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