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Thick And Gooey Brown Butter Chocolate Chip Cookies

Zoha Malik

by Zoha Malik

Updated:

Rated 4.80 out of 5

569 Comments
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These Brown Butter Chocolate Chip Cookies stand out from the rest. They have the perfect texture you want from cookies: thick with crispy golden edges and gooey, fudgy middles oozing with chocolate. But what makes them extra special is their complex nutty, toffee-like flavor. The secret? Toasting the sugars in the brown butter! These cookies are less sweet than most with a hint of coffee and 2 types of chocolate. They are *incredible*, and also incredibly easy to make, with no mixer needed.

A beautiful brown butter chocolate chip cookie topped with sea salt cooling on a wire rack.

This is my first cookie recipe and has been a reader favorite (and my own) ever since. I’ve added a ton of tips and tricks to help you get them right on the first attempt – so rest assured and grab your ingredients (and if you’re a big chocolate person, I also have a fudgy double chocolate cookie recipe)!

BESTEST foolproof cookie recipe! I have made them at least 50 times and they always turn out amazing. – Rabbiyah, ★★★★★

Oh my god! I usually cream the butter and sugar, but the caramelization with brown sugar took the cookies to a whole new level! – Sowmya, ★★★★★

These are the best cookies I have ever made! Ooey, gooey, chewy, chocolatey – so sinful and perfect! – Crazelade, ★★★★★

My magic trick: toasting the sugars!

This is what makes this recipe truly unique. Instead of creaming the butter and sugars or whisking them in a bowl, I add the sugars directly to the brown butter in the pan, then cook and stir for 90 seconds on the lowest flame. This “toasts” the sugars, creating a nutty, toffee-like flavor depth. This was actually inspired by a type of Pakistani sweet I grew up eating, “halwa”, which has the most incredible caramel-y flavor! Not to mention, this is a lot easier than bringing out a mixer.

5 more secrets to the perfect cookies

There are 5 more things that makes these cookies extra special:

  1. Far less sugar than most recipes. If you’ve made other cookie recipes, you will notice this one has a much lower quantity of sugar (just 3/4 cup total), which means these cookies are not overly sweet! I have perfected the amount of sugar while retaining a wonderful texture in these cookies
  2. A hint of coffee. A small amount of instant coffee added to the cookies gives them an extra depth of flavor. They don’t taste like coffee, though, don’t worry!
  3. Less flour than most. This recipe has a higher ratio of butter to flour than most recipes, resulting in buttery, gooey cookies instead of dry or cakey
  4. 2 types of chocolate. We add both milk and dark chocolate, and chopped instead of chips. This creates flavor complexity and melting pools of chocolate, which chips cannot achieve!
  5. The perfect hit of salt. I don’t want a cookie that’s not properly salted!
A thick brown butter chocolate chip cookie with melted chocolate chunks resting on a wire cooling rack, with some bites taken out to show the fudgy texture.

Step by step photos

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

Cubes of butter melting in a gray frying pan
Add the cubed butter to a saucepan.
A metal whisk stirs foaming butter in a pan on a stovetop to make the brown butter for chocolate chip cookies
Cook, stirring occasionally, until the butter has browned.
A wire whisk rests in a pan of brown butter, mixing with brown sugar and white sugar.
Turn the heat to low and add the sugars.
A wire whisk stirs sugars into butter, a crumbly texture, in a light-colored skillet.
Whisk for 90 seconds, then remove from heat.
A raw egg sitting in a pan filled with brown sugar and a small amount of liquid , with a whisk resting on the edge.
Let the mixture cool for 5-10 minutes, then add the egg, egg yolk, vanilla and coffee dissolved in water.
A hand uses a wire whisk to stir eggs into butter and sugar in a green pan
Whisk until smooth.
A glass bowl containing a mixture of flour and dark chocolate chunks for the best brown butter chocolate chip cookies.
Sift the dry ingredients and mix with the chopped chocolate in a separate bowl.
A spatula mixes batter in a glass bowl filled with the best brown butter chocolate chip cookie dough containing chocolate chunks.
Add to the wet ingredients and gently fold until just combined.
Ten scoops of brown butter chocolate chip cookie dough arranged on a parchment-lined baking sheet.
Scoop the cookie dough into 10 balls, and chill in the fridge.
Six brown butter chocolate chip cookies cooling on a wire rack. They have ripples and cracks and melted chocolate chunks on top
Bake the cookies once chilled!

Chilling cookie dough is absolutely *crucial*. Even if there are recipes that claim they don’t need chilling time, I guarantee those cookies will be 10 times better after chilling (the only exception I’ve found to this rule is my No Chill Chocolate Chip Cookies – those actually *are* good without chilling!).

My minimum recommended time is 2 hours in the fridge – but longer is better. Here’s why chilling matters:

  1. It deepens the flavor. Chilling breaks down the starch in the flour into sugars, developing a deeper, more complex flavor
  2. It improves the texture. It allows the flour to absorb more of the liquid content in the dough, resulting in more moist, chewy and gooey cookies. Without chilling, the same dough will turn into dry, cakey ones
  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, it doesn’t spread as fast

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 the cookies’ flavor and texture won’t necessarily improve. So fridge first, then feel free to transfer to the freezer.

Here’s a little video comparison:

Important tips before you bake them

This is a very simple 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 90 seconds. Don’t worry if they start to look lumpy or grainy, that will all get fixed when you add the egg and yolk!
  • Use chopped chocolate instead of chips. Chopped chocolate melts more, tastes better, and adds more texture
  • Make sure the wet ingredients aren’t hot before adding dry ingredients. Otherwise, the chocolate will melt!
  • Do not over-mix the dough. Gently fold the dry ingredients in until just combined
  • Chill longer for better cookies! 2 hours minimum, but overnight/24 hours will make them even better. If you want cookies fast, check out my No Chill Chewy Chocolate Chip Cookies
  • Use a light colored baking sheet! Dark sheets cook the bottoms of the cookies too fast, preventing their spread and often adding a burnt flavor
  • Do not over-bake. The cookies should be firm around the edges but soft in the middle when they come out of the oven. I always recommend baking one test cookie first, as baking time can vary depending on the size of the cookie and your oven
  • Control the cool down! Cookies should be slightly underdone when taken out of the oven, and left on the hot baking sheet so they can continue to cook and set as they cool. However, keep an eye on them, especially the edges/bottoms. If they look too brown, peel the parchment off the baking sheet and let the cookies cool down on your counter so they don’t overcook

Here are some *extra* tips that pro bakers often know but don’t think about sharing:

  • When scooping your cookie balls, try not to get exposed pieces of chocolate on the bottom. These melt fast in the oven, cause the cookies to spread too much, and often burn too!
  • Weigh your cookie balls to ensure they’re all the same size. This will ensure they all bake evenly in a batch
  • Sprinkle flakey sea salt *before* baking, not after! It will adhere to the cookies better
  • Use a cookie cutter or fork to “shape” the cookies into perfect circles as soon as they’re out of the oven. Us food content creators always do this!
  • Reserve some chocolate chunks to press into the cookies freshly out of the oven. This allows you to control the look of the cookies and make them pretty
A stack of halved thick, brown butter chocolate chip cookies with melted chocolate centers on a wire cooling rack.

My favorite chocolate

Since I get a hundred questions a week about the chocolate I use, I am linking it for you! I have recently found my favorite: Ghirardelli chocolate wafers. They look like giant chips but work more like chopped chocolate, and melt like silk! I also love Valrhona, Callebaut and Lindt.

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

Thick & Gooey Brown Butter Cookies

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.80 stars from 203 reviews

These brown butter chocolate chip cookies have a deep nutty, toffee flavor from my unique method of toasting the sugars in butter!

Yield:10 cookies

Prep Time:
25 mins
Cook Time:
10 mins
Chilling Time:
2 hrs
Total Time:
2 hrs, 35 mins

Video Tutorial

Ingredients

  • 10 tbsp unsalted butter (140g)
  • 1/2 cup packed light brown sugar (100g)
  • 1/4 cup white granulated sugar (50g)
  • 1 large egg, cold
  • 1 egg yolk, cold
  • 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, plus optional flaky sea salt to sprinkle on top
  • 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. It will become bubbly and frothy first, but as it gets closer to browning, it will stop spluttering as much.
  2. Turn the heat all the way to the lowest setting, and add the brown and white sugars. Whisk on the lowest flame for 90 seconds, then remove from the heat. This step toasts the sugars and starts breaking them down for a deeper flavor. You are not trying to caramelize or dissolve the sugars, so don’t worry about any visual changes and just follow the time. The mixture may look grainy depending on your butter, don’t worry and remove from the heat, as cooking too long can lead to crystallization!
  3. Cool the mixture for 5-10 minutes. It should be warm, but not hot anymore
  4. Add the egg and yolk, along with the vanilla and instant coffee dissolved in water. 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. I like to reserve some chocolate to press on top of the balls after shaping
  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 over-mix! 
  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. Each ball should be 65-70g
  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 use the reserved chocolate from earlier)
  9. Refrigerate for at least 2 hours, but ideally overnight for best results. They really get better with time. 
  10. Prepare 2 cookie sheets with parchment paper. It is best to use lighter colored cookie sheets.
  11. Pre-heat oven to 375F (conventional / no fan) for cookies you’ve chilled for 2 hours, and 365F (conventional/no fan) for cookies chilled overnight or longer.
  12. Transfer the balls to the sheets, keeping at least 3″ between them. Sprinkle with the optional flaky sea salt
  13. For cookies chilled 2 hours, bake for ~9-10 minutes depending on how soft and gooey you want the cookies to be. For cookies chilled overnight or longer, bake for 10-11 minutes. You’re looking for a light golden color, edges that feel firm but middles that still feel soft. I always recommend baking 1 test cookie first!
  14. Let them cool down on the cookie sheet at room temperature for 10-15 minutes or until they feel set. If at any point they start to look too brown on the bottom, peel the parchment paper off the cookie sheet and let them cool on the counter.
  15. Serve and enjoy while still warm!

Notes

  • Sugar quantity: I have reduced the sugar in this recipe to just 3/4 cup total. I don’t recommend reducing it any further!
  • Chocolate chips: If you like chocolate chips, you can use them instead of chopped chocolate, but the cookies won’t be as good and might turn out thicker (spread less). This is because chips don’t melt in the cookies while baking.
  • Convection/fan ovens: If you can, please turn off the fan and bake with the bottom heating rod only. But if that’s not an option, for a convection oven, reduce the baking temperature by 25F
  • Serving and storage: These cookies are best eaten freshly baked for the ultimate texture, which is why I recommend baking only as many as you need, and keeping the rest in the fridge/freezer. You can store them in an airtight container at room temperature for 3-4 days, and heat in the toaster oven / microwave before eating.
  • Freezing: After 2 hours in the fridge, 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 updated over time for minor improvements. Changes include reducing brown sugar, 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. Anam

    Our go to chocolate chip recipe.

    1. Zoha Malik

      Mine too :’)

  2. 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. Zainab Gohar

      Hello it was my comment. I had a problem that my cookies were oily from bottom and I thought maybe it’s a problem with butter at that time I was using achaa foods butter, then I tried nurpur’s butter and there was no difference between the results. Then I (changed my baking paper) {Thanks to Zoha 🩷she gave me that suggestions} and used achaa foods butter again and the cookies were perfectly fine and we’re not oily from bottom any more. So if you’re from Pakistan I’ll recommend you that u should try achaa foods unsalted butter. It’s really good.

      1. Zoha Malik

        Thank you for the helpful tip! I had a suspicion about the baking paper!

    2. Zainab Gohar

      Hello it was me . I am using achaa foods butter and the cookies always comes out perfect. I tried nurpur too there was no difference. (My problem was that my cookies were oily from bottom. I change my baking paper and my problem it resolved now.)

    3. 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 🙂

  3. 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.

  4. 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

  5. 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.

  6. 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.

      1. Irum Khalil

        How many cookies will it make if exact recipe should be followed that you post

        1. Zoha Malik

          10!

  7. 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

  8. 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. Naheed Aminuddin Aminuddin

        Local brown sugar is very grainy. Try using imported brown sugar

      2. 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

  9. 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.

  10. 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!

  11. 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

  12. 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 🙂

  13. 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

  14. 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?

  15. 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

  16. 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 🙂

  17. 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

  18. 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!

  19. 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

  20. 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.

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