Crazy for Crust

Jun 11

Bakery Style Chocolate Chip Cookies

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These chocolate chip cookies aren’t just a plain old cookie. They’re XL Bakery Style Chocolate Chip Cookies, made with browned butter, and they’re the best chocolate chip cookies I’ve ever had!

Bakery Style Chocolate Chip Cookies by | XL Browned butter cookies filled with chocolate chips!

Frosted Flakes.

Sourdough Bread.



Full-fat, real ice cream.

Jose Ole Taquitos.

These are all just a few of the things that I cannot buy at the grocery store. I mean, I do buy them. But they disappear faster than you can say “don’t eat four servings at once.”

Have you ever had Frosted Flakes mouth? You know, when you eat an entire box of Frosted Flakes in two days – no milk – and your mouth is raw from all the crunchy?

Er, no. I’ve never had that.

You’ll notice that there is nothing healthy on that list. I’ve never said (nor will I ever) “I just can’t buy watermelon. I’ll eat it until I’m sick!”

I envy those of you who can say that. I really, really do.

One thing on that list I didn’t add? Bakery chocolate chip cookies. Doesn’t matter where they’re from. The grocery store, Panera, Paradise, Mrs. Fields. Whatever. I cannot bring home any. I can’t even split a Panera Chocolate Chip Cookie with Jordan. It’s like that peanut butter commercial: one of us splits the cookie, the other chooses sides.

But now I’ve gone and created a problem for myself: I’ve created a Bakery Style Chocolate Chip Cookie at home. That I can’t help but eat. And the recipe makes 18.

Lord help me.

Bakery Style Chocolate Chip Cookies by | XL Browned butter cookies filled with chocolate chips!

These are some seriously big XL Chocolate Chip Cookies.They were almost as big as my hand. 1/4 cup of dough in each one.


These cookies were born because my father-in-law asked for chocolate chip cookies when he had a field trip from the hospital a few weeks ago. I had just made Chocolate Chip Orange Cookies and was all, “Again? ANOTHER plain cookie request????”

So, again, I Dorothy-ized them.

These, like those others, are a recipe I’ve adapted so many times I can now call them my own. These are slightly different from those others because, well, there’s no orange, for one. And two?

I browned the butter.

Best. Decision. EVER.

Bakery Style Chocolate Chip Cookies by | XL Browned butter cookies filled with chocolate chips!

Some notes about this recipe.

1. The butter starts off browned. Have you ever browned butter before? It’s easy, but you have to be careful. It’ll burn quick! You just melt your butter over medium-low heat and cook, stirring, until it turns golden brown and smells nutty. The butter will foam, and that’s okay. The foam will go away once it’s removed from the heat.

2. Because the butter starts off melted, it’s hot. The brown and granulated sugars cook into the butter giving it a really toffee-like flavor. And because it starts off melted you MUST chill it. I chilled this dough overnight in my fridge. You don’t have to chill it that long, but it’s TOTALLY worth the wait. Something about the chilling makes the flavors marry just the right way. Don’t skimp on the chilling!

3. I used almond extract in these cookies. Totally optional – use just vanilla if you prefer.

4. Mini chocolate chips. Seriously, I cannot believe I’ve never used them in cookies before. I’ve always kind of scoffed at them and wondered the point. The point of the mini chocolate chip: more chip-to-cookie ratio. A mere 1 1/2 cups of them and there is chocolate in every bite!

These cookies are huge. They’re large and in charge and the center doesn’t quite cook all the way and it makes them gooey and doughy and fabulous.

I know have something else on my list but instead of something I can’t buy it’s something I can’t make.

Bakery Style Chocolate Chip Cookies by | XL Browned butter cookies filled with chocolate chips!

XL Bakery Style Chocolate Chip Cookies. You WILL eat them all. And they’re worth every calorie!

Bakery Style Chocolate Chip Cookies

Yield: 12-18 cookies

These Bakery Style Chocolate Chip Cookies are gooey, chocolatey, XL, and filled with brown butter!


  • 2 sticks butter (we’re going to brown it!)
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon almond extract, optional
  • 1 teaspoon baking soda
  • 3 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cup mini chocolate chips


  1. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool. (Here is a visual on how to brown butter.)
  2. Pour into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  3. While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  4. Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely. Mix in vanilla extract and almond extract (optional, but it adds great flavor). Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
    Important: Cover bowl with plastic wrap and chill dough for at least 3 hours. I chilled mine overnight. It must be COMPLETELY cold before you bake it for these to turn out properly.
  5. NOTE: to make it easier to scoop, let the dough chill for about 30 minutes so it's not too liquidy, then scoop your dough onto a cookie sheet lined with wax paper. Cover with plastic and chill for several hours or overnight, then place on baking sheets as in step 7 below.)
  6. Preheat oven to 350°. Line cookie sheets with parchment or silpat liners. If your dough has been chilling overnight, you may need to let it sit at room temp for about 20 minutes before you can scoop it. Even then, it’s gonna be an arm workout. It’s worth it!
  7. Scoop out 1/4 cup sized balls and place 6-8 on a sheet. They don’t spread a lot, but they’re BIG cookies.
    Bake for about 11-12 minutes. They will be golden on the outside and still doughy on the inside - perfect! Let cool for 5 minutes, and then remove from pans to cool completely.


Note: several readers have commented that the dough is "dry" when scooping. If you've measured your flour correctly (spoon/leveling, not packing) then the reason for this is because of the chilling. The dough isn't dry so much as crumbly. Spending overnight in the refrigerator makes the dough really hard and hard to scoop. It's an arm workout, but it's worth it. Squish the dough together as much as possible (or let it warm up a little on the counter before scooping) and they'll still turn out fine! The note in step 5 will reduce this issue!

XL Bakery Style Chocolate Chip Cookies

Triple Chocolate Oreo Cookies

triple-chocolate-oreo-cookies (4 of 6)

Thin Sprinkle Sugar Cookies

thin-sugar-cookies (2 of 4)

Sweets from friends:
Malted Chocolate Chunk Cookies from Taste and Tell
Chocolate Chip Cheesecake Cookies from Something Swanky
Brown Butter Oatmeal Cookies filled with PB and Caramel by Bakeaholic Mama

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156 Responses to “Bakery Style Chocolate Chip Cookies”

  1. Averie @ Averie Cooks posted on June 11, 2013 at 2:19 am (#)

    Pinned. That last pic. With the gooey underbaked interior. That is my DREAM cookie right there. Beautiful, Dorothy! Browned butter can do no wrong! And almond extract! Just used it in my post today, too!


    • Dorothy Kern replied on June 12th, 2013 at 11:58 am

      Coming from you that’s the biggest compliment ever Averie! Thank you!


  2. Emily @ Life on Food posted on June 11, 2013 at 3:13 am (#)

    These look amazing. Especially that gooey inside photo. Mini chocolate chips are the best. I am convinced you get way more chocolate into each cookie, always a good thing.


    • Dorothy Kern replied on June 12th, 2013 at 11:58 am

      Definitely! Thanks Emily!


  3. tanya posted on June 11, 2013 at 3:35 am (#)

    You sort of had me at “XL”!!!! Your pictures have made me drool! If you need to unload some of these, please know that I am here, anxiously waiting!


  4. Nancy P.@thebittersideofsweet posted on June 11, 2013 at 3:50 am (#)

    I think I have only browned butter once, oh wait did I say brown I mean burned butter not just once but lots of times. These cookies look fabulous! And seriously I can’t buy chips or diet coke!


    • Dorothy Kern replied on June 12th, 2013 at 11:57 am

      Oh, I forgot diet soda! If I have diet root beer in the house I am addicted to it!


  5. Tahnycooks posted on June 11, 2013 at 4:12 am (#)

    I just showed us all the perfect cookie! Yum!


  6. Michele posted on June 11, 2013 at 4:40 am (#)

    Browned butter??? Why do I not think of these ideas? Sounds amazing!


  7. Tieghan posted on June 11, 2013 at 5:14 am (#)

    Browned butter, under baked cookies, chocolate? Oh yes, this is my kind of cookie!


  8. Annamaria posted on June 11, 2013 at 5:15 am (#)

    I had to pin these. You had me at gooey underbaked middles. I already have a favorite chocolate chip cookie recipe but I’ll have to try this one too. They look so yummy. For me the watermelon is just as addictive as the frosted flakes.


    • Dorothy Kern replied on June 12th, 2013 at 9:34 am

      Oh, I wish watermelon was that addictive for me! Or any fruit. Or anything healthy!


  9. Holly @ EatGreatBEGreat posted on June 11, 2013 at 5:58 am (#)

    I’m pinning these and can’t wait to make them! I LOVE chocolate chip cookies! These look so amazing!


    • Dorothy Kern replied on June 12th, 2013 at 9:34 am

      Enjoy Holly! Thanks for the pin!


  10. Deborah posted on June 11, 2013 at 6:16 am (#)

    Oh goodness, now I’m going to be craving cookies all day long!!


    • Dorothy Kern replied on June 12th, 2013 at 9:33 am

      Bwahahaha. You’re welcome. :)


  11. Deborah posted on June 11, 2013 at 6:16 am (#)

    ps – thanks for the link!


  12. Jocelyn (Grandbaby Cakes) posted on June 11, 2013 at 6:48 am (#)

    Your bakery style cookies are perfect! They seriously look like they just came out of the bakery. Delish!


  13. Karissa K. @ Sweet As A Cookie posted on June 11, 2013 at 7:27 am (#)

    These look perfect!
    Waiting for the dough to cool is the hardest part…


  14. Ashley posted on June 11, 2013 at 7:47 am (#)

    I think I just laughed for a minute straight about frosted flakes mouth! I sadly know exactly what you are talking about. :)


    • Dorothy Kern replied on June 12th, 2013 at 9:05 am

      LOL, glad I’m not alone!


  15. Kristin posted on June 11, 2013 at 7:51 am (#)

    These look amazing. I usually just think “Meh” when I see chocolate chip cookie recipes on blogs. But this one I’ll try! :)

    I can’t buy cereal. EVER. It’s awful.


  16. Gloria @ Simply Gloria posted on June 11, 2013 at 8:12 am (#)

    Dorothy, I am definitely going to have this browned butter thing in these cookies…I can just imagine the taste!


    • Dorothy Kern replied on June 12th, 2013 at 9:03 am

      It’s so awesome Gloria! Thank you!


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  18. Julie @ Julie's Eats & Treats posted on June 11, 2013 at 10:50 am (#)

    Browning the butter? Epic thought! These look so soft and chewy. A must in cookie land for me!


  19. Dana posted on June 11, 2013 at 12:21 pm (#)

    Um, yes please! These look amazing. I also think I’m going to just brown some butter soon. Just because.


    • Dorothy Kern replied on June 12th, 2013 at 7:47 am

      Yes, and drink it with a straw… 😉


  20. mr. & Mrs. P posted on June 11, 2013 at 12:54 pm (#)

    Whoaaa… These are so hefty cookies.. Looks wonderful!


  21. Nicole @ Young, Broke and Hungry posted on June 11, 2013 at 1:21 pm (#)

    That last picture with the undercooked middle, come to mama!


    • Dorothy Kern replied on June 12th, 2013 at 7:46 am

      LOL, ditto. Thanks Nicole!


  22. Serena Bakes Simply From Scratch posted on June 11, 2013 at 1:40 pm (#)

    Ohh how I love the word brown butter! These look fabulously delicious! MMMMM…


  23. Lindsay @ Life, Love and Sugar posted on June 11, 2013 at 1:50 pm (#)

    I want to shove my face right into those gooey cookie centers! How did you get such a great crust on the outside and such a gooey middle like that?! Amazing!


    • Dorothy Kern replied on June 12th, 2013 at 7:45 am

      I think it’s because the dough was SO cold and they are so huge!!


  24. Faith @ Pixie Dust Kitchen posted on June 11, 2013 at 1:57 pm (#)

    Browned butter makes anything delicious! I love that these are huge, ooey, gooey, and filled with chocolate!


  25. Joy @Baking-Joy posted on June 11, 2013 at 2:13 pm (#)

    These look totally beautiful Dorothy, I love how gooey the middle looks!


  26. Kayle (The Cooking Actress) posted on June 11, 2013 at 2:59 pm (#)

    OH MY GOD! Dorothy!! Michael’s gonna make fun of me because I’m bookmarking ANOTHER chocolate chip cookie recipe now! ahhhhh sooooo goooooood


    • Dorothy Kern replied on June 12th, 2013 at 7:44 am

      LOL, you can never have too many!


  27. Angela posted on June 11, 2013 at 3:08 pm (#)

    In the directions it says to add baking soda, in the ingredient list there is no baking soda. How much do I need to add?


    • Angela replied on June 11th, 2013 at 3:13 pm

      I just notice it got fixed! I printed this off earlier and it wasn’t on there. I can now finish making them. They already smell delicious with the browned butter!


      • Dorothy Kern replied on June 12th, 2013 at 7:43 am

        Thanks Angela, sorry for the mix up!

  28. Lindsey (Lou Lou Biscuit) posted on June 11, 2013 at 3:13 pm (#)

    Browned butter makes everything better! These look amazing! Teeny tiny chocolate chips are the best.


  29. Renee @ Awesome on $20 posted on June 11, 2013 at 4:07 pm (#)

    I have a giant chocolate chip cookie recipe very similar to this, but I’ve never been patient enough to brown the butter. I’ll definitely have to give it a try. The shot of the inside of the cookie is to die for. Looks great!


  30. Gianna posted on June 11, 2013 at 4:26 pm (#)

    Those look delicious! I’d love to find a bakery cookie recipe for those Italian shortbread like cookies covered in either mini chocolate chips or sprinkles. They look like spritz cookies.


    • Dorothy Kern replied on June 12th, 2013 at 7:24 am

      I’ll have to add those to my list!! They sound amazing!


  31. Jenn posted on June 11, 2013 at 4:27 pm (#)

    Yum, browned butter and almond extract. Genius.


  32. nessa posted on June 11, 2013 at 5:10 pm (#)

    Browned butter automatically makes everything better :)


  33. Erin @ Making Memories posted on June 11, 2013 at 5:21 pm (#)

    I’m so with you on your list of deliciousness! I haven’t had Frosted Flake mouth but I have had Captain Crunch mouth. It isn’t pretty. Yet, it never stops me from doing it again…. Your cookies look AMAZING!!!!!


    • Dorothy Kern replied on June 12th, 2013 at 7:22 am

      Oh, I think I’ve had that too….. 😉 Kid cereal is my devil.


  34. Ashton posted on June 11, 2013 at 6:30 pm (#)

    Geeze louise!!! Dorothy, these look insane. I am SO making these soon!


  35. Sheila posted on June 11, 2013 at 7:41 pm (#)

    Ok… Gotta make these cookies! But…. I do have to say that I have often made myself sick on eating too much watermelon.. lol


    • Dorothy Kern replied on June 12th, 2013 at 7:21 am

      I wish I could do that. I think the problem is I did it – once. Now I’m afraid of it… 😉


  36. Tina @ Tina's Chic Corner posted on June 11, 2013 at 8:56 pm (#)

    Your picture that shows the inside of this heavenly cookie…I’m in love! They look so chewy and soft and that’s my favorite kind. I gotta make these. :) I wish I knew how to eat sweets in moderation…


  37. Heather @ French Press posted on June 11, 2013 at 9:50 pm (#)

    you had me at browned butter, but that gooey under baked part…Over The Top


    • Dorothy Kern replied on June 12th, 2013 at 7:20 am

      Thanks Heather! I know, that underbaked part, omg!


  38. Amy posted on June 11, 2013 at 11:21 pm (#)

    I love how the inside of your cookies is still soft and doughy! That is my FAVORITE kind of cookie. And I can’t buy oreos, ice cream, raspberry dark chocolate M&Ms, yogurt-covered raisins, or peanut butter pretzels. They’ll disappear before I even make it home from the grocery store!


    • Dorothy Kern replied on June 12th, 2013 at 7:01 am

      Oh, Oreos. I have to totally hide them from myself, which never works because I know where I hid them! 😉


      • Amy replied on June 12th, 2013 at 12:16 pm

        EXACTLY! And since I’m the only one who ever goes grocery shopping AND puts them away… Deadly. Just deadly.

        • Dorothy Kern replied on June 13th, 2013 at 2:04 pm

          LOL, totally!

  39. Jett Whitfield posted on June 12, 2013 at 5:41 am (#)

    Wowza! Those cookies look amazing!!! I’ve got a sweet tooth and need to make these soon!!


  40. Jocelyn @BruCrew Life posted on June 12, 2013 at 7:07 am (#)

    Nope never said let’s eat watermelon until I’m sick! But these cookies?!!! That gooey center and made with browned butter…that’s a heaven sent cookie for sure!!!


  41. Erin @ The Spiffy Cookie posted on June 12, 2013 at 7:14 am (#)

    Wow look at that center! These have got to be awesome.


  42. Karly posted on June 12, 2013 at 7:16 am (#)

    So, I’ve actually said I just can’t buy watermelon or I’ll pee the bed.

    It’s true. It makes me pee, Dorothy. Sad story.

    Anyway, these cookies look amazing! Love big fat cookies like this!


  43. Chung-Ah | Damn Delicious posted on June 12, 2013 at 7:57 am (#)

    You had me at browned butter! And that XL size is an added bonus!


  44. ashley - baker by nature posted on June 12, 2013 at 8:16 am (#)

    I just finished an intense barre burn class at my gym and now I see these cookies and my brain is all “MAKE THEEEEEEEM! You deserve a cookie…!”. Dang they look good!


  45. Louise at Cake and Calico posted on June 12, 2013 at 8:53 am (#)

    I do love a gooey middle. These look epic!


  46. Trish - Mom On Timeout posted on June 12, 2013 at 9:11 am (#)

    Such a gorgeous cookie Dorothy! I love GIANT cookies and that gooey center – to die for!


  47. Brenda @ SweetSimpleStuff posted on June 12, 2013 at 11:28 am (#)

    I win … my can’t buy list is longer than yours 😉 There is just something special about an extra-large gooey chocolate chip cookie!


  48. Georgia @ The Comfort of Cooking posted on June 12, 2013 at 1:38 pm (#)

    I love how big and SOFT these are! Beautiful!


  49. Chandra@The Plaid and Paisley Kitchen posted on June 12, 2013 at 2:32 pm (#)

    Dorothy! O.M.G.!!!! That pic where you broke it open. Droooollllll Steve’s nickname for me is Cookie Monster!!! I could not control myself around those cookies! So I am going to pin them instead to look at and drool over!


    • Dorothy Kern replied on June 13th, 2013 at 2:04 pm

      Me too, the more gooey the better! Thanks Chandra!


  50. Tracey @ The Kitchen is My Playground posted on June 12, 2013 at 2:45 pm (#)

    Mmmm, mmm, mmmm, mmmm, mmmm … those cookies look delicious, Dorothy … and gorgeous, too! LOVE the flavor browned butter gives to cookies. I used to skip the step of browning the butter when it was called for in a baking recipe, thinking it didn’t really matter. Uh, WRONG!! HUGE difference. Thanks for the beautiful sugar!
    Tracey @ The Kitchen is My Playground


    • Dorothy Kern replied on June 13th, 2013 at 2:03 pm

      Totally a huge difference!!! Thanks Tracey!


  51. Ellen@BakeItWithBooze posted on June 12, 2013 at 2:46 pm (#)

    I am making these, Dorothy! This weekend, in fact. I’m all out of home-baked triple C’s in the freezer. Thanks for sharing!


  52. Hayley @ The Domestic Rebel posted on June 12, 2013 at 3:34 pm (#)

    You better have some of these stashed still! I’m coming over!


  53. Meg @ Sweet Twist posted on June 12, 2013 at 5:31 pm (#)

    I love brown butter in cookies. It totally makes them way better!


    • Dorothy Kern replied on June 13th, 2013 at 1:59 pm

      Yes it totally does!


      • melody moody replied on December 1st, 2013 at 1:52 pm


        Hubby asked me to make some choc chip and oatmeal cinn raisen cookies , last nite. Figured this gave me the chance to use your recipe for Bakery Style XL Choc Chip cookies. As I started mixing the dough, and when I started to add the flour.mixture in, after I added the 2nd cup of flour it became very stiff that I had to add the last of the flour by hand. I had to ask hubby to add the last of the flour and was only able to add 1/2 c mini choc chips, the dough before and after refridgerated was so stiff and crumbly. I followed the recipe exactly and browned the butter. I’ can’t scoop the dough to stiff and dry. Could you suggest something that might help? Wanted to verify the recipe with you.
        2 sticks butter melted and lightly browned
        3/4 c sugar
        1 c brown sugar
        2 lg eggs
        1 tbs vanilla
        2 tbs almond extract ( I use this in most of my cookie recipes, )
        3 1/4 c flour
        1 tsp baking soda
        1/4 tsp salt
        1 1/2 c mini choc chips
        Hubby said to call for the 911 cookie help. lol he asked me to make ice cream sandwhiches with them.

        Thank you
        I’ve no problems with recipes by you.

        • Dorothy Kern replied on December 1st, 2013 at 4:26 pm

          I’m sorry you had trouble with the recipe Melody! That’s so strange! Did you mix all the ingredients together with the melted butter? Usually when I mix it when the butter is melted/browned (and still liquid) it’s almost too gooey to scoop, which is why I chill it. Were you mixing it by hand? Or with a mixer? Possibly the butter cooked down too much when you were browning it? The recipe you used was the same as mine, except for the extra almond extract, so I’m not sure what would have gone wrong. :(

  54. Tonia@thegunnysack posted on June 12, 2013 at 9:13 pm (#)

    Simply delicious! Nothing better than a gooey chocolate chip cookie!


  55. steph@stephsbitebybite posted on June 13, 2013 at 5:21 am (#)

    Oh my goodness, look at these cookies! I need them to go with my glass of milk!


    • Dorothy Kern replied on June 13th, 2013 at 1:50 pm

      That would be amazing Steph! :)


  56. Kristina posted on June 13, 2013 at 7:07 am (#)

    These look incredible! i’m still a bit intimidated by browning butter – I’ve never done it :) But it sounds fabulous with cookies! Haha oo and I’m with you on the sourdough bread and oreos.. BIG no no in the house, I have absolutely zero willpower!


    • Dorothy Kern replied on June 13th, 2013 at 1:49 pm

      You can totally skip that part if you’re worried!! Thanks Kristina!


  57. Shiloh Barkley posted on June 13, 2013 at 9:55 am (#)

    I love a big cookie! I will definitely try this recipe, Dorothy!


  58. Julie W posted on June 14, 2013 at 7:51 am (#)

    So, I made these. AHH-MAZZIING! I switched out the all-purpose flour for gluten-free all-purpose flour, and put Enjoy Life mini chocolate chips and some pecans in it. Wow. That brown butter really makes a difference. Great recipe!!


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  60. Summer @ Mallow and Co posted on June 15, 2013 at 12:40 pm (#)

    Oh my gosh, ice cream. I’m always so proud of myself when I make a carton last longer than 2 days – but I think I have serving size issues. Anyways these cookies look Ah-Mazing! There is nothing better than bakery cookies, I’m so excited to try these!!!


  61. Ellen@BakeItWithBooze posted on June 18, 2013 at 8:40 am (#)

    I made these, as I promised Dorothy…2 days in the frig…Swapped-out 1/4 cup almond flour for some of the regular flour/no almond extract. Used regular size semi sweet chips…#24 scoop (1/3 smaller than yours). I had some doubts they would be cooked at 12 minutes. Same time, same temp. I like the idea of making the batter ahead of time. When I get home from a day at the office, I rarely have time to prepare and bake something.


    P.S. And, I do think mini chips would be better as you suggested. This dough isn’t really “scoopable,” so having smaller chips would make it much easier to gather the dough up. So worth the extra time. I made something very similar years ago based on America’s Test Kitchen taste test. Yours were much more substantial and consistent. :)


    • Dorothy Kern replied on June 23rd, 2013 at 5:39 pm

      Thanks Ellen! I love that you subbed almond flour. I need to try that! :)


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  63. Nicky @ Pink Recipe Box posted on June 23, 2013 at 1:00 pm (#)

    These look amazing! I still haven’t gotten round to making anything with browned butter – I think I’ll start with these! Pinning :)


    • Dorothy Kern replied on June 23rd, 2013 at 4:22 pm

      Enjoy Nicky!! Thanks for the pin!


  64. Stephanie @ Back For Seconds posted on June 23, 2013 at 4:07 pm (#)

    Ok, so if you’re ever thinking to yourself “I really want to send Steph some dessert but I can’t decide what to make”. This is it, girl. Holy cow these look good!! I would eat them for every meal every day until they were gone :)


    • Dorothy Kern replied on June 23rd, 2013 at 4:19 pm

      …and that’s what I did… 😉 Thanks Stephanie!


  65. Lisa @ Je suis alimentageuse posted on June 26, 2013 at 1:04 pm (#)

    I made the mistake of reading this post in public. Drool. Jaw-dropping, mouth gaping, awe. And I’m in a café at a window seat. I am most definitely making this soon! And the mini-chocolate chip thing is a fantastic notion. Why did I not ever think of that before? You are a dessert genius, Dorothy <3


    • Dorothy Kern replied on June 26th, 2013 at 4:37 pm

      LOL, sorry for the drool! :) Thanks!!


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  68. Jaclyn posted on August 14, 2013 at 8:55 pm (#)

    Seriously this is how every chocolate chip cookie should be. They are the perfect size and look thick and chewy. Now I need one :).


    • Dorothy Kern replied on August 15th, 2013 at 7:41 am

      Yes, it should. Doughy center and thick and chewy!! Thanks Jaclyn!


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  70. The Pastry Chef posted on August 23, 2013 at 2:48 pm (#)

    I just tried this recipe and am eating a cookie right now, warm, 10 minutes out of the oven. I’m very, very happy :). Thanks for sharing the recipe!


    • Dorothy Kern replied on August 23rd, 2013 at 6:43 pm

      Yay!! Thank you for letting me know. Enjoy!


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  76. Kristin // The Chocolate Box posted on January 26, 2014 at 2:21 pm (#)

    Hi Dorothy! I thought you’d like to know that your cookie was the winner in a test I did for my blog to find the best chocolate chip cookie! Me and a bunch of friends tested six different cookies recipes, graded them and yours came out on top 😀

    Maybe you’ve seen a few visitors coming from my blog, and wondered what the heck that was about (I’m guessing you don’t speak Swedish) Well, now you know 😉

    Thanks for a great cookie recipe! 😀


    • Dorothy Kern replied on January 27th, 2014 at 7:58 am

      Thank you! I’m so glad you liked them. :)


  77. marie posted on January 29, 2014 at 1:31 pm (#)

    Mine came out too dry and crumbly. What did I do wrong?


    • Dorothy Kern replied on January 29th, 2014 at 2:02 pm

      Can you give me some specifics about what you did? Was anything changed in the recipe? Did you have problems browning the butter? How long did you bake them for? If we can talk specifics I can help you troubleshoot!


  78. marie posted on January 29, 2014 at 3:11 pm (#)

    Well I was 1/4 of a cup short of white sugar so I made it up with brown. Everything else was by the book. Even chilled it. They are edible just super crumbly. O_o


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  80. Kara E posted on February 1, 2014 at 11:22 am (#)

    My dough also was very dry and crumbly, but when I started rolling into balls and it warmed up, it formed balls. I was sort of worried at first because they didn’t really flatten out like cookies, but this pregnant lady was craving cookies and so I persevered. Once they were out of the oven, I used a fork to help flatten them out, cool on the sheet since they were crumbly and once they were cool they were less crumbly and still chewy and delicious!! Not winning any beauty contests, but sooo good :)


    • Dorothy Kern replied on February 2nd, 2014 at 7:37 am

      Having them in the fridge over night makes them not spread, that’s for sure. I pushed them down a bit with my palm before baking so they’d be a little flatter. I love a underdone cookie, and these are for sure that. :)


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  83. Cheryl Keller posted on April 13, 2014 at 9:14 pm (#)

    I agree with Melody. I just finished mixing and the dough is too crumble. I think you have an extra cup of flour added to the recipe posted?? I will chill and bake and see how they turn out anyway but not as excited as I was when I began the adventure as I did not expect the dough to be unworkable. :-(


    • Dorothy Kern replied on April 14th, 2014 at 7:02 am

      I’m sorry Cheryl. I’ve made these several times, and the amount of flour is correct. Did you brown the butter? How are you measuring your flour?


      • Cheryl Keller replied on April 14th, 2014 at 8:46 am

        Hi, I did brown the butter and I chilled the dough. Super crumbly batter but the cookies taste great.

        • Dorothy Kern replied on April 14th, 2014 at 6:52 pm

          I’m glad they turned out! So strange it was crumbly. I can only think that climate may be the culprit? I know it’s hard to scoop (and can flake because of that) when scooping, but I’m glad they turned out!

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  86. R+R posted on October 26, 2014 at 2:07 pm (#)

    Haha. Happen to be a “watermelon addict”. I have a harder time to stop eating watermelon than most “junk” foods


    • Dorothy Kern replied on October 26th, 2014 at 6:30 pm

      I wish I was like that!!! :)


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  88. Angie posted on February 11, 2015 at 9:01 am (#)

    Hi Dorothy, I was wondering if the cookies would turn out okay if I reduced the amount of sugar in the recipe.


    • Dorothy Kern replied on February 11th, 2015 at 3:41 pm

      I don’t know Angie, I’ve never tried it. If you try it let me know!


  89. dawn posted on March 6, 2015 at 11:24 am (#)

    best. cookies. ever. thank you so much for coming up with this amazing recipe!!! it has become my go-to for chocolate chip cookies. this is the third time i have made them. there is a little coffee shop here in town that we used to frequent for their big, home-made chocolate chip cookies… well, these are even better than theirs… i didn’t think it was possible! :) one thing i do to make it easier… i scoop out the dough and form it, then place in a container on waxed paper, cover and refrigerate. then all i have to do is take them out and pop ’em in the oven. (saved my arm from the workout with extra chilled dough 😉 


    • Dorothy Kern replied on March 6th, 2015 at 3:40 pm

      I am so glad you like them Dawn!! Yay!! Your comment made my day. <3


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