Supersized, Super-Soft Chocolate Chip Cookies
When we set out to find a chocolate chip cookie worthy of being named Recipe of the Year, we knew it had to be extraordinary. The big, ultra-buttery cookie, bursting with deep caramel notes from nutty brown butter, is just that. The ultra-soft yet slightly bendy texture is achieved with a tangzhong starter and bread flour for a satisfying chew. A generous amount of chopped semisweet wafers adds sweetness and complexity. This chocolate chip cookie elevates the classic treat to a bolder, richer, and more sophisticated level than ever before.
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Ingredients and Prep Time
The Supersized Chocolate Chip Cookie requires some supersized ingredients.
You can find the full recipe, and how to shop for products to make these cookies here.
Yield – 16 to 17 large (4″) cookies or 28 medium (3″) cookies
Ingredients
- 2 cups (426g) light brown sugar, packed
- 2 teaspoons table salt
- 16 tablespoons (226g) unsalted butter, cut into 1″ pieces
- 1/2 cup (113g) milk, whole preferred
- 2 3/4 cups (330g) King Arthur Unbleached Bread Flour, divided
- 2 large eggs, cold from the refrigerator
- 1 tablespoon King Arthur Pure Vanilla Extract
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 cups (340g) semisweet chocolate, preferably 60% to 65% cocoa content*
*Use chopped wafers or bars for best results; if using chocolate chips, chop them roughly before incorporating.
You can find the complete Instructions on How to Prepare and Make these Delicious Cookies Here.
King Arthur Baking – Outrageous Chocolate Chip Cookie Mix
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