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Brown Butter Chocolate Chip Cookies
Shelly · cookiesandcups.com · Original Recipe
This is my go-to chocolate chip cookie recipe. Not only do you not need to use a mixer, there is no chill time needed getting depth of flavor from the brown butter and sea salt.
3
chewiness
2
crispiness
2
cakeyness
3
thickness
2
spread
3
richness
2
sweetness
3
complexity
balancedclassic
Ingredients
salted butter1 cup (227g)
light brown sugar1 cup (140g)
granulated sugar0.5 cup (100g)
eggs2 each (100g)
vanilla extract2 tsp (8g)
baking soda1 tsp (6g)
coarse sea salt1 tsp (3g)
all purpose flour2.5 cup (350g)
semi-sweet chocolate chips2 cup (340g)
Total dough weight1.3kg
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 10-12 min
- Chill
- None
- Yield
- ~24 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 0.7. 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:Fat1.54 (56th percentile)
Flour:Sugar1.46 (63th percentile)
Brown:White Sugar1.40 (65th percentile)
Egg:Flour0.29 (60th percentile)
Chocolate:Flour0.97 (62th percentile)
Fat %17.8 (66th percentile)
Sugar %18.8 (44th percentile)
Hydration0.29 (52th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.54
Flour:Sugar
1.46
Brown:White Sugar
1.40
Egg:Flour
0.29
Chocolate:Flour
0.97
Fat %
17.8
Sugar %
18.8
Flour %
27.5
Hydration
0.29