THE NINE FAMILY FAVORITES

Most sites detain you with tracking notices. We prefer to detain you with baked goods. Herewith, the Nine Family favorites.

Browned-Butter Bakery Toll House Cookies

Thicker, chewier, better. The only cookies we endorse.

Batch:

Scoop:

Makes 30–36 cookies

Ingredients

All-purpose flour2½ cups
Baking soda1 tsp
Fine salt1 tsp
Unsalted butter1 cup (2 sticks)
Granulated sugar¾ cup
Brown sugar (packed)¾ cup
Vanilla extract1½ tsp
Eggs1 large
Egg yolks1
Semisweet chocolate chips2 cups
Chopped nuts(optional)1 cup

Brown the Butter

Cut 1 cup (2 sticks) unsalted butter into pieces and place in a light-colored saucepan.
Cook over medium heat, stirring, until it melts, foams, then turns golden brown and smells nutty, with brown bits on the bottom.
Immediately scrape into a heatproof bowl, including all the brown bits.
Cool to room temperature; it should be fluid but not hot.

Make the Dough

Whisk 2½ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine salt together; set aside.
In a large bowl, mix the browned butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until smooth and slightly thick.
Beat in 1½ teaspoons vanilla extract.
Beat in 1 large egg and 1 egg yolk just until combined.
Add the dry ingredients and mix just until no dry flour remains.
Stir in 2 cups semisweet chocolate chips and 1 cup chopped nuts (walnuts or pecans, optional).
Cover and chill the dough at least 2 hours (or overnight) for best thickness.

Scoop & Bake

Scoop dough according to your chosen size (see bake card). Bake at 350°F (175°C) for the time indicated. Look for edges set and lightly golden, centers slightly underdone and puffy. They'll finish setting as they cool.

Medium Scoop · #40–#30

About 1½–2 tablespoons of dough per cookie.

Bake at 350°F (175°C) for 10–12 minutes.

Look for: edges set and lightly golden, centers slightly underdone and puffy. They'll finish setting as they cool.

Larger Scoop (3–4 tbsp)

Space well apart. Bake for 12–15 min. Let cool on the sheet 8–10 min so they don't collapse.

Smaller Scoop (~1 tbsp)

Bake for 8–10 min. Pull as soon as edges are golden so they don't overbake.

General tip: If the first tray spreads more than you like, chill the scooped dough balls longer. If they're too tall and doughy in the center, bake the next tray 1–2 minutes longer.