"Food director Chris Morocco spent months developing this chocolate chip cookie recipe- testing 30 batches, then cross-testing 10 more-to land on what he considers the icon's Platonic ideal: intentionally thin cookies with deeply caramelized flavor, crisp edges, and a soft, chewy center. Rooted in classic Toll House DNA, the recipe is elevated with brown butter for nutty depth and a higher proportion of brown sugar for richness and chew."
"Because the dough also has a high butter-to-flour ratio, small variables-like kitchen temperature, flour brand, or how warm the dough is when it goes into the oven-can affect how much the cookies spread. When those factors are in balance, the payoff is chocolate chip cookies with rippled edges, puddles of melted chocolate, and a texture that sets as it cools."
A chocolate chip cookie recipe was developed through extensive testing to produce intentionally thin cookies with deeply caramelized flavor, crisp edges, and a soft, chewy center. The recipe builds on classic Toll House elements and adds browned butter for nutty depth and extra brown sugar for richness and chew. A high butter-to-flour ratio makes the dough sensitive to variables such as kitchen temperature, flour brand, and dough temperature, which influence spreading. When variables are balanced, cookies bake with rippled edges, melted chocolate puddles, and a texture that sets as the cookies cool. Recommended techniques include chilling dough to reduce spread, weighing flour, and watching visual bake cues.
Read at Bon Appetit
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