Grammy's Kitchen · Chocolate Chip Cookies · Brown Butter Chocolate Chip Cookies
One of 88 chocolate chip cookies recipes we measured
from sallysbakingaddiction.com
109 cooks on sallysbakingaddiction.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 88.
| this recipe | typical | |
|---|---|---|
| fat | 72% | 67% |
| total sugar | 96% | 95% |
| brown sugar share of total sugar | 67% | 53% |
| egg | 16% | 27% |
| leavener | 1% | 2% |
| salt | 1% | 1% |
| liquid | 10% | 0% |
| cornstarch | 1% | 0% |
| mix-ins | 86% | 94% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 226 g | 1 cup (16 Tbsp; 226g) unsalted butter |
| 100 g | 1/2 cup (100g) granulated sugar |
| 200 g | 1 cup (200g) packed light or dark brown sugar |
| 50 g | 1 large egg + 1 egg yolk, at room temperature |
| 9 g | 2 teaspoons pure vanilla extract |
| 313 g | 2 and 1/2 cups (313g) all-purpose flour (do not scoop; weigh or spoon & level) |
| 3 g | 1 teaspoon cornstarch |
| 5 g | 1 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 30 g | 2 Tablespoons (30ml) milk, warmed or at room temperature |
| 270 g | 1 and 1/2 cups (270g) semi-sweet chocolate chips |
| optional: flaky sea salt, for topping |
Method: 8 steps, published by sallysbakingaddiction.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“These tasted great, the brown butter flavor was a little more subtle than I was expecting, but it definitely added something to these cookies, which is what I wanted. I followed the recipe exactly, chilled the dough a solid 24 hours, and baked them on silicone” — a cook
“Thanks so much! Thant’s what I assumed, as the pieces of hardened butter clanked into the bowl of our old KitchenAid (and when I say old, I mean it was a wedding gift 51 years ago!) I probably should have let it soften a bit longer as it never seemed to reach ” — a cook