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Home » Desserts

The world’s best brown butter chocolate chip cookies

Updated: Dec 31, 2020 · Published: Jun 27, 2020

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Brown butter chocolate chip cookies

Check out the world’s best brown butter chocolate chip cookies ever! This spin on classic chocolate chip cookies has a slight nutty flavor from the browned butter, the perfect amount of chocolate chips, and the best chocolate chip cookie texture ever! These cookies can be made with no chilling, freezing for just 20 minutes or cooling in the fridge for 2-12 hours. Pick whichever option works best for you!

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How to make brown butter chocolate chip cookies

Hi everyone!

I seem to be on a cookie kick lately but these are extra special. They are made with liquid gold and if you don’t know what it is, I’ll tell you a little more about it in a little bit.

I actually have made quite a lot of recipes with this so called liquid gold but haven’t made a chocolate chip cookie recipe with it just yet! When we tried these at home, we couldn’t get enough. There actually is none left at this point because they were devoured in two days!

This is literally the world’s best brown butter chocolate chip cookie recipe!

I loooove cookies! You probably know that just by how many cookies I have shared on this blog in the past year or so. It is one of the most simple recipes ever that yield something so comforting and cozy. Have them in summer and you got yourself the perfect get together, BBQ treat or have them in the winter or fall months for the holidays with a nice glass of cold milk.

They are so versatile and that is what I love so much about them. For this specific recipe, I was going for something similar to my brown butter white chocolate macadamia cookies but as a regular chocolate chip cookie. I wanted these to be thick and with a strong nutty buttery flavor so I did just that! These turned out to be the best brown butter chocolate chip cookies I’ve ever had! The thick, toffee-flavored cookies with chocolate chips quickly became one of our favorites here.

Chocolate chip cookies with brown butter with a strong toffee flavor
Check out the gooey center jam packed with chocolate!

What’s so special about these brown butter chocolate chip cookies?

Man of man. These in my opinion are the world’s best chocolate chip cookies. Actually, in the opinion of everyone that was lucky enough to get a taste of these. Here is why I believe that these cookies will change your life:

  • Brown butter, hello!!
  • They are thick and chewy.
  • They have a soft center and a nice bite on the outside.
  • Toffee flavored cookies, anyone?
  • You can bake these cookies without refrigeration, out of the fridge, or straight out of the freezer! Whatever you have time for.
  • They store well in the freezer for anytime your cookie cravings hit.
  • They have the perfect balance of sweet, salty, nutty, and chocolatey!

If these reasons are not enough for you to give these incredible brown butter cookies a try, I don’t know what is.

What’s the secret to the best brown butter chocolate chip cookies?

It’s brown butter of course! When we worked on making these cookies, we knew we wanted that nutty, toffee flavor to shine. So we decided to go with brown butter because of it’s luxurious taste.

The brown butter also makes your cookies a lot fancier and will make them the center of attention of course!

Want more easy cookie recipes?

  • Small batch snickerdoodle cookies
  • Chocolate chip cookies without brown sugar
  • Small batch chocolate chip cookies
  • Nutella stuffed chocolate chip cookies
  • Small batch peanut butter cookies

Tools you’ll need

  • A stand mixer or a hand mixer
  • A large cookie scooper
  • A small sauce pan
  • Measuring cups and spoons
Brown butter chocolate chips that taste like toffee topped with sea salt

Ingredients for these chocolate chip cookies with brown butter

  • Butter– In this recipe we will brown the butter first and then let it solidify. This process ensures that the baked cookies don’t leak oil when they come out of the oven.
  • Flour – All purpose flour works perfectly for this recipe.
  • Brown and granulated sugar– This recipe uses a mixture of brown and white sugar for the perfect molasses flavor and texture.
  • Eggs – The egg is used to bind the cookie dough as well as make it chewier.
  • Eggs yolk – This will make the cookies extra chewy.
  • Vanilla extract – Vanilla and chocolate make the world go around.
  • Baking soda– This will give our cookies a little height.
  • Salt – Always add a little salt to your baked goods for a balanced flavor if the butter doesn’t already have salt.
  • Semi sweet or dark chocolate chips – When it comes to cookies that have chocolate chips in them always try to get the best quality chocolate chips! Even if it’s the only amazing ingredient you spend a little more on, I highly suggest you get something a little more expensive to get that delicious rich chocolate flavor.
  • Sea salt for topping- Have you ever had sea salt on your cookies? Make that brown butter cookies! Mixing both the nutty flavors and the sea salt with the chocolate is absolutely incredible, give it a try!

How does brown butter taste like?

Browned butte tastes very similar to toffee. It is a little sweet, a little savory and has a light aroma of caramel. So pretty much everything we absolutely adore. It tastes incredible because of the Maillard reaction where the heat breaks down animal protein into hundreds of flavor profile compounds.

This is the same reason seared meats taste so good! Browning your butter will take your food, both salty of sweet to the next level. So next time don’t be scared to experiment with it in all your recipes!

How to make brown butter at home

How to make brown butter?

I have written multiple recipes that use brown butter and I explained how it’s done. But I will be sharing a video on how to brown butter easily very soon to help you see the process as it’s being done.

But for now here is how to brown butter perfectly:

To make brown butter, you will need to melt the butter in a sauce pan over medium heat. Once it starts boiling and foaming, stir it continuously to be able to see the color of the butter. You will smell a nutty fragrance and notice the color changing to a deep golden yellow. That’s when you know it is ready!

When the brown butter is ready, immediately transfer it to a heatproof bowl and let it cool down completely in the fridge. If you leave it in the medium sauce pan to cool it might get burnt from the residual heat.

Does this recipe include the extra measure of butter for moisture?

Yes! When we made this recipe we knew that by browning the butter some of it was going to evaporate inevitably so we made sure to add in enough butter to keep these cookies moist and chewy. So no need to worry about your cookies coming out dry due to evaporation.

No chill brown butter chocolate chip cookies

Should I refrigerate my brown butter chocolate chip cookies?

Well, the choice is yours. When I made these cookies I wanted to include multiple option for you to pick and chose from.

  • If your cookie cravings are so strong that you really can’t wait you can bake these chocolate chip cookies right away with no chilling necessary. If you decide to go with the no chillin option, bake your cookies at 375F for 9-10 minutes.
  • On the other hand, if you have a little time and want your brown butter toffee flavor to shine a little more, freeze your cookie dough balls for 20 minutes and then bake them. If you decide to flash freeze your cookie dough balls, bake them at 375F for 11-12 minutes.
  • If you have the patience like the level 3 chef’s on the Epicurious series on youtube, store your cookies in the fridge overnight or for at least 2 hours to allow them to develop that amazing brown butter flavor and then bake them at 350F for 15 minutes making sure to rotate the pan halfway through.
No chill brown butter chocolate chip cookies

Tips for the best brown butter cookies

When making your out of this world cookies, you will need to keep a few things in mind to make the best batch ever!

  • Use cold ingredients– I know I always suggest using room temperature ingredients but for this specific cookie recipe I used cold butter and eggs because I wanted to offer a no chill version to this cookie recipe.
  • Keep an eye out for the butter- Browning butter will make your house smell incredible, but it can easily burn! So keeping an eye on it will make sure that you get perfect brown butter every time.
  • Measure out the flour properly- too much flour can lead to dry cookies that won’t have that perfect soft center and chewy outside. Too little flour will lead to flat cookies. Each cup should weigh about 120 grams, so if you have a scale, use it!
  • Don’t over mix your cookies- Overmixing the cookie dough will make your cookies harder and less chewy. So stop mixing whenever the flour disappears.
  • Don’t over bake- your cookies – Your cookies will be a little raw in the center when you pull them out of the oven but they will continue baking as they cool down. This will keep them soft and chewy.
Chocolate chip cookies with brown sugar with crispy edges and gooey centers

The world’s best brown butter chocolate chip cookies

If you enjoyed this brown butter chocolate chip cookie recipe make sure to give it a 5-star rating by clicking on the 5 stars below!

The world's brown butter chocolate chip cookies

The world’s best brown butter chocolate chip cookies

These toffee flavored brown butter chocolate chip cookies are the world's best cookies! They have a nutty flavor that pairs perfectly with the chocolate chips. One bite into these soft and chewy cookies and you will never go back!
4.94 from 43 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Course Dessert, Snack
Cuisine American
Servings 16 large cookies
Calories 389 Calories

Equipment

  • stand mixer or hand mixer

Ingredients
 
 

  • 1 cup butter unsalted
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 2 egg yolks
  • 2 teaspoon vanilla extract
  • 2 & ¼ cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 & ½ cups semi sweet or dark chocolate chips depending on how much chocolate chips you like in your cookies

Instructions
 

Read the whole recipe before you begin!

    First brown the butter

    • In a medium saucepan, start melting the butter over medium heat. Once it starts boiling gently stir the melter butter with a wooden spoon or gently swirl the pan to continuously stir it. After a couple of minutes the butter will change color, going from light yellow to deep golden yellow similar to honey color. There will be bubbles at the top so continue stirring the melted butter to see the color change.
    • Once small brown bits begin to form and a nutty smell comes from the butter, you will know that it is ready. The butter can burn very quickly once it starts smelling nutty so don't walk away from it.
    • Right away transfer the melted browned butter to a heatproof bowl and cool down in the fridge for about an hour. You want your butter to solidify so that you get the perfect thick chocolate chip cookies

    Now onto the chocolate chip cookies

    • Once the brown butter is solid, transfer it to your stand mixer bowl. Add in the brown sugar and the granulated sugar and cream for about 2 minutes. Add in the egg, the egg yolks and the vanilla and mix one more time to get everything well incorporated.
    • Now add in the flour, the baking soda, and the salt and stir just until combined. Avoid over-mixing the cookie dough! Add in the chocolate chips and fold to evenly distribute them.
    • Using a large cookie scooper or a ¼ cup measuring cup, scoop out the cookie dough and place it on a parchment or silicone mat lined baking sheet. Now you have three options:

    If your cookie cravings are so strong that you really can't wait you can bake these chocolate chip cookies right away with no chilling necessary. Bake your cookies at 375F for 9-10 minutes. (Make sure to leave plenty of room between each cookie because they will spread)

      If you have a little time and want your brown butter toffee flavor to shine a little more, freeze your cookie dough balls for 20 minutes and then bake them at 375F for 11-12 minutes. (Make sure to leave plenty of room between each cookie because they will spread)

        If you have the patience of a level 3 chef's on the Epicurious series on youtube, store your cookies in the fridge overnight or for at least 2 hours to allow them to develop that amazing brown butter flavor and then bake them at 350F for 15 minutes making sure to rotate the pan halfway through. (Make sure to leave plenty of room between each cookie because they will spread)

        • When the cookies are baked, pull them out of the oven and let them cool down on the baking sheet for 10 minutes and then transfer them to a cooling wrack.
        • Enjoy these cookies with a large glass of milk.

        Notes

        You can store these cookies in an airtight container at room temperature or in the fridge for up to a week.

        Nutrition

        Calories: 389CaloriesCarbohydrates: 46gProtein: 4gFat: 21gSaturated Fat: 8gCholesterol: 36mgSodium: 358mgPotassium: 177mgFiber: 2gSugar: 29gVitamin A: 564IUCalcium: 37mgIron: 2mg
        Keyword brown butter, brown butter chocolate chip cookies, chocolate chip cookies, Chocolate chip cookies from scratch
        Tried this recipe?Let us know how it was!

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Cookies and Cream Muddy Buddies…
aka the snack mix you didn’t know you needed until now. 😵‍💫

This stuff is dangerously good.
Crispy Chex cereal, melted chocolate, Oreo crumbs, and powdered sugar all come together in the most chaotic, beautiful way. 🤌🏼

Here’s the best part—
we coat half in milk chocolate and half in white chocolate for that perfect cookies and cream swirl.
Then we throw in crushed and chopped Oreos to really push it over the edge. 🙃
Sweet, crunchy, and addicting doesn’t even begin to cover it.

This is the kinda snack you make for “the kids”…
and then eat half the bowl yourself before anyone notices. No regrets.

Make a batch. Thank me later.

https://lifestyleofafoodie.com/cookies-and-cream-muddy-buddies/
        Comment recipe please and I’ll send it to you!! Comment recipe please and I’ll send it to you!!

If your dad grew up on Cosmic Brownies, this cookie is the move.
Chewy, fudgy, and topped with that glossy ganache and rainbow crunch—
it’s the kind of last-minute dessert that looks like you planned it all week.
✨ No chill time, no fuss. Just chocolatey nostalgia in every bite.
https://lifestyleofafoodie.com/crumbl-cosmic-brownie-cookies/
        Comment recipe please and I’ll send it to you!! Comment recipe please and I’ll send it to you!!

If you’re the type who dreams in espresso and could eat ice cream year-round…
This one’s for you ☕🍦

This homemade espresso ice cream is rich, creamy, and bold with coffee flavor. like a frozen latte you can scoop. Made with real egg yolks for that custard-style texture, it’s smooth, scoopable, and honestly better than anything you’d find at the store.

✨ No fancy espresso machine needed—just instant espresso powder and a little time.

Here’s what makes it amazing:
– Custard base = ultra creamy
– Bold espresso flavor without being bitter
– A pinch of salt to balance it all out

Let it chill overnight (trust me), churn it, and freeze. The result? That perfect “pull-a-scoop-out-after-dinner” moment.

Save this for when your ice cream cravings strike ☕👀
And tag a friend who lives for coffee desserts.

https://lifestyleofafoodie.com/espresso-coffee-ice-cream/
        Comment recipe please and I’ll send it to you!! Comment recipe please and I’ll send it to you!!

These pecan chocolate chip cookie bars are dangerously soft and chewy 🍪✨
And the secret ingredient?
→ Corn syrup. Yup, that underrated pantry staple you probably only reach for around the holidays.

Corn syrup keeps these cookie bars super moist, soft in the middle, and gives them that magical bend-but-don’t-break chewiness that makes you go back for “just one more square.”

🍫 But don’t worry, if you don’t have corn syrup, you can swap it with:
• maple syrup (adds a little flavor twist)
• honey (sweeter and softer texture)
• or even golden syrup if you’re feeling fancy.

But if you want THE texture, trust the corn syrup 👌

Plus, the toasted pecans add a subtle crunch that makes these so good, I almost didn’t want to share.

🔁 Save this for your next bake
💬 Tag a chewy cookie bar lover
📌 And let me know which syrup you’ll try below!

https://lifestyleofafoodie.com/pecan-chocolate-chip-blondies/
        Comment recipe please and I’ll send it to you!! Comment recipe please and I’ll send it to you!! ✨No sharing required.
These small batch brownies are made for the days when you just want a little something sweet—extra fudgy centers, crinkly tops, and melty chocolate in every bite. 🍫

✔️ One bowl
✔️ Minimal effort
✔️ 9x5 loaf pan = just enough
✔️ The ultimate late-night baking fix

Because sometimes you don’t need a full pan. You just need this pan.
⠀⠀
💬 Craving one right now?
Drop a “🍫” or « RECIPE PLEASE » in the comments and I’ll DM you the full recipe!

https://lifestyleofafoodie.com/small-batch-brownies/
        Comment recipe please and I’ll send it to you! Comment recipe please and I’ll send it to you! 

Peanut butter + chocolate = the ultimate power couple. 💪🏼🍫

If you love Buckeyes but hate the whole “roll-each-ball-by-hand” situation, these Buckeye Bars are about to be your new favorite thing.

✔️ No rolling.
✔️ Big batch-friendly.
✔️ Perfect for Father’s Day, potlucks, or honestly just a fridge snack every time you walk by.

They’ve got that classic sweet-salty PB filling, topped with a smooth chocolate layer… and they come together in a square pan with way less fuss.

Save this for this weekend or tag someone who’d devour these. 🤎 

https://lifestyleofafoodie.com/buckeye-bars-recipe/
        Comment recipe please and I’ll send it to you!! Comment recipe please and I’ll send it to you!!

This lemon loaf is bright, fluffy, and full of sunshine. 🌞🍋
It’s the kind of bake that makes your whole kitchen smell like summer.

The secret?
We rub the lemon zest into the sugar to release all those citrus oils—it makes a difference.

Then we mix it up with sour cream (or Greek yogurt!) to keep it ultra-moist and soft.

Drizzle it with a tangy lemon glaze, let it set, then slice into pure lemony joy. ✨

It’s perfect for brunch, a little afternoon pick-me-up, or even gifting to someone you love.
(Just make two loaves so you’re not sad giving one away.) 

https://lifestyleofafoodie.com/starbucks-lemon-loaf-recipe/
        Comment recipe please and I’ll send it to you!! Comment recipe please and I’ll send it to you!!

When you want cookies but also want bars… this loaf pan cookie bar recipe is IT. 🍪💁‍♀️
Soft, chewy, chocolatey — and baked in one pan, no scooping needed.
Perfect for when you’re short on time but still want something that tastes like it took all day 👏

Save this for your next snack craving or late-night baking session — trust me, it’s a good one.
✨ Recipe in bio or comment “RECIPE” and I’ll DM it to you!
https://lifestyleofafoodie.com/small-batch-chocolate-chip-cookie-bars/
        Moment recipe please and I’ll send it to you!! Moment recipe please and I’ll send it to you!!

There’s just something about homemade lemonade that makes it taste 100x better 🍋✨

Maybe it’s because I know exactly what’s going in it… or maybe it’s because it reminds me of slow summer days, sticky fingers, and sunshine in a cup. ☀️ Either way, this is the drink I’ve been reaching for on repeat lately.

Freshly squeezed lemon juice, real lemon peel simmered into the syrup for extra citrusy goodness, and just the right balance of sweet and tangy. Ugh—so good. If you’re the kind of person who always needs something cold and refreshing in your fridge during the warmer months, trust me, you need this in your rotation. Bonus points if you garnish it with mint and lemon slices to feel extra fancy 💅

Not kidding when I say I’ve made this 3 times this week. Want the recipe? Comment “🍋” and I’ll send it your way!

https://lifestyleofafoodie.com/homemade-lemonade/
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        Filed Under: Cookies, Desserts Tagged With: brown butter, brown butter chocolate chips, chocolate chip cookies, chocolate chips with brown butter, cookies

        Reader Interactions

        Comments

        1. Justine

          November 23, 2024 at 12:25 pm

          Making the brown butter is a jhuge difference!!! will not go back to regular chocolate chip cookies. these are delicious 😋 thank you for the recipe. everyone loved them

          Reply
          • Chahinez

            February 16, 2025 at 9:40 am

            Right!!! Brown butter is very underrated and everyone will think you’re a genius for using it! So glad they all liked it!

            Reply
        2. nkd

          October 07, 2024 at 6:20 pm

          5 stars
          These are delicious! I let butter solidify overnight in frig then made the dough and froze the balls. I baked two for testers and thought they were great!
          Today I needed cookies ‘last minute’ and it was so easy and quick to take them from the freezer to the oven and then to the recipients. I just finished browning the butter for my next batch. I want to keep them in the freezer for ’emergencies’. Thank you for sharing.

          Reply
          • Chahinez

            October 19, 2024 at 6:12 pm

            Thank you for the nice comment, I’m glad you liked them 🙂

            Reply
        3. Mari

          May 20, 2024 at 12:25 pm

          I love this recipe and have made it many many times. But I was wondering – would it work to make these as a bar cookie in a large rimmed baking sheet? And if so, what time/temp adjustments would be needed? I have a lot of baking to do without a lot of time, and as much as I love these cookies, I need fast! Thanks!

          Reply
          • Chahinez

            February 19, 2025 at 6:38 pm

            It will definitely work, and you can heat at 350, but it will be tough to say for how long it will need depending on the size of pan you use. Start with 15 minutes, then check on it every 2-3 minutes. Pull it out once the edges look crispy. The center may look a little soft, but it should firm up as it cools.

            Reply
        4. Sasha

          April 29, 2024 at 7:13 am

          5 stars
          Seriously thee BEST!!! These cookies have the perfect balance of sweet + salty, so much chocolate goodness. The brown butter is a game changer and amplifies the overall flavor immensely. This definitely is going to be my go-to recipe for chocolate chip cookies from now on.

          Reply
          • Chahinez

            May 03, 2024 at 5:10 pm

            That’s fantastic to hear! Brown butter adds such a rich, nutty flavor to baked goods, and it sounds like it took your chocolate chip cookies to the next level.

            Reply
        5. Clarissa Johnston

          March 09, 2024 at 8:53 pm

          5 stars
          I’ve used a tried and true chocolate chip cookie recipe for years but this recipe has totally replaced it! So good! The browned butter adds so much to the cookie. I’ll be making these a lot at home.

          Reply
          • Chahinez

            March 12, 2024 at 3:03 pm

            The brown butter is the secret ingredient not many people know about! I’m happy to hear that you liked them 🙂

            Reply
        6. Dominique T

          February 22, 2024 at 12:39 pm

          Does the recipe call for unsalted or salted butter??

          Reply
          • Chahinez

            May 03, 2024 at 5:55 pm

            For brown butter chocolate chip cookies, it’s usually best to use unsalted butter. This allows you to control the amount of salt in the recipe. If you only have salted butter, you can use it, but you may want to reduce the amount of additional salt called for in the recipe to avoid overly salty cookies.

            Reply
        7. Stephanie

          February 01, 2024 at 9:53 pm

          Looking to try your recipe. Cookies look amazing. What does adding 2 egg yolks with 1 whole egg add to recipe?

          Reply
          • Chahinez

            May 03, 2024 at 6:11 pm

            The additional yolks contribute more fat, which can create a softer and more tender cookie. They also add flavor and help with browning. Overall, the combination of egg yolks and a whole egg can enhance the texture and flavor of the cookies, making them more indulgent and satisfying.

            Reply
        8. Kay

          December 23, 2023 at 9:25 pm

          🙁 i dont know what im doing so wrong!!! They keep spreading and they look like sad gloop instead of yummy cookies! Please help!

          Reply
          • Chahinez

            February 14, 2025 at 3:26 pm

            Hi Kay! I’m so sorry to hear that! Make sure that you are weighing your ingredients to make sure that you are getting the same results as me. You can also chill them so they stay thicker when you bake them!

            Reply
        9. Adrienne

          February 03, 2023 at 1:06 pm

          5 stars
          Listen, do I know raw dough is bad for you? Yes.
          Did I eat some anyway? Yes.
          Was it the best? Yep.

          That said, when I baked these as directed (chilled overnight) the bottoms are super dark and hard, the top is normal cookie-like. Maybe it’s my oven?

          Reply
          • Chahinez

            May 26, 2023 at 4:59 pm

            Hi Adrienne 🙂 It could be your oven, when placing your cookie in the oven, place them in the middle rack for best results (it also depends on your oven as well).

            Reply
          • M. SCOTT

            June 11, 2024 at 7:18 pm

            5 stars
            Delicious! the browned butter and extra eggs yolks give such depth of flavour. New go to recipe. In the nutritional facts are the caleries per cookie or for the entire batch? thank you!

            Reply
            • Chahinez

              February 13, 2025 at 7:29 pm

              So glad you love these!! The calories are per cookie!

        10. Dani

          December 31, 2022 at 10:03 am

          5 stars
          I made these cookies for Christmas and am now making them again for NYE. They are DELICIOUS! The flavor from the brown butter is so rich and deep. Highly recommend making these!

          Reply
          • Chahinez

            January 01, 2023 at 5:18 pm

            So glad to hear these turned out amazing!

            Reply
            • Jessica

              October 09, 2023 at 5:55 pm

              5 stars
              I’ve made these a few times now. This recipe was the reason I first ever used brown butter. I’m not really a cookie person, but THESE, oh my gosh! Delicious! my husband is a chocolate chip cookie snob and these are now his favorite cookie!!! He does not share when I make these. Wonderful recipe!

            • Chahinez

              March 13, 2024 at 6:05 am

              Brown butter really is a secret ingredient that blows everyone’s mind. I’m so glad you both enjoyed it!

          • Emma

            March 05, 2024 at 9:05 am

            Whats the mass of butter in grams? (Don’t sell sticks where I live)

            Reply
            • Chahinez

              February 19, 2025 at 6:28 pm

              Recipe card has a metric conversion button to help with that 🙂

        11. Jacqueline

          December 11, 2022 at 2:19 pm

          5 stars
          For Thanksgiving my daughter specifically requested Brown Butter Chocolate Chip cookies..not only for herself but my grandkids generally don’t eat any of the other desserts. My oldest grandson rarely eat cakes, my middle grandson only loves lemon desserts and my daughter just didn’t want my 3 year old granddaughter to sugar rush herself, she would’ve tried everything and then give her opinion. Chocolate chip cookies is not my favorite. But after I tried these..OMG I’m stuck! The first bite will wheels you in! I have made these twice more already just for me! Told my husband he couldn’t have any since I have made him a birthday cake that he can eat! Hahaha. Bottom line follow the directions and if you can let them freeze over night that flavor is amazing!

          Reply
          • Chahinez

            May 19, 2023 at 9:04 am

            I’m glad y’all enjoyed the recipe!😊

            Reply
        12. Nevada

          December 01, 2022 at 5:55 pm

          These were amazing! Mine came out pretty thin and I followed the recipe exactly. Any tips on how to make them thicker?

          Reply
          • Chahinez

            February 19, 2025 at 6:23 pm

            To make them thicker without adjusting the recipe, you can chill the dough in the refrigerator for 30 minutes to an hour before baking and that should help 🙂

            Reply
        13. Heather

          December 01, 2022 at 7:22 am

          Can you cook the dough before separating into balls? I don’t have enough space in my freezer/fridge but want to try this!

          Reply
          • Chahinez

            February 19, 2025 at 6:30 pm

            If you mean like put it in a sheet pan and bake it then yes I believe you can. Give it a shot!

            Reply
        14. Kady

          September 09, 2022 at 10:53 am

          I was wondering if I chilled the dough for 24 if it will effect the result of the cookies?

          Reply
          • Chahinez

            February 19, 2025 at 6:25 pm

            The only thing chilled dough will do is not make the cookies spread as much when they bake so they’ll be a little thicker which is a good thing 🙂

            Reply
        15. Kate

          July 27, 2022 at 4:54 pm

          Warning! If you press 2x the recipe, it will double the flour in cups but NOT in grams. It gives you the same 270g of flour for the double and even triple recipe. I made a double recipe unknowingly using only half of the flour needed and got chocolate butter puddles. I’ve made the single batch before and it’s AMAZING! So, if you use the automatic double option to double this recipe, make sure you use the correct amount of flour if you are measuring it by weight.

          Reply
          • Chahinez

            February 19, 2025 at 6:31 pm

            Hi! Thanks for bringing this to my attention. It has been fixed.

            Reply
        16. Mark

          November 09, 2021 at 5:01 pm

          2 stars
          The recipe calls for cream yet it is not listed in the list of Ingredients.

          Reply
          • Chahinez

            November 09, 2021 at 7:49 pm

            This recipe doesn’t call for cream. It says “cream” the butter and broth sugars until fluffy that’s why you weren’t able to find the cream in the ingredients.
            Hope this helps.
            Chahinez

            Reply
            • Dawn

              September 04, 2022 at 7:07 pm

              5 stars
              These are absolutely the BEST cookies! This is my new go to recipe for chocolate chip cookues! Thank you for sharing!

            • Chahinez

              September 08, 2022 at 6:26 am

              No problem Dawn! Thank you for the kind comment!

          • Harshini Venkatesh

            March 11, 2024 at 11:53 pm

            Hi, can you tell the amount of butter /other ingredients used in grams. As in my country we get huge block of butter & not sticks.

            Reply
            • Chahinez

              February 19, 2025 at 6:19 pm

              You can change the measurements to metric using the button in the recipe card 🙂

        17. Cate

          June 13, 2021 at 1:34 pm

          These are the best chocolate chip cookies I’ve ever tasted. Thanks for the great recipe!

          Reply
          • Chahinez

            June 13, 2021 at 1:35 pm

            So happy to hear this Cate! Thank you so much for the feedback ❤️

            Chahinez

            Reply
        4.94 from 43 votes (33 ratings without comment)

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