Recipe
Babish's everything cookie
Brown butter, a full pound of whatever inclusions you have, and hazelnut coffee in the dough. The kitchen-sink cookie, done on purpose.
Yield ~24 cookies
Prep 30 min + optional overnight
Cook 12 min
Flow of operations
226 g browned butter, room temperature
276 g light brown sugar
127 g granulated white sugar
2 large eggs
1 tsp vanilla extract
326 g all-purpose flour
1 tbsp kosher salt
1 tbsp hazelnut coffee grounds, finely ground
½ tsp baking soda
½ tsp baking powder
453 g inclusions — your call
cream 2–3 min, fluffy & lightened
whisk together
beat in, one at a time
fold on low until just combined
fold in the inclusions
scoop · rest overnight if you can · bake 175 °C / 350 °F · 10–12 min
Method
- Brown the butter ahead. Cook it past foaming until the solids are deep amber and nutty, then let it come back to cool room temperature — solid but creamable. Doing this the day before is easiest.
- Cream. Beat the browned butter with both sugars for two to three minutes, until fluffy and lightened.
- Wet. Beat in the eggs one at a time, then the vanilla.
- Dry. Whisk the flour, kosher salt, ground hazelnut coffee, baking soda, and baking powder together, then fold into the butter mixture on low until just combined — no dry streaks, no more.
- Inclusions. Fold in a full pound of whatever the pantry offers. The house position: mostly semisweet or dark chocolate chips, backed by butterscotch chips, toffee bar chunks, and a handful of crushed kettle chips for salt and crunch. Milk chocolate and peanut butter chips are also admissible.
- Rest & bake. Scoop into balls. Overnight in the fridge deepens the flavor, but these forgive impatience. Bake at 175 °C / 350 °F for 10–12 minutes, until the edges are set and the centers still look slightly underdone. Cool on the sheet for 10 minutes.