Think it’s interesting in this recipe how the brown sugar and butter are only mixed for 15 seconds. I guess the air was already incorporated with the egg and white sugar mixture? I will give it a try and report back.
by isw2424
4 Comments
Arkanist
You are working with browned butter at that point in the recipe.
1thenumber
You are correct, and if you read the article Kenji is essentially creaming the sugar with eggs instead of butter.
> I will give it a try and report back.
This isn’t some new recipe, this thing is tried and true. I would suggest reading the entire article at least once to understand the levers at play in this recipe – e.g., if you want a chewier cookie, add more brown sugar, remove white sugar.
Errvalunia
This recipe is aces honestly
One of the things I’ve noticed is when we first made them it’s like ok is it better than the classic recipe on the choc chip bag or is it just that I put salt on top? Not sure. (Salt on top makes everything better NGL). Eating them warm out of the oven I wasn’t sure about the payoff
A day later, two days later it is way more obvious. They keep a lot better and it’s more noticeable how much better the recipe is as time goes on
Ramo2653
I used to go back and forth on if this one or Stella’s was better and then I realized, that’s not the right way to view it. They’re both great and get there different ways.
With that said, I tend to go with Stella’s because it can be ready the same day instead of waiting. But you have to use dark chocolate in hers because that dough is really sweet on its own and needs the chocolate to balance it.
4 Comments
You are working with browned butter at that point in the recipe.
You are correct, and if you read the article Kenji is essentially creaming the sugar with eggs instead of butter.
> I will give it a try and report back.
This isn’t some new recipe, this thing is tried and true. I would suggest reading the entire article at least once to understand the levers at play in this recipe – e.g., if you want a chewier cookie, add more brown sugar, remove white sugar.
This recipe is aces honestly
One of the things I’ve noticed is when we first made them it’s like ok is it better than the classic recipe on the choc chip bag or is it just that I put salt on top? Not sure. (Salt on top makes everything better NGL). Eating them warm out of the oven I wasn’t sure about the payoff
A day later, two days later it is way more obvious. They keep a lot better and it’s more noticeable how much better the recipe is as time goes on
I used to go back and forth on if this one or Stella’s was better and then I realized, that’s not the right way to view it. They’re both great and get there different ways.
With that said, I tend to go with Stella’s because it can be ready the same day instead of waiting. But you have to use dark chocolate in hers because that dough is really sweet on its own and needs the chocolate to balance it.