Recipe: Brown Butter Chocolate Chip Cookies

Home Cooking Recipe: Brown Butter Chocolate Chip Cookies


The New York Times weekly "The Ultimate Chocolate Chip Cookies" (see this) The use of refrigerated dough to enhance the fusion flavor, the effect is very good, has become my fixed choice, and has never been concerned about other similar formulations. Until recently, several bakers strongly recommended another chocolate chip biscuit recipe, because it is from the trusted authoritative food magazine "Cook's Illustrated, and there is brown butter in my raw material, so I couldn't help but try it once. The texture and flavor of the finished product are very good, plus the unique aroma of brown butter, and the previous "the ultimate The formula "has no distinction between top and bottom, each has its own characteristics. Later, it was done once again. Take the strengths of the two formulas, or use brown butter, but store the batter overnight before baking. The flavor of the finished product is rich and perfect, it is recommended. . No best, only better, keep trying, always have new surprises, baking, and so on. The following recipes make 16 large biscuits



  1. Make 145 grams of butter brown butter, as detailed in the steps. Add the remaining 55 grams of butter while hot, stir until completely melted

  2. Add sugar, brown sugar, salt, essence, and mix well

  3. Add the egg and egg yolk, stir for 30 seconds, and let stand the batter for 3 minutes. Stir for another 30 seconds and let stand the batter for 3 minutes. Repeat this, stir/stand for 4 times, the batter is smooth and thick.

  4. Mix the medium powder and baking soda, and mix the egg mixture

  5. Cut into chocolate pieces and crushed walnuts

  6. The dough is divided into 16 parts, each about 60 grams, round, placed on the baking sheet, 5CM apart

  7. If you want the biscuits to be thicker or more flavorful, refrigerate for more than 1 hour until overnight, otherwise put them in the oven preheated to 190C for 10-14 minutes until the middle is slightly soft. Transfer to the grill to cool


The middle is soft and tough, the appearance is slightly brittle, and the texture with contrast is the essence of this biscuit, so the size must be relatively large. Many TXs don't think they need such a big biscuit at a time. In fact, it is enough to eat into small pieces. Unauthorized size reduction will affect the taste. The rich sweetness of dark chocolate and the special coke of brown butter are the highlights of this biscuit. I personally feel that if the batter is stored refrigerated for a while (1 hour to overnight) before baking, the flavor will blend more seamlessly.

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