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!
Tangzhong Chocolate Chip Cookies
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
