Or Another Reason To Not Rush Things
We have collectively made a bunch of trips around the sun and in that time have eaten more than our share of chocolate chip cookies. We finally think we found one that is absolutely breathtaking. It is a very slight variation on last year’s King Arthur Flour winning recipe. This recipe employs a few special techniques and ingredients to create a truly unforgettable cookie.
First, the recipe calls for brown butter, which adds an unctuous depth to the cookies. Brown butter is made by melting unsalted butter over low heat and giving it a stir until it starts to turn an orange brown color. Be sure to watch it closely, as it can burn quickly!
Next, the recipe calls for the use of flaky sea salt, which adds a delightful crunch and burst of saltiness to each bite. A pinch on top of each cookie right as they come out of the oven does the trick.
Finally, the recipe employs a Japanese baking technique called tangzhong. To do this, you a portion of the flour and liquid to create a thick paste. Once added to the rest of the recipe, you end up with a softer, more tender cookie. Don’t let the extra step deter you – the results are well worth it!
They are crazy good. Do let them cool a few minutes before eating them so they have a chance to set up.
- 430 gram light brown sugar
- 2 teaspoons salt
- 226 grams unsalted butter, about 16 oz
- ½ cup whole milk (113 grams)
- 325 grams bread flour, divided
- 2 large eggs, cold
- 1 tablespoon vanilla extract
- 1-¾ teaspoons baking powder
- ¼ teaspoon baking soda
- 330 grams chopped semisweet chocolate
First, grab a large mixing bowl and toss in some brown sugar and salt.
Now it’s time to brown the butter. Cut it up into small pieces and toss it in a saucepan. Keep an eye on it as it melts and starts to sizzle. Once it turns a beautiful golden brown color, pour it over the brown sugar mixture. Whisk it all together until it’s nice and smooth.
Next, let’s make the tangzhong. Whisk together some bread flour and milk in that same saucepan you used for the butter. Cook it over low heat until it thickens up and becomes a paste. Transfer it to the bowl with the brown sugar mixture and give it a good whisking.
Time to make the cookie dough! Add in the eggs and vanilla and whisk until it’s smooth.
Then mix in some more bread flour, baking soda, and baking powder.
If the mixture is warm, pop it in the fridge for a bit so the chocolate chips won’t melt when you add them in. Once the dough is chilled and ready to go, chop up some chocolate and stir it in.
Then, scoop the dough into balls and chill them for 24 to 72 hours. It’s worth the wait!
When you’re ready to bake, preheat the oven and line some baking sheets with parchment paper. Pop the cookie balls on there and bake them one sheet at a time.
Jumbo-sized cookies take about 18 to 22 minutes, while standard-sized cookies take 8 to 10 minutes. And voila! Your cookies are ready!
