I grew up in a ‘because I said so’ household.
“Why can’t I have an Easy Bake Oven?”, I no doubt said in the whiniest voice ever. “Because we have a real oven and because we said so!” was likely the answer from my very reasonable parents.
“Why can’t I wear these filthy overalls and Nirvana inspired grunge flannel to church!?” I’d ask my mom as we were rushing out of the house, almost late for service. “For so many reasons, but mostly because I said so!”. Thank goodness for mothers.
“Why can’t I drive a car like all of my friends who have cars that their parents bought them to drive!?” Gah… what a brat I was. My parents response was likely somewhere along the lines of, “You’re crazy. You’re lucky there’s food in the fridge for you to eat. You’ve only been on the planet for 16 years and we care too much about you, and our cars, and about other people on the road to ever merge the three. Also BECAUSE WE SAID SO! Get out of our faces starting now. ” Thanks parents.
In that vein, I bring you the BEST Chocolate Chip Cookies EVER… because I said so (and also because of browned butter).
I think I’ve posted this recipe on my blog before, but I’ve found a renewed spirit for these cookies after my friends at King Arthur Flour put these Brown Butter Chocolate Chip Cookies to the test. They asked, in step-by-step pictures of butter melting and flour whisking, if these cookies were the very best there are. The answer is up to you, really. Are the cookies that come out of your oven after mixing up this dough the best you’ve ever had?
The answer in my opinion: HECK YES!! Obviously, and because I said so!
One a scale of 1 to croissants, chocolate chip cookies are pretty simple to bake. There’s not a lot of attitude, but there are a handful of things that need to go more right than wrong when making this cookie batter.
– Half of the butter is browned to a golden amber color. The milk solids in the butter will also brown and gather at the bottom of the skillet. Make sure every bit of these browned butter bits make it into the batter. We want all of their flavor!
– Measuring the 2 1/4 cups of flour needed for this recipe is a big deal. We’ve talked about measuring cups vs. kitchen scales and learned the best way to measure flour into measuring cups. It takes a light but deliberate touch.
– A stand mixer or hand mixer is nice for incorporating the butters, sugars, and eggs. A wooden spoon, elbow grease and patience will also yield the same effects.
– I like to mix the dry ingredients, chocolate chunks, and nuts by hand. We can get good bottom-of-the-bowl scrapes and we’re less likely to over-beat the dough. Taking it easy is best.
– Chocolate should be dark and in large chunks, or milky and in round disks. You get to do whatever you want. That feels good.
– Do you really need to chill the dough before baking the cookies? Well…. yes! Also… no. I try my best to chill the dough for at least 30 minutes before placing it in the oven to bake. Chilling the dough allows the dough to relax and allows the flour to absorb and settle in the with moisture added to the dough via butter and eggs. I find that chilling the dough will create a slightly more plump cookie with extra body. Baking the cookie straight away will create a slightly more flat cookie. Nuance.
– Why with the salt all up in the cookies and all up on top of the cookies? Because I said so.
Here’s why these are the very BEST Chocolate Chip Cookies around.
Using butter two ways (browned and softened) helps create a chewy and crisp texture. Chewy on the outside and crisp around the edges.
Adding just a touch more than 2 cups of all-purpose flour helps maintain the not-totally-flat-and-frustrating quality of the cookie.
Brown sugar and an extra kick of molasses lend depth to the sweetness.
Dark chocolate and a touch of sea salt pair bitterness and salty tang to the sweet cookies.
They’re perfect because of brown butter, sea salt… and because I say so.
The Best Brown Butter Chocolate Chip Cookies
makes about 3 dozen cookies
recipe from The Joy the Baker Cookbook
1 cup (16 tablespoons) unsalted butter, softened to room temperature
1 cup light brown sugar, packed
2 teaspoons vanilla extract
1 teaspoon molasses
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup bittersweet chocolate chips
1/2 cup coarsely chopped pecans
coarse sea salt, to sprinkle on top
Line two baking sheets with parchment paper and set aside.
Place half the butter (8 tablespoons) in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. It’ll foam and froth as it cooks, and start to crackle and pop. Once the crackling stops, keep a close eye on the melted butter, continuing to swirl the pan often. The butter will start to smell nutty, and brown bits will form in the bottom. Once the bits are amber brown (about 2 1/2 to 3 minutes or so after the sizzling stops), remove the butter from the burner and immediately pour it into a small bowl, bits and all. This will stop the butter from cooking and burning. Allow it to cool for 20 minutes.
Beat the remaining 1/2 cup butter with the brown sugar for 3 to 5 minutes, until the mixture is very smooth.
Beat in the vanilla extract and molasses.
Pour the cooled brown butter into the bowl, along with the granulated sugar. Beat for 2 minutes, until smooth; the mixture will lighten in color and become fluffy.
Add the egg and egg yolk, and beat for one minute more.
Add the flour, salt, and baking soda, beating on low speed just until everything is incorporated.
Use a spatula to fold in the chocolate chips and pecans and finish incorporating all of the dry flour bits into the dough.
Scoop the dough onto a piece of parchment paper, waxed paper, or plastic wrap. Flatten it slightly into a thick disk, and refrigerate for at least 30 minutes. About 15 minutes before you’re ready to begin baking, place racks in the center and upper third of the oven and preheat your oven to 350°F.
Scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2″ between the cookies; they’ll spread as they bake.
Sprinkle the cookies with sea salt, to taste — as much or as little as you like.
Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.
Serve warm; or cool completely, and store airtight at room temperature for several days. For longer storage, wrap well and freeze.
Olivia
Hi Joy! These cookies were delicious!!! Not too chewy not too crispy but nice and chunky. The only thing I will change when I make then again is to use semisweet chocolate chips.
Sarah
Went to make these tonight and realized I was basically out of brown sugar and didn’t have molasses. Made do with what I had and they are delicious!! I can’t wait to make the recipe again with ALL the ingredients!
Giselle
This is my go-to chocolate chip cookie recipe (made this like 10x) The longer it chills the better the flavor (I’ve rushed the process by not chilling and still amazing!) I’ve followed the recipe exactly and then one time I didn’t have vanilla extract so I used almond and wow!! I definitely now do 1 tsp of vanilla and 1 tsp of almond. Amazing flavor. Thank you Joy! Big fan!
Lee Rosenthal
can these be made as bars?
Renee
My most baked recipe. My favorite cookies. Period.
Kristi
Revisited this…as it is my favorite cookie recipe! Thank you for setting my chocolate chip cookie standards real high! xo
Anna
Hi Joy!
Can I substitute something for the molasses? We are in the midst of COVID and don’t want to make a run to the store just for that.
Thank you!
joythebaker
You can skip the molasses all together. It’s fine! Stay well!
Tracey
This is probably THE BEST recipe for chocolate chip cookies I have ever used!!!
Jazmin
I am trying these tonight but replacing the molasses with honey. fingers crossed they are just as delicious
Ashley
This worked amazing. I cut the sugar by a bit – the brown sugar I cut down to 2/3, the granulateed sugar I replaced with cane sugar and used about 1/4 cup – and I found it just sweet enough. I used chocolate wafers which yielded beautiful striations. One thing I was unclear on was the 1 tsp of salt – is that just like regular table salt or sea salt? I used table and was nervous about it being overly salty so I used about 3/4 and then added maldon flakes on top afterwards.
I refrigerated for about 30 mins, it was still very soft though at that point, I wasn’t sure if that was ok or not but it worked out
The key is to ensure that the brown butter is refrigerated enough where it’s as solid as the softened non-brown butter that you use – try to ensure that the butter is cold enough where it’s still mostly solid – like to the point where it feels just soft enough where you can cream it with sugar, but no softer (ie so it’s JUST soft enough to be able to cream it by hand, like if it were any colder you wouldn’t be able to)
I also added in flour second last right before the chocolate – I tried to incorporate the salt and baking soda in beforehand so I could whisk as much as possible without risking the flour becoming too gluten-y and tough
Christie m Milligan
These were incredible! I subbed in Bob’s Red Mill 1 to 1 gluten-free baking flour and they turned out amazing (non gluten free family approved)! Thanks so much.
Barbara Hamilton
Stupid question but I have looked through this recipe several times and cannot find oven temp for baking these cookies. Sorry.
Valerie
I FINALLY had molasses for this recipe. You can TASTE the difference! I used unsalted butter, that’s all I had! These were the best chocolate chip cookie yet! Great recipe!
Lisa
I just started following you on Instagram, and I followed the link to this recipe today. I thought I would make them today for a treat for my kids when they get home from their first day of school. Just pulled the cookies out of the oven – they turned out beautifully, and they are delicious. I followed the steps in the recipe exactly as you have written them. Can’t wait until the kids walk in the door and smell all the cookie deliciousness, and taste these crisp and gooey cookies. This one is a keeper!
BlackBird
I made these, chilled the dough and cooked up a tray worth. They were amazing and perfect. Then I rolled the rest of the dough into logs and froze it for later, since I only *need* so many cookies at a time. I took the frozen logs out before a party, sliced them and attempted to bake, they totally failed. They stayed absolutely flat and spread into one big sheet of ‘stuff’. Tasted good, but didn’t look good enough for bar cookies even, there was no rising at all. Anyone have any ideas?
Becca
Before I try this in Colorado any advice on alterations for high altitude baking? I moved here two years ago and nothing bakes the same and I just cannot get a handle on it.
Kathy B.
I used this recipe to adapt my oatmeal chocolate chip cookie recipe (oatmeal lovers here) to a browned butter cookie and it was divine. I used the half browned butter along with your sugar ratio and molasses and the creaming method. The method and molasses made a huge improvement!
aunt peta
Oops! I thought my niece wrote this post in her blog, but she was just referring to it! Sorry!
aunt peta
Hi Kels,
I was so caught up in the idea of making highly regarded cc cookies for a get together tomorrow that I forgot about—gluten free.?. Do you happen to know if all purpose gf flour will work as well? Many thanks!
Sarah
Ok. Holy moley. Best chocolate chip cookie recipe ever. On my third round I added toffee bits and dark chocolate chunks, nom nom. Thank you for teaching me how to brown butter!!
Chris
I found this through the Austin American Statesman. I’ve made it twice now in about a week. So good!
joythebaker
That’s fantastic!
Evelyn
I like a slightly smaller cookie, so I used a 11/2 Tbsp scoop, 11 minutes at 325F (convection setting) My test cookie melted a tiny bit around the edges, so I chilled the baking sheets before I dropped the rest of the cookies. Turned out great!
Addie
Made these and they turned out amazing. Next time I think I will add more pecans.
Morgan
I made these today for a little work christmas party and THEY ARE DELICIOUS. Never have I been more proud of a cookie. Thanks for the recipe! (I didn’t have molasses so I used dark brown sugar & a teaspoon of maple syrup).
Anne M
Hey there! I tried out this recipe which got me finishing about 4 cookies in less than 5 minutes! I couldn’t stop eating it! However, my cookies turned out to be very plump- like it has an oreo inside. I chilled the dough for about a day and a half. How do I make them kinda flat? Like how it’s presented on the photo. The taste is superb though. Definitely the best choco chip EVER!
Love lots x
Jenna
Hi I am wondering if I can swap out the flour for some sort of alternative gluten free flour with the same delicious results? I want to make a batch for my boyfriend who is gluten intolerant. suggestions of a good alternative flour to use? thanks :)
April
We just made these today on a whim. Brown Butter is a game changer!
Mandy
Joy, I have been reading your blog for years but am not much of a commenter :) I have been eyeing this cookie recipe for a long long time but always seemed to be out of molasses, so I would find another cookie recipe on the interwebs and would be disappointed in their lackluster taste.. Yesterday I finally made them and they were amazing! My boyfriend texted me early this morning (after eating a breakfast cookie) to tell me that I made the best cookies ever! I have never gotten that kind of comment from anyone, so thank you for sharing the BEST cookies ever with us. I will make sure to always keep molasses on hand :)
Trishia Charboneau
I made these for the first time today and success! These cookies are amazing with the browned butter, it’s all you can taste! Yum! I made them for church so we shall see what they all say about them! Thanks for sharing this awesome recipe!
Cass
Would it be terrible if I just used dark brown sugar instead of light brown sugar and molasses???
joythebaker
Sure, go for it!
stacy
just taking a batch of these out of the oven.. they puffed up more and didn’t spread like the photo. Any suggestions for next time?
joythebaker
You might have measured too much flour. Were they still delicious?
lizytishknits
Followed this link from facebook because it reminded me how AWESOME these are!! I’ve made them many times and I. LOVE. THEM!!! thanks for a great recipe.
Catherine
I have made these so many times now and they are mine and my patners favourite cookies. I have started adding peanut butter to them also so now they are : Burnt Butter Peanut Butter Chocolate Chip Cookies <3 thanks for the recipe
Gabriella
Hi! Just tried this recipe and loved it!
I just have two questions. Am I supposed to wait for the browned butter to harden a little again before putting it in, or is it supposed to go in as a liquid? Also, the first time I made these, the dough was a bit crumbly/dry, is there anything I can do to fix that?
Thank you!
joythebaker
To answer your questions, no the butter does not need to harden again before it is added to the batter. It can go in as a slightly warm liquid. Also if the mixture is dry, that may be a sign that you’re a bit heavy handed in measuring your flour.
Lindsay Martin
Love brown butter cookies!! I substituted Splenda for white sugar because we were out. I also added toasted almond pieces as well as a couple tablespoons of cocoa powder to the flour. The cookies legit taste like Cocoa Pebbles!
joythebaker
Haha! Excellent!
Kate Ferrell
Just made these and I love them! The browned sugar changed everything. Thank you Joy!
Claire
About once a month or so my Sunday routine involves making a batch of these cookies, balling them up, and sticking them in a Ziplock bag in the freezer so that throughout the month, I can indulge in a few cookies fresh from the oven whenever I want. This recipe is perfection. I leave out the molasses since I don’t have any and pecans since they’re good enough as is, but I’m sure the additions just make them all the more divine. I like using a chopped bar of chocolate rather than chips to get a more craggy texture and more interesting distribution.
Rajani
Hi Claire/Joy/Universe,
Could you help me? I want to do exactly what you say here, i.e. make a double, triple, quadruple batch of these guys and hoard them away to be at my beck and call because the world right now definitely needs more cookies. Last time I tried pulling off this feat, I took the dough straight out of fridge (after it had been in there for about 3 days) into the oven. They came out lumpy! The sister batch that got baked exactly as per Joy’s instructions were p-e-r-f-e-c-t. Therefore, somewhere in there, I know I have made a mistake but I am not quite sure what it was. In an earlier reply, Joy mentioned that the cookie dough can not be too cold when they go into the oven to bake because the butter will not melt in time. Sooooo, my question is, cookie dough from the freezer should be cooled to fridge temperature or room temperature before sticking in oven at 350 for 12-15 mins? Please help!
Vanessa
Thank you so much for these cookies! Made the dough last night on a near-midnight baking urge, but (as happens in poorly stocked kitchens) subbed all dark brown sugar instead of light brown + molasses, a mix of 1.5c ends-of-bags of chocolate chips instead of nuts, some cinnamon, and (oops) 1/2c quick oats for a 1/2c of flour, because I ran out! Ignoring the cookie dough I ate last night (also delicious though), baked them up this evening and they’re truly fantastic! Though by no means the fastest, easiest, or fanciest, these cookies were a joy to make, eat, and share. In a stressful time, thank you so much – as silly as it sounds, these cookies reminded me that there’s still goodness and happiness to experience and create in this world :)
Ann
I accidentally used baking powder as well, equal amounts to the baking soda. What do you think will happen to the cookie? Should I just toss the batch and start all over? (the batter is in the fridge right now)
joythebaker
Sorry, but yes you might need to start over
Phoenix
My cookie hardly melted at all!! stood up like the scoop that’s used and I only refrigerated for 20 minutes :(
joythebaker
Sounds like you might have over measured on the flour a little bit
Mahvish
This is my absolute favorite chocolate chip cookie recipe, thank you! Between this and the cookies and cream cookie recipe that uses cream cheese, which one do you reckon would work best as a giant cookie cake? Yup, I’m going there..
summerabrahamgcva
What temperature do you cook the cookies at?
joythebaker
350 degrees
lyndaswitzer
Hey Joy! Thanks for sharing this recipe. I noticed your photo of the finished cookies had sea salt on them. Have you tried using Maldon salt as an alternative? It doesn’t have the sharp saltiness as regular sea salt and it tastes delicious!
joythebaker
Yes, I have and it is delicious!
Jessica Hughes
Great advice on how to make the best chocolate chip cookie! Really helpful. It’s great how you don’t use the classic Nestle chocolate chip cookies – the cookies seem more elegant and homemade this way. A true baker you are!
Amanda
I have been making this recipe for a couple years and I absolutely love them! However, I just moved from California to Colorado and when I made a batch they were a lot drier than normal. I kept an eye on them while baking and they were a perfect golden brown but when I ate one the next day (I stored them in an air tight container) they were crispy and dried out. Any tips on if I should adjust the recipe for altitude?
joythebaker
I’m not sure how to bake for altitude, but maybe use less flour.
Expat
I almost never comment on anything anywhere, but I like your style and you are writing about something I have been doing for awhile; using browned butter. Making the taste of home can be difficult in a foreign place. No brown sugar, no molasses! What to do? A passable cookie can be made without the brown sugar but you should add a little moisture or reduce the flour a bit and … if you are outside the US you can get Havana Club rum with a nice molasses aroma, I use about two tbs. It does NOT make up for the lack of good brown sugar but it adds a nice flavor and aroma.
Carrie
I am absolutely in Love with this recipe. When my friends and family asks what different I tell them to brown your brown thats what Joy the Baker says to do. P.S do you have a Oatmeal brown butter recipe
Elise
Hello! I totally failed… I think there is not enough flour ( 2 1/4 cups really…?!?!?) need ur help..! Please!
My bf think I wanna kill him with that recipe!
Xoxoxo
joythebaker
If you think you should add more, be your own advocate in the kitchen
Hilari
These are truly amazing cookies. They’re the only choc chip cookies I make. Soooo yummy!
Kristen
This was my first experience with the highly acclaimed browned butter technique. I was worried that I’d burn it, but your instructions guided me safely through. Consider me a convert! These are the best!
Spring
I made these tonight. Perfectly delicious!
Jen
Could someone please help me….i really want to try some of the amazing looking cookies and cupcakes from this website, however I am from the UK and am unsure when the recipe says granulated sugar if I should use UK caster sugar or UK granulated sugar – our granulated sugar has bigger granules that yours but the the caster sugar granules are finer than your granulated sugar. I am worried our granulated sugar will be too grainy in recipes and perhaps not cream properly?, but the caster sugar may then be too sweet. Which should I use when baking? Any ideas or experience anyone?
Tess
I didn’t have molasses so I used maple syrup instead AND I took them out of the oven a bit early so they were super soft and a bit doughy. These are SO AMAZING. I made them for my office and everyone said they were the best. Such a great go-to cookie that are easy to make and loved by everyone. Will absolutely make these over and over again.
Heather
I know this post is kind of old, but I keep coming across this recipe and want to try them out, they sound delightful! I just had a quick question: do you know if the dough freezes well? As in I can make a batch of it, then bake a dozen and freeze the rest in (either as a dough blob or as individual cookies) to cook another time.
Thanks, love your blog!
joythebaker
Yes, of course you can, do not be scared
Joann
I am obsessed with this chocolate chip cookie! I substituted walnuts for the pecans because I hate pecans and it was delicious. The brown butter, Maldon sea salt flakes and Ghirardelli semi-sweet chocolate chips made this recipe my go-to. Thank you.
Panda
Hello Joy, I noticed that one of your brown butter chocolate chip cookies recipe is missing it is the one that involved 1 tbs of 1% milk and corn starch? Did you delete it or? I really loved it and hope it will be posted back up
Happy New Years
Chelsea
I just made these, and I love the intense molasses flavor. Really adds a ton of depth. Note, I used a dark molasses
Portland girl
This is my go-to chocolate chip cookie recipe.. My bribe of choice.. It is that fantastic.. Hubs gets mad when I experiment with different recipes because this one is the best!!
katie
Very savory and thanks to the commenter who said to let the butter solidify bf mixing
Brit
Holy moly! I just made these for my new neighbors and they are probably the best cookies I’ve made. Mine were definitely plumper than what’s in the picture (maybe it’s my convection oven?), but they were incredibly delicious nonetheless. The salt really puts the flavor over the edge, and the slightly crispy outside/gooey inside are just…it was all my husband and I could do not to eat them all ourselves. :)
Katinka
These cookies look delicious! I love pecans in cookies.
Justine
These look amazing!! Can’t wait to try them.
Is it possible to switch the butter with flax seed? If yes, how much flax seed would I need?
Love your blog, stay cool as you are!
joythebaker
No, replacing the butter with flax seed would not work. Sorry! You may be able to replace the egg with flax seed but I am not sure of the amounts.
Elizabeth
I have been on the quest for the perfect chocolate chip cookie recipe for awhile now (seeing as they are my favorite dessert), and this is easily my favorite. The cookies are decadent, moist chewy, and extremely flavorful thanks to the browned butter (I think the molasses adds an excellent touch as well). I like to chill the dough overnight and slightly underbake my cookies. I have made these at least four or five times now and they always turn out just right. Everyone will be asking you what you put in these to make them so delicious. (: Thank you for the awesome recipe, Joy!
Claire
I put in pistachios instead of pecans and used DARK CHOCOLATE. Needless to say, I have never tasted anything so magnificent.
Morgan
Hi JoytheBaker! I am a big fan of your blog and podcast, and yesterday I was having a sad-no-good-kind-of-day, and I thought of you and your straight up yet super comforting approach, so I decided to try to cheer myself up by channeling you and making your best chocolate chip cookies! Thanks for being a dear friend to many, spreading your good vibes and light, through your words and recipes. I am sure it touches many of us at different moments, and yesterday it helped me get through a rough patch. Thank you! And PS I have an oven thermometer now, totally thanks to you. :)
Maria
I’ve made these cookies a few times. They are very photogenic and taste very good but they seem to dry out and go “stale” quickly, no matter how carefully I store them. So, for a very tasty, longer lasting but uglier cookie, the Fannie farmer recipe is my go to. For a show off cookie to wow company, this is my go to.
Rosie @ Notes of Bacon
I can’t think of a good enough reason that I am not eating these right now. Oh my GOSH. Yum.
coryseaman
Sorry, the inclusion of butter 2 ways doesn’t contribute to the crispiness + chewiness factor – it’s clever and sounds like it might, but it’s not scientific. A higher fat-to-flour ratio in general means > crispiness potential…the actual crispiness happens because of the heat exposure to the surface area and edges, so if you have your bake temp and time just right, you can get a good combination. This is why Ghirardelli’s recipe is my favorite, with a full cup of butter, higher proportion of brown sugar, and a higher-than-traditional 375-degree oven temp.
Lisa
THANKS for the great chocolate chip cookie recipe! I just made these and they were absolutely the best chocolate chip cookie I have ever made (believe me, I love baking and I’ve tried numerous chocolate chip cookies over the years – all claiming to be “the best” recipe!)! Perfect texture, perfect sweetness, and oh boy the fragrance of browned butter!! You’re genious JOY!
Stacey Herron
Hi! Could you add in toasted coconut (like your old recipe) instead of the chopped nuts, you think? I have a real thing for coconut chocolate chip cookies…..
Amber
These are so good: slightly crunchy on the outside and soft on the inside. We don’t eat eggs so I replaced it with a flax egg (1 tablespoon flax meal and 3 tablespoons warm water). For the yolk I used a 1 tablespoon of flax meal and 1.5 tablespoons of warm water and added 1/4 teaspoon baking powder. I followed the rest of the recipe exactly. I made these 1 tablespoon in size and baked them for 13 minutes. The recipe made 30 cookies.
Tim
OMG! And being oner 55, I never say OMG. These even work at altitude. Fabulous nutty flavor from the brown butter. I may have to try another or six before I can vouch for them being the best though
spelinka
Using browned butter and coarse salt in any cookie recipe is spectacular!
(I made hokaido pumpkin pancakes drizzled with sage browned butter the last day, and it was just like all the love in the world was laid into my belly :)
I have a (little stupid) question regarding scooping and baking the cooking. I’ve made many chocolate chip cookies in the past, but I am somehow never able to figure out, how to place them on the baking tray, so they won’t come out as a flattened cookie with burnt edges. I tried baking the cookie dough rolled in a ball, flattened in a small disk and simply scooped onto it with a spoon. Same results, and very different from what I see in your picture…
How do you get yours looking so amazing? Do you use an ice-cream scoop?
Cheers for the anwser, keep on writing this amazing blog and all the best from Slovenia!
spela
Sandi
Joy, you present your recipes with such delightful and entertaining pizzazz! And the results are always amazing. I believe that comes, in part, because of you and how you infuse extra joy in the process, which I have always found one can taste in the finished creation. You are an amazing woman and I appreciate how you share your gifts with others. Hope you are happily settled into your new home! Thank you for all that you are, Joy!
joythebaker
thank you for such kindness!!
Ecthom
The technique I’ve found to be the best is to pull off the amount you want and roll it into a ball. Then take the ball and pull it into two fairly equal pieces. Turn each piece so the uneven pulled apart side is facing up and then gently press the two pieces together so that the pulled apart sides are now the top. Place on the sheet with this side up and don’t press it down! This helps the cookie not spread too much for the perfect thickness and gives it that nice traditional, crackly top.
Michelle
Just made these for the first time and DANG they’re good. Might just be my new favorite chocolate chip cookies. Thank you!
Rossi @ A Baking Girl
I just made these for my house and they LOVED THEM! The whole pan was gone in under 10 minutes, all to rave reviews. Thanks for the dynamite recipe!!!
Shayna
I don’t see the part where you add the browned butter/granulated sugar mixture to the brown sugar/butter mixture…….
Abby Wei
I just made these and they were hands down the best cookies I have ever made. Thanks for the amazing recipe!!!
Sophie
These cookies are really phenomenal. Really great depth of flavor that goes beyond any Tollhouse cookie dough I’ve ever had. Instead of 1 tsp of baking soda, I added 1.5 tsp baking powder and 1.25 tsp baking soda because I’ve seen that in other cookie recipes (http://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies). Also, it would be great to have the recipe in grams, if you know it!
Marci
I totally agree with you…these ARE the best chocolate chip cookies ever! I really appreciate your detailed instructions on how long to beat the dough at each step. I did let the browned butter cool longer as mine was still pretty warm after 20 mins. Making them again today as part of my husband’s Christmas present…he is hovering in anticipation!
Shannon
I just made these today and they are AMAZING! Bravo! I’ve eaten a *few* warm and can’t wait to try them at room temp. These are worthy of hiding from the kids. I followed the recipe exactly (with the exception of subbing an additional teaspoon of vanilla for the molasses) and the cookies are the perfect thickness. However, I did have to cook them for an additional two minutes with both cookie sheets in the oven. Not a big deal.
Elaine Richmond
love this recipe! the best chocolate chip cookie recipe ever!!!!
Kris
Made these a few times now for potlucks and they get tons of compliments. I had only dark brown sugar when I first made them, so I just used that and skipped the molasses since I didn’t have any. Soooo good, you always hear something like “Mmm…the saltiness…”. I also forgot the eggs one time and had to add them right at the end, and they still turned out great! I also one time kept the dough in the fridge over a few days and just baked off a few cookies whenever we wanted them – I found they did have better flavour after a day in the fridge, but after 2 days they just got a bit too dry for my liking. Anyway thanks for a great recipe!!
DListiyani
I tried this recipe last night, and it was THE BEST! I love the combination of sweet and salty, and coarse sea salt does the job. I accidentally put double the molasses and vanilla extract when making 1/2 recipe but it still came out good. I was skeptical at first about the brown butter but the result was worth the risk. Thank so much for the recipe!!
Maureen, Milwaukee
Just made these for Christmas cookie boxes for grandkids/ neighbors. Beautiful cookies, easy to make. I added some milk chocolate chips when I ran out of 70% Ghirardelli bars 1/2 way through and the contrast was even better. Thanks for a great addition to my recipes-to-be-made-again. Happy Holidays, and on to the walnut/ powdered sugar beauties you recently posted!
Coryann
Just made these!!! I only had whole wheat pastry flower and added less sugar then what was called for and they are to die for! Seriously my go to chocolate chip cookie recipe!
Casey
Made them today…. Really are the best ????
Carolyn
I just tried this brown butter cookie recipe yesterday, it was awsome! But the only problem was that my cookie color was not as dark as yours in the picture. I left the molasses out, is that the reason why my cookie color became lighter? In your picture that the light brown sugar looks quit dark, mine is much lighter, should i use the dark one for the darker color? Will it taste different?
joythebaker
Hello Carolyn, yes the molasses gives the cookie a darker color. Molasses is found in brown sugar, so the darker the brown sugar and the more molasses in the cookie, the darker the cookie will be!
Anne E. Clark
I made these today. They are, in fact, the best cookies I’ve **ever** made. Really spectacular taste!!! Thank you!
Amanda
Am I the only one who has issues with this recipe turning out? The flavor is amazing, but even with reducing the baking time, my cookies still came out very crispy. They look deceivingly chewy and moist, but they remind me of famous Amos cookies, kinda shortbread-y.
Michael Hankins
I have made these 4 times, and yes, they are the best. One of my friends doesn’t really care for sweets(I know she is CRAY–CRAY) other than banana pudding and banana bread. She said, ” Michael, those were the best cookies I have ever had!” Others have said the salt made them “different than ordinary cookies” Everyone that tasted them loved them! Thank you!!! Have you ever or could you come up with a brown butter almond butter cookie? I recently tried and it was good but didn’t get the ovation your brown butter chocolate chip got.
pam
ok, first, I have to say…how do you stay svelt trying, making and eating all of these recipes? Second, I love your irreverent tone and sense of adventure. Third (and finally) I would love to get your ideas on making a light, but chewy choc. chip cookie. I like crisp, but I like chewy with it. make sense?
Thanks!
joythebaker
totally makes sense. i’m working on that cookie it’s just taking me a while to get it right!
Sahar
Just made these. Best. Cookies. Ever! Can’t wait to get my hands on your new cookbook!
Michael Hankins
I just found the answer about brown bits in your commentary. Yes, I read the whole thing, sorry. I got over zealous. Lol Thanks.
Michael Hankins
When you add the browned butter di you add everything, (including the brown bits) or do you just add the liquid part? Thanks making this evening.
Jinal
Joy, I made chocolate chip cookie over the weekend using this recipe and with minor alteration to make the process quick and easy. Instead of brown butter I used clarified butter as that is one handy ingredient in any Indian household, it also cut down the time. Leave pecan out as I wanted to make nut free recipe to share with kids. leave salt. will sure try that sometime. These babies came out divine. Perfect shaped, not too flat or fluffy, not too sweet & just about right, chewy and still crunchy, just perfect. I will post it on my blog with due credit to yours. Thanks you, it made lot of kids happy and me smile.
Michael Hankins
How many cookies does this produce? Using your 2 tablespoon balls. Just curious making them in a few days and trying to decide if I should double recipe. Thanks.
Arlene Geerlinks
I just made your cookies today and I must say, as a chocloate chip cookie consumer, these cookies are the best hands down. I’m going to be entering them at my local fall fair, here’s hoping they win first place ribbon. If not, my picky 5 year old son came home from school, ate 4 cookies and proclaimed them the best cookie ever! A big two thumbs up from him! Thanks for sharing your recipe, it is bang on!
Maya
I can attest to the claim these are indeed the best Brown Butter Chocolate Chip Cookies :) I have made my fair share in an attempt to seek the holy grail of brown butter cookies, and this is it! (I am throwing out (err recycling) all my other disappointing recipes!) I added the smallest hint of cinnamon and some instant coffee granules for extra oomph, and boy these are soooo worth it! Thanks for this fantastic recipe Joy <3
Matea
I used to make chocolate chip cookies with semisweet chocolate chips; then one day I tried it with bittersweet chocolate and I’m not only back to the semisweet days! So good!
Audrey
I’ve been wanting to try a recipe for chocolate chip cookies that used browned butter for awhile, and I finally got around to it last night with these. The difference it made was incredible! It was my first time browning butter, and just the smell of that was amazing. The cookies turned out perfectly – rich, crispy on the outside/chewy on the inside, and so full of flavor. And while nothing can really compare to fresh baked, they were still pretty darn great this morning for breakfast. Thanks for the fantastic recipe!
joythebaker
this makes me so happy! i’m glad you enjoyed the cookies! brown butter makes all the difference!
May
My cookies didn’t turn out like your pictures, as I hoped they would. They were too thick, paler, and when I took a bite, it crumbled and was too soft. I was hoping for chewy!
Not sure where I went wrong. Followed the directions exactly, but chilled for 5 hours….
Please help because these seem like my PERFECTTT cookie :)
joythebaker
When the cookies are too cold, the butter becomes super cold, and they don’t spread out as much while baking because it takes longer for the butter to soften and melt. Perhaps next time, allow them to sit for about 20 minutes before baking!
jennayly
these came out perfectly after the 3rd batch, just about 11 minutes when they still look underbaked, just a minute longer and they get way too crispy after they cool, definitely the best chocolate chip cookie recipe ive ever tried, thanks for getting me onto browned butter that stuff is amazeballs!!
tracey
i made these for a meeting – absolutely amazing. the brown butter and the molasses make for such a rick cookie. i substituted sahale’s valdosta pecans (with black pepper and cranberries) and sprinkled jacobsen’s vanilla bean sea salt on the top. i will definitely make these again – delish!
Aliza N
I just made these last night and they are getting AMAZING reviews!!
Kairee Anne
These are amazing cookies! I just made them for my sister for her birthday. I cooked mine at exactly 12 minutes and they turned out crunchy on the outside and chewy inside. This will definitely be my go-to chocolate chip cookie recipe. NOTE: I did not use pecans, just 1 cup of dark chocolate and it was plenty without needing to substitute anything for the pecans.
joythebaker
I’m so glad to hear that! More chocolate is always okay in my book.
Donnie Maunakea
I have made these twice in the past several weeks. They take a lot longer to make than regular cookies BUT are really worth the extra steps. People around here are saying they are THE BEST chocolate chip cookies they have ever tasted! It must be that brown butter…
Lexie
just finished making this dough and omg, it’s so damn good! I’m doing it in stages (baking tomorrow, hope that’s okay), but this definitely bodes well for some amazing cookies. can’t wait to see how they turn out!
tracy
Oh my. These are heaven. Let me say that I am not much of a baker…more of a cook ;) But when I saw the brown butter/sea salt combination I knew my daughter would flip. These were absolutely divine. And I love that these are a serious, decadent, not messin-around kind of cookie. If you’re gonna have a cookie, this is the one to have. Thank you!
lizytishknits
I made these last weekend for Mother’s Day and they were so incredibly good. This will be my go-to recipe for chocolate chip cookies now. SO. YUMMY.
Rachel
The browned butter makes these freaking AMAZING
Eric Pritchard
These look delicious! Definitely trying them out!
Natalie
Joy, thank you! I came across this recipe the other day, read the ingredients and had to make them immediately. They were absolutely amazing! THE BEST! However, I made slight variations. I have a gluten allergy, so I changed the flour. I did not use ‘traditional’ gluten free flour. Instead, I experimented with Einkorn Flour from Italy, which is apparently ‘OK’ for some people with gluten sensitivity. So far for me, it is wonderful. Bonus, it reminds me of when I was little. My father used to make the most delicious honey wheat bread. Einkorn flour smells exactly like his bread. I have found that when using this flour, you have to add extra, or the dough spreads to much. I added about 3 TBS extra. Probably would have been better with 1/4 cup extra. Trying again this weekend. The cookies needed to be refrigerated overnight, though I did test immediately after, and 30 minutes as well. Again, they spread way to much without resting. OH! I also swapped regular vanilla for bourbon vanilla. I’m addicted to that stuff. Yum!
ALS E
I made these yesterday… Didn’t have any molasses though. So looking forward to making then again. They are lovely!! Best yet!
Emily
I finally got a “wow” from hubs with this one- amd yes I’m having a few for breakfast- thanks for great recipe!
Jessica
Joy, you are so not kidding that these are THE BEST chocolate chip cookies. I just moved from Idaho to California this week, and I took a break from unpacking yesterday afternoon to bake these. They were the first thing I baked in my new apartment! And even though they helped me discover that my oven is out of calibration (like, actually heating to 400 degrees when I set it to 350), they still turned out great! Thanks especially for the tip on cooling the cookie dough… I think that helped a lot.
Elena
I made these secretly while my mom was out, and now have a stash of cookies hidden in my bedroom to eat while I’m preparing for exams! It can be our secret, right? They totally are the best cookies I’ve ever made!
Melissa
I just made these cookies on Monday for my last class of the semester. They were a hit!
reesa
I made an exemption to my generally dairy-free life for these and I didn’t regret it even a little. Joy!
Tracy
I also grew up in a “because I said so” household, it makes us better adults, right! I can’t wait to try the best cookies!
Bmama
Oh Joy the Baker, make it stop. It’s too good. The scariest part is knowing I have the power to make these anytime. Anytime! I feel elastic waistband pants coming on.
David | From Ballparks to BBQ
These look so good!
gorgeousminute
I’ve currently banned myself from baking- ah, finals!- but these are EXACTLY what I will be making in exactly 15 days time. Yes! x
Sarah
Ever since I discovered this recipe it’s been my go-to. You make a mean cookie, Joy! This has also been the best cookie DOUGH I’ve ever tasted. Dangerous. I also threw in sprinkles once for birthday chocolate chip cookies. All of it. SO GOOD.
Chelsea
Joy. JOY. I just made these cookies right here. MY LIFE WILL NEVER BE THE SAME. What have you done? These are………wow.
laurelry
I made these! Thanks so much for the recipe! They turned out great!
Steph
Oh yes please! These look incredible!
Carlinne @Cook with 2 Chicks
I can. not. wait. to bake these. YUM!
Marie
I can’t think of anyone I would trust more with the “best cookies ever” claim! Can’t wait to give these a try!
Katrina @ Warm Vanilla Sugar
I have your cookbook and giiiiiiiirl, these ARE the best! Plus, it’s not like you to just say that about anything. Totally with you on this one :)
Michelle @ A Healthy Mrs
Oh man, these sound so good — anything with brown butter is bound to be delicious! Bookmarking for weekend baking! :)
Emily
Yuuuuum! Somehow I’ve never made these cookies from your book – my go to is your molasses ginger chocolate chip recipe. I will be making these soon though!!
Pat
Yummy! I am a convert to browned butter. I have made this recipe several times and these chocolate chip cookies are absolutely delicious!
willow
I laughed so loud about “a scale of 1 to croissants” that my whole office now knows I was reading about cookies at work. I tried to make croissants only once and I got exactly as far as reading the recipe before I gave up. It takes TWO DAYS before the dough is even ready to shape??? Clearly croissants are above my pay grade.
I have, however, made many a successful batch of cookies.
I am going to share with you my secret for amazing chocolate chip cookies that stand out from the crowd (a crowd of chocolate chip cookies? yes please!). But you have to promise not to spread this around, ok? This is a family secret!
Promise? Ok then. The secret is:
Almond extract. In ADDITION to the vanilla extract. Trust me on this, it’s amazing.
And now I am wondering if it would work with this recipe too, or if it might just be… too much going on. Thoughts?
I usually use 1 tsp vanilla extract and 1/2 tsp almond… so I’m thinking 1 tsp almond in this recipe because you use 2 tsp vanilla.
I will try to try it soon, but if you get around to it before me, please do share the results!
Thanks for all the lovely you add to my life!
Rok Jurca (ROKCO)
Looks great and crumbly! Jummmy
Bianca @ Confessions of a Chocoholic
I believe you! The salt is key (and yes, the brown butter).
Erin @ The Spiffy Cookie
Oh yum nuts and browned butter! I have not done browned butter in a long time. I need to fix that.
Ralph
Hi Joy! What kind of dark chocolate or chocolate chips do you recommend?
Maggie @ A Bitchin' Kitchen
I can’t wait until I can tell my (non-existent) spawn “because I said so” someday. What a maddening part of being a child! Even though I hated when my mom said that, I’ll take your word for it here :) These look delicious!
sewformylove
sweet with a touch of salt, my favourite! thank you for sharing, i can’t wait to test these out :)
Leanne T
I made your Brown Butter Banana Bread last week and it was amazing, so I am super excited to try this cookie recipe. Chocolate Chip cookies are a hands down favorite in our house and I know that the Brown Butter is just going to put them over the top! Not just because you say so, but because I totally believe you and your recipies! Your the best!
Arthur in the Garden!
Yummy!
sundiegoeats
Oh and we really needed a cookie cross-section shot here!!!
sundiegoeats
Urgh ok your bullet point list at the end sold me. I especially like the use of browned and regular butter to have it puffy but crispy on the edges.
When I’m browning butter I always have trouble telling how brown it is because my pans are all black but I suppose I could just put it on a spoon so I can tell how brown its getting? I always tend to “under-brown my butter for fear that I can’t see that I’m burning it!
indigobegonias423
It smells nutty and delicious when it’s nice and brown.
Rachelle
Your browned butter chocolate chip cookies nailed my sister-in-law a job at a bakery. She has two master’s degrees and is a certified personal trainer and had zero baking experience. I told her to bring cookies to the interview and it was a done deal. YUM.
Maebells
These look fantastic! Now all I can think about are warm gooey cookies! I am going to try a gluten free version!
Lindsey @ American Heritage Cooking
These look soooo amazing! I love your mom’s answer to why you can’t have an Easy Bake Oven! Because you have a real oven…sometimes parents just make too much sense!
I can’t wait to try these out! Nothing jazzes up chocolate chip cookies quite like brown butter!
Karly
omg the salt… these are definitely happening this week!
Sarah
Joy- I bake a lot of chocolate chip cookies and found that your recipe is THE BEST! I also live in high altitude and don’t even have to adjust the recipe, they come out perfect every.single.time. Thank you for making my chocolate chip cookie dreams come true.
Anna
“Because I said so” used to drive me crazy when I was little, but now I look after two little kids and “because I said so” is my savior.
I’ve only ever once made brown butter, and that was to top ravioli. I think I’ll need to experiment with using it in baking…
Andj
I big time agree-cookies made with brown butter are the best. I have neglected to sprinkle them with course sea salt and this must be rectified asap.
Teri
I just made these last night for my daughter to take to client with her company coffee mug. They are a hit every time! Thanks Joy for all your fabulous receipes.
Emily Estes Rogers
It’s teacher appreciation week at my kids’ school and this looks like the perfect cookie to show their teachers some appreciation!
Marzia @ Little Spice Jar
I recently tried 3 different batters for chocolate chip cookies myself! And I have to say this sounds like a pretty delicious cookie. Because I said so!
Meghan
These really are the best chocolate chip cookies! I’ve made them numerous times for different people and everyone always says these are the best chocolate chip cookies they have ever had. They certainly live up to their name! Thanks for the recipe! Definitely a keeper.
Cecile
I’ve been to the King Arthur Flour store in Vermont – it’s wonderful… full of great things! And I usually use King Arthur Flour when I bake – there’s nothing supporting a quality company from New England! My mother used to make a browned butter cake – it was so yummy! I bet these Browned Butter Chocolate Cookies are delicious as well !
Dixya @ Food, Pleasure, and Health
i made brown butter chocolate chip from your previous post and it was probably the best but now im tempted to try this again already..
Leigh Ann
Yes, because you said so I will have to make these cookies…I’m definitely ok with that reasoning! Yum!
Taylor
I’ve been putting browned butter in my cookies for a while now, and you’re right: it’s the best. I also it in oatmeal chocolate chips cookies. mmmm!
xoxo
Taylor
Jana H.
I have tried this recipe a couple of times from your cookbook and both times I totally failed. I’m not sure what I’m doing wrong with it. Maybe I don’t let the browned butter cool long enough? I really don’t know. Makes me sad that I can’t get the hang of it because I totally believe you when you say these are the best. They look amazing and I LOVE browned butter. Perhaps I will try again this weekend and let the browned butter hang out and cool a little longer.
Christina
Not sure if this is way too late, but I make sure the brown butter is back to solid instead of liquid. I think it creams together with the sugar better this way and makes a sturdier cookie.
Shyan
I failed too :'( The final dough was initially fine. But 2 minutes later, liquid butter started to ooze out of the dough. When I put them in the oven, the cookies were literally frying in butter. Maybe I didn’t chill it? But is liquid butter supposed to ooze put from the dough?
joythebaker
No definitely nothing is supposed to ooze. It’s very important that the batter be chilled before baking.
ann
think you did ALL the butter as brown? not half?
Becca
This might happen if you use butter that have canola oil or vegetable oils in it. Make sure to use real butter
Penny Olson
Could it be from the softened butter, not the browned butter? I have read where using all melted butter works well in a recipe like this. Never tried it, just speculating a possible reason.
Devra
I will have to try this! I just browned butter for the first time the other day for a chocolate nut pie (like Derby Pie), and the smell alone was enough to make me want to do it for everything involving butter! Lol. My husband loves chocolate chip cookies, so I will have to try this out. Thanks!
Adrienne K
Hmmm the great chocolate chip cookie debate…. I like my cookies crunchy with a bit of chew in the center. Never was a fan of “cakey” cookies. I’ve been using the Silver Palate choc chip cookie recipe for years, to rave reviews. But since you’re always (usually?) right, I will give these a go!
Kat
Yes. Definitely…Pinky Swear to never bake another chocolate chip cookie recipe ever again…Yes.
Belinda Lo (Moonblush Baker)
Gosh if i could count the number of times i curse my parents name for saying that to me I would be able to afford my own oven!
Look you know we all love you, so if you say so; nothing else matters:)
Amanda Wallace
I’d just like to say that I love your blog! all the recipes seem so delicious and interesting, also I really appreciate crisp, clear images of food on blogs and you always have those, writing style is cool too. Basically everything, everything about it is good xoxo
Linda
I don’t miss an opportunity to try your cookie recipes and they are the best because I say so!
foodlikecake
These look so good!
Liz
Yum! I am going to have to try these ASAP. I have been a fan of the sea salt sprinkle for a couple of years, but browned butter… What a great idea!
wearenotmartha
I believe you! But I still want to try them for myself :)
Sues
Jennie
I’ve only just polished off a batch of cookies, I think I must have eaten about 6 to myself just today. Whoops! This recipe makes me want to get straight back in the kitchen to bake more cookies though – you had me at browned butter!
foodnerd4life
Simply – hubba hubba. These sound so super good that I’m drooling here at my laptop. Indecent.
FoodNerd x
http://www.foodnerd4life.com
sophieharriet
Browned butter is still very foreign to us here in Ireland – but thanks to you, I’ve been converted. I love the distinct nuttiness it adds – a fantastic depth of flavor! Definite comfort food whilst cramming for finals!
Sarah | The Sugar Hit
I come from a because I said so household too! And sometimes that was a little hard to take (see above re: Nirvana inspired outfits), but I would have no problem taking a ‘because I said so’ over these cookies. Because you said so? OK, YES MA’AM.