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Has anyone tried the chocolate chip cookie recipe posted on Serious Eats?

I make a lot of chocolate chip cookies so the article and recipe posted on Serious Eats naturally piqued my interest. Has anyone tried it yet? It is more involved than my usual cookie, but I will put in the time if it's worth it. Please let me know!

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  1. Haven't tried SE recipe, but did make a CCC discovery during my baking this holiday season. I like chewy (bendy) cookies of all kinda. Found that if butter is melted and creamed into sugar AFTER cooling, cookies are soft, the way I like them.

    1. I assume you mean this one:

      I haven't tried it just yet, but it looks solid and the article about his insane testing makes me want to trust it.
      i have stuck with the nytimes recipe for a very long time now and swear by it.

      1. Cooling the butter would be unnecessary. I found that bread flour makes a superior cookie if you're looking for chewy and gooey. The version I make is even better the second through fifth day after making than it is right out of the oven and it's super easy to make. (The most important thing is to weigh the flour)

        I tried putting the salt on top to look fancy but in this case it really tastes better mixed in with the dough:


        EDIT: Melting the butter also helps a lot with the chew and since I'm already melting it, I take it all the way to the brown stage. The extra flavor is *off the hook*!

        1. Haven't tried it yet, but now I'm going to. And I will report back before the week is through.

          A while back I tried the Levain bakery knockoffs, made with bread flour, and while I thought they were good, my boyfriend thought they were THE BEST. That's how he said it: THE BEST! He was absolutely obsessed with them.

          I bake CCCs at least once a week to give to friends and family and every time I drop off a batch, someone says "Those are the best cookies I've ever had." I alternate between my own recipe and testing random others.

          It's interesting how many different recipes yield "the best" cookies. So subjective. I also agree with JetLaggedChef about the salt thing.

          I have half a dozen CCCs I baked last night sitting on the counter right now... late night cookie binge time.

          10 Replies
          1. re: nothingswrong

            I made some of the Levain knockoffs as well, and they really were about the best cookies I've ever had!

            1. re: nothingswrong

              Do you have a recipe for the levain cookies?

                1. re: jbsiegel

                  What are the odds that this will work with margarine?

                  1. re: cheesecake17

                    It will "work" yet lose a lot of flavor.....
                    If you must use margarine due to dietary restrictions Earth Balance is closest i've had to a butter flavor.

                    1. re: Ttrockwood

                      Thanks. That's what I usually use.
                      I'll try it with butter next time I have to make Smething dairy

                    2. re: cheesecake17

                      well, it'll work but the point of melting and browning the butter is for the flavor which can be only achieved with butter. melting the margarine will give you decent texture but not the flavor.

                    3. re: jbsiegel

                      Yeah, mine was similar to that. Don't remember if it used cornstarch though.

                      1. re: nothingswrong

                        I haven't made them in a while. This reminded me it's definitely time to do so again!!! Yum!!!

                2. I just finished the entire SE article. Wow that's some dedication, huh?!

                  I'm still a big fan of the recent hard boiled egg added to the dough version I found here some time back and continue to make in big, small and mini sizes. My family loves these.

                  And check these out: Chocolate chip cookie ravioli.


                  1. In Kenji I trust. Have made close to it - browned butter is huge. His recipe also beats granulated sugar into egg, while the brown butter gets mixed into brown sugar then the flour mixture. It also gets a long rest.

                    Should be great.

                    1. Kenji is a very serious guy who does careful work. The word "passion" is overused in cooking, but not with him. He is the real thing. Trust the recipe.

                      4 Replies
                      1. re: sal_acid

                        I wasn't under the impression anyone was questioning or doubting Kenji's work (which I agree is wonderful) just wondering if any CH's had tried any of the recipes highlighted in the article.

                        1. re: sal_acid

                          Thanks! I try hard to make sure that your trust is well-placed...

                          1. re: kenjigoodeater

                            Just had to chime in here with a little fangirl love for all the research you do in the name of better eating. Thanks, Kenji!

                            Oh, and bless you for recreating the Halal cart chicken and rice recipe! :o)

                            1. re: kenjigoodeater

                              Also wanted to chime in that your dedication is inspiring! That article taught me a LOT about choco-chip cookies- i'm just glad you went through all those batches instead of me.....

                          2. I read it just around the time I was thinking of making another batch of choc chip cookies, and I have resolved to try his... but haven't gotten around to it yet. Have just make gingersnaps, and going to try Thomas Keller's oatmeal biscuits next. But Kenji's recipe will follow that! Will report back once I've made it.

                            1. I made the cookies, because I was so impressed with the article. I find that I'm loving the technique information more and more these days. Once you understand each ingredient, you can tweek it the way you like it.

                              For me, the cookies weren't the bomb. My DH, who loves any chocolate chip cookie, naturally loved them. I thought it was a lot of extra work for not that much improved taste.

                              My takeaways from this experiment: let the dough sit overnight to fully hydrate the flour, use salt on the top when they come out.

                              I'm looking for a crisp cookie. I found these just weren't it for me. So as Kenji suggests, now that I understand each component, I'll continue to tweek the recipe for my taste!

                              6 Replies
                              1. re: Heidi cooks and bakes

                                I am a crisp cookies person, too! Here is what I've come up with:

                                Chocolate Chip Cookies

                                o 1 and 1/2 sticks unsalted butter, divided use
                                o 4 oz. brown sugar (about 1/2 cup)
                                o 4 oz. granulated sugar (about 1/2 cup)
                                o 1 large egg
                                o 1 teaspoon vanilla extract
                                o 8 oz. unbleached flour (a shy 2 cups)
                                o 1/2 teaspoon baking soda
                                o 3/4 teaspoon baking powder
                                o 1/2 teaspoon kosher salt
                                o 1 cup pecan halves
                                o 1 cup bittersweet chocolate chips
                                1. Preheat oven to 375 degrees.
                                2. Set aside 2 T. of the butter to soften. Brown the remaining butter over medium heat. Meanwhile, mix the sugars in a large mixing bowl. Throw the 2 T. of butter in with the sugars. When butter is nicely browned, run it through a fine strainer over the sugars and regular butter. Stir until the butter is melted and the mixture is somewhat uniform. Set aside to cool a bit.
                                3. Toast the pecans at 375 degrees for 7-8 minutes. Put on a cool plate to cool. Reduce oven to 325 degrees.
                                4. When butter-sugar mixture has cooled slightly, throw in the vanilla and the egg. Mix. Stir together the flour, BS, BP, and salt. Dump the dry stuff into the gooey stuff and stir to blend. Throw in the chips and nuts and stir again. Chill dough for 20 minutes or so. Age it in the refrigerator for a day if you have the time.
                                5. Use a 1-1/4" scoop to portion dough - it won't hold together, so you will have to squeeze it gently in your hand to form slightly flattened balls, 12 to a sheet.
                                6. Bake for 20-22 minutes or until nicely browned.

                                1. re: sandylc

                                  I am going to give yours a try next time. I see the cooking time is longer than I normally do too. I hope this ends my search for the crisp cookie! I'll keep you posted!

                                  1. re: Heidi cooks and bakes

                                    Very good! Be aware that this dough is not friendly to work with - hard and crumbly - just coax it and you will be rewarded!

                                    1. re: sandylc

                                      Yes, I noted that. I always use a scooper, and I'll give it a little bit of massage before popping them into the oven!

                                2. re: Heidi cooks and bakes

                                  Ever since the ny times cookie recipe i have aged the dough- its surprising what a difference it makes in the flavor!

                                  1. re: Heidi cooks and bakes

                                    i too made these. I made a stupid error on too much salt. you can get them to be crispy by over baking which i did.

                                  2. I enjoyed his article, although I kind of sped read through it towards the end. I'm curious to hear how great the cookie is vs. the effort required to make it, yet I have no urge to bake it myself.

                                    I have been very happy with this one which adds cornstarch to make the cookie chewier (something Kenji doesn't address). This was delicious! I let it rest overnight and baked it up to 3 days after making it. Used dark chocolate chips and surprisingly I really loved the flavor; I'm definitely a milk-chocolate-girl.


                                    (not affiliated)

                                    1. I never ever bake....hate baking
                                      However the latest chocolate chip cookie posted on Food 52 has me tempted to dust off the Kitchen Aid mixer.
                                      Has anyone made them?

                                      8 Replies
                                      1. re: Annief123

                                        Can you post which Food 52 recipe you mean. There are dozens listed.

                                        1. re: HillJ

                                          Sorry, I still have to learn my way around the iPad before I can send a link.
                                          If you google Food 52 chocolate cookie recipe/ 25558 it will come up.
                                          It's the one made by 'dashandbella'.

                                          1. re: Annief123

                                            Just press on the address to highlight. Select all, then copy. Paste wherever.

                                            1. re: Annief123

                                              Or press the box with the arrow pointing up (to the left of the address bar) and then press copy.

                                                1. re: mscoffee1

                                                  I baked a small batch of these today and the chocolate chip ravioli cookies I linked on this thread. One crisp and one very chewy. Nice combo platter. Thanks for the tips all!

                                            2. I've made it twice. Best cc cookies I've ever had. Definitely worth aging the dough and fully browning the butter, both of which I failed to do in the first go-round. Some guy actually took the information in the article and made a little web app which allows you to customize your cookie: http://www.jehosafet.com/cookies

                                              2 Replies
                                              1. re: nokitchen

                                                Now that's cookie love. Very cool.

                                                1. I made them. Flavor was very good, texture not really to my liking. Too soft for me. I had much better results when I increased the oven temp from the stated 325, to 375. My 7 y.o. daughter did not agree with me, FWIW - she said they were absolutely perfect at 325.

                                                  Also discovered yet another variable, which Kenji did not include in his article: baking surface. I have two sheet pans that I use for cookies. One is an air-insulated model with a shiny finish; the other is a heavy duty (solid) aluminum pan with a duller finish. I baked cookies on both pans, alternately, in the same oven on the same rack, both using Silpat liners. The air-insulated cookies spread at least 50% more than the ones baked on the heavy duty pan -- totally different cookies.

                                                  Amazing how difficult it can be to properly control some of this stuff...

                                                  3 Replies
                                                  1. re: davis_sq_pro

                                                    In the recipe Kenji specifically says these cookies should be baked either on parchment or on a non-stick baking sheet. not on a Silpat. In the comments section he notes that because silicone is a good insulator, it will prevent the bottom of the cookies from browning, as will an insulated cookie sheet. And you want the bottom of the cookies to brown. I wonder if you would have preferred the texture of the cookies if you’d used parchment on your non-insulated pan.

                                                    I have a batch of dough in the fridge right now and am planning to experiment with and without convection and see what a difference that makes.

                                                    1. re: JoanN

                                                      Ah, that explains the huge amount of spreading I experienced with the insulated sheet. I also missed Kenji's comment regarding Silpat. I'll try parchment next time.

                                                      1. re: JoanN

                                                        I cooked mine on parchment paper. Worked great! And easy clean up

                                                    2. I made them. As I mentioned to a reply, i accidentally put too much salt in them. I also baked them at 350 bc I'm in high altitude but sometimes with cookies it doesn't make a difference. for those who like this recipe but want a crispy cookie bake at 350. I always made cc cookies with browned butter so i enjoyed them. I also like the beating the egg process. It's not much different from my current recipe so I enjoyed the taste.

                                                      1. Thanks! All great comments! Gotta make these cookies!!!

                                                          1. I love this recipe - the only trouble I am having is that the cookies spread much more than I would like. The taste, the chewiness is perfection.

                                                            I only have convection, no option to shut that off, so I have been adjusting my temp down about 20 degrees like I normally do for baking.

                                                            Anyone else having spreading issues that they have found a solution for? I've read through all the reviews after the recipe, and most of what I've gained is that butter temp is the biggest factor. I have made these following the recipe to a T, letting the browned butter get quite cool, and using the browned butter while it's still slightly warm. No difference in the spread. (I am weighing ingredients, BTW.)

                                                            Any suggestions?

                                                            15 Replies
                                                            1. re: tacosandbeer

                                                              have you posted this on the serious eats site? Kenji will answer your question. I haven't had an issue with spreading and I even bake them on a silpat. I make sure the dough is cold and scoop it with a mini ice cream scooper. i've made them without cooling the butter and they come out fine. they spread to about 3 inch cookies. is that too much?

                                                              1. re: trolley

                                                                Thanks, trolley - can't believe that, after reading all the reviews and responses on serious eats, that I didn't think of that!
                                                                I am using cold dough, a heavy aluminum pan and parchment, and they are spreading almost flat. I am hoping to solve it, because they are otherwise my perfect cookie!

                                                                1. re: tacosandbeer

                                                                  here is a pic of my cookie. next to it is a dime to give you an idea of actual size. the only thing i do different is that I don't chop up chocolate and use chips instead. I'm just too lazy to chop up chocolate and I can't find decent chocolate to use for my son who has a limited diet.

                                                                  1. re: trolley

                                                                    The food processor chops chocolate nicely.

                                                                    Although I guess if you're too lazy to chop it by hand, you wouldn't be interested in cleaning chocolate bits out of the FP either...

                                                                    1. re: nothingswrong

                                                                      well, my issue is finding a decent bar of chocolate which is not made on shared equipment with peanuts or tree nuts. my little one has a very bad peanut and cashew allergy so we avoid most bar chocolates except for Guittard which I can't seem to find locally. I have to buy it online which I don't get around to doing often. I can easily buy Ghirardelli chocolate chips off the shelf. Otherwise, I'll be chopping king size Hershey's and something about that doesn't seem enticing. Hershey's is not what I consider quality chocolate and find Ghirardelli much better.

                                                                      oh, and I hate cleaning my FP!! LOL!!

                                                                      1. re: trolley

                                                                        I hate cleaning the FP too! I use one of these now for smaller jobs: http://www.amazon.com/Cuisinart-DLC-2...

                                                                        It works well for small batches (pesto or sauces especially) and has less surface area to clean up. I do use it for grinding nuts and chopping chocolate too!

                                                                        That is too bad about the nut allergy. I'm sure that makes things hard.

                                                                        My younger brother is deathly allergic to most tree nuts, as well as sesame seeds/oil. He went into anaphylactic shock too many times to count as a kid due to cross-contamination or accidental ingestion. He was like a bubble boy for years.

                                                                        He's still allergic to several nuts (and sesame) but outgrew about half of the allergies.

                                                                        I was asking him recently about buying chocolate which says it's made on shared equipment (I wanted to send him a foodie gift with chocolate in it). He said he doesn't worry about it and he's never reacted; he eats things daily that say they're made in the same facility.

                                                                        I wouldn't chance it with a child obviously, and my brother is a bit lax about his allergies these days, but he hasn't had a reaction in many many years.

                                                                        Anyway f*ck the chopped chocolate, the Ghirardelli chips are quite tasty IMO. Your cookies looked great!

                                                                        1. re: nothingswrong

                                                                          haha!! LOL! I have one of those little chopper thingy too! I still hate cleaning that one too, In fact, the blade is so sharp i've sliced my finger on it a few times. it's great for making a carrot miso salad dressing. yeah, until my child is 18 and he can make his own wise decisions or maybe by chance that one day he outgrows it, I just cannot give him food on shared equipment. I'v been lax about "made in the same facility" here and there but never on shared. he just recently survived an anaphylactic episode with epipen and ER trip and all. The whole shebang. whole kit and caboodle. i can't do that again without losing my mind and possibly losing him. He's all we've got!!

                                                                          Yeah the chips works fine. in fact, i prefer the size of the chips versus big chunks of chocolate. i like the cookie part more than the chocolate even though i'm a big chocolate fan.

                                                                          1. re: trolley

                                                                            Wow, that's terrible about your son. Very scary.

                                                                            My brother had tons of those Epi pen episodes, but I think because my parents were doctors, they'd just give him the shot and then take him into another room. Rarely did they actually go to the ER.

                                                                            I understand wanting to just keep it all away. My brother was horrible about eating things he shouldn't. Even once he was old enough to understand, my mother had told him numerous times he couldn't have nuts of any kind because he'd have the allergic reactions. But he didn't seem to care! She didn't allow any of his allergens in the house (no peanut butter for our lunches anymore) and would keep him away from the dessert table at parties we went to. But he'd spend ALL NIGHT trying to sneak over and get a walnut brownie or what have you. And he would, he'd eat the whole thing, and then he'd come back into the party and start puking EVERYWHERE, then the swelling would start, he'd start choking, Epi Pen came out, etc.

                                                                            This happened literally dozens of times. I can't even tell you. Almost never "by accident," save a few instances in restaurants which used ground nuts in their sauces or pie crusts.

                                                                            He was a rebellious little fellow!

                                                                            I hope your son outgrows some of those allergies though.

                                                                            I too prefer the cookie more to the chocolate. I even make chocolate chip cookies with no chocolate chips on occasion. I just got some Guittard mini chocolate chips and I like that size better than regular. It's more evenly distributed and you can taste the cookie through the choc.

                                                                      2. re: nothingswrong

                                                                        I put my chocolate bar in the freezer then hacked away at it with my sharpest knife. made lots of interesting sized variable pieces which I liked.

                                                                2. re: tacosandbeer

                                                                  Mine, too, spread much more than expected. Certainly more than shown in the photos on the Web site. I baked one batch with conventional bake and the second batch with convection bake, and the ones using convection were a bit thicker, but only minimally, than the ones baked without convection. I doubt you can see the difference, but the cookie on the right is the convection cookie.

                                                                  The convection cookie, by the way, had slightly crispier edges and I preferred that. Making a note in the recipe.

                                                                  But no idea why the cookies are so much flatter than Kenji's. Maybe he could pop back in here and give us a guess as to what we might be doing wrong. I, too, followed the recipe as written, including weighing ingredients and cooling the browned butter. Even my baking soda was from a newly opened box. Loved the cookies; just wish they were thicker.

                                                                  1. re: JoanN

                                                                    I've left him a message on the serious eats site, will let you know if I hear back before he gets back here. Meanwhile, I have more butter browned and cooling as we speak. Try, try again. Atleast even when they're not perfect, they are still awesome!

                                                                    1. re: JoanN

                                                                      This actually seems to be the one issue that several people have been having with my recipe. I have two guesses based on similar cookies I made in my testing:

                                                                      - First, it may be that you aren't letting the browned butter cool down enough. The more solid it is when you incorporate it into the cookies, the taller they'll stand and the more they'll crack when baked. Similarly, aerating the egg/sugar mixture adds volume to the final cookies.

                                                                      - Secondly, it may be that your oven is calibrated differently than mine. If your oven is running a little cool or if your oven's themostat cycles differently, it may be letting the cookies spread more before they get a chance to set up.

                                                                      Solutions: make sure your brown butter is *very* cool before adding it to the cookies, and try bumping your oven temp up by 25 to 50 degrees.

                                                                      1. re: kenjigoodeater

                                                                        Thanks so much for the thorough reply. I have tried it with very cooled butter, with the same result, so tonight I will increase oven temp and report back.

                                                                        1. re: kenjigoodeater

                                                                          Thank you for taking the time and for your suggestions. I will try both once my grandson has finished off the first batch.

                                                                          1. re: kenjigoodeater

                                                                            I actually had too much spread as well. Thanks for the reply!

                                                                      2. My husband's ex is a baker, and she had fowarded me the recipe/column, and then made them for Christmas Eve get together. They were pretty darn good. I don't know that *I* would go to the trouble to make them (I like to cook many times more than I enjoy baking), but I was more than happy to snarf up a few of them! :)

                                                                        1. What a wealth of information on a cookie recipe that coincidentally I have already slated for this Saturday night, even before discovering this thread!
                                                                          In reading some of the replies, I'm learning that these cookies have a tendency to spread during the baking process. And this is even from bakers who are exacting in weights, as I have been for over 20 years. I believe that I am going to employ 3 tweaks for this recipe, even though I typically will never do this until I've made a recipe as written. On the other hand, when it comes to baking, I do know my way around the kitchen.

                                                                          1) I think that I will leave the 1 oz. worth of ice cubes out of the recipe altogether. This small deviation may yield a dough that is slightly firmer, hence less spread.

                                                                          2) I've actually baked cookies on a sheet of aluminum foil before...and I do not mean "non-stick". I'm thinking that this un slippery surface might keep the cookie shape more in tact while baking. When cool, the cookies will peel off very easily.

                                                                          3) By nature I'm a crisp cookie guy, and have come up with my "crisp cookie technique". When the cookies are done baking, I will shut off the oven, open the oven door, and then turn the oven back on to 275°. At this point there is a lot of heat in the oven, but eventually with the oven door open, the heat will obviously drop. When the heat drops below 275°, the pre-heat light will illuminate. I immediately shut the oven door, turn off the oven, and let the cookies dwell until completely cool. Voila....crispy cookies with no burnt bottoms.

                                                                          Very psyched for trying this recipe out.


                                                                          5 Replies
                                                                          1. re: JeffW

                                                                            I'll be eager to hear how your tweaks work out. Although I also like a crisp CCC cookie, I'm finding the softness/chewiness of these cookies very seductive. The added edge crispness from the use of convection is just right for me. I'll be especially curious to hear how easily your cookies peel from the aluminum foil. Perhaps mine weren't completely cooled, but I had some difficulty, minor though it was, removing some of the cookies from the parchment. Usually cookies just slide right off; but in this instance, perhaps because the melted chocolate made them stick a bit, a gentle touch with a spatula was required to transfer them to the rack.

                                                                            1. re: JoanN

                                                                              Did the instructions tell you to cool the cookies on the baking sheet? Typically they are removed while still warm, either immediately or within a couple of minutes after coming out of the oven.

                                                                              1. re: sandylc

                                                                                The cookies cool on the baking sheet only long enough to press in a little coarse sea salt. I just couldn't remove the cookies from the parchment while they were still warm as I usually do so slid the parchment onto the rack and cooled them still on the parchment.

                                                                              2. re: JoanN

                                                                                I'll be baking these on Saturday, and will remember to post the results. Have a good week.

                                                                              3. re: JeffW

                                                                                Yay for the crisp cookie. I've done my own recipe for these out of frustration for the soft cookie idiocies ;-)

                                                                              4. I like my recipe for everyday, but for a more decadent cookie these are amazing: http://notwithoutsalt.com/2009/01/28/...

                                                                                They don't require a lot of extra work, but the texture is great. Ashley used to work with Sherry Yard.

                                                                                2 Replies
                                                                                1. re: Savour

                                                                                  So now what...another recipe to obsess over? :) Indeed the recipe link grabbed me! So many recipes, so little time.

                                                                                  1. re: JeffW

                                                                                    Well now, I guess I'm replying to "me". I hope I have been successful in including a picture of the cookies that will be eaten at Camp Jeff and Owen tonight, while watching Seinfeld re-runs. If they are as good as they appear to be, I will be posting the various tweaks that I used. The first one being that from this Kenji recipe, I created EIGHT cookies. Each dough puck weighed a bit over 5 oz., and hopefully the pic will show something hedonistic and decadent!

                                                                                2. I made a batch a couple days ago and baked some yesterday. Really, really good. This now officially replaces the New York Times recipe as my favorite chocolate chip cookie recipe. My deviations from the recipe were using Guittard semisweet chips, a handful of chopped walnuts and baking on nonstick foil instead of parchment (just because I didn't have any parchment). I didn't have any issues with too much spreading. I did overbake them just a tad, so they were chewy the first day and crisp the second day, but I still have half the dough so I can experiment with baking times on the next batch.

                                                                                  1. I'm pulling this up from a few months ago because I finally got around to making them. I was very impressed w/ his thoroughness. That said, these were very good cookies but I would make some changes. I'd use a portion of bread flour, probably not all but maybe 1 cup and I'd use more brown sugar, less white. The cookies weren't chewy enough for me. I think I'd start baking at 375 and then reduce, although I didn't have the same problem w/ spreading that others have had in this thread. The baking soda, after sitting for all that time, won't be reactive anymore. I think using some double acting baking powder would help for a taller cookie. I'd also portion out the cookie dough into balls first before refrigerating. It's hard to scoop cold cookie dough after a couple of days. Having made countless recipes and played around w/ them all, I don't think there is a "best" chocolate chip cookie. As others have said they prefer crisp, some like chewy, some like taller levain like (which are too floury for me)> This recipe is a great starting point to tweak. I like to replace some of the chocolate chips w/ heath bits but add flour to counter the extra fat.

                                                                                    2 Replies
                                                                                    1. re: chowser

                                                                                      I've made this recipe a few times since my original post. It took me a few tries to get it right, but they are now my husband's favorite.

                                                                                      1. re: Nikki NYC

                                                                                        Day 3 was definitely the best flavor, very nice caramelly. I still prefer a more chewy texture so I'll play w/ it as a base.

                                                                                    2. I did try that recipe this weekend. The most important thing I learned is that you should put your browned butter in a BIG bowl before you add that ice cube. It will foam up and burn the crap out of your hand and go all over your counter and floor. I ended up having to make an entire second attempt at the brown butter.
                                                                                      I made it for a bunch of guys on a harvest crew. I followed the recipe to the letter. I heard a day or two later that they really notice it tasted "different" and wanted to know what i did and wanted the recipe for their wives. So I guess it's a win

                                                                                      8 Replies
                                                                                      1. re: Firegoat

                                                                                        "...and wanted the recipe for their wives"

                                                                                        What, are they not smart enough to bake it themselves?


                                                                                        1. re: sandylc

                                                                                          Maybe they wanted to BAKE for their wives? You could read that sentence either way :-)

                                                                                          1. re: sandylc

                                                                                            I see you've met some of my coworkers :D

                                                                                          2. re: Firegoat

                                                                                            I did the same w/ the ice cube (even worst, I did it in the pan) and then thought, yeah, hot fat, water, what was I thinking??? I think just letting it cool a little would be enough. You obviously still want it hot enough to melt the ice cube but OTOH, why not just add a tablespoon or so of water after it cools to warm? I think the third day rest is the charm.

                                                                                            1. re: chowser

                                                                                              "why not just add a tablespoon or so of water after it cools to warm?"

                                                                                              Depends on how much control you want. Butter will continue to brown, and can even burn, for quite a while after you've removed it from the heat. So if it hits the point you're after you really need to stop the process. Usually I run cold water around the outside of the pan, which cools things very quickly.

                                                                                              In this case the ice cube is supposed to serve two functions, so I guess that makes sense. Personally I had no problems -- bit of foaming, which subsided with some swirling. Maybe a larger pan is in order? (I use a 3 qt, which is the smallest stainless saucepan I own.)

                                                                                              1. re: davis_sq_pro

                                                                                                made this recipe again last week. totally forgot the ice cube. turned out fine. it wasn't a make it or break it factor for me and I live in high altitude which usually requires more liquid.

                                                                                                1. re: davis_sq_pro

                                                                                                  That makes sense, scientifically. Mine didn't just foam--it popped the way hot oil does when you add water. Easy enough to fix by pouring it into a bowl and letting it cool a minute.

                                                                                              2. re: Firegoat

                                                                                                I made it this weekend, it's resting now and will bake tonight, and damned if I didn't do EXACTLY the same thing. Fortunately, I was right by the sink so I got cold water on my hand before skin grafting became an issue.

                                                                                              3. After bookmarking this recipe for close to half a year, I finally tried and it I'd possibly the best chocolate chip cookie recipe. I've made the Jacques Torres (lightest on nuanced flavour, very sweet, and had more crisp than chewy ... Which isn't my preference but liked by others), NY Times (my fav texture... Soft chewy middle with caramelized crisp outer edges. Tempered balanced sweetness), Bouchon (similar texture to NYT but better nuanced flavour and my favourite) and I was doubtful I needed a 4th recipe. I was wrong. After 3 days of resting in my fridge, I baked them up and bit into my near perfect chocolate chip cookie. Texture was perfect... Moderate rise chewy cookie with crisp caramelized edges, the most flavourful toffee notes from the brown butter, and perfectly craggy tops for more textural happiness. My only minor tiny item to tweak would be the sweetness. I need to take it down a notch somehow without ruining the texture. If I combined Bouchon with Kenji recipe, if might the ultimate recipe. I was just given some cultured European butter as well... I may do half the butter with that. I live the thorough research and insight... If he does this type of research on brownies or blondies, I'll be in trouble.

                                                                                                3 Replies
                                                                                                1. re: Nevy

                                                                                                  You have a recipe for both Jacques Torres and New York Times? This is the one I use--NYT adapted from JT.


                                                                                                  Can you share yours?

                                                                                                  I love that recipe and agree that this one is just as good. I've had JT's cookie from his store and didn't care for it, actually. I like the above recipe, though.

                                                                                                  I'm thinking if you cut the sugar and increase the fat w/ the butter, it might even out if you add a little extra flour. But that's a lot of experimenting! Not necessarily a bad thing... BTW, if you like these cookies and want a blondie, try Martha Stewart's brown butter toffee bars. Addicting.

                                                                                                  1. re: chowser

                                                                                                    The Jacques Torres CCC recipe I have is from his book A year in Chocolate... looking back at my notes on the page, I don't think it was that great (lol). It has AP flour only, no rest, less egg to flour ratio, creamed room temp butter, and a better balance of flour to butter compared to the NYT one.

                                                                                                    I quickly scanned to the Matt Lewis (Baked) and Joanne Chang (Flour) and I think my other top 3 recipe wasn't the Jacques Torres one but rather it was probably Baked or Flour. They're closer to the NYT ones ... I think Flour was my #3.

                                                                                                    I've heard of the MS toffee bars... perhaps I need to conduct a research on those as well :) and compare those to the bars I have yet to back in the Bouchon book!

                                                                                                    1. re: Nevy

                                                                                                      Hmmm, I loved Flour so had to look up the ccc recipe. This is it?


                                                                                                      It's really the tollhouse recipe but replaces some AP flour w/ bread flour, closer to the NYT. I've made so many ccc over the years that I just throw things together at this point to get what I like but I love trying anything new and different. The longer rest makes a big difference and I love brown butter. And I like to use some toffee bits for the chocolate chips. Far too many fun things to try!