BA’s Best Chocolate Chip Cookies — what I did differently

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So I followed the recipe aside from these technical changes: - Let browned butter and regular butter cool to room temp (soft solid) before creaming with sugars. This definitely made the dough more airy and gave the cookies a tiny bit more lift. The recipe as-is is slightly too flat for my liking. - Let the dough rest in the fridge for an hour before scooping. - Weigh 30g per cookie and roll into balls to bake, one pan at a time. - Bake at 350• for 11 minutes instead of 375• for 8. This cooked them more evenly in my opinion.

Super happy with how these turned out after staying loyal to the recipe steps the last few times I made these.

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Posted: 10 months ago
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