Tangzhong Chocolate Chip Cookies

When King Arthur declared these “cookies of the year” and I learned for the first time about “tangzhong” (basically a roux) I had to try them. They were a bit of work but after a 48 hour chill we really did love them. They have an awesome chew to them and fabulous flavor!

Looking for even more chocolate chip cookie inspiration? Be sure to visit my Ultimate Chocolate Chip Cookie Collection, packed with everything from classic favorites and brown butter cookies to stuffed cookies, candy-loaded creations, and triple chocolate treats!

Tangzhong Chocolate Chip Cookies

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Ingredients

  

• 2 cups light brown sugar packed
• 2 teaspoons kosher salt
• 16 tablespoons salted butter cut into 1" pieces
• ½ cup whole milk
• 2 ¾ cups 330g King Arthur Unbleached Bread Flour, divided
• 2 large eggs cold
• 1 tablespoon Vanilla Extract
• 1 ¾ teaspoons baking powder
• ¼ teaspoon baking soda
• 2 cups 340g chocolate, I used milk chocolate that I chopped and some dark chocolate chips

Instructions

 

• In a large bowl, combine the brown sugar and salt. Set aside.
• Brown the butter in a skillet and pour it over the sugar mixture.
• Let the skillet cool.
• To make the tangzhong use the same skillet and combine the milk with 3 tablespoons (23g) of the bread flour.
• Whisk until smooth with no lumps.
• Place the skillet on low heat and cook while stirring. Start with a whisk then switch to a rubber spatula. You want it thickened, like paste. It will form one clump in 2 to 3 minutes.
• Remove from the heat and add it to the bowl, whisking smooth.
• Add the eggs and vanilla and continue whisking until smooth.
• Add the remaining 2 1/2 cups plus 1 tablespoon (307g) bread flour and the baking powder and baking soda.
• Use a spatula to stir until well combined.
• Chill bowl 15 mins before adding chocolate so it doesn't melt.
• Chop the milk chocolate into coarse pieces.
• Remove the dough from the fridge and add chocolate.
• Chill 1 hour then scoop into 50 gram mounds.
• Chill covered in fridge 24-48 hours.
• Bake 14-15 mins at 350.

Adapted from King Arthur