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If you’re on the hunt for a cookie recipe that hits all the right notes of comfort and indulgence, these super soft chocolate chip cookies are just the ticket. Crowned as King Arthur’s Recipe of the Year, this delightful creation stands out in the world of baked treats.
It melds the richness of browned butter, the unique technique of tangzhong, and the delightful chunks of semisweet chocolate. This recipe is a perfect blend of traditional baking and innovative techniques, making each cookie a testament to the art of baking. Ready to see what makes this recipe so special?
Here is Why This Cookie Recipe Works
Browned Butter Magic: The process of browning the butter adds a deep, nutty flavor that standard cookie recipes often miss. If this step sounds intriguing, check out our brown butter chocolate chip cookies.
Tangzhong Technique: This Asian bread-making technique ensures your cookies stay softer and chewier for longer.
Use of Bread Flour: Bread flour, with its higher protein content compared to all-purpose flour, is key for these cookies. It helps create a more robust structure, giving each cookie a chewy, yet soft texture that’s hard to achieve with other types of flour. It’s the secret ingredient that we used in our Levain chocolate chip cookie recipe as well.
Flavor Development: Chilling the dough enhances the flavors, making every bite a rich experience.
The Recipe That Broke the Internet
When King Arthur unveiled this recipe of the year for super soft chocolate chip cookies, it created an unprecedented buzz, so much so that it broke the internet!
On the day they shared this recipe, the sheer number of eager bakers flocking to their site was so overwhelming that it momentarily brought down King Arthur’s website.
So, when you’re mixing your dough and prepping your baking sheets, remember: you’re about to make a batch of cookies so enticing they once caused a digital stampede!
Cookie Questions Answered
King Arthur recommends chopped chocolate wafers or bars for these cookies. Not just for better flavor, but for the texture they create. Rough chopping gives you varied pieces, so you get pockets of gooey, melted chocolate throughout the soft, chewy dough.
That said, you can use whatever chocolate you have on hand. But if you’re investing the time in this special dough, it’s worth choosing high-quality chocolate as the finishing touch. Save the standard chips for everyday cookies.
Bread flour’s higher protein content gives these cookies structure while keeping the centers soft and chewy. All-purpose flour will still work, but you’ll lose some chew and structure.
Recipe Tips
Browning the Butter: Watch the butter carefully during browning to avoid burning. A pan with a light colored surface will make it easier to check the color as the butter browns. If you don’t have a light colored pan, drizzle the butter on a white plate intermittently to check the color.
Chill the Dough: Longer chilling results in more developed flavors. Plus it will help the butter fat firm up so the cookies won’t spread as much as they bake.
Oven Watch: Keep an eye on the cookies as baking times may vary slightly. It is also a good idea to turn your baking sheet half way through the baking time to ensure even baking.
If you love these tangzhong cookies, you might also enjoy our Chocolate Chip Oatmeal Cookies for a heartier twist or our Malted Milk Chocolate Chip Cookies for a rich, nostalgic flavor.
Tangzhong Cookies
These cookies take a little more time than your average batch, but the tangzhong method, combined with browned butter and bread flour, gives them an incredibly soft, chewy texture you won’t get any other way. That extra step transforms a good cookie into something unforgettable.
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King Arthur Soft Chocolate Chip Cookies of the Year
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Ingredients
- 2 cups brown sugar, 426 grams
- 2 teaspoons salt
- 1 cup unsalted butter, (226 grams); 16 tablespoons
- ½ cup whole milk, 113 grams
- 2 ¾ cups bread flour, divided (330 grams)
- 2 large eggs, cold
- 1 tablespoon vanilla extract
- 1 ¾ teaspoons baking powder
- ¼ teaspoon baking soda
- 2 cups chopped semisweet chocolate, 340 grams
Instructions
- Toss the brown sugar and salt in a large mixing bowl and set aside.
Brown the Butter
- Cut the butter into 1-inch pieces and place in a wide, light-colored saucepan so you can monitor the color as it browns. Melt over medium-high heat, swirling occasionally to keep the milk solids from settling. The butter will sizzle and foam; push the foam aside to check the color. Continue cooking and swirling until it turns a deep golden brown.
- Pour the browned butter over the brown sugar (scrape all the browned bits of milk solids into the bowl as well). Whisk the sugar mixture vigorously until well combined then set it aside while you make the tangzong.
Make the Tangzhong
- Measure out 2-¾ cups of bread flour (330 grams) and place it in a bowl. You will use a portion of this measurement for the tangzhong and save the rest to finish making the cookie dough.
- Place the milk in the saucepan that you used to brown the butter. Add 3 tablespoons of the bread flour and whisk well (it is ok if there are a few lumps).
- Place the saucepan over low heat and cook, whisking constantly. As the mixture thickens, switch to a flexible spatula and stir until it comes together into a thick paste-like consistency. Transfer the tangzong to the bowl with the brown sugar and whisk well.
Make the Cookie Dough
- Add the cold eggs and vanilla and whisk until smooth.
- Add the rest of the bread flour along with the baking soda and baking powder. Stir until well combined. If the mixture is warm, cover the bowl and place it in the fridge until it is chilled enough so the chocolate doesn’t melt when added.
- Chop the chocolate into coarse pieces and stir it into the mixture.
- Cover the bowl and chill the dough for 24 to 72 hours to firm up and develop flavor. (I prefer to scoop the dough into balls before chilling.) For large cookies, use an ice cream scoop to portion 85–90 g balls. For standard cookies, use a 2-tablespoon scoop to make 3-ounce (about 85 g) balls.
Bake the Cookies
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Arrange the balls of dough on the baking sheet, spacing them 3 to 4 inches apart.
- Wait until the oven is finished preheating then bake one pan of cookies at a time. Bake jumbo sized cookies for 18 to 22 minutes and standard sized cookies for 8 to 10 minutes. The edges should look set and browned.
- Remove the cookies from the oven and let them cool on the baking sheet for 15 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
These look thick and chewy! Wishing you and yours a healthy and happy New Year, Dahn!
angiesrecipes
Thanks Angie, and a happy New Year to you as well.