Tried your cookie recipe last night but I added dark and white chocolate chunks instead, the result was AMAZING! The browned butter added a nutty caramely flavor to the batter, so so good, will definitely add it to my " this is a keeper" recipe notebook.
Just made these, and they are the BEST cookies. They turned out so well!!!! They're so chewy and delicious! I made them with chopped chocolate instead of the chips and they look amazing. Thanks Claire for the recipe!!
OMG this is the perfect recipe i've ever tried so far. i've tried so many chewy chocolate chip cookies recipes here on youtube but never satisfy me. I really want a chewy in the middle, and this one worked for me. I did decrease the amount of granulated sugar because i don't want it to be really sweet and use dark chocolate chip and bake for 12 minutes at 180 C. I followed your instruction to bake it at 360F for 13-15 minutes but it turned out a bit hard. Thank you for the recipe, Claire. I really appreciate it! :)
Tania Hidayat I ve tried it but I got it very thin and hard..don't know what is the problem.at 170 c after 10 mins it became thin and still not cooked so I had to wait more ..then later I tried the 2nd group, at 190 c but after 10 mins,it became thin and not cooked but I turned of the flame but left it in the oven for a time..it became hard also
One time I didn't have vanilla extract while I was making Chocolate Chip Cookies, so I used 1/2 the allotted amount with Maple Syrup instead. It made the cookies taste sweet and a little chewier. I never leave the syrup out now!
I have a similar recipe, except, I like to use self rising flour so my cookies come out with a slight lift. I also sift everything for no lumps. Everything else is the same. Way to go!👍🏻
I've never made a chewy cookie. Now that I've found this recipie I am definitely going to follow all the steps and make perfect cookies! Thanks for this recipie!
Great video! I tried so many recipies, I can't seem to find one that satisfied me. I am really looking for a cookie that is crispy on the outside and chewy in the middle. I love the idea of expresso powder in a cookie recipe. Your cookies look fabulous and you described the texture exactly what I am looking for! Can't wait to try this recipe. Wish me luck!
I did it, really fantastic, the brown butter reallys make all difference. How do you store then to keep chewy? Thank you so much, buyng your book right now. Best cookie recipe ever, after dozens of tryings, this one is my favorite now.
hello claire! can i used sea salt or regular salt to substitute kosher salt? how long those cookies can stay fresh in an airtight container?tq in advance 😊
I made these today and they came out perfect and taste so much like Subway cookies! somehow mine spread a little too much and became thin, unlike the ones in your video. yes i've chilled the dough and followed exactly everything. should i reduce the amount of baking soda, say to 3/4? Thank you!
+Butter Soul I write it down from this video. here you go 1 cup of butter 2 1/2 cup of plain flour 2 cups of brown sugar 1/2 cup of granulated sugar 2 eggs 1tsp baking soda 1tsp baking powder 1tsp vanilla extract a bit of coffee and salt.
it's my first time baking cookies so yummy & perfect i used Nescafe .. but i have noticed mine got spread more unlike urs. thank you for the amazing recipe tho. :)
Love the recipe! Can't wait to try it! But how to brown the butter without burning it? And do you open the oven on top and bottom or only bottom?? Thank you xx
MJ11091 Hey, I actually did a video on that! Look for it in the Tips and Techniques playlist. But in general, melt the butter over medium heat, keep stirring, and when it starts to turn brown, pour it out into a container. If it stays in the pot it will continue to cook. xo
hey I want to try this recipe out but I don't live in america so I can't really understand the one cup thing. I know it can't be transfered to grams because every ingredients have different weights so how to measure??
Margarine cannot brown, as it's made from vegetable fats. Butter browns because you're toasting the milk solids (sugar and protein) suspended in the fat. You can use margarine, but can't brown it. xo
I wouldn't cut down the sugar, that's a large part of the texture and chemistry of the cookie. You can adjust more white for less brown, etc. but the total measurement of "sugars" should remain the same Xo
I have made these twice and they are delicious! The only problem is my dough is so much more dry then yours. When I stir in the chocolate chips the dough doesn't want to stay together.. Do you know what I could be doing wrong? That hasn't happened to me before..
Coral Pierce next time try with less flour. maybe mix 2 cups first and add if you need more. or if you have scale measure the ingredients. 1 cup of flour is about 128g. using measuring cup is easy but you could get more than what you need depends on how you put ingredients in the cup.
I ve tried it but I got it very thin and hard..don't know what is the problem. the recipe I used, 2 Eggs,250g butter and made it brown as shown in the video,1 spoon of coffe, 350 g brown sugar, 50 gm white sugar,1 teaspoon baking powder,1 teaspoon baking soda,vanilla,half teaspoon salt,flour at the start I put 350 gm,I table spoon corn flour but I found after mixing it is not of good consistency so I added 50 Gm flour ,then I made it many balls and left it in freezer 45 mins then got it out and first group put immediately in to the oven at 170 c and for 30 mins..2nd group at 190 c for 10 mins ..then turned of the flame but left it in the oven for a time and both results are very thin and hard
I love your videos but why is it that when you post a video, i always see Lauren Conrad make a post on Facebook about the exact same topic even the exact same recipe but she never gives you credit or mentions you? Do you work together? Just wondering since i've noticed a pattern with your uploads and her posts. =)
+TheKitchyKitchen i'm sorry for disturbing you, but i just can't find this recipe in your cookbook :( i found other recipes..i would be really great if u give me a direct link for the recipe, i would love to make those cookies for my husband's coworkers ! thx a lot
+Nowara84 +Nowara84 they're titled "blue ribbon chocolate chip cookies" and are in the baking chapter, hope this helps! You can also use the index. Hope this helps and that the office enjoys them!
Can anybody help me? I tried this recipe so many times. My cookies are thin and melted in the oven. It is delicious but they are all flat and seems to have a lot of butter(When I touch them, my finger get oily). I am reading so many times and I am pretty sure I am doing the right thing..every step I follow, but it is not working. Can you help me?
+Jessica Pierre If you're sure you didn't adjust the recipe at all, the only thing I can think of is whether you baked the dough immediately after mixing it, or if you chilled it in the fridge. For a firmer, chewier cookie, chill the dough first. Hope this helps! xo
+TheKitchyKitchen thank hou so much! I told my boyfriend to watch the video by my side. he is american so..his english is more than perfect hahahha and we found out that your 2 sticks of butter is different than the 2 sticks in my country. 1 stick of butter is 220g, so I put in my recipe two sticks of 220g. But I remembered that I checked the amount of 8 ounces in grams and a website told me 400g...so.. I guess the butter is the problem. Even though my recipe isn't correct my family adored my recipe..it tastes chewe, soft and delicious! i can't wait to try again! thank you so much!
Tee Evans browning butter doesn't cook it away - it toasts the milk solids in the butter. It just adds flavor, it's the same amount as melted butter. Xo
