Introduction
This is a great chocolate chip cookie recipe and one of the only recipes that took us 2 tries to get right (thought it is a fairly easy recipe). This is not a mind-blowing chocolate chip cookie, but it is a very good one. The mix of chocolates used and brown butter are great touches. Note though, that otherwise the cookies are fairly simple and flat. Lastly, note that the video instructions are very different than the instructions in the book. We found the video instructions to be clearer and work better than the book instructions.
Recipe Outline
| Recipe: Chocolate Chip Cookies | Special Equipment: None |
| Source: Dessert Person | Time: 2 Days |
| Author: Claire Saffitz | Difficulty: 2/5 |
| Type: Dessert (Baking) | Score: ★★★★☆ |
Browning The Butter
Tip 1: It might be hard to tell when the butter has browned and brown specks have appeared if you use too small of a pan. Consider using a small-medium pan instead.
Tip 2: The butter will take about 30 minutes to cool if you let it just sit in the bowl. Be careful as the bowl it is cooling in will be very hot at first.
Making The Dough
Final Product
Key Takeaways
- As mentioned earlier, note that the video instructions are very different than the instructions in the book. We found the video instructions to be better.
- Make sure to refrigerate the dough for at least 12 hours! It’s critical to forming the delicious wrinkles in the cookies.
- Final Score: 4/5 – These are great chocolate chip cookies that are fairly straightforward to make. It’s definitely worth giving a try, but no guarantee that it’ll be the best chocolate chip cookie you’ve ever had.
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