A highly popular cookie recipe that sparks strong internet opinions.
Gooey centers. Crispy edges. A touch of brown butter magic. But do they deserve a spot in your recipe rotation? Let’s find out…
Get the recipe here.
Cookie Hub Community Reviews
Have you baked these? Drop your score below and let us know how they turned out!
Overview
| Category | Score |
|---|---|
| Flavor | 8/10 |
| Texture | 9/10 |
| Ease | 8/10 |
| Looks | 9/10 |
| Would Bake Again? | Yes |
| Overall | 8.5/10 |
| Category | Score (1–10) |
|---|---|
| Flavor | 8 |
| Texture | 9 |
| Ease of Recipe | 8 |
| Looks | 9 |
| Would Bake Again? | Yes |
| Overall | 8.5/10 |
Full Review
Flavor (9/10)
The chill time on this recipe is not optional and that's for good reason. After leaving these cookies to chill in the fridge for at least an hour you get an exceptionally well developed flavor profile that rivals that of a professional bakery. Broma does a very good job of allowing the sweetness of the dough to not be too overpowering, letting the chocolate of the user's choice shine through, without that sickening sweet feeling that some cookies can have (no names included here).
While brown butter is a hot topic, loved by some and despised by others, one can not deny that it adds a level of complexity of flavor to cookies that completely changes the profile of an otherwise traditional sweet treat.
This cookie features strong, but not overpowering notes of toffee, butterscotch, and nuttiness that is highlighted by the perfect amount of saltiness I would expect from a brown butter cookie.
Texture (8/10)
These cookies are on the thinner side and spread and deflate quite a bit. I would by no means call this a "thin" cookie however I would not call it thick either. It is somewhere in the middle. I personally find it to be a nice thickness.
Upon cooling these cookies definitely lean more on the chewier than cakier side. If you want a more soft cookie I would try swapping out some of the flour for cornstarch. Generally speaking however. These cookies have never lasted long enough for me to determine how they hold up past 1-2 days.
One issue that MANY brown butter recipes run into is that by removing the water content from the butter (and not replacing with some external source) you get a more greasy finished product.
I have not found this to be the case to any significant degree with this recipe however.
I do ALWAYS expect a slightly more buttery texture with ANY brown butter cookie.
Ease of Recipe (8*/10)
This recipe is very simple to follow and comes together with very few supplies. You really only need a bowl and a spatula to make magic happen. The hardest part of this recipe is probably going to be browning the butter AND knowing when the browned butter is cool enough to add to the recipe. I always add mine when it is cool to the touch but still in a liquid state and these turn out perfect for me everytime.
*Please note that I deducted points from the recipe as there are several comments stating that this recipe is not specific enough, and leaves too much room for interpretation to the reader.
For example, in the instructions, it says after browning butter to let it cool in the saucepan for a "few minutes". What would you define as a few minutes?
Looks (9/10)
Little to no notes in this section for me. I would like to see a little more crinkly goodness on the edges (for optimal chew) but otherwise this is a beautiful cookie that bakes unusually round directly from the oven.
xoxo - Laura
Watch my full bake and review below.
Comments
No Comments