Behind The Butter

Perfect Chocolate Chip Cookies

The other night, when I was in San Francisco having dinner with BethT, we got on the subject of chocolate chip cookies.

Because we are food bloggers and that’s what we do.

Anyways, our conversation ended up getting really intense and resulted in me sitting on Beth and Corey’s couch for an additional thirty five minutes after dinner, discussing different recipes that we thought to be “the best ever”. I mean, we all have our standard chocolate chip cookie recipe, right? I’ve been making the same ones for years and they always come out great every time. They’re rich, full of butter and brown sugar. I love them. However, Beth was telling me about a new recipe she tried and then adapted from Cook’s Illustrated a while back. This recipe involved actually browning the butter before creaming it with the sugar, to produce a tender cookie with more underlying caramel tones than usual.

As soon as she mentioned browning butter, I was taken. I must try these cookies she spoke of. For the past forty eight hours, those cookies have been all I’ve thought about—-the idea alone just totally consuming me.

Finally, this morning, we had lift off.


Here’s what you need for success:


First, preheat your oven to 375 and line two sheet pans with parchment paper or, my favorite, Silpat.


I got my Sipats when I was in culinary school but you can find them here. They’re great ’cause they last forever and you never need to worry about parchment paper or cooking spray again. Other than my microplane, my Silpats are my second favorite (and most used!) kitchen gizmo.

Now, whisk together 1 3/4 cups all purpose flour and 1/2 tsp baking soda in a medium sized bowl:


Set aside and prepare to get your butter on.


You’ll need fourteen (yes, FOURTEEN) tablespoons unsalted butter. I told you these cookies were delicious; I never said they were “healthy”. But if chocolate chip cookies are wrong, I don’t want to be right.

Drop ten of the fourteen tablespoons in a large skillet over medium/high heat


The goal here is to brown the butter, not burn the butter. Be careful!!! Once the butter melts, start swirling the pan like you’ve never swirled before. When the butter starts to turn golden, keep it going just about ten seconds longer. You want a really rich caramel color. Then, take it off the heat quick.





And immediately pour it over the remaining four tablespoons of butter in another large bowl.


This should smell INCREDIBLE. If can find no other reason to make these cookies than to make your kitchen smell like a caramel factory, that’s totally acceptable.


Add 3/4 cup brown sugar, 1/2 cup white sugar, 1 tsp vanilla and 1 tsp salt to the butters (buttersssssssss)


Whisk to combine and then add one egg yolk + one egg



And go ahead and whisk with everything you got. The end result should be thick and creamy.


Add the flour mixture to the buttery mixture of love and stir gently to combine.



And then add your chocolate chips. Beth says 1 1/4 cup but I just dumped half a bag in and called it a day.



It’s just too much. It’s all just too much.


Form mini ping-pong balls of dough, press down gently, and then bake for exactly twelve minutes.




Sweet Jesus.

BethT’s Perfect Chocolate Chip Cookies

adapted from Cook’s Illustrated

makes about 16 cookies

Print this recipe!

1 3/4 c all-purpose flour

1/2 tsp baking soda

14 tbsp unsalted butter (1 3/4 sticks)

1/2 c white sugar

3/4 c packed brown sugar (recipe suggests dark brown, but light brown is also acceptable)

1 tsp salt

2 tsp vanilla

1 large egg

1 large egg yolk

1 1/4 c chocolate chips

optional: 3/4 c chopped pecans or walnuts

Preheat oven to 375 and line two large baking sheets with parchment or silicone baking mats. Sift or whisk together the flour and baking soda in a medium bowl.

Put 10 tbsp of the butter in a medium skillet set over medium high heat. Allow the butter to melt for 2 minutes and begin to swirl it around the pan, allowing it to brown. Keep the butter moving so it doesn’t burn. Browning should take about 3 minutes and you’ll know it’s done when it smells nutty and it has a dark golden brown color. Remove the pan from the heat and use a heatsafe spatula to transfer the butter to a large, heatsafe mixing bowl. Add the remaining 4 tbsp of cold butter to the melted butter, and stir gently until it is melted.

Add the white sugar, brown sugar, vanilla and salt to the butter and whisk the ingredients together. Add the egg and egg yolk and whisk again until mixture is smooth, 30 seconds. Allow the batter to rest for 3 minutes, then whisk for 30 seconds more. Do this two more times; the end result should be thick and shiny.

Add the flour mixture and stir until just combined, about 1 minute. Gently stir in chocolate chips and nuts, if using. The batter will be soft.

Form each cookie with roughly 3 tbsp of dough (if using a cookie scoop, use a #24). Place cookies 2 inches apart on the prepared baking sheets and bake one tray at a time, 10 to 14 minutes, on the middle rack of your oven. Rotate baking sheet after 5 minutes and check the cookies at 10; you want them to be golden brown and set around the edges, but puffy in the middle. (My oven yielded perfect cookies at 12 minutes.)

Allow to cool on the pan for 1 to 2 minutes, then transfer to a wire rack to cool completely.

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  • Reply
    August 9, 2010 at 12:08 pm

    I first heard of browning the butter to make more delish cookies from emily {visions of sugarplums blog} it is such a brilliant idea! it adds so much flavor and you are right the smelling is outstanding! 🙂 enjoy your cookies.

  • Reply
    August 9, 2010 at 12:10 pm


  • Reply
    Jessica @ How Sweet
    August 9, 2010 at 12:16 pm

    Um. Making these TONIGHT.

  • Reply
    Heather (Heather's Dish)
    August 9, 2010 at 12:18 pm

    i posted this morning about silpats too…holy crap they’re amazing! a little pricey but 100% worth it. ok, fine, 120% worth it!

  • Reply
    Evan Thomas
    August 9, 2010 at 12:19 pm

    Those really do look perfect.
    What makes a good chocolate chip cookie to me is the tones of vanilla and butter in the base; it’s been really hard to make up a vegan, gluten-free recipe that holds together with that same sort of magic.

  • Reply
    August 9, 2010 at 12:20 pm

    How did Beth adapt? I made these last year after reading the recipe in Cook’s Illustrated. They were delish.

  • Reply
    R @
    August 9, 2010 at 12:21 pm

    Look good, but 14 tbps of butter! Holy moly! I usually make the Tollhouse cookies. Might also be a lot of butter

    On another note, is there a specific reason that you use organic sugar when you I know you normally don’t purchase organic milk/eggs etc?

    • Reply
      August 9, 2010 at 12:34 pm

      Because I was at Trader Joes and that’s what they sell!

  • Reply
    Bethany @ More Fruit Please
    August 9, 2010 at 12:24 pm

    Mmmm… I wouldn’t have thought to brown the butter for cookies. What a wonderfully, brilliant idea!

  • Reply
    August 9, 2010 at 12:25 pm

    oh. my. goodness. this is why I have to sop reading food blogs at work. No cookie anywhere near my office can compete with the idea of these.

  • Reply
    MyThy as in "Mighty"
    August 9, 2010 at 12:25 pm

    Good bodacious-GAWD. I don’t like chocolate chip cookies (I like the dough only! And NO, you can’t just call it a sugar cookie b/c that’s a totally diff cookie!) but I’m gonna make me a batch…one w/ dark choco-chips for DF and one w/o the chips for ME!

    Love the cooking chronicles you’ve been doing complete w/ step-by-step photo’s. Will you make one of mac & cheese please? =)

    • Reply
      August 11, 2010 at 5:26 pm

      I second the mac and cheese request! 🙂

  • Reply
    August 9, 2010 at 12:29 pm

    Browned butter makes baked goods over-the-top delicious.

  • Reply
    August 9, 2010 at 12:30 pm

    I’m sitting here at work simultaneously salivating at the pictures and how I imagine the cookies taste and laughing at your commentary. No wonder my coworkers think I’m strange.

  • Reply
    Carly (Swim, Run, Om)
    August 9, 2010 at 12:31 pm

    Thank you for posting this! One of my life goals is to find the perfect chocolate chip cookie recipe. So far, the Nestle Tollhouse recipe is the best. Classic. BUT, I will say, Martha Stewart has a “cakey” chocolate chip cookie recipe that I can’t always get to come out right, but when it’s right, it’s riiiiiiiight.

  • Reply
    Michelle @ Turning Over a New Leaf
    August 9, 2010 at 12:32 pm

    Oh. My. Sweet. Almighty. Lord. In. Heaven.

    I typically like to avoid baking brownies or cookies because they are a massive trigger food for me and I always end up eating half the batch of cookies and half the dough in the process (I temporarily slip into an episode of complete insanity–I can’t be held responsible!). But I can’t live a full life without having these cookies. They’re being made this weekend. FO SHO.

  • Reply
    Christie {Honoring Health}
    August 9, 2010 at 12:32 pm

    Be still my gluten and dairy free beating heart.

  • Reply
    August 9, 2010 at 12:40 pm

    I’ve been using Cook’s Illustrated’s recipe for a while now and it’s totally worth the effort to brown the butter. I’ll have to give the modified recipe a try!

  • Reply
    Estela @ Weekly Bite
    August 9, 2010 at 12:41 pm

    These look incredible!!! I can’t wait to try this recipe!

  • Reply
    August 9, 2010 at 12:43 pm

    You kill be Jenna. You really kill me.
    Need. Cookie. Now.

  • Reply
    August 9, 2010 at 12:49 pm

    Oh, my… I told myself no more baking, but these might just have to happen…

  • Reply
    August 9, 2010 at 12:52 pm

    Oh Jenna, you crack me up! I love it!

  • Reply
    Lindsay @ The Ketchup Diaries
    August 9, 2010 at 12:53 pm

    This isn’t even legal!!!!!

  • Reply
    August 9, 2010 at 12:55 pm

    One word: swoon.

    That is all.

  • Reply
    August 9, 2010 at 1:04 pm

    They really DO look like PERFECTION. Holy yum.

  • Reply
    Paige (Running Around Normal)
    August 9, 2010 at 1:15 pm

    I’ve never heard of browning butter for cookies! Those look absolutely amazing!

  • Reply
    August 9, 2010 at 1:22 pm

    Holy WOW those look amazing. Your pictures remind me of The Pioneer Woman’s blog and how she takes pictures of all the steps, which is really helpful. YUMMM!!

  • Reply
    Tracey @ I'm Not Superhuman
    August 9, 2010 at 1:22 pm

    Oh goodness. Those sound dangerous. I’d be too afraid of eating an entire batch. 14 tablespoons of butter in one sitting isn’t such a good idea. I can’t see how I’d save any cookies for a second sitting.

  • Reply
    August 9, 2010 at 1:22 pm

    mmm I make chocolate chip cookies with browned butter and they are so good. I also like to add cinn to the mix. It gives it a little something extra.

  • Reply
    Rachel (Two Healthy Plates)
    August 9, 2010 at 1:28 pm

    those look great! I love desserts that call for brown butter- it adds a great extra level of flavor!

  • Reply
    August 9, 2010 at 1:30 pm

    I can hardly believe these are better than AB’s recipe, therefore I must make them at once! Beth never lets me down!! 🙂

  • Reply
    Lauren @ 40Apples
    August 9, 2010 at 1:36 pm

    Cooks Illustrated is the recipe Bible. Just when you think you have a recipe perfected, you try one of theirs and it’s just: Whoa.
    These looks delectable 🙂

  • Reply
    Chrissy (The New Me)
    August 9, 2010 at 1:36 pm

    Sipats! Where have you been all my life?!
    This cookie recipe looks amazing. Now to see if I can find a way to veganize it… 🙂

  • Reply
    August 9, 2010 at 1:45 pm

    Sweet Jesus is right!! DROOOOL … thank you for another amazing recipe 😀

  • Reply
    Sarah for Real
    August 9, 2010 at 1:46 pm

    Thanks for the recommendation on the Silpats! I use parchment all the time and I’ve been wondering if those are a good replacement.

  • Reply
    August 9, 2010 at 1:50 pm

    Yum! Now I want chocolate chip cookies!

  • Reply
    August 9, 2010 at 1:53 pm

    hmmm….if all I happen to have at home is light brown sugar, not dark…..will that still work? want to make these tonight!

    • Reply
      August 9, 2010 at 1:59 pm

      yep–I used light brown and it worked fine!

      • Reply
        August 9, 2010 at 2:28 pm


  • Reply
    Courtney @ Sweet Tooth, Sweet Life
    August 9, 2010 at 1:57 pm

    WOW! I’ve definitely made my fair share of cookies in my day, but I don’t think I’ve ever tried making ones with browned butter! YUMMM! 😛

  • Reply
    Nicole - yuppie yogini
    August 9, 2010 at 1:59 pm

    Brown butter..interesting. I am a self-proclaimed expert baker of chocolate chip cookies. I’ll have to give this brown butter a shot.

  • Reply
    August 9, 2010 at 2:04 pm

    Wow, I need to try this recipe sooo bad! I’m basically obsessed w/ brown butter, yummm!

  • Reply
    August 9, 2010 at 2:04 pm

    I think these call for a contest! You should totally send a batch to the winner AND the person that came up with the idea for the contest 🙂

  • Reply
    shelly (cookies and cups)
    August 9, 2010 at 2:25 pm

    good gracious! I will HAVE to try these. I mean, if they are perfect and all 🙂
    Just came across your site! LOVE 🙂

  • Reply
    Chelsea (Chelsea's Chew and Run Fun)
    August 9, 2010 at 2:30 pm

    If you’re going to have chocolate chip cookies , I say go all out and have the buttery real deal. These cookies are it! I don’t substitute with lighter ingredients when baking classic treats (such as cookies), and the key to successful baking is REAL butter.

    I can’t get over how delicious those look!

  • Reply
    Angela (The Lady Loves to Eat)
    August 9, 2010 at 2:31 pm

    OMG those looking incredibly delicious!

  • Reply
    Megan @ Healthy Hoggin
    August 9, 2010 at 2:31 pm

    I believe you! They look like the BEST cookies ever!! Browned butter? Yes, please!!

    Great, now I want to make these cookies instead of go to the gym…

  • Reply
    Caroline (Ribbons, Roads, and Raspberries)
    August 9, 2010 at 2:33 pm

    I almost always go with Cooks Illustrated of Alton Brown because the recipes are really scientific. I love how CI talks about all the diferent trials they did in order to find the perfect cookie. I highly recommend looking up the CI version of any basic you want to make.

  • Reply
    Samantha @ Food Edu
    August 9, 2010 at 2:34 pm

    Oh–too weird. I just wrote a post about some failure chocolate chip cookies I made with a new recipe. I will have to try making these right away! The recipe I normally make has two sticks of butter, so 14 tablespoons is cutting back for me =) Thanks!!

  • Reply
    August 9, 2010 at 2:37 pm

    Oh my. I have been CRAVING chocolate chip cookies for weeks. I think I will make these tonight.

  • Reply
    Liza @ Health Nutting
    August 9, 2010 at 2:39 pm

    Those are the most PERFECT looking cookies ever! They look delicious!!!

  • Reply
    August 9, 2010 at 2:39 pm

    did you use 1 tsp of baking soda or 1/2 tsp? you said 1 tsp in the beginning then it says 1/2 tsp in the recipe. i’m totally making it tonight!! 🙂

    • Reply
      August 9, 2010 at 2:48 pm

      it’s 1/2 tsp…sorry!

  • Reply
    August 9, 2010 at 2:44 pm

    Browning butter first is one of my favorite baking tips. I can’t wait to find an oven to make these in – my partner and I were just talking about all the picnics we’ve been going on lately, lamenting the fact that chocolate chip cookies – a quintessential picnicking food, apparently – have been sadly lacking!

  • Reply
    August 9, 2010 at 2:46 pm

    Please! Where did the headband in your last post come from?!!

    • Reply
      August 9, 2010 at 2:52 pm

      Cindy wrote in on the last post that she got it from a shop on Haight street in San Francisco last winter.

  • Reply
    August 9, 2010 at 2:52 pm

    I am so going to have to pick up the ingredients for these cookies and make them for my husband. His hours are crazy at work right now and I think these will be the perfect treat for him. Thanks Beth and Jenna!

  • Reply
    Lisa (bakebikeblog)
    August 9, 2010 at 2:53 pm

    oh my. now THEY are a mighty fine looking cookie!!!

  • Reply
    August 9, 2010 at 2:57 pm

    Hi Jenna,

    Love your blog. And just wanted to say these cookies look DIVINE, but would you mind giving us a two-liner description on what exactly makes these so magical. I get the caramel notes from the brown butter, but are these crispy, chewy, cakey? Would they be like Mrs Field’s younger and sexy sister?? You’re probably going to say ‘just make em’ and probably will, but I’m curious–what do they taste like??

    • Reply
      August 9, 2010 at 4:19 pm

      They are chewy and buttery caramely. I would say better than Mrs Fields, but that’s because I like a really caramely choco chip cookie.

  • Reply
    August 9, 2010 at 3:00 pm

    They look great. How do you keep your silpat so clean looking? Mine has hints of food shapes on it – even though I try to clean it right away.

  • Reply
    Liz @ Tip Top Shape
    August 9, 2010 at 3:00 pm

    Oh my goodness these look wonderful!!! It is great timing, as well, because I wanted to make some cookies for my new neighbors. I will definitely be using this recipe!

  • Reply
    August 9, 2010 at 3:07 pm

    I just ran to the store to get unsalted butter so I could make these. My first 2 batches are ready (I may have tripled the recipe :)) and WOW they are so good!

    I have a new “go to” recipe. Thanks 🙂

  • Reply
    August 9, 2010 at 3:16 pm

    I am all over these…

  • Reply
    Nancy @ The Wife of a Dairyman
    August 9, 2010 at 3:24 pm

    I confess, I’m a butter lover:) These look delishious!

  • Reply
    August 9, 2010 at 3:28 pm

    Holy Moses. Those cookies look delicious. I can’t wait to try out the recipe!! And thanks for sharing about Silpat! I’m not a big fan of parchment paper.

  • Reply
    August 9, 2010 at 3:45 pm

    Can’t wait to try these! I have never heard of using browned butter for cookies! Looking forward to trying these! I have been thinking of making a few large cookies to have for dessert under ice cream!

  • Reply
    August 9, 2010 at 3:51 pm

    a sad failure on these cookies! I don’t know what I did wrong but they ended up one big melty mess. boo hoo! at least my apartment smells oh so delicious!

  • Reply
    August 9, 2010 at 4:03 pm

    Those look amazing and like the best cookies I have ever seen.

  • Reply
    August 9, 2010 at 4:06 pm

    Woah. These. Are. Beautiful.
    I want to live in one of these cookies.

  • Reply
    mindy @ just a one girl revolution.
    August 9, 2010 at 4:19 pm

    Oh, I will most definitely be making those!!!

  • Reply
    Amanda (Two Boos Who Eat)
    August 9, 2010 at 4:22 pm

    Jenna. I am seriously drooling.

  • Reply
    August 9, 2010 at 4:29 pm

    OMGoodness… please send a few home to us!!! How would they be if you added walnuts???

  • Reply
    August 9, 2010 at 4:31 pm

    my heart beats for brown butter!

  • Reply
    August 9, 2010 at 4:37 pm

    Oh dear God.

  • Reply
    August 9, 2010 at 4:40 pm

    I hate you for doing this to me!!! I must make these NOW and eat the entire thing!

  • Reply
    August 9, 2010 at 4:42 pm

    Oh my…
    Consider this page BOOK-MARKED!!

    Are you adding all these to your recipes page as of late??

  • Reply
    August 9, 2010 at 4:44 pm

    I’d eat the whole batch in a flash….yum yum !!!!

  • Reply
    August 9, 2010 at 5:00 pm


  • Reply
    August 9, 2010 at 5:22 pm

    Holy mother of god. Why have I never thought of browning the butter?! I must make those. They must be in my belly!

  • Reply
    Suzanne de Cornelia
    August 9, 2010 at 5:42 pm

    That’s hysterical! I learned about browning the butter by accident–and TJ’s/Whole Foods etc has a terrific butter, IMHO. Kerrygold, imported Irish Butter. I only use organic products, but give Kerrygold a pass, hoping that the Irish have more sense than we do and don’t laden everything with pesticides, etc.

    And apres the cookies? Aigo Boulido soup–is the French cure for everything from headaches, hangovers, and for weight loss. I love it and just posted the recipe earlier today–by coincidence. Now will need it to balance the cookies! lol

  • Reply
    Sara @
    August 9, 2010 at 5:42 pm

    Oh, Mama. These look so good. Browning the butter sounds like an ingenious idea. Why can’t I be that smart?

  • Reply
    Maria @ Kale and Cupcakes
    August 9, 2010 at 5:51 pm

    I think I gain a couple of pounds just looking at your blog sometimes. Those cookies looks amazing. I’m hatching plans to make some in the very near future.

  • Reply
    August 9, 2010 at 5:51 pm

    I am now officially against trying to make desserts healthy. The real thing tastes and looks SO much better.

  • Reply
    August 9, 2010 at 5:55 pm

    Mmmmmmm. I think I might shelve my get-to-bed-early plans and make a few batches of cookies instead. Whats good for the soul is good for the body, right?

  • Reply
    Janna@Janna's Keeping it Real
    August 9, 2010 at 5:59 pm

    sweet jesus is right. is it bad i’m sitting her at work, basically salivating. hand me the elastic waist pants, i’m down for the challenge.

  • Reply
    August 9, 2010 at 6:00 pm

    i think my recently made cookies need to meet up with yours, long lost soul mates <3 hehe

  • Reply
    Liz @ BLog is the New Black
    August 9, 2010 at 6:10 pm

    Those cookies looks fantastic!!!

  • Reply
    Pure2raw twins
    August 9, 2010 at 6:34 pm

    WOW these look great!! I love chocolate chip cookies. ; )

  • Reply
    August 9, 2010 at 6:37 pm

    I made these tonight and they are literally the best cookie I’ve ever had!! (And I’ve had plenty.) This is now going to be my little secret…I don’t think I’m going to share the recipe! 😀

  • Reply
    August 9, 2010 at 6:48 pm

    Mm and now I want a cookie. Have you have tried brown butter ice cream? It sounds weird but I tried it in a place here in austin and OMG LOVES it.


  • Reply
    Jackie (Peaces of Earth)
    August 9, 2010 at 6:56 pm

    I might have to give up my veganism for this!! Just kidding, but looks delicious. Thanks for reminding me I need a silpat. I’ve been meaning to buy one for the past, I don’t know, 10 years?

  • Reply
    August 9, 2010 at 7:07 pm

    Good God of all that is holy – those look UH. MAY. ZING.

  • Reply
    Pam (IIN Health Coach)
    August 9, 2010 at 7:09 pm

    Those cookies look gorgeous!
    I think I’m drooling…pardon me 🙂

  • Reply
    Lauren @ louisianagrown
    August 9, 2010 at 7:12 pm

    Do I even need to ask if these were better than your normal recipe? Browned butter? FOURTEEN tablespoons of browned butter?!? That’s my kind of cookie!

  • Reply
    August 9, 2010 at 7:18 pm

    Speaking of San Francisco… i just booked a trip there for the end of august! I was hoping you might have some recommendations beyond the typical tourist stuff! I’m planning on at least one wine tour! I would truly appreciate any advice (esp. food and wine related!)

  • Reply
    August 9, 2010 at 7:29 pm

    Your cookies look INSANELY Good!! Can’t wait to give em a try!

  • Reply
    August 9, 2010 at 8:05 pm

    Ohhhh, goodness. These look so good!

  • Reply
    sam @ holding onto healthy
    August 9, 2010 at 8:26 pm

    I am now craving chocolate chip cookies like nobody’s business.

    Love the blog!

  • Reply
    August 9, 2010 at 8:33 pm

    you’re on a roll honey child!! Making these…as I type.

  • Reply
    Mary & Christina
    August 9, 2010 at 9:33 pm

    now THAT is a chocolate chip cookie recipe— definitely saving this one- even if i dont get around to anytime soon- i for sure be whipping it out for a christmas cookie trial haha

  • Reply
    August 10, 2010 at 2:57 am

    Those look amazing!

  • Reply
    August 10, 2010 at 3:07 am

    Salivating…. that is all.

  • Reply
    Chelsea @ One Healthy Munchkin
    August 10, 2010 at 5:28 am

    Holy cow! I thought I had the perfect chocolate chip cookies recipe, but this might just trump it!

  • Reply
    August 10, 2010 at 6:42 am

    hahaha “sweet jesus”! Love it. I want cookies now!

  • Reply
    August 10, 2010 at 7:14 am

    I totally made these last night and they were absolutely delicious!! My husband even loved them!! But then my curiousity got the best of me and I ran the nutritionals on them. I will eat them sparingly… Yikes!

  • Reply
    August 10, 2010 at 8:17 am

    Holy cookies! I’ve browned butter once to make a browned butter frosting – which turned out fantastic. This recipe is a keeper! Thanks!

  • Reply
    August 10, 2010 at 9:31 am

    Hi Jenna, while you are on the subject of brown butter. I grew up with “brown butter potatoes”. These are best made with new baby potatoes from the garden (OK…get them from the farmers market), brown up some butter (no skimping!) and pour over the boiled NEW potatoes. YUMMY!!! OK…not as good as a chocolate chip cookie. But still pretty good.

  • Reply
    Sam @ The Second Lunch
    August 10, 2010 at 10:03 am

    One more tip! After watching America’s Test Kitchen (they also advised browning the butter) I learned my favorite new chocolate chip cooking addition – swap out the semisweet for Ghiradelli 60% Cacao chips, which won the chip tasting test, and are flatter and melt more interestingly because of their higher fat content. So. So. Good.

  • Reply
    August 10, 2010 at 10:44 am

    Ooh, very interesting about browning the butter first. I always make my chocolate chip cookies with oats. Changes the taste a bit and I love it!

  • Reply
    August 10, 2010 at 11:16 am

    I got this recipe from my god-mother, and it is my favorite by far. The dough tastes like carmel, and the cookies are ridiculously amazing.
    For father’s day, I made them as the base for ice cream sandwiches. Needless to say, I’m my dad’s favorite child forevermore. =]

  • Reply
    August 10, 2010 at 2:16 pm

    YES!!! Heehee I found this recipe last summer in a library back issue of Cooks Illustrated…once you brown, you never go back! Such lovely depth of caramel tones. These cookies were GONE in 60 seconds. Even my gang of 20-year-old college guys were speechless…for 60 seconds until they started begging for another batch!

  • Reply
    August 10, 2010 at 4:03 pm

    I really want these, but not sure if my figure can hanlde them. Seriously, how do you keep such a great body by eating these? I am jealous! I find that even when I break away from my healthy eating for even one meal my body blows up!

    • Reply
      August 10, 2010 at 4:15 pm

      Well, there’s a few things you have to take into consideration. First of all, when I make delicious buttery bake goods I have enough self control to stop at just one. Leftover cookies are brought to friends and fed to Almanzo. 😉 going through a fifteen month pastry program will teach you self control!

      Second of all, I’m pretty active. On Sunday I went for a five hour hike and yesterday I did an hour of power yoga. I try to exercise (yoga, running, hiking, weight lifting) about four-five times per week so I can enjoy delicious food in moderation! It’s all about the balance…

  • Reply
    Lindsay Ann
    August 10, 2010 at 5:34 pm

    I made these tonight and they were AMAZING! Thanks for the recipe!

  • Reply
    Lindsay Ann
    August 10, 2010 at 7:20 pm

    Oh man, these were amazing! I whipped up a batch this afternoon and we can’t stop eating them! Thanks for the recipe!

  • Reply
    Sara C.
    August 10, 2010 at 8:45 pm

    I made these tonight…took a pic and sent to my boyfriend. 15 mins. later he shows up with milk! I’m thinking engagement cookies they were ssssooo good!!!

  • Reply
    sarah k. @ the pajama chef
    August 11, 2010 at 1:59 pm

    oh yum!

  • Reply
    lauren c.
    August 11, 2010 at 4:51 pm

    so i have to admit that chocolate chip cookies are something i truly struggle to make from scratch. i’ve made three back-of-the-nestle-toll-house-bag recipe batches and they’ve all turned out albino (i’m famous among my friends for this horrifying phenomenon! ah!)…well needless to say, i was super nervous to try this recipe, but i stayed up late last night making pan after pan of wonderful, buttery, non-albino cookies!! thanks so much for sharing this awesome recipe!

  • Reply
    August 11, 2010 at 10:10 pm

    I don’t get what’s so crazy about 14 tbsp of butter. Most chocolate chip cookie recipes I’ve found (and made) use 2 sticks… aka 16 tbsp… whatever. Anyways, I’m making these today. Thank you.

  • Reply
    August 12, 2010 at 2:00 pm

    These cookies sound absolutely delicious! I’m hosting a cookie party in a few weeks and might try making these…

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    August 15, 2010 at 1:43 pm

    I finally got around to making these today and they are definitely the best cookies I’ve ever eaten…or made for that matter! So delicious and you’re right…the smell in the kitchen was heavenly.

    My cookies turned out really fluffy and soft and I don’t believe I could ever make a better cookie that tastes better than these. They are PERFECT! 🙂

  • Reply
    August 19, 2010 at 4:00 pm

    I instantly get a craving for these chocolate chip cookies every time I see the pics. I think I am going to give in and make them this weekend. I am taking a trip to San Francisco with my boyfriend next week, I always like to pack a little sweet treat on vacations. I believe these will be the snack.

  • Reply
    August 23, 2010 at 9:43 am

    Hi Jenna,

    I’ve tried this recipe twice now, following your recipe & ingredient list completely to the letter and I must say they failed! I see that yours did not change in size much more once baked, whereas mine got considerably larger. Not dissimilar to comment #61.

    Yours look terrific. I’m so disappointed I couldn’t achieve the same.

  • Reply
    August 23, 2010 at 3:47 pm

    You said roughly 3 tablespoons to lay out onto the sheet. I think that might be too big. Did you mean teaspoons? that may be why people are getting “melty messes”. ha.
    Anyways, thanks for the recipe and inspiring people!!!!

  • Reply
    August 23, 2010 at 4:11 pm

    I’m trying them now. Are you to cool butter, because I didn’t and when I added the chocolate chips they started to melt and it was swirly ????

  • Reply
    August 25, 2010 at 6:39 am

    I made these cookies last night…wow. So amazing. I stuck the dough in the fridge for a half hour before scooping onto cookie sheets, it made it easier to handle the still slightly warm dough right after it was all mixed.

    Cookies came out awesome, obviously, and the house smelled incredible! Thanks for sharing!

  • Reply
    Tori @
    August 30, 2010 at 5:37 pm

    Ok. These look like heaven.

  • Reply
    August 31, 2010 at 7:08 am

    I occasionally stop by your blog to see what’s new. I love the new layout! I also love that my son is having a birthday tomorrow and I was planning to make some chocolate chip cookies. Here’s my only issue, I never by “unsalted” butter. If I use salted, should I cut down on the salt called for in the recipe?

    Not too sure I’ll be able to wait for an answer, lol…. I’m CRAVING chocolate chip cookies now!

  • Reply
    September 24, 2010 at 12:34 pm

    OK, I’m making these tonight for my Dad, for his 70th birthday. He loves chocolate chip cookies, so I’m excited for him to try these. I’ll let you know how it goes!

  • Reply
    October 8, 2010 at 7:53 am

    I made these…omg. No really, OH MY GOD. These were by far the very best chocolate chip cookies I ever made, no, ever ATE, in my entire life. No joke. There was something just so amazing about the texture. And the rich, caramel flavor that comes through from the broned butter. I am hooked. Thank you!

  • Reply
    November 20, 2010 at 3:11 pm

    I just made these and they came out amazingly! I’m so excited to take them to a party tonight. Thanks for sharing!

  • Reply
    January 23, 2011 at 8:18 am

    just made these last night and they did NOT disappoint!!!!! thanks!

    • Reply
      January 23, 2011 at 10:36 am


  • Reply
    January 23, 2011 at 4:05 pm

    Baking these was the single best thing I did all weekend! I love the original ATK Thick and Chewy Chocolate Chip Cookies. Infact, that is the only cookie recipe I’ve made in the last 3 or 4 years! I wanted to change it up today and this was exactly what I needed.


    • Reply
      January 23, 2011 at 4:07 pm

      And when I say the only cookie recipe, I mean the only chocolate chip cookie recipe… heh 🙂

    • Reply
      January 23, 2011 at 4:48 pm

      that’s so great. Baking is a wonderful weekend highlight!

  • Reply
    Lauren @ vegerunner
    January 24, 2011 at 10:31 am

    I just made chocolate chip cookies yesterday with a recipe from the Cooks Illustrated cookbook, “The New Best Recipe” so I’m wondering if that’s the same recipe yours is adapted from. If so the cookies are amazing! The original recipe calls for 12 tbsp. of butter and I thought THAT was a lot 🙂

  • Reply
    February 5, 2011 at 12:58 pm

    Okay, these cookies rocked my face off. They were so good in fact that they motivated my husband to go chisel off the 3 inches of ice coating our steps and sidewalk. I’m in love.

  • Reply
    February 25, 2011 at 7:54 pm

    These were by far the best chocolate chip cookies I have ever made! My new go-to recipe. . . thanks for posting, and re-posting the link!

  • Reply
    Marian Schembari
    March 5, 2011 at 4:55 pm

    Made these last night. You’re right. They seriously ARE perfect. I was a liiitttle worried that there were going to spread with so much better and my batter was super shiny and smooth, but I didn’t need to stress! These hardly spread at all and came out gooey in the middle, crispy on top and the PERFECT caramel undertones. Now I’m off to take all the credit with my boyfriend… 😉

  • Reply
    December 19, 2011 at 9:13 am

    I made these cookies for my coworkers for our Holiday party last week and they were a hit! The recipe was so simple, too. I have never made a more delicious cookie. This recipe is definitely becoming a staple for the holidays (or any day).

    Thank you for sharing this!


  • Reply
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