Favorite Chocolate Chip Cookies
Every baker needs a classic chocolate chip cookie recipe up their sleeve, and this one is mine! Perfectly soft and chewy on the inside, with crisp edges on the outside. Deep notes of toffee and butterscotch from the use of browned butter, takes them over the top.
FACT: 80% of the times I get invited over, I’m asked to bring these.
The other 20%, I’m bullied too.
These are everyone I know’s favorite cookies and they’ve made me quite a reputation.
I’ve got addicts officially hooked on them. Like…reeeeaaaally addicted. As in begging for them, inhaling 5 in less than 2 minutes, calling me at random hours demanding cookies instantly because they “need” them, or in the case of my most loyal junkie, barging into my house after midnight with a pregnant belly just to get some. Ahem…girl if you’re reading this, you know who you are…and now that you know how to make them, and you know you make them goooood, its PAYBACK TIME! Just saying’.
So I’ve been making these for several years now and people just go bonkers over them!
There’s just something weirdly satisfying about watching people’s eyes light up as they take a bite of these babies, especially the first-timers. The sight of them swooning and big, tough men going so weak over them, just makes me giggle on the inside.
I can’t possibly have all the fun alone though, you too need these cookies in your life!
So a few years ago, I got into this phase where finding THE BEST chocolate chip cookie recipe was my ultimate mission. I tested A LOT of recipes. Probably every recipe that has made it to the World Wide Web. Needless to say, I ate an embarrassing amount of cookies. I know…It’s a tough job, but someone’s gotta do it. Hey…It was in the name of research.
Long story short, I did’t meet a cookie that I didn’t like, but this one…ooooh baby this one, stood out with flying colors.
My taste testers all agreed that this is THE ONE and that I should look no more. I couldn’t agree more, but out of curiosity I tried several more, still am, you know, just to make sure, but I always find myself coming back to this one.
So…by popular consensus, this is by far the most perfect chocolate chip cookie ever!
The recipe is adapted from America’s Test Kitchen, which is another assurance that they ought to be good. These geniuses don’t kid around when it comes to developing recipes, because they literally test them hundreds of times before deeming them perfect.
America’s Test Kitchen calls these “Perfect Chocolate Chip Cookies,” and I strongly support their claim. But as much as I agree to their perfection, I refrained from using that title, because I know how the criteria for perfection differs from one person to another. So alas…”favorite” cookies it is, because that’s exactly what they are…our personal favorite. And a hundred others’.
So what makes these cookie so perfect (according to myself and everyone I know who had tasted them)?
- Soft and chewy in the center and crispy around the edges and they’ll stay that way for several days if stored correctly.
- Browned butter adds another dimension of delicious flavor. Taking the extra step to brown the butter, takes these cookies from good to amazing! It gives the cookies an almost nutty, toffee-like flavor that sets them over the top. Also using melted butter as opposed to softened butter, makes for chewier cookies.
- They have a butterscotchy flavor and that comes from using dark brown sugar instead of light. Most chocolate chip cookie recipe use light brown sugar, but this one uses dark and A LOT of it. Also a higher ratio of brown sugar to white sugar, makes for a moister, chewier cookie.
- It’s perfectly sweet. There’s more salt here than most other recipes, but that only balances the sweetness of the overall cookie, so it’s not sickingly sweet. Which means you could eat more!
- No mixer needed. As much as I love my stand mixer, I love me some simple recipes every now and then, that comes together with a bowl and a whisk.
Now allow me to show you how to make these awesome cookies, or dare I say “perfect” cookies. Ok I will…
I highly recommend reading through these step-by-step pictures, as I’ve added a few tips that I’ve learned along the way that will help you nail these cookies.
First things first, if you have a scale, use it! It’s a lot more accurate than using measuring cups. If not, then when measuring the flour, dip a dry measuring cup into the flour, sweeping away excess flour with a flat edge. This method yields more accurate results than spooning flour into a measuring cup.
Now, let’s start with mixing our dry ingredients. Whisk together the flour and baking soda, and set aside.
Now time to make the flavor booster! The beloved browned butter. Make sure you use a light colored skillet here, so you could see the color of the butter changing.
On medium high heat, you’ll melt 10 tablespoons of the butter, then go beyond that. Continue cooking it, while stirring and scraping the bottom constantly with a rubber spatula, so no bits stick to the skillet and burn. The butter will foam and bubble for a few minutes then will start changing color. This is not the time to check your Instagram or Facebook! The butter can go from blonde to burnt in no time. So keep stirring until it turns a deep deep golden brown and smells like nutty, caramel-y heaven.
Immediately pour your browned butter to a large heatproof bowl to stop the cooking process. Then add the remaining butter (4 tablespoons) to it, whisking them together until completely melted.
You’ll then add in both sugars, salt and vanilla.
Whisk until well combined. Then add in the egg and egg yolk.
Whisk really well until smooth and emulsified, about 30 seconds. Here’s the trick with this recipe: you’ll leave this to rest for 3 minutes. Then you’ll whisk again for 30 seconds, then rest for another 3 minutes. You’ll repeat this 2 more times. Total of 4 times of whisking for 30 seconds and resting for 3 minutes. I know it sounds crazy and high maintenance, but trust me, it makes all the difference. Whisking the sugar into the liquid ingredients and then waiting 10 minutes allows more of it to dissolve, making for better flavor and texture.
I like to use the waiting time in preparing my baking sheets, measuring the chocolate chips and cleaning up a little.
When you’re done with this, you’re gonna add in your flour mixture and gently mix it in with a spatula. If you taste the dough at this stage, it will taste like salted caramel. Don’t worry though, the final baked cookie won’t taste salty.
Then goes in the chocolate chips or chunks. Use whatever type you like; we tend to prefer half semisweet, half milk chocolate.
Now you’ll portion the dough into 16 equal scoops, each scoop measuring about 3 tablespoons. The original recipe doesn’t ask for this, but I found that rolling the dough into oblong balls, produces thicker cookies. Also a few chocolate chips pressed on top makes them lookers. Here’s another finding: Freezing the dough balls for at least 2 hours or up to 1 months, makes them thicker too. You could skip this if you want and they’ll still turn out pretty good, but I like thick cookies and I can not lie.
Bake them until they’re golden brown, flattened but still puffy, and edges have begun to set but centers are still soft but no longer wet, 10 to 13 minutes. Do NOT overbake or they’ll end up hard instead of soft and chewy.
A trick to know that they’re done, is to lift the edge with your finger, if it lifts, then they’re done, if not then give it another minute.
Now leave them to cool completely on the baking sheet because they will continue to cook from the residual heat, at least 20 minutes. That is unless you want to eat a gooey piece of raw cookie. In that case, I can’t blame you…I love me some raw cookie dough too!
Ok…you’ve been patient. You’ve earned yourself a cookie!
Om nom nom nom nom! COOKIEEEEEEEEES!
If you can’t be trusted with them, now would be a good time to call some friends over.
I hope you love these as much as we do.
Favorite Chocolate Chip Cookies

Every baker needs a classic chocolate chip cookie recipe up their sleeve, and this one is mine! Perfectly soft and chewy on the inside, with crisp edges on the outside. Deep notes of toffee and butterscotch from the use of browned butter, takes them over the top.
Ingredients
- 1 3/4 cups (8 3/4 oz/ 248g) all-purpose flour*
- 1/2 teaspoon baking soda
- 14 tablespoons (7 oz/ 200g) unsalted butter, divided
- 1/2 cup (3 1/2 oz/ 100g) granulated sugar
- 3/4 cups (5 1/4 oz/ 150g) packed dark brown sugar*
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups (8 3/4 oz/ 248g) semisweet or milk chocolate chips or a combination of both, plus extra for pressing on top
- 3/4 cup chopped pecans or walnuts, toasted (optional)
Instructions
- Adjust oven rack to middle position and heat oven to 375F/190C degrees. Line 2 large baking sheets with parchment paper or silicon mats.
- In a medium bowl, whisk together the flour and baking soda; set aside.
- In a light-colored skillet, heat 10 tablespoons (5 oz/ 142g) of the butter over medium-high heat until melted, about 2 minutes. Continue cooking, stirring and scraping the pan constantly with a heatproof rubber spatula until the butter turns dark golden brown and has a nutty, caramel-y aroma, 1 to 3 minutes. Be careful not to burn it.
- Remove the skillet from the heat and, using the spatula, transfer the browned butter to large heatproof bowl. Whisk remaining 4 tablespoons (2 oz/ 58g) of butter into the browned butter until completely melted.
- Whisk in both sugars, salt, and vanilla to the bowl with butter until fully incorporated.
- Add in the egg and yolk and whisk until mixture is smooth and emulsified with no sugar lumps remaining, about 30 seconds. Let mixture rest for 3 minutes, then whisk for another 30 seconds. Repeat the process of resting and whisking 2 more times (a total of 4 whisks, 3 rests) until mixture is thick, smooth, and slightly lightened in color.
- Using a rubber spatula, stir in the flour mixture until just combined. Do not overmix; a few streaks of flour is OK.
- Stir in chocolate chips and nuts (if using), giving the dough a final stir to ensure that no flour pockets remain.
- Portion the dough into 16 equal scoops, each about 3 tablespoons, about 2 1/4oz/ 64g (or use #24 cookie scoop). If the dough feel too soft or warm to scoop, cover and refrigerate for about 1/2 an hour until scoopable.
- For thicker cookies, shape each dough scoop into an oblong ball. Then press a few chocolate chips on each top for looks. You could bake right away, if you prefer, with great results, but I've found that chilling the dough for at least 2 hours or up to 5 days produces even thicker cookies. I like to let them chill overnight arranged in a baking sheet and covered with plastic wrap, but I also happen to make extra and freeze them for up to one month. (*see note below for freezing cookies)
- When ready to bake, arrange dough balls, 2 inches apart on the prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
- Bake cookies one sheet at a time until cookies are golden brown, flattened but still puffy, and edges have begun to set but centers are still soft but no longer wet, 10 to 13 minutes, rotating baking sheet halfway through for even baking. Set the timer to 10 minutes to check for doneness, then add 1 minute at a time if needed. Do NOT overbake or they'll end up hard instead of soft and chewy. A trick to know that they're done, is to lift the edge of the cookie with your finger, if it lifts, then they're done, if its still too soft to lift then give it another minute or so. The cookies will continue to cook from the residual heat of the baking sheets as they cool.
- Transfer baking sheet to wire rack and let the cookies cool completely on the baking sheets, at least 20 minutes. Resist the urge to eat them right away or they'll taste raw and undone. Once completely cooled, store in an airtight container to maintain their softness.
Recipe Notes
- For the best possible results, weight your ingredients using a food scale, instead of using measuring cups. If you don't have one, then when measuring the flour, dip a dry measuring cup into the flour, sweeping away excess flour with a flat edge. This method yields more accurate results for this specific recipe than spooning flour into a measuring cup.
- Use the soft kind of brown sugar that feels and looks like damp sand like Dominos brand. Avoid the coarse, granular type of brown sugar like demerara. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe also works well with light brown sugar, but the cookies will be less full-flavored, but still amazing. Avoid dark brown sugar that is almost black in color.
- Use a light colored skillet to brown the butter. Avoid using a nonstick skillet because the dark color of the nonstick coating makes it difficult to see when the butter is browned.
- Although chilling this dough is not a must, I've found that it produces thicker cookies. Chilling dough balls for 2 hours and up to 5 days is advisable if you prefer thicker cookies.
- Cookie dough balls can be frozen for up to one month in a zipper lock bag. Bake straight from frozen. You might need to add an extra 2 minutes to the baking time.
Adapted from America's Test Kitchen
Measurements Note: All recipes of this site have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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Can’t wait to try these! They look absolutely delicious!
Lilly I can’t recommend it enough! I have a feeling it’s gonna be your favorite too!
This looks amazing! We are a new blog and love looking at yours. We would love if you would stop by and try out our recipes!
Well congrats on the new blog! I’m not that far behind you too; just a little over 4 months old. Thanks for stopping by. I’ll be sure to check your blog and try your recipes:)
ok. SO I had to go retype my email about 5 times because I can’t concentrate! These look insane. I’m trying them this weekend for shizzle! Xxx
Yes Karina please do yourself a favor and try them! No one needs to know how my Weight Watcher points are in them:)))
OMG, This is a sign. I was thinking about brown butter chocolate chip cookies a few days ago and now you post this. Pinned and bookmarked to be baked asap. Thank you for all your lovely posts and hard work! 🙂
Aaawwww see we’re on the same wavelength! Brown butter make these insanely delicious! I hope you like them:))
Hi tasbih,
Love the recipeee!!
Do you have any idea how many calories there are in 1 cookie?
I love a good chocolate chip cookie and have ones that I love, but always keeping my eye out for the one that might become the very best. I love that you used browned butter and I’m with you on the salt thing. Sometimes when you taste a chocolate chip cookie and it’s a bit flat or you feel like something’s missing…it’s usually the salt. You also describe my favorite texture for a chocolate chip cookie…crispy around the edges, soft and chewy in the center. I’m going to have to put this on my list to try. I can tell just looking at the ingredients that this one’s going to be delish!
Ramona I whole-heartedly urge to try this one & try it soon! The brown butter makes these incredible! The ratio of brown sugar to white sugar & the extra yolk in there, makes for that perfect texture you’re looking for. And the amount of salt just rounds everything so the cookie doesn’t taste as you said it “flat.”
Can you substitute almond or coconut flour for the unbleached white flour? Will the cookies still having the same taste and texture?
I really want to try these cookies they sound amazing!! I’m going through a serious diet and lifestyle change and am trying to eat a lot healthier. I just want to find a way to make these cookies a little healthier.
Hi Renee! Way to go with the healthy lifestyle! Unfortunately I have no experience with gluten free baking, so I can’t tell for sure if they’re gonna turn out good. However, I do have a healthified cookie recipe here on the blog with a huge cut down in fat and calories, but they do use white flour. You might want to check them out. They are called ‘Skinny Chocolate Chip Cookies.’
Thanks so much for getting back with me!! I’m going to play around with the recipe and see what I can come up with. I’m already going to make the original ones this weekend to send to my son. If I get the recipe tweeted to my liking, I’ll let you know. I’ll also check out the skinny chocolate chip cookie recipe too.
Great! I hope your son loves them and I wish you best of luck with the tweaking:))
One word for these cookies – amazing! I have made them 4 times the past week because they get devoured in seconds. Thank you for such a lovely recipe. I’ve just discovered your blog and this is the first thing I’ve tried. Can’t emphasise how tasty they are. Yum! Just had one question. I’ve made the cookies twice with dark brown sugar and twice with light brown sugar. Definitely prefer the depth of flavour with dark brown sugar, however how do you get your cookies such a light colour in your recipe above when you’ve used dark brown sugar? When I use dark brown sugar my cookies are very dark. I love the colour of your cookies in the final result but I can only achieve it with the light brown sugar. Any advice? Thank you!
Wow!!! Four times already! This is the best compliment ever! You know, I never make 1 batch because it’s never enough. I at least double the recipe & freeze any extra dough balls. They come handy when sudden cravings strike or when unexpected company comes over.
I’m with you on the dark brown sugar winning in the flavor department, but light brown sugar wins in the looks. Yes they are slightly darker than your average CC cookies but not unattractively so. The color is just like in the pictures. Some brands of brown sugar are darker than others. I almost always use Dominos which is not too dark. When I used to live in Canada, I used Red Path which is great too. Other brands like Lyle’s are too dark for my liking, but if it’s the only brand I could find then I could with light brown sugar in that case. I’ve also found that not skimping on the whisking & resting 4 times process, significantly lightens up the color of batter. It goes from a very dark brown to a golden caramel color by the end of the 4th time of whisking. I hope that helps:)
Thank you for your sweet comment.
Hello,
I love those cookiess!!! They are sooo enticing. Just a question, can I substitute brown sugar with white sugar? I can’t seem to find a good one.
Hi Rawan! Hope you love these cookies was much as we do. Unfortunately, brown sugar is essential to achieving that soft texture and butterscotch-y flavor of the cookies. Substituting white sugar will result in a crunchier cookie with less chew. While i find that store-bought soft brown sugar works best here, you can still make your own by pulsing together molasses with white sugar in a food processor. Check out this tutorial on how to make it! Best of luck.
I’m in the uk and using lyles so that explains the darkness. I’ll certainly be on the hunt for a different brand! Thank you for getting back to me! I will most definitely have to double the recipe next time round.
I tried it and its really amazing, me my family all loved it, thank you for sharing the recipe. You rock 😉
I’m so glad to hear that Soha! So happy you guys enjoyed the cookies.
Hi,
I’m currently living in Argentina and I tried to make these with my friend Luz. They came out all wrong. Down here they either have azucar rubio, which is light brown sugar, or azucar negro, which technically means black sugar but is just really, REALLY dark brown sugar. We used azucar negro. First off, the batter was very liquidy, and didn’t lighten up after whisking nor after adding the flour. It felt like we didn’t use enough flour even though we followed all measurements and directions exactly. It remained dark, dark brown and when we tried to make balls, it was running through our fingers, very viscous but not exactly a liquid. Then we froze the balls and baked them and they spread out hugely, but super-thin, and the middles stayed together in a fat ball because they were frozen. By the time that part melted, they were still really thin, and also burnt (maybe 15 min total in the oven, max). When we finally tried them afterward, they still tasted like the salty toffee batter, and they were hard and crunchy.
Any thoughts on what happened?? We were so disappointed that all our hard work on the recipe turned to gross burnt sugary cookies.
Oh no:(( It’s so sad that all that happened. Firstly I recommend using ‘light’ brown sugar instead, since the other option is too dark. This should solve the problem of the dark cookies. Concerning the dough consistency, my only explanation would be that something wasn’t measured correctly, whether the butter or flour. As you can see from the step-by-step pictures, the dough is very scoopable. Sometimes when the kitchen is warm, it tends to be on the softer side but never ever liquidy, but chilling the dough for a few minutes does the trick of getting it to a doughy consistency. If you have a kitchen scale I highly recommend using it, as weighing always produces more accurate results. Although using measuring cups is just as fine. So sorry it didn’t work for you & I hope you give another shot. You might also be interested in a recipe I have here on the blog that uses the same dough, it’s titled ‘salted caramel stuffed cookie bar.’ It will show you how you could convert the same dough into bars.
Hope that helps:)
My friends n I just can’t get enough of them! I tried cookies everywhere.. By far these r the most delicious cookies I’ve ever had.. But freezing them days ahead is the main secret for them to not flatten.. I double the recipe n just freeze them for any occasion..
I couldn’t agree more about the freezing; they always turn out so thick this way. I’m just like you, make extra & freeze the rest for cravings & unexpected company. So happy you loved them!
hi, do you wait for them to defrost when taking them out of the freezer or just from the freezer to oven?
Hi Mona! No need to thaw the cookies; just bake straight from frozen. They will however, take an extra minute or two in the oven.
Hello!! These look amazing, can’t wait to try them! I just have one question though… I want to make these cookies for a friend’s birthday and she looves cookies and cream hershey’s bar, so do you think they would turn out good if instead of chocolate chips I put cookies and cream hershey’s bar crumbs??
Of course! They sound like they’re gonna be delicious. I mean…How could you go wrong when chocolate and cookies and cream are involved? If it was me though, I’d probably only sub half the amount of chips with the cookies n cream & leave the other half in chips. It would be a nice contrast between the creamy & crunchy going on. It’s up to you though. Happy baking:)
I am sooo in love with this recipe. This recipe makes THE BEST choc. chip cookies ever!! Please do yourself a favor a try out this recipe! You will not regret it!
Yes and yes!! Couldn’t agree more with you Mariana! Looks like you just got hooked on these cookies as much as I am:))
Can I stuff nutella like you did in your nutella cookies?
You sure can! I do it all the time & they turn out amazing! Just follow the same method as the Nutella Therapy Cookies. Enjoy:)
I have tried SO SO SO many chocolate chip cookie recipes. Just as I was about to give up, I found this. This is now THE chocolate chip recipe. Thank you !!
YES! Welcome aboard to the cookie addiction club:)
These look beyond amazing ! Can’t wait till I try this recipe but I was wondering from where did you get the soft brown sugar??
Hey Yara!
They are incredibly delicious and by far my most requested item to bake!
Soft brown sugar should be available at most big supermarkets like Seoudi, metro & royal house. They tend to sell out quickly though, so when I do find them, I stock up. If you can’t find them at these supermarkets then your best bet would be in Maadi. Due to the high expat population there, supermarkets there tend to sell the rarest ingredients. Dominos is my favorite brand:)
Hi Tasbih, thank you for the amazing blog and recipes.
I tried the chicolate chip cookies yesterday and i adjusted the oven to 190 ( using oven thermometer) but they got burned really quickly. They have very good taste but they were very dark and the bottom is almost burnt. Do u have any idea how yhis could be fixed coz i like the recipe very much.
Thank you and keep it up 🙂
Hi Fatma 🙂 I’m thrilled that you like the blog and enjoying the recipes. Ovens can vary widely, and gas ovens can give different results than electric ovens. Also the level where you position your oven rack and the type of baking sheet also contribute to the outcome. Dark coated baking sheets tend to cook things quicker. So first I suggest you lower the temperature to 180 the next time around. Could it be that your oven rack was placed in the lower level of the oven? If yes, then please make sure the oven rack is placed in the medium position. Another thing is to try and use a light silver baking sheet and that its thick and sturdy. If thin baking sheets are all you have, then layer 2 sheets on top of each other; it really helps to prevent the bottom from browning too much. Make I ask if the baking sheet was already hot when you placed the cookie balls on them? I’ve had some friends who made the mistake where they left the baking sheet in the oven while it was preheating, so was wondering if the same happened to you. If yes, then always make sure that you place the cookie dough on completely cool baking sheets. My advice for you, is that the next time you make them, try baking just one cookie and see how it goes, if you like the results then bake the rest the same way. That way you won’t waste all of the cookies trying to perfect it. Please let me know if there’s anything I can help you with.
Best of luck!
Hi tasbih , thank youu very much for the useful advices. I was using a dark backing sheet and it’s thin also, you are right.
I will buy another one with the specification you recommended and give it another trial 😉
And the idea of baking one cookie to test is simply amazing.
Thank you very much , and by the way i tried the brownies and they turned out to be more than amazing.
Really appreciate your efforts. Keep it up dear 🙂
You’re most welcome! It’s what I’m here for 🙂
If you bake a lot, it’s definitely worth considering buying good quality baking sheets. Two is the perfect amount in my opinion, so you don’t have to wait for the first batch to cool, before putting in the next. I have no idea where you live or what brands you have access to, but if you could find rimless, insulated baking sheets, I highly recommend getting those. The insulated bottom helps dramatically with the burnt bottom problem. I’ve had my fair share of burnt bottom cookies in the past, until I invested in these insulated cookie sheets. They’re the best!
One more question please, how do you freeze the dough balls, how can i seperate them when they are still soft?
Might be a silly question, but i have no idea 🙂
Not silly at all! In fact, you just encouraged me to do a post dedicated to just freezing cookie dough. But for now, here goes…Line your baking sheet with parchment paper, silicon mat or even plastic wrap. Place your cookie balls onto the baking sheet, next to one another. Make sure the dough balls are not touching each other. Cover the baking sheet lightly with plastic wrap and freeze until solid. Take the baking sheet out of the freezer and peel the dough balls off of the parchment paper (or whatever you’ve used) then transfer them to a large zipper lock bag. Arrange them beside eachother and don’t pile them on top of one another. Seal shut the bag then wrap the whole thing with foil. Use a permanent marker to label and date your package. Put back into the freezer for up to 1 month.
Hope that helps 🙂
I’m a big fan of your blog and this recipe! I’ve made this recipe so many times and I love it!
Just wondering – did you ever have the problem of your cookies having a bitter after taste from the baking soda? A few times I’ve made this recipe, they’ve tasted quite bitter. Any ideas on how to fix that or what I might be doing wrong?
Thank you!
Thank you so much for your flattering comment Leah! So happy you like the blog and these cookies 🙂
Oh no! Bitterness would totally ruin the whole cookie experience. It sounds like it might be time to replace your baking soda. Personally I’ve never had this problem, but I’ve read that it’s best to change baking soda 30 days upon opening it. I use Arm & Hammer brand and it never disappoints.
These have officially become an all time fav! I had to bake these twice on the same day because they just got devoured in seconds! An absolute perfect recipe and can’t thank you enough for sharing! I couldn’t find chocolate chips tho so I tried chopping in a mixture of Toblerone chocolates amd really reccomend that you should try it once because they are just heavenly!
Oh my! Toblerone?! That sounds incredible! Will absolutely have to try it the next time I make these.
And I totally get making 2 batches on the same day…been there…many times actually. I learned my lesson though and always double the recipe. I’m so happy you liked the recipe 🙂
My family members have dairy allergies. I’d love to try these cookies, though. Do you think margarine would work?
Hey Annie 🙂 Hmmmm…I’m honestly not sure. My worry is that the margarine wouldn’t brown like butter. The browned butter flavor is a predominant one in this recipe, and I’m baffled at whether the margarine will be able to deliver it. I guess it safe to say that it’s better to use margarine in other recipes that don’t depend on the butter flavor so much. If the recipe had called for the butter to be creamed or even melted instead of browned, I would’ve encouraged you to go with it, but I’m really concerned about the browning the process. Unless ofcourse you’ve successfully browned margarine before, then you could definitely experiment with it.
I really wish I could better help you. Best of luck 🙂
Thanks for getting back to me, I’ll have to figure something else out. I really appreciate the feedback!
It’s my pleasure hon! I hope you find the perfect solution 🙂
Hey tasbih,I’d like to ask you where can I find vanilla extract here in egypt?
Hey Lujaina! I could usually find it at Ahmed Abdallah supermarket in Korba, Heliopolis 🙂
Okay sorry another question please, after melting the butter and putting it in a heatproof bowl, should I wait for it to cool down before adding the sugar and other dry ingredients? Or add them instantly?
Hey it’s my pleasure☺️. No need to let it cool down. The coolness of the remaining (unmelted, unbrowned) butter will help it cool down when combined with it. After that just add the sugar, salt & vanilla right away, stir stir stir. This will also bring down the temperature. Then you can add the eggs. Just make sure that the mixture is not hot when you add the eggs so the eggs don’t cook. Warm is just fine.
Hope that helps 🙂
Thanks alot!?
Ok I have to be honest here. I tried these cookies way back and I was really disappointed. They turned out flat, thin and tasted like toffee crackers if there is such a thing. But I wanted to give them another shot because so far whatever I had made from your blog hasn’t been short of amazing. So I made these again today, and today I made sure I weighed everything as opposed to using measuring cups, and my oh my! These cookies are spot on! They are really very good! There is so much flavor and no, they don’t taste like toffee crackers. Thank you for another great recipe.
Also a person asked here that they felt they had a bitter aftertaste in their cookie. That has happened to me before and I found the culprit to be a mediocre quality vanilla essence. After I changed my vanilla essence brand it never happened again. Just sayin.
Love your blog,
Please post recipes often.
Fareeha that is such a relief! I’m ecstatic to hear that! I can’t stress enough how weighing makes such a HUGE difference. We all measure in different ways, have different types of measuring cups, and different environments, which drastically affects how much each of us packs in a cup. On the other hand, your gram is the same as my gram, is the same as everyone else’s grams. I used to be a “cup” baker for so long, but when I tried out measuring and saw the improvement it made in the end product, I never looked back eversince and I’m now a very faithful convert. If it was up to me, I’d only write measurements here in weight, to ensure that everyone gets perfect results, but it’s unfair for those who don’t have a scale.
I think the problem with this particular recipe is that it’s adapted from America’s Test Kitchen, who are an AMAZING source, but tend to overmeasure flour. Their one cup of flour is 5 ounces, while most other sources measure out 1 cup of flour from 4 1/4 to 4 1/2 ounces. My 1 cup is always 4 1/4 ounces. I thought about changing the recipe according to my measurements but didn’t want to temper with ATK’s recipe, which I believe is flawless when weighed. I now just strongly recommend people to weigh instead.
Thank you so much for updating us with your valuable feedback:)
Hey Tasbih, these look really yummy and will definitely try them.. soonn!. Though I live in an area where unsalted butter isn’t readily available (like scantily..sigh), what can I do for the salt ratio to come out right for the recipe? Thanks! Btw your recipes look fabulous can’t wait to try them!
Hello Rashida:) I’m so excited that you’re planning to make these. One piece of advise though, please use a kitchen scale of you have one. It will ensure that they turn out perfect.
Regarding the butter, salt content depends on the brand, but it’s approximately 1/4tsp per 4oz. Which means that using salted butter will add around 1/2tsp of salt to the recipe. So I think it’s best if you cut the salt called for in the recipe by half. Just add 1/2tsp salt?
Hello
Thanks for your lovely blog
I’d like to try the recipe but do you have the weight in grams ?
I’m from France ?
Many many thanks
Farah
Hello Farah! I will try my best to add gram weights to the recipe as soon as I can. But in case it takes me a few days to do so, you may want to use an online or app converter to convert the ounces to grams. I ask Siri on my iPhone all the time to convert weights & she does a pretty great job at it ?
Hello Tsabih !
Thank you for your answer, that i just notice one whole year later ! lol Did you find the time to find out which are the good gram weights ? I tried on google but theres so much differencies in all the answers. Thank you so much !! Take care yourself and BRAVO for all your work !
So sorry it took so long! All done now ? Luckily I was making a batch today & measured everything in both units. Hope that helps!
Thank you so much !!! Your blog is symply beautiful !! Thanks for sharing your delicious knowledge !!
Best Whishes From Paris
Farah
Thank you so much Farah! Much love back to Paris from Cairo ?
The bestest ever! It’s my 5th time or so and as good as ever! They’re perfect mini sized as well! Yum.
Oh Reem I always love it when I hear that someone’s loving these cookies as much as we do. So happy you’re enjoying them?
i just made these , and they just came out of the oven im about to try it……………..omggggggg they are so yummy the second best cookies I’ve ever made thanks for you. i cannot wait to bring them to my teta and gedo house at the family gathering every Friday I’m about to go now. and i am so sure all of my 40 cousin will love it i. but of course because my family is almost 57 people i made 8 recipes. i used a lot of butter my husband was angry from me. but now a cookie and i think we will be happy again.
xoxo
lots of love from Cairo
Hahahaaaa I would mad at you too if I were your husband? I can’t even begin to imagine the amount of butter & sugar you were swimming in that day! 8 batches??? Wow! The most I’ve done before was 4 batches & felt like a super hero. So happy you loved them!
ya omgggg i am in my summer house and every day my family is asking from me these cookies i have become veryyyy tired from making a lot of cookies. but tomorrow at my lifeguard councling i have cookie competition and with ur recipie i am 100099% sure im going to win all the american people. please i want all your prayers and wishes so i can be the best.
XoXo
lots of from America.
Hahahaaaa I have the same problem with my family! They ask for them aaaaaall the time and I’m getting tired of it lol! I’m so happy they love them just as much, although sorry for you, for having to make them all the time. Best of luck with the competition…these cookies are surefire winners. Please let us know how it goes 🙂
Hi Tasbih
Thanks so much for the recipe. Tried it out yesterday but I had a bit of a problem. I followed the recipe to the T, froze the balls of dough for 2+ hours before baking. The cookies browned very easily on the bottom and surprisingly didn’t form cookie shapes. They remained in a ball shape. After 10 min, i pressed them down with a spoon to flatten. I baked for a total of 13/14 minutes but the cookies ended up crispy and the texture is quite crunchy where you can taste the sugar. 🙁
I only baked one batch and wondering if I can salvage the other batch by baking differently?
Any idea on what could have gone wrong?
Thanks!
Sadly not worth it… Cookies were fine but tasted just like any other recipie to us. Kind of a waste and not as amazing as I would expect from the added steps and weird requests (browned butter, not warmed cookies right out of the oven-which is literally the only reason to make cookies). The hype got me excited, but in my opinion, the payoff did not live up.
Thanks for you feedback! Sorry you didn’t like this recipe.
my friend made this recipe not once but i guess like a dozen time now, all of it tasted perfection!
my problem is i dont have an oven, i have a only microwave oven and it can perform grilling, but i am not sure on how to do it since i can’t pre-heat the oven like your instruction. any suggestion?
btw i am a baby beginner in cooking and baking so i am sooo lacking in experience please bare with me 🙂
Maggie I’m so happy you love these cookies as much as we do. They never seize to blow people’s minds when I make them.
I’m honestly not sure on how to tackle the baking process through a microwave. I’ve never done that before. Maybe you can just try baking ONE cookie in it to make sure it’s working well and adjust your settings according to your results, before you bake the rest. You don’t wanna risk the entire batch till your sure. Sorry I couldn’t help.
I love a good chocolate chip cookie last time i added caramel toffees for change of flavor and they were yumm
Oh YUM! I can imagine how caramel toffees can put these over the top!
I made 2 batches of these in the past 3-4 days and they were so incredibly good. They tasted like they were from the bakery, in fact, they actually tasted better! My entire family loved them and I think it’s safe to say that these are going to make a regular appearance in my household. Thanks so much for this fantastic recipe; it was easy to follow, informative and not to mention very aesthetically pleasing.
Aiman I’m so happy that these cookies have become your favorite too! I’m really glad you found it easy to follow and satisfied with the results. Thanks for taking the time to share your experience 🙂
Tried this today and they were great! Put it in a 180*C oven though, after the bottoms were getting too brown with the recommended 190*C temperature. Other than that, followed the recipe exactly!
So amazing to hear that you loved them JJ! Thanks for giving the recipe a try. By any chance, is the baking sheet you’re using, dark in color? As dark coated baking sheets tend to brown the bottom of cookies much faster that light colored ones.
This is the third time coming back to the recipe. The first batch i made with milk choco chips was such success. Second time i attempted with white chocolate chunks, but turned out tooo sweet to handle. It’s the white chocolate. So here i am back again, to make another batch of semi sweet milk chocolate chip cookies. U r jus awesome
And you’re the sweetest! So glad you love it! Here’s a tip from a cookie monster: never make 1 batch. Always double; bake one and freeze the other. Your future self will thank you later ?
Tasbiiih I’m a chocolate chip cookie addict (and snob) and after trying almost a dozen recipes, yours is the one! It’s THE perfect chocolate chip cookie. And everyone who tasted it is absolutely hooked! I have a friend who follows a very strict diet but she literally couldn’t hold herself from eating many of these in one sitting. Thank you so much for sharing this heavenly recipe with us <3
You have no idea how happy this makes me Maya! I know the struggle of finding the perfect chocolate chip cookie…and when I discovered this one, I never looked back. I’m really glad you found in this one what you’ve been searching for in a cookie all along. FYI I never make this when I’m trying to behave myself (food wise) because I have no self control over them 🙂
All your recipes are amazing, so accurate so tasty. I’m one of your fans and hate missing any of your recipes. Keep it up . Wishing you lots of success .
Thank you Randa so much for your sweet message! I hope you continue to enjoy each and every one of my recipes and that they never disappoint you.
Hello tasbih
Thank you so much for your amazing delicious recipes…I really like your way of presentation and how you describe each step and all the tricks
I have made some recipes like the basboussa and it was amazing
I had a question about the chocolate chips cookies…i made it and I followed all the steps and the taste was really delicious but the cookies was too thick and they don’t flattened enough and didn’t have the cracks on the surface… So could you please what is the reason
And thank you again for all your beautiful recipes ❤
Thank you so much Heba for this wonderful comment. I’m really happy to hear that you’ve been enjoying the recipes of the blog!
As for the cookies, it sounds that maybe there was more flour or less butter than what it should have. May I ask how you measured the flour? Do you think you might’ve over-measured the flour? My biggest advise with baking in general, and this recipe in particular, is to weigh ingredients using a kitchen scale. Makes such a huge difference!
Thank you so much Tasbih for your gentle reply. I used a kitchen scale to measure the ingredients, may be it was not accurate, definitely I will make it again because their taste was awesome and I will tell you the result.
Many thanks Tasbih and keep inspiring us with your delicious recipes ❤
Wishing you much better luck next time around. Please don’t hesitate to write me again if you face any other issues…I’ll be here guiding you until you get it just the way you’re hoping for.
Hi there! This recipe looks amazing! Question – Do you think it would be possible to roll out all the dough into a log shape in plastic wrap and freeze, and then cut slices and bake after it’s frozen?
Hi Mia! Yeah sure…that would work! However, due to the flat shape of the sliced dough, the cookies might end up baking up thinner. I prefer to freeze the dough after its been shaped into oblong balls. That way…they’ll always bake up nice and thick.
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OHMIGODD YESSSSSSS!!! After Years of trying countless cookie recipes and getting either soggy or dry doughy cookies I had nearly given up?.. AND THEN*drum roll* I found THIS MAGICAL COOKIE RECIPE!! The happiness I feel right now is indescribable. My first ever GOOD cookies and once again I have Cleobuttera to thank. I think I might have gained 5 or 6 kgs but it was SO worthit?. Thankyou cleo! .. You really made my day?❤️❤️.
These look amazing Reem! And for the record…you’re first to utilize the picture uploading feature that is just new to the blog! Thanks for sharing your picture…makes me so happy to see it. And I’m really excited that you finally found the cookie of your dreams. I know how that feels ?
Hello, This really looks beyond amazing, i am so excited to try the recipe, but i wanted to ask what type(s) of chocolate chips do you use or recommend plz as am sure it will add to the taste. (I live in Alexandria, Egypt)
Hi Yousra! I use Hershey’s chocolate chips, which I think should be available to you at Fresh Food Market and Seoudi. Enjoy ?
Almost 300kcal per cookie. I’m shocked!
Whoops! I did not know that ? In other words…I did not want to know that. Now I’m going to have to live with the guilt ? Oh well…its not something we eat everyday. Might as well enjoy the occasional treat.
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Hi Tasbih,
I made those cookies and they taste awesome! I just had a problem (and it happens to all cookies I make) that they aren’t chewy. I used the brown sugar substitute you told me about, and I decreased the amount from 3/4 to 1/2 because we don’t like our desserts to be too sweet. I also didn’t add a full cup of chocolate chips, maybe 1/3 of a cup. They came out crisp on the inside and oustide, although they were soft when they just came out of the oven. I have no idea what’s the problem but I will very much appreciate your help.. I’m starting to doubt my abilities to cook. ??
Don’t say that Rawan! By the looks of your cookies, you seem like a fabulous baker. Don’t worry, I’m going to stick by your side until you get it right. Here are what I believe to have been the cause of your cookies turning crisp:
1. Overbaking (this is the number 1 culprit of hard cookies). To get soft cookies, you shouldn’t bake them all the way through till they’re done. Take them out of the oven as soon as the edges are set, but the centers are still very soft and feel underdone. I promise they will continue baking through as they cool on the sheet. If you bake them till they’re firm to the touch, you will end up with crunchy cookies. I bake mine no longer than 11 minutes.
2. Substituting the brown sugar. While the DIY brown sugar gives you a similar taste profile, I prefer the texture that store-bought soft brown sugar lends. It’s granules are much finer and they dissolve better into the batter, creating a softer cookie. So stick to the real deal if you can.
3. Reducing the sugar amount. Yes sugar is here for sweetness, but also for moisture. By cutting some of it out, you’re reducing the moisture content of the cookies, resulting in hard ones. Please stick to the full amount. The recipe calls for a very generous amount of salt, that balances out the sweetness.
I hope that helps!
Hello Tasbih. First I want to tell you that I’m in love with your blog and appreciate your appreciation for the tiniest details ❤️
I used to make this recipe all the time in winter and it used to turn out perfect. Now that it’s summer and the temperature is 33°-38 °C, the butter is way too much. I tried using 190 g instead of 200 and it still is way too much and the butter is leaking from them on the baking tray and they’re turning out flat due to the excess of butter.
Can you please tell me what to do?
Hi Jana! SO sorry for this way overdue reply. I recommend chilling the dough overnight. It really minimizes spreading. Also make sure that once you add the eggs to the butter/sugar mixture, stir really well until its looking nice and homogenous and no butter is pooling over the surface. Also make sure you don’t skip the whisk and rest step, it really helps with producing a thicker cookie. You can find a step-by-step tutorial on my instagram highlights that you might find helpful.
I’ve baked these before and they were heavenly. I’ve made it using dominos dark brown sugar and it gave excellent result. the second time, though, i used another brand that was light brown and not packed and the sugar granules were visible after baking i dont know why. Also my cookies are always soft at the beginning and then they harden (like 2 h after baking) although i place them in containers with a pieces of bread so i’d be very thankful if you van give me any advice on how to keep them soft.
Hi Hajar! SO sorry for my long overdue reply. It sounds like the brown sugar you used was not of the soft kind, but granular and coarse just like granulated sugar. Unfortunately this type of sugar produces a hard, crunchy cookie, so it’s important to use the soft kind like Dominos. If you’re cookies harden upon cooling, even if you’re using the soft type of brown sugar, then it means that the cookies are overbaked, Just be sure to pull the cookies out as soon as the edges set, but the center will still feel raw; they will continue cooking through as they cool. You can find a step-by-step tutorial on my instagram highlights that you might find helpful.
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Hi Tasbih, I baked these cookies today and they were just awesome!
I made a few mistakes while baking but in the end it was all good.
First, you are correct that the butter can go from blonde to burnt in a second! I was so good while stirring the butter, eyeing it like a hawk BUT then I took my eyes off for ONE second to grab a tissue and instantly the butter burnt…ughhh! However, I used a fine sieve to take out the burnt bits because I really didn’t want to throw out the butter. I sieved this at least 2 – 3 times, crossed my fingers and continued with the rest of the recipe. You could not tell from the end result that this mishap happened.
Second, I noticed fellow readers saying the bottom part of the cookie was very brown almost burnt with 190 C temp so I thought let me try 4 cookies at 180 C. This didn’t work for me, the cookies were taking ages to bake. After 15 minutes, I wasn’t sure whether it was done or not, even with the finger trick. Alas, the bottom part of the cookies got burned. I kept the remaining batch in the fridge overnight and baked them for 13 minutes at 190 C today and they are perfect!
The browned butter really does add an almost deep caramel-y taste to the cookie and this is my go to cookie recipe from now on. I love the fact that I can make the batter by hand. Thanks again Tasbih!!
WOW Kris! I love your very insightful feedback. I’m sure it will be of huge help to others interested in making the recipe or are having issues with it. I’m so happy that even with the burnt butter, you still loved these cookies so much ?
Hi Tasbih
Thanks so much for the recipe. Tried it out yesterday but I had a bit of a problem. I followed the recipe to the T, froze the balls of dough for 2+ hours before baking. The cookies browned very easily on the bottom and surprisingly didn’t form cookie shapes. They remained in a ball shape. After 10 min, i pressed them down with a spoon to flatten. I baked for a total of 13/14 minutes but the cookies ended up crispy and the texture is quite crunchy where you can taste the sugar. ?
I only baked one batch and wondering if I can salvage the other batch by baking differently?
Any idea on what could have gone wrong?
Thanks!
Hi Aadila! Thank you for trying this recipe! First, you need to be sure that you’re measuring your ingredients correctly. Please refer to the ‘recipe notes’ for tips on measuring the flour using cups, although for the best possible results, I’d highly recommend using a kitchen scale.
Second, make sure you’re using the soft kind of brown sugar and not the granular/coarse type. Granular brown sugar will result in gritty, crunchy cookies. Also make sure you don’t skip the stir and rest step of the recipe as this is what helps dissolve the sugar.
Lastly, make sure your oven top and bottom are both hot; not the bottom only. You can find a step-by-step tutorial on my instagram highlights that you might find helpful.
The cookies came out extremely tasty, but they spread too much, basically looking like they were melted cookies, so do you have any suggestions?
I’m so happy to hear that you liked the taste of these cookies Naiera!
As for the spreading, it sounds like it might be an issue of mis-measurement. Spreading is likely due to having less flour or more butter than what is called for. May I ask how you measured the flour? Do you think you might’ve under-measured it? My biggest advise with baking in general, and this recipe in particular, is to weigh ingredients using a kitchen scale. Makes such a huge difference! If you’re already doing that, then I’d recommend chilling the dough for at least 2 hours after it’s been scooped. I swear by this trick. I usually make my dough the night before I need them, and refrigerate them overnight. They come out thicker and more flavorful than when I bake them straight away. Also I like using parchment paper over silicon mats. I found that silicon mats cause cookies to spread excessively. I hope that helps!
Made these cookies yesterday and my family were raving about them and they’re not huge cookie fans. The cookies were gone in a day!! I’ve always struggled with baking, especially with cookies. These turned out so amazing and literally the best cookies we’ve ever had. Thank you!!
Wooooohooooo! I’m so glad they were such a hit! Thank you Leena for your wonderful feedback ?
Hi Tasbih! I was just wondering what happens if I use demerara brown sugar instead of the recommended?
Hi Ayma! Demerara sugar has very coarse granules and so they won’t dissolve as well as soft brown sugar. This means that you might feel their crunch as you bite into the cookies. Soft brown sugar also has a high moisture content, whereas demerara is very dry. This lack of moisture, will result in drier, crunchier cookies, instead of soft and chewy. Hope that helps!
Hello, can I ask on what temperature we should bake the cookies? I have tried this twice but it was different each time, perhaps i wasn’t sure what temperature i should cook them on.
Hi Mira! I’m so sorry that you missed it, but the oven temperature is mentioned in step 1 of the instructions. It is 190C/375. Hope that helps!
this by far the best cookie recipe i ever tried (taste wise)! One question tho, why these cookies turned to be oily?
It leaves my hands so oily when i touch it. Do you think it’s the butter? Can I reduce it?
And what do you think about just melting and not browning the butter?
Almost all the cookies will turn oily because of the butter! That’s normal
Hi Tasbih…this is one of the greatest recipes i have ever tried before…i made the dough and refrigerated it overnight and baked it right away..but i have an issue with my oven (it is soo high) so sadly some of the cookied got burned from the bottom?? Do i bake them at 170-180?
Best cookies I have ever tasted!!!
All her recipes are to die for!!!
Hands down best Chef EVER!!
Keep up the great work?
Hello I love all your recipes, I was wondering whether I can add to these cookies Nutella in the center? Would it work? And how to do it?
Hi Nada! You should try following her directions for her Nutella cookies they might help (and are also to die for ?)
Thank you Amina so much for ur help 😀
Hi Tasbih!
I have been a huge fan of your blog for years now and has proved to be an invaluable resource!! I just quickly wanted to ask if you ever tried to add 1 or 1.5 tsp of corn starch to them or if that would be too much dry ingredients? Also how underbaked should the cookies be before I take them out of the oven? Thank you!
Hii
That was amazing, the tips are priceless…
But if that’s too sweet for my taste, what can I do to reduce sugar and not ruin it?
Every time I reduce the sugar it turns into a cake!!
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