What would be the best way to go about it? Hi Monique! … May I share them on my blog and link back to you? Bake for 10 to 12 minutes, until golden brown. The dough should also not be crumbly or ‘greasy’. So good!! Note that you might want to reduce the salt in the recipe. There’s also a chance that you measured differently when converting to grams. but it’s SO worth it glad you love these! Does it matter? Can’t wait to bake them. This recipe should work out perfectly. Place the butter in a pot over medium heat. They crumbled apart when I cut the log even after allowing it to warm slightly. Wow! The cookies baked up perfectly. The second set I watched more closely so halfway through baking, while there was still a lump of dough in the middle, I pressed that down with a spoon which helped produce slightly thicker cookies that were easier to come off the parchment. Preparation. I didn’t want to chill it because the batter was SOOO good but I’m glad I did. Cookie perfection is hard af. Lol, I like to keep it simple as long as the quality is the same! I have made these cookies 10x and they are amazing! Thanks so much! Martha Stewart may receive compensation when you click through and purchase from links contained on And should I cut down on chocolate chips? I creamed the brown butter with the sugar manually and am thinking it might be that or that I should add a bit more flour? Glad everyone enjoyed . Sounds like you had too much flour. I make them regularly for my co-workers and they DEVOUR them! however can I use this recipe without the eggs for eggless chips? I’m glad you tried them out both ways! Add to butter … Thanks Monique for creating this!! 'Tis the season to enjoy (and gift!) Thank you for such an incredible recipe!! Bested only by, perhaps, the nutella-stuffed ones on this site. Make them ASAP! Question, is it normal that my dough was super tough to mix. Best chocolate chip cookies ever. I noticed just a couple small differences in the dough between these and the nutella stuffed ones…Can I use this recipe and stuff half with the nutella? However, I also desired a slightly crispy edge that would hold together well upon dunking into a big glass of milk. So when I made them yesterday I followed everything to the T. I am not sure what went wrong but my cookies came out flat and almost goopy. Check out this video for help: https://www.instagram.com/tv/B5iV3CCHSNN/. The center is soft and chewy and the level of sweetness is just right. It could just be how you measured the flour. I might suggest freezing them for Sunday morning just so they’re extra fresh hope everyone loves them! In mere minutes, a stick of unsalted butter melts, then simmers and sputters, transformed into an intoxicatingly fragrant and impossibly silky brown sauce. And, since I still have the majority of the dough sitting in the fridge overnight, is there a way to remedy it? I have never, never, ever ever ever eaten one as spectacular as this. THEY WERE AMAZING! Since i mixed the dough it hasn’t sat on the counter at all. I never would have thought of adding greek yogurt. So happy to hear that! And love the tip to form cookies into balls before chilling. Omg, These are the best chocolate chip cookies. So nice of you to make these for your friends you’ll have to try these ones out for yourself: https://www.ambitiouskitchen.com/brown-butter-snickerdoodle-cookies/. Thanks for the recipe — I will definitely keep this one and make it again! Happy to hear that! Believe, folks, these are the BOMB. © Copyright 2020 Meredith Corporation. Bravo! It doesn't have to be perfectly rolled. Salty Brown Butter Chocolate Chip Cookies. I also used dark chocolate chips and semi sweet chunks. I would recommend 1/2 cup chopped pecans and reducing the chocolate chips by 1/2 cup . If I were to double the recipe, would you use 2 whole eggs and 2 egg yolks, or would 3 eggs work? I made another batch today to use for Super Bowl Sunday (3 days away). Browning the butter was not hard at all and I definitely recommend adding the salt on top of the cookies… it just added that extra oomph! Even though it says 2 cups the parentheses remains the same (2 sticks). I would do 2 whole eggs and 2 egg yolks to maintain consistency! … I doubled this recipe using the “serving” adjustment on the print page. Thanks again!!!!!!! Notes: That gives them an even richer dark caramel flavour. Just gave this recipe it’s 100th review lol! I live over 6,000 feet and that often makes cookies totally flat – especially when using all butter. Love your tips! My patience is being tried. Monique thank you!! The Chocolate Chip Cookie recipe with burnt butter is amazing. I’ve made these cookies about 5 times now because I can’t bring myself to use another recipe! Perfect! I’m waiting for the dough to chill. I’m glad I did. 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