3 ms·

If all of this seems too complicated and you want an easy way to take cookies from fine / good to great, stick with your standard Tollhouse recipe, but let the

If all of this seems too complicated and you want an easy way to take cookies from fine / good to great, stick with your standard Tollhouse recipe, but let the dough sit in the fridge for a day or two (the linked article talks about this). Its a super easy way to give them a deep, toffee-like flavor. Brown butter cookies are really good, but the nuttiness can be intense. Often I prefer regular creamed-butter recipes. Also, the #1 way people screw up browned-butter cookies is not letting the butter cool enough. Also not a huge fan of the chopped chocolate. I prefer the pockets of chocolate that chips give rather than chocolate everywhere.

jnellis 7y ago
> stick with your standard Tollhouse recipe, but let the dough sit in the fridge for a day or two About 18 hours seems to be optimal (for me!) As well as letting the dough rest at least an hour to get closer to room temp before spooning to the baking sheet. What is never talked about when analyzing a good tollhouse cookie is the underside pattern. There should be a 1/8"-1/4" noticeable line around the bottom of the outer edge. This is the fault line of where the base of the cookie starts to solidify from baking and the subsequent spreading action of the dough past this point in time, which 'rolls over' this fault line. This metric can tell you a lot regarding whether your dough has too much butter, too much sugar, too cold, too warm, too whipped during the creaming stage, too mixed after adding flour, oven temp, cooking time, baking surface, etc. Once you start getting anal-ytical about your 'process', this one metric is an easy visual that can pinpoint what went wrong or how to improve when you start controlling for variables. The tollhouse recipe is nearly the perfect set of ingredients but you can get a wide range of results just on process alone yet most people go straight to tinkering with the ingredient list to improve. Resist.

jnellis 7y ago

> stick with your standard Tollhouse recipe, but let the dough sit in the fridge for a day or two About 18 hours seems to be optimal (for me!) As well as letting the dough rest at least an hour to get closer to room temp before spooning to the baking sheet. What is never talked about when analyzing a good tollhouse cookie is the underside pattern. There should be a 1/8"-1/4" noticeable line around the bottom of the outer edge. This is the fault line of where the base of the cookie starts to solidify from baking and the subsequent spreading action of the dough past this point in time, which 'rolls over' this fault line. This metric can tell you a lot regarding whether your dough has too much butter, too much sugar, too cold, too warm, too whipped during the creaming stage, too mixed after adding flour, oven temp, cooking time, baking surface, etc. Once you start getting anal-ytical about your 'process', this one metric is an easy visual that can pinpoint what went wrong or how to improve when you start controlling for variables. The tollhouse recipe is nearly the perfect set of ingredients but you can get a wide range of results just on process alone yet most people go straight to tinkering with the ingredient list to improve. Resist.