The most perfect chocolate-chip cookies you will ever see

Came out absolutely perfect! Everything looked just like hers! Love this recipe ❤

As an 12 yr old one thing I recommend is if you have a family of 5 or a big family def double the recipe if you want more delicious cookies

Wow! I just tried this recipe and the cookies came out great!!

i need dem cookiess

I used this recipe and had the best cookies ever!!

I found that after browning the butter you can put it into another bowl at 1-2 ice cubes and mix until it dissolves it’ll add back some water that was evaporated and it’ll cool the brown butter. Leave it in the fridge for another 5-10min to cool before adding your sugars and dry ingredients.

IT IS THE PERFECT COOKIE PEOPLE! Just make it! ❤

Rehydrate your browned butter by adding +1 ice cube for every 1/4 Cup of butter used. Stick it in the freezer for 10 minutes, stir (to mix the toasted milk solids throughout), then repeat every 5 minutes until it’s no longer a liquid. This makes the center perfectly chewy but maintains the crispy edges!

Her ring is soo cuteee

So good

i feel like it will be too sweet

Love them, but my tip would be to use less sugar, mine turned out too sweet (as in nauseatingly sweet) but for the rest perfect.

Way too sweet

Thank you for the ingredients!🍪🍪

Hey my dear.. I’m 36 yrs old and firstime to make a cookies in my life.. ur recipe is such amazing & I made a perfect cookie. Thank u🥰

I shed a tear. This cookie looks more beautiful than an art piece

i am a child who just started to learn baking, this was the 3rd cookie recipe i've tried but the 1st to succeed easily! totally recommend this!! my parents loved it (i only needed help from my mom to use the oven, but thats about all the help i needed from an adult! that shows how easy this is!)

The recipe is: 3/4 cup (150g) brown sugar 1/2 cup (100g) granulated sugar 1/2 cup (115g) plus an additional tbsp of unsalted butter (when you brown butter, some of the water evaporates so we add an additional tbsp of butter to factor this in) 1 egg vanilla paste or essence 1 and 1/4 cup (185g) all-purpose flour 1/2 tsp baking soda dark chocolate, chopped into chunks method: 1.Over low heat, melt butter over the stove. While whisking, continue to cook butter until it foams then subsides. The butter will eventually become lightly browned and specks will form at the bottom of your pan. It’s done when it has a nutty aroma—pour it into a bowl to avoid cooking any further and burning. Combine brown butter, brown sugar, and granulated sugar in a bowl and stir together until it resembles wet sand. Add in egg and vanilla essence/extract, and stir until smooth. Sift flour and baking soda into wet ingredients and gently fold in. Take care not to over mix, which will result in too much air incorporated into your dough—resulting in flat cookies. Fold in your chocolate chunks. Cover and chill dough in the fridge for at least 15-20 minutes, then preheat oven to 180 degrees Celcius. Using an ice-cream scoop, scoop out mounds of dough onto a baking sheet, leaving at least two inches between each cookie. You can also add extra chocolate chunks to your cookie dough mounds. Bake for 12-13 minutes or until the edges of your cookies are browned. Let cool (they’ll fall apart if they’re piping hot, but you can enjoy them while warm) before eating. You’re done!

I’ve made these 5 times now GUYS MAKE THESE RN I SWEAR I PINKEY PROMISE THEY R SO GOOD

Tried it. Too sweet for me and my family taste.