Browned Butter Chocolate Chip Cookies Recipe (2024)

I. Love. These. Cookies. As abc012 says, it is really important to make sure the sugars and fats are well combined, and watch the butter carefully, it can burn quickly. I'll bet you could even cut the sugar a little more and these would still taste great. I tried throwing in a couple of tablespoons of cocoa in half the batch when I made them last night, but guess what? I like the regular version better anyway! So five stars, a seriously yummy cookie for us cookie monsters out here!

Mine look exactly like the picture and it seemed very easy to make them. I agree with all who said around 30 cookies- I added some dried cherries and only got 31 of a normal sized cookie. I will have to make them again with milk chocolate chips, as I had only dark and butterscotch and the latter just don't really do it for me. The cookie, itself, seemed fine but not out of the ordinary good, vis a vis the browned butter. We'll see if chocolate chips alter my opinion.

I love this recipe! I've made them now several times and vary the recipe a bit every time - sometimes put butterscotch chips, or raisins/cranberries, peanut butter, etc. I just love the flavor, crunch, and how they seem to last for a long time in a container. Thanks for the recipe!

I tailored this recipe to my life style and cut some of the fat and a lot of the sugar. Normally I would cut out more sugar but I was making cookies with my husband, so we compromised. :) Ingredients: 3 Tb Earth Balance Butter, 3 Tb coconut oil, 1 medium ripe banana, 1/4 & 1/8 cup packed brown sugar, 1/3 cup white sugar. Beat until creamy and smooth. Add 2 tsp molasses, 2 eggs, 1 tsp vanilla extract, and beat. In a small bowl whisk dry ingredients: 1/4 and 1/8 tsp Pure Stevia Extract (powder), 1 1/4 cup & 3/4 cup all purpose flower (next time I will try whole wheat), 1 tsp baking powder, 1/2 tsp salt. Add dry ingredients to wet. Mix well. Incorporate 1 cup dark chocolate chips. Bake at 325F for 9-10 Min. Cookies come out soft, sort-of cake-like. They don't brown or become chewy. They have nice flavor and the banana is noticeable. My husband was a fan. I plan to continue tweaking the recipe.

I've made these cookies twice now and both times they turned out wonderful and delicious my husband and family loved them especially since they have fewer calories. I had no problems browning the butter. I used all white whole wheat flour instead of white and whole wheat together. I also used 60% cacao chocolate chips to make them even more healthy. I will definitely keep this recipe.

I am always looking for a new cookie recipes to try and was looking forward to this one, but I would not make these again. I followed the recipe exactly and was not worried by the gooey texture of the dough as I've had others like that before, but these came out tasteless and dry.

I bake cookies all the time and I am always looking for good cookie recipes. This is not one that I would ever make again! I followed the recipe exactly. The browned butter came out beautifully but when cooled and combined with the sugars, the texture of the dough was weirdly gooey and sticky. The cookies did not turn out at all like the picture. They were much more cake-like. Very dry and oddly tasteless. Not worth the effort.

The browning of the butter makes all the difference. Also if you cook about 1 min. longer it makes the cookies a little crisper which made the taste of toffee come out. Definitely will be keeping this recipe.

From reading I've done elsewhere, I think the denser texture (my cookies didn't spread like chocolate chip cookies usually do) might be due to the fact that the fat is liquid when the cookies are mixed. Another browned butter recipe suggested chilling the butter back to a solid state, but I don't know if that would work for this cookie, given the liquid oil. That said, I loved these, since I always prefer anything with whole wheat flour, but I couldn't get the butter to brown, it just clarified...and then no matter how long I cooked it, it just bubbled merrily away.

Very Good! Could not tell this was a healthier version. Browning the butter is key to getting buttery flavor without greasy feel. Replaced canola with extra virgin olive and reduced white sugar slightly. Next time I would eliminate the white sugar completely & sprinkle cookies with flaked sea salt prior to baking. Recipe must make tiny cookies because I got 30 smallish cookies.

Easy to make and very good! In my opinion the whole wheat adds a "nuttiness" to the cookie and is a bit of an acquired taste but I know these are "healthier" than the traditional so I am so glad that I made them!

These are good. Pretty sweet and could be a little less sweet but I really like the flavor you get from the browned butter. They do have a little different texture which I think is from the whole wheat flour but it didn't detract from the overall flavor.

Super easy to make. I found them a bit dry but possibly I overcooked them a bit. Will try them again.

My new favorite / go-to chocolate chip cookie recipe! You can't tell these have the whole wheat flour at all, and the mix of chocolate chips makes these so rich and gooey - LOVED this recipe. My husband only really likes cookies for sweets and before this recipe, I was hard pressed to find any cookie that he really loved that was "light" for chocolate chip. This one hit the right notes because after eating one, he wanted a whole other batch to freeze! A couple of hints / tricks - for this recipe, the browned butter really should be the star, and in my opinion, you need to use the European style to get the right coloring / flavor (Plugra recommended). I also used premium vanilla (Mad. Bourbon) which is more rich but less sweet in my opinion. Finally, my cookies were probaby more like 2 tbsp (got 22 cookies) - I used a standard ice cream scoop and I had to bake 2 minutes longer, but loved the size / flavor (1 was more than enough!) Definitely give these a go - they are fantastic!

I was really excited about these cookies; unfortunately I didn't taste that rich browned butter taste, instead, I tasted a cookie that was way too sweet with a great texture (definitely not dry). I will try it again and reduce the white sugar; hopefully that'll bring forth more of the browned butter flavor.

I really enjoyed these cookies. Cooking Light always overestimates the number of servings for baked goods. I could never make cookies so small that this would make 40. Regardless, I loved the buttery flavor. I needed a bit more butter because the dough looked a little dry for me, but it wasn't much more.

My son just made this recipe and we sold out of cookies at our bake sale within an hour. The cookies reminded me of blondies in a way. They were crisp on the outside and chewy in the middle. I followed the recipe exactly. For us, it made about 30+ cookies.

I thought these cookies were amazing, and so did my husband (who isn't a big fan of cookies!). They were crisp on the bottom but chewy on the inside - just the way I love them! I was a little skeptical before making them since the recipe called for whole wheat flour, but after tasting one fresh out of the oven, they were every bit as good as ones using only all purpose flour. I made them exactly as the recipe was written, but like the other reviewer, mine only made 33 using a tablespoon for a scoop. I will definitely make these again. In fact the ones I made today are going to a meeting with college kids, so I'll have to make more for me! :)

I like them but they are very sweet unfortunately. I made some brown butter cookies with seasalt that were much richer than these. They will do, but I will stick with the former recipe from now on.

Amazing!! Only complaint is that these are half the calories partly because serving size is a pretty small cookie but they taste so great!! I am a rookie baker so if I can pull these off anyone can..

Made these this afternoon and they came out perfectly. Possibly the best chocolate chip I have ever eaten. Followed the recipe exactly and the cookie was crisp on the outside and chewy on the inside.

When I saw this recipe in the latest issue of Cooking Light I couldn't wait to try it but I was greatly dissapointed with the results. The cookies had a dry texture when baked and were bland even thouh the butter had been browned. I am an expert baker and try numerous chocolate chip cookie recipes often. I won't be making this recipe again.

I made these cookies true to the recipe (except I accidentally threw in baking soda instead of baking powder and had to scoop it out of the flour). Mine turned out more cakey than chewy, but I just figured that was the baking soda I didn't get out. I ended up getting 33 cookies using a tablespoon for scooping. Even without the substitutions that others tried, mine did not look like the picture. All in all, a good basic chocolate chip cookie.

I lightened these up even more by substituting regular Splenda for the white sugar and Brown Sugar Splenda for the regular brown sugar. Additionally, I used coconut oil instead of canola. All in all they were pretty good! It did take me close to an hour to complete. And I have no clue how the recipe says it makes 40 cookies. I got about 22 cookies and used an ice cream scoop to drop them, so they aren't really big either. I would've loved to have gotten 40 after all the work I put into them, but oh well. They are more cakey rather than chewy but they are a good choice for satisfying my sweet tooth. Mine came out looking nothing like the picture; not sure if that was due to my substitutions or not.

These cookies turned out great! I made them yesterday and today they are still chewy on the inside and crisp on the bottom.

Made sure to beat sugar and melted fats well allowing to rest several minutes and rebeat to assure glossy volume and fully dissolved sugar. Although my regular chocolate chip cookie will still remain my favorite, these are certainly well worth making if calorie reduction is important and no one will be the wiser. The full butter flavor seems to come through best when they are fully cooled.