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no sea salt flakes, not enough sheet pans, makeshift cooling racks. but the recipe is by claire saffitz so you know it's certi
May 18, 2025
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A cookie that's measurements are easy, but steps are attention-seeking. Browning the butter so much that you might burn it if you're not attentive. Cooling said browned butter. Thoughtful incorporation of dry and wet ingredients. Then a 24 hour wait time! Worth it and a way to trick the brain into getting a dopamine hit from patience. Look how good and patient I was! And then you are rewarded with a Very Good cookie.
100/100
Feb 17, 2025
sally never disappoints! the keys are: using chopped chocolate, browning your butter, and letting your cookie dough chill in the fridge.
chopped chocolate creates amazing pools of melty chocolate, brown butter adds a depth of flavor, and chilling the dough keeps the inside soft while the outside gets crispy
Feb 26, 2024
she calls for melted butter so you should brown it on the stove if you like/have time
i also use flaky sea salt instead of regular baking salt
Apr 25, 2024
Top Recs from @eepy
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much more solid and intimate than a handshake. just imagine us saying "🥺 promise?"
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