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.
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
@@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
I found (on accident )that when hand mixing the recipe from your cookbook, if you whip the butter and sugar, fold in the dry ingredients carefully, and add the eggs when it almost starts to become a shaggy bunch of stuff and finish mixing carefully, the cookies don't spread so thin. I don't understand the science behind it, but its what works best for me without the stand mixer.
Amazing cookies! But one avenue you forgot to explore in pursuit of the ultimate cookie is flour types. All purpose is what I used for making cookies for years until someone explained that by having a higher protein flour like bread flour in your dough you can have add more moisture, hence making chewier cookies. Definitely something I recommend looking into Babish! :)
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 💙
Nothing like a classic babish video with the continous backdrop of "Murmurations" by Blue Wednesday. The song is and always has been perfect for his vibe.
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).
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 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.
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.
A cool trick i use in my cookies is when i am done browning the butter instead of just throwing in water ice cubes, i toss in 1-2 coffee ice cubes i make prior along with a teaspoon of instant coffee (Trust me among all the other strong flavours in my cookies it's not overpowering). instead of adding granulated salt i like to mix in a small handful of himalyan pink rock salt so you get more concentrated pops of salt among all the other flavours going on, maybe some toasted nuts, and of course a nice mix of dark and mild chocolate. You get toasted nuttiness, chocolatiness, toffeelike, mocha like salty cookie. quite nice
Absolutely amazing recipe babish,my entire extended family and girlfriend's family went crazy for these they thought I brought these from an expensive bouje bakery , because especially in my country these are rare .I added nutmeg and cinnamon too. And it made the cookies smell even more nice
I really really really love the structure of this video, its really informative if we want to change the recipe and have our own perfect cookie. I would love to see this kind of thing with other foods like pizzas where you have a similar level of differing variables. It would save a lot of people a lot of time building their own recipes to see it.
baking powder is baking soda mixed with cornstarch and cream of tar tar. cream of tar tar is used in candy making it keeps sugar from crystalizing and hardening. cornstarch gives a shew, and baking soda has a reaction with the cream of tar tar which fyi is an acid, and that's why it makes things rise.
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 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.
@@tiffanyblitz Yeah, it won't even let me see the page. As soon as I enter my ZIP code I get a redirect to a blank page that, sometimes, has a queue list. The whole website seems poorly designed and planned out unfortunately. Great concept, poor execution.
Banish: You attempt to send one creature that you can see within range to another place of existence. The target must succeed on a Charisma saving throw or be banished.
Hey. Not noticed this feedback anywhere but you didn't mention adding the vanilla on the recipe on your website for your ultimate cookies. It's just in the ingredient list. Just so you know!
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.
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)
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.
Small suggestion: When giving directions like "fluffy, but not too fluffy", it'd be really helpful to give a better visual of what you're talking about. Especially in a BWB video.
Finally a Basic with Babish episode doing what the title says, going over the basics. Granted the last time he did a cookie episode was a year ago, this is a welcome addition.
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!
wonderful video. may have been mentioned in comments or you may have done the research, but B Powder is essentially B Soda with an acid added to elicit the gas release is less than acidic use case. example being making pancake batter. b soda pairs with the buttermilk to create leavening. if you were to omit the acidic buttermilk you may need B powder to add back some acid. But why would you skip on the buttermilk?
In the intro song, if you rewind 5 seconds just before the title "babish culinary universe" comes out, you can make a perfect loop of the song, making it look like a real sequence. Yep, you're welcome
Browned butter, great idea to try! Another would be to try toasted sugar, can add a great kind of caramel nuttiness. My favourite recipe personally is a Frankenstein Levain knock off choc chip
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
@@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🙄.
*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*
Whenever I follow a American recipe, I only use about 40 to 50 percent of sugar in the recipe. American recipes at least in TH-cam are too sweet. I don't understand why sugar weight always is at least as same as the weight of flour.
the website recipe used to be free to access, i used it just a couple months ago. now its behind a pay wall. that is scummy, and frankly a bad reflection on your character andrew
@@Bigdog5400 thanks for letting me know, i don’t really use reddit and wasn’t aware. i’m still bummed about the change, but reading andrew’s post helped clear up things at least. i wish it were a pinned post on the thread or maybe he included the original links somewhere in the description or something so i didn’t have to go digging though
baking soda needs acidity to fully effect leavening, it also denatures proteins which lets the cookie spread more. Depending on how much leavening and how much spread vs cakiness you want, you can change the ration between soda and powder.
We eat enough corn as it is you absolute maniac. Thank you for the for the baking powder/baking soda experimentation, it was nice to finally visually see the difference in how it changes the cookie.
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.
Could you do a Basics video over Tomato Sandwiches? They're simple and an iconic food for many Americans, but there's a ton of different ways to make one and I'm curious what your take on it would be
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 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.
A note for non-americans (probably) who want to make these: I've cut sugar amounts by 30% from the recipe, but cookies still ended up a bit TOO sweet for my taste. Otherwise an amazing recipe
One of the best chocolate chip cookies I have every made used a reverse-cream method. I’m not sure why this improved things so. Otherwise, this episode reinforces everything I’ve come to know instinctively as a baker. Oh, I do have one question. Is the temperature for a convection or standard oven?
So the idea of baking powder vs baking soda is that baking SODA is simply sodium bicarbonate, or bicarbonate of soda, whatever you like. It's a fairly basic compound that will react with anything acidic in your mixture, which will lessen acidity, create carbon dioxide gas, water, and whatever salt compound is appropriate for the acid it meets (which is what lets it work as a leavening agent - this gas allows things to rise) as well as, apparently, act as a catalyst for the Maillard reaction. However, it is technically not a leavening agent by itself, as it requires something acidic to do so. Luckily, it will only rapidly react to acid if it's dissolved into solution, which it does in any dough, batter, or what have you. This is where baking POWDER comes in. Baking powder is simply baking soda with a solid acidic powder mixed in. I don't know if there's a standard acid used, but cream of tartar is a common one. It's also mixed with powdered starch to act as a buffer between the two, preventing them from reacting. When the baking powder is dissolved, however, it will begin to react and create the CO2 gas that allows your cookies, or cakes, to rise. It will do this much faster in the oven, due to the added heat. In context of the cookies made, the no-leavener cookie had no rise, and thus didn't spread out very much. What happens during baking is the cookies will rise upwards, but then collapse and spread out. Since there was no rise, the cookie stayed tall and dense. The rest is explained pretty well by Andrew's knowledge of the Maillard reaction.
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.
@@SarafinaSummers rookie numbers
I found (on accident )that when hand mixing the recipe from your cookbook, if you whip the butter and sugar, fold in the dry ingredients carefully, and add the eggs when it almost starts to become a shaggy bunch of stuff and finish mixing carefully, the cookies don't spread so thin. I don't understand the science behind it, but its what works best for me without the stand mixer.
Amazing cookies! But one avenue you forgot to explore in pursuit of the ultimate cookie is flour types. All purpose is what I used for making cookies for years until someone explained that by having a higher protein flour like bread flour in your dough you can have add more moisture, hence making chewier cookies. Definitely something I recommend looking into Babish! :)
Having 50/50 is a great shout in my opinion
I like to use a mix of bread flour and cake flour myself
that just balances out and ends up with the same protein content as all purpose bruh
@@jaybird9451 It would likely still result in a difference in texture though since cake flour is so much finer than bread flour.
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.
the two things I've found really help with cookies is using melted butter and using extra egg yolk instead of just all whole eggs
This is what I do too. One egg yolk with one whole egg for crispy edges and soft insides
Not just melting, but browning the butter. It adds a wonderful depth to cookies.
What difference does it make that the butter be melted?
@futasupastah tbh I'm not entirely sure, maybe it dissolves the sugar slightly?
@@futasupastah the proteins in the butter undergone the Maillard reaction and get a deep nutty flavor.
Nothing like a classic babish video with the continous backdrop of "Murmurations" by Blue Wednesday. The song is and always has been perfect for his vibe.
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).
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 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.
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.
Eventually we are going to get a home made girl scout cookie episode and I’m here for it
I don't know, I'd be scared to get on the bad side of the girl scouts.
@@jakepullman4914 Just punt all of them like a field goal
The moment of truth comes from whether Babie decides to improve upon the classic Samoas or the inferior...Caramel De-Lites.
and then have that cookie turned into a sausage if we're lucky.
Claire Saffitz did this on Bon Appetit a couple years ago
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.
A cool trick i use in my cookies is when i am done browning the butter instead of just throwing in water ice cubes, i toss in 1-2 coffee ice cubes i make prior along with a teaspoon of instant coffee (Trust me among all the other strong flavours in my cookies it's not overpowering). instead of adding granulated salt i like to mix in a small handful of himalyan pink rock salt so you get more concentrated pops of salt among all the other flavours going on, maybe some toasted nuts, and of course a nice mix of dark and mild chocolate. You get toasted nuttiness, chocolatiness, toffeelike, mocha like salty cookie. quite nice
and the excellent reason you have for not sharing some of these with me is...?
Yo. Coffee ice cubes is next level. I'm making these asap.
why didn’t i get born as one of your relatives so i could have one
greeeat idea! ill do that too!
I do this as well, with the browned butter I use to make brownies.
Absolutely amazing recipe babish,my entire extended family and girlfriend's family went crazy for these they thought I brought these from an expensive bouje bakery , because especially in my country these are rare .I added nutmeg and cinnamon too. And it made the cookies smell even more nice
I really really really love the structure of this video, its really informative if we want to change the recipe and have our own perfect cookie. I would love to see this kind of thing with other foods like pizzas where you have a similar level of differing variables. It would save a lot of people a lot of time building their own recipes to see it.
baking powder is baking soda mixed with cornstarch and cream of tar tar. cream of tar tar is used in candy making it keeps sugar from crystalizing and hardening. cornstarch gives a shew, and baking soda has a reaction with the cream of tar tar which fyi is an acid, and that's why it makes things rise.
You’re the one that me on to brown butter, so while I’m skeptical of the flavored coffee, I’ll absolutely try it!
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 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!
The smell that day of filming must have been heavenly 🍪 ❤
🍪!!
Unless of course they had a stuffy nose.
@@markofthewolvessucks8930 Even if they had stuffy noses, it still smelled heavenly; they might not have been able to experience it. That's all.
@@calypsosgarden203 oh
it was, i was there 😁
i love the bombardment of recipes and foods on the day i’m fasting
I've used butter browned in a cast-iron skillet to make a skillet chocolate chip cookie and the smell is HEAVEN!
this is how I build resilience not to break my fast, just watch your channel daily, and I have no chance of being overwhelmed.
Babish: Teaches us how to make them.
Also Babish: YOU CAN ORDER THEM RIGHT NOW
Except that I, at least, cannot. No shef here, apparently, despite living in a major city...
@@tiffanyblitz Same for me
@@tiffanyblitz Yeah, it won't even let me see the page. As soon as I enter my ZIP code I get a redirect to a blank page that, sometimes, has a queue list. The whole website seems poorly designed and planned out unfortunately. Great concept, poor execution.
I made two batches of these cookies. In the second batch I cut the quantities of the sugars in half and they were the best.
You can also make them with half splenda or half stevia for a slightly less sweet cookie.
Thanks, Babish, cookies are my favourite thing to create, so this is the perfect video tutorial. 😋🍪
Bab knock it out of the park
Banishing with Babish
Banning with Babish
Banish:
You attempt to send one creature that you can see within range to another place of existence. The target must succeed on a Charisma saving throw or be banished.
man i love cookies too :) hence my name lol
Hey. Not noticed this feedback anywhere but you didn't mention adding the vanilla on the recipe on your website for your ultimate cookies. It's just in the ingredient list. Just so you know!
i love you babish, thank you so much for sending us food videos during Ramadan.
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.
You're a madman, Andrew, with all those mix-ins. I approve.
I’ve really enjoyed watching your videos over the years and seeing the ink collection on the forearms grow!
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
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
Wow this covers so many different aspects of making cookies in under 9 minutes. Great video ❤
I literally yelled “ OOO COOKIES” , I’m so glad I’m in my room alone 😅
The best cookies are the play dough one that may or may not have sent me to the hospital as a kid
I haven’t watched basics for a while but it made me so happy he hasn’t changed the theme music and video 🤌
Babish’s ultimate cookie recipe has me drooling! I can’t wait to try it out and indulge in the deliciousness. 🍪🤤
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.
Small suggestion: When giving directions like "fluffy, but not too fluffy", it'd be really helpful to give a better visual of what you're talking about. Especially in a BWB video.
4:41 Can anybody explain this please ?
3 parts brown + 2 parts brown - is this - 75% brown 25% white ?
60% brown 40% white, 3:2 means 5 total parts so 20% each, 3*20% gives 60% for brown and 2*20 gives 40% for white
Finally a Basic with Babish episode doing what the title says, going over the basics. Granted the last time he did a cookie episode was a year ago, this is a welcome addition.
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!
All 1500 cookies were bought in like 20 minutes. So crazy!!
For extra flavor, I like to brown the butter before adding it, it adds a superb nutty flavor that just can't be replicated
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
I use an ASL mnemonic device for baking powder and soda. Soda spreads (S to 5) and Powder puffs (P to K)
YESS MY COOKIE DOUGH HAS BEEN CHILLING FOR 2 DAYS NOW. I’m making chocolate chip cookies with ginger & chili ☺️
This video really came at the perfect time. My friend is designing my first tattoo so I want to return the favor by baking her favorite dessert
Oh Lord. I can't with this right now, happy passover ❤
wonderful video. may have been mentioned in comments or you may have done the research, but B Powder is essentially B Soda with an acid added to elicit the gas release is less than acidic use case. example being making pancake batter. b soda pairs with the buttermilk to create leavening. if you were to omit the acidic buttermilk you may need B powder to add back some acid. But why would you skip on the buttermilk?
What if you made all the snacks (minus cereal soup) from Craig of the Creek episode, "After school Snackdown"
Yes! I love adding nuts and other stuff into my cookie dough.
0:02 And by "anyone anywhere" you of course mean "anyone in the United States".
In the intro song, if you rewind 5 seconds just before the title "babish culinary universe" comes out, you can make a perfect loop of the song, making it look like a real sequence. Yep, you're welcome
Would love to see you make all the foods that T-Bo jammed a stick through from iCarly
Please do Andy’s Mouth Surprise (Skittle Sandwich) from Parks and Rec and the Gummy Breakfast Burrito from Brooklyn Nine Nine! Thank you. :)
If you're afraid of Hazelnut Coffee, I like to use a little bit of almond flour to make the cookie a little denser and add a light nutty flavor.
I want to see you make Leaning Tower of Pisa Honeycake from Arthur
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
Browned butter, great idea to try! Another would be to try toasted sugar, can add a great kind of caramel nuttiness. My favourite recipe personally is a Frankenstein Levain knock off choc chip
Need a written recipe
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
Please do Riddler's Latte and slice of Pumpkin Pie from 2022 Batman
made this recipe for christmas, the fam loved it!
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 swear didn’t you already do a video like this, not complaining tho, just gives me more reasons to make cookies
*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*
Whenever I follow a American recipe, I only use about 40 to 50 percent of sugar in the recipe. American recipes at least in TH-cam are too sweet. I don't understand why sugar weight always is at least as same as the weight of flour.
I think you made biscuits.
the website recipe used to be free to access, i used it just a couple months ago. now its behind a pay wall. that is scummy, and frankly a bad reflection on your character andrew
He provides links to the deprecated websites on Reddit and apologized to everyone.
@@Bigdog5400 thanks for letting me know, i don’t really use reddit and wasn’t aware. i’m still bummed about the change, but reading andrew’s post helped clear up things at least. i wish it were a pinned post on the thread or maybe he included the original links somewhere in the description or something so i didn’t have to go digging though
Yea same I is d to come back to this recipe but now I'm bummed
>Basics With Babish
>My Ultimate Cookie
So if you brown butter for another cookie recipe, would you have to add more butter than the original recipe calls for since some of it reduces?
You never tried different flours. I use bread flower instead of AP. Cookies rise up better, crispy bottom but soft interior.
baking soda needs acidity to fully effect leavening, it also denatures proteins which lets the cookie spread more. Depending on how much leavening and how much spread vs cakiness you want, you can change the ration between soda and powder.
I would love to see yall make a pure chocolate chip cookie with lab pure products! Yall have a amazing team to be able to create it!
I love the baking stules
Cool cause you're donating to. I respect that. Nice job in making dough for people to order.
Babish is my favorite cooking channel
Making the ultimate cookie unlocking the secrets of the universe
We eat enough corn as it is you absolute maniac. Thank you for the for the baking powder/baking soda experimentation, it was nice to finally visually see the difference in how it changes the cookie.
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.
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...
Powder Puffs; Soda Spreads
LOVE your videos!
Could you do a Basics video over Tomato Sandwiches? They're simple and an iconic food for many Americans, but there's a ton of different ways to make one and I'm curious what your take on it would be
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 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.
6:35 what would be the "worse"? 🤔
A note for non-americans (probably) who want to make these:
I've cut sugar amounts by 30% from the recipe, but cookies still ended up a bit TOO sweet for my taste.
Otherwise an amazing recipe
The smell that day of filming must have been heavenly
These cookies wets my dries most thoroughly.
One of the best chocolate chip cookies I have every made used a reverse-cream method. I’m not sure why this improved things so.
Otherwise, this episode reinforces everything I’ve come to know instinctively as a baker.
Oh, I do have one question. Is the temperature for a convection or standard oven?
I'm so glad i'm not the only one who doesn't understand the difference between baking soda and powder
I SAW that Kerrygold label, sir! My favourite butter as well.
I added brown miso paste and sourdough discard, extra umami and delicious
I named my favorite cookie flavor "Lolas". Oatmeal cookie with coconut, dried cherries, dark chocolate chips and almonds.
So the idea of baking powder vs baking soda is that baking SODA is simply sodium bicarbonate, or bicarbonate of soda, whatever you like. It's a fairly basic compound that will react with anything acidic in your mixture, which will lessen acidity, create carbon dioxide gas, water, and whatever salt compound is appropriate for the acid it meets (which is what lets it work as a leavening agent - this gas allows things to rise) as well as, apparently, act as a catalyst for the Maillard reaction.
However, it is technically not a leavening agent by itself, as it requires something acidic to do so. Luckily, it will only rapidly react to acid if it's dissolved into solution, which it does in any dough, batter, or what have you. This is where baking POWDER comes in. Baking powder is simply baking soda with a solid acidic powder mixed in. I don't know if there's a standard acid used, but cream of tartar is a common one. It's also mixed with powdered starch to act as a buffer between the two, preventing them from reacting. When the baking powder is dissolved, however, it will begin to react and create the CO2 gas that allows your cookies, or cakes, to rise. It will do this much faster in the oven, due to the added heat.
In context of the cookies made, the no-leavener cookie had no rise, and thus didn't spread out very much. What happens during baking is the cookies will rise upwards, but then collapse and spread out. Since there was no rise, the cookie stayed tall and dense. The rest is explained pretty well by Andrew's knowledge of the Maillard reaction.