Comments on: Brown Butter Chocolate Chip Cookies

By: Sam

Sam — Fri, 15 Mar 2024 00:39:43 +0000

In reply to Sara.

Hi Sara! The dough will be fine in the refrigerator overnight. Make sure to wrap it tightly so it doesn’t dry out. 🙂

By: Sara

Sara — Fri, 15 Mar 2024 00:12:43 +0000

Hi! I’m wondering how long we can store the dough in the fridge before cooking? If I make them tonight, could I leave in the fridge overnight and bake tomorrow? Thank you!

By: Sam

Sam — Mon, 11 Mar 2024 15:47:38 +0000

In reply to Milly.

I’m so sorry to hear this Milly! Did you weigh your flour? Did you make any substitutions?

By: Leonna

Leonna — Sun, 10 Mar 2024 15:28:53 +0000

Took me three times to get the cookies right cause of the temperature of the browned butter but the third time I let the browned butter cool for a half hour and they came out perfect. Thank you much

By: Milly

Milly — Sat, 09 Mar 2024 05:32:55 +0000

In reply to Kelly.

Mine did as well, and I followed recipe to a T! Sad because by the time the dough was done, so much time was already invested in the making and cooling of the brown butter…

By: Sam

Sam — Wed, 21 Feb 2024 14:24:26 +0000

In reply to Kelly.

Hi Kelly! I’m so sorry to hear this happened! Did you weigh your flour, or make any substitutions?

By: Kelly

Kelly — Wed, 21 Feb 2024 03:42:24 +0000

My dough came out crumbly. Very dry and crumbly. So disappointed, not sure what I did wrong.

By: Gina

Gina — Tue, 20 Feb 2024 17:59:51 +0000

As a chocolate chip cookie enthusiast (self-proclaimed connoisseur), I have to say these truly are the BEST brown butter chocolate chip cookies I have had the pleasure to enjoy! My search is over. I can die happy 😊

By: Sam

Sam — Mon, 19 Feb 2024 20:32:35 +0000

In reply to Rashelle.

Hi Rashelle! You can use salted butter and reduce the salt in the recipe to 1/4 teaspoon. Enjoy!

By: Rashelle

Rashelle — Mon, 19 Feb 2024 18:32:01 +0000

Would it be possible to use regular butter to brown and just eliminate the salt in the recipe – just so I don’t have to go to the store and can make them now.

By: Cathy O

Cathy O — Sat, 17 Feb 2024 02:16:38 +0000

This is the best chocolate chip cookie recipe I’ve ever used. I accidentally made them with 1/2 cup white sugar and 1 1/2 cups light brown sugar and they were perfect. Crispy edges, chewy middle. I used a mix of milk chocolate chips and bittersweet chips and it’s was awesome. I also use coffee flavored salt on top. Delicious!

By: Tam

Tam — Mon, 12 Feb 2024 20:17:39 +0000

These are amazing!!!

By: Ta.

Ta. — Mon, 12 Feb 2024 04:14:16 +0000

In reply to Emily @ Sugar Spun Run.

This recipe is amazing! I can’t wait to make them again.
I do like them better than your Worst Chocolate Chip cookie recipe! These ones are more work. I had to wait a whole hour for the brown butter to come to room temperature, for example. These were worth it though, so good!

By: Channing

Channing — Wed, 07 Feb 2024 04:38:37 +0000

I’ve made these cookies so many times and they never EVER disappoint. Thanks for an amazing recipe!

By: Sam

Sam — Mon, 05 Feb 2024 14:23:23 +0000

In reply to Noelle.

Hi Noelle! The recipe calls for 227g of butter, then you brown it and use the weight that is left. You do not use 227g of already browned butter, that would be too much. I hope that helps!

By: Noelle

Noelle — Mon, 05 Feb 2024 02:02:32 +0000

In reply to mle.

Hi! When you say 227g of brown butter, you mean melt 227g of butter and whatever amount is left, that’s what I use? Or does it have to be 227g of already browned butter? 🙂

By: jeannie sheehy

jeannie sheehy — Fri, 02 Feb 2024 22:09:38 +0000

I have made these cookies at least 10 times…I know the recipe by heart. Hands down the best chocolate chip cookies…..ever. Thanks for sharing.

By: Stephanie Stewart

Stephanie Stewart — Fri, 02 Feb 2024 07:34:29 +0000

These were absolutely hands down the best cookies ever. I will never go back to making chocolate chip cookies the old way.

By: Sam

Sam — Mon, 29 Jan 2024 14:17:49 +0000

In reply to Pam.

I’m so glad you enjoyed them so much, Pam! 🙂

By: Pam

Pam — Mon, 29 Jan 2024 00:02:19 +0000

In reply to Anna.

Hi Sam! I’m an experienced baker and a bit of a cookie snob. These were absolutely wonderful!!!! Great recipe that I will be making again for sure! Thank you;0)

By: Anna

Anna — Thu, 25 Jan 2024 01:22:25 +0000

These are so amazing that they are dangerous. I think I found my new favorite cookie. Browned butter is such a flavor blast!! Thanks for the recipe!

By: Sam

Sam — Mon, 22 Jan 2024 17:42:50 +0000

In reply to Amellia.

Hi Amelia! You need 225g before browning. You will lose some of that during browning, this is normal and accounted for in the recipe, no need to add any more to it. Enjoy!

By: Amellia

Amellia — Mon, 22 Jan 2024 17:30:43 +0000

In reply to Emily @ Sugar Spun Run.

hello, should you have 225g of butter after Browning it? or before Browning it? as you lose some after it’s browned. I had about 200 g after Browning. I added more to try and reach the 225 but still around 210. If anything, I’ll add some beef tallow to get 225 and see what that does for cookies I’m sure it will be much richer in flavor. thanks!

By: mle

mle — Thu, 18 Jan 2024 22:10:24 +0000

These are my absolute favorite cookies to bake. They come out perfect every time and the flavour is amazing. Thank you for sharing!!🍪🍪🍪

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 16 Jan 2024 20:51:59 +0000

In reply to Stella.

So glad you enjoyed the cookies, Stella! Try our brown butter toffee cookies next 🙂