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Brown Butter Chocolate Chip Snickerdoodles

Ashley Manila · bakerbynature.com · 2017 · 2 dozen

Against 215 snickerdoodle recipes

More fat than 94% of recipes and more cream of tartar than 96%.

What the 18 “brown butter” snickerdoodle recipes do differently →

Get the method at bakerbynature.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical batch: the median of 215 snickerdoodle recipes, per 100 g of flour.

  • More fat than 94% of recipes: 78% of the flour weight against the typical recipe's 63%.
  • More cream of tartar than 96% of recipes: 2.1% of the flour weight against the typical recipe's 1.2%.
  • More sugar than 84% of recipes: 110% of the flour weight against the typical recipe's 90%.
  • More leavening than 84% of recipes: 2.1% of the flour weight against the typical recipe's 1.7%.
Fat: 78%, 95th percentileSugar: 110%, 85th percentileEgg: 17%, 23rd percentileCream of tartar: 2.1%, 97th percentileLeavening: 2.1%, 87th percentileSalt: 0.5%, 29th percentileFatSugarEggCream oftartarLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (14)

  • 1 cup (227g/8 ounces) unsalted butter, melted until browned, then brought back to room temperature227 g
  • 1/2 cup granulated sugar≈ 100 g
  • 1 cup light brown sugar, packed≈ 220 g
  • 1 large egg plus 1 egg yolk, at room temperature≈ 50 g
  • 1 teaspoon vanilla extract≈ 4.2 g
  • 2 and 1/3 cups all-purpose flour≈ 292 g
  • 1 teaspoon cornstarch≈ 2.7 g
  • 2 teaspoons cream of tartar≈ 6 g
  • 1 teaspoon baking soda≈ 6 g
  • 2 and 1/2 teaspoons ground cinnamon≈ 7 g
  • 1/4 teaspoon salt≈ 1.5 g
  • 2 cups (340g/12 ounces) semi-sweet chocolate chips340 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1/3 cup (74g/2 and 5/8 ounces) granulated sugar74 g
  • 1 teaspoon cinnamon≈ 2.6 g

flour 292 gbatter 1256 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 215 recipes. Shaded: the middle half. Tick: the median.

  • Fat78% · 95th percentile
  • Sugar110% · 85th percentile
  • Egg17% · 23rd percentile
  • Cream of tartar2.1% · 97th percentile
  • Leavening2.1% · 87th percentile
  • Salt0.5% · 29th percentile

Oven

Temperature
375°F / 190°C
median 350°F
Time
9 to 10 minutes
median 11 minutes

Keep exploring

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