binging with babish ultimate cookie recipe Binging with babish master cookie dough recipe

Embark on a culinary adventure with a foundational recipe that unlocks a world of sweet possibilities: the master cookie dough. This isn’t just any cookie dough; it’s a versatile base upon which you can build countless variations, limited only by your imagination and pantry.

Binging With Babish Master Cookie Dough

Imagine the aroma of freshly baked cookies wafting through your kitchen, the anticipation building with each passing minute. This recipe provides the perfect starting point for creating that idyllic scene. Let’s dive into the details:

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Instructions:

1. Cream the Butter and Sugars: In a large bowl (or the bowl of a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This process is crucial for incorporating air into the dough, resulting in a tender cookie. Aim for a pale and airy mixture, taking approximately 3-5 minutes with an electric mixer. Don’t rush this step!
2. Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract. These ingredients add moisture and richness to the dough.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, preventing pockets of saltiness or uneven leavening.
4. Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies. The goal is to achieve a cohesive dough without excessive mixing.
5. Chill the Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes, or preferably longer (up to 24 hours). Chilling the dough allows the gluten to relax, prevents the cookies from spreading too much during baking, and enhances the flavor. A longer chill time results in a more developed and complex flavor profile.
6. Preheat and Bake: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Parchment paper prevents sticking and makes for easy cleanup.
7. Shape and Bake: Drop by rounded tablespoons onto the prepared baking sheets, leaving enough space between each cookie for spreading. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Remember, cookies will continue to bake slightly on the hot baking sheet after they are removed from the oven.
8. Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm.

From here, the possibilities are endless! Add chocolate chips, nuts, dried fruits, or even spices to customize this master dough to your liking. Consider adding different extracts for a unique flavor twist. Experiment and have fun!

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Binging With Babish Master Cookie Dough Recipe - How To Make Cookie Dough

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