As someone who partakes in the King Arthur Recipe of the Year baking yearly, I was so ecstatic when they revealed that 2024's recipe was a Chocolate Chip Cookie. Apparently they baked 1,200 cookies to perfect this recipe, which resulted in a super soft yet chewy, incredibly buttery, deep caramelized flavor-filled chocolate chip cookie.
The Recipe: King Arthur Baking's Supersized, Super-Soft Chocolate Chip Cookies from 2024's Recipe of the Year.
Recipe Notes:
- calls for browning butter
- bread flour instead of all purpose flour is used
- only uses light brown sugar
- milk is used to create a tangzhong, which is a combo of milk and flour heated to make a thick paste. tangzhong is used in bread to create a softer texture.
- chopped chocolate or chopped chips are needed
- the dough needs to rest for 24-72 hours to achieve the deepest flavor
The Results: These cookies were amazing, simply put. I'd put this recipe at the top of my rankings next to my other favorite, Kenji's Food Lab Chocolate Chip Cookies. These were perfectly soft and chewy with the right amount of caramelized nutty flavor from the browned butter. I went for the smaller 50 gram cookie since the 90g one was too massive.
Overall: These were high maintenance cookies---you need to plan ahead with all the ingredients and curbing your expectations that these can be eaten once the dough is formed. You also have to use the stovetop twice to make the brown butter and the tangzhong. These are a weekend project cookie rather than an everyday cookie. Completely worth the time and effort! 🍪🍪🍪🍪🍪 or 10/10!
On a side note: I made these cookies three times, two batches in my own kitchen. I used my Kitchenaid Stand Mixer for the first batch and didn't mix the dough well enough--the dough wasn't fully incorporated with the flour in all spots, making the cookies spread even more in the oven. Here is a side-by-side comparison of the two. The better mixed cookie has more wrinkles, which I find quite beautiful and makes the cookie more complex and gourmet to me!
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