How to Make the Perfect Chocolate Chip Cookie ... Even Better? | Vaughn Vreeland | NYT Cooking

[@david-leite]

Vaughn, an excellent, deep-dive into the ur-chocolate chip cookie. Since I wrote the article 15 years ago, I've learned a lot. Now that we're beyond Covid, I invite you into my kitchen to explain and show you why: 1. The ideal resting time is 36 hours, not 72 hours. 2. The reason for the two flours. 3. Why the combo of cake flour and bread flour was NOT in the original recipe, but why it made it into my article. 4. A secret to shaping the dough. 5. A better way of salting the cookies. 6. A better way of using brown butter. All best, David

[@scottormond7985]

David, Invite us too!

[@gc0817]

The content we NEED!!!!

[@david-leite]

@@scottormond7985 Maybe we can do a video!

[@david-leite]

@@gc0817 Agreed!

[@tracitenneson8850]

We will be anxiously awaiting this

[@skyerune]

What's thirstier? A. The flour in just-mixed cookie dough B. Vaughn fans

[@vparker1543]

BBBBBBBBBB XXXXXX OOOOOOOOBBBBBBBBBBBB

[@WWTaveler]

Vaughn is a whole meal, not just a snack, so yes, color me thirsty. Today and everyday.

[@KhanhTheLearner]

Those poor cookies have to compete with the cakes

[@micah1754]

Browning the butter, chilling it till solid, THEN whipping it into the other ingredients - game changer

[@slackermodenation1653]

I was just about to ask lol

[@hgrenm]

Wow looks so good! The cookies are fine too

[@erinlee7216]

😂😂😂

[@natalyamartirosyan]

What cookies?

[@canella0118]

Recipe 2 cups minus 2 tablespoons cake flour (8½ ounces) 1⅔ cups bread flour (8½ ounces) 1¼ teaspoons baking soda 1½ teaspoons baking powder 1½ teaspoons coarse salt 1¼ cups unsalted butter (2½ sticks) 1¼ cups light brown sugar (10 ounces) 1 cup plus 2 tablespoons granulated sugar (8 ounces) 2 large eggs 2 teaspoons natural vanilla extract 1¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note) Sea salt

[@alvaroluffybr]

Why is it all in imperial? ☹️

[@Ginger-w8h]

THANK YOU 🤗

[@tinaalvarez9118]

Thank you!!

[@bingbang3318]

Thankyou

[@zedudli]

I make them with brown butter and i replace the lost water with an espresso. I also put one tablespoon of espresso powder in the dough, It goes beautifully with the chocolate

[@Ima523]

that's a good idea, I'm gonna try that out! thanks for the tip!

[@fiocherry]

How do you know how much espresso to add / how much water was lost?

[@zedudli]

@@fiocherry to know how much water is lost, weigh your butter before and after browning. I usually lose 30/40 grams of water over 250 grams of butter

[@fiocherry]

@@zedudli thank you for the advice!!

[@slena]

omg this is a genius idea! i still have espresso powder from the gingerbread latte cookies but im not really in a festive mood anymore haha

[@DavinStewart]

3:43 Instead of using a towel, just detach the mixing paddle and stir by hand until it starts to come together. 6:04 It is easier to pre-scoop but if you skipped that step then just let the dough sit out for 30 minutes or so and it'll soften up enough to scoop easily. 12:09 Just chill the browned butter until it's firm enough for creaming. I honestly just use an ice bath and it takes about 20 minutes at most to restore that firmness.

[@iamafractal]

My cousin taught me the trick of shaping into a tube before chilling, then slicing off pieces as needed-especially after freezing.

[@SeanMcLeod]

That's just what I did! Didn't want only eighteen five inch cookies, so did my usual and formed into a log for the chill. I also sliced them thicker than usual--about one centimeter--and baked for 14-15 minutes. Beautiful result even though mine chilled for only nine hours or so. Everyone raved at the party I took them to. Unlike every other recipe I've tried they didn't overly spread. Must be the result of the more glutenous bread flour. Perfect for dunking as they were crisp on the outside and soft on the inside‼️🍪♥️

[@danilincks5809]

Bake the cookies from frozen and add 2/3 minutes to the baking time. It makes them develop a thin crust and a gooey center, it’s amazing!

[@robinbarrett1158]

I freeze my 3 ounce (¼ cup) cookies and bake them frozen as well. It takes about 25 minutes. I salt them at 15 minutes to get more area for the salt. They are divine. I have some Callebaut chocolate coming in today’s and plan to chop that for the chocolate chips.

[@SeanMcLeod]

Thank you! This is what I was wondering as I usually bake only half of any recipe and freeze the rest in a log so I can slice and bake on the fly. I also chilled in a log rather than golf balls as I wanted way more than eighteen cookies for a party. Cookies got rave reviews too‼️🙏🏾♥️

[@Paolito0118]

I'm sorry to objectify but I saw the thumbnail for this video and was like "who's that hunk?". And then I was like "omg. It's Vaughn!". Click.

[@sagefaribole]

Relatable 😅

[@terryville100]

Oh, totally, lol! Had to do a double take myself.

[@arlenesolis024]

He is as sweet as the cookies ❤❤ yum 😋 lol 😂 so cute and he can cook too.

[@youknowdasrite]

SAME 🙌🏻

[@citibear57]

Me too. Except I don't know who Vaughn is.

[@gio3061]

I hardly bake. But if I were to, this is exactly what I need: a recipe that explains why every step is done, so none of the intricacies are lost, and more importantly so I don't go "well I'll just do it my way, because that never works but I know best anyways." Edit: small criticism, you should definitely convert your units to metric. It's a very small effort, but includes literally everyone not in the US.

[@aminaa5824]

On ‘tasty’ they have a series on the best way to make everything where they show why every ingredient is in there, like how to make the best chocolate cake you’ll ever eat, I recommend it

[@Olive_O_Sudden]

I use the NYT recipe but with AP flour; half of the butter browned and then chilled to solidify slightly; and either all milk chocolate or milk and semi-sweet. I age the batter for about three days. I also make them half-sized at 50g each and don't salt the tops. My family LOVES them.

[@Nonrandomsttu]

I don't know wether i'm thirsty about the cook or the cookie. Keep it up with this fine man, NYT cooking.

[@nikkeyoloricooks]

I'm just here thinking of how tired Vaughn and the crew must've been after shooting and the fact that they had to replicate everything the day before. It must've been exhausting😩. Thank you! We needed this breakdown ❤️

[@mindlocked898]

I would love to see each cookie laid out in a grid for comparison. 😍 X-axis: Variations e.g. 2 flour, AP flour, etc. Y-axis: Time e.g. 0, 24, 72 hours

[@alexp601]

Sure but there's only so much we can tell by just looking at them on a screen. There are a lot more factors involved than the looks. (But I always like looking at cookies so I'd be happy with this)

[@ReginaldTAP3]

Made the dough last night, and I’m baking today! How serendipitous! Yes, these ARE the best chocolate chip cookies. I choose to process my own sugar as much as I can, so I always bake with ground demarrara sugar, and add molasses to make up for the “brown” sugar. The baking soda needs the acid in the molasses to react. I also rotate the pan halfway through the baking time, and that is when I sprinkle the salt on top. It’s a bit flatter at that stage, so it doesn’t roll off the dough ball. I only use AP flour but underbake by about a minute. Ensures a soft inside- relative to the exterior- and they maintain that texture longer.

[@alexp601]

Definitely want your browned butter to cool to room temp before pouring into the wet ingredients. I usually wait a good 45mins, but I like the idea of adding ice cubes rather than just a bit of water to replace the water that was lost.

[@crobinson2624]

Forget the cookie, the baker is the star of the show! 😍

[@francoisjames02110]

Yes, this is my go-to chocolate chip cookie recipe. I usually order the chocolate pastilles from Jacques Torres in NYC. I also use a mix of dark chocolate and milk chocolate. It’s always a hit at parties when I make them. 😊

[@frankennyg1]

I always do the brown butter version of this recipe as my go-to, and everyone absolutely loves it!

[@PardonMEfully]

I will be making cookies every month and this is next on my list. Side note: My favorite thing is when the person on camera darts their eyes to the people behind the camera. (So serious!) for some reason it seems more authentic lol

[@midlifemom5829]

Thank goodness i was able to print the recipe before the NYT subscription box popped up and prevented me from reading the rest of the recipe!

[@johnakamatsu4589]

I'd recommend forming balls before putting into the fridge, and slightly flattening them on the bottom and top. This will keep them from rolling on the tray, and also keep the salt from sliding off.

[@michaellee888]

Fabulous video! Thank you Vaughn!! The passion in baking is exemplified by Vaughn!! I really thought the brown butter would win! Interesting that the 72 hour freezing won!! Request, a video on the different brands of chocolates available to purchase. And which one bakes the best. And the salt! Pink, Grey, Smoked, etc.

[@theresan-c6770]

You really should try it with toasted flour and browned butter. I use AP flour, since I read this recipe years ago and determined that the percentage of gluten, when combined with cake flour is basically the same as AP. But if you really want to elevate your cookies, pasta, or scones try toasting the flour which has to be done low and slow but it is a game changer.

[@zeniascreativespace3890]

Thank you for this tip! I’ll try it next time 😊

[@navlagsinned]

Omg you've gotta love Vaughn. What a man.

[@raymascetta]

It would be great if someone would explain more about flours, where they come from, how they are made, and why they have different ratios of protein, finer, etc. As a farmer, it feels so dismissive to use terms like “bread” flour or “cake” flour, when there is so much human touch that has gone into selecting grain varieties over the centuries. I also realise that here in Italy there is greater focus on this, given how central bread and pasta are to daily life - but people are forgetting here, too. It’s also liberating to learn how to bake with more artisanal flours that are stone ground and not as refined. It’s more challenging, and you may not have exact results, but it sets you free from perfectionist standards of baking! Like wine, ingredients can change from year to year when you move away from industrialised farming practices. Keep up the experimentation and the exploration. And, please, occasionally make a nod to where all these ingredients come from 😉 maybe in a link in the description 💫

[@zeniascreativespace3890]

I combined the 72 hour recipe with the brown butter recipe just to see what would happen and I’m getting a little bit ahead of myself, but I’ll post an update when I actually bake them off the following day 😊 they are currently waiting in the freezer. Also, thank you to the Commenter that suggested toasted flour, I will try that the next time I make these.

[@fatsongsongandthinermao]

I want to make chocolate chip cookies, thank you for sharing! 💯💥

[@Alchemizingg]

This man just casually referring to platonic forms in a baking video. That alone elevated the cookie.

[@wm6549]

I didn't know about adding back water when melting the butter. Thanks.

[@caroaraujog]

This looks delicious. I tend to eat every available cookie, so what i do to avod that is precisely pre scooping. Once I have my dough, I scoop, cover, let it rest 24 hours on a baking sheet in the fridge, then a couple hours in the freezer, and they go into a ziploc bag. Whenever I want fresh cookies, I just pre heat the oven and stick my frozen cookie scoops into it. I feel like the texture is a bit better this way too.

[@T100ley]

I cannot recommend enough to use a 50:50 ratio AP flour to whole wheat flour. Adds a beautiful subtle savory nuttiness that perfects that balance.

[@Cmedina-a]

Do you use the same amount he uses? And then do 50:50? TIA👍

[@nik1987o]

my best chocolate chip cookies are based on yaughns eggnog snickerdoodle recipe. it's the perfect base. just don't use the rum extract, add 200g of semi sweet chocolate and don't roll the balls in sugar. it's perfect and custardy and amazing.

[@zacr4664]

I am angry how good these are. I made these today with a 37 hour chill. I am not a huge chocolate chip cookie fan, they are usually fine at best. I made them about 12 hours ago and the chocolate is still melted. They are soft and chewy with a slight crunch. The only thing is they have to be smaller. They are a cookie to share. I am going to try a 2.5 ounce cookie next time. Other than that they really are perfect. Update that no one asked for. 2.5 ounces were a perfect size if you plan on having them for dessert, but to take to a place they still need to be a little smaller. These are so good.

[@zacr4664]

This video needs to come with a warning. Now that I made these, I have been trying to find my perfect other baked good. I think I just perfected my brownies. Next is a chewy peanut butter cookie. Thank you for starting this journey. This has ruined most baked good for me, once you know what perfect is it is hard to go back.

[@iSkylar]

When making chocolate chip cookies, I have a preference for using some semi-sweet and dark chocolate baking chocolate instead of chips. Also a little bit of cinnamon really warms up the flavor and pairs well with the chocolate.

[@derekkee5588]

I will literally watch Vaughn do or say anything, what a doll

[@andreaelizabethpadillaramo4595]

I have made Alvin’s chocolate chip cookies with toffee, John Kennel’s and Claire Saffitz brown butter chocolate chip cookies and Claire’s have been the best ones (so far) the chill time is an absolute MUST and it’s super worth it. I will have to try this recipe now. Although I will have to substitute the valhrona chocolate discs for Ghirardelli’s. 😬

[@angelica5709]

Do u mean the ghirardelli wafers? I'd advise against them & to just use the bar :)

[@andreaelizabethpadillaramo4595]

@@angelica5709 why? What’s wrong with them?

[@FranklinPhan]

@@andreaelizabethpadillaramo4595 Ghirardelli has been tested to be low in cadmium. Don't know about Valrohna. But Lindt tested very high in cadmium content. If you try this recipe, please post your opinion comparing with Claire's recipe. Thanks.

[@andreaelizabethpadillaramo4595]

@@FranklinPhan Will do! Thanks ☺️

[@AlexAlex-gj4jd]

If you live anywhere near a Trader Joe's in the US, they have several varieties of "pound plus" Belgium chocolate bars, 72%, bitter, milk, etc.

[@kper5592]

These are the absolute best chocolate chip cookies. Been making them for years. Everyone loves them.

[@piguy3945]

What ifyou brown the butter, cool it to a solid, and then cream it with the egg/sugar to incorporate more air? You’ll get both browned butter flavor and a cakier texture right?

[@andreaelizabethpadillaramo4595]

Yup!

[@Finn959]

If you want a cakier texture why eat cookies?

[@andreaelizabethpadillaramo4595]

@@Finn959 Do you even bake? 😅

[@Finn959]

@@andreaelizabethpadillaramo4595 in minecraft

[@andreaelizabethpadillaramo4595]

@@Finn959 😂😂😂

[@helend6774]

I made these cookies for our Superbowl party... they were a huge hit. Only addition I made was to add walnuts. Next time I'm going to brown the butter.

[@AndySaenz]

Omg, you’re making my mouth water. Walnuts in this cookie sounds amazing!

[@serena1232]

I loooove this cookie recipe, its my favorite, so of course I had to watch this and loved every second. My twist to the recipe is adding toasted walnuts or pecans that I've blended very finely - almost into a powder. It adds a deep toasted flavor to the dough that is just divine and deepens as it sits. After watching this, I'll have to try the brown butter version. I made a brown butter cookie (different recipe) once and honestly didn't feel like it gave the cookie enough toasted flavor for my tastes, so I'm curious how it would taste and if I'd like it more than my toasted walnuts version.

[@miac6371]

Try tahini instead of brown butter, you add nuttiness to the flavor profile without all of the pain of making brown butter.

[@KCNwokoye]

Very insightful and such a joy for the crew to do this job and enjoy delicious cookies/foods.

[@munishkumar82]

Love to see that u r listening to ur subscribers and giving them variations

[@SleepyPaul]

I make these every couple of months, batch them, freeze the dough in batches of 2-3 cookies per bag. Bread flour + APF is better IMO than cake + bread I put 2 Tbsp of rum per batch (+1 Tbsp of water if using rum) Increase the salt a small amount Use european style butter (84%+ butterfat) Split the brown sugar total 70% LBS and 30% DBS

[@SleepyPaul]

Oh, also the super chip from Guittard works as an alternative to the discs, they are also flat. You absolutely want flat chocolate, not thick chunks.

[@manuel6273]

It's a mistake watching this at 12 AM with no cookies, thank you NYT.

[@cherrymontealegredecastro1050]

I just have to say It, I totally relate to all the wrong things happening in this video, from chilling the dough without shaping… and the cookie sheet that won’t fit the oven. And yet, Vaughn’s cookies are run supreme! 😘

[@benjaminbyrne4012]

This is such a good video, so helpful to go through testing different variations.

[@SamGiles]

Vaughn is just terrific! These cookies look absolutely fabulous!

[@ElleParkin]

I needed this today. My fav NYT chef!

[@sharplance8393]

Ordered online the Jacques Torres’s Chocolate Chip Cookies and it is too sweet for me, thin yet chewy so nice and after 2 days the sugar crystallize and all I can taste is the sugar texture. The chocolate chip is great though!

[@altuum]

Yay! Another Vaughn video!!!!

[@dianethompson6363]

My Friday just got better! Vaughn!

[@arlenesolis024]

I just enjoy watching this Cookie Monster 😂❤ Vaughn you are as sweet as the cookies. Thx for sharing your recipe I can’t wait to try this.

[@TheCourtlyLyon]

when baking with browned butter, you need to chill it in the freeze for at least 20 before using

[@jonathanbourne108]

Not sure what's going on with mine - these look amazing and everyone is raving about them, but mine are not spreading or browning nearly as much as they are in the video. The dough was extremely stiff and difficult to fold in the chocolate, and the cookies themselves feel like they're coming out dry. The outsides are very crispy despite not browning very much. I did everything by weight but something is definitely off.

[@Boynextdoor53]

I am fully convinced Vaughn has entered his zaddy era. Oh, and the chocolate chip cookies look amazing too.

[@aiai-j7i]

too young

[@billywhite7297]

He's definitely easy on the eyes. I'd love to bake with him

[@erikkoski6129]

I can watch Vaughn bake all day long 🥵🤤

[@dorothywainwright2819]

Yeah I had to log in just to hard-agree. Those cookies got me THIRRRRSTY for milk.

[@santolify]

He's so dreamy. ;-)

[@erikkoski6129]

@@santolify he certainly is

[@shawncharles9980]

I'd also watch him not bake all day long.

[@erikkoski6129]

@@shawncharles9980 haha fair enough

[@helgarichardson-thomsen8400]

This is still my favorite chocolate chip cookie recipe. I make it once a month (made it yesterday), scoop out the cookies, free them, and leave them in a ziplock bag in the freezer so that we can have cookies when we "need" them.

[@saramaccarrick5673]

I want to try that, too! How long do you bake them when they are frozen?

[@genesisgonzalez5074]

Can you give me the recipe I have to pay just to see it.

[@mistersaintjohn]

Do you always make them large (5”) like in the video? I want to try to make some smaller ones but I’m not sure if they’ll be as good. If so, how did you adjust bake time for that? Thanks!

[@SeanMcLeod]

I rolled into a log for the chill and then sliced to bake. One centimeter slices baked lightly brown in 14-15 minutes depending on silpat vs. parchment paper. Yielded about 40 three inch cookies. These cookies are a home run and are replacing Giada de Laurentiis's hazelnut choc chip that have been my go to for years. Will be marrying the two as hers have toffee bits and hazelnuts that I love!

[@auggiedoggiesmommy1734]

Bread flour makes the cookie chewier. The cake flour makes it fluffier. You could just add some cornstarch and sift the regular flour 6 or 7 times. Make sure you break eggs separately in case one egg is bad. These are NOT chocolate chip cookies…they have no chips. Refrigerating helps the cookie not spread.

[@emilyrich2616]

The best part of the browned butter is that you don’t have to soften it!

[@alexp601]

Yeah but you have to let it cool instead

[@mistersaintjohn]

These cookies are amazing y’all! I made them and they were a huge hit. People were like “where did you buy these from?” Haha. I made them! I kind of want to make some smaller ones though but I don’t know if they will be as good. They were a bit big. (But fantastic) And I’m sure I’d have to change the bake time. Have any of you made some smaller ones? How did you adjust?

[@juvrenromvicbatalon8517]

when i bake these, I use 1st class flour. it will produce a very nice texture and color. also, corn starch majorly contributes to that crisp on the outside, chewy on the inside. another tip, do not open your open when you peek at your cookies while cooking. it will deflate. you should only open your oven twice, first for putting the cookies in and another when taking it out to cool down. :)

[@SledDog5678]

QUESTION! Browning the butter cooks out the water from the butter. I see you added ice cubes cooling the butter and replacing lost water. What is the liquid measure of the ice cube,?

[@karehijo]

Interesting! I saw a recipe recently that calls for AP flour and bread flour and uses brown butter. I look forward to giving it a try. Will also check out your recipe and tips. Yum!!

[@kyreelewis7286]

Made these last night. Can’t stop thinking about them 😂

[@iamafractal]

Thank goodness you glance at that side camera and make eye contact! That’s sooo much better… I really like crispy-on-the-edge-chewy in the center ccc

[@HaunaniPao]

I learned so much and I'm gonna try that brown butter cookie because it looked amazing. :)

[@jackdubyam]

@david-leite I've been making these cookies for years. Everyone, including me, absolutely loves them! I've played around with the ingredients, cookie sizes, baking times to the point where they have kind of become a different recipe, so I'm going back to the original again...the dough is resting in the fridge as I type. Question about salt. What kind do you use? I've been reading about Morton vs. Diamond Crystal being vastly different in baking. Will any brand do and in equal amounts?

[@wonhome2711]

Who wouldn't trust a good looking baker! Great recipe and explanation.

[@slamdunkagain05]

I love love love the way you make this video.. It's so fun and entertaining to watch! Thans Vaughn!

[@timwhite5146]

Don't tell me pretty privilege doesn't exist when we all just watched a grown man explain cookies for 20 minutes.

[@markcollins457]

You are the only reason i would ever consider baking a cookie.

[@seese9456]

Came for the cookie recipes, stayed for Vaughn. 😂

[@kimberlyleavens6573]

Can you share on KZbin full instructions please. They look yummy. 🥰

[@tracitenneson8850]

Fun video! It looks like the brown butter one was also a little puffier. Was is the flour blend or all AP?

[@ireallyshouldbedrawing2976]

I would have loved to see Scott trying one of the cookies and getting some screen time. Maybe with Vaughn? A treat to my eyes fs

[@AndySaenz]

Oh, wow, they look delicious! I want to try making them.

[@hummersd]

Love Vaughn! Love chocolate chip cookies! 🍪

[@kjayk7]

I’m a simple being. I see Vaughn, I click.

[@willglover418]

Our beloved cookie daddy is back

[@valeriosnichelotto]

I can listen to him all day long

[@matthewwright548]

What about browned butter that sits until it is solidified again and then best and add the sugars. Does that make a difference?

[@SadieDLdn]

We don’t have cake flour in the UK. I read that you can make your own by adding cornflour to plain flour. Is this correct?

[@TheIntrovertKitchen]

For a cup of all-purpose flour, remove two tablespoons and replace it with the same amount of cornstarch. Voila, cake flour 😊

[@SadieDLdn]

@@TheIntrovertKitchen thank you

[@jessemosqueda1603]

I love how this is just Jacques Torres's recipe and they're making it seem like NYT did all this work to get us this recipe lolol

[@leannkim5337]

Can you bake straight from the freezer? Also, is it better to freeze for 72 hours or refrigerate for 72 hours?

[@Joed195]

this man can make cookies in my oven any day

[@AndySaenz]

LMAO 🤣

[@shakimahalo]

WE NEED MORE VAUGHN VIDEOS!!!!

[@naveentata1539]

after freezing do you have to bring the dough to room temperature before putting them in oven??????????

[@3carla95]

I would have like to see what happens when you freeze the dough. I usually like to make a large batch to pull out of the freezer as the craving strikes.

[@dmz1000]

I do this all the time. I roll it into logs for easy slicing and wrap in plastic wrap. you can cut one or a dozen and pop it back in the freezer.

[@danielaklee6870]

Quick question! @david-leite @NYTcooking Is there a difference in the cookie’s texture when baking them from frozen as apposed to chilling them for 36hrs? Just curious to know which cookie would turn out best? Also wondering how long one could keep the dough frozen for :)

[@david-leite]

I find there is a difference for me. They get too crispy on the edges when baked from frozen. But many people like that. I’ve kept the dough frozen for three months. But I always defrosted in the refrigerator overnight.

[@tsxplora5420novraineneos]

Delicious chocolate chip cookies, baked by a handsome guy. What else do I need for this weekend 🤤🤩😁

[@leonles967]

this entire shoot is my dream work day wow

[@AndySaenz]

Everyone is drooling over the guy more than they are over his cookies. 😂🤣💀

[@elviratherunner]

Andy you are doing amazing! You are going to crush this marathon. I predict your time will be 2:45:30

[@scottormond7985]

When making chocolate chip cookies, I find it difficult to let them cool completely before eating them. Anyone else?

[@MarcyTrinidad]

Chill means refrigerate, right? Not freezer? 2nd question, can I use dark chocolate compound?

[@Trenchant468]

Wow would I love if you made a gf version, especially w nut flour or high protein flours.

[@V1sual3y3z]

I'm developing my own. It is taking me literal years, as I am NOT professional baker, not even a good amateur. Just a person who likes cookies and dislikes wheat. I use gf oat to do 1-to-1 and not futz around much. I also add almond flour because I like it flavour wise. it's not a great baking flour imo, too coarse for most things. To do it as a more high protein might mess up the texture, etc... Are you thinking chickpea/gram? I say go for it and report back! Or let's keep putting the pressure on NYT to do it.

[@Trenchant468]

@@V1sual3y3z I like the pressure on nyt idea! I make Trader Joe’s Almond flour cc cookie mix-it’s good for you, if not altogether good.

[@amyunsworth2429]

When browning the butter, does it matter when exactly the two ice cubes are added? In the video, it looks like they are added then it is boiled a bit longer. Thank you. Have been making this recipe for years! Recipients are always amazed!!

[@Lampshadx]

That will stop the browning so add them when it’s brown to your liking!