This week, we're taking a look at Bobby Hill's brilliant (and age-appropriate) idea of doubling the butter in a factory-standard chocolate chips cookie. How can we prevent paper-thin, floppy, ineffectual cookies as a result of all the added richness? We need only listen to the wisdom of Lama Sanglug: let the wind take the world away, and make sure the butter stays emulsified.
Ingredients
Bobby’s Double Butter Cookies Ingredients:
8 oz unsalted butter, cold
9 ¾ oz brown sugar
4 ½ oz granulated white sugar
2 eggs, cold
11 ½ oz all purpose flour
1 Tbsp kosher salt
½ tsp baking soda
6 oz semi-sweet chocolate, chopped
6 oz dark chocolate, chopped
Babish’s Double Butter Cookies Ingredients:
1 lb unsalted butter
9 ¾ oz brown sugar
4 ½ oz granulated white sugar
2 eggs, cold
11 ½ oz all purpose flour
1 Tbsp kosher salt
½ tsp baking soda
3 oz semi-sweet chocolate chips
3 oz butterscotch chips
2 ½ oz toffee almond chocolate, chopped
1 ½ oz pretzels
1 oz peanut butter breakfast cereal
1 oz caramel popcorn
As needed finishing salt
Method
Bobby’s Double Butter Cookies Method:
Combine the unsalted butter and sugars in the bowl of a stand mixer. Using the paddle attachment, cream the butter and sugars together until fluffy and lighter in color, about 5-6 minutes.
Scrape down the sides of the bowl to make sure the mixture is homogeneous.
Start adding the eggs, one at a time, and mixing thoroughly in between additions. Make sure to scrape down the bowl in between additions as well, this will ensure the entire mixture is well combined.
In a separate bowl, combine the flour, salt, and baking soda. Whisk to evenly distribute the ingredients.
Add the dry ingredients all at once to the mixing bowl, then mix at low speed until the batter is just combined.
Finally, add the chopped chocolate and chocolate chips and mix until just combined. Overmixing the dough at this stage can result in unwanted gluten development.
Refrigerate the dough for at least 1 hour.
Using an ice cream scoop, scoop the dough into mounds. Place them evenly on a large, rimmed baking sheet lined with parchment paper.
Bake the cookies at 350°F for 20-30 minutes, rotating the pan halfway through.
Allow the cookies to cool on the sheet pan for 5 minutes before transferring them to a cooling rack.
Enjoy warm or at room temperature.
Babish’s Double Butter Cookies Method:
Melt the butter in a medium skillet until melted. Continue cooking the butter until the milk solids separate and sink to the bottom of the skillet, about 3-4 minutes. Continue cooking until the milk solids are golden brown and toasted, an additional 2-3 minutes.
Pour the browned butter into a heat-proof vessel and refrigerate until firm.
Transfer the refrigerated browned butter to the bowl of a stand mixer. Add the sugars and mix, using a paddle attachment, until light and fluffy, about 5-6 minutes.
Scrape down the sides of the bowl to make sure the mixture is homogeneous.
Start adding the eggs, one at a time, and mixing thoroughly in between additions. Make sure to scrape down the bowl in between additions as well, this will ensure the entire mixture is well combined.
In a separate bowl, combine the flour, salt, and baking soda. Whisk to evenly distribute the ingredients.
Add the dry ingredients all at once to the mixing bowl, then mix at low speed until the batter is just combined.
Add in the additional toppings and mix until just combined, any excess mixing will result in unwanted gluten development.
Using an ice cream scoop, scoop the dough into mounds. Place them on a large, rimmed baking sheet lined with parchment paper. Wrap the sheet tray in plastic wrap and refrigerate the dough for 3 days.
Working in batches to avoid overcrowding, bake the cookies at 325°F for 20-30 minutes. Halfway through the baking time, rotate the pan and top with finishing salt.
Allow the cookies to cool on the sheet pan for 5 minutes before transferring them to a cooling rack.
Enjoy warm or at room temperature.