My chocolate chip cookies from The Baking Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Errata from the author’s website: Page 347: Baking time should be 7 to 10 minutes. Page 350: Bake for 4 minutes; rotate and continue baking for 3 to 6 minutes.

  • Dannausc on March 02, 2022

    Fairly easy. I didn’t think the extra step of browning the butter added that much to the cookie. I prefer my cookies bigger and thinner. They were fine, but definitely not my favorite.

  • anya_sf on August 25, 2018

    I made the dough one day ahead as recommended. I didn't bother dividing it in half (didn't see the point), just put all of it in a storage container from whence I scooped out the cookies. Baked for the minimum time, the cookies were soft and very slightly crispy on the edges - good, but not chewy like my favorite cookie recipe, maybe due to a lower ratio of sugar. The browned butter flavor came through and there are plenty of chocolate chips. I appreciated the smaller yield and small cookie size (so we didn't feel guilty about eating more than one).

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.