Small batch chocolate chip cookies made with brown butter, loads of melty chocolate and crisp edges with soft centers – aka the BEST chocolate chip cookies, in small batch form.
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small batch chocolate chip cookies
These might be the best chocolate chip cookies..ever. And of course that’s a big statement and everyone has their own preferences but hear me out. A combination of brown butter and dark brown sugar means that these cookies are PACKED with flavor in the dough itself. They’re also loaded with pools of melty chocolate. As far as texture goes, there’s no better way to go than crisp edges and a soft and chewy center. These cookies, are rich, flavorful, and so so delicious. So let’s get started!
why you’ll love these small batch chocolate chip cookies:
- They’re super flavorful: Chocolate chip cookies can be kind of boring in the flavor department, because it’s just plain cookie dough and chocolate chips. We’re using brown butter and dark brown sugar to maximize flavor in the dough itself.
- Easy to make: the cookie dough all comes together in one bowl – no hand mixer or stand mixer required.
- They’re simply *perfect*: these are small batch cookies, but don’t let that fool you into thinking they’re not perfect and delicious. These are my go-to cookies and they can super easily be scaled up for any occasion.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the dough carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
chill the cookies prior to baking
I know, I know – it’s frustrating to have to wait! However, because we’re using melted brown butter, we want to give the dough time to firm up. Letting the cookie dough chill just a little bit in the fridge means that the cookies will bake up thicker. This also gives the flavors a little bit of time to meld together.
Under bake for perfect cookies:
Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for small batch chocolate chip cookies:
- All purpose flour: for structure and chewiness.
- Baking powder & baking soda: for helping the cookies rise.
- Salt: to help balance and bring out the sweetness of the cookies
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you’re looking to make this dairy-free, Miyoko’s Creamery vegan butter has the ability to brown just like regular butter and works like a charm.
- Granulated sugar & dark brown sugar: a combination of both gives us cookies with crispy edges and soft and chewy centers.
- Egg: for binding and for moisture.
- Vanilla: for flavor. I use and love this vanilla extract!
- Semi-sweet chocolate: I recommend semi-sweet or dark chocolate. Please note that if you use all chocolate chips, the cookies will bake up a little thicker, and if you use all chopped chocolate, they will be a tad thinner.
how to make small batch chocolate chip cookies
Here’s a little look into the process of making these small batch chocolate chip cookies. The full recipe is at the end of this blog post!
- Brown the butter, then let it chill for 10 minutes.
- Mix together the slightly chilled brown butter, brown sugar and granulated sugar. Then, beat in the egg and vanilla.
- Mix in the dry ingredients until only a few flour streaks remain, then fold in the chocolate chips.
- Chill the dough for 30 minutes, then bake and enjoy!
small batch chocolate chip cookies recipe q&a
What is brown butter?
Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.
can I double this recipe?
Definitely – I’ve tested this recipe up to quadrupling it with no problem. Please be sure to use grams for the best results.
can I make these cookies ahead of time?
Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again.
How to store chocolate chip cookies
Store these cookies in an airtight container at room temperature. They will keep for up to 5 days, but will taste the best 1-3 days after baking.
why did my cookies turn out more dry/crumbly/thicker than pictured?
- Measuring error: Typically, the #1 culprit for this is always not measuring the flour properly. If you use cup measurements, you run the risk of adding too much flour to the dough which can make it super dry. If you’re using cup measurements, make sure that you fluff up your flour and then spoon it into your measuring cup, rather than scooping up the flour with the measuring cup. Measuring will also be sure that you end up with the right amount of brown butter and that you cooked it for the proper amount of time.
- Overmixing: if you over-mix the dough, you will introduce more gluten into the cookies which will lead to tougher, thicker cookies. Make sure to only fold in the flour just until that last streak of flour disappears into the dough.
- Oven temperature: Like I said before, it’s possible that your oven isn’t at the temperature that it claims to be at – which is, unfortunately, more common than it should be. If your oven is hotter than 350F without your knowledge, you’ll end up with thicker, more dry cookies.
Why did my cookies spread so much?
- Chilling the dough: The #1 reason for this would be that you didn’t chill the cookie dough. Although it can be frustrating to wait, the cookie dough does need to chill to give time for the butter to firm up and the ingredients to meld together so that they don’t completely spread out in the oven.
- Browning the butter: Another reason I recommend measuring your ingredients. When you brown the butter, moisture cooks off of it. So, if it wasn’t cooked for long enough then there would be extra moisture in the dough, which would make the cookies spread out more.
- Oven temperature: It could also be that your oven temperature is running lower than it claims to be. For that reason, I recommend always using an oven thermometer.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
small batch cookies
Like most recipes you’ll find here, these cookies are small batch, yielding just 8 cookies. I love making small batch bakes because they are the perfect size myself and others who don’t have a lot of people to bake for in their home. But don’t worry! If you are in need of more cookies, you can double or triple this recipe as desired. Just be sure you’re using grams to measure for the best result. If you’re looking for an even *smaller* batch of cookies, check out my 20 minute chocolate chip cookies!
other small batch recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Small Batch Chocolate Chip Cookies
Ingredients
- 113 g unsalted butter (8 tbsp.)
- 100 g dark brown sugar* (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- ½ tsp. vanilla
- 160 g all purpose flour (1 ⅓ c.)
- ¾ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. salt
- 150 g semi-sweet chocolate** (¾ c. + 2 tbsp.)
Instructions
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
- Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with at least 90g of brown butter, if you have a little less, just add in some water until you reach 90g.
- Once the butter has cooled down a bit, whisk in both sugars.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
- Add in the chocolate and fold the mixture together just until no flour streaks remain. Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.***
- Preheat the oven to 350°F / 175°C.
- Scoop out heaping 3 tbsp. scoops of the cookie dough. (If you chilled the dough for longer, you may need to wait 10-20 minutes for it to become soft enough to scoop.)
- Evenly space out the cookie dough balls on a parchment lined cookie sheet and top them with extra chocolate.
- Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Sprinkle with flaky sea salt, serve and enjoy!
Video
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
Can you use sugar substitutes (for the sugar & brown sugar) and then use a flour substitute (GF Flour, 1:1 Ratio, Bob’s Red Mill)?
Hi! You can definitely use a 1:1 GF flour in these, however I haven’t tried them with any sugar substitutes! What sugar substitute did you have in mind?
Can you please let us know how much butter in grams we should have after browning? This will really help to make sure we’re not under or over. Otherwise, it might affect how the cookie spreads.
Thank you in advance! I look forward to trying it!
Hi! It’s listed in step 2 of the recipe – you should be left with 90g! ☺︎
genuinely so so good. i made 5 batches in one month and i just can’t stop eating them. doubled them, tripled them and they turned out so perfect every time. every time the cookies run out in less than a day. thank you so much to the creator of this recipe because i can’t get enough of these 🙏
Thank you so much Sam, I’m so happy you like the recipe!! 🙂
This Is THE best cookie recipe ever, I come back to this recipe every month since 2 years ago, all my friends love them as much as me!
Thank you so much, so happy to hear that you and your friends love this recipe!! 🙂
They were delicious!!!!! Mine didn’t look exactly like hers but they were just as good!!!! Would definitely recommend them to everyone!
Hi! I LOVE this recipe, has to be one of my top favorites! I was wondering, how can I make this recipe but without browning butter? I love the Carmel taste but sometimes I love just the regular taste of cookies. I tried it without browning the butter but my cookies were very flat. Also can I use regular brown sugar?
Hi Holly! So sorry for the late reply, if you want to make these without brown butter I recommend using 90g of melted butter. And yes you can certainly make these with light brown sugar too!
Oh. My. Goodness!! This recipe is amazing!!! I used half milk chocolate chip and half white chocolate chips. This recipe is sooooo good! Thank you!!!
Thank you so much Dianna, I’m so happy you like them!
Hellooo! I use this recipe just now and the result is amazing! But mine seems to spread more than yours. Do you know why and how to overcome this?
Hi Jannah, thank you so much! There are a lot of factors that could be making the dough spread too much – not browning the butter for long enough would mean there’s more moisture in the dough which would make them spread more, not chilling the dough, your oven could be under 350F (even if it says it’s 350F), and your baking powder and/or baking soda could be expired. Also, I always recommend scooting your cookies to make them more perfectly round after baking which also makes them slightly thicker. I can’t be certain exactly how much yours spread or what happened so I hope this was helpful and thank you so much for trying these cookies out! 🙂
Just made a batch of chocolate chip cookies using this recipe and it was a hit! They turned out exactly how we love them, thank you! ❤️
Thank you so much Bianca, I’m so grateful that you like my recipe! 🙂
I don’t know why this recipe is soooo much better than any other chocolate chip cookie recipe but it just is! DEEEEEEELICIOUS! Thank you for sharing your recipe creations!
Hi! If i scaled this recipe 4x would it still work? Thank you!
Hi! Yes I’ve quadrupled this many times with no issues – I *highly* recommend using grams for the best results and just be super mindful to not over-mix the dough once you add in the dry ingredients.
I doubled the recipe and super happy how it turned out. ❤️ From now on, fresh bean bakery would be my go-to website.
nvm I just realized I forgot an egg gonna kms now
Oh noooo I’m sorry 🥲 I hope you have success with it next time, I frequently double, triple, or quadruple them for bigger events!
made the recipe as is and it was perfect, tried doubling it (still exactly weighing out everything) and it became crumbly 🙁 so I do NOT recommend doubling this recipe, which sucks because it’s soooo good!
Hands down best cookies recipe I have ever tried. The fact that you include measurements in grams helps me make them perfectly. I made them like 10 times in the past 4 months already 😅 because they came out so good.
They make my apartment smell like heaven.
I am so excited to try your other dessert recipes.
Thank you so much Javeria, that means so much to me – I’m so happy you like them! ☺︎
A fantastic recipe I’ve made time and time again with rave reviews from friends, neighbours and family! It’s not a ‘small batch’ cookie in my opinion since it makes 8 cookies of 75g each but I always make a full batch of dough and freeze half of it. This is the only chocolate chip cookie I use anymore!
I have a few questions. First of all, wanted to share that I tried your single serve cookie and my daughter just dug into it till it vanished. It was so goey and beautiful. So, that recipe is eggless. Can we substitute milk for egg in this recipe also? Secondly you mention that using chocolate chips will bake my cookie thicker. Wanted to know why? I use callebaut callets. Is it advisable to use chopped bars instead of callets.
Hi Rucha, I’m so happy you and your daughter enjoyed the single serve cookie! I haven’t tried these with milk but I don’t see why it shouldn’t work because that cookie recipe is based off of this one – so you’d want to use 40g (2 tbsp. + 2 tsp.) of milk in place of the egg. I have tried these with 50g of banana in place of the egg or 50g of greek yogurt in place of the egg which works great as well. For the chocolate – chocolate chips are made to retain their shape so they don’t spread out in the oven like chopped chocolate does – meaning they don’t add to the spread of your cookie. It seems that callebaut callets have more fat than regular chocolate chips meaning they’ll spread out more in the oven so they should work perfectly. Hope you enjoy! ☺︎
these are super yummy! i often struggle with accidentally making cookies that are far too sweet, but this is the first simple recipe that’s right on!!!!! definitely give these a try 🙂
Thank you so much Anya!! 🙂
These cookies were delicious!! Made just the right amount and tasted amazing with the flakey salt on top.
hi hi! not a review yet (since i haven’t actually made them yet!) but i was wondering if you could tell me which chocolate brand do you use? they look so so dreamy with those chocolate puddles and i haven’t been able to achieve that just yet.
so excited to try these soon!
Thank you so much! I use valrhona feves which I get off of the king arthur baking website! 🙂
Made these this weekend and we have been MINDBLOWN. I made them again the very next day. They’re even better than Crumbl in our opinion! I also appreciate that you listed the weights in the recipe because I also love using the food scale whenever I’m baking.
I used milk chocolate chips because that’s what we had on hand and we really enjoyed it, but we are also sweet tooths!
Now I’m just thinking about all the different chips or other ingredients I can experiment with!
Perfect
Just like cafe’s
This has been my go-to cookie recipe for the past year and it never disappoints! I usually bake a few right after the dough comes together and then freeze the rest. They bake very well straight out of the freezer!
Perfectcly chewy cookies! Loved this recipe. Thank you!!
Hi, if I double the recipe would it still turn out the same? As I have had issues with doubling recipes before.
Hi! Yes you can double this recipe with no problem – I just recommend using grams for the best results! 🙂
Your flour measure in grams says 160 grs. but a cup is equal to 200-220 grs.
So 1 1/3 cup of flour (as said in the recipe) would be like 280 grs. more less.
Did I get it wrong? Are the 160 grs. correct?
Hi! A cup of flour weighs 120g 🙂
i wanted fewer cookies, so i halved the recipe and they turned out absolutely delicious!
I made these yesterday. I’ve made cookies before but they turn out too greasy or just never set and crumble apart. This is the best ever cookie I have ever made! Thank you so much! They were so tasty and my family were mad that there were only 8 so will definitely be making the quadruple amount next time 🥰 q: although the dough looked as dark as yours, in the video, my cookies look much darker than your pics. Is that down to professional lighting? REGARDLESS THEY TASTE AMAZING!!
These cookies are soo good!! It smelled so good while mixing and baking. Keeping them in the freezer for whenever im in the mood
Oef, these look great Can’t wait to bake them – thank you 🙂 Questions: can I replace the dark brown and granulated sugar with light brown sugar? Also, what do you think about slightly reducing the amount of sugar?
Hi Mari! Replacing all the sugar with light brown sugar should be fine – you’ll just end up with a *slightly* thicker and softer cookie. As for reducing the sugar, I wouldn’t really recommend it since sugar not only contributes to sweetness, but also to the flavor and spread of the cookie. The max I would recommend reducing the sugar by would be 20% – but please note that your cookies will bake up a bit thicker with less sugar.
I am so so grateful for this recipe. This is the first time my cookies ever turned out cookie-like and not like cupcakes. They’re so delicious. And I genuinely love that you use metric to develop your recipes, it’s such a pain to convert measurements from cups to grams and I always wonder if it’s even accurate.
These are AAAAAAAAAAA-M-A-Z-I-N-G!!!
OH MY GOODNESS!
Thank you SO much for sharing this recipe!
My new go to anytime I’m in the mood for chocolate chip cookies. Cannot wait to try more recipes from your site!
Thank you so much, I’m so happy you loved the recipe! 🙂
Amazing recipe! The only changes I made were using a block of dark chocolate which I chopped up and not adding extra chocolate to the top before cooking. It doesn’t need it there’s already enough chocolate. And it’s not too sweet.
Thank you so much Bonnie, I’m so happy you liked them!
Amazing recipe. Easy and straight forward. I am not an experienced cook/baker and these came out fantastic! I did use a scale and I think it helped a lot. Thank you for sharing your recipes!
Favourite cookie recipe. Thanks a ton!!
Thank you so much, I’m so happy you like it! 🙂
Absolutely hands down the best recipe ever!! I love baking, and have done it for my family and friends for a decade now. This by far is my favorite chocolate chip cookie recipe. Everyone raves when I make them! Thank you so much for sharing it. It brings smiles to faces of many teachers! (I’m a teacher, when times get rough I bring my team cookies.) 😊
Absolutely delightful.
Of all the cookie recipes I’ve been trying, yours has been my family’s FAVORITE. This recipe is perfect and once I was too lazy to open a new bag of granulated sugar and opted to use all brown sugar – STILL DELICIOUS! 😀 Thank you so much for sharing!
Ah thank you so much Sabrina!! I’m so honored to have your & your family’s favorite cookie recipe! 🙂
Turned out great! Not too sweet and gives a nice crunch! Great for when I don’t want to feed an army.
Hello there ! For this cookies if i want it less sweet, how much must i reduce the sugar level till?
Hi Jane! I wouldn’t recommend reducing the sugar by more than 25% in these cookies (for a total of 75g brown sugar + 37g granulated sugar) Lowering the sugar won’t just affect the sweetness of the cookies – it will also cause them to be thicker, less flavorful and less soft. So please just note that you will also have those changes take place with less sugar!
These are, hands down, the best chocolate chip cookies I’ve ever had. The only changes I made to the recipe were using a mix of chocolate I had on hand (some bar dark chocolate and some milk chocolate, crunched up with a knife to make my own “chips”). I followed the directions exactly, otherwise, even measuring the ingredients. I did sift my dry ingredients first (not in the recipe, but it seemed like a good idea?). They came out just the way I like them–chewy and soft, with a little firmness around the edge. Yum.
This is my FIRST ever attempt to bake cookies at age 46! Initially my cookies spread out massively in the oven and started to meld together and were very liquid. I cooked a bit longer and once out the oven I separated them with a knife. Once slightly cooled, they were perfect! Texture and taste spot-on.
Dear Erin,
The first time I made these I didn’t use a scale (I forgot I had one) and they were extremely tasty. Once I found my scale (by chance), I gave them another try using grams for the ingredients.
I cannot describe how differently they turned out from simply using this method. The smell & texture of the dough, the taste & look of the final cookie, the way in which they bake. Ev-er-y-thing.
I always thought how much difference could a scale possibly make to the end result…turns out, alot!
Thank you for sharing, definitely a DELICIOUS keepsake recipe 🙂
Thank you so much Caroline! I’m so happy you like the cookies, and happy to hear the scale made them even better – it’s such a baking game-changer! 🙂
Hi these look amazing. do you have any egg substitution suggestions?
Thank you so much! You could use a flax egg or 50g of mashed banana (if you don’t mind the banana flavor coming through)
I’m 12 years old and this recipe was super easy for me to bake . My friends and family love it so much and my sister keeps demanding for more
Ah thank you so much, I’m so happy you all like my recipe! 🙂
This is the perfect recipe for the way I like my chocolate chip cookies. I have tried so many different recipes trying to perfect the right texture, size and flavor. This is it!
I made this for a friend who just had a newborn, and she LOVED them (and everyone else whom I shared them)!! These were delicious, instructions easy to follow. Thank you for the recipe!
Ah thank you so much! I’m so happy everyone loved them, and congratulations to your friend!! 🙂
I’ve made this recipe so many times! I think its safe to say it is the best choc chip cookie recipe!!! Not to mention I’ve tried the small batch muffins & the cheesecake, they were also excellent.
Ah thank you so much, that means the world to me! 🙂
The bottom of the cookies is very wet (just de center) and the chocolate pieces sink to the bottom, making it impossible to remove the center of the cookies from the waxed paper. How I can avoid this? (The taste is perfect, but I have this problem)
Hi! I’m sorry that happened – I’m not quite sure what exactly happened since I’m not there but it sounds like your oven might not be hot enough. I always recommend using an oven thermometer because a lot of ovens are actually running hotter or colder than they claim to be, and if the chocolate pieces are sinking it definitely sounds like your oven is running a lot colder than it should be. Also – definitely make sure you aren’t using wax paper in the oven because it’s not oven-safe – I recommend using parchment! You might also want to try baking the cookies for just a bit longer – in my oven they take about 12 minutes but again, every oven is different so you’ll want to bake them until the edges start to turn golden brown. I hope this helps and I’m happy to hear that you like them!
Such a delicious CCC! Definitely my favorite recipe to date <3
Ahh thank you so much Emma, I’m so happy you like them! ❤️
what if you have significantly MORE butter after browning? In the instructions it states you should end up with at least 90g…… if you end up with 100g should you remove to equal 90g?
(FYI: when adjusting the size of recipe, instructions do not line up 🙂 )
Hi, if you have 100g then you should put the butter back on the stove as it hasn’t been browned for long enough! And for doubling/tripling, etc. you would just want to multiply 90g by 2, 3 or 4, respectively. Hope this helps!
Wow! These cookies are the best I’ve ever made (and I’ve tried probably 100 different recipes in my 27 years). This will be my go to from now on. I did use light brown sugar instead of the dark one and they still turned out great. I left the cookie dough in the freezer for 15 mins since I was short on time.
Ah thank you so much Jen! I’m so honored that you like them so much! ❤️
By far the most delicious small batch cookie recipe I have made to this date, can’t say enough! I weighed the dough and did about 2.5 ounces for each cookie
Ahh thank you so much Brittney, what an honor!! <3
I made this and it turned out awesome! Be sure to follow the recipe exactly. It’s the best one I’ve tried, and I love that it makes a small batch, just right for my family!
Thank you so much Nahiara, I’m so happy you liked them! 🙂
So yummy! Love the ingredients are in grams. The cookies were fluffy and soft. .
Thank you so much Stephanie, I’m so happy you liked them! 🙂
Been making this and loved it! My only issue is that my cookies turn thick instead of thin like yours. What could be the cause?
Thank you so much, I’m so happy you like them! I have notes about this in the post and in the recipe card but the #1 culprit for thicker cookies would be adding in too much flour. If you are not weighing your ingredients it’s super easy to add in too much flour on accident. It could also be that the brown butter was cooked for too long (you’ll want about 90g leftover), or that you may have over-mixed the dough after adding in the flour. Also, if you are using chocolate chips and not chopped chocolate or chocolate feves, the cookies will not spread as much, and the longer you chill them, the thicker they will be. I hope this was helpful!
Loved these cookies. Chewy with crisp edges, and super delicious. I did make an adjustment to the ingredients – I added ½ tsp baking powder instead of ¾ tsp. I also used 45g chopped dark chocolate and 45g chopped milk choc as I didn’t have semi-sweet on-hand. Even though I only used 90g chocolate instead of 150g as indicated in the recipe, the cookies turned out great. I’ve made it twice already!
Thank you so much, I’m so happy you like them! 🙂
I just tried this recipe, and while the taste is great I have no idea why the cookies won’t spread out thin like the photos. I used a weighing scale to be precise and followed all the steps. These cookies were thicker, the outside a bit crisp but the inside was soft with minimal chew. I even tried spreading out the cookies before I put it in the oven but it made them a bit crumbly/drier. Any tips to troubleshoot?
Hi! If you’re weighing your ingredients it sounds like you might be overmixing the dough or that your oven might be too hot. You’ll want to only mix in the flour *just until* that last streak disappears – otherwise you could risk developing more gluten in the dough which would cause the cookies to be thicker, more dry & crumbly. Also I always recommend using an oven thermometer to know if your oven is at the accurate temp – I’ve had ovens that say they’re at 350 but they’re actually closer to 375! Which again would produce a thicker, more dry cookie. I hope this helps and thank you for trying out my recipe!
I had half the batch saved in the freezer so I baked a cookie at 160 in my convection oven and it defo came out chewier!
However it still would not spread out like yours which meant it still is kind of a cross between a cakey and chewy texture whereas I’m attempting to maximise the chew. I’m pretty sure I was careful about folding in the flour too.
While I’ve been baking for a while I’ve not quite got cookies to the texture I’m looking for, any tips as to what gets them to spread out and get a bit more chew? Should I reduce the baking powder maybe?
It was my first to to bake ever in my life and tried your recipe lol did I do it correctly?
Bake at the same temperature as pre-heating which is 175? Sorry for the dumb question!
I have baked so many CCC recipes, including NYT and Bon Appetit’s most popular recipes. This is BY FAR the best CCC recipe I’ve ever made. The cookie is perfection. I have never left a comment on any recipe, but this cookie is that good. This is your sign to make this recipe NOW!!
Ahh that’s so unbelievably kind of you, I’m so happy you like my ccc recipe! 🙂
I substituted the butter with avocado oil, and they turned out great. Just an fyi for the dairy free folks 🤍!
Thank you so much Julie, I’m so happy you liked the recipe and happy to hear that they turn out well with avocado oil! 🙂
I made these and followed the instructions step by step, weighing out my ingredients instead of using cups. They are definitely top tier. My dad just told me they were the best cookies he’s had. I used semi-sweet chunks and they came out great
Ah what an honor! I’m so happy you and your dad enjoyed the recipe! 🙂
Omit the baking powder and double the baking soda for thin cookies
Hi Erin, have baked this a few times and my kids simply loved them and kept asking for more! Thank you so much for sharing the recipe. One qns – my cookie turn out very soft, so much so it’ll break when I pick it up. What could I have not done properly? 2nd qns, can I cut the sugar by say 10%? Thank you:)
Hi Serena! I’m so happy your kids like the recipe! If your cookies are turning out super soft it’s likely that they haven’t been baked long enough. I always recommend an oven thermometer because every oven is different and 12 minutes in my oven might not bake the same as 12 minutes in yours! I would recommend baking them a little longer (1-2) minutes so they aren’t as soft. And I haven’t tested these with reduced sugar but I wouldn’t think a 10% cut would affect these too much – I’d love to know how they turn out if you try it! 🙂
Made these tonight and they were incredible!! Love that they’re a small batch and that I can just whip them up in a bowl. So yum!!!
I love this recipe! So easy and the cookies are amazing 🤩
Thank you so much, I’m so happy you like the recipe! 🙂
I’ve made these cookies SIX times now and everyone goes absolutely crazy for them every time. I’ve made a lot of cookies in my life, these ones are the best. I promise. Just make sure you let the brown butter cool all the way!!
Thank you so much Zoe! I’m so happy you liked them! <3
Hi Zoe,
I was just scrolling through the comments to see if anyone said something about the temperature of the browned butter! I wanted to know how cool it needed to be because it seems that regardless of how long I let it cool, if it’s still in liquid form, my cookies spread way too much and are super thin. If I let it cool back to room temp (softened), then they retain their shape really well. What’s your experience?
Hi Collin,
Mine spread a lot too. I will try your butter trick… Also, did you leave your dough in the fridge longer than specified? If so, did that help? Thanks.
Absolutely delicious! I highly recommend this recipe! the exact measurements here make for the best cookies. Thank you for providing the ingredients in grams <3
Thank you so much! I’m so happy you like the recipe (and the grams!) 🙂
THE ABSOLUTE BEST COOKIE RECIPE!
Ahh thank you so much! 🙂
Hey just made these a day ago and man are they bomb!!! I know you said to leave the frozen leftover dough out for 30 mins before baking, but what if I refrigerated the leftover dough? Do I leave it out as well or just go straight into the oven? Also, at what temp? Thanks:)
Thank you so much! 🙂 If you refrigerated the dough you’ll still want to leave it out for ~20-30 minutes, just until it’s soft enough to scoop again. If you refrigerated the dough after scooping them into balls already, you can just bake it right away. In both instances you’ll bake at the same temperature. Hope this helps!
Ok I love making different cookies and this is my first makibrown butter cookies. So here they are. To me they way better than the last cookies I made from scratch. And they also taste good.
Thank you so much, I’m so happy you liked the recipe! 🙂
Best chocolate chip cookie recipe I have found in a long time. It’s just my husband and I so this is the perfect batch. I can’t tell you how many times I have made these. Recently I brought them to Thanksgiving with many desserts for the kids and these were the first things gone!
How would I adjust the recipe if I wanted to add Matcha?
Hi! I haven’t tried this with matcha (although it sounds delish!) I would recommend adding in anywhere between 1-3 tsp of matcha powder with the dry ingredients depending on how strong you want the flavor to be. Hope this helps!
I tried many different cookie recipes but they all didnt turn out like they should.
But this recipe is so good, the are really delecious, definetly baking them again! Thank you.
Ah that means so much to me, I’m so happy you like the recipe! 🙂
Hi! I’ve made these numerous times and they are a hit!! I seriously can never make chocolate chip cookies right but these come out perfect each time! Quick question though, do you think I could add a tsp or so of cocoa powder to make chocolate chocolate chip cookies with this recipe? I’ve tried your actual chocolate chocolate chip recipe before and mine came out cake like even though I followed your recipe to a tee. So I’m hoping I could use this recipe and just add some cocoa to it or do you think it’ll mess up the ratios ? Thanks!
Just baked these cookies and they turned out perfectly!
Thank you so much for having metric measurements since we’re used to use these in Europe and I didn’t have to convert anything. Makes trying recipes so much easier.
I used my ice cream scoop and happen to have 11 cookies. Having a bit of a smaller cookie turned down the baking time to 10 minutes, if anyone is interested.
Greeting from Germany ♥️
If I make dough in advance, Is it ok to bake frozen dough or do I have to let it come to room temp before baking?
Hi Priya! You can take either route when working with frozen cookie dough. I would recommend leaving the dough out for 20-30 minutes to let it become a little soft and then bake as normal. I haven’t tried baking directly from frozen but if you do I would recommend baking them at 325F for around 15 minutes. I hope this helps!
My cookies didn’t flatten down, I followed the recipe perfectly.
Hi, thank you so much for trying the recipe! I’m sorry it didn’t work out perfectly – are you measuring by weight? It’s possible if not that you added too much flour or took the brown butter a tad too far which would result in a thicker cookie.
love these! ive made them a few times and I made them again last night and froze them bc I didnt have time to bake them. I want to bake some later today, could you advise me how to go about that? (bring to room temp or not, oven temp etc?) Thank you!
Thank you so much! I would let the dough sit out at room temperature for 20-30 minutes just to soften up a bit from the freezer and then bake them as normal. For future reference, you can leave the dough in the fridge for up to 2 days after putting it together, no need to freeze! 🙂
thank you so much! ok that’s a good tip! 😀 thanks
These were incredible and your recipe was very detailed and well written. I have a kitchen scale and was able to measure everything. They turned out so well even being my first try. So tasty and delicious! 10/10, will definitely be making again! The only thing I’d add, and apologies if I missed it, is a link to some instructions on browning butter. I looked at another recipe to ensure I did this at the right temperature. Never done this before, and it may be good for any inexperienced bakers out there. Thanks so much for the fantastic recipe!
Sorry, definitely missed this in floating back and forth between the recipe and the earlier sections with tips and images..
No worries at all, thank you so much and I’m so happy you enjoyed the recipe! 🙂
Under the section “tips” under “semi sweet chocolate chips” are you mention the options but I think you also mentioned pistachio cream, which I believe belongs to a different recipe. I just thought I would mention that.
Oops – thanks for letting me know! 🙂