Comments on: Brown Butter Chocolate Chip Cookies

By: Maria Lichty

Maria Lichty — Sun, 10 Dec 2023 18:04:59 +0000

In reply to Kathy Lemmon. Flaky sea salt is best for sprinkling because it won't make the cookies too salty. You can reduce the flour by 1/4 cup if they were too puffy for you. You can remove the dough balls from the fridge while you preheat the oven or bake them chilled. If they are cold, it might take them an extra minute in the oven to bake. I am glad you liked the cookies.

By: Kathy Lemmon

Kathy Lemmon — Sun, 10 Dec 2023 16:52:07 +0000

Delicious cookies! I saw them in the Y magazine and will definitely make them again.
I followed the directions carefully, but since I couldn’t find flaked salt locally, so used regular in the cookies and kosher for the topping. Tasted a bit saltier than I like, but that’s no doubt due to my substitutions.
You often mention how altitude and humidity affecting baking. What altitude are you at? Are you in a dry or humid area? I’m in the Denver (mile-high city) area. While I wouldn’t describe my cookies as “puffy”, they were just a little fuller than yours, so I will try a little less flour next time.
Also, how long do you let the dough balls sit at room temp before baking, or do you toss them in the oven cold?
Thanks again!!!

By: Maria Lichty

Maria Lichty — Sat, 18 Nov 2023 19:12:13 +0000

In reply to Tyson. I fluff, spoon, and level flour when measuring. Never pack it. It might be too much flour. Try using 1/4 cup less.

By: Tyson

Tyson — Sat, 18 Nov 2023 16:37:37 +0000

These taste great. But I’ve been making them and the dough turns out very crumbly. What could be causing that? Seems like I need more butter or less flour?

By: Maria Lichty

Maria Lichty — Tue, 07 Nov 2023 03:32:05 +0000

In reply to R. T. So glad you loved the cookies.