Chocolate chip cookies precis

2 sticks butter, browned

300g brown sugar (1.5 cups packed)
56g white sugar (.25 cups)
20g water (4 tsp)

Cream until it lightens. Water added replaces water loss in browned butter, allows creaming.

30g yogurt (dessert spoon, heaping)
1+1 egg (the +1 is yolk only)
2 teaspoons vanilla

Mix into above.

270g AP flour (2.25 cups)
3g salt
4g baking soda (1 tsp)

Add the flour gradually. Add rest of dry ingredients after you've added at least 1/3 of the flour.

Don't over-agitate here, you're trying to avoid gluten formation.

3/2 cup mix-ins

Honestly, you can go a bit heavy here; up to 2 cups is manageable. A little butterscotch goes a long way (I typically do 1/4 cup). Multiple kinds of chocolate improves the end product. Good chocolate bars chopped > chips. If you do this all fast enough that the dough is still warm from the butter browning, you'll get neat chocolate streaks.

Nuts work well here, too, but I'd toast them (e.g., in the pan you browned the butter in) first, perhaps with a bit of sugar or honey to glaze.

Refridgerate before you bake. At least 2 hours, up to about 48. Quality improves a lot after about 12 hours.

Oven on 350F, approx 12 m if you have light pans, a bit less if you have dark ones. Should be just browned on the edges, middle will appear underbaked.

Let cookies sit on sheet 3-5 m, then pull them off to cool, ideally on wire racks. Leave on sheets too long and the bottoms will be overdone.

Crinkles by weight, abbreviated

1 stick + 1 tablespoon

500g sugar
150g cocoa
4g espresso
7g water

4 eggs
1 tsp vanilla
30g yogurt


270g AP flour
9g baking powder
3g salt

350F, 13-15m

Snickerdoodles by weight, abbreviated

2 sticks butter

250g brown sugar
112g white sugar
10g water

1+1 egg
1 tsp vanilla
60g yogurt
7g cream of tartar
1g cinnamon

2g salt
300g flour
6g baking soda

Chocolate chip cookies

2 sticks butter

300g brown sugar
56g white sugar
20g water

30g yogurt
1+1 egg
2 teaspoons vanilla

270g AP flour
3g salt
4g baking soda

3/2 cup mix-ins