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 Iā€™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

ā™¬ 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. Kristin

    Hi! Thank you! I noticed you added vanilla in the video but not in your recipe. Which way is best?

    1. Zoha

      Ah great question, and sorry for the confusion! You can add vanilla if you like the flavor of it. I ultimately am not a huge vanilla fan and feel like it takes away from the chocolate. Additionally, the brown butter adds a lovely aroma and nutty flavor, with which I feel like vanilla is optional.

  2. Urooj Salahuddin

    These are the best chocolate chip cookies i have tried. Could not help myself from devouring all of them in couple of days.

    1. Zoha

      :’) This is why I do what I do. Thank you!!

  3. Momina Manzoor

    Absolutely loved the cookies!! Perfect taste and texture and so light that one can easily eat 6 big cookies at once!

    1. Zoha

      So happy to hear you like these!

  4. Sahar

    Always the best recipes you have! Never fails. Love all your recipes. Especially theses cookies ? ?

    1. Zoha

      Awww, thank you so much Sahar! Means the world.

  5. Saba

    Amazing recipe, after a long time my chocolate chip cookies turned out just perfect. They were crispy at the edges, and chewy chocolate goodness from the inside.

    1. Zoha

      Amazing! Glad these worked out for you.

  6. Aaisha Kapadia

    Hey
    These cookies turns out to be amazing
    I m already obsessed with these cookies as their crunchy on the edges n chewy in the center
    Its a 10/10 recipe

    1. Zoha

      Yay! Thank you!

      1. Angel

        Mine was cakey too. But the flavor was really nice

  7. Nazo

    Definitely one of the best I ever made even while I am a fairly good baker myself. Soft and chewy in middle and crunchy on the outside. The added chocolate towards end was a magic touch. I stored some as well in freezer. Can we air fry them too? I think I will give a try.

    1. Zoha

      Thank you so much! I haven’t tried air frying these cookies, but definitely let me know how it goes!

  8. cookiemonster

    love me some cookies and loved this recipe!

    1. Zainab

      Hello Zoha, I have tried this recipe 2 times and the cookies were sooo much tasty. but I have 1 problem my cookies does not spread like yours did. I wonder what’s the problem. I tried making cookies that was at room temperature like soft but it still didn’t spread like yours.I have also tried making by spreading it a little bit that still does not work.But, overall the taste was absolutely amazing.

    2. Elis

      Hi may i know the trick to make the cookies flat like yours? My cookies always bulkie.. hihi
      Thank you

      1. Zoha

        Hi there! It’s probably because you’re adding too much flour, so recommend measuring with a scale. Also try tapping your tray on the counter a few times when the cookies come out of the oven.

    3. Ri

      baking at 375 burned them!

    4. Sara

      Hey zoha! Can I make cookie cups out of this recipe? If so, should I drop a ball of cookie dough in the mini muffin tin or press it down for the dough to take shape of the tin? Also how long do you recommend I bake them for?

      1. Zoha

        Hi Sara, sure that will work and it is up to you how you want to shape them. The cookies will puff up when baked so you will need to press down the middles to make a cup right after they come out of the oven. Since I haven’t tried this personally I can’t really say how long you’ll need to bake them

    5. Rizna

      Hi Zoha! My oven has only the lower heat setting. So, do I use the same temperature and baking time u have mentioned ?

      1. Zoha

        My oven also only has lower heating in it šŸ™‚ So should be the same

    6. Asma Amer

      The best chocolate chip cookie if I have ever eaten one – Period

    7. Cidilia

      Firstly I think your recipes are exceptionally good. This cookie recipe is made almost every week in my home and my entire family goes crazy for it. My daughter actually bakes them and follows your recipe to the full stop. Well done on creating perfection and allowing us to be inspired enough to bake them.

      1. Zoha

        Thank you so much, Cidilia!

    8. Quinn

      these cookies turned out cakey and didnā€™t get crispy at ALL. I was hoping for a gooey center and crunchy edges, did not get that.

      1. Vee

        Thank you so much for always taking the time to share recipes and make wonderful videos.

        Unfortunately mine were also very cakey šŸ˜”šŸ˜” Iā€™m an experienced baker and always choose recipes with weights so I measure when baking. Iā€™m so sad. I wanted these for a bachelorette weekend. Now Iā€™m embarrassed to take them šŸ˜­ I usually read comments to see others thoughts on the recipe but the tik tok looked so convincing I went straight in. So disappointed but thereā€™s clearly something off about the recipe if so many find that it results in soft cakey cookies.

        1. Hafsah

          Hi hope your doing good šŸ˜Š
          i have Question instead of brown suger can we add only white sugar?

          as you mention white sugar 50 gm
          brown sugar 100 to 130 gm

          shoud i add total of 50 +100= 150? will be okay?

          I ask this since iam new to baking wanna try ur cookies ā¤ļø

          1. Zoha

            Hi! i don’t recommend that as brown sugar helps make the cookies more moist and chewy šŸ™‚

        2. Zoha

          Hi Vee! I am so sorry you didn’t have an ideal outcome from this recipe. I have personally tested them dozens of times and they have never come out cakey. I am wondering 1) how long did you chill the dough, and 2) what baking time and temperature did you use? Also, what color was your sheet pan?

          1. Alisha

            ZOHA pls help! i will reach out on insta with a picture but my cookies are so dark? like the batter is a deep brown colour!! what am i doing wrong, i asked my mum if i could make these and it will be a huge let down if it doesn’t work out after chilling (will edit once complete)

          2. Zoha Malik

            Hi Alisha! I suspect you either over browned your butter, or added chocolate while the mixture was too hot, causing it to melt into the batter (this can happen more commonly if you’re working in very hot kitchens, which I think Pakistan must have right now in August)

          3. ajiya

            can I store them? I wanna send these cookies to my friend who lives in another city

          4. Zoha Malik

            Hi Ajiya! Yes you can store cookies in an airtight container but honestly they’re always best freshly baked!

      2. Zai

        I had the same results, I was so sad because I really wanted them to work. I was surprised to see baking powder in that quantity, thought it might be the issue?

      3. Zoha

        Hi Quinn! That’s definitely not the outcome you should be getting from this recipe. May I ask 1) how you measured the ingredients, 2) if you made any kind of substitution, 3) if you made any changes to the recipe instructions? Would love to help troubleshoot.

        1. Alisha Khanna

          I really think the cakey texture is from the baking powder. I actually swap your suggestion and do 1/2 tsp baking soda and 1/4 baking powder just for a little lift but not so much that they are not chewy. I highly suggest you try it once like this for testing purposes!

          1. Zara

            If you want to make anything and are not even an amateur baker, just follow Zoha’s recipie to a T and there is no possible way it doesn’t turn out good. Don’t worry i am not related to her, its just that i really appreciate her sincerity towards her craft , in an age where people just whip anything up , dress it up with aesthetics and post it , such hardwork is rare to see. Okay my essay is onto its end, this is a great recipie, go make emā£.

          2. Zoha

            I am going to cry :’) Thank you so so so much

        2. Manal

          I actually got the same results as well. Unfortunately

    9. Raiya

      I made chocolate chip cookies twice with this recipe and it’s already a hit in my family. I baked a batch for my friends who are not a fan of sweets or desserts, but they absolutely loved it and asked me for more. Thank you so much for this. Loved it.

      1. Zoha

        This makes me so happy. Thank you!

        1. Patricia Colaricci

          Zoha, this chocolate chip cookie recipe was a success with my 3 grandsons!!! WE also loved the Cinnamon rolls.
          Thank you
          Patricia

          1. Zoha Malik

            So happy to hear that, Patricia! It makes my heart warm to hear you’re baking with your grand sons, you are probably their favorite!

    10. Barbara Fehrer

      This is our new favorite something about that brown butter with the sugar it made like a taffy that was delicious. Thank you

      1. Zoha

        So true!! I love using browned butter. Thank you Barbara!!

    11. Zoha

      Haha, love it! Thank you.

      1. Anonymous

        Ooooh my word I love this recpie. I can’t stop making a bath of cookies every week it’s so simple and tasty Recently I add Mashmallows to the cookie batter and gave extra gooy strech to the cookies. I wanted to know regarding the chocolates in your cookies and brownies what brand do you use and will recommend?

        1. Zoha Malik

          AWW thank you so much – that makes me so happy! Love the idea of adding marshmallows, too. I usually use callebaut or lindt these days šŸ™‚

      2. Fazna Jawahir

        Great recipe ! Thank you

      3. Fida Rasheed

        Hello, if I wanted to just bake one cookie fresh, would I be able to microwave it? How long would you recommend, to just keep the top crispy and make it scoopable?

        1. Zoha

          Hi Fida! No, microwaving doesnt “bake” cookies. If you’re asking about reheating already baked cookies, then I recommend using the air fryer instead šŸ™‚

      4. Sara

        This is the best cookie recipe that we have tried! My boys love it.
        And easy to follow ā¤ļø

      5. Sareen

        For how long can I freeze the dough?

      6. Hajjera

        Hi Zoha

        I tried baking these but they turned out a little cakey. i want to retry but make sure I do it properly. so I did use a measuring scale. I’m not sure but I found that the flour was more than my wet mixture? i did use half the sugar is that why? becauseof that my dough was not as wet as yours looks in the picture and instead was more solid to turn into ball. once i baked them they retained their ball/dome shape instead of flattening out. please tell me what I did wrong šŸ˜”

        1. Zoha

          Hi Hajjera – please don’t halve the sugar. Sugar plays many imp roles in cookies. I recommend following all quantities exactly for the right result šŸ™‚

      7. Zehra

        I really wanted these cookies to work because they looked amazing on your IG. I followed all the measurements and process exactly. Unfortunately mine did not spread and were very cakey. I even tried to bake them on convection to see if that would help but did not work. Disappointing.

        1. Zoha

          Hi Zehra! These cookies shouldn’t be cakey at all. I wonder if you used a scale for measurements? Maybe you added more flour than needed. Would be happy to help trouble shoot if you can provide more details.

          1. ani Jack

            Hi. I tried this and although it did not look like d pictures. It tasted so so good!!! I noticed that i had more butter seeping out instead of how wonderfully mixed urs it. I did use a scale. But maybe its d sugar i used? But lovely recipe. Enjoyed it altho it needed more time to bake due to its butteryness

          2. Zoha

            Hi Ani! What kind of sugar did you use? and how long did you chill the dough?

      8. Kat

        Is there really no vanilla extract?

        1. Sakshi kyal

          can the recipe be made egg free?

          1. Hina Rasool

            last week i tried this recipe and my kids and i loved these yummy cookies. šŸŖ

          2. Zoha Malik

            Yay, thank you Hina!

        2. CJ

          She used Vanilla paste. Use the same amount if you use extract

        3. Zoha

          It’s optional! Feel free to add or skip.

          1. Kat

            Ooh. All the brown butter cookies I made are always with vanilla. I’m gonna try without now.

          2. Zoha

            I do both with and without depending on my mood šŸ™‚ I don’t think it makes a huge different either way

        4. Cece

          In her video she says to add a dash of vanilla..maybe they forgot to add that in the actual recipe. I added vanilla and they were anazing

          1. Fiza Mamoon

            Hii. I wanted to ask if i can add 1/2 cup brown sugar instead of 2/3 cup and 1/2 tsp salt instead of 3/4 tsp? Btw they look soo good!! Gonna make them tomorrow šŸ˜ā¤ļø

          2. Zoha Malik

            Yes, both should be good šŸ™‚

          3. Huma

            I tried 3 4 times my children are crazy about it . but at first I used same measurements for cookies than my children love them so much that I wanted to make double amount so I double amount of ingredients now problem is my cookies are supper delicious but that break so much like they are soon much goey that that can’t stand the shape taste is lit but that’s my problem plz tell me wat to do

          4. Zoha

            Hi Cece! I sometimes add vanilla and sometimes skip it, it’s optional! I’m glad you like them with the vanilla šŸ™‚

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Chocolate chip cookies on a white background

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