BEST Brown Butter Chocolate Chip Cookies

Zoha Malik

by Zoha Malik

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Rated 4.80 out of 5

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These are the absolute BEST Brown Butter Chocolate Chip cookies you will ever have, and that’s a guarantee. Once you try this easy and reliable recipe, it will become your new go-to and you will forget about all other recipes out there. These cookies are everything they should be: thick, crispy on the outside, gooey and chewy on the inside, with a perfectly balanced flavor and lots of chocolate.

brown butter chocolate chip cookies on a wire rack. they are thick and golden, crispy on the outside with lots of melted chocolate puddles and sprinkled with sea salt. focus on one cookie
5 halves of brown butter chocolate chip cookies stacked on top of each other. They are thick with a gooey and chewy center with lots of melted chocolate

Read the full blog post below for detailed notes, tips, tricks, photos and videos.

WHY ARE THESE THE BEST BROWN BUTTER CHOCOLATE CHIP COOKIES?

Listen – I know there are hundreds, if not thousands, of recipes claiming to be the best, so I understand your skepticism. But here’s my case for why I believe these brown butter chocolate chip cookies are, in fact, the best ever:

  • The perfect texture: These cookies check all the boxes when it comes to their texture. They are crispy on the edges, thick, gooey and chewy in the middle, and oozing with chocolate
  • Mind-blowing flavor: These cookies taste expensive and luxurious, not cheap and sweet. The brown butter adds a lovely nutty flavor to them, the small amount of coffee gives them an amazing depth, the sugar quantity is just right, and the chocolate flavor shines through
  • An easy, no-fuss recipe: This recipe is as good as it gets. No need for a mixer, no need to “cream” butter and sugar (I know we all hate doing that). I’ve tried different methods and created a recipe that you won’t dread making!

Don’t believe me? Check out just a few of the reviews I’ve received on these cookies:

I made them…we ate them…I must make more of them! These are the best cookies I have ever made so thank you for sharing! Ooey, gooey, chewy, chocolatey – so sinful and perfect!

@crazelade


Tried this today.. and i must say., this is the best chocolate chip cookies recipe that i baked that i will eat the entire thing..

ovenlymadebykc

I made these and they were awesome, so many creators on this app claim to have the best but these were the best I’ve tried.

@whatmelydid

Oh my god! This was soooo good.. I usually cream the butter and white sugar, but here the caramelization with brown sugar took the cookies to a whole new level!
Definitely sticking to this recipe going forward!

@sowmya

WHAT’S DIFFERENT ABOUT THIS RECIPE?

This recipe is the result of multiple trials, several batches of “okay” cookies, and lots of late night brain storming. I’ve even made minor improvements after initially publishing it, although it was already widely loved.

There are three things that set this recipe apart from others:

  1. A unique method of “caramelizing” the sugars in the butter. You melt and brown the butter in a pan, then add the sugars to the same pan and whisk for just 2 minutes on the lowest heat setting. This is not enough time to actually caramelize the sugars, but the heat starts the caramelization process and adds a wonderful toffee like flavor to the cookies. Not to mention, this approach feels a lot easier and less of a hassle than bringing out a mixer and creaming butter and sugar!
  2. The perfect amount of sugar. If you’ve made other cookie recipes, you will notice this one has a much lower quantity of sugar, which means these cookies are not overly sweet! I have perfected the sugar amount while still retaining a wonderful texture in the cookies. The ratio of brown sugar to white is also just right to get the crispy exterior and chewy interior
  3. A hint of coffee. A small amount of instant coffee is added to the cookie dough to give it an extra depth of flavor. The cookies don’t taste like coffee, though, don’t worry!
  4. The right ratio of butter to flour. This recipe has a higher ratio of butter to flour than most recipes, which means the cookie dough is more soft and sticky than usual. This helps get a crispy chewy texture in the cookies as opposed to dry, crumbly or cakey
half eaten chocolate chip cookie leaned against a stack of cookies to show its texture. it's golden and crispy on the outside and gooey inside with lots of chocolate

TIPS TO PERFECT THESE COOKIES

This is a very simple, fuss-free recipe, but I do have some important tips to help you get these cookies *just* right:

  • Use a weighing scale instead of measuring cups! This is especially important for flour, because most people stuff too much flour in measuring cups leading to a drier cookie dough. I highly recommend this kitchen scale which is under $10 and has lasted me 3 years
  • Don’t overcook the sugars. Keep the heat on the lowest possible setting after browning the butter, and whisk the sugars in for just 1-2 minutes. The intention is to add heat to them, not to melt or caramelize them. Don’t worry if they start to look lumpy or grainy, that will all get fixed when you add the egg and egg yolk
  • Use chopped chocolate instead of chocolate chips to elevate the cookies. Chocolate chips have stabilizers in them which prevent them from properly melting in the cookies. Chopped chocolate melts more, tastes better, and adds more texture because it has chunks of different sizes
  • Make sure the wet ingredients aren’t hot before adding dry ingredients. Well, first let the butter and sugar cool down for ~5 minutes before you add the egg & yolk. Then make sure the wet ingredients are not hot when you add the dry ingredients and chocolate, otherwise the chocolate will melt!
  • Do not overmix when adding the dry ingredients and chocolate. Gently fold until just combined
  • Chill the cookie dough! I know you don’t want to hear this but it is absolutely crucial for this recipe. Chill for at least 2 hours but ideally overnight. If you want cookies without chilling, check out my No Chill Chewy Chocolate Chip Cookies instead!
  • Do not overbake. The cookies should be firm around the edges but soft in the middle when they come out of the oven, as they will continue to firm up from the residual heat in them. I always recommend baking one test cookie first, as baking time can vary depending on the size of the cookie, your oven, and the type of baking sheet you use
5 brown butter chocolate chip cookies stacked on top of each other with more in the background. cookies have a deep golden color and puddles of melted chocolate on top
close up of a brown butter chocolate chip cookie on a wire rack with puddles of melted chocolate on top

Yes, chilling cookie dough is absolutely crucial, and no, you cannot skip it. Even if there are recipes on the internet that claim they don’t need chilling time, I guarantee those cookies will also be 10 times better after chilling the cookie dough (the only exception to this rule is my No Chill Chocolate Chip Cookies – those actually *are* good without chilling!).

Chilling cookie dough in the fridge for 2+ hours does a few things:

  1. It deepens the flavor. Chilling encourages the sugars in the cookie dough to break down further, developing a deeper and more complex flavor
  2. It improves the texture. Chilling allows the flour to absorb more of the liquid content in the dough, which then helps improve the texture. Cookies that are not chilled are more cakey, dry and crumbly, while the same cookies baked after chilling are more chewy and gooey
  3. It reduces the spread, resulting in thicker cookies. This is the obvious one! Since the cookie dough will take more time to heat up in the oven, it won’t spread as fast, and you will have thicker cookies

Note that you cannot speed up the chilling process by placing the cookie dough in the freezer. The freezer will just stop most reactions from occurring, so while the cookies will spread less, their flavor and texture won’t necessarily be as improved. Always chill in the fridge first, then feel free to transfer to the freezer.

Here’s a little video comparison to further convince you:

@bakewithzoha

A little cookie science! Are you team chill or no chill? #cookies #chocolatechipcookies #cookiescience #bakingtips #bakingscience

♬ Chill Day – LAKEY INSPIRED

MY FAVORITE CHOCOLATE TO USE IN THESE COOKIES

Since I get a hundred questions a week about the chocolate I use, I am linking it for you! I go for a mix of dark and milk to get more complexity of flavor in my cookies, but you can also use semi-sweet only.

I absolutely love this chocolate from Valrhona! It is incredible quality and tastes absolutely delicious. I often buy it in bulk and store it in massive containers in my pantry. It is also available in smaller quantities on Amazon, and in some Whole Foods!

If you don’t have access to Valrhona chocolate, don’t worry. Use any good quality chocolate bar you like the flavor of, like Lindt or Ghirardelli.

PROCESS WITH PHOTOS

The detailed recipe is in the recipe card below, but let’s go over the steps with photos to help you visualize everything.

Melt the butter in a pan, then continue to cook and stir until it browns:

cubed unsalted butter in a saucepan
melted browned butter in a saucepan

Add the white and brown sugar, and whisk on the lowest heat for 1-2 minutes:

brown and white sugar added to brown butter in a saucepan
brown and white sugar whisked into brown butter in a saucepan

Let cool for 5 minutes, then whisk in the egg, egg yolk, coffee and vanilla until smooth and creamy:

eggs and vanilla added to butter and sugar mix in a saucepan
whisk mixing together eggs in butter and sugar in a saucepan
eggs whisked into butter and sugar mixture until smooth and caramely

Separately, sift together the dry ingredients and mix with chopped chocolate:

chopped chocolate and flour in a small glass bowl
chopped chocolate and flour mixed together in a small glass bowl

Fold the dry ingredients and chocolate into the wet ingredients in 2 batches, mixing only until combined (make sure the wet ingredients aren’t hot beforehand):

dry ingredients added on top of wet ingredients to make cookie dough
half of dry ingredients folded into wet to make cookie dough
more dry ingredients added on top of wet ingredients to make cookie dough
thick and gooey brown butter cookie dough with lots of chocolate in a bowl

Scoop the dough into 10 cookie balls, and top them with more chopped chocolate. Chill in the fridge:

cookie scoop scooping a cookie ball from dough in a small bowl
10 cookie dough balls on a baking tray topped with lots of chopped chocolate

Bake the cookies once thoroughly chilled, then sprinkle with flakey sea salt and enjoy!

brown butter chocolate chip cookies on a wire rack. they are thick and golden, crispy on the outside with lots of melted chocolate puddles and sprinkled with sea salt
close up of 5 halves of brown butter chocolate chip cookies stacked on top of each other. They are thick with a gooey and chewy center with lots of melted chocolate

FREQUENTLY ASKED QUESTIONS

Why did my butter and sugar mixture crystallize?

If by “crystallize” you mean the sugars look grainy, that’s totally okay – the mixture will become smooth after adding the egg and egg yolk.
However, if your sugar mixture actually crystallizes or seizes up, it is likely because you cooked the mixture on high heat or for too long. Please make sure you are only cooking on the lowest heat setting for just ~1-2 minutes. We don’t want to caramelize the sugar, we are just facilitating the dissolving process. If in doubt, remove the butter from heat, and then whisk in the sugars.

Can I reduce the sugar in these chocolate chip cookies?

This recipe already has a low amount of sugar, but if you need to reduce it further, you can reduce the brown sugar from 2/3 cup to 1/2 cup.

Why did my chocolate melt in cookie dough?

Either the mixture was too warm, or you chopped your chocolate too small. Make sure the wet ingredients aren’t hot before adding the dry.

Can I use chocolate chips instead of chopped chocolate?

You can, but you won’t get the luxurious, incredible cookies you’re hoping for. Chocolate chips don’t taste as good, and don’t melt into puddles like chopped chocolate. I STRONGLY recommend using chopped chocolate.

How to tell when chocolate chip cookies are done baking?

The cookies will feel firm and set on the edges, and somewhat soft in the middle. They will set more as they cool!

Why are my chocolate chip cookies flat?

This is likely because you didn’t chill the cookie dough enough. Make sure you don’t skip that step. It’s also possible you have made an error measuring the ingredients, or made a substitution which has changed the result.

How should I store chocolate chip cookies?

You can store these cookies in an airtight container at room temperature for 3-4 days. Instead of storing cookies for a long time, though, I recommend freezing the raw cookie dough balls, and baking fresh cookies whenever you need them! You can put a frozen ball in the oven directly, and add 2-4 minutes more baking time.

Can I freeze the cookie dough?

Yes! After scooping the cookie dough and chilling in the fridge overnight, you can transfer the cookie balls to the freezer. Then bake as many cookies as you want directly from the freezer, adding 2-3 minutes to the baking time, so you can have fresh cookies whenever you want them.

Want more cookies? Here are some other incredible recipes on the blog:

Print
brown butter chocolate chip cookies on a wire rack. they are thick and golden, crispy on the outside with lots of melted chocolate puddles and sprinkled with sea salt. focus on one cookie

Best Brown Butter Chocolate Chip Cookies

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.80 stars from 187 reviews

Your new go-to recipe for most indulgent, thick and chewy brown butter chocolate chip cookies!

Yield:10 cookies

Prep Time:
25 mins
Cook Time:
12 mins
Chilling Time:
2 hrs
Total Time:
2 hrs, 30 mins

Ingredients

  • 10 tbsp unsalted butter (140g)
  • 1/2 cup to 2/3 cup packed light or dark brown sugar (100g to 133g); to taste
  • 1/4 cup white sugar (50g)
  • 1 large egg
  • 1 egg yolk
  • 1 tsp vanilla bean paste
  • 1 tsp instant coffee dissolved in 1 tsp hot water
  • 1 1/3 cup all purpose flour (170g)
  • 3/4 tsp salt (you can reduce to 1/2 tsp if you don’t like your cookies to be too salty)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 4 oz dark chocolate, chopped (113g)
  • 4 oz milk chocolate, chopped (113g)

Instructions

  1. Place the butter in a non-stick pan and melt it on medium-low heat. Keep stirring for a few minutes until the butter starts to look brown and develops a caramel-y nutty aroma
  2. Turn the heat all the way to the lowest setting, and add the brown and white sugars. Whisk on the lowest flame for 1-2 minutes, then remove from the heat. The heat facilitates the dissolving of the sugars and starts breaking them down for a deeper flavor. You are not trying to caramelize or melt the sugars. The mixture may look somewhat grainy, don’t worry
  3. Remove from heat and cool the mixture for 5 minutes. It should be warm, but not hot anymore
  4. Add the egg and yolk, and quickly whisk to incorporate. Add the vanilla and instant coffee dissolved in hot water, and whisk for 1-2 minutes until the mixture becomes very smooth and creamy like caramel. If you see any clumps of sugar, press them down with the back of a spoon and they should mix in
  5. Sift all the dry ingredients into a separate bowl. Add the chopped chocolate and mix everything together
  6. Make sure the wet ingredients aren’t hot (they shouldn’t be). Add the dry ingredients to the wet in 2 batches and fold with a rubber spatula until just combined. Do not overmix! 
  7. Use a 2 tbsp cookie scoop to divide the dough into 10 balls (if the dough feels a bit too runny to scoop, refrigerate for 10 min first). Don’t apply pressure onto the balls, just gently pull them together
  8. Place the cookie balls onto a plate or baking sheet, and add a few chocolate chunks on top (you can add more chocolate or reserve some of the chopped chocolate from earlier)
  9. Refrigerate for at least 2 hours, but ideally overnight for best results 
  10. Pre-heat oven to 375F (conventional / no fan) and prepare a large cookie sheet with parchment paper. It is best to use a lighter colored cookie sheet
  11. Transfer the balls to the sheet, keeping at least 3″ between them
  12. Bake for 11-13 minutes depending on how soft and gooey you want the cookies to be. I always recommend baking 1 test cookie first!
  13. Sprinkle the cookies with some flakey sea salt (optional) and let them cool down at room temperature for 10-15 minutes
  14. Serve and enjoy while still warm!

Video Tutorial

Notes

  • These cookies are best eaten freshly baked for the ultimate texture, but you can also microwave them for 10-15 seconds before eating
  • Make sure to read all the tips in the blog post above. I have given details, answered FAQs, and provided both video and photos of the recipe
  • You can freeze the cookie dough balls in an airtight container, and bake directly from frozen when needed! Just increase the baking time by ~2-3 minutes depending on how well done you want them

Note: This recipe has been slightly updated for minor improvements. Changes include reducing brown sugar from 3/4 cup, adding vanilla and instant coffee, and updating the method so the chocolate is first mixed with the dry ingredients

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Comments

  1. Hira Farhan

    Also im from pakistan which unsalted butter would be best to use, i saw someone’s comment below they used nurpur butter and the cookies didn’t turned out as yours. I use nurpur butter too hence i want to know before trying thanks

    1. Zoha Malik

      Hi Hira! I haven’t baked in Pakistan properly in a long time so I can’t say – I will see if someone else replies to you 🙂

  2. Hira Farhan

    Can we make bite size cookies from the same recipe? Just by placing small amount of batter?

    1. Zoha Malik

      Yes – baking time will need to be lowered 🙂 I recommend a test cookie first so you know how long to bake.

  3. Radhika Agarwal

    I have never tried baking before; I always felt it wasn’t my cup of tea. Even though I cook a lot—and it is my absolute love and passion—baking is the one department that has always scared me, and I’ve been very skeptical to even try.

    However, for quite some time now, I’ve been wanting to give it a shot, especially since my husband and child love cookies. And oh boy, I am so, so, so glad I came across your recipe! Oh my god, they are absolutely delicious… crispy on the outside, and soft, gooey, and chewy on the inside! I just couldn’t believe I made these.

    The recipe is so good! The measurements and the method are so precise and to the point that even I found it a breeze to make. I truly enjoyed the whole process. Thank you so much for this super recipe—love, love, loved it! My family devoured them all and said these are the best cookies they have ever had. Thank you! You have no idea how much confidence this has given me, and I am surely going to try more of your recipes. Lots of love to you! ❤️

    1. Zoha Malik

      AWWWWWW you absolutely made my day! This is why I do what I do – I appreciate you so much, thank you for the support! <3

  4. Hira

    Hi zoha, my kids love your chocolate chip cookies recipe. I just wanted to know that if we want to make a double batch do we just double the ingredients or should we change any ingredients.

    1. Zoha Malik

      Yes, just double everything! Some times will change, of course – eg brown butter will take longer.

  5. Khadeeja Munshif

    I love this recipe ,but I kinda flopped it but it still tasted amazing g I love u zoha your my role model and I love to see u bake yummy and delicious stuff i made the cookies for children’s day and my tea he’s and friends loved it !!🥰😋

    1. Zoha Malik

      Aw I am sorry to hear that! if you can share any details, I will be happy to help troubleshoot.

  6. Sobia

    Hi Zoha!
    Loved this recipe. I tried multiple times and my kids enjoyed alot.

    I want to ask one question, could you please tell me why my cakes smells fishy sometimes when i use baking soda.
    I used multiple brands but it didn’t really work. I am not sure what I might be doing wrong.

    Please answer

    1. Zoha Malik

      Hi Sobia! It’s possible you’re adding too much baking soda and not enough acidic ingredients to react and balance it out. It depends on the recipe

  7. Fiza Mamoon

    Hi Zoha! I wanted to ask why my brown butter mixture was liquidy rather than grainy after adding the sugars. I followed the recipe steps, but there seemed to be too much melted butter relative to the sugar. Also, after adding the eggs and whisking for 5–10 minutes, the mixture stayed quite dark and never turned smooth or creamy. Any idea what might have gone wrong?

    1. Zoha Malik

      Hi Fiza! It’s quite challenging to understand without seeing pictures. If you have any, can you email me?

      1. Fiza Mamoon

        No I forgot to take any😭😭
        But I’m gonna bake them today and I will take some pictures. Hopefully they turn out as good as yours🥹

        1. Zoha Malik

          Good luck, Fiza! Def email me if you need help x

  8. Zainab Gohar( the girl who asked you abt greasy cookie)

    Helloo 👋🏼 again. I don’t want to waste your time I’m sorry but I tried making cookies today with other butter, I used nurpur’s butter. But guess what, there was no difference 😭😭. I wanna cry now. But is there any other reason why my cookies are like this??. I really want to make this recipe perfectly.😭

    1. Zoha Malik

      Hi Zainab. Can you share with me what your cookie batter looked like? What kind of pan are you using?

      1. Zainab Gohar( the girl who asked you abt greasy cookie)

        It was just like yours. It was just like in your videos .It was hard to handle so I refrigerated it for 15 minutes then I scooped the cookies dough onto a tray and then let it refrigerator over night. And I am using galvanized steel tray that is easily available in Pakistan. I really want to show you the actual picture of the cookies so that you can see what exactly I am talking about. I sent you the picture of cookies in your DM. But it’s hard to go through the dm’s.

  9. Tiffany

    Hi Zoha,
    I accidentally made the sugars melt in the second step, is there anything I should change now?? Thanks and love your other recipes too!!

    1. Zoha Malik

      Hi Tiffany! Proceed as directed and hopefully things will be ok!

  10. Zainab Ahmed

    Honestly I wish I could give the cookies 4.5 because they are exactly that! They are really delicious but for some reason mine just wouldn’t spread out as much as I expected to although I believe I followed the recipe to the T. Still overall a great recipe masha Allah

  11. Shan

    Hi there,

    These cookies are the best! I make them all the time! I wanted to find out, if I make the dough and weigh out on Thursday afternoon, to only bake them on Sunday afternoon, will it be fine to keep in the fridge during this time? Or, would it need to refrigerate then freeze until ready to use on Sunday? I love the texture and shape when its baked straight from the fridge so I’d love to achieve the same result.

    Thanks!
    Shan

    1. Zoha Malik

      Thank you, Shan! Yes, you can keep the cookie dough balls in the fridge the entire time, or put them in the freezer. It’s up to you 🙂

  12. Zainab

    Hellooo Zoha! I have a question I use measuring scale and use exact measurements but when I make these cookie the edges are perfectly crispy with soft gooey middle. But after like an hour or 2 the edges doesn’t stay crispy at all. I store these well too. I let it fully cooldown then I put it in an airtight container. And by looking at your cookies, those doesn’t feel, or look oily, but my cookies feel so oily like when you pick it up it leaves your hand oily.Does it have to be like that or this is just an issue with me only. I would be very Happy if you would help me.

    1. Zoha Malik

      Hi Zainab! Can I ask where you are based? Could be a difference in ingredients. Also, cookies do become softer when they are left to set – I usually reheat them in the air fryer to make them crispy again. But shouldn’t be oily like you’re describing!

      1. Zainab

        I am from Pakistan. I use (achaa foods) butter.

        1. Zoha Malik

          Hi Zainab! I think it must be the butter itself, unfortunately. Can you try a different brand?

          1. Zainab Gohar

            Ok I will try a different brand then. Thankyou

          2. Zoha Malik

            Good luck, Zainab! x

  13. Alisha

    Hey zoha! I’m based in pakistan🇵🇰 and would consider myself a pretty good baker. I usually use imported ingredients so my baking projects turn out better, though for this recipe i didn’t have any special ingredients and had to use regular pakistani iteams (needed cookies asap for an event and a friend recomended this very recipe, she based in australia though)… Safe to say the taste was disgusting, (extremly strong coffee flavour? even though i used the right amount,lastly they were hard and flaky??) I hade to dump this batch and make a diff recipie🫤 I would appretriate it alot if you tried to make this recipie while visting pakistan to test and trial what ingrediants we should use.

    TYSM <3

    1. Zoha Malik

      Hi Alisha! I am surprised to hear you describe them as disgusting because they have the same ingredients at the end of the day as any cookie recipe. A small amount of coffee shouldnt impart such a strong flavor either. I have made this recipe in Pakistan too and the flavor was great. I wonder if something went wrong – e.g., over browning the butter to cause it to become burnt and bitter, or just plain overbaking the cookies on a dark pan?

  14. Fareeha

    I love ur recipes. Im gonna try these cookies today and i hope my kids are gona love them 😋

    1. Zoha Malik

      Yay! Thank you, Fareeha – I hope you love them <3

  15. Grace Colaso

    This recipe is amazing. Disclaimer it makes less number of cookies and your friends will keep begging you to make more. One problem I had was the cookie didn’t spread out much while baking. It was good and chewy overall.

    1. Zoha Malik

      Thank you for the kind review, Grace! If you want your cookies to spread more, try using a light colored sheet pan and lower the oven temp by 10 degrees 🙂

  16. Zainab

    Hellooo Zohaa! I’m writing this comment while eating your delicious gooey chocolate chip cookies 🍪 and it’s soooo goooood🥹🥹😋.
    I made this recipe using homemade butter but my butter too much water so it was totally different outcome when I used homemade butter. today I used different butter 🧈 and the shape the look the texture of the cookies was perfect. it is the most beautiful cookie I have ever baked. Thank you soooo much for this amazing recipe 🩷 .

    1. Zoha Malik

      YAYYY thank you so much for leaving this kind review! And homemade butter sounds delicious

  17. Dee

    These cookies are amazing! Crowd pleaser!

    Could I substitute the milk and dark chocolate for a white chocolate and add in toasted and chopped macadamia nuts?

    1. Zoha Malik

      Thank you, Dee! Yes, you can definitely play around with the mix ins here. It will likely start to feel sweeter (which I think all white chocolate cookies are) so sprinkle a generous amount of flaky sea salt on top!

  18. Nida

    Hello zoha i almost try whatever i can from the recipes you share , but now i really want help from you. Can you please please make the same 6-10 yield for diabetic patients ? My mom and dad loves when i bake but i try to make things sugar free and i have read the comments that you asked to use exact sugar and not to change the recipe can you please share brownie or cookies recipe which are diabetic patients friendly because they have the right to eat as well😭 🙂
    thanks a lot!

    1. Zoha Malik

      hi Nida! I totally hear you. If you want to make sugar free desserts, I recommend finding recipes that were designed to be sugar free to begin with, instead of replacing sugar in recipes like this one that were made with real sugar. Sugar plays many roles beyond just flavor so it can’t be substituted easily 🙁

      1. Nida

        As i commented on this very recipe on 24th of july i lost my Baba on 10th of August. And it disappointed me as i tried so many sugar free recipes , but didnt have any best that i could bake for my baba. Anyway could you please share any cookie or brownie recipe as i tried few but didnt work best , ill this time bake for my Ammi. In shaa allah.
        Jzk.

        1. Zoha Malik

          I am so sorry for your loss, Nida. May Allah grant your father with the highest rank in jannah. Are you looking for sugar free recipes for your mom? I am not experienced in sugar free baking, but I know https://thebigmansworld.com/ does healthy recipes that are pretty popular!

          1. Nida

            Aameen, Aameen.
            JazakAllahu khair 🤍 Do make dua for him if possible 🫶🏻 He did eat a tiny bite when I baked it using your recipe. And again, JazakAllahu khair for the other site. I’ll hopefully recover and bake it for Ammi, In shaa Allah. 🤍

          2. Zoha Malik

            Just prayed for him. <3 lots of love for you

  19. Iris

    Hi! I wonder if you can help me. This is by far the best brown butter chocolate chip cookie recipe I’ve tried. The texture is amazing, crispy on the outside but also chewy and they’re super delicious. However, even though my cookie dough always tastes and smells like that super nutty brown butter, that flavor profile always disappears when I bake the cookies! I’ve tried chilling the dough for overnight, browning the butter more in the pan, adding milk powder, but they just always end up losing that flavor. What am I doing wrong? Is it the butter that I’m using? Should I get more expensive butter?

    Thank you!

    1. Zoha Malik

      Hi Iris! I don’t think there’s anything you’re doing wrong. Baking will change the flavor of the cookie dough because of the Maillard reaction and caramelization of the sugars, giving a different flavor profile to the cookies.

  20. Shadz Aidrous

    I have a question. can we use ghee instead?

    1. Zoha Malik

      Hi Shadz! Not the same thing as ghee is clarified butter

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Chocolate chip cookies on a white background

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