Babish's Ultimate Cookie

Ingredients

• 10 oz Unsalted butter (browned, then cooled to room temperature)
• 9.5 oz Light brown sugar (packed)
• 4.5 oz Granulated white sugar
• 2 Large eggs
• 1.5 tsp Vanilla paste (provides richer flavor than extract)
• 11.5 oz All‑purpose flour
• 0.5 tsp Baking soda
• 0.5 tsp Baking powder
• 1 tbsp Kosher salt
• 1 tbsp Finely ground hazelnut‑flavored coffee (adds subtle coffee‑nutty note)
• 1 lb Assorted mix‑ins (milk chocolate chips, dark chocolate chips, butterscotch chips, chopped dark chocolate, peanut butter chips, dried coconut, mini pretzels, kettle chips, caramel corn) (total weight 16 oz; combine in a bowl before adding to dough)

Instructions

1. Brown the butter

   Melt the butter in a saucepan over medium heat. Swirl constantly for 4‑6 minutes, watching for the foaming to subside and the butter to turn a toasty golden brown with specks of browned milk solids. If you see the butter darkening too fast, add a small ice cube to stop the cooking.

   Time: PT5M

2. Cool the browned butter

   Remove the pan from heat and transfer the butter to a heat‑proof bowl. Let it sit at room temperature until it solidifies but remains soft enough to cream (about 10 minutes).

   Time: PT10M

3. Cream butter with sugars

   Using the stand mixer on medium‑high speed, add the light brown sugar and granulated sugar to the cooled butter. Cream for 2 minutes, or until the mixture lightens in color, becomes fluffy, and the sides of the bowl are coated.

   Time: PT2M

4. Incorporate eggs and vanilla paste

   Add the two eggs and 1½ tsp vanilla paste to the creamed butter‑sugar mixture. Beat on medium‑high for about 1 minute, until the mixture is light, creamy, and fully combined. Scrape the bowl again before moving on.

   Time: PT1M

5. Whisk dry ingredients and coffee

   In a separate bowl, whisk together the flour, baking soda, baking powder, kosher salt, and 1 tbsp finely ground hazelnut‑flavored coffee until uniformly combined.

   Time: PT1M

6. Combine wet and dry mixtures

   Turn the mixer to low speed and gradually add the dry ingredients to the wet mixture. Mix just until incorporated—about 1 minute—being careful not to over‑mix.

   Time: PT1M

7. Fold in assorted mix‑ins

   Using a spatula, gently fold the 1 lb of assorted mix‑ins into the dough until evenly distributed, taking care not to break up large chunks.

   Time: PT1M

8. Scoop dough onto parchment

   Line a baking sheet with parchment paper. Using a 2‑oz cookie scoop, portion the dough onto the sheet, spacing each mound about 2 inches apart. Cover the sheet loosely with plastic wrap.

   Time: PT2M

9. Chill the dough

   Place the covered baking sheet in the refrigerator for at least 2 hours (up to 1 week). Chilling improves spread control and deepens flavor.

   Time: PT2H

10. Bake the cookies

    Preheat the oven to 375°F. Place the cold, parchment‑lined sheet directly on the middle rack and bake for 15 minutes, or until the edges are golden brown and the centers look set. The tray should remain cold when it goes into the oven.

    Time: PT15M

    Temperature: 375°F

11. Cool completely

    Remove the cookies from the oven and transfer the sheet to a cooling rack. Let the cookies cool completely (about 30 minutes) before serving or storing.

    Time: PT30M

Nutrition Facts

Calories

306

Protein

2.9 g

Carbohydrates

35.5 g

Fat

18.9 g

Fiber

0.9 g

Ingredient Substitutions

• Instead of Unsalted butter: Salted butter (reduce added salt), Margarine
• Instead of Light brown sugar: Dark brown sugar
• Instead of Granulated white sugar: Cane sugar
• Instead of Large eggs: Egg replacer (1 tbsp flaxseed + 3 tbsp water per egg)
• Instead of Vanilla paste: Vanilla extract (use 2 tsp)
• Instead of All‑purpose flour: Pastry flour (slightly less gluten)
• Instead of Kosher salt: Table salt (use 2/3 tsp)
• Instead of Finely ground hazelnut‑flavored coffee: Espresso powder, Finely ground regular coffee
• Instead of Assorted mix‑ins (milk chocolate chips, dark chocolate chips, butterscotch chips, chopped dark chocolate, peanut butter chips, dried coconut, mini pretzels, kettle chips, caramel corn): Any combination of chocolate chips, nuts, dried fruit, pretzels, etc.

Equipment Needed

• Saucepan
• Heat‑resistant spatula or wooden spoon
• Stand mixer or hand mixer
• Large mixing bowl
• Small bowl for dry ingredients
• Whisk
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Plastic wrap
• Refrigerator
• Oven
• Cooling rack
• Cookie scoop (2 oz) (optional)
• Knife and cutting board (optional)

Critical Steps — Do Not Skip

• Brown the butter without burning it
• Do not over‑mix the dough after adding the dry ingredients
• Chill the dough for at least 2 hours before baking

Chef Tips from the Video

• Add a small ice cube to the pan the moment the butter turns brown to stop cooking instantly
• Use a kitchen scale for precise butter and sugar weights
• Mix the assorted chips and crunchy items separately before folding into the dough to avoid clumping

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze individual cookies on a tray, then transfer to a zip‑top bag; keep for up to 2 months.

Room temperature: Best enjoyed the same day; can sit out for up to 24 hours in a sealed container.

Make-Ahead Tips

• The dough can be refrigerated for up to 1 week or frozen for up to 2 months. Thaw frozen dough in the fridge before scooping.

Frequently Asked Questions