Chocolate Chip Cookie Breakdown - Melted Butter vs Brown Butter vs Thin & Crunchy

Join me, Kathleen (Certified Executive Pastry Chef), for a deep dive into the science of chocolate chip cookies. In this video we explore everything from ingredient function and baker’s percentages to dough resting, cookie types and recipe experimentation-so you can bake perfect cookies every time. What you’ll learn: • My “Cookie Experiment Extravaganza” - comparing Old-School, Melted-Butter, Thin & Chewy, Thin & Crunchy, Brown-Butter, and “Scone-Cookie” styles. • How to read a baker’s percentage and why ingredient functions (flour, sugar, butter, eggs, salt) matter for texture and flavour. • Preparation & baking tips: dough resting/freezing, scoops/dishers, Silpat mats, topping salt, how brown butter differs from melted butter. • My recommended recipes (all in Linktree) including: Betty Crocker/Nestle Toll House (Old School), Sixth Street (Melted Butter Chewy – my favourite for beginners), Jacques Torres (Thin & Chewy), David Lieovitz (Thin & Crunchy), Serious Eats & Broma Bakery (Brown Butter) + “Scone Cookies” & Brookies. • My professional kitchen habits and mindset to become your own recipe-developer. Resources if you want to dig deeper into pastry science: How Baking Works by Paula Figoni Professional Baking by Wayne Gisslen Links Website: https://thepracticeofpastry.com Formulator: https://thepracticeofpastry.com/recip... TikTok:   / thepracticeofpastry   Substack: https://substack.com/@thepracticeofpa... the PoP Baking Club:    / @thepracticeofpastry   Chapters: 0:00 – Intro & Baking Club announcement 1:31 – Cookie Experiment Extravaganza 2:38 – Cookie categories & recipes list 2:46 – Old School / Basic (Betty Crocker, Nestle Toll House) 2:54 – Melted Butter (Sixth Street – Chewy) 3:15 – Thin & Chewy (Jacques Torres) 3:26 – Thin & Crunchy (David Lieovitz) 3:42 – Brown Butter (Serious Eats – Kenji) 4:12 – Brown Butter critique (Broma Bakery) 4:19 – “Scone Cookies” & Brookie 4:48 – Baker’s Percentage & Ingredient Function 7:11 – Why Sixth Street is our recommended beginner recipe 8:55 – Baker’s Percentage deep dive 10:19 – Ingredient function explanation 17:42 – Drop cookies, scoops/dishers, dough resting/freezing 19:07 – Dough refrigeration & freezing tips 28:17 – Ingredient deep dive continued 30:00 – Why Broma Bakery brown butter cookie fails 30:53 – Demonstration of Sixth Street recipe 31:38 – Professional kitchen habits 35:08 – Silpat mats for even baking 38:36 – Salt topping techniques Don’t forget to like, comment your favourite cookie style (or recipe you’ll try), subscribe and hit the notification bell so you never miss a Practice of Pastry Club session. #ChocolateChipCookies #BakingTips #CookieScience