Forget this guide because their control recipe is less than perfect. This recipe is perfect. Fight me. I didn’t perfect it, America’s Test Kitchen did. Kudos to them.
I call this recipe perfect, not only because it makes the exact kind of cookie I crave, but because it can go from stored ingredients to finished cookie in the time it takes to prepare (without the hassle of softening butter) and it will make your house smell heavenly the entire time.
Buy good (and fresh) ingredients, you can’t make perfect cookies with rubbish ingredients.
Perfect Browned Butter Chocolate Chip Cookies
INGREDIENTS
- 1-3/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 3/4 cups packed dark brown sugar
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1-1/4 cups semisweet chocolate chips
- 3/4 cup chopped pecans or chopped toasted walnuts (optional)
PREPARATION Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.
Transfer baking sheet to wire rack; cool cookies completely before serving.
Give these cookies away. Seriously, they are too delicious. Your waistline and your neighbors will thank you. Just don’t give any cookies to the ignorant fucks whining about units they don’t actually understand.
I hear that people like US recipes because they don’t use exact metrics and instead use spoons and cups and those are supposedly easier to scale. In baking I absolutely hate that. Give me metric units. I have no problems scaling those up or down as required. What’s a cup? I have .2 liter cups and .4 liter. How the fuck is that supposed to be easier? And what’s up with tablespoons of butter? Depending on how much you put on a spoon that can easily mean double/half as much butter. With grams and liters there is no doubt and no second-guessing.
A cup in US Customary is 237 ml (often rounded to 240 ml). Americans don’t exist in a world where they have to play “is this cup US Customary or different measure also calling itself a cup measure?” as all their measuring cups are going to be in US Customary. Butter usually comes in quarter pound sticks with teaspoon (4.9 ml) and tablespoon (14.8 ml) measures printed on the wrapper so you can just cut a hunk of the appropriate volume from the stick and if you were using a measuring spoon to measure butter you’d use a level measure to create consistency and not just let it heap up.
Note: I prefer weighing ingredients and in metric at that. I’m just answering your questions.
Cool, thank you! How much would be a tablespoon of butter in grams? Like 25g or 50g?
Weighing ingredients is so much better. I can cook significantly faster when I don’t have to measure volumetrically, plus recipes scale so much more easily. If I want to make 3.134 of a recipe, weight is the way to go.
This is very close to the “perfect” recipe I use from Tasty. But they add in a little bit of espresso powder. It’s not enough to make the cookies taste like coffee, but it does make the chocolate flavor more intense. I really like this recipe, but now I want to try the ATK recipe and see which one is better because I swear by the Tasty recipe ever since I found it. Here it is if anyone’s curious: https://tasty.co/recipe/tasty-101-ultimate-brown-butter-chocolate-chip-cookies
Edit: I am actually not sure about the amount of butter. Another table I found would give the amount as about 400g, which is insane. That would make this just butter with sugar and some stuff to keep it all together. But on the other hand that does sound very American.
The recipe translated for the mentally sane:
Perfect Browned Butter Chocolate Chip Cookies
INGREDIENTS
~150g unbleached all-purpose flour 1/2 teaspoon baking soda 200g unsalted butter 100g granulated sugar 150g packed dark brown sugar 1 teaspoon table salt 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 100g semisweet chocolate chips 100g chopped pecans or chopped toasted walnuts (optional)PREPARATION Adjust oven rack to middle position and heat oven to 190 degrees. Line 2 large (30-45cm) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.
Heat 150g butter in 25cm skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl.
Stir remaining 50g butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.
Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 5cm apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)
Bake cookies 1 tray at a time until cookies the edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking.
Transfer baking sheet to wire rack; cool cookies completely before serving.
One cup of flour weighs less than one cup of sugar and different kinds of sugar also have different mass. And I rounded up or down to be in line with usual recipe amounts. But what I saw from the ranges given by helpful people here and what I found online, these vague recipes can fuck a rake. A fucking tablespoon of butter alone can be anything from 10 to 40 gram. With 14 tablespoons that gives you a range from 140g to 560g. That’s insanity.
Well, it would be if i knew how much ml a cup is and how much gramm a tablespoon butter. Butter molds even have those 50g marks here, y’know?
I would happily eat each and every one of these experiments, for science
Control probably just refrigerated for one hour or so. Not sure how much difference it makes as i always chill it but i think i heard some people said the texture is different between non-refrigerated and refrigerated, and imo i can tell the difference between overnight and refrigerated for a few days, the latter is much more chewier.
15% more flour makes it stronger, refrigerating overnight fully hydrates the flour and prevents excessive spreading of melting butter, and all brown sugar brings flavor, and I suspect the extra flour would combat its tendency to get runny.
