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BABISH'S ULTIMATE COOKIE

Name: Babish's Ultimate Cookie
Cook time: 172800 s
Total time: 172800 s
Yield: 8-10 cookies
Ingredients: 170 g all purpose flour; 90 g bread flour; 50 g spelt; 1 cup brown butter, solidfied; 200 g dark brown sugar; 175 g white sugar; 2 tsp vanilla paste; 2 eggs; 1 egg yolk; 1 tbsp ground hazelnut coffee; 9 g kosher salt; 1 tsp baking soda; 8 oz white chocolate, caramelized; 2 oz dark chocolate chips; 2 oz semi sweet chocolate chips; 9 chocolate fèves, optional; 1 tsp finishing salt

cook:

48 h

410,070 views Level 10 - Babish's Ultimate Chocolate Chip Cookie

original

metric

INGREDIENTS

170 g all purpose flour

90 g bread flour

50 g spelt

1 cup brown butter, solidfied

200 g dark brown sugar

175 g white sugar

2 tsp vanilla paste

2 eggs

1 egg yolk

1 tbsp ground hazelnut coffee

9 g kosher salt

1 tsp baking soda

8 oz white chocolate, caramelized

2 oz dark chocolate chips

2 oz semi sweet chocolate chips

9 chocolate fèves, optional

1 tsp finishing salt

TOOLS

baking sheet

Babish measuring cups and spoons set

kitchen scale

oven

spatula

rubber spatula

fridge

whisk

stand mixer with dough hook attachment

hand mixer

Babish mixing bowl

Babish glass bowl

parchment paper

plastic wrap

wire rack

DIRECTIONS

Caramelize white chocolate, preheat oven to 250-275 °F, add to silpat on sheet tray. Bake for about 45 minutes, scraping and turning every 10-15 minutes.

8 oz white chocolate, caramelized

baking sheet

spatula

oven

Add all purpose and bread flour to sheet tray, toast for 20-30 minutes at 350 °F, turn every 5 minutes. Should lightly change in color and smell very nutty. Refrigerate until room temp. Add spelt, coffee, salt and baking soda. Whisk to combine.

170 g all purpose flour

90 g bread flour

1 tbsp ground hazelnut coffee

9 g kosher salt

1 tsp baking soda

baking sheet

oven

Babish measuring cups and spoons set

kitchen scale

whisk

Cream solid brown butter and sugars for 2 minutes, until fluffy and pale. Add eggs, 1 at a time, scraping in between. Add vanilla, mix again.

1 cup brown butter, solidfied

200 g dark brown sugar

175 g white sugar

2 eggs

Babish measuring cups and spoons set

kitchen scale

stand mixer with dough hook attachment

hand mixer

Babish mixing bowl

rubber spatula

Add flour mixture, mix until 75% incorporated, add chocolate. Scoop into 2-ounce balls on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate 1-3 nights.

Babish mixing bowl

stand mixer with dough hook attachment

hand mixer

baking sheet

Preheat oven to 330- 350 F°. Allow cookie dough to return to room temperature, about 15 minutes before baking. Crack open the dough balls.

oven

baking sheet

Then, optionally press a chocolate fèves into each cookie dough ball.

9 chocolate fèves, optional

Transfer to the preheated oven and bake for 6 minutes, rotate the pan, return to the oven and bake for 6 minutes.

baking sheet

oven

Remove from the oven and pan bang 3-4 times, until chocolate ripples appear.

baking sheet

Bake another 2-3 minutes, remove and pan bang 1-2 times.

oven

10.

Allow cookies to rest on the baking sheet for 2 minutes before transferring to a wire rack or at least 10 minutes before serving.

baking sheet

Babish mixing bowl

wire rack

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