Small Batch Chocolate Chip Cookies are super easy to make. Small Batch Cookies are made with brown butter and can be made by hand - no mixer required. This cookie recipe makes 12 homemade chocolate chip cookies, and can easily be doubled. This cookie dough freezes well, so that you can always have a stash of frozen cookie dough to bake as needed!
Hi hi! Just popping in to share this recipe for Small Batch Chocolate Chip Cookies. This recipe makes just 12 cookies, and comes together with just a whisk or an electric hand mixer - no stand mixer required! The dough is great to freeze and have on hand in the freezer for whenever you need a cookie!
I have a lot of homemade chocolate chip cookies on my site, and few brown butter chocolate chip cookie recipes - but wanted to make something that can be made by hand and doesn't make two dozen cookies.
These small batch cookies are great to whip up for a quick dessert, or to just have when you need a few cookies. Back when we used to have friends over, or if we were going somewhere for dinner, I would make cookie dough ahead of time and then pop it in the oven to bake after dinner.
Why this is (one of) my favourite recipes
There are a couple of things that make these cookies so, so good. I think I made them about 8 times while testing - playing around with flour quantities, sugar ratios, leavening, chilling time, and baking time. I finally landed on what I think is the best small batch cookie dough.
- Small Batch - This recipe only makes 12 chocolate chip cookies, which is perfect if you are in a small household or have limited freezer space. You can easily double this recipe for a full 24 cookies if you need!
- Brown Butter - I love adding brown butter to recipes. It adds a depth of flavour that isn't immediately obvious what it is, but adds a complexity to the cookie.
- No Mixer Chocolate Chip Cookies - I made these using just a bowl, a whisk, and a spatula! You can use a handheld electric mixer if you like, but a whisk works just fine.
- Easy to freeze - If you don't want to bake all of this small batch cookie dough off at once, you can freeze some of the dough. I'll add tips for that further down the post.
For a perfect freezer stash - make these ahead!
If you want to make this chocolate chip cookie recipe super small batch, and have six cookies now and six later, you can freeze some of the dough. Chill all the dough down. Then, place however many balls of dough you are wanting to freeze on a parchment paper lined sheet pan. Cover lightly with plastic and then freeze until solid (also known as a flash freeze) - 30 minutes to an hour. Transfer the dough to an airtight container or ziploc bag, and store in the freezer for up to 3 months.
I like to label the dough with what it is and baking time - you will need to add 2-3 minutes onto the baking time when baking frozen dough. There is no need to defrost. You can bake it straight from frozen! Sometimes we will bake just two cookies off to have in the evening. I like to drop the temperature when baking to 325°f / 160°c and increase the bake time by a few minutes to account for frozen dough.
For all my best tips on freezing cookie dough and baking from frozen, check out my post: How to freeze cookie dough
How to get perfect chocolate puddles
Moisture loss when browning butter - this is important!
Ranting aside, it is particularly important that you use a scale to bake with for small batch recipes, or recipes using brown butter. Small batch recipes rely on the ratio of ingredients being correct and there is much less room for error. And the best way to get this correct is to by using a scale. Different butters will have different moisture levels, which affects the yield of brown butter. American style butter have a higher water content, so will produce less brown butter when the water is cooked off. European or New Zealand style butter, which is higher in fat than American butter, will have less water that needs cooking off, so you will end up with a higher yield of brown butter.
The quantity of the butter in the recipe is important here, so the best way to measure it is by using a scale. You start with an initial quantity of butter - in this case 120g, and then cook it down. You then re-measure the weight of the brown butter, and use 95g of that in your cookie recipe. I have accounted for the moisture loss from the initial quantity of brown butter in the recipe.
❤️ Made this recipe and love it? ❤️
I would LOVE for you to leave me a review and star rating below to let me know how you liked it! Also, please make sure to tag me on Instagram!
Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Small Batch Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: Cookies
- Method: Baking
Description
These Small Batch Chocolate Chip Cookies are super easy to make. They are made with brown butter and can be made by hand - no mixer required. This recipe makes 12 chocolate chip cookies, and can easily be doubled.
Ingredients
- 120g unsalted butter, cold from the fridge is fine
- 120g dark brown or light brown sugar
- 45g granulated sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract or vanilla bean paste
- 140g all-purpose flour
- ½ tsp kosher salt
- ½ tsp espresso powder (optional)
- ¼ tsp baking powder
- ¼ tsp baking soda
- 180g chocolate from a bar, chopped (I used 100g dark and 80g milk, use what you like here), plus extra for pressing on top, if desired
Instructions
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.
- Measure out 95g (see Notes section below) of the brown butter into a medium or large mixing bowl, and set aside for 15-20 minutes to cool so that it doesn't scramble your eggs.
- When the butter is cool, add the brown sugar and white sugar, and whisk briefly to incorporate.
- Add the egg and whisk well for 1-2 minutes, or mix using an electric mixer, until the mixture has lightened in colour and has thickened.
- Add the vanilla and mix well.
- Add the flour, salt, espresso powder if using, baking powder, and baking soda. Mix to combine with a rubber spatula until there are some flour streaks remaining - this is to ensure you do not over work the dough.
- Add the chopped chocolate and mix with a spatula to incorporate and finish incorporating the flour.
- Line a quarter sheet pan or other container with parchment paper. Using a 2 Tbsp cookie scoop, scoop balls of dough (approx 55g) , arranging them on the parchment (they can be touching). Cover with plastic wrap or a lid and chill the dough for at least 30 minutes. See "how to freeze cookie dough" in post for tips on freezing
- 10 minutes into the chilling period, preheat the oven to 350°f / 180°c. Line two sheet pans with parchment paper.
- Arrange 6 cookie dough balls onto the pan. If desired, flatten each ball of dough, press more chocolate on the top, and roll into a ball, then space evenly on the pan.
- Bake the cookies for 11-13 minutes, or until set around the edges and golden brown. Bake for closer to 11 minutes for still gooey inside, or 12-13 for more set cookies.
- Remove from the oven, and if desired, use a cookie cutter slightly bigger than the cookies to 'scoot' them into a round shape.
- Sprinkle with flaky sea salt if using. Leave to cool on the pan for 10-15 minutes then transfer to a cooling rack.
- Repeat the baking process with the remaining 6 balls of dough.
- Store leftovers in an airtight container at room temperature.
Notes
You may notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.
Please note that if you use the 2x button to double the recipe, this only doubles the ingredients list and not the quantities within the method, so you need to weigh out 190g brown butter to use in your cookies.
For notes on adding biscoff chunks please see the notes in the body of the blog post.
I like to use a little trick to get those big puddles on the tops of my chocolate chip cookies. Just before the dough goes in the oven, I take each ball of dough, and flatten it slightly. I then press chunks of chopped chocolate onto the top. You can add some of the chocolate dust from chopping too. Then I squeeze it back into a ball, and place it on the baking sheet. This means that when the cookie bakes, the chocolate will end up spread across the top of the cookie, and give you those big chocolate puddles on the tops. If you are freezing your cookie dough, do this step before they go into the freezer. You can't squish frozen dough!
Can I add Biscoff to the cookies?
I added biscoff chunks to this cookie recipe in a similar way that I did with my Nutella chocolate chip cookies. To add biscoff, pipe 170g biscoff spread (I used crunchy) into blobs on a parchment paper lined baking sheet, then freeze for at least 30 minutes until firm. Release from the paper and place back into the freezer until ready to use.
Reduce the chopped chocolate in the recipe to 110g. Add the biscoff pieces in with the chocolate, reserving a few for the tops of the cookies (place back into the freezer while the cookie dough is chilling). Scoop the cookie dough into balls, chill for the time in the recipe, then add a few of the biscoff pieces when you are adding the chocolate on the top of the cookies before baking. Bake the cookies as per the recipe - because the biscoff gets a little melty the cookies may come out a little flatter than the ones in this recipe but they are just so, so good.
I use a 2 Tbsp cookie scoop - I like this 2 tbsp cookie scoop. You can also weigh your dough balls if you don't have a scoop. Mine weighed about 55g each.
Comments
Caribou says
Grams for the win!!! Metric weight is the only way to bake 🙂
Thanks so much for scaling this down to a small batch! Its the perfect amount.
Brooklyn says
What scale do you recommend to buy? They look so good the cookies. Can you make these cookies gluten free?
Erin says
Hi! I have an Escali scale! It is great - not too expensive and it has lasted really well. I haven't tried making them gluten free sorry!
Brooke says
These were so delicious. Such an easy to follow recipe and a bit different to just a normal chocolate chip cookie, but still with simple pantry staples.
Yum! Thanks so much.
Erin says
You are so welcome!
Milly says
This recipe works a treat with gluten-free flour! I add a couple of additional grams of brown butter (not an exact science!) as I find that the gluten-free flour available to me in Australia tends to be slightly drier. I've tried a few different brands with this recipe, and it has worked every time. I usually chill the mixture in the fridge overnight, warm it up to room temperature and then roll into balls just prior to baking. These are my new go-to cookie recipe; absolutely delish (so, thank you)!
Lindsey says
Love love love all your cookie recipes!! Especially this lovely little brown butter feature. Perfect texture for a cookie, chewy center and crisp edges.
Only thing I would say is to adjust the time allotted…the time you included doesn’t work in the recommended chill time for the dough! Time was doubled because of the rest time.
Erin Clarkson says
Thank you! Ahh yessss I will check that! Sorry about that! 🙂
Rosy says
These are consistently perfect, I adore them ❤ love its in grams not cups
Erin Clarkson says
Ahhh I am so happy you love them! x
Elizabeth Davis says
Hey the recipe is great but just wanted to share the the multiplier did double the butter weight at 2x.
Erin says
Hi! Which butter weight are you referring to? Unfortunately that is an issue with my recipe card and it doesn't double the values within the method, just the ingredients. The weight I was referring to in the notes was the 95g measured brown butter.
Marianne says
Can you make this recipe in measuring cups and teaspoons I don’t understand the other system
Marianne says
Why does it have to be done in the metric system only. I don’t know how to use that. What is the harm in putting both ways so that I can make this recipe that sounds really yummy. I would appreciate it if you could put the cups and teaspoons and tablespoons and so on or I could understand it I do not know the metric system. Thank you
Marriane says
You can always google........
Yona says
Exactly, you can always google, it takes a fee minutes to convert on google if you really need to. But it’s much more accurate to bake with the infredients in metric, so u can measure accurately with a digital scale.
Gab says
YOU can always google
Heather Day says
Marianne, I bake in grams (using a cheap set of scales like this https://www.walmart.com/ip/Insten-Food-Scale-in-Grams-Ounces-Digital-Scale-for-Kitchen-Diet-Food-Coffee-Postal-Scale-10lb-x-0-04oz-5Kg-x-1g/826387588) but I cook a lot of American recipes, so I have a handy conversion chart stuck to my fridge that tells me how much to convert American measurements to - I have no idea how much 4 tablespoons of butter weigh, for example. If you don't want to use scales this is a really good solution - it works the other way around 🙂. Also, this recipe is perfection 😍.
Justina says
For the last two years, I thought I am a big fail in making authentic chewy chocolate chip cookies. They never turned out to be chewy inside...never. But now I know I was using the wrong recipes 😀
Ladies and gentlemen...THIS recipe has taught be better 😀 made them for the first time this afternoon, turned out perfectly, no struggle and super tasty.
And thanks for measuring in grams instead of cups/sticks. It makes is it more precisely!
Erin says
Yayyyyy of course! So happy you loved!
stacy says
Baking recipes should only be posted in metric weight.
Erin says
Yesssss!
Sarah S says
these are the perfect chocolate chip cookies to throw together before dinner! they are super easy and quick but the brown butter makes them extra impressive - will definitely be making them again as they’re already all gone!
Erin says
Yay so happy you loved!
Alisha says
I have tried so many recipes for CCC during the quarantine, all failed to deliver what we really love- chew, good height (but not cakey), intense flavor. These hit every nail, and I think will forever be my favorite! My only deviation was that we chilled our dough for 24 hours, it’s a thing I’ve gotten used to and love how the flavors develop. Thank you for this incredible recipe!
Marianne says
I don’t understand. Why can’t they be posted in both systems. What would be the harm for the people that don’t know the metric system. At least put a conversion table to the side so I can figure it out myself.
Erin says
Please refer to the section directly above the recipe which says “why is this recipe in grams”, along with the entire section in the blog post about why baking with weight is important. You are welcome to do the conversions yourself but I will not be providing them. The harm is that cups are not accurate so I am not comfortable providing a version of my recipe that is not accurate. Perhaps you could learn how to use the metric system instead of expecting a recipe to be changed to suit you. A lot of bakers now use a scale and the metric system to bake as it is very accurate.
Jo says
You need to get a scale to measure accurately. And when I find recipes (PLENTY) that are NOT in grams, I Google it too unless I need to clarify some measurements with the recipe maker. You don’t have to ask the recipe maker to change their recipe style just for special you.
Erin says
Yess thank you!
Kat says
Hi! What type of chocolate bars do you use for your cookies? I have never used anything but chocolate chips so I’m really curious.
Thank you!
Erin says
Hi! I use either the trader joes pound plus bars, or valrhona chopped bars or feves, or I have a big block of callebaut I'm working through! Anything works though! I much prefer chopped bars!
Alexandra says
This recipe looks perfect! I appreciate all the thought you put into the ratios! What is the texture like on these? Can’t wait to make them!
Erin says
Hi! They are soft in the middle and a little crispy around the edges 🙂
claire says
these look amazing🤩 could i chill the dough overnight?
Erin says
Yep!
claire says
thank you so much! i just made the dough! it came together wonderfully can’t wait to bake them in the morning!!
Preethi says
What's the texture of the cookie when it comes out of the oven? Does it feel soft and undercooked and continue to firm up while cooling down? 'cause mine did! Also, what do we do to keep it crunchy and not soft& chewy? Do we switch brown sugar with white?
Erin says
Hi! Yes that sounds right! If you want them crunchy you are best looking for a thin and crispy recipe! It's not quite as easy as just switching up the sugar 🙂
Kelsey says
Can you make these vegan with a vegan butter and flax egg?
Erin says
Hi! I have no idea sorry - I only tested them as written and I don't have much experience with vegan butter. Brown butter is made by cooking the milk solids in butter so I don't think it would work with vegan butter. These olive oil chocolate chip cookies are dairy free though and I think someone has made them with a vegan egg so you would be better off trying to adapt that one!
Jane says
Delish! So much so that 12 just wasn't enough! Luckily the recipe is in grams so I can easily double next time. Subbed flour for GF flour and still worked great - just added a wee bit more gf flour after mixing to get texture/consistency right.
Erin says
Yayyyyy and that wee one of yours seemed to give them the thumbs up too! x
Judy says
Excited to try this recipe! What’s the brand of the cookie cutters you use to scoot the cookies after baking?
Erin says
Hi! They are ateco!
Emma says
I just made these after seeing them on your Instagram stories and they are wonderful!! Perfectly crispy edges and soft centres with a beautifully nutty caramel flavour. Thank you for the recipe! X
Erin says
Eeee yay so glad you love! x
Yvette says
I made these yesterday and they are DIVINE! The brown butter makes them super tasty - you can notice the difference even in the smell.
Also love the small batch
Erin says
Eeee I love to hear this! I LOVE all things brown butter! x
Bárbara says
These cookies are great and recipe came just on time. My pregnant stomach desperately wanted choc chip cookies and was instantly crushed when I found out I only had 1 egg. 2 minutes later this came up on instagram to save me!!! Thank you Erin for making these small batch and for including brown butter deliciousness in it. I used terrible choc chips as this was the only thing I had and they still tasted amazing, can't wait to make them with good chocolate!
Erin says
Ah yayyyyy I love to hear this! SO glad you loved! x
claire says
these were THE BEST chocolate chip cookies i’ve ever made! thank you so much for sharing! i will definitely be trying more of your recipes soon!🤩
Erin says
Ah yayyyyy so glad you love them!
Ellie says
These were delicious! My dough looked really soft when finished but I kept with it- scooped and chilled. They turned out perfectly after 11 minutes. I love baking with grams, thank you for doing it! Also I didn’t bother waiting for the brown butter to cool, once I added the sugar it was cool enough for the egg. Maybe that’s why the dough was so soft? But it didn’t matter as they turned out beautifully. Love a recipe where I don’t need to wait for butter to soften on the counter!!
Erin says
Hi! Ahhh yeah that will be why it was soft! It should have firmed up ok in the fridge - the fridge chill usually fixes everything! 🙂
Mallory says
Can you use instant coffee instead of espresso powder?
Erin says
Yep! The super fine version works great 🙂
Cindi says
I’m in the middle of making these cookies and am wondering what to do with the leftover melted butter that has been separated.
Erin says
Hi! Pop it in a container in the fridge and use it next time you need melted butter for something. You shouldn't have too much though - 120g butter browns down to pretty close to 95g!
Taryn says
Excellent recipe and easier than I thought it would be. Used my scale and Followed recipe to a tee (minus waiting the whole 10 minutes to taste one). So glad it’s small batch because chocolate chip cookies are my weakness. This will be my go-to recipe
Erin says
Ahhh so happy you loved them!
Rebecca L says
Delicious and chewy!
Erin says
Yay so glad you love!
Carla says
The brown butter and chopped chocolate in these cookies make them decadent and incredibly delicious!
Erin says
Yayyy so glad you love! x
Robyn says
These are absolutely fantastic!! Sooo easy, and delicious, the brown butter and espresso powder (don't leave it out!) make such a gorgeous deep flavour. Also loved that it uses whole eggs, not yolks, so no leftover whites! Thanks Erin 🙂
Erin says
Ahhh so glad you love xx
Samantha says
Amazing as always!
Erin says
So happy you loved!
Elaine says
Hi from Malaysia- I’d love to try making your recipe, can you please tell me what brand of flour you use? Mainly for protein content information
Erin says
Hi! I use All-purpose flour which is usually about 10-12% protein! I use all kinds of brands!
Elaine says
Thanks! Looking forward to trying this, always good to have a reliable small batch recipe
Erin says
Yess they are so good!
Jessica says
I made baked these cookies after a ~20 hour chill and they ended up spreading a lot and are very flat. Any ideas?
Erin says
Hi! Hmmm that definitely hasn't happened to me. Did you make the recipe by weight? Also do you have a thermometer in your oven? Is your baking powder etc up to date? Sorry about that!
T says
The Best Chocolate Chip Cookie recipe hands down. I won’t be using any other recipe but trying different chocolate percentages. Thanks so much for this recipe!!!
Erin says
Ahhh so happy you love!
Kirsten says
I made these and they were delicious! The espresso powder in the dough doesn't make the cookie taste like coffee, just gives the cookies a little something extra. I used the full amount of chopped 70% chocolate and found it to be a bit much, especially with adding more to the top before baking. I might tone it back next time or use a blend of milk and dark chocolate as suggested here, but there will definitely be a next time. If you like a chocolate-forward cookie, this is your recipe!
Erin says
Eeee so happy you loved! Isn't the espresso powder just so good!?
Amanda says
Hands down the best chocolate chip cookies I’ve ever had. Every time I make cookies now, my boyfriend asks if it’s these.
Erin says
Ohhh best compliment ever! Thank you so much!
Anna says
In the past, my chocolate chip cookies always came out too hard and not flavorful. This recipe is PERFECT! The cookies come out chewy and with so much flavor, I love it!
Erin says
Yayyy I love to hear it! Thank you so much for the lovely review x
Anna says
Hi Erin!
Out of curiosity, do you bake these cookies with the conventional oven setting or the fan setting?
Also, have you tried baking two trays at a time? Any tips for that?
Thank you xx
Erin says
Hi! Conventional unless otherwise specified. You can try two if you want but I don't usually do it so I'm not too sure - you may need to swap the trays half way through but with such a short bake time and only 12 cookies I usually just do them in two goes so they are consistent
Anna says
Thanks for answering my questions! Just baked these today and oh my god these are the BEST chocolate chip cookies ever!!! I’ve been trying to achieve this type of cookie texture for so long and have only been able to do so with this recipe. My new go-to!
Kendra says
I have made these twice so far in one week, as they are just SO good! The brown butter really gives it something special... and the flaky salt... (happy sigh) - I don’t think I could eat a chocolate chip cookie without flaky salt, now! Thanks so much for the recipe!
Erin says
So so happy you love them! Thank you so much for the lovely review!
Allie says
Erin, you are hands down my QUEEN when it comes to cookie recipes! These are perfect—nutty and chocolatey and the perfect blend of sweet/salty. The texture though is what I LOVE. So chewy without feeling sticky. Thank you!
Erin says
Ah yayyyy of course!
Julia Piszczynski says
Absolutely beautiful cookies! The depth of flavor is beyond. Thank you Erin!
Erin says
Ahhh you are so welcome! I am so happy you love them!
Danya says
I’ve never taken the time to weigh out ingredients before, but I’m so glad I did. These were absolutely perfect and quite simple!
Gabriela says
This cookies were great! I love every recipe that calls for browned butter as this means I don't have to wait until my butter is room temp. Also, having a scale means having less dishes to wash and I love that too.
Erin says
Yayyyy thank you for the lovely review!
Michelle says
Delicious cookies! I’ve made CCC a bunch of times and this recipe has so much flavor. It also has a good amount of CCC to cookie dough and mmm so tasty. Amazing fresh out of the oven and at room temp. And yes, use that espresso powder!
Erin says
Yay I am so happy you love them!
Christine says
After 15 minutes looking for a recipe in metric I found this one!! Finally, Thank you
Erin says
Aw yes hiiii welcome we use grams here! haha <3
Ayla Ramji says
This is the best cookie recipe I’ve ever tried! The brown butter and espresso powder add a great flavour. However, my cookies did spread quite a bit in the oven. I refrigerated the dough for 30 minutes. Would refrigerating the dough for longer fix this?
Beth says
This recipe was delicious and will be my new go to!! I loved it stayed fluffy so I could have a chewy cookie with crisp edges and it was not too sweet. Just the right amount.
I am so glad you used weights. It is much more accurate, easier and faster, plus a lot less clean up. But more importantly I am ever so grateful you put a weight for the brown butter itself. Sometimes I have extra brown butter on hand so I can now quickly make these.
Erin says
Ahhh so happy you loved! Thank you so much for the lovely review!
NL says
I know measuring in weight is a more accurate way to bake, but I haven't had a chance to get myself a kitchen scale. If you don't want to do the googling, I noted my conversion to cups here (https://japaninafilipina.wixsite.com/shortandsweet/post/browned-butter-chocolate-chunk-cookies).
These cookies turned out great! I should have made more. Will definitely be adding this to my list of go to baked goodies to impress my friends and family.
Erin says
Thanks so much! Also good to note that my recipe wasn't made in cups so I can't guarantee google will be an accurate conversion!
Sarah says
my favorite small batch chocolate chip cookie recipe, with or without the espresso powder.
En Qi says
hi! what setting was your oven at? Did you turn on the fan function?
Erin says
Hi! It was just on bake - all recipes are conventional (no fan) unless stated! 🙂
Sophie says
Hi Erin,
Could I add some chopped nuts to the recipe? Many thanks!
Erin says
Hi hi! I don't see why not!
Sheryn says
Hi Erin, fellow Kiwi here 🙂 Just wondering if the brown butter is essentially ghee/clarified butter? It seems to be made the same way but when making ghee you discard the milk solids on the bottom of the pan. The butter comes out golden and nutty/caramelly. Asking because I make ghee regularly and it would save me time to use this instead of making it fresh. Thanks!
Erin says
Hi! It is, but the flavour of the brown butter comes from all those lovely milk solids! you take it further than you do when making ghee I think, but the milk solids is what the 'brown butter' is so you want to keep them in!
Arleen says
This is my go to cookie recipe because they taste so complex with minimal effort. I’ve made these for every occasion now and all my friends ask for them. I’m actually waiting for my triple batch to cool right now lol. Also, measuring with a scale is so so helpful to getting them perfect each time. Like I actually won’t use a recipe written with only cups anymore because it’s so annoying to measure. It takes longer, I don’t know if I was as precise as the author, and then I have extra dishes to wash. Thank you so much for sharing these cookies and your metric baking ways 🙂
Erin says
Ahhh you are so welcome!!
ee lysse says
Hi ! Just wondering if I could change this into a double chocolate version ? If so, how much cocoa powder and flour should I put in ? Thank you so much !
Erin says
Hi! I’m not sure sorry! You can certainly do it but I’m not 100% on quantities
Mackenzie says
Absolutely incredible! Ate the whole batch in one sitting, by far the best cookie recipe I've ever used/tasted.
Anwesha Pal says
OH MY GOD WHAT A RECIPE!!! Just made it recently and oh boy! My mind is blown! This was my first ever batch of brown butter chocolate chip cookies and it surely won't be my last!!! Also, special thanks for the small batch measurement. Didn't have to scale down the recipe for once. Just one question though: my butter weighed a total of 100g after browning. Does the extra 5g browned butter have any impact on the final outcome? It tasted absolutely fine to me though.
Erin says
Weeeee so so happy you loved! Nope the 5g wouldn't have made a difference! I just include enough in the initial quantity of butter so you're not caught short!
Anwesha Pal says
Ok. Can't wait to try more of your recipes 😊
Mayanka says
Hey Erin,
Superb Recipe, cookies and me are now friends.
Any suggestion how I can reduce the sweetness a bit, since we prefer it a little less sweet.
Please let me know.
Thankyou,
Mayanka
Erin says
Yay so happy you love! I have only made them as written sorry - changing the sugar will alter the texture. You could use super dark chocolate!
Mish says
My new go to chocolate chip cookie recipe! The flakey salt with the sweet cookie is just perfection! Really awesome recipe! Always have to make a double batch because they are that good!
Erin says
Ahh so happy you love them!
KS says
These cookies are EPIC. They didn’t survive more than one night so will definitely be making the big batch and freezing next time. So delicious!!!
Sigourney says
I've never made or had brown butter before and this recipe did not disappoint! Note to self. This is the perfect batch of cookies to make if you're without power, but have a fire place with a cook top and time to pass. As soon as you have power again crank the oven and get these babies in there. You're welcome. This is now going to be my go-to cookie recipe! Loving going through your recipes Erin and choosing what to make next!
Teal says
Absolute go-to recipe for sending cookies to friends, taking to events, and storing some in the freezer. I usually use the triple recipe and freeze 2/3 and bake off the other 1/3. I have gotten SO many compliments and sent this recipe to countless people. I prefer metric system to bake, so I appreciate the recipe and multiplier 🙂 Such a reliable recipe and I love switching up the chocolate I use.
Erika says
Best chocolate chip cookies ever! I've made these quite a few times now for family, friends, and just me when I'm craving cookies and they are always a hit! I've also added malt and substituted some of the flour for rye flour for a malted rye chocolate chip cookie and they still taste amazing!
Erin says
So happy to hear you loved!
Rayna says
Made this and I love it!! But just wondering if that possible to cut the amount of sugar as I find it a little too sweet for me.
Erin says
Hi! You are welcome to but I haven't tried it, and it will change the texture of the cookies 🙂 you could always try using a super dark chocolate too and seeing if that works!
Liza says
I really don't like coffee, will I taste it if I use the espresso powder or it will only enhance the taste of the chocolate?
Erin says
Hi! Just leave it out if you don't like it 🙂
Michele says
These cookies are fantastic! Had a nighttime cookie craving and this small batch was perfect! I baked 6 and put 6 balls in the freezer for the next craving. I used dark chocolate and macadamia nuts, the base recipe is so versatile and I really appreciate all of the notes.
Pooh says
Hi, Erin!
I tried this recipe and it's the best I've tasted so far I have only one question why does my cookies tends to spread like they spread a lot and don't get firm after cooling down. As I am hoping to do a bake sale next week so please help me out!
Kendall says
My new go to recipe for chocolate chip cookies! Freezes so well too so I can save some for later