At the end of 2023, King Arthur Baking Company announced its recipe of the year. The Supersized, Super-Soft Chocolate Chip Cookie inspired us to hold another Chocolate Chip Cookie Challenge. It’s described as a “big, ultra-buttery cookie — full of deep caramel notes.”
This recipe incorporated some different techniques like pouring hot browned butter directly over the sugar and using a tangzhong starter to create a “satisfying chew.”
What we liked
This is a big cookie, great for sharing, but equally good if you aren’t in a sharing mood. It is as described, chewy with lightly crispy edges. It’s a good, solid chocolate chip cookie option.
What we didn’t like
There wasn’t anything we didn’t like about this cookie.
Would we change anything?
We would add a sprinkling of sea salt to the cookie dough balls before baking. While the cookie itself isn’t overly sweet, it would benefit from a little salty crunch.
The original recipe also offers the following if you would like a bar cookie and would prefer not to let the dough rest overnight. Although we didn’t try this option, we think it may be a better way to prepare this recipe (will update when we have a chance to test our theory).
“To bake immediately (no overnight rest): Prepare the recipe as written through chopping the chocolate (step 10). Prepare a 9″ x 13″ pan with a parchment paper sling; lightly grease the shorter, exposed sides of the pan with nonstick spray. Fold in the chopped chocolate, and then immediately transfer the batter to the prepared pan. Spread the batter evenly in the pan. Bake at 350°F for 34 to 38 minutes, until well-browned and set. A toothpick or thin knife inserted into the center should come out with some moist crumbs but no raw batter. Cool the cookie bars completely before using the sling to remove them from the pan and slicing.”
Would we make them again?
Yes, but probably as bar cookies.
Print
Supersized, Super-Soft Chocolate Chip Cookies
- Total Time: 25 hours, 57 minutes
- Yield: 21 1x
Description
This is a slightly modified version of King Arthur Flour Company’s 2023 Recipe of the Year. It is a large, chewy, and buttery cookie, big enough to share.
Ingredients
2 cups light brown sugar, packed
2 teaspoons table salt
16 tablespoons unsalted butter, cut into 1” pieces
½ cup whole milk
2¾ cups bread flour, divided
2 large eggs, cold from the refrigerator
1 tablespoon vanilla extract
1¾ teaspoons baking powder
¼ teaspoon baking soda
2 cups semisweet chocolate chips
Instructions
In the bowl of a stand mixer, combine the brown sugar and salt using the whisk attachment. Set aside.
To brown the butter: In a saucepan over medium-high heat, melt the butter. After several minutes, the butter will sizzle and may spatter. Continue to cook the butter, swirling the pan regularly, for about 5 to 7 minutes, until it’s a dark golden brown color and brown bits start collecting at the bottom of the pan; the butter will have stopped sizzling and may also have a layer of foam on the surface.
Once the butter is browned, immediately pour it over the sugar mixture (be sure to scrape out the brown bits at the bottom) and whisk vigorously to combine; this helps dissolve the sugar slightly and creates the shiny surface of the baked cookies. (The mixture will stay lumpy and won’t become smooth at this point.) Set the empty saucepan aside to cool slightly.
To make the tangzhong: In the same saucepan used to brown the butter, combine the milk with 3 tablespoons bread flour and whisk until no lumps remain.
Place the saucepan over low heat and cook the mixture, stirring regularly with a whisk and then a flexible spatula, until it’s thickened, paste-like, and starts to come together into one mass, about 2 to 3 minutes.
Remove from the heat and transfer directly to the bowl with the butter and sugar. Whisk until mostly smooth; some lumps of the tangzhong mixture are okay.
Add the eggs and vanilla and continue whisking until smooth.
Add the remaining 2½ cups plus 1 tablespoon bread flour to the bowl with the butter and sugar, then add the baking powder and baking soda. Switch to a paddle attachment and mix until well combined and no dry spots remain.
Place the bowl, uncovered, in the refrigerator and allow it to cool for 10 to 15 minutes.
Remove the dough from the refrigerator and fold in the chocolate chips. Cover the bowl and return to the refrigerator for 24 to 72 hours to allow the flavors to intensify.
To bake the cookies: When you’re ready to bake, remove the chilled cookie dough from the refrigerator and let it rest at room temperature for about 10 to 15 minutes to allow it to warm up slightly. Meanwhile, preheat the oven to 350°F with a rack in the center.
Scoop the dough into 85g to 90g portions – mounds of dough should be about 2¼” in diameter.
Arrange the cookie dough balls on parchment-lined baking sheets, spacing them 3″ to 4″ apart. Five, maybe six dough balls, will fit on a half-sheet pan.
Bake the cookies for 18 to 22 minutes, until the edges are set and the cookies are browned, rotating the pan halfway through baking to ensure even browning. Remove the cookies from the oven and let them rest on the baking sheets until cool enough to handle, at least 15 minutes.
Notes
The cookies can be mixed by hand if you don’t have a stand mixer.
Storage information: Store leftover chocolate chip cookies, covered, for up to 5 days; their slightly crispy edges will soften and the cookies will maintain a soft texture. Freeze baked cookies for longer storage.
To avoid scooping chilled (relatively hard) cookie dough: Scoop the dough after about 1 to 2 hours of chilling (step 11) and then return to the refrigerator to continue chilling for 24 to 72 hours. Follow the recipe as otherwise written.
To bake immediately (no overnight rest): Prepare the recipe as written through chopping the chocolate (step 10). Prepare a 9″ x 13″ pan with a parchment paper sling; lightly grease the shorter, exposed sides of the pan with nonstick spray. Fold in the chopped chocolate, and then immediately transfer the batter to the prepared pan. Spread the batter evenly in the pan. Bake at 350°F for 34 to 38 minutes, until well-browned and set. A toothpick or thin knife inserted into the center should come out with some moist crumbs but no raw batter. Cool the cookie bars completely before using the sling to remove them from the pan and slicing.
View the original recipe at: https://www.kingarthurbaking.com/recipes/supersized-super-soft-chocolate-chip-cookies-recipe
- Prep Time: 35 minutes
- Inactive Time: 25 hours
- Cook Time: 22 minutes
- Category: Cookies
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 326.71
- Sugar: 27.05 g.
- Sodium: 287.94 mg.
- Fat: 16.13 g.
- Saturated Fat: 9.56 g.
- Carbohydrates: 41.89 g.
- Fiber: 1.76 g.
- Protein: 3.92 g.
- Cholesterol: 42.37 mg.
Keywords: semisweet chocolate, bread flour, browned butter
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