Supersized, Super Soft Chocolate Chip Cookies

Name: Supersized, Super Soft Chocolate Chip Cookies
Total time: 231 min
Ingredients: 1 cup light brown sugar; 1 cup granulated sugar; 1 teaspoon salt; 2 sticks unsalted butter; 1 cup whole milk; 1 cup bread flour; 2 large eggs; 1 pound dark chocolate bar; 1 cup mini chocolate chips

3h 51m

Serves 1

instagram.com

Supersized, Super Soft Chocolate Chip Cookies

instagram.com

3h 51m

Serves 1

Directions

1In a bowl, mix together the light brown sugar, granulated sugar, and salt.
2In a saucepan, brown the butter. Watch carefully as it will burn quickly.
3Once the butter is browned, pour it into the bowl with the sugars and salt, and stir well.
4In the same saucepan, make the tangzhong (a mixture of whole milk and bread flour).
5Add the tangzhong to the sugar mixture and stir to combine.
6Transfer the mixture to a stand mixer, add the eggs and mix.
7Add the bread flour and mix until combined.
8Cut the chocolate bar into chunks and combine with mini chocolate chips.
9Add the chocolate to the cookie dough, mix gently, cover, and refrigerate for at least 24 hours.
10After 24 hours, remove from the refrigerator, let sit for about 15 minutes, and scoop big balls of cookie dough onto a baking sheet.
11Bake until golden brown. Let cool for about 15 minutes on the baking sheet before transferring to a cooling rack.

Ingredients

1 cup light brown sugar
1 cup granulated sugar
1 teaspoon salt
2 sticks unsalted butter
1 cup whole milk
1 cup bread flour
2 large eggs
1 pound dark chocolate bar
1 cup mini chocolate chips

Equipment

WhiskSaucepanStand MixerCookie scoopBaking sheetKnife

Supersized, Super Soft Chocolate Chip Cookies

3h 51m

Serves 1

instagram.com

Supersized, Super Soft Chocolate Chip Cookies

instagram.com

3h 51m

Serves 1

Directions

1In a bowl, mix together the light brown sugar, granulated sugar, and salt.
2In a saucepan, brown the butter. Watch carefully as it will burn quickly.
3Once the butter is browned, pour it into the bowl with the sugars and salt, and stir well.
4In the same saucepan, make the tangzhong (a mixture of whole milk and bread flour).
5Add the tangzhong to the sugar mixture and stir to combine.
6Transfer the mixture to a stand mixer, add the eggs and mix.
7Add the bread flour and mix until combined.
8Cut the chocolate bar into chunks and combine with mini chocolate chips.
9Add the chocolate to the cookie dough, mix gently, cover, and refrigerate for at least 24 hours.
10After 24 hours, remove from the refrigerator, let sit for about 15 minutes, and scoop big balls of cookie dough onto a baking sheet.
11Bake until golden brown. Let cool for about 15 minutes on the baking sheet before transferring to a cooling rack.