Chocolate Chip Cookies | Basics with Babish

Summary

In this episode of Basics with Babish, the focus is on elevating the classic chocolate chip cookie to a premium level. The recipe begins with browning high-quality butter for added flavor, then combines it with sugars, eggs, and dry ingredients, including a secret touch of cinnamon. The dough is mixed with chocolate chips and optional nuts, and can be enhanced by refrigeration for improved texture and flavor. The cookies are baked at 350°F for 12-17 minutes, with a technique to maintain their height and gooey center. The video concludes with tips for customization and a humorous note on sharing cookies with neighbors.

Takeaways

• 🍪 Browning butter is a key step to upgrade chocolate chip cookies to a premium level.
• 🕒 Allow browned butter to refrigerate for at least an hour or until solidified before using it.
• ❄️ Use cold butter in the mixer to ensure the best texture in the cookies.
• 🥄 Cream the butter and sugars together until well combined for a smooth cookie dough.
• 🥚 Incorporate cold eggs into the mixture to maintain the dough's consistency.
• 🧂 Combine dry ingredients separately before adding them to the wet ingredients to avoid over-mixing.
• 🌰 Adding cinnamon to the dry ingredients provides a subtle warmth to the cookies' flavor.
• 🍫 Use high-quality chocolate chips and consider chopping a whole block of chocolate for varied textures.
• 📅 Optionally, refrigerate the cookie dough for up to three days to enhance flavor and texture.
• 🔥 Bake the cookies at 350 degrees Fahrenheit for 12-17 minutes, adjusting time based on desired doneness.

Q & A

What is the main focus of this episode of Basics with Babish?

The main focus of this episode is to upgrade the classic chocolate chip cookie from plain to premium by using brown butter and other techniques.

Why is browning the butter considered an upgrade for cookies?

Browning the butter adds a toasty, golden-brown flavor that enhances the taste of the cookies, making them more premium.

How long should the butter be refrigerated after browning?

The butter should be refrigerated for at least an hour or until it is completely re-solidified.

What is the purpose of using cold butter in the cookie dough?

Using cold butter helps to prevent the butter from melting too quickly during mixing, which can lead to a better texture in the final baked cookies.

What is the significance of creaming the butter and sugars together in the cookie recipe?

Creaming the butter and sugars together helps to incorporate air into the mixture, which contributes to a lighter and more tender cookie texture.

Why are eggs added to the cookie dough after the butter and sugars are combined?

Eggs are added after the butter and sugars are combined to ensure they are properly incorporated without over-beating the mixture, which could lead to tough cookies.

What is the role of kosher salt in the cookie recipe?

Kosher salt is used for its flavor and texture. It provides a balance of sweet and salty flavors to the cookies.

Why does the recipe suggest adding cinnamon to the dry ingredients?

Cinnamon is added to the dry ingredients to provide a subtle warmth that complements the butter and chocolate without making the cookies taste overly cinnamon-y.

How does adding nuts to half the batch cater to different preferences?

Adding nuts to half the batch allows for a version with nuts for those who prefer them, while keeping the other half nut-free for those with allergies or personal preferences.

What technique does J. Kenji Lopez-Alt recommend for incorporating chocolate into cookies?

J. Kenji Lopez-Alt recommends chopping up a whole block of chocolate instead of using chocolate chips to create different sizes and textures in the cookies.

What is the purpose of refrigerating the cookie dough for up to three days?

Refrigerating the cookie dough can improve the texture and color of the cookies, and also enhance the flavor by allowing the ingredients to meld together over time.

How does the method of rolling the dough into a ball and tearing it open affect the final cookie?

Rolling the dough into a ball and tearing it open creates a rustic appearance and a craggly surface, which allows for even baking and a more appealing look.