My chocolate chip cookies went from pucks to perfect after I switched to browned butter

For years, I just melted the sticks in the microwave and my cookies always spread into flat, sad discs. Then, about three months ago, I saw a video from a baker in Portland who swore by browning 2 sticks of butter first and letting it cool. The nutty flavor is amazing, and now my cookies have that perfect chewy middle with crisp edges. Has anyone else made a simple switch that totally fixed a classic recipe?

3 comments

3 Comments

webb.victor14d ago

Browned butter is a total game changer. That nutty taste makes all the difference. Same idea as @lily_schmidt53 using bread flour for pizza. Small tweak, huge result. My cookies used to be way too cakey. Now they are chewy and crisp, just like a bakery. That extra step is totally worth it.

lily_schmidt5314d ago

Switched to bread flour for pizza dough and finally got that chewy crust I wanted.

webb.victor13d ago

Remember reading that chilling your cookie dough overnight stops spreading. Tried it once but got impatient and baked a test batch after two hours. They still flattened, so I guess the "overnight" part is key.