Chewy Chocolate Chip Cookies (24 cookies)
At work, I use this recipe as a springboard. Sometimes I add in the zest of an orange and swap the almond extract for orange oil. Sometimes I add cinnamon and nuts. Sometimes I replace half the chocolate chunks with dried cherries, and sometimes I toss in a handful of cocoa nibs. This recipe is dying for you to break it in and make it your own.
The only non-negotiable: chill the dough overnight. In professional baking, this is absolutely SOP and if you haven’t tried it for yourself, you have no idea what you’re missing. Check out my 10 Tips for a Better Chocolate Chip Cookie for some other pointers on making cookies like a pro.
You can double this recipe and still fit all the dough into the bowl of a Kitchen Aid. It’s a tight fit, but sometimes you need a million cookies, no? The dough freezes incredibly well, so it’s senseless to make up a batch without squirreling some away for later. Future You will thank Current Me.
Chewy Chocolate Chip Cookies
12.75 ounces all purpose flour
8 ounces unsalted butter
8 ounces dark brown sugar
5 ounces white sugar
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt, plus more for sprinkling
1/2 tsp freshly grated nutmeg (loosely packed)
1/4 tsp almond extract
1 tbsp vanilla extract
1 egg + 1 yolk
12 ounces dark chocolate chunks or discs, plus 24 pieces for garnish
6 ounces milk chocolate chunks or discs, plus 12 pieces for garnish
Cream the butter and sugar together with the salt, baking powder, soda, salt, nutmeg, almond and vanilla for just a minute; none of that light and fluffy business. Without shutting off the mixer, add in the egg and yolk, then keep mixing until the dough is homogenous. Turn the speed down to low and add in the flour all at once, followed by the chocolate.
Sit down on the couch and eat with a spoon.
Pull out two sheets of wax paper, put half the dough in a log down the center of each, then roll ‘em up. If you tie the dough logs with a bit of twine at each end, you can recreate that weird little end nubbin of dough you always get in store bought cookie dough rolls (ah, memories!). Refrigerate 24 hours before baking.
Trust me when I say there’s a lot of science backing this up. Long story short: cookie dough that’s had a 24 hour chill bakes up thicker and chewier. Cookie dough that hasn’t? Thin and miserable and too brown around the edges. You’ll probably ignore me and bake some off anyway, and that’s cool if you like thin, not-as-awesome cookies. But promise me you’ll bake off some of the dough tomorrow too.
Once the dough has chilled, unwrap the logs of dough and cut into each into 12 pieces with a large knife. To ensure that all of the cookies bake at the same rate, I weigh each dough chunk into a 2 ounce portion, then roll into a ball before baking. (Some might ask why I don’t just portion the dough into 2 ounce balls in the first place, rather than roll it in to logs. The irregular shaped chocolate discs make the dough difficult to neatly scoop, but the dough itself is exceptionally sticky when freshly made. I’d much rather wrestle with it post refrigeration.)
You can put each dough ball into a zippy bag and refrigerate for up to a week or freeze nearly indefinitely. Or, if you’re ready to rock and roll, preheat oven to 350°.
Meanwhile, arrange the cookies 6 to a parchment lined sheet pan. Flatten each with the heel of your hand, then sprinkle lightly with kosher salt. Bake for about 12 minutes, or until the edges are golden brown, but the center still looks a bit anemic. They’ll set up perfectly after they cool a few minutes.
About a minute after you pull the cookies from the oven, top each with a chocolate chunks. The heat of the cookie will melt each piece, but they’ll harden into shiny, tempered chocolate chunks as they cool. Cool the cookies directly on the sheet pan.
Frankly, I think life’s too short to eat day old chocolate chip cookies, but technically these will keep for a few days in an airtight container.
Jul 29, 2011 · 9:24 PM
stumbled on your site. umm. kind of in love with you (sorry mr bravetart). or at least kind of want to BE you. not single white female kind of way…or maybe so. anyway, cannot wait to try these cookies as hubby is fanatic and seems to think i can cook with the best but can’t bake worth crap. i’ll let you know. these first then your macarons!!
Dec 04, 2011 · 12:34 PM
@twinkle, thanks so much for taking the time to comment! Glad you enjoyed them even fresh, but you’ll be amazed at how much better they get after some fridge time.
Dec 05, 2011 · 4:08 PM
@twinkle, absolutely! Sounds awesome. I’ve replaced the chocolate chips with half white chocolate chunks, 1/4 chopped almonds and 1/4 dried cherries. As long as the end-weight of the mix-ins is the same, then you can pretty much substitute anything you like! Good luck.
Jun 03, 2012 · 11:18 PM
I just posted last week about the quest for the best choc chip cookie and think I found mine. However, NOW, I must try these. Many of the steps/ ingredients look similar but I love the idea of garnishing the cookies just after they come out of the oven with more choc chips
· Mardi@eatlivetravelwrite · www.eatlivetravelwrite.com
Jun 04, 2012 · 10:18 AM
@Mardi, oh! I’m so behind on my blog reading, I’ll go check it out now!
Jun 05, 2012 · 11:51 AM
I’m still looking for that CCC recipe with the “wow” factor so think I’ll give these a go after reading your 10 tips for CCC. I like the look of the addition of nutmeg.
Definitely agree with chilling the dough. Since doing that I get people asking where I bought my cookies ‘cause they all come out mostly uniform and the same size. Also don’t spread around like wild things making giant flat cookies!
Also really love that you encourage to play with the recipe. I love tweaking this and that and think more people should get comfortable with doing the same.
Love your blog and love that you’re so willing to share your professional knowledge
· MandyM · www.mandymortimer.com/
Jun 05, 2012 · 11:05 PM
@Mandy, thanks so much for the kind words! Isn’t it funny how a few small changes can turn your cookies into something that looks like it came from the pastry case? Happy baking!
Jun 06, 2012 · 2:20 PM
Wow! After two trips to my local Whole Foods for a variety of chocolates: Scharffen Berger, Lindt, Newman’s Own Organic & Cordillera 36% chocolate coins, I realized that I am one of those who loves the cookie part so much, I usually double the standard yellow-bag recipe but keep the chocolate ratio the same- so with yours, I ended up using half the amount of chocolate after all! (boy do I have some serious chocolate left over. I think I’ll make brownies now… Now that it’s a day later, I just took a lovely 6 from the oven, garnished and immediately enjoyed two – with the rest of the dough balls safely in the freezer for another day! As lovely as they are chewy good, thanks again for all your great tips – a sprinkle of Kosher salt, nutmeg and different cacao percentages will forever be a mainstay in my ccc’s!
· Maisy · www.dawnhylton.com
Jun 06, 2012 · 7:01 PM
@Maisy, ahhhh! That totally makes my day to know you made a batch so soon! Sometimes I do crave a little less chocolate too, the warm and chewy cookie itself is often underappreciated while the chocolate gets all the attention. Hope you enjoy the cookies just as much on round two!
Jun 06, 2012 · 10:42 PM
BraveStella: You have such confidence in us home cooks. I find it bracing. So today I tried this recipe, using many of your 10 tips. But there is one place where I ran into trouble, and it has speckled the logs of dough I have chilling right now. I rounded up all the different types of yummy chocolate in the house, and most were in hard, large pieces. What are the secrets for getting them into small pieces without a gazillion little crumbs that don’t make the dough look all that good? I had too many pieces (double recipe) to cut with a knife. Couldn’t be done. I resorted to double plastic bag and pounding with (failure) a skillet and then (sort of success) the flat side of a meat tenderizing mallet. I bet there’s some other way…
· Rona Roberts · www.savoringkentucky.com
Jun 07, 2012 · 10:52 AM
@Rona, isn’t it funny, that’s a result I often strive for at work. After adding the chocolate disks, I’ll let the chocolate mix a few minutes so the Kitchen Aid paddle will crush them for me.
But you as a great question! If you want to avoid the speckles, chop them up (or smash, as in your case) and then put all the chocolate into a colander, the kind with large holes, not mesh. Then just shake, shake, shake. Those fine, powdery bits will fall right out. I’ve never had much success with anything but a large chef’s knife to get the job done; but I routinely have to hack up 5 kilo bars, so I’ve just resigned myself to the annoyance.
I’ll ask around on twitter and report back if I hear of any genius solutions!
Jun 08, 2012 · 5:57 PM
My Best Man applauds the chocolate mix. His cookie included some 60% Jamieson and a bunch of different fair trade bars, plus Dove dark. It took all the chocolate in the house to make a double batch for the FoodChain work party tomorrow. I think the volunteers will get a chocolate energy buzz. Love this recipe. Thank you, Stella.
· Rona Roberts · savoringkentucky.com
Jun 09, 2012 · 12:12 PM
@Rona, yes! John always picks up a few of those fair trade bars every time he goes to the coop, regardless of need. Eventually all of the crumpled wrappers reach critical mass in the cabinet and I know it’s time to round ‘em all up and start baking. Have fun at the party!!
Jun 14, 2012 · 10:26 AM
Oh goodness… these are phenomenal! I thought I had my favorite CCC recipe but this has them beat. I always wondered why it seemed that when I was lazy about creaming the butter and sugars my cookies were more to my liking. Can’t wait to give some to my dad for Fathers’ Day!
· Morgan · cheeseandchoco.blogspot.com
Jun 15, 2012 · 10:12 AM
@Morgan, you sweet thing, your dad will be thrilled!! Isn’t it funny? No matter how much we love our chocolate chip cookie recipe, we’ll always try just one more, won’t we? I’m glad you liked the result, too! Happy baking!
Jun 24, 2012 · 8:02 PM
@beanpod, hmmm, it should not be salty. I use kosher salt at work, which is a little more voluminous compared to iodized which may account for the difference. I’ll go back and edit the recipe to be more specific, but in the mean time, I think if you skip the final salt-sprinkle the overall salt content will balance out.
Jun 26, 2012 · 8:45 AM
@LindsayB, haha, thanks for catching that! I think it was a recipe-typing reflex!! I’ll go edit it to a more appropriate place.
Jun 27, 2012 · 11:52 AM
I instinctively went to turn on the oven, but I had already read the recipe so I caught myself. Anyway, my cookies didn’t turn out all that great. I think my problem was that I don’t have a scale and used a website to convert oz to cups, and then had to eyeball 2.89 cups of flour…anyway, the cookies were dry and crumbly. Feels like I’m eating day-old cookie dough, which is tastier than not eating cookie dough, but not ideal. Perhaps one day, I will just know what the consistency should be! Or get a scale.
Jun 27, 2012 · 2:32 PM
@LindsayB, yeah… Converting from weight to volume is (as you found out) risky business. If you’re thinkingabout a scale, I’ve written a post about why I use one to bake and some points to consider. Check it out here. OXO makes a great one, sold at Bed Bath & Beyond for about $25 (I am not affiliated with either, just love a good deal and it’s a great scale; same one I use at work).
The cookies should be pretty much normal chocolate chip cookie texture. A little crisp around the edges, and soft and chewy throughout.
Jun 29, 2012 · 6:07 PM
@Nicole, I’m so glad to hear it!! Thanks for letting me know.
Jul 14, 2012 · 11:24 PM
@B, yes! Unsalted butter. Thanks for raising the question, I’ll update the recipe to be more clear.
Aug 02, 2012 · 9:43 AM
@des, hurray! I’m so happy you enjoyed. Thanks for taking the time to share your success!
Aug 07, 2012 · 11:40 PM
@Heidi, I prefer to use unsalted butter because it lets me be 100% in control of the salt content of a recipe. I am totally pro salt and not one of those people trying to cut back, but in baking I will always vote for whatever ingredient gives me more control. Obviously, as a professional chef I’m a little obsessive, but there’re some really good reasons to use unsalted butter in baking.
Salted butter is meant to bring out the flavor of savory dishes, so it has a salt content in keeping with that. In desserts, though, it’s overkill. There are about 90 milligrams of salt in every Tablespoon of salted butter (which is about 4% of your daily salt intake!), which means that if a recipe used a 8 ounces of butter it would contain 64% of your daily salt intake. That’s waaaaaaaay more salt than most recipes need.
Again, it just comes down to control. A dessert may taste fine with 90 milligrams of salt per Tablespoon of butter, but it might taste wonderful with only 75. Then again, some recipes may need 100. I would rather start with unsalted butter and add kosher salt as I need it than to have my hands tied by using salted butter.
Haha, well, there’s the long answer! Hope that helps.
Aug 26, 2012 · 10:00 PM
Linda, aw, thanks so much!! I’m stoked to hear you enjoyed them so much (and that you added in all the extra goodies; a lot of people skip those… . Happy baking!
Aug 27, 2012 · 12:58 AM
I browned the butter and let it cool before creaming it together with the sugar etc. Cooking off the water from the butter reduced the overall moisture contend in the dough, so I’ve begun using 2 whole eggs instead of 1 egg + 1 yolk. This seems to balance everything for the ultimate, Ah-MAZING, eye-crossingly delicious, chewy chocolate chip cookie Tonight is my second time using this variation and the results have always received rave reviews! Thanks for the inspiration, Brave Tart!
Aug 28, 2012 · 8:38 AM
CDR, that does sound great!! I’m so glad you jumped in and personalized it. Brown butter is one of my favorite flavors, so no doubt whoever encountered your cookies went gaga for ‘em. Congrats!
Sep 02, 2012 · 1:58 AM
Have you ever tried substituting part of the flour for whole wheat flour? I was wondering if you can suggest any changes that need to be made when doing so, ie: increasing liquids, butter, etc.
Also, do you think there is a huge difference in flour quality? Brands and such?
I love your blog and your writing. Thanks for imparting knowledge to all! I’m trying these this week.
I will do a taste test and see who can tell the difference.
Sep 02, 2012 · 10:01 AM
Hi Gypsy! I haven’t made these with whole wheat, but if you did, I’d recommend switching to two whole eggs rather than the egg + yolk, since whole wheat flour tends to dry up doughs more.
I think most major brands are equal in terms of “quality” but each has different properties worth getting to know. Some absorb more liquid than others, others are more tender and give a fluffier cake, etc. That being said, I think there are some flours that just taste odd, but it’s a very individual analysis.
Sep 11, 2012 · 8:47 PM
As a university student I know the importance of these cookie urges, especially during assignments :p is there a way of speeding up the chilling process and still get the desired effect? I study food science and wondered if freezing for 2 hours and thawing in the refrigerator for 1 hour would have a similar effect? Kindest regards and happy baking x
Sep 12, 2012 · 8:53 AM
Hi Ste! If you’re studying food science, you’ve got a much better handle on the issue than me! What the overnight chill accomplishes is fully hydrating the flour (or so I’ve been told), aka letting it absorb all the excess moisture from eggs and butter. This is what makes the dough thick, not so much the fact that it’s cold. I’ve heard something about using a vacuum to accomplish the same thing in less time, but I’ve got no experience with it. For that, you should check out the folks at Ideas in Food.
Sep 15, 2012 · 5:12 AM
This is probably the only recipe I’ve found that puts major emphasis on the critical fridge rest. Love your approach and can’t wait to read through the rest of your posts.
· Nick · 15thfloorfood.com
Sep 16, 2012 · 12:55 PM
Hey Nick. Oh really? It’s pretty common in recipes that have an origin in a professional kitchen, because making and baking dough to order is obviously totally unfeasible in those circumstances. So chefs, unlike most people, have a chance to get to know a cookie dough over time and have the time to see how the dough bakes differently the second or third day after its made, etc. But in recipes for home bakers, I’m sure most recipe writers realize that people bake cookies because they want to eat them now! so they emphasize recipes that can go straight from bowl to oven. Hope you enjoy!
Sep 19, 2012 · 8:14 AM
These are definitely the best chocolate chip cookies I have made yet. Thanks for sharing the recipe. I used a variety of different chocolates and a handful of cocoa nibs. The flavor is awesome, but they are still a bit more flat than I was expecting (I did chill for 24 hours). It seems all my cookies are always a little more flat than I expect. Do you have any advice?
Sep 19, 2012 · 9:26 AM
Hi Megan! Do you flatten them, or keep the balls of dough round? That’s a big one…Otherwise, it could be your oven is running hotter than you think. How do they look in comparison to the photos?
Sep 19, 2012 · 3:30 PM
Hi Stella! Thanks for replying. I didn’t flatten them, just weighed and rolled into balls. I didn’t bake all the dough, so I was thinking I should chill again after rolling them. They are flatter than the picture, especially in the center. When I placed the chocolate on them when they came out of the oven they deflated quickly. I always seem to make flat cookies and I can’t figure out why. I bake beautiful cakes, cupcakes, etc. After reading your tips, I thought maybe I was over beating so I was really careful there. Maybe it is an oven temperature issue. I’ll try a thermometer. Thanks!
Sep 23, 2012 · 10:33 AM
Omg ! The best cookies ever !! I’ve tried ny times and I ve tried Alice s. best chocolate chip cookies and I’ve tried cooks illustrated . Trust me I ve tried them all ! But these are the perfect mix of crunchy on the outer edge and chewy everywhere else with the perfect balance of warm homey cookie chew with gooey melty chocolatey dribble. I’m a almond extract hater so to b honest I did have my concerns , and honestly I chopped up the exact amount of chocolate you asked for but in the end I held back a little cause been at th end of far too many chocolate chip cookie that taste like chocolate cookies. I also reduced the nutmeg to quarter tsp cause Im kinda wimpy that way : D . But in the end you couldn’t detect neither the nutmeg or the almond ext just a delicious warm toasty smell and taste ! I also used my regular butter instead of the fancy stuff I usually buy sheesh what a revelation ! Greasy cookies never again ! Also I used half Lindt dark and half valrhona caramelia : ) I am in cookie bliss. Thank you brave tart .
Sep 23, 2012 · 1:28 PM
Thanks for making my day, Red! I always try to tell people that, you can’t taste the almond or nutmeg but they make it better and people are usually reluctant to believe me. I’m so glad you ventured it anyway (even if scaled back a bit)! It does wonders. Thanks so much for the feedback, I’m so happy these cookies hit the spot for you!
Oct 14, 2012 · 8:29 PM
Hi Veronica! Hmmm, it sounds like maybe you got a hold of wax paper instead of parchment. Parchment paper is oven safe (and won’t burn) at up to 450° but wax paper shouldn’t be used for cookies because the wax coating will blacken and smoke. In any event, the parchment paper is only there to make clean-up easy so feel free to skip it.
Oct 15, 2012 · 6:37 PM
@Veronica, haha, me too! Whew! From what I understand, wax paper is perfectly fine for lining cake pans and stuff, anything where it is completely covered and not exposed to air; which makes it confusing cos I tend to think of things in terms of all-or-nothing.
Oct 24, 2012 · 5:08 PM
Hi Stella! I’m so excited to try these cookies, my dough logs are in the refrigerator and I am counting down the hours until I can bake them up. I was wondering,(and forgive me if you’ve already answered this question), do I need to bring the dough up to room temperature before baking them? I was also planning on freezing some of the dough in which case should I let those defrost before baking at a later date? Thanks!
Oct 24, 2012 · 11:06 PM
Hi Marissa! Good questions. You can bake the dough straight out of the refrigerator, no need to warm up or thaw or anything. For frozen cookies, just defrost overnight in the fridge, or set them out until they are no longer frozen. (A good test would be if you could smush one flat with the heel of your hand. If not, too cold for baking! If yes, just reform into a ball and bake!)
Oct 30, 2012 · 12:47 PM
Stella, my cookies turned out fantastic! What a thoughtful recipe, the nutmeg and almond gave them sooooooo much depth of flavor. They were crazy delicious. The whole batch was devoured in record time by myself and two siblings. Hands down my favorite choc. chip cookie. Thank you for being so generous, not only with your recipes but also your techniques, I can’t tell you how many cookie recipes I’ve attempted that had me beat my butter for an eternity into a a light fluffy cloud of butter only to have my cookies deflate.(Never again!) Thanks so much.
Oct 31, 2012 · 9:56 AM
@Marissa, I’m so happy to share! I don’t believe in “secret” recipes. I’m even happier you enjoyed the cookies, hurray! You’re a good sister to share.
@Ann, thank you so much!! I’m so glad you made ‘em!
Dec 08, 2012 · 3:49 PM
Stella, I finally got around to making these. Every time I wanted to, I couldn’t wait 24 hrs. for them to rest, so I didn’t tempt fate. The texture was PERFECT, but next time I need to be more precise with the almond extract and the nutmeg. I overdid it on both, resulting in a tasty, but slightly overwhelming, cookie. I’m looking forward to next time already, even though I still have half of a double batch sitting in the fridge…
I miss your articles on Serious Eats, but I figure you’re busy with your book and being a TV star, along with your day job(s). Take care!
Dec 09, 2012 · 6:30 PM
Hi Mad Cow! Aw, thanks. I miss Serious Eatin’ too (though I did get to visit HQ when I was in New York last month!). Hopefully I’ll get an assistant one of these days to lighten my load and I can get back to business. So glad you enjoyed these!!
Dec 30, 2012 · 11:07 PM
You may have already answered this question but I couldn’t make it through all the comments so please forgive me if you’ll be repeating yourself here, could you give the recipe in cup measurements for those of us who don’t have scales to attempt your amazing sounding cookies at home?
Dec 30, 2012 · 11:19 PM
Hi shellybelllly! I’m sorry to say I can’t help you out because I don’t even own any cup measures. The tricky thing about converting weight to cups is that every single ingredient has a different weight per cup. For example, flour usually weighs only 4 1/2 ounces per cup, but honey weighs 12 ounces per cup! If you’d like to read more about why I choose to write my recipes like this, I’ve written all about it in this blog post. Hope it makes sense!
Jan 24, 2013 · 8:22 AM
Hi IU Man, thanks for stopping by. Oh yeah, we used to bake together all the time!!
Feb 08, 2013 · 6:16 AM
I’m kind of a long-time lurker who’s gotten overly excited about food stuff and decided to become a pastry chef (hoping to accomplish this rather sooner than later ), currently being an apprentice in a bigger german company.
Since my goal is to really understand the whys and hows rather than just copying one way of doing things, I’d like to ask you, why you put baking powder into this cookie recipe even though it is put into the fridge overnight. Somewhere along the line I was taught, that doughs containing baking powder should be put into the oven in less than ~15min or else its function as a raising agent will be compromised. Is there a certain reason why just using baking soda wouldn’t be enough?
Greets from Germany
Ps: Thanks for your hard work writing this blog, it’s inspiring as well as entertaining and really helpfull!
Feb 08, 2013 · 7:46 AM
Hi Linda! Thanks so much for commenting, you’ve got a great question. Baking powder is double acting, meaning it reacts to both heat and moisture to create the rise. Because the moisture content of cookie dough is so low (compared to, say, pancakes), very little if any of that reaction happens in the raw dough.
My understanding (though I’m no food chemist) is that as the cookies bake, the available liquid in the dough is released by the heat, and thus both stages of the baking powder’s rising action kick in.
Feb 09, 2013 · 11:15 PM
I’m terribly sorry if you’ve already answered this, but I was hoping for some advice. I’m a huge fan of brown butter and was considering using it for this recipe. I’m going to assume that by browning the butter I would be reducing the overall moisture content in the recipe? Can you suggest a way to recify this? Maybe by adding some cream or by using two whole eggs as opposed to one whole and one yolk? Or do you think brown butter wouldn’t really be suited for this recipe? I mean realistically, they’re going to be fed to my high school students, and I’ve found in my many years of feeding my university friends you pretty much can’t go wrong any way with homemade treats haha. But if history serves true the better the cookies, the more French I get out of them : )
Feb 10, 2013 · 11:59 AM
Hi Mariam! You can totally make these with brown butter! Just increase the butter to 10 ounces, the extra fat will make up for the loss of water. They’re so good! Just make sure to cool the butter to room temperature before using, or it will melt the chocolate into the dough, but in a bad way.
Feb 23, 2013 · 3:05 PM
Hi Diana! I like rolling them into balls and then flattening because it ensures the cookies bake into perfect circles. The log itself generally isn’t a perfect cylinder, so slice and bake cookies wind up with a much more irregular shape, and also a bit thinner. (The flattened cookie is generally thicker than a slice.) Since I make my cookies in a restaurant, I’m always concerned with getting the look just right, but if the irregular shape doesn’t bother you, you can definitely slice and bake.
Feb 24, 2013 · 9:43 PM
Hi Britt! Yay, I’m glad you like it so much! I’d start by reducing the flour by two ounces and subbing in 2 ounces of cocoa, then tinkering from there depending on how the results suit your taste. Enjoy!
Feb 26, 2013 · 9:40 AM
Hi Gerryberry! Based on our previous gram convo, are you in the UK? European style butters will definitely make these cookies spread because of the higher fat content. If that’s not the case, my first thought would be to double check the conversion. Let me know, and we’ll figure it out!
Feb 26, 2013 · 8:45 PM
HI Stella! Thank you for your prompt reply! I am not from Europe or the UK, I am from Sri Lanka or better known to you as Ceylon!! ( coz of the recipe you posted). Anyway, I used 28g as the measurement for 1 ozs. The fat content of my butter is 81.4g per 100g, would appreciate your advice. Thanks in advance, would love to make these because the photos look so awesome.
Feb 27, 2013 · 9:29 AM
Hi Gerryberry! Oh, how interesting! I’ve always wanted to go to Sri Lanka and visit a tea plantation. 28g per oz is spot on, and your butter is only a little bit fattier than mine (75g/100). I haven’t done a lot of testing between butter varieties, so I’m not sure if that’s the issue or not. Were you able to refrigerate them overnight before baking?
Feb 27, 2013 · 11:59 PM
Oh my goodness, that’s quite a mystery!! My next thought is that there might be a difference between our brown sugars? When I lived in Japan, I discovered their brown sugar is very different from the American sort (it’s very wet). I’m wondering if a different ratio of molasses is added to the brown sugar in Sri Lanka as well… A higher ratio of invert sugar in the recipe would definitely cause some spreading, but I’m not sure how to find out if that’s the case or not.
Mar 19, 2013 · 4:51 PM
hey stella! I ve made these before and loved them each time.. im planning on trying the browned butter version some of the others are trying out.. so just to clear this doubt… i need to use 10 ounces of butter and brown it BUT not strain it? Just use all of the browned solids and all?
Mar 19, 2013 · 6:15 PM
@Gerryberry, the kind of brown sugar I use is very moist and compactable (you can squeeze a clump of it in your fist), but not as wet as the Japanese sort. It sounds like yours may be more like a Turbinado sugar? Very dry and crystalline?
@red pink, you’ve got it! Once it’s all browned up, everything goes in. The little browned bits at the bottom add such a wonderfully nutty goodness to the cookies. The brown butter version bakes up very thick and chewy too. You can even skip refrigerating the dough! Just make sure the butter cools down a little before proceeding, otherwise the dough can be so warm it will melt the chocolate, lol.