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THE ULTIMATE COOKIE

Picture for THE ULTIMATE COOKIE

1,051,033 views  Listen, chocolate chip cookies are out and everything cookies are in – as in, everything is in this cookie!!

US

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INGREDIENTS

For the Everything Cookie Ingredients:

For the Everything Cookie Ingredients:

(226 g) browned butter, room temperature

8 oz (226 g) browned butter, room temperature

(276 g) light brown sugar

9 ½ oz (276 g) light brown sugar

(127 g) granulated white sugar

4 ½ oz (127 g) granulated white sugar

large eggs

2 large eggs

11 ½ oz (326 g) all purpose flour

kosher salt

1 tbsp kosher salt

hazelnut coffee grounds, finely ground

1 tbsp hazelnut coffee grounds, finely ground

vanilla extract

1 tsp vanilla extract

baking soda

½ tsp baking soda

baking powder

½ tsp baking powder

 (453 g) inclusions

16 oz (453 g) inclusions

for the Suggested Inclusions:

for the Suggested Inclusions:

semi sweet or dark chocolate chips

semi sweet or dark chocolate chips

milk chocolate chips

milk chocolate chips

butterscotch chips

butterscotch chips

peanut butter chips

peanut butter chips

toffee bar chunks

toffee bar chunks

dark chocolate

dark chocolate

kettle chips

kettle chips

pretzel chips

pretzel chips

caramel popcorn

caramel popcorn

DIRECTIONS

1.

Combine the browned butter and sugars in the bowl of a stand mixer. Begin creaming the butter and sugar, using a paddle attachment, at medium-high speed. Continue mixing until the butter becomes soft, aerated, and fully combined with the sugars, about 1-3 minutes.

(226 g) browned butter, room temperature

8 oz (226 g) browned butter, room temperature

(276 g) light brown sugar

9 ½ oz (276 g) light brown sugar

(127 g) granulated white sugar

4 ½ oz (127 g) 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.

large eggs

2 large eggs

4.

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

11 ½ oz (326 g) all purpose flour

kosher salt

1 tbsp kosher salt

hazelnut coffee grounds, finely ground

1 tbsp hazelnut coffee grounds, finely ground

baking soda

½ tsp baking soda

baking powder

½ tsp baking powder

5.

Add the dry ingredients all at once to the mixing bowl, then mix at low speed until the batter is just combined. Overmixing the dough at this stage can result in unwanted gluten development.

6.

Combine the dough with the inclusions/toppings of your choice. Once again, avoid overmixing the dough.

 (453 g) inclusions

16 oz (453 g) inclusions

vanilla extract

1 tsp vanilla extract

7.

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

8.

Refrigerate the dough overnight or up to 3 days.

9.

Bake the cookies at 375°F for 18-20 minutes, rotating the pan halfway through.

10.

Tansfer the still hot cookie to a cooling rack.

11.

Enjoy warm or at room temperature.

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