that once you brown the butter and measure it, it doesn’t come up to 1 cup anymore. Cookie dreams! Just for fun I made the brown butter cookie recipe and the ultimate chocolate chip cookie and am having family and friends taste both and pick their favorite. So glad you love it! this link is to an external site that may or may not meet accessibility guidelines. 2.5 hour refrigeration time and made into balls as suggested. I only add sea salt on the tops after baking, I don’t add it to the tops before as well. I baked these up for my ex-husband’s memorial service a few months ago. Should my oven have been hotter? Truly my favorite cookie . 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. 1003 Osos Street • San Luis Obispo Ca 93401 PH (805) 541-2525. I’m not sure how to remedy at this point. These live up to their name- Best chocolate chip cookies ever! It sounds like there is a lack of moisture or perhaps you overmixed your dough. Ready to go whenever needed. Highly recommend making these cookies. It saves the chill/warm-up phase. I try to keep frozen dough in the freezer so I can pop em in the oven when I want to treat myself. Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. My absolute go-to Thanks for your note, Leanna! Should I add more butter/liquids? Thanks so much for this recipe. Definitely The Best cookies I’ve ever made. Hope you find some other great recipes to enjoy here, too , Hello! It’s possible that I may have used slightly too much butter because I’m in the uk and have converted to grams. And if the dough is separating it likely means that the butter was too warm before you mixed your ingredients together. What if I only have dark brown sugar? I was living in Washington D.C. at the time and my entire world outside of work included baking my heart out. but I can’t seem to find the right approach. Chill the dough in the freezer for 30 minutes. I never would have thought of adding greek yogurt. Brown butter is a game changer for sure. Drop the dough by heaping tablespoon onto ungreased cookie sheets. Yes, basically any yogurt will work I would do greek though to keep the consistency the same! Thanks. Melt butter over medium heat. I made these again today and they really are the best chocolate chip cookies ever. I make these all the time for friends/family/coworkers and people are hooked. What kind did you use? Hi… this is delicious! Perfect! So glad everyone loves them . Form dough into a ball, then roll into a 14-inch-long log (about 1 1/2 inches in diameter). Happy to hear that! Brown butter is one of the easiest ways to make any baked good taste gourmet. Highly recommend!!! 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??? Brown butter is a simple one-ingredient sauce, a chef trick that can transform all kinds of recipes, savory and sweet. ice cream scoop, portion out balls of … Don’t be afraid. Preparation. 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 popped the dough for the latest batch in the fridge and I figured I’d say thanks for such a fabulous recipe! My freezer is always stocked with the frozen dough. Found the treats I’m taking to a Halloween party! I’m glad that works out well! Monique, you have a winner here. Next time, if there is one, I will add an egg or cut back on flour. Autocorrect…. Cool butter in fridge until room temperature consistency, you want your butter to be solid. Crisp on the outside and still soft on the inside and they baked up so nice and high. For the best results add marshmallows and 1 Hershey Chocolate square for s’mores cooke. So chewy and delicious. Was it a typo? Will the change affect the cookies? Browning butter can be a little intimidating (it seems like you’re burning it!) These are my go-to cookies to take to parties/dinners! I change up the flavor or toppings of the cookies and they are always a hit! Glad you liked them! I have a separate post all about how to brown butter and ways to bake with it, but it’s especially delicious in these oatmeal cookies. Set aside to cool for 10 minutes or until cool enough to touch. Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment. I do wonder if simply increasing flour in the recipe would help the cookies be less flat without affecting the chewiness. The butter will begin to crackle, and then eventually foam. I prefer it but not sure how they will turn out. Can hardly wait to make them but I watch my sugars and like to use alternative when can. Martha Stewart is part of the Meredith Home Group. Love that I’m so glad they helped you survive most of pregnancy + newborn days! Sooo good! These Salty Browned Butter Chocolate Chip Cookies are from Shelly from Cookies and Cups.Her new Cookies … 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! When Martha made these cookies on Martha Bakes, she wrapped the log of dough in parchment paper and slipped the wrapped log of dough into an empty paper towel tube that had been cut from one end to the other. Stir in the nuts. Yay! From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. The dough should also not be crumbly or ‘greasy’. Do you think I need more flour? The foaming and … 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. In this space, we are committed to the pursuit of wellness and determined to stay balanced and real. Can’t wait to make these again, but better. Place a rack in middle of oven; preheat to 375°. Prepare yourself because for the next week, it’s all about cookies! The next day I adjusted the balls and the 10 minutes worked great. I love freezing the dough, too. 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? These cookies aren’t just epic, but also life-changing. My all-time favs . The best chocolate chip cookies I have ever made. One of my favorite grain free chocolate chip cookies . Thanks Monique for creating this!! Thank you for this recipe! And yes – I find that slightly underbaked makes them perfect So happy you enjoyed! They’re THAT good. Bested only by, perhaps, the nutella-stuffed ones on this site. I’ll have to give it a try next time glad you enjoyed! Literally the best cookies ever. And, since I still have the majority of the dough sitting in the fridge overnight, is there a way to remedy it? Martha made these cookies on Martha Bakes episode 312. THANK YOU! Is it better to freeze them and take them out Sunday morning, or just keep them – they are in a container covered with foil. My patience is being tried. These are outstanding cookies. These are, in fact, the BEST cookies you will ever eat. They are really good. This will be my go to recipe and perk – no need to remember to take the butter out to soften , Best cookies! So happy to hear that! I’ve made them a couple of times now, the first was for one of my son’s birthday parties. 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…. These are truly the best! When I very first started getting into baking in 2010, cookies … Everyone should make these!! Truly a life-changing cookie . When doubling the recipe with the serving adjustment, the extra egg yolk doest double. Unbelievable. Taking the time to brown the butter and refrigerate the dough is so worth the wait. Omg, These are the best chocolate chip cookies. Almost as if the batter is too wet. will my family still love me if they suck? Dough was chilled for a good 4 hours. Hi! It’s hard for me to troubleshoot. Line 3 baking sheets with parchment paper. So pumped to make these this weekend. Scratch that question. Feel free to share a photo and link back to the recipe here I hope they all enjoy them! Is it my imagination or did the amount of baking soda change from 1.5 tsp to 1 tsp? Next, mix in the dry ingredients. But they cookies didn’t spread. These cookies are definitely my new go to chocolate chip cookies for every occasion. Daily baking inspiration for the holidays and beyond! All can be made in 45 minutes or less. My favorite cookie recipe ever . Hi Monique. Do they freeze well after baking? I love shortbread, and the browned butter is perfect in this recipe. I used sour cream instead of greek yogurt and the cookies were still amazing! So happy you found these! Check out this video for help: Also are these soft/chewy cookies or crispy? 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. So happy to hear that! THE Cayucos SHOP. THEY WERE AMAZING! Gradually stir into butter mixture. I love trying chocolate chip cookie recipes and these take the cake. Everything from your orange chicken stir fry, cinnamon rolls, chia energy ball bites, chicken tortilla soup, the list goes on. They have even unseated my mother in law’s recipe in the eyes of my husband, and that’s saying something! You can’t really replicate that flavor with non-animal fat and without it you just have basic chocolate chip cookies. It doesn't have to be perfectly rolled. This recipe is stellar! The browned butter really makes a difference. It feels like a magic trick every time. Make sure your baking soda is fresh and that you are chilling your dough as recommended. They are so good, very sweet tasting. Can these be made into a cookie skillet if I just flatten the dough out onto a skillet? Still searching for that perfect recipe. I just tried these and they’re definitely the best cookies I have ever tasted! Now I know I have several chocolate chip recipes on my site but these have browned butter and sea salt!. I had someone talking about these cookies months after I made them. Added a pretzel twist on top. 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. So glad you and the kiddos love them . I haven’t done it, but found this article that might be helpful! Enter to Win $10,000 to Makeover Your Home! Will they still be soft as you have with reg. 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? Can I use coconut sugar in place of brown sugar? No it’s meant to keep the cookies soft and react to the baking soda nicely. I’ve been search for the perfect chocolate chip cookie recipe, and this is it! These cookies are awesome! They are always requested, and I happily whip them up. Their flavor is divine, but my consistency was very not. question: the grocery store is out of AP flour right now but i have an abundance of whole wheat flour. I’ve eaten a lot of CC Cookies. The center is soft and chewy and the level of sweetness is just right. No need to do anything or measure the brown butter after. Note that you might want to reduce the salt in the recipe. I cannot recommend this recipe enough!! All in all, a killer recipe, and I am now a brown butter convert! So happy to hear that! Hi Rosa! Have you ever tried adding walnuts to this recipe? I can’t wait to make these!! Literally so gooey, flavorful… I can’t even put into words how good these are. Made the cookies extra rich and tasty! Whole milk yogurt? 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. I would do 2 whole eggs and 2 egg yolks to maintain consistency! I firmly packed it and it turned out great but if I wanted to weigh it how many grams would it be…200? They also dress beautifully. 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. AND the butter sticks remains the same. If you have, what size pan/how much baking time? Glad those little swaps worked out well! Hi Greg! You could reduce the flour by 1/4 cup and the cookies should be much flatter , A cookies lover dream- super delicious! So sorry for your loss, Sharon – I’m glad these added some sweetness to the occasion! Thank you for the recipe. Hey now, anytime some says “the best” I always have to try them. Second time making these, and they truly are the best cookies ever! Welcome to AK! Add the eggs one at a time, beating well. 'Tis the season to enjoy (and gift!) Sure! Perfect! It is hard to pick a winner … The only change I made was to add an extra 1/4 C of flour and I baked them for 12 minutes. I was tired of making homemade chocolate chip cookies that were overly crispy and flat, like the Tollhouse version that’s boring as hell. Hubby likes his cookies a little more done and they were perfect! Best dessert . Thank you so much for sharing! These are, without question, the BEST chocolate chip cookies I have ever had. Seriously the best treat at 39 weeks congrats! Brown Butter Chocolate Chip Cookies made with dark brown sugar, two types of chocolate chips and a sprinkle of sea salt. I browned the butter and let it chill, not solidify, but chilled. Remove 1 dough disk from refrigerator, and let stand at room temperature to soften slightly, about 20 minutes. I’ve been making this recipe since 2012 (the Nutella stuffed version is a family favorite) and yes to all the tips. Does it matter? The dough usually isn’t super tough to mix (just be sure to scrape all of the butter), but so glad they worked out! 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 used all semi-sweet chips and light brown sugar, but otherwise followed the recipe exactly and will do the same next time! Great recipe. I have a feeling it is going to be awesome. My husband raved that these were outstanding and should now replace my previous recipe . Or will that affect the cookies? Hope this helps! I used 2 teaspoons unsweetened vanilla almond milk instead of the Greek yogurt and they came out good! Hi Camille! They have been requested several times since and are baked up again next week for a bridal shower. Interesting take on the classic chocolate chip cookie recipe. Make these – NOW!!! Your email address will not be published. Any suggestions? Perfect! Do not try to speed up this process. These turned out absolutely amazing. You can also use sour cream! What would be the best way to go about it? This recipe is delicious! It makes all the difference! And yes I love doubling this recipe to freeze for later! Fold in the chocolate chips until incorporated. Again, these are my preferences. Silly question—i made the dough 2 days ago and it says can keep 12-24 hrs. My boyfriend says these are the best cookies he has ever had! These cookies are amazing. Thank you sooo much Monique!! Did you scrape all of the butter into the pan. Some of the brown bits stuck to my stainless steel pot. Thank you so much for the recipe, these will definitely be my go-to from now on. I’m glad that worked out well the perfect baking project! Epic fail and also am pretty experienced as a baker. Cookies will keep well for up to 2 months. I would suggest reducing the brown sugar by 1/4 cup, although be warned — the cookie consistency might change a bit. My absolute go-to cookies, too . I made this recipe for my husband’s birthday and they came out really amazing, thank you! 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. This is such an amazing recipe!! Definitely recommend forming the balls before refrigerating though. I’m really having a hard time with this recipe. Amazing! Lol, I like to keep it simple as long as the quality is the same! My neighbor agrees…he said he limits himself to 4 in a sitting so they’ll last longer. My friends call them crack cookies and are blown away by their flavor profile. Amazing! The taste is wonderful, but the color and edges are different. Wow! So great to hear. So happy to hear that! Is it fluffed up and scooped out with spoon or can I just dig in the flour with my measuring cups and scoop out? Hi! I think it should still be fine, but always feel free to freeze it, too! This should help a bit. Bake until light brown and firm, 15 to 17 minutes. Whether it’s oatmeal cookies, sugar cookies, peanut butter cookies, or chocolate chip cookies, subbing browned butter for all or some of the butter in whatever recipe you use will catapult your cookie into another dimension. In the oven baking now. And yes, the perfect texture after baking just about 10 minutes . Thank you! I always want mine to come out semi-flat instead of with a muffin top (does that make sense?) Could you section the dough out into cookie sized balls before freezing them? Everyone loved these cookies! I thank you for sharing! Brown 1 1/4 cups of butter in a small saucepan, stirring constantly over medium-high heat, until a foamy and a deep honey color. Place the butter in a pot over medium heat. If I were to double the recipe, would you use 2 whole eggs and 2 egg yolks, or would 3 eggs work? The smell of caramely toffee goodness when making the dough was insane! Can’t beat a delicious chocolate chip cookie! All Rights Reserved. Tried your modifications — you are bang on! 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. Thanks! I’m not too proud to say I ate one and put them back in the oven for another min. I won't waste my time making these again! Welcome to Ambitious Kitchen’s annual #AKCookieWeek! These cookies are amazing. Perfection. Thank you up and down for this recipe! They should bake up fine! I was super excited to try this recipe, it smelled amazing, even the dough was great. Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. Delicious! My book club (and husband!) I cannot wait to try these and take them to the many events planned this month. Browned butter cookies, as you can imagine, are one of the most miraculous uses of browned butter there is. Would you change anything, or just add the desired amount of nuts? I definitely thought I took them out too soon at just over 10 min, but once they cooled total perfection. It should be around 270 grams. These cookies are delicious. Hi Nancy! Amazing when cooked from frozen. Feel free to check out my other cookie recipes for healthier options, too: 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. Once ready to bake, measure 2 heaping tablespoons of the dough or use a medium cookie scoop. Robles, Ca 93446 PH ( 805 ) 541-2525 i make the browned butter is a special treat can... Or just add the eggs one at a time, beating well so they were wonderful for everything from countertops! All of the most miraculous uses of browned butter sheet for about 5 minutes less... Cookies will keep making them and said that this was my first time freezing. Being stored at room temperature before baking refrigerate them 24 hours fresh ingredients so i put in half chocolate half! Fact the best cookies i ’ m concerned this is the best of! Experienced as a cookie skillet before but i would recommend 1/2 cup.! Preheat to 375° back on flour enough to touch with it crumbling says... The slightly longer process to brown the butter and sugars until well combined out a designated work area in space. Might want to risk a dry cookie ve finally found a solid go-to recipe! Be too sweet sheet for about 5 minutes or until the butter, without question, best. 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