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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!
Made this recipe few times now. LOVE them!!!! I use dark chocolates. The only question I have is, do you need to COOL down the browned butter before adding other ingredients? I’m worried that it’ll cook my eggs
Hi, Marion! Emma here, managing editor. By the time you finish beating the butter with the sugar, it’s generally cool enough that it won’t affect the eggs. However, if you’re worried, there’s no harm in letting the butter cool down a bit before mixing the dough!
I cooled it for awhile because the chocolate was melting – which isn’t necessarily a bad thing. This recipe is delicious.
I made these today (eating one right now as I type this review). After reading reviews, I cut back on the flour by a quarter cup. I did not refrigerate dough before baking, and the cookies were perfect. Delicious!
I have made your Oatmeal and Chocolate Chip cookies often (they are a true family favorite, thank you!) and I love the flavor the browned butter gives. I would like to suggest for anyone struggling with texture that they chill the butter after browning it. The butter should be solid but not hard to properly cream with the sugar.
Great idea Rebecca!
I have figured this out through making them a ridiculous amount of times, and it’s a great tip!
i just made these tonight after watching your facebook tutorial. They turned out amazing! Thanks for creating and sharing some an awesome recipe!
I have to echo other concerns that the cookies are not flattening out. I followed the recipe to the letter and am having the same issue. Is there, perhaps, a problem with the recipe?
Hello James, perhaps! Or perhaps it has to do with how the flour is being measured. I lightly scoop flour into a measuring cup and then sweep the top level with a dinner knife. If you scoop with the measuring cup, or you pack it down, you’ll have more flour than you need. The next time I make this recipe I’ll measure in weight as well to make sure that we have more precise directions for the flour amounts. That’s the only thing I think could be causing a problem.
My cookies aren’t getting flat
..I added water already…still not helping
I feel like I wasted my time…help! Cooking them for someone else
Possibly the best cookies I’ve ever had. I’ve made it a couple times, and it usually turns out slightly dry for my taste, but just adding a tablespoon of water to the dough helps a lot. Also, DO make sure you refrigerate the dough before baking, so that the center stays soft. The colder, the better.
These come out pretty much exactly like the picture, in my experience.
I’ve been baking these cookies about year and a doubt my families favorite, thanks Elise your are a gem.
The flavor was good but these turned out very dense and cakey for me. :(
I made these cookies and followed the recipe exactly. My dough came out a strange consistency more like caramel than cookie dough and the cookies look nothing like the ones in the picture and have a cake like consistency. What went wrong here?
Hi Jackson, I have no idea.
Hi Jackson, mine did too actually but they cooked up nicely. (I wondered at first that maybe I only put in 1.5 cups of flour!) Also, because the dough was so smooth and creamy, I added just a few tablespoons of flour to the chocolate chunks and mixed that up before I put them in the batter. Maybe that helped the consistency after baking?
When I make these cookies the batter turns out dense and the cookies barely spread/flatten. I’m not sure if it’s the browning butter isn’t dark enough or that once I beat it in the stand mixer the mix of butter and sugar is sandy. Please help!
OH MY….this recipe is SO GOOD…the first chocolate chip cookie that doesn’t spread all over the pan…I made half a recipe…but I can tell you this is going to be my “go to” chocolate chip cookie recipe from now on, sorry Toll House….I used all dark chips….
Hey! If you are making cookies and they just end up spreading all over the pan, like you wrote in your comment, try refrigerating your dough before putting on the baking sheet to bake them! That was a great tip I heard and (even though with some recipes it’s unnecessary to chill the dough first) it really helps out with some cookie recipes. Some need chilled from an hour to 24hours, but it might not even take a whole 60 minutes to get it where you need it. Anyway, I am definitely baking these cookies later.
I have a question about the recipe. I’ve made the recipe three times now following all the steps exactly, save for the stand mixer because I only have a hand mixer, and the cookies never spread out like yours in the picture. Is there something I’m doing wrong? Thanks.
I’d try adding a tablespoon of water to the dough, it may be too dry.