Giant Chocolate Chip Cookies: Our 2024 Recipe of the Year

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips provide antioxidants.

nuts

🥗Healthier: seeds

💰Cheaper: omit

Seeds can provide crunch without allergens.

Measure out 2 cups (426 g) of light brown sugar and set aside.

Add 2 sticks (226 g) of unsalted butter to a pot on the stove to brown it.

Cook the butter until it is dark brown but not burned, then pour it over the brown sugar and salt mixture.

Whisk the hot melted butter and brown sugar together until combined, even if slightly clumpy.

In the same pot, combine 23 g of bread flour with 113 g (1/2 cup) of whole milk and whisk to eliminate lumps.

Turn the heat to medium and cook the milk and flour mixture until it thickens and resembles mashed potatoes, then transfer it to the bowl with the butter and sugar mixture.

Whisk the tangzhong starter into the butter and sugar mixture until it becomes a silky, caramel-colored mixture.

Add 2 cold eggs and 1 tablespoon of pure vanilla extract to the mixture and whisk until smooth.

Measure out 2 1/2 cups (307 g) of bread flour and add baking powder and baking soda, then mix into the wet ingredients until no dry flour remains.

Chill the dough in the fridge for 10 to 15 minutes to prevent melting the chocolate when added.

Chop the chocolate into irregular sizes for a better texture in the cookies.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens