Chewy, gooey, and crunchy Brown Butter Chocolate Chip Cookies are loaded with flavor and will surely become your new favorite cookie recipe! No mixer required. Download my FREE Cookie Customization Guide here.
Yield:
25 large cookies
Prep Time:15minutes
Cook:35minutes
Tessa's Recipe Rundown...
Taste: Ridiculously flavorful. I love when desserts have a beautiful depth of flavor instead of just being sweet. Texture: Incredibly chewy and gooey in the middle, crunchy at the edges. Absolute perfection. Ease: Browning the butter is an extra step but I find the process fun and adds so much flavor. Other than that this recipe is simple! Appearance: Gorgeous, just like cookies from that new local bakery. Pros: Amazing cookie recipe. Cons: None! Would I make this again? Absolutely yes.
Somehow, I never tire of cookies. No matter how many hundreds, maybe even thousands, of batches I’ve made in my life I still crave them regularly. That’s why I’m always experimenting and tweaking cookie recipes in the kitchen, especially chocolate chip cookies. Sometimes all I want is an ultra rich, gooey, and chewy chocolate chunk recipe.
These Brown Butter Chocolate Chunk Cookies are absolute perfection because they are loaded with that rich and nutty brown butter, salty-sweet, butterscotch, and pure chocolate flavors. Chocolate chunk cookies can easily become too ooey and gooey (too much of a good thing exists!) so I made sure these were the perfect balance of gooey, chewy, and crunchy.
I’ve included tons of tips below so your cookies turn out perfectly! Best of all? These cookies require no electric mixer required.
How to Make Perfect Brown Butter Chocolate Chip Cookies
Browning the butter
Follow the directions closely for browning the butter. It’s super simple, just be sure not to walk away from it. It quickly goes from browned to burnt.
Do you have to use bread flour?
The bread flour in this recipe helps make the cookies ultra chewy and thick. It’s my go-to trick for incredible cookies so I always have some on hand. If you don’t have any feel free to use only all-purpose flour, though your cookies might loose some chewiness.
Sugar
A high ratio of dark brown sugar makes these cookies moist, chewy, and rich in flavor. I love it. Again if you don’t have any on hand, you can use light brown sugar but your cookies will lose a little bit of awesomeness.
Chocolate
This recipe calls for both regular semisweet chocolate chips as well as chocolate baking wafers. I used the Guittard brand of semisweet chocolate wafers from Target. You can also find these specifically at Whole Foods, Williams Sonoma, or Sur la Table. You could also use the Valrhona brand of wafers (they call theirs “chocolate feves”). They don’t hold their shape like chocolate chips do. Instead they turn into little chocolate puddles that are a delight to bite into. If you can’t find them feel free to use 2 cups of semisweet chocolate chips instead.
Sea Salt
This is optional, but you can add a sprinkling of flaky finishing sea salt to the cookies right after pulling them out of the oven.
The best baking tips…
I always use a kitchen scale to weigh my ingredients, especially flour, and an oven thermometer to ensure baking accuracy. Incorrectly measured flour can lead to cookies that are tough, crumbly, dry, too thick, or just blah. Most ovens run a little hot or cold, so checking the temperature with an oven thermometer ensures the best cookies possible.
Chilling the Dough
It might be a little annoying to see that I call for chilling the dough for a minimum of 24 hours in this recipe. But believe me, it makes a big difference here. Both the taste and texture improve during this time. Think of it as a marinating time where everything just gets better and better!!
Size
I’ve found these are best made as big cookies, using OXO’s 3 tablespoon large cookie scoop. This provides the perfect texture: crisp at the edges, slightly gooey in the center, and chewy throughout. If you want to make smaller cookies, portion the dough into 1 1/2 tablespoon balls and reduce the baking time to about 10 minutes.
Make Ahead
You can make the dough ahead of time and refrigerate it for up to 3 days. I like to scoop balls of dough onto a small baking sheet and freeze them until solid. Then I transfer the frozen balls to a ziptop bag and store in the freezer. Let the balls come to room temperature before baking. This way I can bake off small batches of fresh cookies whenever I feel like it! Check out my full post on how to freeze cookie dough and bake from frozen here.
Chewy, gooey, and crunchy Brown Butter Chocolate Chip Cookies are loaded with flavor and will surely become your new favorite cookie recipe! No mixer required. Download my FREE Cookie Customization Guide here.
Ingredients
2sticks (227 grams) unsalted butter
1/2(100 grams) cup granulated sugar
1 1/4cups(250 grams) lightly packed dark brown sugar
1 1/2cups(190 grams) all-purpose flour
1cup(127 grams) bread flour
1/4teaspoonbaking powder
1teaspoonbaking soda
1teaspoonfine sea salt
2large eggs plus 1 egg yolk, at room temperature
2teaspoonsvanilla
1 1/2cups(255 grams) semisweet chocolate chips
1cup(140 grams) semisweet chocolate baking wafers (from Guittard or Valrhona)
Directions
In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Add in the sugars, stir, then set aside to cool completely.
In a medium bowl combine the flours, baking soda, baking powder, and salt.
To the browned butter mixture, add the eggs, egg yolk, and vanilla and stir with a rubber spatula until combined. Slowly stir in the flour mixture until just combined. Stir in the chocolate chips and wafers.
Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature just until it is soft enough to scoop.
Meanwhile, preheat the oven to 350ºF. Line baking sheets with parchment paper.
Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets, leaving about 3 inches between each piece of dough to spread.
Bake for 11 to 13 minutes, or until golden brown. Remove from and let cool for 2 minutes before removing to wire racks to cool completely.
Recipe Video
Course:
Dessert
Cuisine:
American
September Baking Challenge
This recipe was the September 2020 selection for our monthly baking challenge. Every month you can join a challenge by baking the recipe and snapping a photo for a chance to win prizes! Full challenge details here. Check out everyone’s cookies:
This post was originally published in 2015 and recently updated with recipe improvements and new photos. Photos by Ashley McLaughlin.
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
Tessa, these look so amazing! They’re beautiful and delicious looking — (gorgeous photographs)! Not to mention, I love that you made them with browned butter. It’s my favorite thing to incorporate into baked goods. Yum!
Just made these beauties.. all the way from NZ. Have to say… THE BEST choc chip cookie ever! Thank you for sharing this recipe, it’s certainly going to be filed under favourites in my cookbook 🙂
Is there a reason why you used 1/4 tsp baking soda and 1 tsp baking powder in this recipe VS. 1 tsp baking soda and baking powder in the ultimate chocolate chip cookie recipe? What are the differences in the result?
Sorry, I’m confused. The above question states 1/4 tsp baking soda and 1 tsp baking powder (which you agreed with), but your recipe states the opposite. Can you confirm which one is correct? Thank you!
Hi! Can you please tell me the correct weight of 1 teaspoon of baking soda and baking powder?
I weighted and the ones Im using are 5g, but on some websites it says 5g for baking powder and 7-8g for baking soda, so im confused. What would be the correct weight of your baking soda?
Hi Laura! I actually don’t include the weight of teaspoon measurements because I find many home-use scales are too inaccurate to weigh such small amounts. It’s easier just to use a teaspoon!
I have tried this recipe out today, super easy to make and they taste great!
However my chocolate chunks melted so the biscuits don’t quite look like yours, your look a bit more crunchy too. Any ideas or tips to help in the future?
What kind of chocolate did you use? Also, do you have an oven thermometer to make sure your cookies are baking at the right temp? What kind of baking sheet did you use?
I’ve made these 3 times now, going on 4 tonight. I have a Mercedes dealership to bake cookies for.. Any who, let me just say that I myself don’t like chocolate chip cookies, but I did have one and it was good. Everyone I’ve made these for LOVES them! My fiancé and his friend ate 3 whole batches (of 8 cookies) right as they came out of the oven! haha
I just made these cookies this evening. They looked great (just like the pictures above) and tasted fantastic! My whole family loved them! Thanks so much for sharing this recipe. I will definitely be making them again and again.
I follow this recipe and the taste is awesome! But I never get that crackled top texture, but just a smooth top texture.
What should i try to do to fix that?
Mine cookies have some kind of shiny/greasy look, I tried to reduce the butter (i reduced the flour too so the butter/flour ratio isnt too high, but its higher than the recipe). But didnt worked out.
Tried to reduce some butter and use the 375g of flour, but it was too much flour then.
So whats the problem??
Only thing is that im using only all purpose flour, maybe with bread flour and more gluten it fix that problem?
I tested alot of recipes and cant find out =(
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I made this yesterday, but I creamed the butter instead of melting, and baked right away some cookies, they came out perfectly, puffed up, crisp around the edges and with a perfect texture i never achieved before!
Texture was so good, it wasnt greasy, it was literally perfect.
I freezed the dough and tried it today to see if it would be the same, but it wasnt :/, the cookie came thiner and it was more dense, i tried with very cold dough and room temperature dough, on different oven temperatures and it didnt come out like yesterday. What happened?? The leavening power from baking soda stoped working because of the resting period?
Please help me out :), I was sooo happy that it was perfect but now i couldnt replicate it with the same dough! Now i dont know what happened and what to do :((
Thanks in advance. (posted here and on ultimate cookie because im sooo desperate for help!)
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I agree baking by weight is essential for successful and consistent results. In baking classes I was taught to use metric weight as it is most accurate. But US units work well enough.
The recipe states weight for flour and butter, but volume measurements for the sugars. Can I assume the standard of
1 cup brown or granulated sugar = 7 ounces = 200 grams?
So then
Flours = 13.2 ounces
Sugars = 14 ounces
The difference in protein is very minimal between King Arthur AP flour (11.7%) and King Arthur Bread flour (12.7). I know I’ve made some exceptional chewy chocolate chunk cookies using King Arthur Bread flour and Softasilk cake flour (6.9%).
I stock a number of flours in my pantry including Central Milling High Mountain Hi-Gluten flour (13.5%), Central Milling Artisan Craft flour (11.5%), Central Milling Beehive AP flour (10%. – 10.5%) and Central Milling Pastry flour (10%) — and no, I have no affiliation with Central Milling. They just happen to be local and the brand of choice for the top bakeries in my area. I’m very curious now as to which combinations of protein makes the best chewy cookie–or, given the small difference in protein in the national brands of bread and AP flours whether chewiness is even a result of protein.
I made these this week using the following:
Central Milling High Mountain Hi Gluten flour (13.5% protein) and their AP Beehive flour (10% – 10.5% protein)
C & H cane brown sugar and cane baker’s sugar
Plugra european style butter
Callebaut 53% semi-sweet chocolate (block chocolate that i chopped to 1/2″ pieces)
Used #40 scoop (equivalent to OXO scoop)
Chilled dough overnight.
I took them to a potluck where they received average reviews. Texture and appearance was very good: thick, craggy tops; crisp bottom, nice chewy interior. The crispy exterior held nicely.
But there was something missing flavor-wise. They were a bit bland.
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I tried these tonight and although the texture and appearance was amazing, the taste wasn’t as good as I know it can be. Browning butter makes all the difference to me in a cookie and my other cookie recipe I follow for brown butter cookies has me refridgerate the dough for at least two hours. I noticed a big difference in the taste. I saw that in two of your other cookie recipes you refridgerated the dough….just curious why you chose not to with this one? I did save some of the dough and am refridgerating it over night and will see if it makes a difference. What would you say is the one thing that makes these thicker then other cookies, I’m wondering if it is the extra flour, bread flour, or baking powder? Thanks!
The texture and appearance were great, but the taste wasn’t. I don’t know what it was, maybe the baking powder, but I couldn’t even eat a whole cookie.
I’ve never come across a recipe using bread flour for chocolate chip cookies. This is a great twist on the traditional cookie! I’m going to try this to see the difference in taste!
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Made these yesterday and they turned out amazing! Ran out of time, so refrigerated the rest of the cookie dough and baked another batch today, and they were even better than yesterday! This recipe is a new favorite, thank you!
Your cookies really look delicious. I hope it tastes good because after reading your recipe I think that this weekend I should try at my home, so I’ll get the idea about the cookies. This is the first time I’m going to prepare cookies at my home, so I think the experience will not be so bad. Thanks for sharing such different type of cookie recipe. Well, normally I like to eat a crunchy cookie but this time I’ll try your recipe. Well, I read about other types of cookies as well you can check here https://www.couponsmonk.com/blog/toothsome-cookies-will-surely-make-drool/.
I want to ask you one question for you what to do if I have to make it crunchy using this recipe? If you can answer it then it means a lot to me. I feel very glad if you can help me out.
My new favorite cookie recipe! I make cookies a lot. My daughter and I agree these are the best. I didn’t use quite as much chocolate, I accidentally dropped some, my German Shepherd was very happy to clean that up for me. So I probably used about 9 oz of chocolate and that was perfect I thought. Thank you so much for an awesome cookie Recipe.
I’ve used the dark chocolate bars you get from Whole Foods and the seem to melt and run. Some of the cookies just have streaks of chocolate. Is there a certain type of chocolate you use that withstands the heat?
This recipe is delicious! I used Trader Joe’s pound plus dark chocolate bar. I baked half of the batch immediately after mixing the dough and the other half after 24 hours in the fridge. Personally I liked the refrigerated batch more – the texture was a bit chewier and the dough became a little less runny and greasy. Without chilling was still amazing though!
Hey Tessa! Just finished baking the cookies and they are AMAZING!Crunchy on the outside but soft and gooey in the middle. Am a vegetarian so replaced the egg with flax egg and custard powder…. But they still turned out perfect! Only thing is that I used dark brown sugar and I end up with cookies a bit darker than I like. So should I replace it with light brown sugar?
I tried this recipe last night and it was a huge hit. Probably one of the better batches I’ve made. I encountered two issues though. 1) I found that the cookies were very rich in taste. Could I possibly reduce the amount of butter used? 2) My cookies did not spread. I had to flatten them myself when I realized there was no spreading happening. Where did I go wrong? I didn’t use bread flour since I didn’t have any on hand, but APF seemed to work just fine
Nonetheless, the results were amazing! Will post pics soon 🙂
Hi Kay Cee – I’m so glad you liked the recipe! Reducing the butter would in fact reducing spreading even more so that probably wouldn’t work well. Try measuring the flour by weight instead of volume and see if that fixes your lack of spread 🙂
The taste was a hit with my kids.
But my cookies spread to much, it doubled the size. I baked my first batch turned okey in size but the next batch was double. Did it stay too long at room temp.
Made these cookies today. They are so good. I could not find the semisweet baking wafers so I used dark chocolate chips. They are amazing. Will definitely be making these again and again.
Just wondering, under “ease” toward the top of the recipe it says this recipe doesn’t require the 24 hour refrigeration period, but the recipe says to refrigerate? Does this recipe work without it, or is it just better with refrigeration?
Yikes! Is there any way we can get a copy of the old version please? They were so easy and great, we loved them! I thought I had saved it, but I didn’t. I’m sure this one is great, but hoping I can still get the original recipe. Thanks so much! Your stuff is the greatest!
I tried on 30/8/19 and reduced granulated sugar to 90g. It was delicious except it turned out flat instead of round due to over pressed and too close distant between cookies.
Hey there- quick question: should I add the sugars to the brown butter while it is still hot? I thought you were supposed to let brown butter cool to room temp before adding sugar. Looks like a great cookie, can’t wait to try it!
Hi! So you’re supposed to let the butter cool before adding the eggs so you don’t scramble them. Adding in the sugar to the hot butter actually helps the sugar dissolve more into the dough 🙂
Tessa, could you explain to me how you decided on 1/4 tsp of baking powder and a tsp of baking soda for this recipe and 1 tsp of both for your ultimate chocolate chip recipe?
Thanks
I definitely want to try these but I noticed that at the top of the recipe it says you do not need a 24 hour chill but in the directions it calls for a 24 hour chill?
I have made these five times in the last three weeks. I pass a few to my neighbors every time I make them and they always say they are the best cookies they’ve ever had. Make sure to salt them at the end!!
Best chocolate chip cookie recipe ever! It’s not that different from the Tasty 101 recipe, except yours utilizes the proper amount of flour (seriously, the Tasty recipe is a full 3/4 cup short) and they instruct to reconstitute the water in the brown butter, and theirs doesn’t utilize baking powder. When I made your recipe, I made both small and large cookies, and both were prefectly crisp on the outside and chewy on the inside. Love it so much and I’ll be sharing the hell out of it with my family
A couple of modifications I made: I don’t keep brown sugar around because I don’t use it frequently enough, so swapped out the 250g brown sugar for an additional 200g white sugar plus 50g molasses (somehow making BS at home results in more molasses flavor, which is good for chocolate chip cookies), and I used chopped up chocolate bars for all the chocolate chips.
Just wanted to clarify that we’re really supposed to add the sugars RIGHT AFTER taking the brown butter off the heat? What would the difference be if we add it once the butter is completely cool instead? Can’t wait to try these!
Hi, your original recipe called for a teaspoon of baking powder and a quarter teaspoon of baking soda, the revised recipe calls for reverse. Wouldn’t these cookies spread too much because they are made with melted butter and baking soda helps cookies spread?
I just love the flavor of browned butter! Before your recipes I would have just dismissed this thinking I didn’t have brown butter or that it sounds rather expensive. Silly to say but honestly I didn’t know much about baking. But when I came across your recipes I have never felt more confident. You basically teach us everything we need to know within your recipes. I love it!! Brown butter is now my favorite! I love the nutty flavor it brings and the crackling effect it gives cookies and brownies.
Excellent recipe. For my Denver altitude, I added 1 T of each of the flours and cut baking soda to 2/3 tsp and used just an 1/8 tsp of baking powder. I also baked them very cold, almost straight from the frig.
I was super intimidated to brown the butter, but it’s actually really easy and worth it if you have a little bit of patience. I absolutely love these cookies. The brown butter taste puts them over the top!
Hi Tessa! I’m so excited to make these for September’s baking challenge! However I have an important question,
Do you bake these in a fanforced/convection oven or in a conventional oven?
And when you say wrap the cookie dough do you mean wrapping the bowl that the dough is in? Or do you wrap the dough on its own?
Just made these cookies, and they are really delicious and had a good flavor! But was a bit nervous when browning the butter, but turned out really great!
I’m really trying to enter the Baking Chalenge and this September is my chance. The Brown butter Cookies is absolutely amazing, I’ve made this plenty of time and I love it also my friends and family. I love the aroma that brown butter gives and the nutty flavor it gives to the cookies. It’s so yummy. I’m looking forward to more of your recipes tessa. I luv it!!!
– I would be happy to share my creation on this Brown Butter Chocolate Chip Cookies-
I left the dough in the bowl and covered it to let it chill for 24 hours. That made it a little difficult to get the dough out of the bowl to form the cookies, but it worked.
These were really tasty! They spread a bit more than I would have liked but the flavor was on point. Big fan of the crispy edge gooey middle. Thanks for the step by step on the butter browning- I was so worried I’d burn it!
The browned butter gives these cookies a very deep, rich flavor. They’re amazing! I baked them conventional for 6 minutes and then fan forced for another 3 minutes and they turned out perfect. Made them after chilling for 24 hours and 36 ish hours and both tasted great. I also flattened the dough balls into pucks, because otherwise I found my centers stayed raw. All in all, a great recipe. Oh and I love the fact that you don’t need a mixer!!
Jennifer Warkentin — September 4, 2020 at 12:30 pm
I made these cookies for the September challenge. I used half the amount of sugar, which was perfect for me. The brown butter is divine, highly recommend this recipe!
I have always been intimidated by any recipe that includes “brown butter”, but I finally decided to take a leap and try it! These cookies are perfectly gooey, with the best chewy texture!
I have always been intimidated by any recipe that includes “brown butter”, but I finally decided to try it and am so happy I did! These cookies are perfectly gooey and chewy, and you won’t regret trying them :).
Siti Hajar Maisarah Hassan — September 5, 2020 at 6:24 am
This is the best choc chip cookies recipes that I’ve ever tried even though I have to wait for one day before baking it, but it is really worth it! Definitely going to be the only choc chip cookies recipes that I would make after this
These cookies are the absolute family favourite! The butterscotch flavour combined with the crispy yet chewy edges and melt-in-your-mouth center- amazing! We keep revisiting these at least once a month.
This has always been my FAVORITE Chocolate Chip Cookie recipe! Adding the baking wafers made it that much better! Thanks for improving a recipe that was already perfect!
These are the best chocolate chip cookies I’ve ever had! Definitely worth chilling the dough in the fridge for a couple of days for top notch-flavour and texture. I only had chocolate chips on hand this time and they were still out of this world! Can’t wait to try them with chocolate wafers mixed in too.
These cookies are absolutely delicious! The brown butter and dark brown sugar make these cookies almost toffee-like and letting the dough chill really enhances the flavor. I will definitely be making these again!
Sharleen kneadymama — September 7, 2020 at 8:29 pm
Made this, freeze them in the freezer and thaw it every night I feel like warm cookies! The melted chocolate made all the difference! Though I cant really taste the difference with the brown butter, it still tastes really good and buttery, yet not overwhelming. Will definitely make it again
Recipe was so easy to complete and the cookies are sooo good. The aroma from the brown butter and more ‘intense’ flavor from the dark brown sugar make this cookie stand ou. I let the dough marinade for 36 hours. It took longer than expected for the dough to soften I think because of the brown sugar. I couldn’t wait so I pryed it loose with a metal spoon and rolled into portioned balls for baking. I put a bit less sugar in my dough and it was still amazing. Definitely a keeper. TY Tessa!
Recipe was so easy to complete and the cookies are sooo good. The aroma from the brown butter and more ‘intense’ flavor from the dark brown sugar make this cookie stand ou. I let the dough marinade for 36 hours. It took longer than expected for the dough to soften I think because of the brown sugar. I couldn’t wait so I pryed it loose with a metal spoon and rolled into portioned balls for baking. I put a bit less sugar in my dough and it was still amazing. Definitely a keeper. TY Tessa!
I made more than 100 of these cookies yesterday and all of them turned out so good! The brown butter really adds a nice flavor and the texture of the cookie is perfect.
I’ve tried a lot of chocolate chip cookie recipes over the years and this is by far mine and my families FAVORITE. they always beg me to make these cookies for them. Love love love this recipe
So yummy! I love Brown Butter anything but it’s amazing in this recipe! So rich and delicious! I didn’t have wafers but added toffee bits and made them huge and they turned out fantastic! I didn’t chill them for 24 hours but next time I will, they spread a little.
Yummy and easy to make – no mixer required! Most of the time went into browning butter and then waiting for it to cook. I also made a few cookies right away but put most of the dough to chill overnight.
10/10 recipe. I love anything that has brown butter and these did not disappoint. They have a slight toffee flavour which I can’t get enough of. I couldn’t find the chocolate wafers in a store near me so I’ll be making these again once they become available. Everyone in my family was just raving about how good they were. I never thought that chilling the dough in the fridge for 48 hrs would make a difference but I’ll never go back!!
These were delicious! The browned butter makes all the difference in flavor! But too be honest the best surprise was the bread flour. At first I was skeptical; I had never used it in my cookies!! It gives a great chewy texture in the middle even after they cooled and into the next day–incredible!
Finally experimented with Tessa’s recommendation to weigh all ingredients instead of measuring. IMG, it has taken my baking to the next level. Thank you Tessa for teaching how important the science is to bake the very Best. Oh, and I just got my cookbook. Love it!
I must say this is one delicious cookie. Sadly I don’t have the best taste buds any more so I couldn’t taste the brown butter but it was one of the best chocolate chip cookies I have ever made.
Thank you for including metric measurements! Always struggled making the cookies exact as I converted from sticks/cups to grams! huge brownie (or should I say cookie) points to you! Delicious as expected, will definitely make again, and be passing on this recipe!
It’s the first time I bake Tessa’s recipes and I absolutely loved these cookies!! I really love the science behind baking and I really enjoy your posts! Thank you so much for sharing!
I know everyone loves these, but they are not my favorite. They are chewy but to me they almost seemed under done. I will be trying some of the others in the book though!
This is the second time I have made this recipe. The first time, I didnt understand the concept of browning the butter. I totally got it this time and I think it made quite a difference. The cookies are awesome, nice and fat and gooey on the inside.
This is the second time I have made this recipe. The first time, I didnt quite get the browning butter part. This time I did it and it really worked. I could totally see the bits and could taste the difference. They are amazing cookies.
Love, love, love chocolate chip cookies and this one is a winner! The addition of the chocolate wafers is worth it. I used Ghiradelli melting wafers and they worked great.
I looooooooved this recipe!! My entire family kept asking for more!! I added the pinch of salt at last, which enhanced the flavor 😛 I’ll totally repeat these!!
Tessa is the ultimate cookie goddess. I am so happy for her new cookbook! This brown butter chocolate chip cookie is the best cover choice, because it is her best recipe yet that I’ve made! Absolutely delicious!
AMAZING! I got to show my daughters how to brown butter and it was for a cookie! Usually I do it for dinner dishes like pasta and gnocchi. Fun change of pace!
Y’all. These cookies. They are everything. I have been searching for a special chocolate chip cookie recipe and I have finally found it! First off, browning butter should be way more normalized. The smell in my home is unreal!! These do require 24 hours to chill and patience is a virtue. Don’t skip the chilling part!! Baked half and have half in my freezer to bake fresh when I get cravings. Great job, Tessa!
I needed a little patience waiting 24 hours to bake these, but it was worth it. I used chocolate chunks along with the chips. The chunks stay nice and melty. The brown butter gives a nice carmel/butterscotch undertone that adds a richness to these cookies. A winner for sure!
Wow! I love this cookie recipe! I usually skimp on butter and sugar to make me feel better about eating all my desserts but this time, I just followed the recipe as is and they turned out bomb! Never have I made cookies this chewy and soft, I really felt like a true baker.
These cookies are amazing!! Love that they are heavy on the chocolate chips. The only con was having to chill them for 24 hours, because sometimes you need cookies right now!!
These are next level delicious! I’ve been addicted to your Bakery Style Choco chip cookies, like make them every week addicted . I know that I can’t go wrong with one of your recipes- these cookies are just delicious, wouldn’t change a thing about these cookies. Although it was hard to wait the 24hrs for the dough to marinade!
I like that these cookies are thinner, but I also really like the chewiness of the Bakery Style Chocolate Chip Cookies. Either way, I’m liking this one! The technique of browning the butter is probably the hardest part. I think I under-did the last batch after burning some butter the first time I tried the recipe. Tessa has great tips on this that are really helpful though!
The recipe was fun to make because of some of the more unique steps and ingredients (using brown butter, baking melts in addition to chocolate chips, etc.) and the result was what was promised: gooey, chewy with a crispy edge. They are so delicious! The only downside i found was that they were so decadent that the large size of the cookie was almost too much. Don’t get me wrong – I definitely finished mine and part of another – but my husband and kids thought they were too rich to finish a whole cookie in one sitting. I’ll make these again using the smaller size variation Tessa mentions.
Amazing! I was able to make them with Tessa in her online class, which was super fun! The cookies got lots of compliments from my family and friends. I loved that they were not too thin.
So chewy and chocolatey. A wonderful balance between sweet and salty and the brown butter is worth it! Gives it that extra depth of flavour. I’ll definitely be making these again
These are delicious! The brown butter gives the cookies a caramel flavor. These cookies are really good!! When I make them again, I’d probably reduce the chocolate by 1/2 cup.
These cookies came out yummy. I like the two sizes of chocolate (chips) as it gave the cookie texture. Browning the butter is something I have done in the past and was perfect for this recipe.
I was a little unsure about the browning butter part and how it would all mix together, and skeptical about waiting a full 24 hours to bake them, but they baked up beautifully and taste delicious!
Soooo good. My family loves these. The cookies look as good as they taste, crispy around the edges while gooey in the middle. I am going to make another batch of dough and freeze so we can have fresh cookies when we need dessert or a snack.
Seriously the best chocolate chip cookie I’ve ever made. And probably the best homemade cookie I’ve ever tasted! And definitely the most stunning looking cookie.
Ironically I’ve always been a fan of less chips in my chocolate chip cookies. This recipe calls for chips AND wafers, so I was concerned it was overkill. It wasn’t. I especially loved the gooey chocolate wafers the recipe calls for. Don’t skip them! But they’re hard to find. Go to their website to search for a location near you to buy them.
Another great addition – the finishing salt! Those little bursts of salt really brought out the flavor and helped balance out the sweetness. My partner, however, did not like the salt so that addition might not be for everyone.
I’ve always shied away from making cookies because they never turned out right. After purchasing Tessa’s chocolate chip cookie recipe book I now know why! It’s very informative! And this recipe turned out perfect. The butter browning step was a little intimidating. But I can’t wait until I try it again since I was a little worried it was going to burn, I probably didn’t let it brown quite enough.
Lara Villavicencio — September 17, 2020 at 12:18 am
My family, friends, and I absolutely love this recipe as the cookies are soft and chewy and not too sweet. But my cookies are a bit too greasy and tend to stick together after a while when I pile them up. I often send these cookies to friends and put them in paper bags but the bags get soaked in oil from the cookies. What am I doing wrong?
These cookies are delicious and very easy to make. They also taste great without chilling if you’re in a rush. I added flaky sea salt on top, and they were a huge hit.
These cookies were delightful! The brown butter flavor just goes so well with the chocolate and they make for the most beautiful cookies. Such a fun spin on chocolate chip cookies! I’ll definitely be making these again.
These cookies are absolutely delightful. The brown butter flavor compliments the chocolate so well and they make for the most beautiful cookies. Such a fun spin on a classic chocolate chip cookie! I’ll definitely be making these again!
These are the perfect “classic” chocolate chip cookies. Crispy edges, gooey in the middle, that incredible nutty, toffee flavor from the browned butter. Incredible!
I loved these cookies even though I could not really make them with the bread flour and the wafers, they still came out great. Obviously, they did not even last for a day!
Excellent recipe. I measured everything by weight as Tessa recommended and they came out delicious! I did not have chocolate wafers and I’m glad I didn’t. One bag of chocolate chips was plenty. I prefer to be able to taste more of the cookie part instead of all chocolate in my mouth.
Can’t wait to make these…..they look delicious!
These cookies look perfect! Brown butter makes everything better and I love the bread flour! Can’t wait to try these! Pinned!
Would you mind sharing what brand of chocolate you personally use? Thanks!
Would you mind sharing what type of chocolate you use? These look fabulous!! Thanks!!
Tessa, these look so amazing! They’re beautiful and delicious looking — (gorgeous photographs)! Not to mention, I love that you made them with browned butter. It’s my favorite thing to incorporate into baked goods. Yum!
I never tire of cookies either….too much of a sweet tooth!!
Just made these beauties.. all the way from NZ. Have to say… THE BEST choc chip cookie ever! Thank you for sharing this recipe, it’s certainly going to be filed under favourites in my cookbook 🙂
Hi, just ordered your book and cant wait to try it out! just wondering where I can find the 2 exclusive downloads?
Hi! Could you provide the recipe with ingredients by weight as well? Since you’ve recommended using a kitchen scale in your tips 🙂 thanks!
Is there a reason why you used 1/4 tsp baking soda and 1 tsp baking powder in this recipe VS. 1 tsp baking soda and baking powder in the ultimate chocolate chip cookie recipe? What are the differences in the result?
Yep! Baking soda increases spread and since these cookies are made with melted butter, I didn’t want them to spread too much. You can learn more here: https://handletheheat.com/the-ultimate-guide-to-chocolate-chip-cookies/
AND here: https://handletheheat.com/baking-soda-vs-baking-powder/
Sorry, I’m confused. The above question states 1/4 tsp baking soda and 1 tsp baking powder (which you agreed with), but your recipe states the opposite. Can you confirm which one is correct? Thank you!
Follow the written recipe above!
Hi! Can you please tell me the correct weight of 1 teaspoon of baking soda and baking powder?
I weighted and the ones Im using are 5g, but on some websites it says 5g for baking powder and 7-8g for baking soda, so im confused. What would be the correct weight of your baking soda?
Thanks! 😀
Hi Laura! I actually don’t include the weight of teaspoon measurements because I find many home-use scales are too inaccurate to weigh such small amounts. It’s easier just to use a teaspoon!
I have tried this recipe out today, super easy to make and they taste great!
However my chocolate chunks melted so the biscuits don’t quite look like yours, your look a bit more crunchy too. Any ideas or tips to help in the future?
What kind of chocolate did you use? Also, do you have an oven thermometer to make sure your cookies are baking at the right temp? What kind of baking sheet did you use?
I’ve made these 3 times now, going on 4 tonight. I have a Mercedes dealership to bake cookies for.. Any who, let me just say that I myself don’t like chocolate chip cookies, but I did have one and it was good. Everyone I’ve made these for LOVES them! My fiancé and his friend ate 3 whole batches (of 8 cookies) right as they came out of the oven! haha
Wow!! Love it Sarah!
I just made these cookies this evening. They looked great (just like the pictures above) and tasted fantastic! My whole family loved them! Thanks so much for sharing this recipe. I will definitely be making them again and again.
I follow this recipe and the taste is awesome! But I never get that crackled top texture, but just a smooth top texture.
What should i try to do to fix that?
Increase baking powder? Less butter/sugar?
Thanks 😀
Mine cookies have some kind of shiny/greasy look, I tried to reduce the butter (i reduced the flour too so the butter/flour ratio isnt too high, but its higher than the recipe). But didnt worked out.
Tried to reduce some butter and use the 375g of flour, but it was too much flour then.
So whats the problem??
Only thing is that im using only all purpose flour, maybe with bread flour and more gluten it fix that problem?
I tested alot of recipes and cant find out =(
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Hi Tessa,
Any substitute for bread flour?
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I made this yesterday, but I creamed the butter instead of melting, and baked right away some cookies, they came out perfectly, puffed up, crisp around the edges and with a perfect texture i never achieved before!
Texture was so good, it wasnt greasy, it was literally perfect.
I freezed the dough and tried it today to see if it would be the same, but it wasnt :/, the cookie came thiner and it was more dense, i tried with very cold dough and room temperature dough, on different oven temperatures and it didnt come out like yesterday. What happened?? The leavening power from baking soda stoped working because of the resting period?
Please help me out :), I was sooo happy that it was perfect but now i couldnt replicate it with the same dough! Now i dont know what happened and what to do :((
Thanks in advance. (posted here and on ultimate cookie because im sooo desperate for help!)
Thanks
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I agree baking by weight is essential for successful and consistent results. In baking classes I was taught to use metric weight as it is most accurate. But US units work well enough.
The recipe states weight for flour and butter, but volume measurements for the sugars. Can I assume the standard of
1 cup brown or granulated sugar = 7 ounces = 200 grams?
So then
Flours = 13.2 ounces
Sugars = 14 ounces
The difference in protein is very minimal between King Arthur AP flour (11.7%) and King Arthur Bread flour (12.7). I know I’ve made some exceptional chewy chocolate chunk cookies using King Arthur Bread flour and Softasilk cake flour (6.9%).
I stock a number of flours in my pantry including Central Milling High Mountain Hi-Gluten flour (13.5%), Central Milling Artisan Craft flour (11.5%), Central Milling Beehive AP flour (10%. – 10.5%) and Central Milling Pastry flour (10%) — and no, I have no affiliation with Central Milling. They just happen to be local and the brand of choice for the top bakeries in my area. I’m very curious now as to which combinations of protein makes the best chewy cookie–or, given the small difference in protein in the national brands of bread and AP flours whether chewiness is even a result of protein.
I made these this week using the following:
Central Milling High Mountain Hi Gluten flour (13.5% protein) and their AP Beehive flour (10% – 10.5% protein)
C & H cane brown sugar and cane baker’s sugar
Plugra european style butter
Callebaut 53% semi-sweet chocolate (block chocolate that i chopped to 1/2″ pieces)
Used #40 scoop (equivalent to OXO scoop)
Chilled dough overnight.
I took them to a potluck where they received average reviews. Texture and appearance was very good: thick, craggy tops; crisp bottom, nice chewy interior. The crispy exterior held nicely.
But there was something missing flavor-wise. They were a bit bland.
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Can i use a silpat for this cookie? which is better.. silpat or parchment?
There’s pretty much no noticeable difference between cookies baked on a silapt vs. parchment, it’s just a matter of which you prefer!
I tried these tonight and although the texture and appearance was amazing, the taste wasn’t as good as I know it can be. Browning butter makes all the difference to me in a cookie and my other cookie recipe I follow for brown butter cookies has me refridgerate the dough for at least two hours. I noticed a big difference in the taste. I saw that in two of your other cookie recipes you refridgerated the dough….just curious why you chose not to with this one? I did save some of the dough and am refridgerating it over night and will see if it makes a difference. What would you say is the one thing that makes these thicker then other cookies, I’m wondering if it is the extra flour, bread flour, or baking powder? Thanks!
The texture and appearance were great, but the taste wasn’t. I don’t know what it was, maybe the baking powder, but I couldn’t even eat a whole cookie.
Hey, these cookies look absolutely great. Is there a way I can replace eggs?
Can i lessen the sugar instead of 1 1/2 c of brown sugar i make it 1c.coz it’s too sweet for me.ty
I haven’t done that so I can’t say for sure, but if you give it a try let us know how it goes!
The best cookies I’ve ever made…we ate a whole sheet of them that night!
I’ve never come across a recipe using bread flour for chocolate chip cookies. This is a great twist on the traditional cookie! I’m going to try this to see the difference in taste!
I think you’ll definitely notice a chewier texture due to the bread flour!
I just made these and for some reason they didn’t spread. Any ideas why?
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Made these yesterday and they turned out amazing! Ran out of time, so refrigerated the rest of the cookie dough and baked another batch today, and they were even better than yesterday! This recipe is a new favorite, thank you!
Your cookies really look delicious. I hope it tastes good because after reading your recipe I think that this weekend I should try at my home, so I’ll get the idea about the cookies. This is the first time I’m going to prepare cookies at my home, so I think the experience will not be so bad. Thanks for sharing such different type of cookie recipe. Well, normally I like to eat a crunchy cookie but this time I’ll try your recipe. Well, I read about other types of cookies as well you can check here https://www.couponsmonk.com/blog/toothsome-cookies-will-surely-make-drool/.
I want to ask you one question for you what to do if I have to make it crunchy using this recipe? If you can answer it then it means a lot to me. I feel very glad if you can help me out.
Hi there! Can’t wait to try these cookies out. Can you share what type and brand of chocolate you use for these? Thanks!
These were a hit at my house but my cookies didn’t really spread at all. Any suggestions for that?
These are so good! Thank you for sharing the recipe! 🙂
My new favorite cookie recipe! I make cookies a lot. My daughter and I agree these are the best. I didn’t use quite as much chocolate, I accidentally dropped some, my German Shepherd was very happy to clean that up for me. So I probably used about 9 oz of chocolate and that was perfect I thought. Thank you so much for an awesome cookie Recipe.
I’ve used the dark chocolate bars you get from Whole Foods and the seem to melt and run. Some of the cookies just have streaks of chocolate. Is there a certain type of chocolate you use that withstands the heat?
This recipe is delicious! I used Trader Joe’s pound plus dark chocolate bar. I baked half of the batch immediately after mixing the dough and the other half after 24 hours in the fridge. Personally I liked the refrigerated batch more – the texture was a bit chewier and the dough became a little less runny and greasy. Without chilling was still amazing though!
127 ounces of flour?!
These cookies look incredible. Just perfect!
Hey,
Do you use a convection oven for baking cookies or a regular oven? I have a convection oven and was wondering if that makes any difference
I can’t wait to try these! But I can’t find the wafers. Can I use Wilton chocolate candy melts?
I would just use more chocolate chips or chopped chocolate! That’s why I did and they turned out great!
Hey Tessa! Just finished baking the cookies and they are AMAZING!Crunchy on the outside but soft and gooey in the middle. Am a vegetarian so replaced the egg with flax egg and custard powder…. But they still turned out perfect! Only thing is that I used dark brown sugar and I end up with cookies a bit darker than I like. So should I replace it with light brown sugar?
I’ve been craving this particular cookie my whole life! I made them, they’re amazing.
I tried this recipe last night and it was a huge hit. Probably one of the better batches I’ve made. I encountered two issues though. 1) I found that the cookies were very rich in taste. Could I possibly reduce the amount of butter used? 2) My cookies did not spread. I had to flatten them myself when I realized there was no spreading happening. Where did I go wrong? I didn’t use bread flour since I didn’t have any on hand, but APF seemed to work just fine
Nonetheless, the results were amazing! Will post pics soon 🙂
Hi Kay Cee – I’m so glad you liked the recipe! Reducing the butter would in fact reducing spreading even more so that probably wouldn’t work well. Try measuring the flour by weight instead of volume and see if that fixes your lack of spread 🙂
The taste was a hit with my kids.
But my cookies spread to much, it doubled the size. I baked my first batch turned okey in size but the next batch was double. Did it stay too long at room temp.
Yes, probably since it’s summer! I’d suggest refrigerating the dough between baking batches so they don’t spread out too much 🙂
Made these cookies today. They are so good. I could not find the semisweet baking wafers so I used dark chocolate chips. They are amazing. Will definitely be making these again and again.
Hello ma’am ,
I am vegetarian, so what can I replace instead of eggs in the cookies n brownies . Thank u
Just wondering, under “ease” toward the top of the recipe it says this recipe doesn’t require the 24 hour refrigeration period, but the recipe says to refrigerate? Does this recipe work without it, or is it just better with refrigeration?
Yikes! Is there any way we can get a copy of the old version please? They were so easy and great, we loved them! I thought I had saved it, but I didn’t. I’m sure this one is great, but hoping I can still get the original recipe. Thanks so much! Your stuff is the greatest!
I have the old recipe ingredients
1 1/2 cups (6.6 ounces) all-purpose flour
1 1/2 cups (6.6 ounces) bread flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (8 ounces) unsalted butter, divided
1/2 cup granulated sugar
1 1/2 cups packed dark brown sugar
2 teaspoons vanilla
2 large eggs, plus 1 egg yolk at room temperature
1 pound chocolate, chopped into chunks
Fleur de sel (or other finishing sea salt), for sprinkling
I tried on 30/8/19 and reduced granulated sugar to 90g. It was delicious except it turned out flat instead of round due to over pressed and too close distant between cookies.
Why my cookies does not really spread?
Hey there- quick question: should I add the sugars to the brown butter while it is still hot? I thought you were supposed to let brown butter cool to room temp before adding sugar. Looks like a great cookie, can’t wait to try it!
Hi! So you’re supposed to let the butter cool before adding the eggs so you don’t scramble them. Adding in the sugar to the hot butter actually helps the sugar dissolve more into the dough 🙂
I chose this recipe because at the top under ease it says you do not need to chill for 24 hours but then at the end of the recipe is says you do…
Tessa, could you explain to me how you decided on 1/4 tsp of baking powder and a tsp of baking soda for this recipe and 1 tsp of both for your ultimate chocolate chip recipe?
Thanks
I definitely want to try these but I noticed that at the top of the recipe it says you do not need a 24 hour chill but in the directions it calls for a 24 hour chill?
If I add walnuts, will I need to adjust the recipe at all?
I would probably replace some of the chocolate chips with the walnuts so you don’t have too many mix-ins.
At the top of The recipe It says a 24 hour chill is not required But then in the instructions it says to chill for 24 hours…Can you please clarify?
I have made these five times in the last three weeks. I pass a few to my neighbors every time I make them and they always say they are the best cookies they’ve ever had. Make sure to salt them at the end!!
i must leave the batter so it reach the rom temperature?
Best chocolate chip cookie recipe ever! It’s not that different from the Tasty 101 recipe, except yours utilizes the proper amount of flour (seriously, the Tasty recipe is a full 3/4 cup short) and they instruct to reconstitute the water in the brown butter, and theirs doesn’t utilize baking powder. When I made your recipe, I made both small and large cookies, and both were prefectly crisp on the outside and chewy on the inside. Love it so much and I’ll be sharing the hell out of it with my family
A couple of modifications I made: I don’t keep brown sugar around because I don’t use it frequently enough, so swapped out the 250g brown sugar for an additional 200g white sugar plus 50g molasses (somehow making BS at home results in more molasses flavor, which is good for chocolate chip cookies), and I used chopped up chocolate bars for all the chocolate chips.
Which one did you like better? the tasty 101 recipe or this?
Hi Tessa,
Just wanted to clarify that we’re really supposed to add the sugars RIGHT AFTER taking the brown butter off the heat? What would the difference be if we add it once the butter is completely cool instead? Can’t wait to try these!
Adding the sugar to the hot butter helps it dissolve better so you get that slightly crackled appearance on the tops of the baked cookies 🙂
I made the Brow Butter Chocolate Chip Cookies! They look FABULOUS! And sooo yummy!
Hi, your original recipe called for a teaspoon of baking powder and a quarter teaspoon of baking soda, the revised recipe calls for reverse. Wouldn’t these cookies spread too much because they are made with melted butter and baking soda helps cookies spread?
Hi! I hope you’ll answer me I have a question which is can I use bread mix flour instead of bread flour?
I just love the flavor of browned butter! Before your recipes I would have just dismissed this thinking I didn’t have brown butter or that it sounds rather expensive. Silly to say but honestly I didn’t know much about baking. But when I came across your recipes I have never felt more confident. You basically teach us everything we need to know within your recipes. I love it!! Brown butter is now my favorite! I love the nutty flavor it brings and the crackling effect it gives cookies and brownies.
What is baking wafers?
Hi Tessa,
Any substitute for bread flour?
Excellent recipe. For my Denver altitude, I added 1 T of each of the flours and cut baking soda to 2/3 tsp and used just an 1/8 tsp of baking powder. I also baked them very cold, almost straight from the frig.
I was super intimidated to brown the butter, but it’s actually really easy and worth it if you have a little bit of patience. I absolutely love these cookies. The brown butter taste puts them over the top!
These cookies are so amazing! Made them once when I got the new ultimate cookie recipe book, and again now! Definitely a no fail delicious recipe
Hi Tessa! I’m so excited to make these for September’s baking challenge! However I have an important question,
Do you bake these in a fanforced/convection oven or in a conventional oven?
And when you say wrap the cookie dough do you mean wrapping the bowl that the dough is in? Or do you wrap the dough on its own?
Thank you!!
I believe just wrap the dough on it’s own in plastic wrap.
Just made these cookies, and they are really delicious and had a good flavor! But was a bit nervous when browning the butter, but turned out really great!
I’m really trying to enter the Baking Chalenge and this September is my chance. The Brown butter Cookies is absolutely amazing, I’ve made this plenty of time and I love it also my friends and family. I love the aroma that brown butter gives and the nutty flavor it gives to the cookies. It’s so yummy. I’m looking forward to more of your recipes tessa. I luv it!!!
– I would be happy to share my creation on this Brown Butter Chocolate Chip Cookies-
I left the dough in the bowl and covered it to let it chill for 24 hours. That made it a little difficult to get the dough out of the bowl to form the cookies, but it worked.
Sooo good!!!
These were really tasty! They spread a bit more than I would have liked but the flavor was on point. Big fan of the crispy edge gooey middle. Thanks for the step by step on the butter browning- I was so worried I’d burn it!
The browned butter gives these cookies a very deep, rich flavor. They’re amazing! I baked them conventional for 6 minutes and then fan forced for another 3 minutes and they turned out perfect. Made them after chilling for 24 hours and 36 ish hours and both tasted great. I also flattened the dough balls into pucks, because otherwise I found my centers stayed raw. All in all, a great recipe. Oh and I love the fact that you don’t need a mixer!!
I will be posting a photo of my batch on my instagam, @_usuallytired_
So good! Made a double batch!!
Yummy!
Thanks 🙂
By far the best cookie recipe i have ever tried. Its so good
Great recipe!
I made these cookies for the September challenge. I used half the amount of sugar, which was perfect for me. The brown butter is divine, highly recommend this recipe!
I have always been intimidated by any recipe that includes “brown butter”, but I finally decided to take a leap and try it! These cookies are perfectly gooey, with the best chewy texture!
I have always been intimidated by any recipe that includes “brown butter”, but I finally decided to try it and am so happy I did! These cookies are perfectly gooey and chewy, and you won’t regret trying them :).
I did try dis.. Nd cookies came out damn good..outer layer of Crunchiness nd so soft goey from inside ❤
This is the best choc chip cookies recipes that I’ve ever tried even though I have to wait for one day before baking it, but it is really worth it! Definitely going to be the only choc chip cookies recipes that I would make after this
Love this recipe! Brown butter makes everything better!
The only recipe that 100% works everytime for me. The cookies spread nicely and never too much. 🙂
I was amazed at the difference in the taste by browning the butter! Slight caramel taste, very rich.
Taste really delicious!
These cookies are the absolute family favourite! The butterscotch flavour combined with the crispy yet chewy edges and melt-in-your-mouth center- amazing! We keep revisiting these at least once a month.
These are so good! Everyone loves them!!
This has always been my FAVORITE Chocolate Chip Cookie recipe! Adding the baking wafers made it that much better! Thanks for improving a recipe that was already perfect!
These are the best chocolate chip cookies I’ve ever had! Definitely worth chilling the dough in the fridge for a couple of days for top notch-flavour and texture. I only had chocolate chips on hand this time and they were still out of this world! Can’t wait to try them with chocolate wafers mixed in too.
Not only are these delicious, but the recipe is easy too!
Beautiful cookies. Very tasty too!
These cookies are absolutely delicious! The brown butter and dark brown sugar make these cookies almost toffee-like and letting the dough chill really enhances the flavor. I will definitely be making these again!
I made a healthy version of these and they still came out amazing!!!!
Made this, freeze them in the freezer and thaw it every night I feel like warm cookies! The melted chocolate made all the difference! Though I cant really taste the difference with the brown butter, it still tastes really good and buttery, yet not overwhelming. Will definitely make it again
Recipe was so easy to complete and the cookies are sooo good. The aroma from the brown butter and more ‘intense’ flavor from the dark brown sugar make this cookie stand ou. I let the dough marinade for 36 hours. It took longer than expected for the dough to soften I think because of the brown sugar. I couldn’t wait so I pryed it loose with a metal spoon and rolled into portioned balls for baking. I put a bit less sugar in my dough and it was still amazing. Definitely a keeper. TY Tessa!
Recipe was so easy to complete and the cookies are sooo good. The aroma from the brown butter and more ‘intense’ flavor from the dark brown sugar make this cookie stand ou. I let the dough marinade for 36 hours. It took longer than expected for the dough to soften I think because of the brown sugar. I couldn’t wait so I pryed it loose with a metal spoon and rolled into portioned balls for baking. I put a bit less sugar in my dough and it was still amazing. Definitely a keeper. TY Tessa!
Love it! This was the first time I tried cookies and it came out really well !!!
THESE WERE SO GOOD! I cannot stress how delicious these were. I absolutely recommend this!
Loved the unique flavor of the brown butter. And refrigerating for at least 24 hours definitely is a game changer.
I made more than 100 of these cookies yesterday and all of them turned out so good! The brown butter really adds a nice flavor and the texture of the cookie is perfect.
Have made these over and over again and they get better and better!
I’ve tried a lot of chocolate chip cookie recipes over the years and this is by far mine and my families FAVORITE. they always beg me to make these cookies for them. Love love love this recipe
Brown butter and bread flour are game changers for this chocolate chip cookie! So so good!
So yummy! I love Brown Butter anything but it’s amazing in this recipe! So rich and delicious! I didn’t have wafers but added toffee bits and made them huge and they turned out fantastic! I didn’t chill them for 24 hours but next time I will, they spread a little.
Oh my gawd these are amazing!!!!!!!! They are sweet and salty and a little nutty from the brown butter. Best cookies ever!
Amazing. Just amazing.
Yummy and easy to make – no mixer required! Most of the time went into browning butter and then waiting for it to cook. I also made a few cookies right away but put most of the dough to chill overnight.
10/10 recipe. I love anything that has brown butter and these did not disappoint. They have a slight toffee flavour which I can’t get enough of. I couldn’t find the chocolate wafers in a store near me so I’ll be making these again once they become available. Everyone in my family was just raving about how good they were. I never thought that chilling the dough in the fridge for 48 hrs would make a difference but I’ll never go back!!
THese brown butter cookies are amazing! No mixer required! THey are rich & chewy and extra gooey. So so good.
These were delicious! The browned butter makes all the difference in flavor! But too be honest the best surprise was the bread flour. At first I was skeptical; I had never used it in my cookies!! It gives a great chewy texture in the middle even after they cooled and into the next day–incredible!
have made multiple times and love it!!
Delicious! I love the slightly nutty flavor the browned butter adds!
Love these! The brown butter takes these to the next level.
These were super yummy! Great flavor with the brown butter! I just like my cookies a little thicker
Really easy to follow and came out absolutely delicious!
Finally experimented with Tessa’s recommendation to weigh all ingredients instead of measuring. IMG, it has taken my baking to the next level. Thank you Tessa for teaching how important the science is to bake the very Best. Oh, and I just got my cookbook. Love it!
I must say this is one delicious cookie. Sadly I don’t have the best taste buds any more so I couldn’t taste the brown butter but it was one of the best chocolate chip cookies I have ever made.
So delicious! And relatively easy considering how gourmet and “upscale” these cookies are.
Clear and easy to follow instructions, easy to make, but huge pay off!
I ate 3 of them before they were even cooled!
Thank you for including metric measurements! Always struggled making the cookies exact as I converted from sticks/cups to grams! huge brownie (or should I say cookie) points to you! Delicious as expected, will definitely make again, and be passing on this recipe!
Another delicious recipe!
The brown butter gives the CCC a more nutty flavour. Will definitely be making them again. Thanks Tessa!
I have made these at least 4 times and they are constantly requested at work. Delicious!
It’s the first time I bake Tessa’s recipes and I absolutely loved these cookies!! I really love the science behind baking and I really enjoy your posts! Thank you so much for sharing!
Really loved these cookies!
I know everyone loves these, but they are not my favorite. They are chewy but to me they almost seemed under done. I will be trying some of the others in the book though!
This is the second time I have made this recipe. The first time, I didnt understand the concept of browning the butter. I totally got it this time and I think it made quite a difference. The cookies are awesome, nice and fat and gooey on the inside.
This is the second time I have made this recipe. The first time, I didnt quite get the browning butter part. This time I did it and it really worked. I could totally see the bits and could taste the difference. They are amazing cookies.
So yummy! Perfect texture and ALL the chocolate!
These cookies were amazing..It couldn’t have been better. As always Tessa’s receipes are THE best.
Love, love, love chocolate chip cookies and this one is a winner! The addition of the chocolate wafers is worth it. I used Ghiradelli melting wafers and they worked great.
I’ve been told that these are the only cookies I’m to make now. Everyone’s new favourite. So chewy, chocolatey and delicious.
Amazing. I loved the recipe, specifically the smell of the brown butter, it is exquisite. Will definitely make it again in the future!
So delicious!!!
I looooooooved this recipe!! My entire family kept asking for more!! I added the pinch of salt at last, which enhanced the flavor 😛 I’ll totally repeat these!!
I looooooveeed this cookies!! I added a pinch of salta at last, which enhanced the flavor!! I would totally recommend this!!
This is definitely one of the best chocolate chip cookies I have made! They are perfectly chewy in the center and crispy on the edges and so thick.
My family really enjoyed these cookies. The brown butter really enhanced the flavor and the bread flour gives them a bit more chewy texture.
Tessa is the ultimate cookie goddess. I am so happy for her new cookbook! This brown butter chocolate chip cookie is the best cover choice, because it is her best recipe yet that I’ve made! Absolutely delicious!
I loved this recipe -I will be making more of these cookies during the holiday season!
These have such a delicious flavour from the browned butter, and amazing texture ! One of my favourites (they’re all from here !)
These have such a delicious flavour from the browned butter, and amazing texture ! One of my favourites (they’re all from here !)
Sooo good ! And perfect for any season.
Thank you !
Loved these cookies! Browning the butter added a whole new flavor. They are definitely my new favorite chocolate chip cookie!
An amazing recipe.. I really enjoyed doing it and the taste is amazing thaaaanks alot for sharing this with us
AMAZING! I got to show my daughters how to brown butter and it was for a cookie! Usually I do it for dinner dishes like pasta and gnocchi. Fun change of pace!
Y’all. These cookies. They are everything. I have been searching for a special chocolate chip cookie recipe and I have finally found it! First off, browning butter should be way more normalized. The smell in my home is unreal!! These do require 24 hours to chill and patience is a virtue. Don’t skip the chilling part!! Baked half and have half in my freezer to bake fresh when I get cravings. Great job, Tessa!
These cookies are absolutely beautiful (and of course delicious)! I couldn’t be happier!
I needed a little patience waiting 24 hours to bake these, but it was worth it. I used chocolate chunks along with the chips. The chunks stay nice and melty. The brown butter gives a nice carmel/butterscotch undertone that adds a richness to these cookies. A winner for sure!
Wow! I love this cookie recipe! I usually skimp on butter and sugar to make me feel better about eating all my desserts but this time, I just followed the recipe as is and they turned out bomb! Never have I made cookies this chewy and soft, I really felt like a true baker.
The flavor that the brown butter gives to these cookies is just delicious.
These cookies are amazing!! Love that they are heavy on the chocolate chips. The only con was having to chill them for 24 hours, because sometimes you need cookies right now!!
These are next level delicious! I’ve been addicted to your Bakery Style Choco chip cookies, like make them every week addicted . I know that I can’t go wrong with one of your recipes- these cookies are just delicious, wouldn’t change a thing about these cookies. Although it was hard to wait the 24hrs for the dough to marinade!
Love the brown butter addition! Soft and chocolaty! Perfect with a glass of milk.
I like that these cookies are thinner, but I also really like the chewiness of the Bakery Style Chocolate Chip Cookies. Either way, I’m liking this one! The technique of browning the butter is probably the hardest part. I think I under-did the last batch after burning some butter the first time I tried the recipe. Tessa has great tips on this that are really helpful though!
THE best brown butter chocolate chip cookie recipe I’ve tried. Flavorful and doesnt spread unlike other recipes before this.
Chocolate chip cookies with regular butter will never be the same again with this recipe!
The recipe was fun to make because of some of the more unique steps and ingredients (using brown butter, baking melts in addition to chocolate chips, etc.) and the result was what was promised: gooey, chewy with a crispy edge. They are so delicious! The only downside i found was that they were so decadent that the large size of the cookie was almost too much. Don’t get me wrong – I definitely finished mine and part of another – but my husband and kids thought they were too rich to finish a whole cookie in one sitting. I’ll make these again using the smaller size variation Tessa mentions.
I love Tessa’s idea if adding brown butter to baked goods! This recipe and her brown butter blueberry muffins will be in my family’s regular rotation.
This was a great CCC recipe! Loved the flavor and texture!
Amazing! I was able to make them with Tessa in her online class, which was super fun! The cookies got lots of compliments from my family and friends. I loved that they were not too thin.
So chewy and chocolatey. A wonderful balance between sweet and salty and the brown butter is worth it! Gives it that extra depth of flavour. I’ll definitely be making these again
These are delicious! The brown butter gives the cookies a caramel flavor. These cookies are really good!! When I make them again, I’d probably reduce the chocolate by 1/2 cup.
These cookies came out yummy. I like the two sizes of chocolate (chips) as it gave the cookie texture. Browning the butter is something I have done in the past and was perfect for this recipe.
Basically the best cookies I made! I adjusted and added some fix ins and it came out perfectly!
Easy to follow that turns into amazing results! Best cookie recipe I tried
Amazing cookies! I shared with friends and got so many compliments!
I was a little unsure about the browning butter part and how it would all mix together, and skeptical about waiting a full 24 hours to bake them, but they baked up beautifully and taste delicious!
So tender and delicious! The browned butter gives the cookie a delicious toffee-like flavor. Super rich and decadent!! Will make again and again!
Best cookies ever. Used the new cookbook and can’t wait to try more recipes!!!
Soooo good. My family loves these. The cookies look as good as they taste, crispy around the edges while gooey in the middle. I am going to make another batch of dough and freeze so we can have fresh cookies when we need dessert or a snack.
DELICIOUS! I didn’t have the sea salt to sprinkle on top but it would have made an already amazing cookie even better
Always a treat to make cookies without busting out the mixer. Easy recipe, yummy cookies!!
These cookies are delicious and so easy to make!! The browned butter gives the cookies a different flavor, and they’re amazing!
Followed the recipe to T! Yummy chewy cookies! All loves it!
Seriously the best chocolate chip cookie I’ve ever made. And probably the best homemade cookie I’ve ever tasted! And definitely the most stunning looking cookie.
Ironically I’ve always been a fan of less chips in my chocolate chip cookies. This recipe calls for chips AND wafers, so I was concerned it was overkill. It wasn’t. I especially loved the gooey chocolate wafers the recipe calls for. Don’t skip them! But they’re hard to find. Go to their website to search for a location near you to buy them.
Another great addition – the finishing salt! Those little bursts of salt really brought out the flavor and helped balance out the sweetness. My partner, however, did not like the salt so that addition might not be for everyone.
I’ve always shied away from making cookies because they never turned out right. After purchasing Tessa’s chocolate chip cookie recipe book I now know why! It’s very informative! And this recipe turned out perfect. The butter browning step was a little intimidating. But I can’t wait until I try it again since I was a little worried it was going to burn, I probably didn’t let it brown quite enough.
So soft and delicious!! Will def be making again soon
Scrumptious! Browning the butter is a bit of a nuisance but the flavor, color and texture are worth it.
These were so good. If you love a chewy cookie these are it. I couldn’t find the melting chocolates so just used chocolate chunks, still tasted good.
My family, friends, and I absolutely love this recipe as the cookies are soft and chewy and not too sweet. But my cookies are a bit too greasy and tend to stick together after a while when I pile them up. I often send these cookies to friends and put them in paper bags but the bags get soaked in oil from the cookies. What am I doing wrong?
With the help of your tutorial, I made a successful batch of these browned butter chocolate chip cookies. Chewy, flavorful, a very good cookie.
I loved this recipe! The flavour of beurre noisette was amazing!
Absolutely delicious! Loved making this cookie with the zoom class.
These cookies are delicious and very easy to make. They also taste great without chilling if you’re in a rush. I added flaky sea salt on top, and they were a huge hit.
These cookies were delightful! The brown butter flavor just goes so well with the chocolate and they make for the most beautiful cookies. Such a fun spin on chocolate chip cookies! I’ll definitely be making these again.
These cookies are absolutely delightful. The brown butter flavor compliments the chocolate so well and they make for the most beautiful cookies. Such a fun spin on a classic chocolate chip cookie! I’ll definitely be making these again!
Love these cookies. I even shared the recipe with a co worker who make them and their family said they were the best ever.
Best Chocolate Chip Recipe EVER!!!
These are the perfect “classic” chocolate chip cookies. Crispy edges, gooey in the middle, that incredible nutty, toffee flavor from the browned butter. Incredible!
Great recipe, family loved them
I loved these cookies even though I could not really make them with the bread flour and the wafers, they still came out great. Obviously, they did not even last for a day!
Excellent recipe. I measured everything by weight as Tessa recommended and they came out delicious! I did not have chocolate wafers and I’m glad I didn’t. One bag of chocolate chips was plenty. I prefer to be able to taste more of the cookie part instead of all chocolate in my mouth.
I loved this recipe!!!! The taste of this cookies are amazing! I really cant wait to have my book!
This recipe was amazing! The taste of this cookies is wonderful!! My family loved them!