Try these Mouth Watering Binging With Babish Chocolate Chip Cookies and learn the secrets that make these cookies so good! There are several uncommon elements used in creating these cookies made from basic ingredients. The result is to turn a common cookie into something remarkable. Walk with me through the secret ingredients and how you can make these amazing cookies on your own!
I was recently introduced to the Basics with Babish, created by Andrew Rea. He has many different YouTube videos featuring his own, self-taught cooking show. The specific video that caught my attention was a new take on chocolate chips. Chocolate chip cookies are one go-to recipe, that almost every household will need to know how to make. I tried out his recipe, and after a couple of tweaks, found a variation that is AMAZINGLY GOOD! Today, you and I are going to take a walk through this delicious chocolate chip cookie recipe, and cover some helpful tips and tricks along the way. Join me on this delicious adventure towards making your very own Mouth Watering Binging With Babish Chocolate Chip Cookies!
What Makes These Chocolate Chip Cookies Different?
There are a few things that make these chocolate chip cookies different and give them their delicious, yet unique taste. These cookies are unlike any other chocolate chip cookie you have ever tasted. They have a delicious caramel-like flavor mixed with cinnamon and chocolate. These yummy treats have the perfect crunchy texture on the outside, and gooey centers when you take that mouthwatering bite of the cookie. These cookies are the ultimate combination of sweet and salty.
How are these perfect feature combinations accomplished? We will go in detail over the elements that give these classic cookies the perfect taste, and texture. The taste and texture specific to this recipe is rarely found in any other chocolate chip cookie. Some of the things that make these chocolate chip cookies different and give them their delicious caramel-like chewy middle, while still perfectly crunchy on the outside texture, will be revealed to you.
A New Approach
These tasty cookies are created from your average cookie ingredients. However, these standard ingredients, as well as one surprise ingredient. Each of these elements are handled through a new approach, for an amazing outcome. This new approach for making the ultimate chocolate chip cookies gives you these delightful creations, that all of you and your guests will enjoy!
Key Element #1: Brown Butter
The first key element for you to make these wonderful chocolate chip cookies is to brown your butter. Browning your butter is also known as beurre noisette. Let’s go over what all this includes.
Browning your butter means that you cook your butter. To brown your butter, this means that you will need to place your butter in a saucepan over low to medium heat. You will want to be careful to watch it very close, as it is very easy to burn your butter. The goal is to warm the butter so that the milk fats separate and begin to turn a golden-brown color. But why is it important to do this?
Why Brown Butter?
If a recipe calls for brown butter, there must be a good reason to not use regular butter, right? Yes, in this case, browning your butter is what makes your cookies so good! This is a step you will not want to skip over.
Why brown butter? When you buy butter from the store, it is usually made up of 80% fat and 20% made of milk solids and water. When you cook your butter to brown it, some of the moisture will evaporate. The remainder will begin to caramelize. This turns the sugar and milk solids contained in your butter into a slight caramel texture. Therefore, it is essential for these cookies to be made with browned butter.
How To Brown
There are two main ways you can brown your butter. The main way to get brown butter is by cooking it in a saucepan on your stovetop. The other way is to use your microwave to brown your butter.
When browning butter on your stovetop it is crucial to keep a close eye on it as it cooks. Cooking butter over the stovetop can go from perfect to burnt in a matter of seconds.
To succeed in browning your butter, try using a light-colored pan. By using a light pan, rather than a dark-colored pan, doing this will allow you to have a better idea of when your butter begins turning colors.
Be sure to keep your temperature on low to medium heat. This will help you make sure your butter does not get too hot.
While your butter is cooking, stir it continually. This will help your butter to cook evenly and prevent it from burning as quickly.
Your butter will start off melting, and then a white froth will appear. Next, it will begin to foam, then watch it VERY carefully for dark specks to appear in the butter. As soon as you see those dark specks, remove your butter from the heat, and transfer it into another heat-safe container. Do not leave your butter in the pan. The pan will retain the heat and continue to cook the butter, ending in burnt butter, if left in the pan to cool.
After browning and placing in another heat-safe container, put the browned butter into your fridge, for at least one hour. If your butter is not solid, then leave it in the fridge until it is completely solid again.
While browning butter in the microwave is less common, it can also accomplish your goal. This is an easier method but will also require you to keep a close eye on it, to avoid burning the butter.
To start, place your butter in a microwave-safe bowl and cover it with parchment paper. Place the bowl in the microwave for four minutes and start. After four minutes, remove and stir. If you do not see any gold flakes yet. Place it back in the microwave for 30 seconds more at a time.
The amount of time your butter takes to turn golden brown depends upon the temperature of your microwave. It should take anywhere between four to seven minutes. However, after the initial four minutes, be sure you are checking it every 30 seconds to avoid burning your butter.
Once your butter has turned brown, transfer it into another heat-safe container for storage. Place it in the fridge for at least one hour, or until it has returned to a solid-state. Depending upon the container your browned butter is stored in, and the temperature of your fridge, it may take longer than one hour to regain its solid form.
Now that you know the secret ingredient of browned butter as well as how important it is, it is time to move on to the next secret of these amazing chocolate chip cookies. Don’t miss out on any key elements for these great cookies!
Key Element #2: Salt
You might look at this recipe and think, that has got to be a typo! No way should there be this much salt in cookies of all things! This would be an incorrect assumption. One of the main tastes of these delightful cookies are their sweet and salty combination. To achieve this flavor combination, don’t be afraid so that you skimp on the salt. Try being adventurous once and see how you like the flavor combination. If you still think it is too salty after you have tasted the cookies, try cutting back by ½ teaspoon the next time you make them. Part of these cookies’ signature flavor is the sweet and salty combination, and if followed will be something your tastebuds love!
Key Element #3: Sugar
These cookies have a combination of white and brown sugar. One of the key elements that helps to make these cookies so good, is the inclusion of brown sugar. You can choose to use light or dark brown sugar. Whichever one you decide to use, will either make your cookies more molasses flavored or less. Either way creates good cookies.
Key Element #4: Cinnamon
One surprise element that these cookies include in their ingredients is cinnamon. While this spice is not super prevalent in the final taste of the cookies, it is a key ingredient and must be included. The cinnamon helps to add a warm, slight spice to the taste of the finished cookies.
Key Element #5: Chocolate
Another key to creating amazing chocolate chip cookies is to use high-quality chocolate. This simply means, try to go for the chocolate that has less wax included. Depending upon where you shop, it may be slightly more expensive, however, some of the store brands are also very good quality chocolate. You can also try chopping up a chocolate bar to use in place of chocolate chips. The quality of your chocolate will assist in making the flavors of your cookies richer.
Key Element #6: Chill Your Dough
Another key, that makes these cookies taste, and texture be amazing is chilling the dough. After you have finished preparing the cookie dough, allow it to chill for a minimum of one hour or up to three days in your fridge, the flavors will really blend with each other. The outcome of chilling will help in your texture during your baking process as well as increase your flavors so that they are blended. I would recommend allowing your dough to chill in the fridge for 12 to 24 hours before baking. Because of the chill time, these cookies are going to be the best!
Key Element #7: Size And Texture
There is a secret for making these cookies similar in size and with a bit of a texture on top. Beginning with size, roll each cookie into a ball that is about the size of a ping pong ball. Your finished ball should be about one inch in diameter.
After creating your ball, carefully squish it slightly into a pancake shape. Next, break the ball in half and place broken sides up. Squish the rest of the piece together to make a ball, with a rough top. Place these balls, rough side up on your greased baking sheet.
Now that you know all of the secrets to make the perfect chocolate chip cookies, which will be unlike anything you have ever tried before, let’s move on to some basics. Here is your shopping list that you will need to make these delicious cookies.
Start by browning your butter. In a light-colored saucepan, melt two sticks of butter over low to medium heat. Cook stirring constantly until gold flakes begin to appear. Remove immediately, when you see the gold specks begin to appear.
As soon as you remove butter from heat, pour it into another heat-safe container. Place browned butter into the fridge for at least 1 hour, or until it becomes solid.
After browned butter has solidified, add it to your mixture with sugar and brown sugar. Beat until creamy.
Mix in cold eggs until combined.
In a separate bowl, combine your dry ingredients such as flour, salt, baking soda, and cinnamon. Whisk to combined. Whisking here will help to provide additional air to your flour, similar to sifting it.
Add half of the dry mixture to your butter mixture and completely mix in. Pour in your remaining dry ingredients and mix just until it is combined and clumps together. Do not mix any more than necessary or it will activate the gluten in your flour.
Place your cookie dough, covered in the fridge for at least 1 hour, but recommended 12 to 24 hours.
After chilled, remove from fridge and let sit at room temperature until you can mold the dough. You may microwave the dough for 30 seconds to speed up the process if desired.
Preheat your oven to 350°F.
Roll dough into balls, squish flat, and break in half. Place broken halves facing the same direction, and squish into a new ball. Be sure to leave a rough edge. Place rough edge up on the greased baking pan.
Bake for 10 to 15 minutes, depending on how done you prefer your cookies to be.
Enjoy while hot or after cooled!
Now that you have learned all about these Mouth Watering Binging With Babish Chocolate Chip Cookies and have learned the secrets that make these cookies amazing, it is time to try them out for yourself! Try this remarkable cookie recipe and let us know what you think! We always enjoy hearing from you!
Have you tried these Mouth Watering Binging With Babish Chocolate Chip Cookies? Let us know what you think!
Enjoy creating or eating baked goods? You will want to be sure to try out this delicious recipe for Janet’s Banana Bread! It literally melts in your mouth, it is so good!
Looking for the perfect dinner recipe? Try this simple, yet delicious recipe for Easy Slow Cooker Chicken Fiesta. Your taste buds will thank you, for making this!
Share on Pinterest!
This is a recipe I came up with to replicate the real thing.