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This recipe is fabulous! I made them tonight and after my third one, I’ve had to force myself to leave the rest for everyone else to enjoy. Thanks for sharing!
This is my favorite milk chocolate chunk cookie recipe. There’s this cookie shop back home, in Vancouver B.C that I used to frequent as a child when I lived there. Cookies by George and I absolutely still crave the milk chocolate chunk cookies from there. The only thing I omit is the cinnamon and I usually freeze what I don’t use. It’s perfect because if I want 2 cookies I can unfreeze the dough and make 2 cookies. I make the dough and add my toppings. For instance, I can add macadamia nuts and white chocolate chips or I can add milk chocolate chunks cut up and walnuts.
Such a great recipe! These will be my go to from now on. The brown butter is key!
Can you use salted butter?
Hi Rebecca, sure! There’s about 1/4 teaspoon of salt for each stick of butter; for two sticks of butter, that would be 1/2 a teaspoon of salt. So, if you use salted butter, reduce the added salt by 1/2 a teaspoon.
Elise, my son has discovered them. We have eaten 4 each and my son, at least 6 at last count!
Wonderful Paddy! They are pretty hard to stop eating, aren’t they?
Elise, I have a REALLY BIG PROBLEM! O.M.G. How on earth does one stop eating these delicious cookies? My husband and I have eaten two of them each and the third one is calling us! Wait until my sons tries them.Definitely a keeper, again, from Simply Recipes, congratulations on another fabulous treat. Followed recipe to a “T”. Now my go to chocolate chip cookie for sure. House smells amazing, thank you!
These were delicious and worth the extra step of browning the butter. I followed the directions exactly as written here. My batter was dry and I’m not sure why. Should it be only 2 cups flour?
Hi, Gwendolyn! So glad you liked the cookies! Yes, the amount of flour listed in the ingredients is correct, though you could experiment with adding less if you like. Decreasing the amount of flour would make the cookies spread a little bit more. Enjoy!
Tastes good, but I’m wondering why my batter is so dark and oily? It’s definitely not creamy colored like your pictures!!!
Hi Mellissa! Your dark batter could be on account of the brown sugar. The recipe doesn’t specify light or dark brown sugar, which means either will work. But in the photos, it looks like we used light brown sugar.
And cookie doughs made with melted butter can have that oily look and greasy feel. It’s just the nature of the beast. Thanks for reading and baking with us!
I usually wait for my butter to cool off to room temperature and I use light brown sugar in mine as well. I mistakenly mixed my butter in to hot and then mixed the chocolate chips into the batter and melted the chocolate.. they turned out dark brown cookies, they were still good just not pretty lol
Thank you for sharing!! I didn’t wait for the butter to cool down, so I’ll try that next time! I’m also using light brown sugar, so I’m guessing it was the too warm butter. But yes, you’re right, they still tasted fantastic, just didn’t really look like traditional chocolate chip cookies, color wise!
I made it and it is super delicious. Going to make the second batch soon.
Amazing recipe!! I used almond flour instead of all purpose and used mini Reese’s pieces instead of any chocolate. Worked well, just used half the amount of water.
What would cause my cookies to spread too much? Other than that, they were absolutely delicious!
Hi, Sarah! Great question and the culprit is usually too warm butter in the batter. If you chill the cookies for 20 min before baking them it should reduce the spreading. Glad you enjoyed them!
These were by far the best cookies I’ve ever made. They didn’t last long in my house.
Can these be made with less sugar? Diabetics in the family but we love choc chip cookies! Love your recipes. TIA
Hi, Frances! Unfortunately, I don’t think these cookies would work quite as well with less sugar. I’d recommend finding a recipe on a website or cookbook that caters specifically to diabetic-friendly diets. Sorry I couldn’t help!
These by far are the best cookies ever! The brown butter makes such a difference, I’ve tried this recipe with a ton of different things (peanut butter chips, heath bar mix, white chocolate, dark chocolate, m&m) And my family just loves them! Great recipe! Thanks for sharing!
I’m so glad you like the cookies Marie! Brown butter really does make all the difference.
I was wondering if I could use hershey’s milk chocolate bars in this recipe? Would it still turn out right?
Hi Marie, I’m pretty sure it was Hershey’s Milk Chocolate bars that I was using to develop this recipe, so yes, you can use those.
These are delicious! So glad I gave them a try! Browning the butter is so worth it!
These are Divine. I forgot to add the vanilla and they still tasted incredible!!!
I made these for a Relay for Life bake sale. I had three to a bag for $2 and 20 bags. The cookies were about 4″ across. I like big cookies. A lady bought one bag. Less than 10 minutes, she was back and bought the other 19 bags. Are these cookies good! HECK YEAH! Thanks for the great recipe, Elise.
These turned out to be a beautiful tan color. I refrigerated the dough over night and it was extremely hard in the morning, so I don’t think I needed it to sit. After whipping the butter mix for 3 minutes made the dough thick enough. They’re delicious for sure!