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Brown Butter Chocolate Chip Cookies
Kate Davis · bonappetit.com · Original Recipe
Prepare for this chocolate-chip brown-butter cookie recipe to ruin you for all others. A combination of toffee candy and bittersweet chocolate set them apart.
4
chewiness
2
crispiness
2
cakeyness
2
thickness
3
spread
2
richness
2
sweetness
3
complexity
chewyvery chocolatey
Ingredients
unsalted butter(2 sticks; 227 g)1 cup (227g)
all-purpose flour(250 g)2 cup (250g)
baking soda1 tsp (6g)
diamond crystal0.75 tsp (2g)
dark brown sugar(packed; 215 g)1 cup (140g)
granulated sugar(73 g)0.333 cup (67g)
eggs(room temperature)2 each (100g)
vanilla extract2 tsp (8g)
chocolate toffee bars(80 g total, chopped into ¼" pieces)2 each (340g)
chocolate wafers (disks(216 g, pistoles, fèves; preferably 72% cacao))1.5 cup (210g)
flaky sea salt1 each (6g)
Total dough weight1.4kg
Process
- Mixing
- creaming
- Butter
- browned
- Eggs
- whole
- Bake Temp
- 375°F (191°C)
- Bake Time
- 25-27 min
- Chill
- 30 min
- Yield
- ~20 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 2.7. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.10 (15th percentile)
Flour:Sugar1.21 (42th percentile)
Brown:White Sugar2.10 (80th percentile)
Egg:Flour0.40 (89th percentile)
Chocolate:Flour2.20 (97th percentile)
Fat %16.7 (58th percentile)
Sugar %15.2 (23th percentile)
Hydration0.40 (83th percentile)
Bake Temp375 (86th percentile)
Key Ratios
Flour:Fat
1.10
Flour:Sugar
1.21
Brown:White Sugar
2.10
Egg:Flour
0.40
Chocolate:Flour
2.20
Fat %
16.7
Sugar %
15.2
Flour %
18.4
Hydration
0.40