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Browned Butter Chocolate Chip Cookies
Tessa Arias · handletheheat.com · Original Recipe
Chewy, melty centers, crisp edges, and a rich, nutty brown butter flavor make these some of the best chocolate chip cookies. Best of all, no mixer is required — just simple steps for bakery-worthy coo
3
chewiness
2
crispiness
2
cakeyness
3
thickness
3
spread
3
richness
2
sweetness
3
complexity
very chocolatey
Ingredients
unsalted butter(227 grams)2 stick (226g)
granulated sugar(100 grams)0.5 cup (100g)
lightly packed dark brown sugar(250 grams)1.25 cup (175g)
all-purpose flour(190 grams)1.5 cup (188g)
bread flour(127 grams)1 cup (127g)
baking soda1 tsp (6g)
baking powder0.25 tsp (1g)
fine sea salt1 tsp (3g)
eggs plus 1 egg yolk(at room temperature)2 each (36g)
vanilla extract2 tsp (8g)
semisweet chocolate chips(255 grams)1.5 cup (255g)
semisweet chocolate baking wafers(140 grams)1 cup (140g)
flaky sea salt(optional)1 each (6g)
Total dough weight1.3kg
Process
- Mixing
- creaming
- Butter
- melted
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 13-15 min
- Chill
- 720 min
- Yield
- ~25 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 1.3. 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:Fat1.39 (43th percentile)
Flour:Sugar1.14 (35th percentile)
Brown:White Sugar1.75 (72th percentile)
Egg:Flour0.11 (24th percentile)
Chocolate:Flour1.26 (81th percentile)
Fat %17.8 (66th percentile)
Sugar %21.6 (68th percentile)
Hydration0.11 (19th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.39
Flour:Sugar
1.14
Brown:White Sugar
1.75
Egg:Flour
0.11
Chocolate:Flour
1.26
Fat %
17.8
Sugar %
21.6
Flour %
24.7
Hydration
0.11