So, Bon Appetit's "best" chocolate chip cookies are 10/10 amazing. And so easy

[Anonymous]

Anonymous wrote:Melting the butter in a small pan for 4 minutes is the extent of the "browning". I was shocked at what a difference that made in the cookie! Makes the mixing super easy too since the butter is liquid.

But what is the exact purpose of browning? Is it about ease of mixing or is it about changing the
butter texture or smell to affect the end result? What do you think? Why?

How different .. better they taste from the classic by Phoebe's aunt Nestle Toulouse.. (remember Friends? .. Phoebe?)

[Anonymous]

There’s a SUPER distinct brown butter taste. It’s delicious.

[Anonymous]

Thanks, we tried tonight. Not sure I browned the butter properly but the cookies came out good. Very easy to make with ingredients we had on hand.

[Anonymous]

When butter it browned it is noticeable dark brown in color (instead of clear/yellow like standard melted butter).

[Anonymous]

These are in the oven now! Can't wait!

[Anonymous]

Thanks, OP. I want to try to make these but I sheepishly admit that I have never owned a stand mixer. I have an old fashioned hand mixer. Will this work?

[Anonymous]

I’ve made them twice in the last 2 days. For PP, I just used a whisk/spoon to mix, not a mixer. I added them to my Christmas cookie baking, and they were the easiest batch I made. I had to make a second batch though because my family ate 3/4 of the first batch.

[Anonymous]

Anonymous wrote:Thanks, OP. I want to try to make these but I sheepishly admit that I have never owned a stand mixer. I have an old fashioned hand mixer. Will this work?

I own a great stand mixer and do not use for this recipe. It calls for a hand whisk, so I use a hand whisk.

[Anonymous]

Anonymous wrote:I made these today and the batter was too loose. Anyone know why? The cookies then predictably ran when baked and turned out subpar.

Does the butter evaporate / condense when you brown butter? I don’t think I browned it enough, so I’m wondering if too little water burned off, thus thin batter?

Next time let the butter/sugar/vanilla/egg mixture rest for a few minutes before adding the flour mixture.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I made these today and the batter was too loose. Anyone know why? The cookies then predictably ran when baked and turned out subpar.

Does the butter evaporate / condense when you brown butter? I don’t think I browned it enough, so I’m wondering if too little water burned off, thus thin batter?

Next time let the butter/sugar/vanilla/egg mixture rest for a few minutes before adding the flour mixture.

Thanks. What does that accomplish?

[Anonymous]

So good! But the recipe should not say browning butter is only 4 minutes. In my experience with these cookies it takes more like 7 or 8 minutes. If you only take 4 I don’t think enough water in the butter burns off nor do you develop the brown flavor—so you get wet batter and ‘runny’ cookies that don’t have browned flavor.

[Anonymous]

Anonymous wrote:The Unix programmer cookies are the best. That recipe involves creaming the butter and sugar for 4 minutes or so then a couple more minutes for each egg. Also refrigerate the hockey puck shaped dough cookies for 24 hours before baking. Or at least 6 hours, in a pinch.

I googled this and couldn't find the recipe. Does anyone have a link?

[Anonymous]

Anonymous wrote:I’ve made them twice in the last 2 days. For PP, I just used a whisk/spoon to mix, not a mixer. I added them to my Christmas cookie baking, and they were the easiest batch I made. I had to make a second batch though because my family ate 3/4 of the first batch.

lol they are so addictive! I love that you only need to use one bowl and one spoon to mix--no mixer or whisk required since the butter is melted. it's actually dangerous how easy these are to make.

[Anonymous]

Anonymous wrote:There’s a SUPER distinct brown butter taste. It’s delicious.

Mmmm. I might try them then as love that taste. (The only rice krispy bars I make now are Smitten Kitchen’s browned butter ones because I love that taste so much.)

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I made these today and the batter was too loose. Anyone know why? The cookies then predictably ran when baked and turned out subpar.

Does the butter evaporate / condense when you brown butter? I don’t think I browned it enough, so I’m wondering if too little water burned off, thus thin batter?

Next time let the butter/sugar/vanilla/egg mixture rest for a few minutes before adding the flour mixture.

Thanks. What does that accomplish?

I would actually mix the flour and then let it stand for a few minutes. You want the flour to absorb the liquid, which will make the dough stiffer so there will be less spread in the oven. Also, are you using parchment paper? That also makes a big difference in the results.