Supersized, Super-Soft Chocolate Chip Cookies
Browned butter and tangzhong for generous, soft cookies.
Ingredients
| Ingredient | Amount |
|---|---|
| Light brown sugarPacked. | 426 g |
| Table salt | 2 tsp |
| Unsalted butter | 226 g |
| Milk | 113 g |
| Bread Flour | 330 g |
| EggsLarge. Cold. | 2 each |
| Vanilla Extract | 1 tbsp |
| Baking powder | 1.75 tsp |
| Baking soda | 0.25 tsp |
| Semisweet chocolate | 340 g |
Method
- 1
Brown the butter and whisk it into brown sugar and salt. Cook milk with 23g of the flour into a thick paste; mix into the butter mixture.
- 2
Whisk in eggs and vanilla, then fold in the remaining flour and leavening. Briefly cool the dough before adding chopped chocolate.
- 3
Refrigerate covered for 24–72 hours. Portion into 85–90g balls and space well apart on lined trays.
- 4
Bake at 175°C/350°F for 18–22 minutes, until the edges are set. Leave on the tray at least 15 minutes.