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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.
- Essential 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 indulgent 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!
Ingredients for King Arthur’s Cookie of the Year
- Pantry: Light brown sugar, bread flour, baking powder, baking soda, semisweet chocolate
- Dairy: Unsalted butter, whole milk
- Other: Large eggs
- Pantry Seasonings & Extracts: Salt, vanilla extract
What Type of Chocolate Chips?
King Arthur specifically recommends using chopped wafers or bars for these cookies. This is not just about the quality of chocolate, but also about the texture it imparts to the cookies. Roughly chopping the chocolate, rather than using standard chips, creates a delightful contrast in texture, giving you pockets of gooey, melted chocolate amidst the soft, chewy dough.
But don’t feel limited – you really can use whatever kind of chocolate you have on hand. That said, considering the extra effort you’re putting into preparing this special dough, I think it is worthwhile to opt for higher-quality chocolate. Think of it as the final flourish on a masterpiece cookie recipe. So, for these cookies, it’s worth going the extra mile and choosing chocolate that’s as exceptional as the recipe itself. Save the standard chocolate chips for standard chocolate chip cookies.
How to Make Soft, Dense, Chewy Chocolate Chip Cookies
Here is a quick overview of the recipe. Please scroll down to the printable recipe card for all the details.
- Brown the butter and mix with the sugar and salt.
- Prepare the tangzhong with milk and flour (scroll to the recipe card for all the details).
- Combine tangzhong with the sugar mixture. Add eggs and vanilla.
- Incorporate the remaining flour, baking powder, and baking soda.
- Fold in chopped chocolate, chill the dough, and form into balls.
- Bake until edges are set and browned.
Tips for a Super Soft and Chewy Chocolate Chip Cookie Recipe
For the perfect batch of soft chocolate chip cookies, consider these 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.
Serving Suggestions
These soft chocolate chip cookies pair wonderfully with a cold glass of milk or a hot cup of coffee. They also make great bases for ice cream sandwiches because they are so soft.
Storing Chocolate Chip Cookies
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Making these super soft and chewy chocolate chip cookies might require a tad more effort and patience compared to your average cookie recipe, but trust us, the payoff is well worth it.
The unique combination of techniques like browning the butter and employing the tangzhong method, along with the use of bread flour, elevates these cookies from simply tasty to truly exceptional. Every bite of these soft, chewy delights reaffirms that a little extra time and care in the kitchen can lead to extraordinary results.
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King Arthur Soft Chocolate Chip Cookies of the Year
A crucial ingredient in this recipe is bread flour. Its higher protein content is key to achieving the perfect chewy yet soft texture, making it a non-negotiable element for these cookies. Prepare to invest a little extra time and love into this recipe.
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 cups light brown sugar, 426 grams
- 2 teaspoons salt
- 1 cup 16 tablespoons unsalted butter (226 grams)
- 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 toss them in a wide saucepan. For best results, use a light colored saucepan so you can see the color of the butter as it browns. Melt the butter over medium high heat, swirling the pan to keep the milk solids from sitting on the bottom. The butter will sizzle, then create a layer of foam on the surface. Push the foam aside to check the color of the melted butter. Continue cooking and swirling the pan until the butter reaches a dark golden brown color.
- 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 it for 24 to 72 hours to firm up and let the flavors intensify. I like to let the dough firm up just a bit then scoop it into balls and chill the balls of dough. It’s easier to scoop into balls before it gets really cold and firm. For super-sized cookies, use an ice cream scooper to form 85 to 90 gram balls of dough. To make normal sized cookies, use a 2 tablespoon sized cookie scoop to make 30 ounce balls of dough.
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
- 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.
- Watch the butter carefully during browning to avoid burning. Using a pan with a light colored surface will make it easier to check the color as the butter browns. Alternatively, you can intermittently drizzle the butter on a white plate to check the color.
- When you chill the dough for a longer duration, it develops the flavor. It will also help the butter fat firm up so the cookies won't spread as much when they bake.
- 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.
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.