Gourmet Super-Soft Chocolate Chip Cookies

Gourmet Super-Soft Chocolate Chip Cookies

1680 mins
medium
17 servings

Indulge in these decadent, oversized chocolate chip cookies, made with a secret tangzhong technique for extra softness and a rich, irresistible flavor.

Chocolate ChipCookiesTangzhong

Equipment Needed

  • Baking Sheets
  • Flexible spatula
  • Jumbo cookie scoop
  • Large bowl
  • Measuring cups and spoons
  • Oven
  • Parchment paper
  • Saucepan
  • Scone/muffin scoop
  • Whisk

Ingredients

  • 426.00 gLight Brown Sugar(Packed)
  • 2.00 tspSalt
  • 226.00 gUnsalted Butter(Cut into 1" pieces)
  • 113.00 gMilk(Whole preferred)
  • 330.00 gBread Flour(2 3/4 cups, divided)
  • 2.00 largeEggs(Cold from refrigerator)
  • 1.00 tbspVanilla Extract(Pure)
  • 1.75 tspBaking Powder
  • 0.25 tspBaking Soda
  • 340.00 gSemi-Sweet Chocolate(60-65% cocoa content, roughly chopped)

Instructions

1

Combine brown sugar and salt in a large bowl. Set aside.

Estimated time: 1 minutes

2

Melt butter in a saucepan over medium-high heat. Brown butter, swirling pan, until dark golden brown (5-7 minutes).

Estimated time: 7 minutes

3

Immediately pour browned butter over sugar mixture, scraping brown bits. Whisk until combined.

Estimated time: 2 minutes

4

In the same saucepan, whisk together milk and 3 tbsp bread flour until smooth.

Estimated time: 2 minutes

5

Cook over low heat, stirring constantly, until thickened (2-3 minutes).

Estimated time: 3 minutes

6

Remove from heat and transfer to butter/sugar mixture. Whisk until mostly smooth.

Estimated time: 2 minutes

7

Add eggs and vanilla. Whisk until smooth.

Estimated time: 1 minutes

8

Measure remaining bread flour, add to bowl with butter mixture. Add baking powder and baking soda. Stir until combined.

Estimated time: 2 minutes

9

Cover and refrigerate bowl for 10-15 minutes.

Estimated time: 15 minutes

10

Roughly chop chocolate. Avoid finely chopping.

Estimated time: 5 minutes

11

Remove dough from fridge. Fold in chopped chocolate.

Estimated time: 5 minutes

12

Cover and refrigerate for 24-72 hours for flavor to intensify.

Estimated time: 24 minutes

13

Preheat oven to 350°F (175°C).

Estimated time: 5 minutes

14

Scoop dough (85-90g per cookie) onto parchment-lined baking sheets, spacing 3-4" apart.

Estimated time: 5 minutes

15

Roll each dough ball into a smooth ball. Bake large cookies 18-22 minutes, smaller cookies 15-18 minutes, rotating pan halfway.

Estimated time: 20 minutes

16

Let cookies rest on baking sheets until cool enough to handle (15 minutes).

Estimated time: 15 minutes

17

Store leftover cookies, covered, for up to 5 days. Freeze for longer storage.

Estimated time: 1 minutes