My Ultimate Cookie | Basics with Babish
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- Опубликовано: 28 сен 2024
- A special thanks to Shef for partnering with me on this episode. To order your Babish cookies and check out dishes from other shefs, click here: o.shef.com/bin.... You can use promo code BABISH15 for 15% off your first order.
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My mom switched over to making her cookies with browned butter years ago and it was one of the most incredible discoveries she ever made in terms of baking. Those cookies are straight up heavenly.
Brown butter or bust!!!
Yes!!!
I did it for sugar cookies once and even icing for doughnuts it's next level man also Madagascar vanilla
I use brown butter in every recipe along with vanilla paste instead of extract (or Watkins baking vanilla extract depending on what I can get) and just 2 changes improve everything. I’ll never go back to unbrowned butter
My three cookies tricks are: browned butter, freezing the dough and sea salt on top. Gets em every time.
You bake the cookies from frozen? Or you freeze the dough, defrost and then bake?
@@futasupastah I’ve tried several cookie recipes, when they say to freeze them overnight I recommend shaping them into the size you may want that way you don’t have to defrost them
And 500mg cannabis per cookie.
I love cookies.
I also love cookies.
@@LOVEMUFFIN_official me too I love cookies.
I too also love cookies
I love biscuits 🇳🇿
@@tumatauenga6433 I love both.
Andrew, I'm proud of you & your team for taking time out of your busy lives to make these cookies & donate the proceeds to No Kid Hungry.
I’m making the dough right now and it smells incredible. Thank you for explaining the proper way to brown butter. Two things about the recipe as it prints out from the website:
-vanilla extract is a listed ingredient but never mentioned in the instructions
-it would be easier to follow the recipe if the ingredients were listed in order of which they are used. The vanilla extract is listed within the dry ingredients.
I can’t wait to see how these turn out, and I look forward to having fun with the different inclusions. Thank you for sharing 💙
Vanilla would go in at the same time as eggs.
I feel like you stepped past basics here and went into food dissection. It was beautiful and awe-inspiring. I can't remember the last time I was this captivated with a cooking video. Knocked it out of the park this time Babish, home run video. And your combination of "Stuff" is genius. You may have created the ultimate party cookie.
Thanks for putting the recipe behind a paywall. I’m sure you need the money more than I do.
Do you get paid at your job?
@@TheBillyo13babish has ads running AND sponsors…
@@Tomago9387so what? Where’s the rule you can only get income from one source.
@@TheBillyo13 there is no rule but don’t expect us not to criticize him
@@Tomago9387It’s a buck a month… You’re looking at cookie recipes (an entirely unnecessary thing that costs well over a buck per batch to make) and complaining about a BUCK PER MONTH… On your phone that costs atleast hundreds of dollars mind you🙄.
I love how you seriously thought out your control. Educating viewers is paramount to entertaining them and you manage to do both -- very well. Thank you for the time put in to film, edit, upload (and help fund a charity).
I've used butter browned in a cast-iron skillet to make a skillet chocolate chip cookie and the smell is HEAVEN!
This is the first I’ve heard of Shef. I’ve been looking for a way to sell my baked goods and now I might finally have a chance to do it. I signed up the day I watched this video. Even if Shef isn’t in my small town yet, I hope to be ready as soon as it arrives. Thank you Babish!
I could use it to start my canna cafe!
I baked a batch cookies right after I finished making the dough and some cookies 48 hours later and the difference in taste and texture was crazy. The 1st batch just tasted like your run of the mill cookies but the 48 hour cookies were crispier and was more chewy on the inside but had more flavor than the 1st batch.
!! congrats
Ya whatever. U know its just a lie to get people to buy their cookies bcuz they will not want to wait 2 days. 🙄
Awesome! Definitely will take this into consideration for my next batch!
My favorite cookie uses a basic chocolate chip base, but it has the light brown sugar switched out for dark brown sugar. The butter swapped out for brown butter. Then, make it into a white chip macadamia nut cookie that spreads out nicely in the oven for a soft chewy cookie with crispy edges. These changes also make a great chocolate chip cookie if you use mini chocolate chips and only half the amount that your standard tolehouse recipe calls for. This keeps it from being too chocolaty and still gets a bit of chocolate in every bite.
You’re the one that me on to brown butter, so while I’m skeptical of the flavored coffee, I’ll absolutely try it!
Love it. I use shortening. Less baking soda. And I take the tray out and smash it on the floor half way through baking. Flatten and wrinkle.
You're a madman, Andrew, with all those mix-ins. I approve.
Also you can make brown sugar if you have molasses and regular granulated white sugar. ya know, in case you forget it at the store like a dingus or feel like mixing more things together.
The best cookies are the play dough one that may or may not have sent me to the hospital as a kid
Definitely brown butter and definitely chill the dough. That should be the standard😊 my husband also uses roughly chopped semi sweet chocolate wafers, which gives a nice choco distribution
I tried this recipe, and it was INCREDIBLE. The cookies are incredibly crunchy yet fudgy inside, they're gloriously buttery, and that hazelnut flavoured coffee adds a subtle bitterness that makes you legit crave for more. They're EXTREMELY rich so I can't make them that often, but this recipe is one I'll definitely bring again next time my friends come over (I went with normal chopped dark, milk and white chocolate for the additions, and the white becomes crunchy and delicious, super recommend)
How many cookies did you get out of the recipe? his photo only shows about 8!
@@thepinkpeanut7 I think I got around 20? Although I made mine a little smaller, and it probably depends on the scoop
It feels like an episode like this deserves an in-depth episode where you experiment with different combos until you get to the recipe you have now.
Isn't that what he did in this video?
@@Quanic2000pretty sure they meant the viewer can mix and match using babish's results as a guide
My favorite cookie recipe is the one on Basics with Babish. The browned butter and sea salt on top combine to make a truly foodgasmic flavor and texture. So grateful for that recipe.
Babish’s ultimate cookie recipe has me drooling! I can’t wait to try it out and indulge in the deliciousness. 🍪🤤
I use an ASL mnemonic device for baking powder and soda. Soda spreads (S to 5) and Powder puffs (P to K)
What if you made all the snacks (minus cereal soup) from Craig of the Creek episode, "After school Snackdown"
I literally yelled “ OOO COOKIES” , I’m so glad I’m in my room alone 😅
in case anyone else was confused about the butter amount: the recipe says 8oz/226g which is 2 sitcks of butter. so you need to add 25% when browning it. so 2oz/56.5g lol/a quarter of a stick
I sure would've appreciated a written recipe of the final cookie
Turn on subtitles
It’s in the description
3rd link in the description
Do you not read? It's in the description lol
The written recipe is in the description but in oz and grams
At the beginning of the video I was worried I was doing something wrong. Since I found vanilla paste I refuse to use extract. Thank you for the validation.
I always brown the butter but never thought to add a bit more!! My aunt always did butter flavoured crisco instead of butter as well
Maybe an early Easter video can be you making Eggs Bunny-dect from Close Enough cartoon
Yes! I love adding nuts and other stuff into my cookie dough.
Would love to see you make all the foods that T-Bo jammed a stick through from iCarly
I know it's not fancy, but my ultimate cookie recipe is just the chocolate chip cookie recipe on the back of the Nestle Toll House semi-sweet chocolate chip bag. The only change I make is replacing maybe a quarter of the flour with whole wheat flour, preferably freshly ground so you get the flavorful bran as part of it.
Warm chocolate chip cookies are amazing. Brown butter brings them to a truly transcendent level
Add in slightly toasted oats, instant espresso, and pecans or walnuts for some truly heavenly cookies.
when you bake with brown butter, you need to make up for the moisture lost from browning the butter or else the texture will end up brittle.
I’ve really enjoyed watching your videos over the years and seeing the ink collection on the forearms grow!
Wait, I'm trying to become a professional baker one day and I make a mean Tres Leches and Chocoflan (all from scratch) so thank you for introducing Shef! I'm signing up right away!
Please do Riddler's Latte and slice of Pumpkin Pie from 2022 Batman
The smell that day of filming must have been heavenly
Shef's site seems kinda... chunked together? before even letting you on the site it demands you create an account which is already annoying, then after making one... half of it just doesn't work. throws you off to a blank page so you try to go back and use the search function and... the only results it would give are "we couldn't find that" I hope it worked for you guys because it sure didn't for me.
Yeah it's getting to be more of a problem with content creators pushing these fly by night sponsors.
I heard for soft cookies you can immediately put them in a containing so the evaporating moisture is trapped
*If it were up to me, I'd use your final recipe but roughly chop some dark baking chocolate in lieu of the multitude of fillings. Simple dark chocolate "chips" will always be superior imo*
I added brown miso paste and sourdough discard, extra umami and delicious
10 years after my mid school days, I finally realised how I was suppose to do the final course work of developing a existing receipe...
4:41 Can anybody explain this please ?
3 parts brown + 2 parts brown - is this - 75% brown 25% white ?
If you want the perfect cookie shape form your cookies into hockey pucks not balls. Once the cookies are cooked, take your cookie pan and hold it 6-10 inches above your counter and drop it. The perfect circle
I have made these cookies twice now…the first time I did not use enough butter for browning to start and supplemented with regular butter to get the proper amount. Those cookies were incredible. The second time, I used only brown butter and I have found the cookies to taste very salty…though I have not added any salt….does anyone else here find the effects of browned butter to cause their cookies to have a saltier taste? (Yes I did use unsalted butter both times)
I add molasses to mine, eggs and vanilla mixed together.
Try cooking up the welcome home cake from coraline
kettle chips??? in cookie??
When in doubt, crank it to 350F. It works 80% of the time.
Making the ultimate cookie unlocking the secrets of the universe
I have a couple of problems with baking cookies. One is that maybe half the dough never makes it into the oven. The other is that those that come out of the oven, half of them never make it to room temperature. I love hot, scald your mouth and tongue, cookies..... The ultimate would be a peanut butter, oatmeal raisin, and chocolate chip cookie....
Found a similar recipe from Rick Martinez a couple years ago. Brown butter really changes the chocolate chip cookie game.
A couple-few years back, Ben Krasnow of the Applied Science channel made a machine to quickly iterate recipes with different ratios of ingredients, in pursuit of the perfect chocolate chip cookie dough recipe. Yay for cookie science! 🧑🔬🍪
As one Daniel Avidan said, "Cookies! They're the taste of happy"
made this recipe for christmas, the fam loved it!
Babish isn't available right now but check out these other Shefs cooking in your area. 🥺
Amazed by the these cookies
I love this cookie recipe 🤤😋
You can also experiment with different flours. Whole wheat flour makes chewy cookies
Blows Toll House out of the water
Life cold and hard. Cookie soft and warm.
i’ve found that doughs i make with baking soda or baking powder often come out feeling more hydrated than ones i make without so maybe the cookies with the leaveners were able to spread out more because they were looser?
These look amazing! And I was ready to order, but I guess Shem isn’t available in So Cal.
Have you ever tried barley malt sirup with these?
European here. I love the video (like pretty much all the others you've published).
My only adaptation to this was to actually reduce the sugar content by 100gr. Still soo delicious. Maybe it's the european way, maybe just my personal taste, but having more sugar than flour in a cookie recipe was kindof off to me. Looking forward to the next one! ❤
I have always loved cookie monster
Baking powder vs baking soda. One of them is just a base, the other is a base and acid that react once wet. And I can never remember which is which.
When will the cookies be available to purchase?
Baking soda: basic, add to acidic ingredients
Cream of tartar: acidic, add to basic ingredients
Baking powder: blend of both, add to neutral pH ingredients.
The acid and base react to produce CO2 which gives you your rise.
If your ingredients come out to be only lightly one or the other, balance with the appropriate substance then add baking powder as needed to be the workhorse.
Would like to order some so much, but I live in france...
I can see the lessons learned from Alvin's 100hr cookies in this, truely univeral rules.
Babish is my favorite cooking channel
Jack-Jack's mouth is flooding the Parr's house while watching this!
How finely ground? Espresso, Turkish?
Thank you,
No doubt the grocery bill for this experiment was high. Thank you for conducting it on our behalf. Unfortunately, I can't follow the recipe along because of the paywall on the website :/
Oatmeal Raisin cookies are the best cookies and I will fight anyone (virtually) who says otherwise.
Where can I find the full final recipe online? Is it typed anywhere?
sugar cookie with a butterscotch swirl
the sugar in the cookie itself is toned down because of the butterscotch
oh man salted butterscotch im gonna make that sometime
One note for my European friends. You might want to dial down the sugar. I just made them and as delicious as they are they're way too sweet. I'm not used to this much sugar.
Say what you will about Buzzfeed, but years ago I found an article where someone basically did this and came up with the "best" cookie recipes, with variations for people who like cakey cookies or crispy cookies, etc. I still swear by it, just exactly as written, but I do also have my own tweaks like adding toffee bits or using browned butter that I'll swap in when I'm feeling that level of decadent (the plain ones are usually what make it to work potlucks and I'm kinda famous for them now).
HIGHLY recommend looking it up.
Is 375F using the convection setting?
I gotta do something like this, real soon...!
I figured they'd be sold out.
Can coffee with chicory be used in place of the Hazelnut Coffee?
Missed opportunity for a “baking with babish” series :/
Soda spreads, Powder puffs.
Could you make the spaghetti burger and the Lifesavers and cola chicken from Mary and Max?
do you guys have ultimate garlic noodles
Great recipe.. looks delicious 😋
But how do you bake a perfect circle
Iwill try
Great recpie...looks delicious❤️❤️
Don't forget you can make these with cannabutter, y'all!
@babish how does European vs American butter or a combination affect cookies?
Wegmans has the best Ultimate Chocolate Chip Cookies. That 400 degree one looked close
What about chocolate cookies? ❤
What do you think about a collaboration with Ethan? Multi course meal under multi view?....