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

[Anonymous]

Anonymous wrote:

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.

What's the difference with parchment? Years ago I discovered how unnecessary it is to grease cookie sheets (since cookies have a lot of fat) Does that maybe insulate slightly? (I do use insulated cookie sheets).

Anyway, I made them, they spread quite a bit even though I let the batter stand for awhile. That may be why they did not stay chewy in the middle. I thought they tasted TOO buttery.

[Anonymous]

Anonymous wrote:

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?

This is a version of that recipe. There are also some links to previous versions, including a link to a page that links to the original recipe from the late Unix programmer.

https://www.cookiemadness.net/2010/04/14/ultimate-stand-mixer-chocolate-chunk-cookies/

[Anonymous]

Browning the butter takes upwards of 10 minutes. If you don't brown it long enough, not enough of the water in the butter evaporates, thus runny batter and not-so-great cookies. Also, unsalted butter browns best.

[Anonymous]

Anonymous wrote:Browning the butter takes upwards of 10 minutes. If you don't brown it long enough, not enough of the water in the butter evaporates, thus runny batter and not-so-great cookies. Also, unsalted butter browns best.

I don't know about the browning qualities, but your post reminded me that we made these cookies and I just want to add: We always use salted butter for baking because we like salt and in the Tollhouse recipe it turns out great. But we made the BA cookies over the holidays with salted butter and they turned out just shy of too salty. The batter (yes, we taste the batter) was too salty and I was nervous, but once baked they were not too salty but they went right up to the edge and should not be any saltier. So this is just a note for anyone else -- if you use salted butter, you may want to reduce the added kosher salt to be on the safe side or if you like things less salty than me.

Also, though, the BA cookies were delicious. We made the tollhouse the same day (because my kids were suspicious, and it was a cold no-school day, and we needed a lot of cookies anyway) and did a side-by-side taste test -- all of the adults and most of the kids voted for the BA cookies.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Browning the butter takes upwards of 10 minutes. If you don't brown it long enough, not enough of the water in the butter evaporates, thus runny batter and not-so-great cookies. Also, unsalted butter browns best.

I don't know about the browning qualities, but your post reminded me that we made these cookies and I just want to add: We always use salted butter for baking because we like salt and in the Tollhouse recipe it turns out great. But we made the BA cookies over the holidays with salted butter and they turned out just shy of too salty. The batter (yes, we taste the batter) was too salty and I was nervous, but once baked they were not too salty but they went right up to the edge and should not be any saltier. So this is just a note for anyone else -- if you use salted butter, you may want to reduce the added kosher salt to be on the safe side or if you like things less salty than me.

Also, though, the BA cookies were delicious. We made the tollhouse the same day (because my kids were suspicious, and it was a cold no-school day, and we needed a lot of cookies anyway) and did a side-by-side taste test -- all of the adults and most of the kids voted for the BA cookies.

DP. Just made these and they are great -- I would agree that the salt is quite obvious. May be because I use Morton's, which is much saltier than other kosher salts. I don't necessarily mind, but i f(who am I kidding -- when) I make them again I might add the salt to the wet ingredients in the hope it will melt a bit.