Ultimate chocolate chip cookie
Binging with Babish · ♥ 42.8K likes · 1.3M views · 9 min video
Read about cookies in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 9½ oz light brown sugar
- 4½ oz white sugar
- 225 g unsalted butter
Control recipe: cream the brown sugar, white sugar and softened butter on medium high for one to three minutes, until the mixture sticks to the side of the bowl and lightens.
- 2 whole eggs
- 1 tsp vanilla extract
Scrape the bowl, add the eggs and vanilla extract and beat 30 seconds to a minute, until light and creamy.
- 11½ oz all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tbsp kosher salt
In a separate bowl whisk the flour, baking soda, baking powder and kosher salt until homogenous, so the leaveners and salt are evenly distributed.
Add the dries to the wets on medium low until just combined; overmixing develops gluten and beats in air.
- 12 oz plain chocolate chips
Add the chocolate chips on medium low until just evenly distributed and scrape the bowl.
Temperature test: 400F for 12 minutes, 350F for 20 minutes and 300F for 35 minutes; the 400F cookie was his favourite, with a moist centre turning fudgy once cooled.
Chill the scooped dough at least two hours before baking; it changes spread and height, giving a softer interior and crispier exterior.
Dough held in the fridge two days bakes deeper in colour and chewier, with a more toffee-like flavour.
- ½ stick unsalted butter
Ultimate version: brown the butter over medium heat four to six minutes, swirling almost constantly, until the foaming subsides, the butter goes semi-clear and the dairy solids turn toasty golden brown.
Browning the butter
- 1 whole ice cube
Remove it from the pan entirely, or drop in a small ice cube to stop the residual heat carrying it to burnt, and cool at room temperature until soft but solidified.
- 1½ tsp vanilla paste
Cream the cooled brown butter with the brown and white sugar until fluffy but not too fluffy, scrape, add the eggs and the vanilla paste and cream 30 seconds to a minute.
- 1 tbsp finely ground hazelnut flavored coffee
Whisk the flour, baking soda, baking powder, kosher salt and the ground hazelnut coffee together.
- 1 lb stuff
Mix in the pound of chocolate, chips, pretzels, chips and caramel corn, taking care not to overmix and break the pieces up.
Mixing in a pound of 'stuff'
Pre-scoop onto a parchment lined baking sheet, cover with plastic wrap and keep in the fridge.
Bake at 375F on a cold tray about 15 minutes, until they hold together well enough to be gently twisted on the sheet, then cool completely.