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

Name: Bobby's Double Butter Cookies inspired by King of the Hill
Cook time: 6000 s
Total time: 6000 s
Yield: 4 servings
Ingredients: For the Bobby’s Double Butter Cookies; 8 oz unsalted butter, cold; 9 3/4 oz brown sugar; 4 1/2 oz granulated white sugar; 2 eggs, cold; 11 1/2 oz all purpose flour; 1 tbsp kosher salt; 1/2 tsp baking soda; 6 oz semi sweet chocolate, chopped; 6 oz dark chocolate, chopped; For the Babish’s Double Butter Cookies; 1 lb unsalted butter; 9 3/4 oz brown sugar; 4 1/2 oz granulated white sugar; 2 eggs, cold; 11 1/2 oz all purpose flour; 1 tbsp kosher salt; 1/2 tsp baking soda; 3 oz semi sweet chocolate chips; 3 oz butterscotch chips; 2 1/2 oz toffee almond chocolate, chopped; 1 1/2 oz pretzels; 1 oz peanut butter breakfast cereal; 1 oz caramel popcorn; As needed finishing salt

cook:

1 h 40 min

1,617,981 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

original

metric

INGREDIENTS

For the Bobby’s Double Butter Cookies

8 oz unsalted butter, cold

9 ½ oz brown sugar

4 ½ oz granulated white sugar

2 eggs, cold

11 ½ oz all purpose flour

1 tbsp kosher salt

½ tsp baking soda

6 oz semi sweet chocolate, chopped

6 oz dark chocolate, chopped

For the Babish’s Double Butter Cookies

1 lb unsalted butter

9 ½ oz brown sugar

4 ½ oz granulated white sugar

2 eggs, cold

11 ½ oz all purpose flour

1 tbsp kosher salt

½ tsp baking soda

3 oz semi sweet chocolate chips

3 oz butterscotch chips

2 ½ oz toffee almond chocolate, chopped

1 ½ oz pretzels

1 oz peanut butter breakfast cereal

1 oz caramel popcorn

As needed finishing salt

DIRECTIONS

For the Bobby’s Double Butter Cookies

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.

8 oz unsalted butter, cold

9 ½ oz brown sugar

4 ½ oz granulated white sugar

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

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.

2 eggs, cold

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

11 ½ oz all purpose flour

1 tbsp kosher salt

½ tsp baking soda

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

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.

6 oz semi sweet chocolate, chopped

6 oz dark chocolate, chopped

Refrigerate the dough for at least 1 hour.

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

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

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.

1 lb unsalted butter

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

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.

9 ½ oz brown sugar

4 ½ oz granulated white sugar

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

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.

2 eggs, cold

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

11 ½ oz all purpose flour

1 tbsp kosher salt

½ tsp baking soda

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

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

3 oz semi sweet chocolate chips

3 oz butterscotch chips

2 ½ oz toffee almond chocolate, chopped

1 ½ oz pretzels

1 oz peanut butter breakfast cereal

1 oz caramel popcorn

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

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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