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?

Thanks for posting! I have 2 egg yolks leftover from the weekend baking, and already gave away all those cookies, so I may have to do this.

These are easy enough to do with the kids, thanks OP!

The BA cookie can be made without mixer and no special refrigeration instructions. It’s just a really easy recipe that tastes super good.

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.

Yeah...no thanks. Bon Appetit's cookies took like literally 5 minutes to whip together, no dainy instructions and they are truly phenom.

Turning on the mixer to cream the butter/sugar is "dainty now, lol

This looks similar to my favorite Alton Brown "chewy" recipe (with the addition of browning, vs. merely melting, the butter). Alton's recipe calls for bread flour, which helps the chewiness factor; I may try to do this one with bread flour and see how it goes.

Anonymous wrote:

Anonymous wrote:This is my go-to cookie recipe now. I weigh out the dough into 1.5 oz balls and then freeze, so we can bake a couple when the mood strikes.

Wonderful idea. The 20 they made were too much...and too dangerous to have around the house. Will freeze most of the batch in balls next time! Do you thaw the balls before baking or bake while still frozen?

Weighing it out usually gets me 16-17 balls, depending on how much dough I eat in the process

I bake from frozen, but generally need to add a couple extra minutes to it. I do prefer my cookies to be more like warm dough, though, so you might find you need to add closer to 5 ish mins if you are looking for more cookie than dough.

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.

Yeah...no thanks. Bon Appetit's cookies took like literally 5 minutes to whip together, no dainy instructions and they are truly phenom.

*dainty

Anonymous wrote:This is my go-to cookie recipe now. I weigh out the dough into 1.5 oz balls and then freeze, so we can bake a couple when the mood strikes.

Wonderful idea. The 20 they made were too much...and too dangerous to have around the house. Will freeze most of the batch in balls next time! Do you thaw the balls before baking or bake while still frozen?

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.

Yeah...no thanks. Bon Appetit's cookies took like literally 5 minutes to whip together, no dainy instructions and they are truly phenom.

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.

This is my go-to cookie recipe now. I weigh out the dough into 1.5 oz balls and then freeze, so we can bake a couple when the mood strikes.

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.

Yum - will have to try! Thank you.

I'm not a huge baker but I adore good chocolate chip cookies, so I gave these a try today after randomly coming across the BA vid on YouTube. They are legit AMAZING. The distinctions from the various chocolate chip cookie recipes I've seen is extra yolks, browning the butter (easy), and little more salt? Nothing crazy at all, but so good. It's like a slightly thicker Tate's cookie, crispy edges, but with a chewy center...and fresh, of course. I used good choc chips because I didn't feel like chopping up a bar.

https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies

1½ cups (200 g) all-purpose flour (spooning into measuring cups, then leveling)
1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt
¾ tsp. (4 g) baking soda
¾ cup (1½ sticks; 169 g) unsalted butter, divided
1 cup (200 g) (packed) dark brown sugar
¼ cup (50 g) granulated sugar
1 large egg
2 large egg yolks
2 tsp. vanilla extract
6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips