Brown butter chocolate chip cookies from The Cookie Book: Decadent Bites for Every Occasion (page 16) by Rebecca Firth

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

  • dbuhler on December 09, 2024

    I really liked these! They were more cakey than other BBCCC I've made, but I liked that about them. I baked half the dough right away and baked the other half the next day, and my day 2 cookies spread less and had better browning, and as a high altitude baking I really appreciated that. I had an issue with the sizing on these. I used the recommended 28 grams of dough and It made over 40 cookies, but my 2 TBS scoop produced dough balls that weighed quite a bit more than 28 grams. Next time I will use my 2 tablespoons scoop, or do 28 grams of dough but bake them for less time. I guess my chocolate chunks were too big! I will definitely make these again!

  • stpbcyld50 on December 05, 2018

    Really good and easy. Took to work and had a ton of people ask for the recipe. The brown butter adds a bit of interest and people loved the flaky salt

  • bwhip on October 20, 2018

    Took these to the office and they were a huge hit. Great flavor and texture, and the sprinkle of salt took them up another notch.

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