Brown Butter Chocolate Chip Cookies.

You haven’t had a chocolate chip cookie until you’ve had a brown butter chocolate chip cookie.

Sally's Baking Addiction Brown Butter Chocolate Chip Cookies-- you haven't had a chocolate chip cookie until you've had a brown butter chocolate chip cookie.

Warning: These brown butter chocolate chip cookies will make your clothes shrink.

Wink wink.

So, we made it to the final recipe in my Christmas Cookie Palooza. I’ve seen about 4857029145 cookies go in and out of my oven this past month. Kevin’s coworkers have never been more well fed, my friends have never been so sugared-up, and my treadmill has never seen so much of me. Also: the only things in my freezer are peas, cookies, the top tier of our wedding cake, cookies, ice cubes, cookies, and biscotti. All in a good month’s work.


 Are you sick of cookies ye… I can’t even finish asking that. Cookie monsters, we are.

Sally's Baking Addiction Brown Butter Chocolate Chip Cookies-- you haven't had a chocolate chip cookie until you've had a brown butter chocolate chip cookie.

Let me present you with the grand finale. brown butter chocolate chip cookies. Or you can call them by either of their 2 nicknames: Not Your Regular Chocolate Chip Cookies and/or The King of Cookies. Both quite fitting.

There’s as much flavor in one of these brown butter chocolate chip cookies as there is in an entire batch of ordinary chocolate chip cookies. If you’ve ever browned butter before, you’re familiar with the unsurpassable nutty and caramel flavors that come along with it. Browning butter, a simple technique, can be done on the stovetop. You’re literally just browning butter. The aroma of browned butter alone is enough to make me salivate, and the flavor is absolutely marvelous. Nutty and caramel-y as I mentioned, like toasted hazelnuts swimming in a pool of caramel sauce. YES.

Doing this extra step to the butter you use in a cookie recipe makes an already good cookie recipe, even butter. I just typed butter. Instead of better. Again. Now, this isn’t a technique that will work with ALL cookie recipes. Typically the recipe requires some testing if you’re replacing creamed butter with browned butter. Or even melted butter with browned butter. During the browning process, as butter goes from yellow to amber in color, it loses some moisture– about a 20-35% loss. This is a lot of moisture to leave out of your cookie recipe! Maybe adding a little extra butter or another egg yolk to the cookie recipe will make up for this moisture loss? But then you may have too much concentrated fat in the cookie recipe. Confused? Trust me, I even confused myself testing this recipe.

Let me make it nice and easy for you. Browning butter = unbeatable flavor + moisture loss. Cookie dough using browned butter needs extra moisture. Milk = creamy, low-fat moisture. Low fat milk is the answer. Just look at this dough. ↓ ↓

Sally's Baking Addiction Brown Butter Chocolate Chip Cookies-- you haven't had a chocolate chip cookie until you've had a brown butter chocolate chip cookie.

Now that we have that milk/browned butter business out of the way, let me explain a few things about this cookie dough before you begin.

After browning the butter (make sure you take a peek at my step-by-step browning butter photos below the recipe), chill said browned butter. Chilling the brown butter will solidify it. Obviously. Once chilled into a solid mass, cream it with brown and granulated sugars as if you were creaming softened butter. The key to chilling the brown butter? Do it in a large tupperware or baking pan. The larger the tupperware or pan, the thinner the layer of butter will be. And the quicker it will solidify. Save time when you can.

After the cookie dough is all mixed up, you have to chill it again. Am I a broken record? I know I always, always talk about chilling cookie dough but there is a reason for it. Chilling cookie dough not only ensures a thicker, more solid cookie but an accentuated flavor. I actually got to talking with my friend’s mom about cookie dough chilling the other night. I don’t seek people out and begin talking about cookies, I promise. She brought it up! But we discussed that chilling develops a heightened buttery, caramel-y flavor. Pair this with the flavor of brown butter? MIND BLOWING. Yes, all caps mind blowing!

I’m a chilling cheerleader.

I’m not going to tell you to chill this cookie dough for days on end. No one has time for that. And I’m not waiting 3 days for a batch of chocolate chip cookies. (If you want to, be my guest! You’ll love the flavor that comes with aging cookie dough for that long.) Chilling for about 3-4 hours is perfect. So on top of chilling your brown butter, which takes about 3 hours, and chilling the cookie dough– we’re looking at 6-7 hours in the refrigerator. Just enough time for the cookie dough to thicken, develop its flavor, and allow its moisture to distribute evenly. Thus resulting in a cookie so thick, so chewy, so flavorful, and soooo unlike any other chocolate chip cookie.

It’s not even fair how good these cookies are. And I know what you’re thinking– how does this recipe compare to my Chewy Chocolate Chunk Cookies? That cookie uses melted butter, not browned. You could sub browned for melted (in fact, some readers have!) but I find the resulting cookie to be a little crumbly. Which is in part to the missing moisture, explained above.

Sally's Baking Addiction Brown Butter Chocolate Chip Cookies-- you haven't had a chocolate chip cookie until you've had a brown butter chocolate chip cookie.

To Know Before Beginning:

  • Do not leave out the cornstarch. It creates a softer cookie.
  • For pretty cookie tops, press a few chocolate chips into the tops of the finished cookies as they cool. (As instructed in the recipe below.)
  • Make sure you plan ahead and have enough time for both stages of chilling. Chilling is everything in this cookie recipe.
  • More brown sugar than white = chewier, softer cookie.
  • An extra egg yolk = chewier, richer tasting cookie.
  • Low fat milk = low fat moisture into the dough (see above for more detail).
  • The milk makes up for the loss of moisture in the browning butter process.
  • Want to make cookie bars? Use a 9×13 pan and bake for 24-28 minutes or until lightly golden brown on top. No need to chill the cookie dough, just chill the brown butter as directed.
  • Feel free to add chopped nuts like pecans or walnuts, making sure to leave the total amount of add-ins (including chocolate chips) at 1 and 1/2 cups.
  • Wait until you try them on day 2. If there are any left on day 2. Still so soft and an even better flavor. Flavor, flavor, flavor.
  • Sandwich butter pecan ice cream in the center of two cookies. You’re welcome.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Brown Butter Chocolate Chip Cookies

Yield: around 2 dozen

Total Time: 7-8 hours total, including chilling, baking, and cooling

Print Recipe

You haven't had a chocolate chip cookie until you've had a brown butter chocolate chip cookie.


  • 1 cup (230g) unsalted butter
  • 1/2 cup (100g) granulated sugar
  • 1 cup (200g) packed light brown sugar (or dark brown)
  • 1 large egg + 1 egg yolk, room temperature preferred
  • 2 teaspoons vanilla extract
  • 2 and 1/2 cups (312g) all-purpose flour (measured correctly)
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) low fat milk (1% preferred)
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips


  1. Brown the butter according to my instructions below this recipe. Once browned, immediately remove from heat and pour into a large tupperware or a 9x13 baking pan. Try to leave some of the browned solids/bits in the pan, unless you like a slightly more complex browned, almost burnt-like flavor. I like to leave them behind and discard. Cover tightly, place in the refrigerator, and chill until solid, about 3 hours (or even overnight or up to 1 day).
  2. Remove solid brown butter from the refrigerator and spoon into a large bowl (or the bowl of your stand mixer). Using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the chilled brown butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
  3. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined, then beat in the milk on medium speed. The cookie dough will be quite thick. Add the chocolate chips and mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3-4 hours1 and up to 3 days. Chilling is mandatory for this cookie dough. The longer the better; I always chill for at least 4 hours.
  4. Remove cookie dough from the refrigerator and allow to sit at room temperature for 20 minutes-- if the cookie dough chilled longer than 4 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. Once chilled, the dough may be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1.5 Tablespoons of dough each, into balls. Bake the cookies in batches for 11-12 minutes, until slightly golden brown around the edges. My oven has hot spots and yours may too- so, be sure to rotate the pan once during bake time. The baked cookies will look extremely soft in the centers when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. During this time, you can press a few extra chocolate chips into the top of the warm cookies-- for looks. The cookies will slightly deflate as you let them cool. After 5 minutes, transfer to cooling rack to cool completely.
  6. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. Unbaked cookie dough balls freeze well - up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Additional Notes:

  1. You may chill the dough using this alternative: chill the cookie dough as a whole for 1 hour. Then remove from the refrigerator and roll into 1.5 Tablespoon balls, as the recipe suggests before baking. Continue to chill the cookie dough balls for the remaining 2-3 hours (or freeze them as suggested in the last step). Some readers find this easier! If you do this, you do not have to let the cookie dough sit at room temperature in the next step.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Hi! Me again. Let me show you how to brown butter.

First, slice up your butter. Slicing ensures the butter melts down evenly. It doesn’t have to be Tablespoon slices, just slice it up into smaller blocks. Melt over medium heat in a skillet. Ideally, you want to use a pan with a light colored bottom so you can keep track of the butter’s color… as opposed to my BLACK skillet. Whoops.

Brown Butter for Brown Butter Chocolate Chip Cookies

Oh! This is my spatula.

Brown Butter Chocolate Chip Cookies

Stir the butter occasionally to ensure the butter is browning evenly. Once completely melted, the butter will foam up. You’ll notice lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should begin to have a nutty aroma. One it begins to turn tan, remove from the heat and place on a cool surface to stop the cooking process. Burnt butter is bitter; if your butter is extremely dark, it is burnt and time to start over.

The time it takes to brown butter depends on your pan and your stove. For me? It usually takes about 6 minutes. Hopefully you can kind of see the color of the butter in the right picture.

Once browned, pour into a container or pan as instructed in the recipe. Try to leave some of the browned solids/bits in the pan, unless you like a slightly more complex browned, almost burnt-like flavor. I like to leave them behind and discard.

Brown Butter for Brown Butter Chocolate Chip Cookies

That’s it! Chill as directed in the recipe above and use in the cookie recipe.

Sally's Baking Addiction Brown Butter Chocolate Chip Cookies-- you haven't had a chocolate chip cookie until you've had a brown butter chocolate chip cookie.


193 Responses to “Brown Butter Chocolate Chip Cookies.”

  1. #
    Marshaposted February 7, 2015 at 4:15 pm

    These are so amazing, and I enjoyed baking them too!
    A family favourite already. Thank you 🙂


  2. #
    Diannaposted February 10, 2015 at 3:16 am

    You need a print friendly button as the printer wants to print out 32 pages to get this recipe!!!


    • Sallyreplied on February 10th, 2015 at 5:48 am

      The print button is next to the recipe title and small photo.


  3. #
    jojoposted February 26, 2015 at 9:16 am

    hi, sally! i’ve just recently tried this recipe, but i decided to alter the sugar (including the brown sugar) content by almost half because my family doesn’t like their cookies to sweet. unfortunately, however, the cookies had a funny after taste that’s reminiscent of pancake batter. i wonder if the after taste was caused by unneutralized baking soda. thoughts?


    • Sallyreplied on February 26th, 2015 at 9:27 am

      That sound most definitely be the cause. Sugar doesn’t only sweeten cookies. It has many, many roles in the cookie dough as it bakes. I suggest taking a look at my healthier recipes. I have a few lower sugar cookies in this category:


      • jojoreplied on February 26th, 2015 at 9:34 am

        great! thanks!

  4. #
    Jessicaposted March 2, 2015 at 2:53 pm

    Quick question. If I already have some browned butter in the fridge would I just measure out 230g of it?? Or a little less since some is lost when you brown it? Hope this makes sense.. Thanks!


    • Sallyreplied on March 2nd, 2015 at 3:52 pm

      I would use only slightly less– maybe around 215g


      • Jessicareplied on March 5th, 2015 at 6:51 pm

        Oh my gosh that’s exactly what I did!! They turned out like they normally do!
        Thanks for responding. And needless to say, these cookies are always a hit when I make them. The best chocolate chip cookie you can imagine with a little hint of caramely goodness. So so so delicious!!

  5. #
    gposted March 3, 2015 at 9:07 am

    brown butter hard to remove from pan after chilling… any ideas for easy removal?


    • Jessicareplied on March 5th, 2015 at 6:52 pm

      I always chill mine in a glass pan and scoop it out with a spoon. Never a problem. Maybe let it sit for a few mins before you try??


  6. #
    Madelineposted March 6, 2015 at 2:19 pm

    Hey – this is totally random but I thought I’d let you know. I usually pull up recipes on my iPad, but for some reason every time I load this page on there, after a few seconds the iPad tries to open it with the App Store and sort of glitches out when it can’t. The same thing happened with my iPhone. I don’t know if it’s iOS or something funky going on with your site, but I thought I’d let you know!


    • Marissareplied on March 8th, 2015 at 1:25 pm

      The same happens to me too on my iPhone and iPad!


    • Sallyreplied on March 9th, 2015 at 7:29 am

      Thanks Madeline! Yes, I’m aware of the annoying issue and we’re currently working on it! Thank you so much.


  7. #
    Lindsposted March 11, 2015 at 7:54 pm

    I’m making these cookies for the SECOND time THIS week!! I made a half of a batch Sunday night and they were gone BEFORE dinner on Monday! Needless to say I will be making full batches from here on! I would thank you but you are ruining my diet! I’m now hooked on browned butter everything!!!


    • Lindsreplied on March 11th, 2015 at 7:59 pm

      Oh and I meant to ask, would using dark brown sugar instead of light brown sugar give it more of a caramel flavor?


      • Sallyreplied on March 12th, 2015 at 2:11 pm

        Dark brown sugar would be excellent! So glad you love these cookies.

  8. #
    Madelineposted March 17, 2015 at 9:03 pm

    I’m 12 and I LOVE baking. Your website is amazing and I love all your recipes! I have been making brown butter cookies for a while now and this recipe is perfection. I love how the brown butter gives this awesome nuttiness to the cookie. Thank you for this recipe!


  9. #
    Katharina Teichroebposted April 20, 2015 at 10:03 pm

    Hi Sally! I’ve got my dough chilling but mine was really dry and crumbly so i added more milk will this be a problem?


    • Sallyreplied on April 21st, 2015 at 2:31 pm

      Depends on how much more milk– what do you think you added? If it isn’t too too much more, the cookies should be just fine!


  10. #
    Gloriaposted April 21, 2015 at 1:08 pm

    Hey Sally,

    Love love love your recipes and nerd-out approach to baking! I made this dough last night and woke up suddenly remembering I had forgotten to add the milk. Any suggestions on where / how to incorporate after it’s already been super-chilled?




    • Sallyreplied on April 21st, 2015 at 2:26 pm

      Unfortunately, not without ruining the dough. I would bake the cookies as they are. If they are too dry/crumbly, you can always crumble them over ice cream.


  11. #
    Amyposted April 23, 2015 at 2:35 pm

    These are AMAZING. Thanks for another delectable cookie recipe. I check your website throughout the week and it is always the highlight of my day when there’s another sweet treat to try! My goal is to try all of your cookie recipes. Onto your new Dark Chocolate Chunk Oatmeal Cookies next. 😀 Can’t wait until your new cookbook is released this fall.


    • Sallyreplied on April 24th, 2015 at 3:45 pm

      What a TASTY goal you’ve got Amy! 😉


  12. #
    Racquelposted May 8, 2015 at 9:54 pm

    Hey Sally!

    Can’t wait to give these babies a try! I just browned the butter and am waiting for it to cool! The house smells absolutely marvelous!! One question, is there a reason you upped the temperature on these cookies opposed to your chewy cookie recipe from 325 to 350? Is it something about the brown butter? I love to hear all about your “cookie science”! It’s the only science I truly understand! 😉


    • Sallyreplied on May 9th, 2015 at 11:04 am

      For larger cookies (such as the chewy chocolate chunks), I usually like baking them at a lower temperature to ensure the entire cookie bakes through rather than just the edges or even just the top. These cookies are smaller, so 350 works just fine. Enjoy!


  13. #
    Hayleyposted May 11, 2015 at 5:29 pm

    I just made these as gifts for several of my professors to thank them for their influence on me since I’m graduating. I saw one of them the next day and most of the cookies were already gone! (She’d hidden two more from her husband, haha). Everyone who’s tried one of these has said they were fantastic!


  14. #
    Tammyposted June 15, 2015 at 10:54 pm

    I have made these before and they were AMAZING!! My fiance doesn’t normally like Choc Chip Cookies BUT he loved these 🙂
    P.S can you use full fat milk instead of low fat?


    • Sallyreplied on June 16th, 2015 at 7:55 pm

      Low fat is best. You want just a little bit of moisture without adding substantial fat to the dough.


  15. #
    Donn Ryanposted June 19, 2015 at 5:33 pm

    Hello Sally, over the years I have tried many cookie recipes to find just the right ones. I now use four of your recipes in my Restaurant & Bakery: Brown Butter Chocolate Chip Cookies, Soft & Chewy Oatmeal Raisin Cookies, Inside Out Chocolate Chip Cookies (I use chocolate chips and mint chips in these), Soft & Chewy Oatmeal Raisin Cookies. They are perfect for texture and flavor. So glad I found your website, regards, Donna


  16. #
    Stephanieposted July 1, 2015 at 8:02 pm

    These were not as buttery tasting as I was hoping for, but the browned butter did give a wonderful flavor that I had not experienced yet. However, the flavor was overshadowed by the amount of chocolate chips. I love chocolate, but I would greatly reduce the amount if I make these again. Maybe 1/2 – 2/3 the amount the recipe states.


  17. #
    Amyposted July 15, 2015 at 8:43 am

    Thank you for the super helpful description of browning butter. These were phenomenal! I’ve made many batches since trying this for the first time. I always read your posts and try to follow your directions exactly and I’m glad I do because chilling in this recipe is e-v-e-r-y-t-h-I-n-g & completely necessary.

      One batch I did use mini-chocolate chips because my friend prefers them (she says they get that “Panera taste” with chocolate chips in every bite), but, I could eat them with any add-in. I’ve shared this recipe more than any other recipe from your site.

    Now that you’ve gotten your readers hooked on brown butter, any chance you’ll develop a brown butter frosting? Thanks for another amazing cookie recipe – you really are THE cookie lady! 


    • Sallyreplied on July 15th, 2015 at 11:55 am

      Amy, a brown butter frosting seems to be just the ticket to COMPLETE my life. I have to do something like that!!


  18. #
    Stefanieposted July 18, 2015 at 6:18 pm

    Hello Sally! Was just wondering-  I just put the brown but I feel like I lost so much butter in the browning process. I have it in an average sized cereal bowl right now (it burned through my tupperware!) and I feel like I do not have two cups worth of butter. Is this normal, or should I make more?


    • Sallyreplied on July 19th, 2015 at 11:27 am

      Less butter after browning is expected. The amount slightly varies– but you are not supposed to have 2 cups. You should begin with 1 cup of butter (2 sticks) and then the amount is reduced from there.


  19. #
    JoNellposted August 6, 2015 at 10:55 am

    These cookies sound so good!  I want to share with some friends and would like to know if the recipe can be doubled without endangering the quality of the cookies. Thanks!


  20. #
    Jessicaposted August 11, 2015 at 9:35 pm

    You are a cookie Godess!  I made them tonight and they are delicious.  They do have a great caramel flavor.  They take a bit longer to make than other recipes I’ve used but well worth it.  Mine weren’t quite as thick as yours, I did the minimum chill time for the dough.  I only baked up half the dough tonight so I’m going to finish baking tomorrow and see if the extra chill time does the trick.  Thank you so much for this recipe -and all your others ;). I have a new go to chocolate chip cookie recipe.


  21. #
    Rosemaryposted August 12, 2015 at 1:35 pm

    Cookie nirvana. Texture and flavor that evolves. So rich I feel satisfied after eating two and like a glutton after having three. I prefer my butter a little browner than the recommended directions, though. 🙂

    Try adding 1.5 teaspoons of mint extract instead of vanilla, you’ll thank me!


  22. #
    Marianne Pageposted August 21, 2015 at 8:21 am

    Hi Sally, 

    Is it okay to chill the brown butter overnight? Want to make the brown butter tonight and the cookie mixture tomorrow. 

    Please do let me know. Dying to try this recipe!


    • Sallyreplied on August 21st, 2015 at 8:27 am

      Absolutely, yes!


  23. #
    Rayleposted September 1, 2015 at 6:25 pm

    These look so amazing! One quick question:is it ok to use baking powder instead of baking soda? My mom said that they were basically the same thing, is that true? Gonna make these on the weekend when I have more time!


  24. #
    Jenniferposted September 12, 2015 at 1:10 pm

    How far in advanced can we make the brown butter? Can we make it then allow to chill in the fridge for a few days?


  25. #
    dinaposted October 24, 2015 at 2:23 pm

    Hello sally 
    Thank you so so  much for this blog and these incredible  recipes ..i do a lot of cookies recipes but this recipe turns flat even though i chill the dough and put a few table spoon of flour .. is this normal ??what can i do to become more big and fat because this recipe is so much delicious??


  26. #
    Coraposted November 8, 2015 at 7:43 pm

    Hi sally!! I just made these babies, the flavor is amazing but I baked them for about 18 minutes and they still do not seem cooked on the bottoms and leave behind greasy spots on the sheets. This has happened for a few other of you cookie recepies and I was wondering if you had any suggestions. Maybe add another tablespoon or two of flour? Thanks!


    • Sallyreplied on November 8th, 2015 at 9:13 pm

      Cora, a little more flour should help. I’d say about 3 more Tablespoons.


  27. #
    Adinaposted November 10, 2015 at 3:16 am

    I made these over the weekend, subbing chocolate chips with a 100g bar of each white and milk chocolate. They are amazing! Thank you! (Super rich and sweet)


  28. #
    JustGheeposted November 10, 2015 at 4:47 pm

    Hi Sally! 
    I made a large batch of brown butter – what would the conversion be if i had brown butter on hand and was not making it from scratch from one cup of unsalted butter? 


    • Sallyreplied on November 11th, 2015 at 8:05 am

      I’m really unsure of the exact amount. Perhaps 3/4 cup?


      • JustGheereplied on November 12th, 2015 at 4:44 pm

        worked well! i’m going to tag you on instagram to show ya!

  29. #
    Mayposted November 16, 2015 at 9:37 pm

    Hi Sally

    I try making these..I had a hard time beating the butter with hand it okay to melt it a bit? Took me almost 5 min to even get it to soft form but I wouldn’t say smooth. 


    • Sallyreplied on November 17th, 2015 at 6:23 am

      Sounds like the butter was much too cold. How about leaving it out on the counter for 20 minutes or so I don’t recommend melting.


      • CHERYLreplied on December 22nd, 2015 at 7:37 pm

        I had the same problem, and I’m scratching my head here, as to how it would be any different coming right out of the fridge.  

  30. #
    Biancaposted November 21, 2015 at 2:05 am

    So….what would happen if say, someone made this dough really late at night and so accidentally used bread flour instead of all purpose? Should this person toss the dough and go cry herself to sleep?


    • Sallyreplied on November 21st, 2015 at 9:04 am

      All is not lost! The cookies might still be OK. They may be a little more dense and chewy.


  31. #
    Mindyposted December 23, 2015 at 4:14 pm

    These are so delicious! Is it possible to cut the recipe exactly in half or will that alter the taste? I supposed I could just freeze some of the dough


    • Sallyreplied on December 23rd, 2015 at 4:25 pm

      I would make the recipe as is and freeze half the dough, just as you said. Things can get a little tricky when it comes to halving. I find the texture is almost never the same.


  32. #
    Patriciaposted January 6, 2016 at 12:53 am

    Can I use salted butter for the browned butter? Would you cut down on the salt in the recipe?? 
    Thank you for this recipe! It’s going to be amazing!


    • Sallyreplied on January 6th, 2016 at 8:05 am

      Absolutely! I would reduce the salt in the recipe to 1/4 teaspoon.


  33. #
    Peggy Dolomontposted January 13, 2016 at 10:51 am

    I want to make these today but I only have whole milk…will it ruin the cookie? 


  34. #
    Keliposted January 13, 2016 at 12:13 pm

    Hi! I just baked these, and they are quite flat. They are chewy, flavorful and yummy, but they did not come out like yours. This is the first time of all the recipes (of yours) that they did not come out right. Thoughts?


  35. #
    Jenposted January 18, 2016 at 5:34 pm

    LOVE these cookies!  Thank you so much!  I sprinkle a little coarse salt on them before they go into the oven.  Yum!


  36. #
    evaniaposted January 23, 2016 at 7:56 am

    hi! so i baked the cookie again, this time it turned out pretty well, chewy, moist ,flavorful, but they were flat! the problem before was my chilling time now i found out that my problem is not enough flour but the cookie doughs are chilled so much that they are hard as ice, should i thaw them until they are back to their original thick-liquid form?


  37. #
    Rabia Ahmedposted March 19, 2016 at 7:49 am

    They were as good as they looked in this recipe! Even my dad ate them and he never eats my cookies, lol. Also, I accidentally put in 1 tsp baking powder instead of baking soda but then added a little bit of baking Soda too. They still turned out pretty good. Thank you! Second recipe of yours that I’ve tried and I’m a huge fan now!


  38. #
    SherylBposted March 29, 2016 at 10:16 am

    I followed the recipe to a T!!! Turned out just like your cookies Sally! I chilled my dough overnight because I didn’t have the time to bake it the same day and they turned out wonderful. Thanks for sharing your recipe…


  39. #
    Francescaposted April 17, 2016 at 2:53 pm

    Just came out the oven! Totally delicious and beautiful too! I used dark brown sugar and they look beautifully golden. I used white chocolate chips because some how I ran out of my giant bulk of semi sweet but I think they’re a winner anyway. just wanted to report back they are worth the time and waiting for everything to chill. Thanks Sally!


  40. #
    Tiffanie Bposted May 15, 2016 at 6:31 pm

    I saw this recipe and really really realllyyy wanted to make these into bars, but when I reached for my bag of semi-sweet chips I didnt have enough. 

    So with some master engineering, white chocolate chips and white chocolate covered pretzel  mixed into the semi sweet chips we arrived at the final step. Tasting.

    Its moist. Sweet. Salty. Savory. I have NO REGRETS! 

    I love all of your recipes! This one ended up being a bit intriguing and I will definitely be trying the regular cookie version when I restock my chocolate supply.


    • Sallyreplied on May 16th, 2016 at 7:43 pm

      Oh my gosh your “accident” creation sounds AMAZING.


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