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BOBBY'S DOUBLE BUTTER COOKIES INSPIRED BY KING OF THE HILL

cook:

1 h 40 min

Picture for Bobby's Double Butter Cookies inspired by King of the Hill

1,603,778 views  This week, we're taking a look at Bobby Hill's brilliant (and age-appropriate) idea of doubling the butter in a factory-standard chocolate chips cookie. How can we prevent paper-thin, floppy, ineffectual cookies as a result of all the added richness? We need only listen to the wisdom of Lama Sanglug: let the wind take the world away, and make sure the butter stays emulsified.

4 servings

US

original

metric

INGREDIENTS

For the Bobby’s Double Butter Cookies

For the Bobby’s Double Butter Cookies

unsalted butter, cold

8 oz unsalted butter, cold

brown sugar

9 ½ oz brown sugar

granulated white sugar

4 ½ oz granulated white sugar

eggs, cold

2 eggs, cold

all purpose flour

11 ½ oz all purpose flour

kosher salt

1 tbsp kosher salt

baking soda

½ tsp baking soda

semi sweet chocolate, chopped

6 oz semi sweet chocolate, chopped

dark chocolate, chopped

6 oz dark chocolate, chopped

For the Babish’s Double Butter Cookies

For the Babish’s Double Butter Cookies

unsalted butter

1 lb unsalted butter

brown sugar

9 ½ oz brown sugar

granulated white sugar

4 ½ oz granulated white sugar

eggs, cold

2 eggs, cold

all purpose flour

11 ½ oz all purpose flour

kosher salt

1 tbsp kosher salt

baking soda

½ tsp baking soda

semi sweet chocolate chips

3 oz semi sweet chocolate chips

butterscotch chips

3 oz butterscotch chips

toffee almond chocolate, chopped

2 ½ oz toffee almond chocolate, chopped

pretzels

1 ½ oz pretzels

peanut butter breakfast cereal

1 oz peanut butter breakfast cereal

caramel popcorn

1 oz caramel popcorn

As needed finishing salt

As needed finishing salt

DIRECTIONS

1.

For the Bobby’s Double Butter Cookies

1.

Combine the unsalted butter and sugars in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugars together until fluffy and lighter in color, about 5-6 minutes.

unsalted butter, cold

8 oz unsalted butter, cold

brown sugar

9 ½ oz brown sugar

granulated white sugar

4 ½ oz granulated white sugar

2.

Scrape down the sides of the bowl to make sure the mixture is homogeneous.

3.

Start adding the eggs, one at a time, and mixing thoroughly in between additions. Make sure to scrape down the bowl in between additions as well, this will ensure the entire mixture is well combined.

eggs, cold

2 eggs, cold

4.

In a separate bowl, combine the flour, salt, and baking soda. Whisk to evenly distribute the ingredients.

all purpose flour

11 ½ oz all purpose flour

kosher salt

1 tbsp kosher salt

baking soda

½ tsp baking soda

5.

Add the dry ingredients all at once to the mixing bowl, then mix at low speed until the batter is just combined.

6.

Finally, add the chopped chocolate and chocolate chips and mix until just combined. Overmixing the dough at this stage can result in unwanted gluten development.

semi sweet chocolate, chopped

6 oz semi sweet chocolate, chopped

dark chocolate, chopped

6 oz dark chocolate, chopped

7.

Refrigerate the dough for at least 1 hour.

8.

Using an ice cream scoop, scoop the dough into mounds. Place them evenly on a large, rimmed baking sheet lined with parchment paper.

9.

Bake the cookies at 350°F for 20-30 minutes, rotating the pan halfway through.

10.

Allow the cookies to cool on the sheet pan for 5 minutes before transferring them to a cooling rack.

11.

Enjoy warm or at room temperature.

12.

For the Babish’s Double Butter Cookies

1.

Melt the butter in a medium skillet until melted. Continue cooking the butter until the milk solids separate and sink to the bottom of the skillet, about 3-4 minutes. Continue cooking until the milk solids are golden brown and toasted, an additional 2-3 minutes.

unsalted butter

1 lb unsalted butter

2.

Pour the browned butter into a heat-proof vessel and refrigerate until firm.

3.

Transfer the refrigerated browned butter to the bowl of a stand mixer. Add the sugars and mix, using a paddle attachment, until light and fluffy, about 5-6 minutes.

brown sugar

9 ½ oz brown sugar

granulated white sugar

4 ½ oz granulated white sugar

4.

Scrape down the sides of the bowl to make sure the mixture is homogeneous.

5.

Start adding the eggs, one at a time, and mixing thoroughly in between additions. Make sure to scrape down the bowl in between additions as well, this will ensure the entire mixture is well combined.

eggs, cold

2 eggs, cold

6.

In a separate bowl, combine the flour, salt, and baking soda. Whisk to evenly distribute the ingredients.

all purpose flour

11 ½ oz all purpose flour

kosher salt

1 tbsp kosher salt

baking soda

½ tsp baking soda

7.

Add the dry ingredients all at once to the mixing bowl, then mix at low speed until the batter is just combined.

8.

Add in the additional toppings and mix until just combined, any excess mixing will result in unwanted gluten development.

semi sweet chocolate chips

3 oz semi sweet chocolate chips

butterscotch chips

3 oz butterscotch chips

toffee almond chocolate, chopped

2 ½ oz toffee almond chocolate, chopped

pretzels

1 ½ oz pretzels

peanut butter breakfast cereal

1 oz peanut butter breakfast cereal

caramel popcorn

1 oz caramel popcorn

9.

Using an ice cream scoop, scoop the dough into mounds. Place them on a large, rimmed baking sheet lined with parchment paper. Wrap the sheet tray in plastic wrap and refrigerate the dough for 3 days.

10.

Working in batches to avoid overcrowding, bake the cookies at 325°F for 20-30 minutes. Halfway through the baking time, rotate the pan and top with finishing salt.

As needed finishing salt

As needed finishing salt

11.

Allow the cookies to cool on the sheet pan for 5 minutes before transferring them to a cooling rack.

12.

Enjoy warm or at room temperature.

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