Grammy's Kitchen · Chocolate Chip Cookies · BEST Chewy Brown Butter Chocolate Chip Cooki
One of 88 chocolate chip cookies recipes we measured
305 cooks on scientificallysweet.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 88.
| this recipe | typical | |
|---|---|---|
| fat | 65% | 67% |
| total sugar | 98% | 95% |
| brown sugar share of total sugar | 69% | 53% |
| egg | 23% | 27% |
| leavener | 2% | 2% |
| salt | 1% | 1% |
| liquid | 7% | 0% |
| mix-ins | 79% | 94% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 140 g | 10 tbsp (140g) salted butter |
| 215 g | 1 1/2 cups (215g) all-purpose flour ((measure accurately or the cookies will spread too much)) |
| 3 g | 3/4 tsp baking soda ((see notes in FAQ section regarding adjustments for taller cookies)) |
| 2 g | 1/4 tsp salt ((increase to 1/2 tsp if using unsalted butter)) |
| 145 g | 2/3 cup (145g) packed light brown sugar |
| 65 g | 1/3 cup (65g) granulated sugar |
| 50 g | 1 large egg (at room temperature) |
| 15 g | 1 tbsp (15ml) milk |
| 4 g | 1 tsp (5ml) pure vanilla extract* |
| 85 g | 3 oz (85g) dark chocolate, |
| 85 g | 1/2 cup (85g) semisweet chocolate chips |
| flaky sea salt |
Method: 8 steps, published by scientificallysweet.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Recipe has worked fairly well although the sugar isn’t well incorporated into the dough after baking. I think the instruction the mix should look like wet sand meant I under creamed and sugar crystals remained too intact. I’d also say I’m not getting the depth” — a cook, 4.0★
“Oh my word, these are delicious. I've tried other brown butter chocolate chip cookies, but these are the only ones I've tried that actually have the taste of brown butter. It's subtle but definitely there. They're incredible the day they're made. Like the reci” — a cook, 5.0★