She’s the Goose
From the Oven · Every Season
Brown butter, two kinds of chocolate, and a dough that rests a day in the refrigerator. The one the house asks for by name.
The dough keeps refrigerated for three days, or can be frozen in scooped mounds and baked directly from frozen — add a minute or two.
The brown butter
The dry
The wet
The chocolate
Brown the butter in a light-colored pan over medium heat, swirling occasionally, until the foam settles and the solids turn amber with a nutty aroma. Pour into a large bowl with all the browned bits; cool until just warm.
Whisk together the bread flour, all-purpose flour, baking soda, baking powder, cornstarch, and kosher salt.
Mix the warm brown butter with both sugars until smooth.
Beat in the egg, yolk, and vanilla.
Fold in the dry ingredients until no flour streaks remain.
Fold in the chocolate.
Cover and chill the dough at least 2 hours — 24 hours is better.
Heat the oven to 375°F. Scoop the dough into 3–4 tablespoon mounds on lined sheets, well spaced.
Bake 11–13 minutes, until the edges are golden and the centers look slightly underdone. Top with flaky salt while warm if you like. Cool on the pan a full 10 minutes.
The rest in the refrigerator is not optional — it is what makes them bakery-style.