I am straight up obsessed with chocolate chip cookies.
Is any other quintessential cookie out there? I think I would even go as far as saying that in a game of MFK of chocolate chip cookies, peanut butter, and oatmeal raisin, I’d definitely M chocolate chip cookies, F oatmeal raisin, and K peanut butter. Chocolate chip cookies just that good. If I could only ever have one cookie for the rest of my life, it would be a brown butter chocolate chip cookie.
I really, really love chocolate chip cookies
There are over 10 chocolate chip cookie recipes on I am a Food Blog (some of them are slight variations, but all with chocolate chip cookie bases) and I think it’s safe to say that I have tested, made, and eaten a LOT of chocolate chip cookies in my life. I’m even on a never ending quest to find the best store bought chocolate chip cookie in the world.
The thing is, every single time I think I’ve found the one cookie to rule them all, I can’t help but wonder if there’s something better out there. Damn, now that I think about it, I have cookie commitment issues. But, I think I’ve found it guys. I think this homemade cookie is absolutely the one. I know I’ve said it before, so don’t think of me as some sort of thirsty cookie lover because this time I’m sure of it. This is the cookie I want to commit to.
Why these are the best chocolate chip cookies
The caramelization of the combination of the two sugars, the nuttiness of the browned butter, the immense amount of pools of melted chocolate…swoon. It has slightly crisp buttery edges with a hint of toffee and a soft, dense and chewy center barely held together because of all the chocolate. The tops are craggy with those ever instagramable ripples and it’s just the perfect balance between sweet and salty. This cookie makes my heart beat a little faster. Cue the heavy breathing. SO GOOD.
The recipe is an amalgamation of all the cookies that have come before it. It stands of the shoulders of giants. In honor of all the cookies I’ve loved before, this is it: my best salted brown butter chocolate chip cookie recipe.
For the best chocolate chip cookies, use brown butter
Browned butter in chocolate chip cookies is definitely a thing and I happen to like the little hint of hazelnut nuttiness it adds, but only if you brown the butter just enough. Plus, there’s the bonus of not having to wait for your butter to come to room temperature when you want cookies. Just make sure you keep an eye on the butter –you can definitely go too far and have blackish bits in your browned butter, which are a big no for me.
I like to brown just to the point where there are little flecks of brown. Of course, when you brown butter, you lose moisture, so that moisture is added back in with an extra pat or two of butter after the butter is browned. The extra pat of butter helps cool down the butter too, which is awesome because you don’t want your cookie dough too warm which will cause them to spread.
What is brown butter?
Brown butter, also known as beurre noisette (hazelnut butter in French), is an out of the world delicious concoction originally used in savory French foods but is now used everywhere butter is used. It’s deeply golden, flecked with brown bits, nutty, and incredibly aromatic. Brown butter is perfection.
Browned butter brings so much flavor to baked goods for just a tiny bit of extra effort. It’ll add a nutty caramel roundness and highlight the brown sugar making these chocolate chip cookies taste caramelized, deep, rich, and intense.
How to brown butter
Brown butter is made by melting unsalted butter over very low heat, allowing it to separate into butter fat and milk solids. The milk solids fall to the bottom of the pan where they start to brown until they reach the color of hazelnuts. Here’s a step by step!
- Warm: start your butter, cut in in small pieces in a cold pan and warm it slowly so that it melts evenly.
- Sputter: once the butter has melted, it will start to bubble and foam as the water is cooked off and the fat left begins to sputter. The butter will still be yellow. Stir gently and turn down the heat if it starts to splatter too much.
- Foamy: the butter will foam and the foam will change from pale to very yellow as the water is cooked off and you’re left with the milk solids, which you should see floating near the bottom of the pan.
- Brown: the butter will start to look deeply yellow and start to become golden and brown. The milk solids will become even more visible and your place will smell amazingly toasty, nutty, and caramel-y.
- Remove: Once your brown butter is to your liking, take it off the heat and pour it out into a liquid measuring cup as the milk solids will continue to toast in the residual heat.
- Bonus step: for these cookies, we need to add the water content that cooked out of the butter. Check the measurement on the butter and add in small pieces of room-temp butter until you get 1/2 cup of liquid brown butter.
How to make brown butter chocolate chip cookies
- Whisk together the dry ingredients, making sure they are throughly incorporated.
- Brown the butter then add in extra butter to make up for any liquid lost.
- Whisk the browned butter together with the sugars until lump free then whisk in the egg. Stir in the vanilla and fold in the flour and chocolate.
- Shape the cookies using 3 tablespoons of dough, placing one 1.5 tablespoon cookie dough ball on another 1.5 tablespoon cookie dough ball. Chill the dough while you warm the oven.
- Bake the cookies until golden and just firm around the edges, giving the pan a firm bang on the countertop when you take them out of the oven.
- Eat ALL the cookies!
Why these chocolate chip cookies work
Aside from the brown butter, I’d say I have a moderate amount of flour (the amount of flour is what determines if you have a thin or thick cookie) to a very specific amount of brown vs. white sugar. The amount of brown sugar is 3 times the amount of the white.
According to the wisdom of the internet, cookies with more brown sugar end up tall and moist, while cookies with more white sugar end up thin and crisp. It’s a science thing. My kind of cookie is on the thicker side but not obscenely thicc like a Levain cookie – that just takes it too far.
What kind of chocolate for chocolate chip cookies
Of course you can’t talk about chocolate chip cookies without talking about the chocolate. Chopped chocolate is key to these cookies. No more chocolate chips: just say no! Buy a chunk of semi sweet dark chocolate (we routinely have a Callebaut 811 semisweet dark chocolate slab in the pantry) and chop it yourself.
You want that mix of large chunks and thin chocolate shavings to distribute themselves through the cookies so you have barely there streaks of chocolate in the dough to give the cookie a more chocolatey flavor and large chunks to melt into giant gooey pools. Eight ounces seems like the perfect amount of chocolate. You might feel like there’s not enough dough to take all the chocolate, but trust me, there is.
How to shape chocolate chip cookie dough so they bake up extra pretty
Lastly, how you shape your cookies before baking is essential to how they come out after baking. If you want a thick and craggy cookie with ripples (like Sarah Keiffer’s famous pan-banging cookies) shape your cookies into little logs/cookie ghosties. These won’t come out quite as ripple-y and ridge-y as the pan banging cookies which are a bit thinner and have you removing and banging the cookies as they bake, but they do have a pleasing ripple or two on the outer edges making them pretty.
My favorite way of shaping the balls of dough is using my trusty 1.5 tablespoon cookie scoop. I scoop out one ball of dough (with the dough flush to the scoop, so it’s flat bottomed), making sure to get a giant chocolate chunk in there, and place it on a parchment paper lined baking sheet. Then I scoop out another ball of dough (again with a large chunk of chocolate) and then smoosh it on top of the other ball, flattening the bottom ball just the tiniest bit. They end up looking like ghosties with a slightly larger bottom and a tall top.
When you bake the ghosties, the bottoms spread out slowly and it’ll look like they won’t spread out as large as you want them too, but give them time. The tops of the ghosties will melt down during the final few minutes of baking until everything is uniformly level. When you take the cookies out of the oven, they’ll still be a bit soft and puffy. This is when you bang them against the counter to deflate them a little bit and give them the rings. One or two bangs should do it, then you let the cookies cool on the baking sheet.
Tips and tricks for the best brown butter chocolate chip cookies
- Take your egg out of the fridge as your very first step so it can come to room temp. If your egg is too cold it will shock the warm butter and harden it and make your cookies extra puffy and mound up. Room temp ingredients are key. If you want to speed it up a bit, place your egg in a bowl of warm-ish tap water.
- Salted vs unsalted butter. go for unsalted butter so you can control the salt content of your cookies with both salt in the batter and sprinkled on top.
- Chill your dough. Chilling your dough helps develop a deep caramel flavor and gives you crispy edges, chewy insides and crackly tops. The butter has a chance to re-solidify in the fridge, which makes your cookies plush and thick.
- Don’t over mix. If your cookies are extra puffy and don’t flatten out it might be that you over mixed them and whipped in too much air when you were whisking the butter, sugar, and egg.
Other recipes with the delicious nuttiness of brown butter
- snickerdoodles
- dark chocolate macadamia cookies
- toffee chocolate chip cookies
- brown butter brownies
- blueberry oat bars
- pumpkin cupcakes with brown butter frosting
Please make this cookie, I beg you
There you have it! My all time new favorite, salted browned butter chocolate chip cookies. Essentially this is a remake of my ultimate chocolate chip cookie: made sexier with some brown butter, extra (and better) chocolate, and a more pleasing modern cookie shape. Cheers to always improving!
I implore you to try this recipe and let me know what you think. Am I crazy or is this cookie the one?
Brown Butter Chocolate Chip Cookies
Ingredients
- 1.5 cup all purpose flour 200g
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter plus 1-2 tbsp extra, divided
- 3/4 cup brown sugar 150g
- 1/4 cup sugar 50g
- 1 large egg
- 1 tsp vanilla
- 2 cup chopped semi sweet dark chocolate about 8oz
- flaky sea salt to finish
Instructions
- Whisk together the flour, salt and baking soda in a bowl and set aside.
- Brown 1/2 cup butter in a saucepan, swirling, until butter foams and starts to turn brown and smells nutty. Transfer butter to a liquid measuring cup and see how much water content you lost. You want to have 1/2 cup of butter, so stir in the remaining 1-2 tablespoons of butter if you need it – the butter you add in should melt slowly and not foam up.
- When the butter is melted and slightly cool, whisk in both sugars until incorporated with no lumps. Whisk in the egg until smooth and glossy. Stir in the vanilla and use a rubber spatula to fold in the dry ingredients until no dry spots remain. Fold in the chocolate.
- Use a 1.5 tablespoon cookie scoop and scoop out two balls of dough, so that each cookie is 3 tablespoons large. Smoosh the two balls on top of each other – they should kind of look like a log and you should get about 14-16 cookies depending on how big your chocolate chunks are. Place the logs on a parchment paper lined cookie sheet, cover with plastic wrap and let chill in the fridge for 15-30 minutes, or as long as it takes for your oven to heat up.
- Arrange the racks in the upper and lower thirds of the oven and heat to 375°F.Space out the cookie logs (standing tall) on parchment paper lined rimmed baking sheets, leaving plenty of space in between. Bake, rotating and moving trays halfway if browning unevenly. Bake until golden brown and firm around the edges, 10-12 minutes.
- Remove from the oven and bang the pan down against the counter top (this helps create a couple of ripples like you see on Instagram). Sprinkle with flaky sea salt, let cool on the baking sheets and enjoy!
“Transfer butter to a liquid measuring cup and see how much water content you lost.” I’m confused why you need to see how much water content you lose and what you’re meant to do if you lose too much or not enough. Please explain. Thanks in advance.
hi annie,
when you brown the butter, you’ll lose water content because the water cooks out and leaves behind the brown butter solids. you might loose from 1-2 tablespoons of liquid, so you just want to bump up your butter to 1/2 cup. if you’ve lost a lot of liquid, you just add in the extra 1-2 tablespoons of butter to make up for it or if you haven’t lost much at all, and the butter measures 1/2 cup, you can just use it as is. hope that helps!
These chocolate chip cookies look utterly amazing!
Yummo!!
Do you use salted butter? Or unsalted?
i use unsalted :)
I plan to make these this week. They look fantastic. Do you bake all the cookies in the oven at once?
hi katie,
yes, but you can save them in the fridge to bake as you go if you’re only going to keep them in there for a week or so. otherwise you can freeze them too – they’ll take a bit more time to bake. if you bake them all at once, they’re still great the next day, soft and chewy with crisp edges. just be sure to change the racks and rotate as you bake. hope that helps!
The amount of smiley face, I heart and 100 emojis that would go on this comment would go on for days. These look so amazing that I’m eating them through the computer.
* *
U
Hi, what’s type of flour is being used here, plain (AP), cake, pastry or bread? Thanks
hi, it’s ap, i’ll update the recipe :)
Thank you :)
Make these tonight and they turned out great! I will keep as a staple but unfortunately mine didn’t get that gorgeous crinkly top although I did do the ghostie thing you suggested. Any more tips for that?
hi melissa,
maybe don’t let them chill in the fridge too long – how long did it take for your oven to come to temp? cookies spread more when they’re not super cold, but of course it’s a balance between having them spread and not spread. there’s a sweet spot ;) hope that helps a bit!
Best cookies EVER. Soooo nutty and delicious. I used a mixture of milk and dark chocolate chunks and topped with flaky sea salt at the end. Divine.
oh yay! so happy you made them! the flaky sea salt at the end is just the BEST!
If you don’t have salted butter, do you add salt?
hi kathleen,
you can use unsalted butter – i do! there’s salt added in the dough or if you want a touch more salt, just add a bit of flaky salt on top before you bake! hope that helps :)
Cannot wait to try this! Will this work without the 1 egg, do you think? Thanks.
Hi, I made this recipe and it’s honestly the best chocolate chip cookies I’ve ever tasted/made. I only had one issue which was that they were rising a lot in the oven and not spreading enough, so I had to press them down with a spoon to flatten them a couple of times. Any advice??
hmm…it could be due to over mixing or maybe the other ingredients not being at room temp. was your egg very cold? usually i take the egg out of the fridge before i even start measuring. hoping i can troubleshoot this with you :)
oh, one more thing, they do puff up a bit in the oven and then flatten out over time so that by the end of baking they end up flat even if they are still mounded in the middle of your baking time!
I made the cookies again (for research purposes, of course) and took the egg out before I did anything else, as well as tried to be careful not to overmix or leave in the fridge too long and they came out PERFECT!!
Thank you so much for helping out and giving me an excuse to make more cookies!
PS. I used half dark chocolate and half Daim bars… I highly recommend it.
Hi, I am definitely making these as they look amazing! I keep looking back at the recipe and trying to decide on big or small batch :) A couple of quick q’s: you say brown sugar, which I would take to mean Demerara, but on one of your photos it looks like a soft brown sugar. Is it more like a soft muscavado? I know sugar type makes a big difference to cookies. Also, I don’t have a 1.5tbsp scoop, wondering if overloading my 1tbsp measure would do the job.
hi claire,
yes, a soft muscavado, not demerara! you can definitely use your 1 tbsp measure and heap it up :)
Hi! I tried this recipe twice, and although it tastes good, they end up like mounds and don’t spread much at all (I tried banging, and did the ghosties). Can you explain the browning butter process more in detail? Do we use medium heat? Low heat? And when you say the butter should just melt and not foam, what do you mean by that because it definitely foams when I’m melting it. And when I add the 1-2 tbsp of butter at the end, it definitely foams. Thanks in advance!
hi christina,
i brown the butter over medium heat. when you’re browning the butter, it should definitely foam. swirl the pan around until the butter stops foaming and some brown bits start to form, then take it off the heat. after taking it off the heat, swirl it a bit more to cool it down so that when you add the extra butter in, it’s basically just warm enough to melt the butter but not foam. if the cookies aren’t melting down in the oven, it might be that your dough is too cold. you can try just leaving it out instead of popping it into the fridge while your oven heats up. it could also be that your oven temperature is off. do you happen to have an oven thermometer? hope that helps and please let me know if i can clarify more!
Thank you for the small batch recipe! Going to try making these!
I made these last night and they were AMAZING! What’s the nutrition facts on them?
hi trace,
i’m so happy you liked them! i don’t have the nutritional info on them yet :)
I made the small batch and used a cookie scoop. My cookies did not flatten out. I was wondering why.
hi rachel,
how long did you keep them in the fridge for?
Hello Stephanie, could you explain the “cookie ghostie” shape? How would it look from the side, just a tall mound of dough? Thanks!! Can’t wait to try this recipe. Beautiful cookies!
hi kathy,
yes, just a tall mound of dough :)
Hello Stephanie,
I made your recipe and followed it to a “T.”. I did have to add 2tbsp of butter to the browned butter in order to obtain 1/2 cup. I utilized Scharffenberger 62% Semi-Sweet chocolate baking chunks (yellow bag)…. and achieved perfection!!!! My family loved the cookie being crunchy of the outside, soft chewy, rich and slightly dense on the inside. Kudos to you!
hi nelly!
i’m so happy they brought a bit of joy to your family. they’re my absolute FAVORITE cookies :D
Hi, what kind of chocolate do u use? Does it have to be for baking kind of chocolate?
hi kerisu,
i used valrhona baking chocolate :)
Good God woman, your commentary kills me….I am very pleased that you are a food blog! My instagram is full of irresistible food stuffs, but I rarely open my laptop and go hunting down bloggers who put that stuff there. but your feed….your feed spoke to me, so I listened – what a great collection of recipes! Thank you for sharing with the world. I can’t wait to try these. I had bookmarked the infamous pan bangers, but I think this suits me better :) I’ll let you know how I make out. Until then, keep the good stuff coming, there are several recipes that I spotted that I can’t wait to test out.
Salma, IG @sallyvali
Hiiii!!!
I just made these today and doubled up the recipe!!
Omg! It’s oooozzzing with chocolate goodness..
This recipe is a keeper!
Can’t wait to to try out more recipes ..
Stay Safe!:)
Sara
Singapore
yay! so happy you liked it. oooooozzzzyyy :) stay safe as well!
This could really use a video tutorial on Youtube
WOWWW!!!!! I made these two days in a row. This is the best chocolate chip cookie recipe I have found so far! And yes, I’ve tried the Tasty Recipe and MANY other choco chip recipes. Thank you so much for sharing this. I initially thought I burnt my butter because I saw blackish specks, but everything turned out alright! One thing I did notice was that when I made the cookie log the top cookie didn’t flatten out as much as I expected, but when i baked it the second time (after a day in the refrigerator) I just pressed it down a bit and they turned out wonderfully!! Top the cookies with sea salt flakes and you’ve got yourself THE PERFECT COOKIE. So happy that I had to comment on your blog post! <3
Note: I actually baked these in a toaster oven, because my oven is busted. Baked about 4 cookies at a time for 10 minutes. Still pretty soft the next day. I stored them in a container with bread in the refrigerator.
Bless your soul girl for sharing this <3
– @summerislive_
aww thanks so much summer! thanks or all your observations too! i’ve never tried the bread trick but i know a lot of people do it :)
These are my new favorite chocolate chip cookie recipes. They’re always a huge hit when I make them for friends, and I always keep a couple stashed in my fridge for when the sweet tooth kicks in. ;) Thanks for a lovely recipe!
so happy you and your friends like them!
Hi there! I cooked according to cook times in a convection oven and they burned!! So sad! Help! I really want to try again :) Any thoughts on cook times and temps?
hi tg,
i don’t use convection much but i heard that you need to lower the temp by 5-15 degrees and then it’s just the same bake time. i would start checking a bit early though.
What kind of brown sugar? Light? Dark? Packed?
hi marie,
i used demerara brown sugar, which is considered a “golden” brown sugar, more on the dark side i’d say. it is slightly packed. if you have kitchen scale to weigh it out that would be best :)
I have never heard of a cookie recipe where you brown the butter. By the look of the cookie pictures, I’d say these cookies are absolutely delicious, and I cannot wait to try to make them myself!
I just finished making the batter 2 hours ago and made a foolish mistake of leaving it in the fridge for too long, and also I didn’t scoop it before putting in… Guess I have to do this again!! But will still bake it. Better to read the Whole recipe first before reading it while making it!
I have a question, what difference does it make if I bake the cookies in the 2nd rack in the oven? Why does it have to be in the 1st and 3rd? Thanks in advance :)
hi anne,
it’s just to concentrate the heat evenly when you’re baking 2 baking sheets at once. if you’re only baking one sheet, you can bake it in the middle, but when you do 2, baking on the top and bottom third then rotating gives the cookies a more even bake :)
i hope you loved the cookies! it doesn’t matter if you scoop it before or after, it’s just more of an arm workout if you don’t scoop it first.
Thanks for posting this delicious recipe! I have never met a brown butter cookie I didn’t like. If this recipe is halved, do you know if it would turn out correctly if one egg yolk is used instead of a whole egg?
hi paula,
i haven’t tried with just an egg yolk, usually i whisk up the egg and measure out half. if you have a scale, it’s 26-28 grams, if you don’t, it’s about 1.5 tablespoons. i make half batches all the time!!
MAKING THESE ASAP! I love that you unknowingly posted this on my BIRTHDAY! Hehe. I’m obsessed with CCCs too … I’ve been loving Rage Bake’s recipe (it’s the one that BA co-opted with barely a speck of credit to Kate of Rage Bake) – also, how I find it so cute that you would F oatmeal raisin and K peanut butter! I never knew you were also an oatmeal raisin fan (ME TOO!)… I would be the same as you for MFK, haha. Even though I’d happily eat PB cookies too. You may find this hilarious but I also make oatmeal white chocolate and cranberry cookies for Teddy’s lunch fairly often. They are brutally 90s and ugly but dang they are good! I use Sarah Kieffer’s recipe from her first book but with some tweaks. OOH also for Christmas gifts I made both the Rage Bake cookies and the Mokonuts cookie, rye chocolate chunk with poppyseed and I used dried cherry … :P (I’m writing this as if we’re texting, haha…) xo
OMG i love oatmeal white chocolate cranberry cookies!! and how did you not remember that i love oatmeal raisin cookies? remember that one time you gave me a bag and a literally ate the whole thing while we were chatting!??! and then i texted you for the recipe?!?! wait…i think those were oatmeal chocolate chip HAHHAHA
PS you have to be a closet raisin fan these days otherwise the internet will rain down on you with spewed hatred. That’s why I avoid the internet lately. Except for your blog.
Yup, this is it. Best chocolate chip cookie ever. Thank you! Rationed these out so the majority of the batter is still chilling to be baked a few at a time for the rest of the week, otherwise they’d be long gone.
The intro worked. I was sold! Ready to go straight into the kitchen and start making.
Then I got down to the recipe and saw the measurements in cups. Oh well. Looks delicious though.
hi mrs d,
the weight measures are next to the cup measures in lighter grey text
I bet you’re super fun at parties 🙄
These cookies are UNreal. Thank you for the recipe, this is my new go-to.
Best chocolate chip cookies I’ve ever had in my life. Hands down.
Also, don’t measure scorching hot browned butter in a plastic measuring cup. It will melt a hole in the bottom and make a huge mess and you’ll have to start over. Allegedly.
definitely saving this super easy recipe! It’s great because these are ingredients that i have in the house. I love everything chocolates. Thank you so much!
BEST cookie recipe…… the end!!! YOU have to make.
I especially appreciate the description “your place will smell amazingly toasty,” — it’s so great to have this olfactory cue to help me determine that I’m making the right progress.
This is absolutely it. It’s perfect. If you don’t make this, you’re doing it wrong😂 ✨👏🏻🥳🍪
This looks so good! What a great recipe when you want a richer cookie!
Thanks for sharing! Do they freeze well?
hi, yes you can freeze them after they’re shaped but not baked. bake them from frozen and add an extra 5 minutes :)
Can I freeze these? I need to make 6 dozen of 5 different flavors for my nephews wedding the 1st week of September but am having surgery mid august so I need to have them done before hand and I want them to be the best they can be
hi,
you can absolutely freeze them and bake them from frozen the way you would with your other cookie recipes. i recommend doing a test batch so you can get your bake time from frozen absolutely perfect.
I’m not commonly a reviewer but these cookies are the BEST. I’ve made them exactly according to the recipe and over the past few months have made a ton of variations from this base. They’ve all turned out so well and I am happy to say this is now my go-to. I’ve historically had trouble with getting a perfect bake on cookies and this recipe solved all of my troubles.
As someone who is dairy free, I typically bake these with vegan butter and skip the browning step. I have had no issues with making a 1:1 swap (which is probably related to the similarities between the amount of water in vegan butter vs the amount of water in browned butter). I have also experimented with swapping in 30 grams of rye flour, varying the types of chocolate and other inclusions, etc. I haven’t run into a single problem yet, which is a testament to how solid this recipe is.
Will it hurt to add an extra egg yolk… I’ve noticed in other recipes that they call for 1egg&1egg yolk. What does the extra yolk do for the cookies? Thank you!
hi monty, generally extra egg yolks add fat and make cookies a bit chewier. these cookies are already pretty chewy and i haven’t tried with an extra egg yolk so i’m not sure how it will affect the recipe. if you do experiment, please let me know your results!
This looks great! What would you recommend as altitude adjustments?
unfortunately i dont have much experience with altitude baking , but i hear you should decrease the baking soda slightly, as well as increase the flour by 1-2 tbsp and increase the liquid so the dough comes together more easily. hope that gives you some ideas and sorry i can’t be more helpful!!
These are phenomenal! First time I made them I left them in the oven a bit too long and there was very little chewiness once they were fully cooled, but that was my bad. I adore the flavor the browned butter brings. And it’s such a quick and easy process I can’t seem to stop making them over and over. I’m trying it tonight using pecans instead of chocolate for a browned butter pecan cookie. Thanks for this yummy and addictive recipe!