The Clog's breakdown of the perfect chocolate chip cookie re

The Clog's breakdown of the perfect chocolate chip cookie recipe


I’ve published my seminal recipe for chocolate chip cookies on Eating Berkeley before and have since tweaked and experimented with the recipe nearly every time I visit home. After almost two years of making cookies from scratch, this is my distillation of how every ingredient affects the final product. Hopefully, this information will help you to work on the recipe best suited to your personal tastes.
Butter
Browning the butter takes advantage of the Maillard reaction in addition to caramelization — two processes that introduce flavors to food due to chemical changes in proteins and sugars. Butter is about 18% water (some of which is lost during browning), so adding a splash of water to the browned butter off-heat ensures the dough doesn’t get too dry. Finally, using your senses of sight and smell to identify when the butter is properly browned engages your senses while cooking, a key to making food suited to your personal taste.

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