Chewy Gooey Sourdough Chocolate Chip Cookies
By Amanda Paa – Updated March 9, 2024
This is the only sourdough chocolate chip cookie recipe you will ever need. They're chewy, gooey, and the perfect blend of vanilla and chopped chocolate. So easy to make with just a whisk and bowl. No stand mixer needed! Brown butter gives these sourdough discard cookies a rich and nutty flavor, paired with extra vanilla extract. It's the most delicious way to use up leftover sourdough starter!
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What Makes an Amazing Sourdough Chocolate Chip Cookie?
There are a lot of sourdough chocolate chip cookies on the internet. But none were the flavor and texture I wanted, nor the ease to make. Most of them were too cakey, bland, and required a stand mixer.
So I set out to make the best chewy, gooey sourdough chocolate chip cookie that I could. And after many rounds of testing, here she is in all her glory.
These Sourdough Chocolate Chip Cookies hav the chewy, gooey middle you dream of, with buttery crisp edges and beautiful cracks through the surface. There’s loads of nutty, rich flavor from using browned butter, extra vanilla, and being kissed with perfect amount of salt. Each bite has a good amount of dark chocolate; just look at those delicious pools of decadence! And they stay chewy for a few days rather than turning dry.
I can’t wait for you to fall in love with these.
They come together with just a bowl and a whisk, no stand mixer needed! That was a very important factor when I was developing this recipe, as I wanted everyone to be able to make them.
Key Ingredients to My Sourdough Dough Chocolate Chip Cookies:
- Brown Butter
- To enhance the chew and give these cookies the most amazing toasty flavor, you’ll brown unsalted butter. This is a simple process that means melting regular butter on the stovetop and simmering for a few minutes, which cooks some of the water out and the milk solids fall to the bottom and turn into brown toasty bits. That’s where all the flavor is! I have included a video in the recipe card so you can see just how easy it is to do.
- Sourdough Discard
- Use room temperature discard so that it easily incorporates into the wet ingredients.
- Dark or Semisweet Chocolate in bar form
- Pure Vanilla Extract
- I do not hold back on using vanilla! You’ll use 3/4 tablespoon to impart incredible flavor, just like a bakery.
- Both Granulated and Brown Sugars
- Both Baking Soda and Baking Powder
Using Chocolate Chips versus Chopped Chocolate in Cookies
I tested these cookies with both chopped chocolate from a bar and chocolate chips to demonstrate how it affects the texture of the cookies. You can use either, but I highly recommend chopped chocolate for the very best cookie.
Chocolate chips are made with emulsifiers so they hold their shape. This means they do not melt well; cookies spread less when they are used. Chocolate chips = thicker cookies and less overall chocolate distribution.
Instead, chopped chocolate melts into gooey pockets, creating a more melty and decadent texture in the finished cookie. The irregular shapes and sizes of the chocolate pieces give you some bites with tons of chocolate and others with just a hint. And the cookies have so much more visual interest and texture.
Does Sourdough Discard Make Cookies Sour?
Nope! Sourdough discard provides moisture and adds a developed flavor to the cookies. Since it is fermented, the gluten structure is weakened so baking soda and baking powder are used here as leaveners.
What is Sourdough Discard?
In order to keep an active sourdough starter for making favorites like Rye Sourdough Bread and Sourdough Cinnamon Rolls, you have to feed your starter to keep it alive.
As a sourdough starter rises and falls it expresses acids and alcohol, that if not used or left in the jar, can negatively affect the balance of your starter. So, before feeding your starter, you remove and discard a portion of it each time to refresh the acidity levels. “Discard is not bad”, it just can’t make a loaf of bread rise anymore because it doesn’t have any energy left to produce CO2.
Sourdough discard is an amazing ingredient that can be used in many delicious recipes like my sourdough discard flaky biscuits, pancakes, or banana bread!
How Long Does Sourdough Discard Last in the Fridge?
You can keep sourdough discard in your refrigerator for about 10 days. The discard will become more sour the longer it stays in the fridge. For that reason, when I’m making something sweet like these cookies, pumpkin scones or sourdough discard cake, where I don’t want the sourness to come through, I use discard that is less than 5 days old.
Can I Freeze this Sourdough Cookie Dough?
Yes, the dough freezes well for about a month! I prefer to scoop the dough into balls and freeze them that way, instead of big chunk of dough. Take the frozen dough out of the freezer and let it come to room temperature before you bake the cookies.
More Sourdough Discard Recipes:
- Flaky 5-Ingredient Sourdough Discard Biscuits
- Favorite Sourdough Discard Pumpkin Bread
- Banana Chocolate Chip Sourdough Discard Muffins
Chewy Gooey Sourdough Chocolate Chip Cookies
This is the only sourdough chocolate chip cookie recipe you will ever need. They're chewy, gooey, and the perfect blend of vanilla and chopped chocolate. So easy to make with just a whisk and bowl. Brown butter gives them a rich and nutty flavor, paired with extra vanilla extract. It's the most delicious way to use up leftover sourdough starter!
Yield: 20 cookies
Ingredients
- 113 grams (8 tablespoons) unsalted butter
- 160 grams brown sugar
- 140 grams granulated sugar
- 1 large egg
- 80 grams sourdough discard, room temperature (discard less than 5 days is old is preferred)
- 3/4 tablespoon pure vanilla extract
- 235 grams all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon fine salt
- 6 ounces chopped dark or semisweet chocolate from a chocolate bar (if needed you can use chocolate chips, see notes below for what to expect*)
- Flaky salt, optional
Equipment
Instructions
Brown the Butter:
- In a small saucepan, melt the butter over medium heat. Cook for several minutes to brown the butter. It will go from simmering to bubbling to foaming, and you will begin to see brown flecks on the edges of the pan and the bottom. It will smell nutty and delicious. Once you can see a good amount of brown specks, remove from heat and pour butter and scrape all the bits into your mixing bowl that you will use for the cookies.
- Add sugars and stir to coat. Then add sourdough discard and stir to incorporate a bit. Then add egg and switch to a whisk, whisking mixture until it is cohesive. Add vanilla and whisk again.
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Add half the flour mixture to the wet mixture, and stir with a spatula, about 15 times. Then add remaining flour and stir gently to incorporate, until almost all the flour is absorbed, but not quite. We want to avoid overworking the dough, so add the chopped chocolate now, and finish mixing the dough.
- Cover and refrigerate for 30 minutes*. When 30 minutes is up, preheat your oven to 375 degrees F. Prepare a sheet pan with parchment paper, and scoop 55 gram dough balls. I usually bake 7 cookies at a time.
- Bake for about 13 minutes, until edges are a little bit brown and middles are just set. Do not overbake. Remove from oven and tap the pan on the counter firmly two times, this deflates the cookie a bit and gives you the gooeyness. Let cookies cool on pan for 5 minutes. They will finish baking here. Then move cookies to a wire rack to cool. Top with a light sprinkle of flaky salt.
Notes
- You can refrigerate the dough for up to 36 hours. The longer they are in the fridge, the more you will be REWARDED with a more intensified the flavor and goodness. Same goes for these (delicious!) Brown Butter Sourdough White Chocolate Macadamia Nut Cookies. :)
- If you don’t want to brown the butter, you don’t absolutely have to – you can just melt it. But I really really urge you to, as it is easy and makes these cookies absolutely wonderful.
- I highly recommend using an inexpensive oven thermometer when you are baking, as no oven is calibrated exactly precise, even one that is brand new. Your other likely runs hotter or cooler than it actually reads, and this can determine how much your cookies spread or do not spread and if they will look and taste like the recipe was written for. Using an oven thermometer allows you to slightly adjust the temperature to make it correct.
- I tested these cookies with both chopped chocolate from a bar and chocolate chips to demonstrate how it affects the texture of the cookies. You can use either, but I highly recommend chopped chocolate for the very best cookie. Chocolate chips are made with emulsifiers so they hold their shape. This means they do not melt well; cookies spread less when they are used. Chocolate chips = thicker cookies and less overall chocolate distribution. Instead, chopped chocolate melts into gooey pockets, creating a more melty and decadent texture in the finished cookie. The irregular shapes and sizes of the chocolate pieces give you some bites with tons of chocolate and others with just a hint.
Did you make this?
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March 9, 2024
Vittoria
May 4, 2025
WOW soo good!!
Ariel
April 29, 2025
First ever sourdough discard recipe I attempted. Easy and divine!
Eva
April 28, 2025
I’ve made them a few times now, and I can honestly say they are the perfect cookie. The flavor and the chewy+crispy texture are perfection. Thank you for sharing!!!!!!
Amanda Paa
April 28, 2025
Yay, happy to hear it Eva!
Cynthia Marr
April 27, 2025
I made these cookies yesterday, I was home sick so didn’t have chocolate bars and used chocolate chips, they did melt, I don’t know how you came up with this recipe, but it’s the only one I’ll ever make again, they came out perfect, crunchy on the outside, soft and chewy on the inside, made 16 cookies
Amanda Paa
April 28, 2025
So glad you enjoyed them, Cynthia! And hope you feel better soon.
Brianna
April 20, 2025
Just made these and they are delicious!!
Everyone is loving them.
These will be my go to chocolate chip cookie recipe for sure.
Thank you for sharing it
Jason Cappellano
April 19, 2025
First google sourdough cookies and my last , it was 10/10
4 times so far and making a big batch for Easter tomorrow as the whole family loves them
Amanda Paa
April 20, 2025
So glad you enjoyed the recipe!
Laurie Holden
April 18, 2025
These are fabulous! Thank you so much for sharing your amazing recipe. Can I freeze some of the dough for use later? If so, any tips?
Sam W.
April 6, 2025
Best chocolate chip cookies ever! I’ve made this recipe four times and after sharing them with neighbors, I get requests for them all the time. Thank you for sharing!
Maren
April 4, 2025
I’ve made this recipe at least ten times at this point! The flavor really compliments the brown butter and makes for a rich complex caramel sort of flavor. This is the only chocolate chip cookie recipe I use ever since I found it.
Andrew Zell
April 2, 2025
Delicious! So I used chocolate chips but also did 1/2 and 1/2 with Carmel bits. The caramel melts throughout. OMG. Another level. Anyone do nutrition on these? Calories? I know…it’s cookies. Just wondered.
Jenny
March 24, 2025
These cookies are not only as perfectly as described, but they are so easy to make. My husband and I absolutely love them! These are a must try and a cookie staple.
Natacia
March 24, 2025
Hi, does the amount of discard matter??
Amanda Paa
March 24, 2025
Hi! Yes, you should use the amount called for in the recipe.
Angela.
March 20, 2025
Second time making this deliciousness. My kids and husband love them. Me too!!
Heather Anderson
March 18, 2025
I just put the cookie dough in the fridge and realized I only did 3/4 TEASPOON of vanilla instead of 3/4T. Do I just bake as is, or do you think adding the rest of the vanilla to the mixed dough will be ok? Thanks !!
Carolyn
March 15, 2025
These are a hit! Beautifully gooey. Sweet and Salty!
Marina
March 11, 2025
Just made these today and they are so good. Easy to make too.
Marlebe
March 8, 2025
WOW!!! Game changer!! Adding the sourdough discard and browned butter made these cookies extra special. I will NOT be going back to my plain recipe again!! Thanks!!
Abby
March 7, 2025
This is my absolute favorite chocolate chip cookie recipe! My husband is extremely picky, and refuses everything sourdough but he devours these! Just wondering if there’s anyway that this could be vegan? Has anybody tried with vegan butter and egg replacement? My friend who is vegan is dying to try this!
Nina
March 2, 2025
I have never made good chocolate chip cookies…. until now! I made these Friday, Saturday and Sunday! (Not all for me but to share because they’re so good)
Thank you!
Amanda Paa
March 2, 2025
That’s so great to hear! I’m glad you enjoyed them and had success. If you are interested in another delicious cookie recipe, you should try my super Chewy Sourdough Peanut Butter Cookies. They’re also a favorite.
Aladdin
March 2, 2025
I have tried endless sourdough discard cookie recipes and this is by far the best one and the only one that I will be using from here on out. ingredient ratios are ideal for creating cookies with the perfect consistency and taste. Definitely appreciate the recipe and looking forward to dabbling into your other Sourdough recipes you have!
Amanda Paa
March 2, 2025
This comment means so much, Aladdin! I’m glad you enjoy the cookies as much as I do. It’s so important for me to test a recipe many times to ensure it’s just right and that it can be made the same in any home.
Bethany Cox
March 2, 2025
I have made these cookies several times and they always bake up perfect. Perfect edges and chewy bite.
I double the vanilla, as I prefer a deeper vanilla flavor.
Bailey
February 27, 2025
Hi! Should I adjust anything if I’m baking at altitude?
Amanda Paa
February 28, 2025
Hi Bailey! I don’t have any experience baking at altitude, sorry!
Jenifer Hansen Livesey
March 1, 2025
Hi Bailey. I just made these at 8,000 feet. I cut the baking soda and baking powder down by half and they came out FANTASTIC
Amanda Paa
March 1, 2025
thank YOU so much for sharing this altitude note, Jenifer! it will help others so much. i’m glad you enjoyed the cookies!
Adreya lee
February 23, 2025
Came out great
Lindsay
February 20, 2025
My new favourite cookie recipe. Absolutely incredible! Thanks!
Cambrie
February 16, 2025
I made these with chocolate chips and they turned out great! They are so good. It was my first time baking cookies with discard and it went so well!
Jana
February 13, 2025
Wow, these cookies are phenomenal! I’m brand new to sourdough (just got my starter from a friend this week) and these cookies alone sold me. The idea of using discard in creative ways is so fun! I can’t wait to try more of your recipes :)
Amanda Paa
February 13, 2025
So glad you enjoyed them! And welcome to the sourdough journey ❤️
Kristell
February 11, 2025
I just make these, and they are absolutely delicious! I used Ghirardelli semi-sweet chips, they melted nicely. The hint of salt…yummy!
Valerie Womack
February 8, 2025
These are the BEST chocolate chip cookies I have ever made, hands down. Everyone else agrees!
Kristen
January 22, 2025
Hands down best chocolate chip cookie recipe I’ve ever baked and I’ve done a lot! Perfect texture, appearance, taste and my husband and daughter have already given their seal of approval and that they’re better than any of my previous ones!
Amanda Paa
January 23, 2025
Love hearing that!
Kim S
January 19, 2025
Delicious! I’m so glad I chose your recipe! My whole family loved it! This is will be my go to cookie recipe from now on!
Amanda Paa
January 19, 2025
so glad you are enjoying them!
Nico
January 18, 2025
This is so easy, so delicious and a gift to yourself and friends. Freezing and reheating is a snap, fresh baked cookies as often as you’d like!
Christy
January 8, 2025
I’ve tried for years (no kidding!) to get this texture in a chocolate chip cookie, crispy on the outside and chewy in the middle. FINALLY!!! I’ve made them several times now. The directions are very well written and the cookies have been perfect every single time! I’ve baked them right after mixing and also after being refrigerated overnight. Thank you so much!
Cicely
January 5, 2025
absolutely delicious. 11/10
Amanda Paa
January 6, 2025
thanks for making the recipe!
Jess
January 1, 2025
MAKE THESE!! I made these today for my family, who are very tough critics, and literally everyone said they had no comments about how these could be any better. These cookies are SO good. I already have the recipe saved to a ‘make again’ folder in my notes.
Amanda Paa
January 2, 2025
So glad you enjoyed them!
Steven
December 31, 2024
Can you use active starter? Does that change the recipe? I wanted some of the benefits of a fermented starter
Maritza
December 21, 2024
Positivly UH-mazing cookies. After yeas of making NYT recipe, this is my go to. Making them too often ;}
Corinne
December 18, 2024
I can’t wait to bake these ! How can I best store them?
Amanda Paa
December 18, 2024
Hello! They store well in an airtight container or plastic storage bag on the counter.
LeeAnn
December 17, 2024
These are so delicious! I think I’ve made addicts out of my coworkers! Brought a double batch of this recipe in to work two days in a row and left both days with none left. Many people told me how delicious they were!
I highly recommend this recipe. Make sure you follow all the little tips and tricks- they truly help you bake a better cookie! Especially do NOT OVER BAKE these cookies.
Great recipe. Now I’m just wondering if I could make the dough in bulk and freeze it for future use.
Mary Bracken
December 14, 2024
Can I double this recipe?
Amanda Paa
December 14, 2024
Yes, doubles well!
Nikki
December 12, 2024
Tried this recipe, it was amazing!! Best texture of a cookie that I have ever made. I used light brown sugar, I would use dark or regular brown sugar next time to give a deeper flavour. But, seriously delicious!!
If I were to add crushed candy cane to these, how much would be a good amount?
Thanks so much for this awesome recipe!!
Paul Sobel
December 11, 2024
OMG, my family will not let me stop baking. This has to be the best recipe ever!!!
Caitlin
November 20, 2024
My family is chocolate chip cookie fanatics. I quite literally make them every other week. Well, I recently started my sourdough journey and decided to try these to use up some discard. When I say these are amazing, I quite literally mean it. These are the best chocolate chip cookies I’ve ever made or had. I don’t review often but felt this recipe needed it! Only change I made, was I used mini chips, not regular sized. Absolutely wonderful thank you for sharing your recipe and being so precise with measurements!
Amanda Paa
November 21, 2024
Thanks for making the recipe, Caitlin! So glad your family enjoyed the cookies.
Jo
November 19, 2024
Absolutely amazing and the best ever.
Andrea
November 15, 2024
These are AMAZING! Absolutely love the crispy but chewy ooey gooey texture. Used a full tablespoon of vanilla because why not and the touch of salt at the end truly finishes these off to perfection.
Kristy C
November 8, 2024
I have been looking for a chocolate chip cookie recipe that I LOVE for a looooong time. This is it! Thank you for the perfect cookie recipe! It’s a real winner!!!
Amanda Paa
November 8, 2024
Yay, so glad you like them!
Alicia
November 1, 2024
We did a fun play on this recipe today. Instead of regular chopped chocolate I chopped up 6.5 Oz of my kids Halloween candy 😂 – reeses, snickers, butterfingers, 3 musketeers… – they are a big hit! Delicious 😋
Amanda Paa
November 1, 2024
Oh that sounds so good! I have leftover candy too, will try!
Inid
October 30, 2024
My husbands favorite cookie is chocolate chip, and I confess I have been so sick of them, I have made every kind of “chocolate chip” (oatmeal etc.) except good ‘ol chocolate chip. But today I set out to make these for my husband. I was apprehensive to make each ball 55g, buf I decided not to muck with it and just make them as recommended. My teenager sampled them and called these “top tier” chocolate chip cookies. I knowu husband will agree! This will be our new keeper! Thank you for the gooey goodness!
Cari
October 25, 2024
NOT over exaggerating **** Had to correct my comment haha, and add my 5 stars
Cari
October 25, 2024
When I tell you these are the best chocolate chip cookies I have ever made I am over exaggerating. They’re crispy and chewy at the same time. A really good cookie on so many levels. I don’t of this made a difference but I made the dough about 3 days ago until I was ready to bake. Anyway, make these. Now!
Amanda Paa
October 28, 2024
Hooray, so glad you enjoyed them! And yes, the longer the dough is in fridge the more developed flavor they have!
Paul Sobel
October 20, 2024
The post from me, I forgot to mark 5 stars.
Paul Sobel
October 20, 2024
This is the BEST cookie recipe ever!!!
Everyone loves it when I bake for them.
Amanda Paa
October 20, 2024
So glad to hear! Thanks for making the recipe!
Leanne
October 16, 2024
What an absolute joy to make these cookies with my sourdough discard (I purchased a starter from Amanda and have been following her tutorials with success!). I baked off four and froze the rest of the dough in balls for later. The brown butter flavor really comes through and I feel like the discard gives them extra chew/texture that you just don’t get in a standard CCC recipe. I will most definitely be making these again!
Inken
September 17, 2024
I’ve made these plenty of times and they’re the most delicious cookies I’ve ever made. They’re sweet, salty, gooey and crispy – all in all perfect!
Amanda Paa
September 17, 2024
So glad you enjoy them! The photo you posted on instagram was beautiful!
Michelle
September 16, 2024
The MOST AMAZING cookies!!!! I did have someone ask me to make them with oats also and I just took out 1/2 flour and replaced it with oats! Turned out just AMAZING I have a bake sale coming up for a fundraiser so I’m definitely making these!! 🩷
Amanda Paa
September 16, 2024
Oh wow! So you took out a 1/2 cup of flour or 1/2 the flour? I want to try them that way too! Thanks so much for making these.
Anita
September 15, 2024
These are hands-down the best choc chip cookies. Great way to use discard too. They are a hit every time I make them. Always have some of this cookie dough in the freezer ready to go. Thank you Amanda for such a great recipe!
Amanda Paa
September 15, 2024
I’m so glad you like them, Anita! ❤️
Corinne
September 8, 2024
We’ve made so many chocolate chip cookie recipes and this is by far the best. I added a little flaky finishing salt at the end, just delicious!
Amanda Paa
September 8, 2024
So glad you like them, Corinne! Yes, I love the addition of flaky salt, too!
Allie Helgren
September 7, 2024
Our favorite sourdough discard recipe hands down – we make a double batch every time!
Jill
August 12, 2024
These are the most scrumptious chocolate chip cookies. Great recipe and details on how to make these cookies! I made mine a little smaller but this will be my go to chocolate chip cookies from now on.
Caley Block
August 11, 2024
Hey old AZ friend! Thought I’d finally chime in and let you know that you pretty much taught me how to sourdough and I check in on your recipes all the time. I CANT WAIT TO MAKE THESE COOKIES! Hope you are well… you’ve been a fun follow! I will post a pic when I bake again.
Amanda Paa
August 11, 2024
CALEY! Omg, what a lovely surprise. So great to hear from you. How awesome to hear that you’ve made some of my recipes and love baking sourdough too. Cheers, and hope you and the family are well!
Shaz
August 4, 2024
Will this work for bigger size cookies, so maybe around double the size, around 100-110g? Just longer baking time perhaps. By the way, I love this recipe. The way you have laid it out is so logical and easy to understand.
Rachel Clark
July 19, 2024
I learned so much from this recipe and as a bonus, the cookies were amazing! This will be my go-to chocolate chip recipe from now on!
Amanda Paa
July 20, 2024
Saw your photo on instagram, they looked PERFECT!
Rebecca
July 19, 2024
I’ve just made these and will place in the fridge overnight ready for baking in the morning. Out of curiosity can the dough be frozen and used when needed? I was thinking maybe to have a batch rolled into balls ready and freeze ready for those unexpected moments. Thank you so looking forward to trying them in the morning x
Amanda Paa
July 19, 2024
Yes, it works really well to freeze the dough balls! I do recommend thawing them before baking.
Rebecca
July 19, 2024
Oh excellent thank you so much for your quick reply much appreciated x
Julia
July 9, 2024
This cookie recipe is amazing and have used it MANY times. If I’m making a huge batch, like 8 servings…. Do I do some whole eggs and some yolk? I know in some recipes you’ll do that so it won’t be too eggy I guess?? Idk
Amanda Paa
July 9, 2024
so glad you like them! hmmmm… i haven’t made an 8x batch. i think it might be best to do 2 batches quadrupled, rather than ingredients for 8x at once. i would keep the recipe the same.
LC
July 6, 2024
This is an amazing ccc recipe! Crisp edges, chewy, gooey middle with amazing flavors! I baked one batch with a 30min rest in fridge (very good) and the other 4 days later. The one baked 4 days later was delicious!
Amanda Paa
July 7, 2024
So glad you enjoyed them!
Jerrilee
July 1, 2024
This is an outstanding recipe. I have found that using two egg yolks in place of one whole egg yields the perfect cookie. I also press the dough balls down with a glass and they spread nicely. I make the dough balls a little smaller… about 35g and bake for 10 minutes. This is now my favorite way to use my sourdough discard. Thank you!!
Amy
June 3, 2024
I absolutely love these sourdough chocolate chip cookies! I’ve made this recipes three or four times the last month and need to stop or my waist is not going to be happy with me. The chopped chocolate chunks and the browned butter are a must. They really take the cookies to the next level. I was out this last time I made them and my cookies were a little lacking so I ran out to the store and bought some chocolate chunk (semi and dark). Thank you
Amanda Paa
June 4, 2024
yay, so great! yes, the chopped chocolate bars add so much!
Jen
May 25, 2024
For our favorite chocolate chip cookie recipe! ferment overnight in the fridge for extra benefit. The brown butter adds such a nice touch. I like to sub in some toffee chips as well 😋 even though I make at least one 1.5x the recipe I can’t make them fast enough!
Amanda Paa
May 25, 2024
Yay! So glad you enjoyed them. I like to overnight ferment as well!
Megan
May 23, 2024
These cookies are it! My kids have been raving on and on at how amazing this recipe is. In their words “heaven”. I’ve never made a browned butter dessert recipe. And man it’s delicious. I’m not allowed to make another chocolate chip cookie recipe again haha.
Jenny
May 17, 2024
You are the ultimate domestic goddess… these cookies are CC cookie perfection. You did it… best ever. Thank you 🙏🏻
Amanda Paa
May 17, 2024
Oh gosh, thank you! I’m so glad you liked the recipe; I worked on it for many months!
Lisa Battaglia
May 15, 2024
Best cookies ever!! I used dairy free butter and it still works perfectly
Amanda Paa
May 15, 2024
thanks for making them, lisa! your photo of the bake on instagram was beautiful!
Jenn
May 6, 2024
Oh. My. Gosh. I don’t even have words for these cookies!!! They are incredible and so easy to make! Amanda’s tips on using the brown butter, chopping up a chocolate bar and giving the pan 2 firm taps when they come out of the oven are all on point! I will be making these again and again and again!!!!!
Amanda Paa
May 7, 2024
Yay! So glad to hear this! I’m making a batch today, actually. :)
Gabi
April 30, 2024
Is it possible to make them vegan? Would you recommend any egg replacement – apple sauce, grounded flax seed?
Amanda Paa
April 30, 2024
I have not tested a vegan version!
Caitlin
September 21, 2024
Bobs red mill egg replacer is the best I’ve found for baked goods. I’ve tried flax egg and aquafaba but bobs works the best for cakes and cookies etc
Ann
April 29, 2024
Can the dough be frozen? Would love to bake some and save some.
Amanda Paa
April 29, 2024
Yes, the dough works great with freezing! When I want to bake, I let it come to room temp.
Jamie
April 18, 2024
I found out about you from the Allsorts Podcast episode you did. These cookies were the first recipe of yours I made and wow, so good!
Amanda Paa
April 18, 2024
Yay, so glad to hear you enjoyed these! And welcome!
Lauren
April 7, 2024
Every time I make these, at least once person exclaims, “These are the best cookies I have ever had!” Perfect mix of crunchy and gooey, salty and sweet. Just perfect!
Amanda Paa
April 8, 2024
So great to hear this, Lauren! They are a favorite in our house too. Thanks for making the recipe!
Sarah
April 7, 2024
I made this with a gf starter and King Arthur 1:1 gluten free flour, and it came out perfect!! My husband has celiacs so we have to be a completely gf household to avoid cross contamination. Thank you for the amazing recipe!
Amanda Paa
April 7, 2024
Oh yay! So glad to know these worked well with the gf flour! Thanks so much for making the recipe.
Rebekah
April 6, 2024
I’m making these are they baking on convection or regular bake setting at 375 degrees???
Amanda Paa
April 6, 2024
Hi! Regular bake.
Greta Golfis
March 28, 2024
These cookies are the perfect mix of crunch and softness. So delicious!! They are to die for!!
Andrea Atherton
March 21, 2024
BEST cookie recipe! They did not last long in our home. This was the first time I baked with sourdough discard and it turned out amazing! Can’t wait to make these a regular rotation in our home!
Amanda Paa
March 21, 2024
So glad your family enjoyed them, Andrea!
Nicki
March 20, 2024
AMAZING!! These are seriously the best chocolate chip cookies I’ve ever had. They’re so flavorful with the brown butter, pockets or melted chocolate and flakey salt. And they are perfectly chewy with crispier edges. Will never make another chocolate chip cookie again!
Amanda Paa
March 20, 2024
Yay, I am so glad to hear that Nicki! I love them too. Thank you for making the recipe!