Comments on: Best Brown Butter Chocolate Chip Cookies

By: Stephanie

Stephanie — Sat, 06 Dec 2025 18:36:54 +0000

In reply to JAEL. i could be that the cookie dough was over mixed. you could try not stacking them, or pressing them down so they are more like flattened pucks. hope that helps!

By: JAEL

JAEL — Fri, 05 Dec 2025 03:24:51 +0000

Super good! But when I stacked them on top of each other, they didn’t spread quite as thin as yours, andthey where kinda chunky. Did I not put enough batter?
Also, experiencing the smell of butter browning was heavenly.

By: Stephanie

Stephanie — Mon, 01 Dec 2025 17:19:20 +0000

In reply to Gina.

i haven’t tried egg replacements in this recipe, but i do have a vegan chocolate chip recipe here: https://iamafoodblog.com/vegan-chocolate-chip-cookies-recipe/

By: Gina

Gina — Mon, 01 Dec 2025 17:01:45 +0000

Hi, what would you recommend as a replacement for egg in this recipe?

By: Stephanie

Stephanie — Sat, 01 Nov 2025 00:31:57 +0000

In reply to Jessica. i could be that you mixed them too much or maybe the flour was too dense. did you use a scale to measure or scoop and fluff the flour before using a cup measure?

By: Jessica

Jessica — Tue, 23 Sep 2025 14:00:08 +0000

Hello! Thanks for ur recipe! I baked and i love the flavor and texture, its chewy like the way i love it. Its just im not sure why my cookies dont look like yours :( it doesnt sink like your pics, mine looks bit inflated…

By: Lizbeth Cardenas

Lizbeth Cardenas — Fri, 27 Dec 2024 03:23:58 +0000

In reply to Kavita.

Hey 👋 sis!
I had this happen so many times with almost all cookie doughs. I found out that I was over mixing(when its supposed to be a gentle folding of the flour) and adding to much flour. I was really packing in the flour in my measuring cup. Another thing is not enough butter or the possibility of butter loosing much moisture when browning.
The issue to your dough is too much flour to butter ratio.

By: Julie

Julie — Mon, 21 Oct 2024 01:26:33 +0000

Great receipt!

By: Jackie

Jackie — Fri, 30 Aug 2024 22:34:27 +0000

hi if the egg needs to be room temperature can you add that to the recipe?? also is there any way possible you can add the butter in grams possibly? at least the weight it should be after browning?? thank you

By: R

Tue, 11 Jun 2024 21:00:02 +0000

Thank you for creating this recipe!
These were delicious.
I am a recipe tweaker (it annoys me too)
So I used 130g flour and 130g sugar (I think it was like 40 white, 90 brown)
I used a bit less chocolate too.
Anyway as someone else said, you know a recipe is solid because even when you change it, it’s still delicious.
If you’re wondering why I changed the amounts, it’s because I was wanting an even crispier cookie. Day 1-2 they were crispy and still a little gooey in the center.