Here's the ingredients quantity in metric 120g of butter 85g of white sugar 255g of brown sugar 322g of flour 16g of salt (imo this is way too much i only put a third of it) 2,5g of baking soda 0,75g of cinamon oven at 175°C
AYYY GOT 1000 LIKES GUYS GOOD JOB YEAAH WOOHOO DAD MOM HEY LOOK DAD ARE YOU PROUD OF ME YET NO I WILL NEVER OVERCOME MY TERRIBLE SOCIAL ANXIETY, SELF-CONFIDENCE, FRIENDS, HYGIENE, AND HABITS. MY LIFE HAS NO PURPOSE AND I WOULD END IT ALL RIGHT NOW.
Okay so I tasked myself with making these cookies and let me tell you, THESE WERE A CHORE TO MAKE BUT THEY ARE 100% WORTH IT. My first batch didn’t turn out too well for a number of reasons (i.e. I left them in the oven for a lot longer than I needed to, I used milk chocolate instead of semi sweet/dark chocolate, etc.) so I decided to try again except this time I changed it up. I browned salted butter instead of unsalted so that way I didn’t have to add the whole tablespoon of salt that was recommended, I only did a few pinches of cinnamon, used dark chocolate chips and refrigerated the dough overnight. They turned out incredible. Browning salted butter instead of unsalted brought out a richer nuttiness to the cookie and paired well with the dark chocolate chips used, the pinches of cinnamon didn’t overpower the cookie the way the 3/4 of a teaspoon did, and refrigerating the dough made the flavors intensify and complement each other. Yeah waiting for the browned butter to re solidify requires patience and making cookies from scratch is a little time consuming but it is so so worth it.
I'll have to try them that way. I've always wondered why he uses unsalted butter for every singe recipe. I realize sometimes you don't want the salt but it seems like most of the time it doesn't matter and salted butter seems to be a lot easier to get (at least where I shop).
Aaron Smith It’s for control. Salted butter can vary in salt content from brand to brand, or even batch to batch. Since baking requires precision, using unsalted butter allows you to be precise in your salt measurements.
I made these as a Christmas Eve treat with homemade hot cocoa last year. My entire adult family, who honestly rarely is attached or picky about food, has been emailing me since October to make sure I'm making this again. Best recipe ever, started a great new tradition.
COOKIES.... my weakness. I used to be a baker and always loved making cookies. This chocolate chip cookie recipe looks awesome, I will have to try it. Your vids finally convinced me to splurge and get a kitchenAid mixer. I always try to follow your recipes for these basics episodes and they're always so good and SO worth the effort. AMAZING AS ALWAYS
PSA: He’s using Diamond kosher salt, which has bigger granules than Morton’s. So, if your cookies are too salty, keep in mind that you should use less salt if you’re using Morton’s.
I know this is old but what a weird coincidence that I've been watching joinen again for the first time in a year, then I looked this recipe back up to make some cookies (shocker) and boom. Joinen? Na moy. Nah moi? Nahmoy? Oh... Well... Something like that
I love this channel and every video he makes, but I don't like that he requires us to pause and play back the video constantly for measurements and directions, So I'll do everyone a favor: Brown 2 sticks of unsalted butter in a small frying pan over medium heat Chill the butter until hardened Preheat oven to 350 degrees In a stand mixer add the cold butter, 1/2 c. white sugar, 1 and 1/2 c. brown sugar Cream until combined Crack 2 cold eggs, 1 at a time and mix until combined In a separate medium bowl add: 11 oz flour (about 2 1/4 c.) 1 tbsp kosher salt 1/2 tsp baking soda 3/4 tsp cinnamon whisk together until well combined Add half of dry mixture to wet mixture, when combined, add the other half of the dry to the wet Looks like he adds a whole bag of chocolate chips, so I'll say; add in about 2 cups of desired chocolate chips (he uses Ghirardelli 60% Cacao Bittersweet chocolate) Nuts are up to you, probably 1/2 - 1 c. it's personal preference at this point Place on a cookie sheet and bake 12-17 minutes in a 350 degree oven Top with flaky sea salt if they're not salty enough for you... I've made these and they were very good, but they were way too salty for me, but they were still very tasty, but I wanted a good sweet cookie so I decided to remake them with 1 tsp vanilla instead of cinnamon and 1 tsp of salt instead of 1 tbsp, and they were delicious! I hope this helps some people out there
Its 1/2 cup of white sugar, not 1 cup of sugar...unless of course you wanted it less salty and more sweet.. But his original recipe is 1/2 c white sugar. Thanks for the recipe write up, though! These cookies are awesome. :)
Thanks! I remember seeing this video and got hungry for chocolate chip cookies. I was disappointed when there wasn't a list of measurements. Thanks for doing the hard work.
First time ever making cookies from scratch and they turned out AMAZING!! I used mini M&Ms instead of chocolate and added a dash of vanilla to mine and they were a hit! husband gobbled up 5 of them as soon as they cooled. So glad there was an easy and delicious recipe for a first timer to make and not mess up.
Just made these last night and they were freaking amazing. I genuinely couldn't believe I made such good cookies from scratch. Thought I'd add my take on them for anyone new trying them! -I used half unsalted butter and half salted butter. The reason for this is because I didn't have enough unsalted butter. Browned both butters together. Also be sure to look up how to brown butter, I was terrified of burning mine, so it barely browned. After watching some videos I realized I could've left it on the heat for waaayy longer. Chilled(the butter) for an hour. - 1/4 tsp Iodized salt. The reason I used so little salt is because I'm pretty sure Iodized salt and kosher salt are different when it comes to baking. Next time though, I'll probably add about 1/2 tsp or 1 tsp. I could tell the cookies were missing a little kick. -I substituted 1 tsp Vanilla extract instead of using all that cinnamon. I'd probably try my second batch with a little next time.(Thanks to the person in the comments for suggesting the vanilla!) -I baked at about 355/60 for 13 minutes, the cookies were brown on the bottom but super gooey on the inside. - I mixed everything by hand with a whisk, so no stand mixer required, just be sure to not over mix. I chilled half the dough for an hour then baked. Results were very very good. Needed a little more salt though....And the other half is still chilling in my fridge. I'll be baking a second batch tonight to see if the flavors have intensified! *Edit: I actually froze the dough for about a week or two, still came out delicious! Also, I didn't really notice that big of a difference when I allowed them to chill for a two days. Still tasted the same!
I tried them, turned out great, really great. Couple of notes, the baking soda is important. I didn't have it one time and read you can replace it with baking powder - no. Texture comes out really unpleasant, for me. I recommend using a whole bar of dark chocolate and chopping it, just makes it more interesting. Also crushing roughly and toasting some walnuts. This really isn't the same without nuts, in my opinion.
I just made these cookies after debating between making tasty's, some random recipes from the internert, or of course babs. I'm not disappointed either. These cookies came out soon good. You can taste the difference of Browning the butter. In the dough and in the cookies it adds this really nice flavor that I can't explain but when you make it, it's really noticable. I had to melt the butter slightly, not fully just so it's soft,because I don't have a mixer. To my creamed sugars I added 2-3 teaspoons of vanilla extract for some extra flavor. I added cinnamon but only three pinches really. Because I added vanilla and some people say it's too overwhelming, it's not really in the flavor of the cookie but you can smell it in the dough and in the finished product. I don't use kosher salt I only have iodized. So if you only have that and what to put the same amount of salt he put, just put 1/2 table spoon of iodized. Which is the same amount of kosher. I reduced the amount of salt to 1 teaspoon iodized, which wasn't too salty and added a nice taste. Those are all the changes I made. The cookies came out great chewy in the middle and soft. Best cookies I've ever made. Definitely would recommend. Not too sweet either. The cookies didn't come out flat either. They got flatter but not like a crisp or anything like that. Baking soda problems maybe or not enough flour.
Literally just made cookies, it seems like every time I make something "basic" a basics with babish comes out right when or the day of when I make them.
These cookies with turn to soup in the oven if you do not use the correct amount of flour. (Really annoying he only used oz for that.) * It’s just slightly under 2.5 cups. Once I got the flour amount correct these were exactly the kind of cookie I was looking to make. Super gooey and yummy!! Some of the best chocolate chip cookies I’ve ever had. Only thing I would change is the salt, just a little less.
Personally I use both, richness of butter, bitterness of chocolate, warmth of cinnamon, creaminess of vanilla, saltiness of salt, all wrapped up in molasses from the dark brown sugar. Dreams in the mouth.
I've been baking my mother's chocolate chip cookie recipe for 15 to 20 years now. I added cinnamon to the family recipe and took the cookies to a family party. GAME CHANGER. They were a hit. My mother, who does not dish out compliments often, said they were the best batch she had tasted. Thanks for the suggestion and for teaching me something new.
I fully endorse the recipe. Ive made these about half a dozen times, and they have been very well received every time. I recommend 2 full cups of flower, and adding cinnamon granola.
Emre J.Aydogan wtf are you talking about? Brownies are called...brownies everywhere I've ever been. I don't know wtf else you COULD call them, because that's literally what they are.
I have returned here after years since this aired to say this: I learned about the brown butter technique from this video and I cannot make cookies again without it. Babish- thank you 🙏🏾
Get some water in a pan. Put the pan in the cupboard. Then unplug your microwave for a good 5-10 minutes. Take the pan out and pour the water into a cupcake tray. Then put that in the oven preheated to 12 degrees centigrade or Fahrenheit whatever u want. Leave in the oven for 2 years and there you go.
I gotta say, I was a bit nervous about wasting butter by burning instead of browning. Dunno why I was so worried though, I stirred, paid attention, and got gorgeous brown butter first try. I love your recipes, they always deliver!
Babish, this video may be 3 years old but this is the BEST cookie recipe i have ever had and ive been searching for YEARS. THANK YOU FOR THIS DELICIOUS CREATION
Your cookie recipe is really similar to mine that I've been making for like 5 years now after a lot of experimenting. Only difference is i use a little less salt, and swap one of the eggs for a shot of milk, and split my sugar evenly white, brown, raw. Then I roll it into a log, chill, and slice with a bread knife.. they're thin, crunchy, and so good.
I just made these, definitely the most complicated food I've ever made from scratch, and they were exquisite. I had one half batch I let age four hours, that was gloriously salty, and the second I waited a day and a half, and those actually had the tiniest cinnamon smell and flavor to them; the flavor did slightly change. Both were better than high end bakery cookies I have had.
I made these cookies and they are by far my favorite cookies to make. I’ve tried several different recipes and I will definitely be making this again!!
This guy is a hack now. I haven’t preyed on someone’s downfall as much as babish’s. & I was an early subscriber. It’s always been all about the money with him.
Made these today, and they were PERFECT. Of course lessened the salt out of my own preference, changed the temp but lengthened the cook time because my parchment paper tends to burn if I raise the temp too high. I devoured two after taking them from the oven, unable to wait
I made these and they were great! I loved the way the cookies looked with that split apart baking method. They look absolutely perfect! They were a tad too salty for me, so I think I would do less than a tablespoon of salt next time. You can taste the hint of cinnamon, but I like that, especially with the toasted nuts. I did pecans because that’s what I had in the pantry. I will definitely make these again!
So I've been making this recipe in quarantine and have some extra info for bakers out there: *Bread flour subs in fine if you don't have all purpose. Don't use self rising, though, the cookies will form a big sheet. *If you want these to be chocolate cookies, 4 tablespoons of cocoa powder is plenty. I made no other substitutions (well, I add butterscotch chips in addition to chocolate ones) and they're delicious.
Definitely the best chocolate chip cookies I've ever made. Too salty for me personally though, so I'll do 1/2 tbsp next time (yes, I used kosher salt, and yes, I used unsalted butter. It's very salty).
This is my first time making cookies from scratch.. According to other cookie recipe tricks online, what's missing from this recipe is cornstarch(take two tablespoons of flour out and replace with cornstarch). I also added a tiny bit of vanilla at the end because literally every other recipe uses it so I wanted to try it with a bit of vanilla. I know the browned butter alone gives this recipe a bold flavor, but still wanted to add a tiny bit of vanilla. I also played it safe and added 1/2 teaspoon of cinnamon instead of 3/4 as mentioned.. Someone else said the cinnamon was overpowering. I believe they may have used 3/4 tablespoon on accident though. I included a small pinch of cocoa powder. I used gharadeli chocolate chips as 3/4 of my chocolate and broke up some semi sweet baking chocolate bar for the rest of it. For my butter i experimented with the unsalted. I got my butter a little darker than his and it smells so wholesome. The cookie dough tastes crazy different than your standard cookie dough. Half way through resolidifying the butter, I mixed in with the butter a couple pinches of sea salt for additional texture just as an idea.. I may sprinkle some on top of the cookies when I'm done baking them depending on how it tastes. The dough will be in my fridge for a day or so before making it.
My husband made these last night. They aren’t bad but they just aren’t quite the right cookie to hit the craving for a classic chocolate chip cookie. They taste more like chocolate chip snickerdoodles. That much cinnamon doesn’t belong in chocolate chip cookies!
Babby you are killing the overhead shots!! One thing I used to always get bitched at in the comments is not having my overhead turned around, first person. Curious what you think about that?
i made these cookies and they WERE AMAZING!!!! i’ve made so many cookies in my life they are my favorite thing to bake and i’m always looking for new recipes and when i tried this one, none of my other recipes could compare. i could taste the nuttiness of the browned butter and i could definitely taste a hint of cinnamon and IT WAS SO SO SO SO GOOD. best cookie i’ve ever made by far. i also incorporated bakers chocolate chunks in and i would also highly reccomend that. AMAZING COOKIE ❤️❤️❤️
For anyone about to make this, apparantly Kosher salt is way more miled than table salt. If you're a normal person and don't have Kosher salt, use 1½ tbs of salt.
Ok, these sound absolutely amazing, but adding espresso powder when you’re creaming the butter and sugars enhances the chocolate and it takes it up a level. I’ve never tried it with cinnamon though, and it sounds awesome - I’ll add cinnamon to my dough next time :)
I am here to formally invite you to my Cookie-themed wedding. I showed them to my neighbour, we both agreed it's happening, fate has brought us together through the bonding of sweet biscuits. 🍪🍪🍪🍪
I made these cookies and they were unbelievably delicious. Seriously the best cookie I’ve ever eaten let alone cooked myself. If you were even considering trying this please do it and thank yourself later.
Nichole Green I don’t think it is. At the end of the day it’s just there to add some sort of flavor. But tbh you can probably use any spice you want. You can replace it with nutmeg or even a tiny bit of coffee if you wanted.
kpop girl True, true. Personally while tasting the batter I felt like something was 'missing' when I didn't add the vanilla extract, but maybe that's just because I've done it like that all my life. Eh it's just cookies
Instead of using a cup and a half of brown sugar, I only used 1 1/4 because I was using mini milk choco chips, and my family hates cookies that are "too sweet". I used a 1 1/2 tbsp cookie scoop and baked the cookies for 14 mins, rotating the pan halfway. And it created these perfect crisp cookies 🥰🥰
Tried these for the first time tonight and they were good, though I don't have a stand mixer and definitely didn't let the butter get soft enough again before hand-mixing the wet ingredients. Definitely a recipe I'm going to keep playing around with!
Hey Babish! Just like to thank you for this recipe! My grandparents are the nicest people on Earth and they always made my family cookies. There so giving that if they heard of something I wanted, they would go out in get it! I didn't want to have them go out of there way for me. But they always have done so much for me and after making these cookies and learning these different techniques of baking, I thought I would share what I have made and learned with them. They were so happy with this, thanks Babish for helping me give back to some of my favorite people!
Quick tip, if u don’t have enough brown sugar and u don’t have molasses just brown your butter a bit more and after u take if off heat add a few ice cubes which will cool the butter down to stop the cooking while adding water back into the brown butter
LISTEN TO THE MAN WHEN HE SAYS THESE ARE WORTH IT. This is the first Binging Recipe I've made and browned butter is life changing. I just got his cookbook so here's to this being the first recipe of many! 🍻
Made these today to practice my small baking hobby, and I think I found a permanent cookie recipe that I'll use. They have an interesting sweet and salty flavor, and for someone like me who doesn't like sweet and salty, these are pretty balanced out and amazing at any temperature baked or any changes added to the recipe. This truly is a versatile recipe that I'll continue to use C:
I’m addicted to learning watching these basics I’m on a sick leave for an accident at work (I’m chef) and you are igniting my desire of doing some real cooking when I get to be back
I've made these twice now in the last couple of weeks. They taste amazing but they do no hold their shape and stay thick like you show in the video. I don't mind as I don't care that much what they look like, the flavor is what matters most. I highly recommend them, especially with some vanilla ice cream.
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Here's the ingredients quantity in metric
120g of butter
85g of white sugar
255g of brown sugar
322g of flour
16g of salt (imo this is way too much i only put a third of it)
2,5g of baking soda
0,75g of cinamon
oven at 175°C
Chicauxerrus I love you
Didnt he use 2 sticks of butter? that's 226 grams.......
@@Diabolus1978 each stick is 1/2 cup I think
Oh, thank you very much
Oh my god i love u so much
If I left cookie dough in my fridge for three days there would be nothing left to bake with at the end.
Lets get that comment to reach 1000 likes lol
Awww SNAYUP i just got the 1,000th like
AYYY GOT 1000 LIKES GUYS GOOD JOB YEAAH WOOHOO DAD MOM HEY LOOK DAD ARE YOU PROUD OF ME YET NO I WILL NEVER OVERCOME MY TERRIBLE SOCIAL ANXIETY, SELF-CONFIDENCE, FRIENDS, HYGIENE, AND HABITS. MY LIFE HAS NO PURPOSE AND I WOULD END IT ALL RIGHT NOW.
Nobody explain to him
PissAllOverMyAnusWhileMaintainingProperHomeostasis Bc his comment was self explanatory 😂😂💀
1:55 *HWE ARE HWHISKING*
R I C A R D O *TITANIUM HWITE*
*COOL HWHIP*
was gonna like but gotta keep it at 69
Are you have stupid
Twix Bar No yu have are stopit we are having shmart
my problem is i can't get to the cooking part. I see dough, and it is gone.
Heyyyy it's you. Thanks for showing me high intensity farming bro.
oh hey it's you.
you two should collaborate and make an 87-year-old bruschetta
Oooh not good it contains raw eggs which has bacteria and parasites.
it's actually been proven that the flour is more unsafe than the eggs >.>
You really shouldn't eat raw cookie dough raw flour is really bad for you. We can't as humans digest it well so can get really ill from it
Okay so I tasked myself with making these cookies and let me tell you, THESE WERE A CHORE TO MAKE BUT THEY ARE 100% WORTH IT. My first batch didn’t turn out too well for a number of reasons (i.e. I left them in the oven for a lot longer than I needed to, I used milk chocolate instead of semi sweet/dark chocolate, etc.) so I decided to try again except this time I changed it up. I browned salted butter instead of unsalted so that way I didn’t have to add the whole tablespoon of salt that was recommended, I only did a few pinches of cinnamon, used dark chocolate chips and refrigerated the dough overnight. They turned out incredible. Browning salted butter instead of unsalted brought out a richer nuttiness to the cookie and paired well with the dark chocolate chips used, the pinches of cinnamon didn’t overpower the cookie the way the 3/4 of a teaspoon did, and refrigerating the dough made the flavors intensify and complement each other. Yeah waiting for the browned butter to re solidify requires patience and making cookies from scratch is a little time consuming but it is so so worth it.
So you didn't use any salt after Browning the salted butter?
Awesome!
@@rpqubed7903 yes
I'll have to try them that way. I've always wondered why he uses unsalted butter for every singe recipe. I realize sometimes you don't want the salt but it seems like most of the time it doesn't matter and salted butter seems to be a lot easier to get (at least where I shop).
Aaron Smith It’s for control. Salted butter can vary in salt content from brand to brand, or even batch to batch. Since baking requires precision, using unsalted butter allows you to be precise in your salt measurements.
I made these as a Christmas Eve treat with homemade hot cocoa last year. My entire adult family, who honestly rarely is attached or picky about food, has been emailing me since October to make sure I'm making this again. Best recipe ever, started a great new tradition.
Your family emails you to communicate something so simple? 🤔
@@osmrrdgz No I think they email her to communicate something so important
DarkHorse_Gaming I mean that’s how it works right?
@@timnoskill lol legitimately tho, they know around the holidays if I don't write it down I'll never remember, the emails help
You still make them?
COOKIES.... my weakness. I used to be a baker and always loved making cookies. This chocolate chip cookie recipe looks awesome, I will have to try it. Your vids finally convinced me to splurge and get a kitchenAid mixer. I always try to follow your recipes for these basics episodes and they're always so good and SO worth the effort.
AMAZING AS ALWAYS
Why splurge when a good ollll spatula works just as well.
Thank you so much for supporting the show since the beginning Lisa!! DM me on Twitter, I want to send you a book
*slides in to ur DMs*
Lisa Fenix stop
his videos definitely convince me to splurge all over my underwear.
Ok because someone get this man a Netflix series so I can happily throw my money away
No,just use patreon!
Happily throw your money away? What you don't indulge every once in a while and get something to make you happy? Like store bought sugar cookies?
It's free on TH-cam, you dunce.
@@edwardhernandez6668 xd ikr
Edward Hernandez exactly lmao what the fuck is the point of paying if it’s on TH-cam
PSA: He’s using Diamond kosher salt, which has bigger granules than Morton’s. So, if your cookies are too salty, keep in mind that you should use less salt if you’re using Morton’s.
yep im currently eating a dozen salty cookies.
@@Immerteal unfortunately same
Same
So like- a half tablespoon
@@g9luvsyoutube did the half tablespoon work well?
BWB should make a subreddit where people can post photos of the foods they made following his videos
Joinen /r/bingingwithbabish :P
Joinen It's been a thing for a while buddy.
I feel like I just willed this into existence. What a good day.
Joinen|. Or you could post a video here on TH-cam. WOW... What A Concept! LoL... J/K bro, j/k indeed...
I know this is old but what a weird coincidence that I've been watching joinen again for the first time in a year, then I looked this recipe back up to make some cookies (shocker) and boom. Joinen? Na moy. Nah moi? Nahmoy? Oh... Well... Something like that
I love this channel and every video he makes, but I don't like that he requires us to pause and play back the video constantly for measurements and directions, So I'll do everyone a favor:
Brown 2 sticks of unsalted butter in a small frying pan over medium heat
Chill the butter until hardened
Preheat oven to 350 degrees
In a stand mixer add the cold butter, 1/2 c. white sugar, 1 and 1/2 c. brown sugar
Cream until combined
Crack 2 cold eggs, 1 at a time and mix until combined
In a separate medium bowl add:
11 oz flour (about 2 1/4 c.)
1 tbsp kosher salt
1/2 tsp baking soda
3/4 tsp cinnamon
whisk together until well combined
Add half of dry mixture to wet mixture, when combined, add the other half of the dry to the wet
Looks like he adds a whole bag of chocolate chips, so I'll say;
add in about 2 cups of desired chocolate chips (he uses Ghirardelli 60% Cacao Bittersweet chocolate)
Nuts are up to you, probably 1/2 - 1 c. it's personal preference at this point
Place on a cookie sheet and bake 12-17 minutes in a 350 degree oven
Top with flaky sea salt if they're not salty enough for you...
I've made these and they were very good, but they were way too salty for me, but they were still very tasty, but I wanted a good sweet cookie so I decided to remake them with 1 tsp vanilla instead of cinnamon and 1 tsp of salt instead of 1 tbsp, and they were delicious! I hope this helps some people out there
Thank you for this. We don't have a scale to measure by weight so I had no idea how many cups to use for the flour.
Its 1/2 cup of white sugar, not 1 cup of sugar...unless of course you wanted it less salty and more sweet.. But his original recipe is 1/2 c white sugar. Thanks for the recipe write up, though! These cookies are awesome. :)
Thank you!!!
woops! lol, i updated it :)
Thanks! I remember seeing this video and got hungry for chocolate chip cookies. I was disappointed when there wasn't a list of measurements. Thanks for doing the hard work.
Wish babish was my grandma
ADZ 3345 i wish you were my grandma
Definitely Garbage same
babishka
David shiel agreed
Absolutely😋😂
instead of cold eggs can I use scrambled
I use boiled
Ashwin Ramdas why not, Babish did say go ahead and experiment
I just put in a live chicken and wait for it to hatch eggs.
yes
I just got my chickens to make the cookies instead.
You can bake my cookies anytime Babish
Wow, how beautifully forward of you.
AirForceBalls better than Girl Scout cookies
Hate to say it but Girl Scout Cookies are super over rated. Babish cookies surpass those on several levels IMO.
Same
No homo?
First time ever making cookies from scratch and they turned out AMAZING!! I used mini M&Ms instead of chocolate and added a dash of vanilla to mine and they were a hit! husband gobbled up 5 of them as soon as they cooled.
So glad there was an easy and delicious recipe for a first timer to make and not mess up.
my sexual orientation: slightly undercooked chocolate chip cookies
Same.
Deprived childhood with bad chocolate chip cookies
what a coincidence that is my sexual preference, jk..... kinda lol
Cameron R I think a priest cookie molested him.
Liam Cruse Communion wafer? 😝
Cold and rainy day we're having is making it perfect for these!
Sax Blues definitely agree!
Grammar?
Dost thou speaketh english?
Corey Cushinan Lol. Fixed
Rainy where I am too
Just made these last night and they were freaking amazing. I genuinely couldn't believe I made such good cookies from scratch. Thought I'd add my take on them for anyone new trying them!
-I used half unsalted butter and half salted butter. The reason for this is because I didn't have enough unsalted butter. Browned both butters together. Also be sure to look up how to brown butter, I was terrified of burning mine, so it barely browned. After watching some videos I realized I could've left it on the heat for waaayy longer. Chilled(the butter) for an hour.
- 1/4 tsp Iodized salt. The reason I used so little salt is because I'm pretty sure Iodized salt and kosher salt are different when it comes to baking. Next time though, I'll probably add about 1/2 tsp or 1 tsp. I could tell the cookies were missing a little kick.
-I substituted 1 tsp Vanilla extract instead of using all that cinnamon. I'd probably try my second batch with a little next time.(Thanks to the person in the comments for suggesting the vanilla!)
-I baked at about 355/60 for 13 minutes, the cookies were brown on the bottom but super gooey on the inside.
- I mixed everything by hand with a whisk, so no stand mixer required, just be sure to not over mix.
I chilled half the dough for an hour then baked. Results were very very good. Needed a little more salt though....And the other half is still chilling in my fridge. I'll be baking a second batch tonight to see if the flavors have intensified!
*Edit: I actually froze the dough for about a week or two, still came out delicious! Also, I didn't really notice that big of a difference when I allowed them to chill for a two days. Still tasted the same!
I tried them, turned out great, really great. Couple of notes, the baking soda is important. I didn't have it one time and read you can replace it with baking powder - no. Texture comes out really unpleasant, for me.
I recommend using a whole bar of dark chocolate and chopping it, just makes it more interesting. Also crushing roughly and toasting some walnuts. This really isn't the same without nuts, in my opinion.
Oh dear! Baking powder is a yeast replacement lol, it's for cakes and fluffy bakes.
Rule of thumb:
Baking soda: spreads. (Cookies, brownies)
Baking powder: Puffs. (Cakes, Flatbreads)
Can u make Scooby snacks
that would be kinda impossible we have no idea whats in them or what they even are
they're drawn as brown circles v( ͡° ͜ʖ ͡°)v
Cody Sewell when i was a kid you could buy scooby snacks. They tasted like ginger snap cookies.
holy moly
Buttuhcup I remember that they were kinda good
I just made these cookies after debating between making tasty's, some random recipes from the internert, or of course babs. I'm not disappointed either. These cookies came out soon good. You can taste the difference of Browning the butter. In the dough and in the cookies it adds this really nice flavor that I can't explain but when you make it, it's really noticable. I had to melt the butter slightly, not fully just so it's soft,because I don't have a mixer. To my creamed sugars I added 2-3 teaspoons of vanilla extract for some extra flavor. I added cinnamon but only three pinches really. Because I added vanilla and some people say it's too overwhelming, it's not really in the flavor of the cookie but you can smell it in the dough and in the finished product. I don't use kosher salt I only have iodized. So if you only have that and what to put the same amount of salt he put, just put 1/2 table spoon of iodized. Which is the same amount of kosher. I reduced the amount of salt to 1 teaspoon iodized, which wasn't too salty and added a nice taste. Those are all the changes I made. The cookies came out great chewy in the middle and soft. Best cookies I've ever made. Definitely would recommend. Not too sweet either. The cookies didn't come out flat either. They got flatter but not like a crisp or anything like that. Baking soda problems maybe or not enough flour.
Iodized salt is terrible for you.
Literally just made cookies, it seems like every time I make something "basic" a basics with babish comes out right when or the day of when I make them.
You have a great power. Use it wisely.
Make a million dollars please
You better start cooking more then
That part near the end where you tore the cookie apart was straight-up pornographic.
i dont get it
@@andrewribli3668 it was good
I haven't seen such vivid dismemberment since Bone Tomahawk.
I can’t unsee it now. ಠ_ಠ
I had to force myself not to go "UUUUUGH" because it was midnight and my family was asleep.
These cookies with turn to soup in the oven if you do not use the correct amount of flour. (Really annoying he only used oz for that.)
* It’s just slightly under 2.5 cups.
Once I got the flour amount correct these were exactly the kind of cookie I was looking to make. Super gooey and yummy!! Some of the best chocolate chip cookies I’ve ever had. Only thing I would change is the salt, just a little less.
Nice tip on the cinnamon. I like the splash of nutmeg. also nice to see a cookie recipe that doesn't include vanilla extract.
John Riggs: RIGG'd Games - Oh, hey... It's John Riggs!
Personally I use both, richness of butter, bitterness of chocolate, warmth of cinnamon, creaminess of vanilla, saltiness of salt, all wrapped up in molasses from the dark brown sugar. Dreams in the mouth.
hhhwe are hhhwhisking 💀💀💀
Cruz Cervantes thought I was the only one who heard that LOL
Cruz Cervantes we need Brian and stewie for this. 😂😂
hhwill hhwheaten? hhwhipped cream? oh yes.
Hwhipped cream
cinnominnie
I've been baking my mother's chocolate chip cookie recipe for 15 to 20 years now. I added cinnamon to the family recipe and took the cookies to a family party. GAME CHANGER. They were a hit. My mother, who does not dish out compliments often, said they were the best batch she had tasted. Thanks for the suggestion and for teaching me something new.
I fully endorse the recipe. Ive made these about half a dozen times, and they have been very well received every time. I recommend 2 full cups of flower, and adding cinnamon granola.
I tried other recipes and none compare to THIS ONE!! Best cookies ever. I did this in quarantine. Thanks for sharing your awesome recipe :)
I think you should do brownies!! your cookies look miles better than Tasty's so I bet your brownies are miles better too
Alex I’m just gonna guess your from North Yorkshire coz I don’t know ANYONE from anywhere else in the uk or the world that uses that term
Emre J.Aydogan wtf are you talking about? Brownies are called...brownies everywhere I've ever been. I don't know wtf else you COULD call them, because that's literally what they are.
Ninja Tony they are on about the phrase ‘miles better’
Isn’t Yorkshire in England? And metric? HMMMMMMMMMMM? KILOMETRES BETTER?
he just did wow u called it
Gotta love me some Grandma Babish cookies.
I've been trying to bake cookies for three days and Papa Babish uploaded a video on it. Bless your soul sir!
I have returned here after years since this aired to say this: I learned about the brown butter technique from this video and I cannot make cookies again without it. Babish- thank you 🙏🏾
Can you please make a vid on how to boil water?🙏🏻 i need to know ?
Get some water in a pan. Put the pan in the cupboard. Then unplug your microwave for a good 5-10 minutes. Take the pan out and pour the water into a cupcake tray. Then put that in the oven preheated to 12 degrees centigrade or Fahrenheit whatever u want. Leave in the oven for 2 years and there you go.
Just put it in the freezer
What is water?
@@liamcruse739 I just tried this. Worked perfectly. Thank you for the instructions
Childish gambino r/whoosh
2 1/2 cups of flour, for those who are as confused as I was.
So it's 1 cup?
2 cups and a half cup of flour
closer to 2.7 but yeah
Thanks very much
My google search said its 1.4 cups ?
I gotta say, I was a bit nervous about wasting butter by burning instead of browning. Dunno why I was so worried though, I stirred, paid attention, and got gorgeous brown butter first try. I love your recipes, they always deliver!
One thing I want to see is a basics episode on biscuits.
Biscuits with babish
Id be interested in seeing how it stacks up to my grandmothers recipe
well, if you were British, this would be it.
Babish spitting bars at the beginning.
Babish, this video may be 3 years old but this is the BEST cookie recipe i have ever had and ive been searching for YEARS. THANK YOU FOR THIS DELICIOUS CREATION
half of the comments are people talking about what they changed in the recipe and im here for it tbh
Made these with cannabutter and went to space on a cloud made of cookie. Thanks for the trip, Babs.
Trashmeister Garbage bout to do this now
Good fucking idea lol
did you melt it & put it back in fridge as well?
Mmm the though of it sounds so good, know what I’m doing today
Why not use the special chocolate as well ?
This man made medium rare cookies
I like my cookies how I like my beef: Still mooing on the plate.
Wait a minute...
And I’m all for it!
Your cookie recipe is really similar to mine that I've been making for like 5 years now after a lot of experimenting. Only difference is i use a little less salt, and swap one of the eggs for a shot of milk, and split my sugar evenly white, brown, raw. Then I roll it into a log, chill, and slice with a bread knife.. they're thin, crunchy, and so good.
The cinnamon and the walnut make this cookie amazing. Tried adding coco powder and the result was great. The best chocolatechip cookie recipe ever.
I just made these, definitely the most complicated food I've ever made from scratch, and they were exquisite. I had one half batch I let age four hours, that was gloriously salty, and the second I waited a day and a half, and those actually had the tiniest cinnamon smell and flavor to them; the flavor did slightly change. Both were better than high end bakery cookies I have had.
“Next up we’ve got our nutters”
They do make you nut.
Tom The One your profile pic matches perfectly
Grandma Babish’s Down Home Country Style Brown Butter Cookies
I made these cookies and they are by far my favorite cookies to make. I’ve tried several different recipes and I will definitely be making this again!!
Make some donuts from Simpsons
Pretty poor taste to have a site paywall on the recipes.
For real. I get it for new recipes but for old ones we've been using for a while? Come on man...
Go on his subreddit. He linked the old website. Still free.
I was a little upset finding a recipe I've used for years is now pay walled
This guy is a hack now. I haven’t preyed on someone’s downfall as much as babish’s. & I was an early subscriber. It’s always been all about the money with him.
i always just come back to this video because its still here, could just write down what he says here
Made these today, and they were PERFECT. Of course lessened the salt out of my own preference, changed the temp but lengthened the cook time because my parchment paper tends to burn if I raise the temp too high. I devoured two after taking them from the oven, unable to wait
89
I made these and they were great! I loved the way the cookies looked with that split apart baking method. They look absolutely perfect! They were a tad too salty for me, so I think I would do less than a tablespoon of salt next time. You can taste the hint of cinnamon, but I like that, especially with the toasted nuts. I did pecans because that’s what I had in the pantry. I will definitely make these again!
Hands down the best cookie recipe I’ve ever tried
So I've been making this recipe in quarantine and have some extra info for bakers out there:
*Bread flour subs in fine if you don't have all purpose. Don't use self rising, though, the cookies will form a big sheet.
*If you want these to be chocolate cookies, 4 tablespoons of cocoa powder is plenty. I made no other substitutions (well, I add butterscotch chips in addition to chocolate ones) and they're delicious.
Definitely the best chocolate chip cookies I've ever made. Too salty for me personally though, so I'll do 1/2 tbsp next time (yes, I used kosher salt, and yes, I used unsalted butter. It's very salty).
I just made chocolate cookies with brown butter for the first time last Sunday and loved the toffee flavor they had!
This is my first time making cookies from scratch.. According to other cookie recipe tricks online, what's missing from this recipe is cornstarch(take two tablespoons of flour out and replace with cornstarch).
I also added a tiny bit of vanilla at the end because literally every other recipe uses it so I wanted to try it with a bit of vanilla. I know the browned butter alone gives this recipe a bold flavor, but still wanted to add a tiny bit of vanilla. I also played it safe and added 1/2 teaspoon of cinnamon instead of 3/4 as mentioned.. Someone else said the cinnamon was overpowering. I believe they may have used 3/4 tablespoon on accident though. I included a small pinch of cocoa powder. I used gharadeli chocolate chips as 3/4 of my chocolate and broke up some semi sweet baking chocolate bar for the rest of it.
For my butter i experimented with the unsalted. I got my butter a little darker than his and it smells so wholesome. The cookie dough tastes crazy different than your standard cookie dough. Half way through resolidifying the butter, I mixed in with the butter a couple pinches of sea salt for additional texture just as an idea.. I may sprinkle some on top of the cookies when I'm done baking them depending on how it tastes. The dough will be in my fridge for a day or so before making it.
"I like it really raw." man his voice just makes phrases sound entirely different
Thanknyou grandma babish💕💕
My husband made these last night. They aren’t bad but they just aren’t quite the right cookie to hit the craving for a classic chocolate chip cookie. They taste more like chocolate chip snickerdoodles. That much cinnamon doesn’t belong in chocolate chip cookies!
This the one we've needed
Babby you are killing the overhead shots!! One thing I used to always get bitched at in the comments is not having my overhead turned around, first person. Curious what you think about that?
Oh and the cookies look amazing no matter what direction your overhead is facing
he has mentioned in a bts vid that he doesn't have the space to reverse shot. i don't mind the 2nd person view.
+Rachel Manheimer He could turn the image 180°
i made these cookies and they WERE AMAZING!!!! i’ve made so many cookies in my life they are my favorite thing to bake and i’m always looking for new recipes and when i tried this one, none of my other recipes could compare. i could taste the nuttiness of the browned butter and i could definitely taste a hint of cinnamon and IT WAS SO SO SO SO GOOD. best cookie i’ve ever made by far. i also incorporated bakers chocolate chunks in and i would also highly reccomend that. AMAZING COOKIE ❤️❤️❤️
Granddaddy Babish's Cookies.
An Appealing Apple Boi he is a dude
Granddaddy Babby.
For anyone about to make this, apparantly Kosher salt is way more miled than table salt. If you're a normal person and don't have Kosher salt, use 1½ tbs of salt.
Kosher salt has larger crystals so you get less salt by volume.
Ok, these sound absolutely amazing, but adding espresso powder when you’re creaming the butter and sugars enhances the chocolate and it takes it up a level. I’ve never tried it with cinnamon though, and it sounds awesome - I’ll add cinnamon to my dough next time :)
I am here to formally invite you to my Cookie-themed wedding. I showed them to my neighbour, we both agreed it's happening, fate has brought us together through the bonding of sweet biscuits. 🍪🍪🍪🍪
Never comment again
Please dont.. just dont
bonding sweet biscuits you say ( ͡° ͜ʖ ͡°)
Good Christ finally
I made these cookies and they were unbelievably delicious. Seriously the best cookie I’ve ever eaten let alone cooked myself. If you were even considering trying this please do it and thank yourself later.
did not lick spoon after making the dough l:( 0/10.
You mean when others are around.
Literally unwatchable.
stop hating lmao
If you get caught licking the spoon then you're doing it wrong :p
Why do you think there isn't a BTS video?
Yum!! But interesting no vanilla extract, hmm...
Christine Tannis Yeah vanilla extract is essential
HAx2 the cinnamon replaced the vanilla
kpop girl nononono u wanna add vanilla extract. It's essential
Nichole Green I don’t think it is. At the end of the day it’s just there to add some sort of flavor. But tbh you can probably use any spice you want. You can replace it with nutmeg or even a tiny bit of coffee if you wanted.
kpop girl True, true. Personally while tasting the batter I felt like something was 'missing' when I didn't add the vanilla extract, but maybe that's just because I've done it like that all my life.
Eh it's just cookies
i love how you went from cup measurments to ounces in this video, just halfway through for no reason...
Watched this while eating cookies I just made.
I feel inadequate now.
mr lowkey same
When he cares about your nut allergy 😭😩
Crystal Randall Ah, so naive. There are a few rules when commenting on TH-cam, and you can see the consequences above.
Cyrus Stratton oh i knew what i was getting myself into 😌👅 hook, line, and sinker 😈 have others do your "dirty" work 😌😊
Instead of using a cup and a half of brown sugar, I only used 1 1/4 because I was using mini milk choco chips, and my family hates cookies that are "too sweet". I used a 1 1/2 tbsp cookie scoop and baked the cookies for 14 mins, rotating the pan halfway. And it created these perfect crisp cookies 🥰🥰
Tried these for the first time tonight and they were good, though I don't have a stand mixer and definitely didn't let the butter get soft enough again before hand-mixing the wet ingredients. Definitely a recipe I'm going to keep playing around with!
i swear to god babi if i sent a invite and you don't come i will be heartbroken and call the wedding off!
Hey Babish! Just like to thank you for this recipe! My grandparents are the nicest people on Earth and they always made my family cookies. There so giving that if they heard of something I wanted, they would go out in get it! I didn't want to have them go out of there way for me. But they always have done so much for me and after making these cookies and learning these different techniques of baking, I thought I would share what I have made and learned with them. They were so happy with this, thanks Babish for helping me give back to some of my favorite people!
This is a nice story
I just made these. Literally have a warm one next to me. It is blowing my mind! The cinnamon? INSPIRED!
This hands down beats Tasty's perfect chocolate chip cookie recipe
Quick tip, if u don’t have enough brown sugar and u don’t have molasses just brown your butter a bit more and after u take if off heat add a few ice cubes which will cool the butter down to stop the cooking while adding water back into the brown butter
Make steamed hams
Nintendope _ He has done a couple burger episodes, but I would still be interested to see his take on that!
I thought you said steamed clams?
[No Username] hams
I'm BEGGING you!! Please post the ingredients in metric with grams!
LISTEN TO THE MAN WHEN HE SAYS THESE ARE WORTH IT. This is the first Binging Recipe I've made and browned butter is life changing.
I just got his cookbook so here's to this being the first recipe of many! 🍻
Chef Ramsay would be proud of your recipe. Absolutely divine. I use both shortening and butter in mine. Kudos bro
No way I could keep raw cookie dough in the refrigerator for three days, it would get eaten long before it saw an oven.
Made these today to practice my small baking hobby, and I think I found a permanent cookie recipe that I'll use. They have an interesting sweet and salty flavor, and for someone like me who doesn't like sweet and salty, these are pretty balanced out and amazing at any temperature baked or any changes added to the recipe. This truly is a versatile recipe that I'll continue to use C:
i made these and they are the BEST chocolate chip cookies ive ever had!!!
I made these cookies and I wish I didn't put that much salt or cinnamon in it, not the biggest fan of it but the cookies shape came out great.
I’m addicted to learning watching these basics
I’m on a sick leave for an accident at work (I’m chef) and you are igniting my desire of doing some real cooking when I get to be back
God damn, man.
Everytime I think "I don't need to write this down, I can make this", you go and make something that looks like that.
3:59 Babish: telling people to bake nut and no nut cookies separately *. Me: in my room with a peanut allergy ☺️
I've made these twice now in the last couple of weeks. They taste amazing but they do no hold their shape and stay thick like you show in the video. I don't mind as I don't care that much what they look like, the flavor is what matters most. I highly recommend them, especially with some vanilla ice cream.
finna go show up my grandmama with this recipe
These are awesome, I just use 1/2 Tbs of salt tho.
THEY ARE AMAZING! I tried them without browning my butter and with 8g salt and they turned out SO good.
Thank you Babish
Please remake the HIMYM best burger of NYC (season 4, episode 2)
Your videos are great 😊
I've heard that adding espresso powder as well helps bring out the chocolate. Thinking I should add it to this recipe and making some this weekend!
Basics with babish: UPGRADE
Binging with babish: UPGRADE
Brown Butter with Babish: PERFECTION
I made this and brought it in to school and everyone loved it, I was out of the big batch I made by the end of the day!
This is so nice!