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

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

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]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?[/quote]
Next time let the butter/sugar/vanilla/egg mixture rest for a few minutes before adding the flour mixture.[/quote]

Thanks. What does that accomplish?[/quote]

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.[/quote]

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. [/quote]

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