OK. So. We’ve discussed for almost 3 years now how my husband is the world’s biggest cookie monster when it comes to chocolate chip cookies. Thing is I like chocolate chip cookies and all…they’re good and sometimes there’s just nothing like a warm chocolate chip cookie from the oven. BUT I have never really just craved them before.
Til now.
Now the time has come for me to finally meet my cookie match. And I blame it all on the brown butter.
HOLY BROWNED BUTTER BATMAN!
The thing I love the most about these cookies is (besides the brown butter) the fact that they have this crispy brown crust on the bottom with ooey gooey delicious chocolate on the inside. It’s almost like an upside-down cobbler topping if that even makes sense.
I’ve never before shared my affinity for cobbler topping, but it’s kind of insane. I am totally that person who eats all the topping off of the rest of the cobbler and then acts like, oh I don’t know, it probably just shrunk. Because cobbler topping shrinks on its own.
Check out the original recipe on Liz’s blog and try not to eat all the dough straight from the bowl. I dare you!
How do I get the recipe? Would love to try them!
Hey Colleen! There’s a link in the post, but here it is again: https://tiptopshape2.blogspot.com/2012/04/brown-butter-oatmeal-chocolate-chunk.html. Hope you like them!
Looking forward to trying this!! Mmmmm!!
Looks delicious!
Hi I found your chunk cookies on pinterest but I have a question. How does one open the recipes on pinterest? I always find something that looks great and click like or comment, but I don’t know how to get the recipe. Thank you.
Hey Diana! You just click on the photo that you pinned, and it should take you to the recipe. This particular recipe isn’t mine, it’s a review of someone else’s that I made, but here’s the link to the original! https://tiptopshape2.blogspot.com/2012/04/brown-butter-oatmeal-chocolate-chunk.html
I made these cookies tonight and they turned out really well! I read the other reviews about the dough being dry so I used the baking soda instead of the baking powder, and only used 1 cup of flour. Then I only baked them for 8 minutes. They were really chewy and delicious!
Thanks Cori – I’m glad they worked out so well for you!
Tried these today. Granted the raw mix was a delight to eat but the finished cookie did not come close to the recipe I made myself.
Ok, so these looked delicious but was a definite failure when I made. Is it possible I “browned ” butter too much? They were hard as a rock.. I am admittedly not a baker but feel like I followed the directions precisely..
I suppose it’s possible that the butter was too brown, or there was too much sugar in the dough, or they even baked too quickly in your oven. I’ve made them several times and they always turn out, but I do know that different ovens can do very different things to cookies sometimes!
so weird! i was just about to post a similar situation to suzi’s. i made them and day one they were AWESOME! so good that I was super excited to have them for breakfast the next morning. much to my disappointment, they were rock solid! after a bit in the microwave they were edible, but they had lost the texture from day one for sure. i think i’ll try them again and just make a few then refrigerate the dough and make the rest the next day. hmmm, such a mystery!
so, what color of brown should the butter be (caramel… milk chocolate… coffee… etc)? also, when i browned the butter (my first time doing anything that fancy in the kitchen) a lot of debris formed at the bottom. is that normal or did i brown it too quickly? thanks!
Hmmm…I wish I knew the “why” behind this! The butter should be a deep caramel color and smell really nutty when it’s done. And there will be some debris, it’s just part of the browning process!
How do you scoop your’s out and place on cookie sheet??? Yours look a 100 times better than the original recipe!! Actually yours looks like a whole different cookie!
I have a cookie scoop (like a mini ice cream scoop) that I use to scoop them out. When I made these I also lived at a higher altitude, so I refrigerated the dough for about an hour before baking so that the cookies wouldn’t fall flat in the oven 🙂
OMGosh! These are fabulous. We have nicknamed them “The Grown-Up Chocolate Chip Cookie”
Featuring these on my blog today……..
Yay! I love that you love them!
I just found this photo on pinterest and I’ve gotta make these! I followed all the links and your photos definitely look the best. So, before I make them I just wanted to ask if you made any changes/adjustments to the linked recipe… definitely want to do it exactly like you did. Also, how many did it make? Thanks!
Hey Juliet! I followed the recipe exactly; however, when I made then last I lived at high altitude so I refrigerated the dough for about an hour before baking so that the cookies wouldn’t fall flat. I liked them this way because they were nice and crispy on the outside and chewy on the inside!
I made these cookies today. They turned out great! However, I didn’t see in the recipe when to add the chocolate chunks. I added them last and it worked fine. Thank you for sharing this great recipe.
I’m glad you liked them! I added the chocolate at the end like you did – perfect every time!
These look amazing and your comments about the cobbler made me laugh out loud 🙂 Love it and can’t wait to try these. I have a little one coming over later, do you think these are kid friendly?
TOTALLY kid friendly 😉
I made them tonight as well…and I had the same experience as Elizabeth. Very crumbly and ended up hard after baking. Any tips anyone???? because these are far from moist and chewy.
Hey shelley – I’m sorry you had the same issue 🙁 I honestly don’t know what would fix it, but maybe try contacting the recipe creator? Her site is https://liztiptopshape.wordpress.com/
Has anyone commenting actually made these?
I made them tonight and the 1/2 c. butter and 1 egg is NOT enough moisture. The dough was crumbly and the cookies turned out really dry 🙁
These look so delicious!
Wendy – as a suggestion, you may want to look into Paleo cookie recipes that incorporate nut and coconut flours. You could use dark chocolate chips or carob chips to keep the sugar content moderate and just lightly sweeten them with an alternative, zero calorie sweetener like stevia or use a little of the real, unprocessed stuff (I’m thinking blackstrap molasses would work nicely with the browned butter.)
Did you make these? These look better than the pics on the original recipe page!! AMAZING!!!! I’d do anything for these right now! A low carb lifestyle is killing me!!!!
I did – thank you! they’re truly incredible, i couldn’t stay away!
Browned butter is everywhere on the web these days, and for a good reason. Browned butter (like bacon) makes everything better! These look over-the-top amazing, Heather! 🙂
Wonderful!
I love chew cookies with crispy bottoms! Especially if the cookie has lots of chocolate chunks in it 🙂
Hahaha…I’m always all about the topping on a cobbler too– what the heck is all that fruit doing in there?!? These look great!
Aaww, thank you so much Heather!!! I am beyond honored to be linked up on here 😀 Just a quick side note — the original recipe is from How Sweet Eats. It’s linked under the recipe. You probably already know that, but I just wanted to make sure!
I’ve never done the brown butter in cookies, but it looks like I need to!
These look awesome! And, it looks like you managed to keep them tall & fluffy despite the altitude. I admit I’ve kind of given up on cookies because they always turn out flat and crispy…maybe I’ll give these a try!
you know i had that same issue but what i’ve been doing is using the required amount of baking powder from a recipe and none of the baking soda and then refrigerating for about 30 minutes before baking, and cookies seem to be responding to that! i don’t know the science behind it all, but i know it works 🙂
OMG… these look and sound utterly amazing. AMAZING!