Chocolate Chip Cookie Test No. 12: The Baking Bible

October 5, 2020

In these last 6+ months of the pandemic, I hadn't made any chocolate chip cookies, unless you count the frozen America's Test Kitchen cookie dough I made pre-pandemic and ate periodically over this time. (If only I could thank my past self for brilliantly setting aside that frozen cookie dough). Once I depleted my stash of cookies, it was finally time to get back into baking new chocolate chip cookie recipes. 
My friend recently loaned me The Baking Bible by Rose Levy Beranbaum--diva of desserts, James Beard Award winner and known for her classic book The Cake Bible that was written 30 years ago. Her recipes are all very detailed and precise so I was eager to try out her version of the beloved chocolate chip cookie. 
The Recipe: My Chocolate Chip Cookies from The Baking Bible by Rose Levy Beranbaum
Recipe Notes: 
  • uses brown butter but then requires to strain it, measure/weigh it and then add back in the brown bits 
  • toasting the nuts is an added step with the suggestion to remove the skins (this was not very successful for me) 
  • chill the dough for 12-24 hours
  • dough balls are 31g, which makes small cookies
  • timed baking before/after rotating the pan 
  • suggests letting the cookies cool on the pan for 1 minute before transferring to cooling rack
Overall: These were perfectly soft cookies with a wonderful nutty brown butter flavor. The walnuts weren't so bad even though I prefer chocolate chip cookies without nuts. These were a little on the small side (I followed her exact instructions to weigh them at 31grams) and a little too sweet. 🍪 🍪 

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