I made two batches of these over the weekend, and wow! It was very difficult to wait 24 hours before baking them, but it was worth the wait. These are soft, chewy, and so chocolaty. I've never used a tangzhong for cookies before, but now I will going forward. I love that these aren't overly sweet and, for me, the mix of bittersweet and semisweet is the way to go. I made one personal change, though, which to me elevates the cookies. I added a little bit of orange zest and the combo of chocolate and orange is heavenly to me.
Thanks for baking with us and for sharing your review, Sandro! 😃 We're thrilled y'all enjoyed them! Even more that you added your own twist to them 🍊🧡 What else would you do to customize this recipe? -🥐Lily
Hi Mary Anne! There's a tip at the bottom of the recipe for making smaller cookies than the originals in the recipe. But we don't recommend making them too small because than you don't get that change in texture throughout the cookies (crisp edges and soft centers). -👩🍳Morgan
A King Arthur happy user whose family has only used King Arthur Flour for four generations here. Cannot wait to try this recipe tomorrow. I am such a fan of the King Arthur bakers/teachers/Instructors on these videos but especially love Kye's style! Thank you, Kye, for yet another wonderful and clear explanation. Inspires my confidence!
Please let us know what you think of the recipe, Victoria! 😊🍪 Have you seen our On-Demand class the Kye teaches? shop.kingarthurbaking.com/classes/brunch-bakes-on-demand?class 😉 -🥐Lily
When I saw the recipe I couldn’t wait to try it but didn’t have all the correct ingredients! I substituted KA unbleached flour, for the bread flour, dark brown sugar instead of light, and salted butter for the unsalted! Even with the substitutions these are a remarkably delicious perfect cookie! Yummy!
I've done nothing but bake for the last seven weeks of holidays. It would take a lot to interrupt my long after-holiday nap. :) But you've done it this year! :) You've definitely inspired me to make one more thing before I put down my baking things for the winter. :) I can't wait to try these for New Year's Eve. It's kind of funny: this past week when I was making the Pillowy Cinnamon Rolls for Christmas morning, I was thinking of trying bread flour and the tan zhong preparation for cookies. I can't wait to try these. Thank you for baking the world a better place, KAF! :)
These will be the perfect self-care sendoff before your hibernation! We're extra - er, SUPER - excited to hear what you think of our SSSCCC! 😁🍪🍪 -🥐Lily
I'm happy that so many people are responding to this video. I followed the written recipe on King Arthur Flour's website and wished I could say that what I baked was great, but my results were just average. There's a lot of detail and clarity in the video that simply never translated to the written recipe. So much so that I wished the written recipe demanded that people watch the video before attempting to make these. The reasons I feel are that home cooks are leaning more towards cooking through video tutorials, more so than through reading. I also feel the written recipe was a task given to somebody to simply translate the video, rather than write it out in classic cook book style, which is how I learned to bake. It's easier for me to follow a recipe rather than a video because I'm vision impaired. I can increase the size of text and hold my place until I complete the task. I don't have a tablet and can't do that so easily with a video.
Thanks for sharing this feedback, we're sorry to hear that you found the recipe on our website to be lacking detail! Could you share a bit more about what specifically you felt was missing from the written recipe? Kindly, -👩🍳Morgan
@@KingArthurBakingCompany "To brown the butter: In a saucepan over medium-high heat, melt the butter. After several minutes, the butter will sizzle and may spatter. Continue to cook the butter, swirling the pan regularly, for about 5 to 7 minutes, until it’s a dark golden brown color and brown bits start collecting at the bottom of the pan; the butter will have stopped sizzling and may also have a layer of foam on the surface." to To brown the butter: In a tall saucepan over medium-high heat, melt the butter. After several minutes, the butter will sizzle and start to foam. If foam raises quickly, lower heat slightly and until the sizzling stops. Continue to cook the butter, stirring or swirling the pan regularly, for about 5 to 7 minutes more until it’s a dark golden brown color and brown bits start collecting at the bottom of the pan.
"Place the saucepan over low heat and cook the mixture, stirring regularly with a whisk and then a flexible spatula, until it’s thickened, paste-like, and starts to come together into one mass, about 2 to 3 minutes." 2 to 3 minutes for low medium 5 to 7 minutes for low heat
"Weigh or measure the remaining 2 1/2 cups plus 1 tablespoon (307g) bread flour by gently spooning it into a cup, then sweeping off any excess. Add the bread flour to the bowl with the butter and sugar, then add the baking powder and baking soda. Using a whisk or flexible spatula, stir until well combined and no dry spots remain." to Transfer the remaining bread flour to a medium bowl either by sifting it or gently spooning it into a cup, and sweeping off any excess with a knife. Add the baking powder and baking soda and whisk until blended. Add these dry ingredients to the butter and sugar mixture, stirring until well combined and no dry spots remain.
I am happy I waited to add a comment because I baked the first batch a little too soon. What a difference waiting made. A Delicious, full bodied mouthful.
I haven't made this particular recipe, but a similar one from ATK starts with browned butter, and I add about a tablespoon of nonfat milk powder to it after I read about browned butter solids. More milk solids = more caramelized bits in the butter = more flavor. The particular milk powder I have is fairly coarse, and it turned into a big greasy blob the first time I tried to make brown butter solids, so whenever I use it in a cookie recipe I break it up in a mortar and pestle first. I also make the brown sugar right before making the cookies because I don't really use it up before it turns rock hard and loses all of its aroma. Sugar, molasses, and a little elbow grease. The ATK recipe had me whisking the mixture vigorously for like 5 minutes and then resting for 10 a few times, they discovered that when the test cook was called away from the bowl for something else. This looks interesting, I might try it. I do like me a nice chewy, toffee-like cookie.
Now I have a weird urge to do chocolate cookies with a Chou pastry, lol. I mixed my dough and now the wait. I’m gradually growing to prefer recipes that spread over multiple days. My sourdough schedule is that way, and having fresh warm bread done at 8 am feels like such an accomplishment.
I just made another of your Chocolate Chip Cookies for Christmas goodie bags, the self rising recipe and the people said they were the best chocolate chip cookies they ever ate. Guess I am going to have to try these on the same people to see what they have to say. They are giant. Thanks so much enjoyed watching you create and bake.
Looking forward to trying these - I really like the chocolate chip cookies that were your 2015 recipe of the year and will be curious to see the differences in this recipe.
@@KingArthurBakingCompany These turned out great! For me, the 2015 chocolate chip cookie is still my favorite but I did like the texture of this new recipe. Last year I baked all of your previous recipe of the year selections and that 2015 recipe has become a family staple :)
Great recipe and video!! Some very unique ingredients, like the milk and your bread flour (which I use for my Artisan bread). Thanks. I'll make these cookies on my next batch. LOL on the gluten-free flour. Reminds me of caffeine-free coffee. Meaning, what's the point?
For folks who can't have gluten (or caffeine, for that matter), it makes all the difference in the world! But perhaps only interesting as an experiment for people who can safely consume it. 💛 -🍮Kat
Yes! This is our High Altitude Guide, including specifications for cookies (www.kingarthurbaking.com/learn/resources/high-altitude-baking) Happy baking, Danielle! -🥐Lily
@@KingArthurBakingCompany The texture is fantastic. Even for the tray that I overbaked by a couple of minutes, the kids didn't even bother with a glass of milk.
Well, let me say, these have got to be the best chocolate chip cookies (yes, I ate more than my share) I have ever eaten. With the browning of the butter and making the tangzhong, it is a slightly different recipe on the classic chocolate chip; however, after watching Kye do her taste with milk, then giving the “best” review, I knew I had to try and tackle the recipe. She is not just saying this. They are absolutely lushly chewy on the inside and crunchy on the outside! Thank you King Arthur Baking Company and Kye! This my go-to recipe now!
I made these on Tuesday and baked them on Friday, they are a big hit in my house. My son said these should be my official chocolate chip cookie going forward! Next, time, I will brown the butter a little darker for more flavor.
How would this turn out if I made a bread flour substitute by using all purpose flour and vital wheat gluten? I looked up how to do it and I don’t have bread flour
You should yield cookies that are near our tested results by adding wheat gluten to your all-purpose, but it's not entirely necessary. You can substitute an equal amount of all-purpose flour, but the cookies will spread more, be less chewy, and more tender. Happy baking, Kathryn 🍪🧡! -🍮Nicole
Convection will be just fine! The only adjustment is a shorter bake-time, since convection circulates the air for a faster bake. 😊 Please share how your cookies bake out! -🥐Lily
I've been baking a Mrs. Field's variant for 15+ yrs, this is sooo different. I'm going to try it. If I add chopped pecans, should I slightly increase the milk amount? Thanks KABC.
I made this recipe a few weeks ago and everyone loved them. Like i usually do with recipes i added my own touch to them this time I added about 1/4 cup of bacon fat to the recipe and yes it kicked the flavors up a notch
In the video, did you say 307 grams of bread flour? When I looked at the recipe info in the KA website it says 330 grams of bread flour. I'd love to try this recipe this weekend and would like to make sure the quantity to use. Thanks so much for sharing this recipe. We love chocolate chip cookies at home. My kiddos are super excited after they watched the video. 😊
Hi there, MsEpilicious! Lola is right, a small portion of the flour is for the roux and the remainder is for the cookie dough. Happy baking! -👩🍳Morgan
@@lnclick03Yes, I wish they would have included that separation note in the ingredients listing. I almost missed it and had to subtract 3TBS from my mixture which already included the salt and leaving agents.
Hi Barbara! We don't have recommendations for this specific recipe but we do have a High-Altitude Baking Chart with suggestions for different kinds of baked goods based on elevation: www.kingarthurbaking.com/learn/resources/high-altitude-baking Happy baking! -👩🍳Morgan
My all time favorite chocolate chip cookies are from the recipe on King Arthur all purpose flour! I’ll trust that these are worthy of baking AND eating as KA recipes and ingredients have never let me down!
I did! Although rewatching the video now, i wonder if i over cooked the tangzhong, (mine wasn't mash potatoes), would that have an effect on the spread at all?
Oh, that could definitely do it! Overcooking the tangzhong will cook out the extra moisture. You want it to be like a hummus consistency when you take it off the heat. -👩🍳Kat
Hey, Jessica 🍪🍪 Depending on the cookie sheet, there could be two differences: 1) the cookie sheet may be thinner (faster bake and less oven-time) or thicker (longer bake and more oven-time) than a sheet pan, or 2) the cookie sheet may be corrugated like ours here (shop.kingarthurbaking.com/items/king-arthur-traditional-cookie-sheet?_gl=1*k5vgs*_ga*NTAyNDkyNzY3LjE3MDM2ODg3NDM.*_ga_1ZJWCQGS21*MTcwNDcyMjQ2OC4zMy4xLjE3MDQ3MjQ1MTAuMC4wLjA.), which would bake the cookies a bit faster (a little less oven-time). Please share how your bake goes! 😊 -🥐Lily
Good morning! You can substitute an equal amount of all-purpose flour, but the cookies will spread more, be less chewy, and more tender. Kindly, -👩🍳Morgan
Do you have any recipes that are more on the chewy gooey crispy side of things, rather than soft? I might need to give these a go anyway. Just not sure I like the idea of a soft cookie. Maybe I'm mistaking that as one in the same with 'cakey'
@@KingArthurBakingCompany thanks for the reply :) hmm I guess I meant crispy outside, but gooey chewy middle! If that makes sense. I know they're all different textures, but the best cookies i've tried manage to have some textural variance and a bit of all if that makes sense
For sure! You might just want to give these a try, then. We make them extra big so that you get that great variance in texture from the outside to the center. 💛 -🍮Kat
Question on the amount of butter - the recipe calls for 226g of butter. Is this how much butter there should be before or after cooking the butter to get the browned butter? In browning the butter, you cook off a percentage of the water and thus reduce the total weight once’s browned. So is it 226g of browned butter or is it 226g of butter that hasn’t yet been browned? My understanding is it’s 226g of unbrowned butter, but curious.
Wow, I've been using Toll House recipe for over 30 years... This is scary for me as the family baker! But my family loves toasted nuts in them. How much can I put? Does that compromise the dough in any way? I will make these for New Years and see if they knock out Toll House recipe that I've used for decades! Thank you KAF!!!
Hi, KAF folks; I can't wait to try these - I love most cookies, but soft chocolate chip...mmm... Maybe someone else already asked these questions; I tried to read everything, but may have missed some. Sorry if these are repeat questions. 1) Can I use my stand mixer? 2) I'd like to make them smaller, but not burn them. Suggestions for timing? My KAF scoop has a purple handle. Thank you, as always!!
Hi there! 1. You can, but be careful to avoid over-mixing. 2. Around 15 minutes should do the trick if you're making them with your purple scoop, but keep an eye on them. You'll know better after your first batch whether you need to adjust things either way. 😊 -👩🍳Kat
Oops! Sorry about that! The ROTY-excitement broke the internet 😅 Try this link! (www.kingarthurbaking.com/recipes/supersized-super-soft-chocolate-chip-cookies-recipe?) We're thrilled to get baking with you, Shnani! 🍪🍪🍪 -🥐Lily
Why combine ingredients with the whisk first and then switch to the spatula or a spoon? Could you go straight to the spatula? Or do you really want to get as many lumps out as possible? Could you do tge mixing of the wet ingredients in a stand mixer?
Mostly preference here 😁 We hoped to whisk you away with the technique. You can absolutely use a spatula or the tools you have on hand to make this giant cookie. Happy baking! -🍮Nicole
Hi there! General rule: when you use a convection oven, reduce the oven's temperature by 25°F of what the recipe specifies. Always go with your instincts. Cookies are done when the edges are set and lightly browned. Happy baking 🍪🧡! -🍮Nicole
I don't know what grandma's recipe was because I've been using my recipe since I was 12. Can't remember where I got it, maybe 4-H? Anyway, nothing will ever beat that recipe. I'm going to try this one, but I'm not fond of using butter or the need to chill. I made gingersnap dough and never got to making the cookies because the dough needed chilling for at least 3 hours. Things to do, places to go, time was never right. When it was, that dough wasn't dough anymore 😅 I love most all your recipes, my heart belongs to my chocolate chip cookie recipe that I've made over 50 🫣 years 🤭 shhhh....🥴
In the video it didn’t state how much salt and how much of each baking powder & baking soda. I don’t want to guess. Also if you’re going to refer to grams and cup measurements then do it all the way through. Flour is given as grams with no cup equivalent.
Hi there! We strongly recommend going with brown butter to achieve the tested results more precisely. It adds a nutty, complex flavor and there's no need to wait for softened butter. If you give it a spin with ghee we'd 🧡 to know how it goes! -🍮Nicole
Absolutely! This recipe came together so quickly when I made them with my mixer 😄 You'll want to follow the cues in the recipe for how the dough should appear along the way. Wishing you happy baking, Jaclyn 🍪🧡! -🍮Nicole
Oh, yes! You'll find our high-altitude guide for recipe adjustments here: www.kingarthurbaking.com/learn/resources/high-altitude-baking. Please let us know if you have any questions and happy baking, Graham 🍪🧡! -🍮Nicole
Hi Suzanne! The full recipe is linked in the video description, you can also find it by following this link: www.kingarthurbaking.com/recipes/supersized-super-soft-chocolate-chip-cookies-recipe Happy baking! -👩🍳Morgan
These sound incredible, since they take so long to make, could I double or triple the recipe to make it ahead and freeze? if I made them ahead to freeze would they turn out okay? Should I let them sit in the refrigerator for a day or two and then freeze or freeze them and let them sit in the fridge to thaw for a day or two?
Hi Heidi! You can definitely double there recipe and there's tips for freezing the dough at the bottom of the recipe page which is linked in the video description. Happy baking! -👩🍳Morgan
Hey there! The dough will be slightly darker and the cookies will have a more robust, caramel like flavor so feel free to use it in this recipe if you like! -👩🍳Morgan
@@KingArthurBakingCompany you rock! Thanks. I made a chicken pot pie last night with your pie recipe. We’re eating it today but I made a tiny taste test version and omg so good. I’m obsessed with your channel and recipes and everything you guys do!
@KingArthurBakingCompany why do you not ship to Canada. Anywhere I can find your products they are triple the price. I have to pay $50USD for pizza dough flavour. 🤬
Hi there! You can use all-purpose flour if you'd like, it'll make for a cookie that spreads a bit more while baking and that has a less chewy cookie though. Kindly, -👩🍳Morgan
Yes! Just be sure to have the sugar ready in the mixing bowl and whisk attached, so you can immediately pour the brown butter in, and then the Tangzhong, when ready. 😄 -🥐Lily
That will give you an entirely different texture, but feel free to experiment! We'd suggest making the recipe as written at least once first, so you get a feel for how they're intended to turn out. -👩🍳Kat
Absolutely! We've heard from many bakers that the rolling into a ball and then freezing is works well. 😊 They can also bake from-frozen with added baking time. Please share what you think of the recipe! -🥐Lily
We're sorry to hear that your cookies didn't turn out quite as expected! It sounds like a tad too much flour snuck its way into the mixing bowl - we recommend either using a kitchen scale to weigh your ingredients or using the fluff and sprinkle technique (shown here: www.kingarthurbaking.com/videos/baking-skills/how-to-measure-flour) for measuring flour in volume. We hope this helps for future baking adventures! Kindly, -👩🍳Morgan
This was a fail for me. Measured by weight but also had the no spread issue and cake-like texture. And I can’t get past that they actually taste “bready”. Aged a batch as long as 72 hours too. Nobody in the fam wants to eat them.
Impersonally think they’re the worst chocolate chip cookies just baked off some additional frozen ones and they’re 1.5” tall and basically the same size of the dough balls I put on the sheet. Im sooo annoyed that I wasted $15 of chocolate on these. I won’t be making a kab recipe for a long time.
We appreciate your follow-up, Jay! 😊 To get the cookies their chewy texture and to not be puffy and tall, the oven may be too warm and need a lower temperature - also to consider is if the Tangzhong was cooked enough 2-3min, and the butter melted all of the brown sugar. If it's any consolation, mine ended up puffy and tall, as well, I assume from the oven being warmer than the cookies needed. Inexpensive chocolate chips work for this recipe, as well. 🤎 It is frustrating when we put time and money into something that doesn't bake out as we intended, and understand needing some space. If you need help for anything baking in the future, please know we are here to help, as well as our Baker's Hotline at (855) 371-2253! 😊 -🥐Lily
I've used tangzhongs in enriched doughs to make them softer/moister (since it allows you to increase the effective moisture content of the dough), but how does the tangzhong affect the results for chocolate chip cookies? If you do this recipe side by side with/without tangzhong (adjusting moisture content appropriately), how would the results change?
Same results as you shared breads display 😊 Additionally, Tangzhong increases shelf-life. Here's our blog that explains more! (www.kingarthurbaking.com/blog/2023/12/27/recipe-of-the-year-chocolate-chip-cookies) -🥐Lily
Great questions! Essentially, flour contains starch granules, which are hard when raw. As the granules are heated, however, water is attracted to the molecules within the starch granules. This causes the granules to swell and soften, absorbing and trapping water as they do so. In fact, the flour absorbs twice as much hot liquid as cold liquid, which is why the heating process is essential. The addition of the tangzhong method creates a super soft texture that keeps the cookies tasting fresh for days, which we preferred compared to without applying the method. -🍮Nicole
Looks fine, but you’re missing a huge point to making a chocolate chip cookie. In our home the real joy of baking a chocolate chip cookie was being able to bake alongside my mom. I would measure out the flour and she wouldn’t complain that it wasn’t perfect. I carried this tradition to my two boys. We bake cookies together with the grandkids now. Four generations- one recipe.
We hope this recipe becomes a new tradition that's passed down along many generations! For folks with old family recipes, of course we hope that they'll keep them! But not everyone is so lucky as that. 💜 -👩🍳Kat
For the record, YES! I like my CCCs chewy and dense in the middle (al dente) and a bit crispy at the edges, Extra points when the cookie is freshly baked and the chocolate pieces still have that gooey center (just like melted cheese trail from a slice of pizza). @@Renee_ok_-_-
This particular recipe though, by using baking powder to ensure "rise" is what I take exception to. Using Bread flour however, is intriguing since it may provide more structure for chewiness. @@canaisyoung3601
@@canaisyoung3601no the ingredients or the making process are different to create different texture of cookies i love crispy outside soft inside cookies too
Cookies are too dangerous a venture for me to test too many recipes, unlike fried chicken. I respect your lengthy search and Yours look great. But Soft cookies are always disappointing to me and more like a brownie. I believe no one has created anything approaching Davids of the 1980s stores which was both crispy, chewy and deeply buttery all at the same time. I refuse to test any more recipes as I've tested them all. Bon Appetit. Ricks. Claires. Kate Davis. Jacques Torres. They are all too soft and chewy and lacking any serious crisp. Tate's style are all crisp and butter and no softness or chew. Video person- speaker has to look into camera to connect to the audience. Watch Bon Appetit. Your video angles and distance don't help. Cookies are the hardest recipe because like pizza and fried chicken you have to be crispy, buttery and chewy to succeed. And that's not an easy combination.
Joshua Weissman has a recipe that, if you accidentally cook too long, come out extra crispy, break-in-half like the store bought ones. I hate that personally so it was a sad mistake for me when I left them in too long, but if you want that texture it's pretty spot on.
@@a11aaa11a Thanks. Will try it. David's cookies were crispy on the outside but chewy on the inside. The entire exterior for many centimeters was crispy. Then the warm soft interior. But not soft throughout like these abominations.
This is the best cookie dough recipe I have ever encountered!!! It’s honestly incredible, could not recommend it enough. Everyone in my family is obsessed with them and I’m currently making a second batch to share with everyone I’ve ever met haha😂🫶🏼🫶🏼
I just baked my second batch. Chilled for 72 hours, then added toasted and chopped pecans. Even better!
That sounds divine! 😍 -🥐Lily
I made two batches of these over the weekend, and wow! It was very difficult to wait 24 hours before baking them, but it was worth the wait. These are soft, chewy, and so chocolaty. I've never used a tangzhong for cookies before, but now I will going forward. I love that these aren't overly sweet and, for me, the mix of bittersweet and semisweet is the way to go. I made one personal change, though, which to me elevates the cookies. I added a little bit of orange zest and the combo of chocolate and orange is heavenly to me.
Thanks for baking with us and for sharing your review, Sandro! 😃 We're thrilled y'all enjoyed them! Even more that you added your own twist to them 🍊🧡 What else would you do to customize this recipe? -🥐Lily
NOT A FAN of super size. Can I make them bite size?
Hi Mary Anne! There's a tip at the bottom of the recipe for making smaller cookies than the originals in the recipe. But we don't recommend making them too small because than you don't get that change in texture throughout the cookies (crisp edges and soft centers). -👩🍳Morgan
This is my fav cookie recipe! Made dozens. but i use dark brown sugar and unbleached flour. Only 24 30 hours. And they are great.
So glad to hear it! -🍮Kat
A King Arthur happy user whose family has only used King Arthur Flour for four generations here. Cannot wait to try this recipe tomorrow. I am such a fan of the King Arthur bakers/teachers/Instructors on these videos but especially love Kye's style! Thank you, Kye, for yet another wonderful and clear explanation. Inspires my confidence!
Please let us know what you think of the recipe, Victoria! 😊🍪 Have you seen our On-Demand class the Kye teaches? shop.kingarthurbaking.com/classes/brunch-bakes-on-demand?class 😉 -🥐Lily
It's crispy on the outside with chewy center, perfect!
We couldn't agree more! 😊 -👩🍳Kat
The cookie bars are a slam-dunk. I’ve made them four times already and everyone raves about them!
We're thrilled to hear that, Ashley! -👩🍳Morgan
@@KingArthurBakingCompanycookie bars recipe
The instructions for the bar cookies are at the bottom of the recipe under "Tips..." 🍪 Enjoy! -🥐Lily
Always! No better way to measure. 😊 -🍮Kat
When I saw the recipe I couldn’t wait to try it but didn’t have all the correct ingredients! I substituted KA unbleached flour, for the bread flour, dark brown sugar instead of light, and salted butter for the unsalted! Even with the substitutions these are a remarkably delicious perfect cookie! Yummy!
We're glad to hear that your cookies were just as delicious as you'd hoped! 😊 -🍮Kat
I made these today and they turned out so great! The Tan Zhong method and browing the butter made this cookie next level goodness! Thanks for sharing!
We're thrilled you tried this recipe with us, Liz! Anything you would change for the next bake? 😉 -🥐Lily
I've done nothing but bake for the last seven weeks of holidays. It would take a lot to interrupt my long after-holiday nap. :) But you've done it this year! :) You've definitely inspired me to make one more thing before I put down my baking things for the winter. :) I can't wait to try these for New Year's Eve. It's kind of funny: this past week when I was making the Pillowy Cinnamon Rolls for Christmas morning, I was thinking of trying bread flour and the tan zhong preparation for cookies. I can't wait to try these. Thank you for baking the world a better place, KAF! :)
These will be the perfect self-care sendoff before your hibernation! We're extra - er, SUPER - excited to hear what you think of our SSSCCC! 😁🍪🍪 -🥐Lily
I'm happy that so many people are responding to this video. I followed the written recipe on King Arthur Flour's website and wished I could say that what I baked was great, but my results were just average.
There's a lot of detail and clarity in the video that simply never translated to the written recipe. So much so that I wished the written recipe demanded that people watch the video before attempting to make these.
The reasons I feel are that home cooks are leaning more towards cooking through video tutorials, more so than through reading. I also feel the written recipe was a task given to somebody to simply translate the video, rather than write it out in classic cook book style, which is how I learned to bake. It's easier for me to follow a recipe rather than a video because I'm vision impaired. I can increase the size of text and hold my place until I complete the task. I don't have a tablet and can't do that so easily with a video.
Thanks for sharing this feedback, we're sorry to hear that you found the recipe on our website to be lacking detail! Could you share a bit more about what specifically you felt was missing from the written recipe? Kindly, -👩🍳Morgan
@@KingArthurBakingCompany
"To brown the butter: In a saucepan over medium-high heat, melt the butter. After several minutes, the butter will sizzle and may spatter. Continue to cook the butter, swirling the pan regularly, for about 5 to 7 minutes, until it’s a dark golden brown color and brown bits start collecting at the bottom of the pan; the butter will have stopped sizzling and may also have a layer of foam on the surface."
to
To brown the butter: In a tall saucepan over medium-high heat, melt the butter. After several minutes, the butter will sizzle and start to foam. If foam raises quickly, lower heat slightly and until the sizzling stops. Continue to cook the butter, stirring or swirling the pan regularly, for about 5 to 7 minutes more until it’s a dark golden brown color and brown bits start collecting at the bottom of the pan.
"Place the saucepan over low heat and cook the mixture, stirring regularly with a whisk and then a flexible spatula, until it’s thickened, paste-like, and starts to come together into one mass, about 2 to 3 minutes."
2 to 3 minutes for low medium
5 to 7 minutes for low heat
"Weigh or measure the remaining 2 1/2 cups plus 1 tablespoon (307g) bread flour by gently spooning it into a cup, then sweeping off any excess. Add the bread flour to the bowl with the butter and sugar, then add the baking powder and baking soda. Using a whisk or flexible spatula, stir until well combined and no dry spots remain."
to
Transfer the remaining bread flour to a medium bowl either by sifting it or gently spooning it into a cup, and sweeping off any excess with a knife. Add the baking powder and baking soda and whisk until blended. Add these dry ingredients to the butter and sugar mixture, stirring until well combined and no dry spots remain.
We appreciate your feedback, David! Thanks for baking with us 😄 -🥐Lily
I am happy I waited to add a comment because I baked the first batch a little too soon. What a difference waiting made. A Delicious, full bodied mouthful.
We're glad you enjoyed these cookies, Mary Anne! -👩🍳Morgan
I haven't made this particular recipe, but a similar one from ATK starts with browned butter, and I add about a tablespoon of nonfat milk powder to it after I read about browned butter solids. More milk solids = more caramelized bits in the butter = more flavor.
The particular milk powder I have is fairly coarse, and it turned into a big greasy blob the first time I tried to make brown butter solids, so whenever I use it in a cookie recipe I break it up in a mortar and pestle first.
I also make the brown sugar right before making the cookies because I don't really use it up before it turns rock hard and loses all of its aroma. Sugar, molasses, and a little elbow grease.
The ATK recipe had me whisking the mixture vigorously for like 5 minutes and then resting for 10 a few times, they discovered that when the test cook was called away from the bowl for something else.
This looks interesting, I might try it. I do like me a nice chewy, toffee-like cookie.
You have quite the dedication to exploring different recipes! Please let us know what you think of our bake. 🙌 -🥐Lily
Going to have to try these! Soft cookies is appreciated by some members of my family!
Happy baking, Ruby! -👩🍳Morgan
Thanks for the video, my first batch of 5 is in the oven.
Happy baking! -🍮Kat
Now I have a weird urge to do chocolate cookies with a Chou pastry, lol. I mixed my dough and now the wait. I’m gradually growing to prefer recipes that spread over multiple days. My sourdough schedule is that way, and having fresh warm bread done at 8 am feels like such an accomplishment.
The recipe sounds like it is full of wonderful flavor.
I definitely like the idea of using brown butter in these. Thanks for the recipe!
It really takes the flavor to the next level! 😀 -👩🍳Kat
This looks great. I cannot even fathom how you got to this process. INSANE!!! can’t wait to make them!
We can't wait to hear about your bake, Kayla! Please let us know if you have any questions on your cookie adventure 🍪⛵✨ Happy baking! -🍮Nicole
Better than Costco cookies
I just made another of your Chocolate Chip Cookies for Christmas goodie bags, the self rising recipe and the people said they were the best chocolate chip cookies they ever ate. Guess I am going to have to try these on the same people to see what they have to say. They are giant. Thanks so much enjoyed watching you create and bake.
Thank you for sharing your kindness, Patricia! Yes, please let us know what you think of the bake and what *they* think! 🍪🍪🍪 -🥐Lily
Will do. Everyone looks forward to my baking. Like the little French Meme said "your stove cooks good". @@KingArthurBakingCompany
😊😊 -🥐Lily
Thanks for sharing this chocolate chip cookie recipe.
Our pleasure, Lanette! Happy baking! -👩🍳Morgan
I’m making them today 😉
🙌🙌 Can't wait to see how they bake out! Happy baking! -🥐Lily
Looking forward to trying these - I really like the chocolate chip cookies that were your 2015 recipe of the year and will be curious to see the differences in this recipe.
We can't wait to hear what you think, Matthew! Happy baking! -👩🍳Morgan
I agree. That is my favorite ccc recipe thus far.
@@KingArthurBakingCompany These turned out great! For me, the 2015 chocolate chip cookie is still my favorite but I did like the texture of this new recipe. Last year I baked all of your previous recipe of the year selections and that 2015 recipe has become a family staple :)
I am going to give it a try. Thanks for your help and advice on this cookie. Life is like a box of chocolate chip cookies.
🥰 Loving your vibe! Please share how your bake goes! -🥐Lily
😊
First attempt today and will have feedback, as I'm going to bring them to a party for feedback. 😊
Great recipe and video!! Some very unique ingredients, like the milk and your bread flour (which I use for my Artisan bread). Thanks. I'll make these cookies on my next batch. LOL on the gluten-free flour. Reminds me of caffeine-free coffee. Meaning, what's the point?
For folks who can't have gluten (or caffeine, for that matter), it makes all the difference in the world! But perhaps only interesting as an experiment for people who can safely consume it. 💛 -🍮Kat
Any modifications for those at high altitude? About 6 thousand above sea level? Thank you!
Yes! This is our High Altitude Guide, including specifications for cookies (www.kingarthurbaking.com/learn/resources/high-altitude-baking) Happy baking, Danielle! -🥐Lily
I've only done one batch, but this has now replaced Alton Brown's recipe as my standard for cookies. Very well done.
😍 Not every day your favorite cookie is re-discovered! What about these cookies won you over? -🥐Lily
@@KingArthurBakingCompany The texture is fantastic. Even for the tray that I overbaked by a couple of minutes, the kids didn't even bother with a glass of milk.
Fabulous 😄 Thanks for sharing! -🥐Lily
Just wondering. Does the Tangzhong allow for the cookies to be more shelf stable than normal chocolate chip cookies like it does for milk bread?
Well, let me say, these have got to be the best chocolate chip cookies (yes, I ate more than my share) I have ever eaten.
With the browning of the butter and making the tangzhong, it is a slightly different recipe on the classic chocolate chip; however, after watching Kye do her taste with milk, then giving the “best” review, I knew I had to try and tackle the recipe.
She is not just saying this. They are absolutely lushly chewy on the inside and crunchy on the outside! Thank you King Arthur Baking Company and Kye! This my go-to recipe now!
We're so happy to hear that you enjoyed this recipe, Kathryn! Thanks for baking along with us. 🧡 -👩🍳Morgan
I made these on Tuesday and baked them on Friday, they are a big hit in my house. My son said these should be my official chocolate chip cookie going forward! Next, time, I will brown the butter a little darker for more flavor.
😍 The browned butter takes the cake - er, cookie - in this recipe! What does your son enjoy about the cookie that made this his favorite? 🤎 -🥐Lily
We love us some KA Squad cookies and can’t wait to try these on New Year’s Day 🎉❤
Woot woot!! 🥳 We can't wait to hear what you think -- happy baking! -👩🍳Morgan
Love a soft cookie and these look really intriguing. Can’t wait to try the recipe-as soon as I recover from all the holiday baking and eating!
We're here for you alllll of 2024! 😄 Rest up for some super baking! -🥐Lily
Crunchy on the outside soft on the inside.
How would this turn out if I made a bread flour substitute by using all purpose flour and vital wheat gluten? I looked up how to do it and I don’t have bread flour
You should yield cookies that are near our tested results by adding wheat gluten to your all-purpose, but it's not entirely necessary. You can substitute an equal amount of all-purpose flour, but the cookies will spread more, be less chewy, and more tender. Happy baking, Kathryn 🍪🧡! -🍮Nicole
Well done! Can’t wait!
And we can't wait to hear how yours turn out! 😁 -👩🍳Kat
Is convection good or bad for these?
Thank You
Convection will be just fine! The only adjustment is a shorter bake-time, since convection circulates the air for a faster bake. 😊 Please share how your cookies bake out! -🥐Lily
I've been baking a Mrs. Field's variant for 15+ yrs, this is sooo different. I'm going to try it. If I add chopped pecans, should I slightly increase the milk amount? Thanks KABC.
Hi Criag! You shouldn't need to make any adjustments if you'll be adding something like pecans since they won't really absorb anything! -👩🍳Morgan
@@KingArthurBakingCompany Thanks for the fast reply.
Yikes ! As I sit writing my shopping list & planning on making these for a dear friend ( get well surprise ), I’m really resistant !!!
We're sorry to hear that, Suzie! Is there something in particular that's making you hesitate? -👩🍳Morgan
I made this recipe a few weeks ago and everyone loved them. Like i usually do with recipes i added my own touch to them this time I added about 1/4 cup of bacon fat to the recipe and yes it kicked the flavors up a notch
That sounds fabulous, Alan! 😀 -🍮Kat
Just fyi king Arthur flour has changed and now has enzymes instead of malted barley flour
Came out good but how do I make them more “dense” and ooey gooey”?? Mine came out more “bready” then I like but were still good
Thanks for giving them a whirl! How did you measure your flour? It sounds like there was a bit too much flour in the dough. -👩🍳Morgan
In the video, did you say 307 grams of bread flour? When I looked at the recipe info in the KA website it says 330 grams of bread flour. I'd love to try this recipe this weekend and would like to make sure the quantity to use. Thanks so much for sharing this recipe. We love chocolate chip cookies at home. My kiddos are super excited after they watched the video. 😊
Hi, the flour amount is divided: 23 grams for the Tangzhong (milk roux), and the remaining 307 grams is added after into all the wet ingredients.
Hi there, MsEpilicious! Lola is right, a small portion of the flour is for the roux and the remainder is for the cookie dough. Happy baking! -👩🍳Morgan
@@lnclick03thanks some how I missed this
@@lnclick03Yes, I wish they would have included that separation note in the ingredients listing. I almost missed it and had to subtract 3TBS from my mixture which already included the salt and leaving agents.
@@longhairmulletThey didn’t include that note on the ingredients listing. You only see it after reading though the steps.
This looks so awesome! Do you have any adjustment suggestions for high altitude? Around 5,000 feet?
Hi Barbara! We don't have recommendations for this specific recipe but we do have a High-Altitude Baking Chart with suggestions for different kinds of baked goods based on elevation: www.kingarthurbaking.com/learn/resources/high-altitude-baking Happy baking! -👩🍳Morgan
My all time favorite chocolate chip cookies are from the recipe on King Arthur all purpose flour!
I’ll trust that these are worthy of baking AND eating as KA recipes and ingredients have never let me down!
We're honored by your faith in us 🤍👑 Please share your SSSCCC's, when you bake them! 😄 -🥐Lily
This looks amazing. The best choc chip cookie recipes always call for chilling the dough for a couple days always . I can’t wait to make this.
Tried these out but unfortunately they didint spread in the oven like in the video. 😢 Kind of of stayed taller and CHONKY, any reasons why?
Hi, Khristian! Were you measuring your ingredients by volume or by weight? -👩🍳Kat
I did! Although rewatching the video now, i wonder if i over cooked the tangzhong, (mine wasn't mash potatoes), would that have an effect on the spread at all?
Oh, that could definitely do it! Overcooking the tangzhong will cook out the extra moisture. You want it to be like a hummus consistency when you take it off the heat. -👩🍳Kat
@KingArthurBakingCompany Well that solves that mystery! 😂 Thank you so much, ill do better next time. 🫡
Aw, so glad we could help! On the upside, that's a totally easy thing to adjust next time. And at least chonky cookies are still delicious! 😊 -👩🍳Kat
Can nuts be added without adjusting the chocolate in the recipe?
Hi, Roberta! You can absolutely add chopped nuts with no other changes. Such a great addition 🥰 Happy baking 🍪🧡! -🍮Nicole
Thank you for using grams.
Will all-purpose flour work?
Hi Billy! You can use all-purpose flour here but keep in mind that the cookies will be less chewy and will spread more while baking. -👩🍳Morgan
How does it change if baked on a cookie sheet rather than a sheet pan ?
Hey, Jessica 🍪🍪 Depending on the cookie sheet, there could be two differences: 1) the cookie sheet may be thinner (faster bake and less oven-time) or thicker (longer bake and more oven-time) than a sheet pan, or 2) the cookie sheet may be corrugated like ours here (shop.kingarthurbaking.com/items/king-arthur-traditional-cookie-sheet?_gl=1*k5vgs*_ga*NTAyNDkyNzY3LjE3MDM2ODg3NDM.*_ga_1ZJWCQGS21*MTcwNDcyMjQ2OC4zMy4xLjE3MDQ3MjQ1MTAuMC4wLjA.), which would bake the cookies a bit faster (a little less oven-time). Please share how your bake goes! 😊 -🥐Lily
Can’t wait to try the recipe
And we can't wait to hear how your cookies turn out! 😊 -👩🍳Kat
These look great! The video convinced me to try them. I usually only keep AP flour on hand. Will the recipe still work?
Good morning! You can substitute an equal amount of all-purpose flour, but the cookies will spread more, be less chewy, and more tender. Kindly, -👩🍳Morgan
Do you have any recipes that are more on the chewy gooey crispy side of things, rather than soft? I might need to give these a go anyway. Just not sure I like the idea of a soft cookie. Maybe I'm mistaking that as one in the same with 'cakey'
Are you looking for chewy, gooey, or crispy? Those are three very different textures, but we're happy to help you find just the right one! 😊 -🍮Kat
@@KingArthurBakingCompany thanks for the reply :) hmm I guess I meant crispy outside, but gooey chewy middle! If that makes sense. I know they're all different textures, but the best cookies i've tried manage to have some textural variance and a bit of all if that makes sense
For sure! You might just want to give these a try, then. We make them extra big so that you get that great variance in texture from the outside to the center. 💛 -🍮Kat
Yummy 😋❤
The link to the recipe is not working. Help King Arthur! I really want to make this recipe today.
Our sincere apologies! Our team is working hard to get this page back up and running! -👩🍳Morgan
Question on the amount of butter - the recipe calls for 226g of butter. Is this how much butter there should be before or after cooking the butter to get the browned butter? In browning the butter, you cook off a percentage of the water and thus reduce the total weight once’s browned. So is it 226g of browned butter or is it 226g of butter that hasn’t yet been browned?
My understanding is it’s 226g of unbrowned butter, but curious.
Butter to be safe than sorry! Thanks for reaching out. 226g UNbrowned, correct. 😊 -🥐Lily
@@KingArthurBakingCompanythanks the amazingly quick reply!
You're welcome! 😄 Happy baking! -🥐Lily
Wow, I've been using Toll House recipe for over 30 years... This is scary for me as the family baker! But my family loves toasted nuts in them. How much can I put? Does that compromise the dough in any way? I will make these for New Years and see if they knock out Toll House recipe that I've used for decades! Thank you KAF!!!
Go for it, Laurie! I'd try adding a cup and see what you think, then you can adjust up or down from there for future batches. 😊 -👩🍳Kat
Could you add chopped nuts?
Absolutely! -👩🍳Kat
Hi, KAF folks; I can't wait to try these - I love most cookies, but soft chocolate chip...mmm... Maybe someone else already asked these questions; I tried to read everything, but may have missed some. Sorry if these are repeat questions. 1) Can I use my stand mixer? 2) I'd like to make them smaller, but not burn them. Suggestions for timing? My KAF scoop has a purple handle. Thank you, as always!!
Hi there! 1. You can, but be careful to avoid over-mixing. 2. Around 15 minutes should do the trick if you're making them with your purple scoop, but keep an eye on them. You'll know better after your first batch whether you need to adjust things either way. 😊 -👩🍳Kat
How long are you cooking the smaller scoop cookies?
We suggest baking the smaller cookies for 15 to 18 minutes. -👩🍳Morgan
The link to the recipe isn’t working.
Oops! Sorry about that! The ROTY-excitement broke the internet 😅 Try this link! (www.kingarthurbaking.com/recipes/supersized-super-soft-chocolate-chip-cookies-recipe?) We're thrilled to get baking with you, Shnani! 🍪🍪🍪 -🥐Lily
Thank you!
@@KingArthurBakingCompany That link ALSO does not lead to a recipe. It just goes to your website home page.
The new link just goes to the home page.
We're working hard to get the page fixed! Kindly, -👩🍳Morgan
Can i use all purpose flour
Yes! 😄 The cookies will be more tender and spread more, but equally delicious! 😋 -🥐Lily
Why combine ingredients with the whisk first and then switch to the spatula or a spoon? Could you go straight to the spatula? Or do you really want to get as many lumps out as possible? Could you do tge mixing of the wet ingredients in a stand mixer?
Mostly preference here 😁 We hoped to whisk you away with the technique. You can absolutely use a spatula or the tools you have on hand to make this giant cookie. Happy baking! -🍮Nicole
Is convection a good or bad thing for baking these?
Hi there! General rule: when you use a convection oven, reduce the oven's temperature by 25°F of what the recipe specifies. Always go with your instincts. Cookies are done when the edges are set and lightly browned. Happy baking 🍪🧡! -🍮Nicole
kang arthur flour
I don't know what grandma's recipe was because I've been using my recipe since I was 12. Can't remember where I got it, maybe 4-H? Anyway, nothing will ever beat that recipe. I'm going to try this one, but I'm not fond of using butter or the need to chill. I made gingersnap dough and never got to making the cookies because the dough needed chilling for at least 3 hours. Things to do, places to go, time was never right. When it was, that dough wasn't dough anymore 😅 I love most all your recipes, my heart belongs to my chocolate chip cookie recipe that I've made over 50 🫣 years 🤭 shhhh....🥴
We bet it's amazing! If you get curious let us know if you compare them 🧡! -🍮Nicole
i have all the ingredients so i will be making these immediately before 2024! Lol
In the video it didn’t state how much salt and how much of each baking powder & baking soda. I don’t want to guess. Also if you’re going to refer to grams and cup measurements then do it all the way through. Flour is given as grams with no cup equivalent.
Hi Ronald! The full recipe is linked in the video description, you can also find it here: bakewith.us/RecipeOfTheYear2024YT Happy baking! -👩🍳Morgan
Can I use ghee instead of browning the buttter ?
Hi there! We strongly recommend going with brown butter to achieve the tested results more precisely. It adds a nutty, complex flavor and there's no need to wait for softened butter. If you give it a spin with ghee we'd 🧡 to know how it goes! -🍮Nicole
Where is the recipe?😢
Hi, Bonnie! The recipe is linked in the description box under this video. 😊 -🥐Lily
I don’t always brown my butter but when I do, the smoke alarm goes off. Go big or go home.
Oh gosh, does your vent not do the trick? That sounds super frustrating! -👩🍳Kat
@@KingArthurBakingCompany well I live in a hundred year old house that I have yet to retrofit with a range vent
Can we use a mixer for this which would help if you have arthritis in your hands?
Absolutely! This recipe came together so quickly when I made them with my mixer 😄 You'll want to follow the cues in the recipe for how the dough should appear along the way. Wishing you happy baking, Jaclyn 🍪🧡! -🍮Nicole
My girlfriend can't wait to bake these...and I can't wait to eat them.
There was mo measurement given for salt, baking powder or baking soda. Anyone help?
Hi Donna! The full recipe is linked in the video description! -👩🍳Morgan
Any suggestions for a high altitude cooking environment?
Oh, yes! You'll find our high-altitude guide for recipe adjustments here: www.kingarthurbaking.com/learn/resources/high-altitude-baking. Please let us know if you have any questions and happy baking, Graham 🍪🧡! -🍮Nicole
I watched the entire recipe but she didn’t say how much baking powder and baking soda was added. Or possibly I missed it!
Hi Suzanne! The full recipe is linked in the video description, you can also find it by following this link: www.kingarthurbaking.com/recipes/supersized-super-soft-chocolate-chip-cookies-recipe Happy baking! -👩🍳Morgan
2tsp salt 1/4 tsp baking soda 1 3/4 tsp baking powder
@@f.parker1935 thanks so much!
These sound incredible, since they take so long to make, could I double or triple the recipe to make it ahead and freeze? if I made them ahead to freeze would they turn out okay? Should I let them sit in the refrigerator for a day or two and then freeze or freeze them and let them sit in the fridge to thaw for a day or two?
Hi Heidi! You can definitely double there recipe and there's tips for freezing the dough at the bottom of the recipe page which is linked in the video description. Happy baking! -👩🍳Morgan
Crazy
Did you guys do a comparison of tangzhong vs using some cake flavor on the texture?
We sure did and landed with this tastily tested recipe 😉🍪 If you do some experimenting on your own we'd love to know how it goes! -🍮Nicole
I have dark brown sugar what happens if I use it? lol
Hey there! The dough will be slightly darker and the cookies will have a more robust, caramel like flavor so feel free to use it in this recipe if you like! -👩🍳Morgan
@@KingArthurBakingCompany thank you so much for responding. should I mix a bit of white sugar white the dark brown sugar?
You could but the cookies would still be delightful with all dark brown sugar! -👩🍳Morgan
@@KingArthurBakingCompany you rock! Thanks. I made a chicken pot pie last night with your pie recipe. We’re eating it today but I made a tiny taste test version and omg so good. I’m obsessed with your channel and recipes and everything you guys do!
Aw, thank you! We're honored to be a source of inspiration for your kitchen adventures! -👩🍳Morgan
Curious what kind of pan is that you’re using for the browned butter?
Hi there! It's an enameled sauce pan that works with our induction burner! -👩🍳Morgan
@KingArthurBakingCompany why do you not ship to Canada. Anywhere I can find your products they are triple the price. I have to pay $50USD for pizza dough flavour. 🤬
Aw, it's just really complicated and expensive for us! But maybe someday. 🥰 -🍮Kat
Can i use all purpose flour?
Hi there! You can use all-purpose flour if you'd like, it'll make for a cookie that spreads a bit more while baking and that has a less chewy cookie though. Kindly, -👩🍳Morgan
Can I use a standup mixer instead of mixing with a whisk?
Yes! Just be sure to have the sugar ready in the mixing bowl and whisk attached, so you can immediately pour the brown butter in, and then the Tangzhong, when ready. 😄 -🥐Lily
Can I use cake flour instead of bread flour?
That will give you an entirely different texture, but feel free to experiment! We'd suggest making the recipe as written at least once first, so you get a feel for how they're intended to turn out. -👩🍳Kat
Can these be made into balls and frozen to bake a couple at a time...I have no need to bake the full batch all at once
Absolutely! We've heard from many bakers that the rolling into a ball and then freezing is works well. 😊 They can also bake from-frozen with added baking time. Please share what you think of the recipe! -🥐Lily
The dough is in the refrig!
So my cookies did not bake all the way down flat still had a pretty good dome shape . Any idea why this would happen?
We're sorry to hear that your cookies didn't turn out quite as expected! It sounds like a tad too much flour snuck its way into the mixing bowl - we recommend either using a kitchen scale to weigh your ingredients or using the fluff and sprinkle technique (shown here: www.kingarthurbaking.com/videos/baking-skills/how-to-measure-flour) for measuring flour in volume. We hope this helps for future baking adventures! Kindly, -👩🍳Morgan
This was a fail for me. Measured by weight but also had the no spread issue and cake-like texture. And I can’t get past that they actually taste “bready”. Aged a batch as long as 72 hours too. Nobody in the fam wants to eat them.
Thanks for baking these with us, Jay! 😄 What do you think would make these better? -🥐Lily
Impersonally think they’re the worst chocolate chip cookies just baked off some additional frozen ones and they’re 1.5” tall and basically the same size of the dough balls I put on the sheet. Im sooo annoyed that I wasted $15 of chocolate on these. I won’t be making a kab recipe for a long time.
$15 of chocolate when I bought it, with the bad crops it’ll cost me $20 to replace it. Good for kab I suppose!
We appreciate your follow-up, Jay! 😊 To get the cookies their chewy texture and to not be puffy and tall, the oven may be too warm and need a lower temperature - also to consider is if the Tangzhong was cooked enough 2-3min, and the butter melted all of the brown sugar. If it's any consolation, mine ended up puffy and tall, as well, I assume from the oven being warmer than the cookies needed. Inexpensive chocolate chips work for this recipe, as well. 🤎 It is frustrating when we put time and money into something that doesn't bake out as we intended, and understand needing some space. If you need help for anything baking in the future, please know we are here to help, as well as our Baker's Hotline at (855) 371-2253! 😊 -🥐Lily
Baking these as a surprise for my wife when she gets back from a business trip. Already bought all the ingredients so I hope you're wrong. Haha.
I've used tangzhongs in enriched doughs to make them softer/moister (since it allows you to increase the effective moisture content of the dough), but how does the tangzhong affect the results for chocolate chip cookies? If you do this recipe side by side with/without tangzhong (adjusting moisture content appropriately), how would the results change?
Same results as you shared breads display 😊 Additionally, Tangzhong increases shelf-life. Here's our blog that explains more! (www.kingarthurbaking.com/blog/2023/12/27/recipe-of-the-year-chocolate-chip-cookies) -🥐Lily
What are the amounts of salt, baking soda, and baking powder?
Great questions! Essentially, flour contains starch granules, which are hard when raw. As the granules are heated, however, water is attracted to the molecules within the starch granules. This causes the granules to swell and soften, absorbing and trapping water as they do so. In fact, the flour absorbs twice as much hot liquid as cold liquid, which is why the heating process is essential. The addition of the tangzhong method creates a super soft texture that keeps the cookies tasting fresh for days, which we preferred compared to without applying the method. -🍮Nicole
Love KAF, but not a fan of these. Too cakey
I really appreciate the time you took to share this video but these cookies are way too thin. The NYT has the best chocolate chip recipe.
Give them a try! You can always go back to your favorite recipe afterwards if they're not to your taste, but they just might surprise you. 😊 -👩🍳Kat
@@KingArthurBakingCompany alrighty, I’m going to give the recipe a try because the recipe in and of itself is really interesting.
Happy baking, Sarah! 💛 -👩🍳Kat
Looks fine, but you’re missing a huge point to making a chocolate chip cookie. In our home the real joy of baking a chocolate chip cookie was being able to bake alongside my mom. I would measure out the flour and she wouldn’t complain that it wasn’t perfect. I carried this tradition to my two boys. We bake cookies together with the grandkids now. Four generations- one recipe.
We hope this recipe becomes a new tradition that's passed down along many generations! For folks with old family recipes, of course we hope that they'll keep them! But not everyone is so lucky as that. 💜 -👩🍳Kat
Glad you have that memory and experience but it’s never wrong to try something new.
I HATE soft cookies.
It is the antithesis of what a cookie should be.
Soft and chewy, or soft and cakey? Cause I'm crazy for a chewy, dense cookie.
For the record, YES! I like my CCCs chewy and dense in the middle (al dente) and a bit crispy at the edges, Extra points when the cookie is freshly baked and the chocolate pieces still have that gooey center (just like melted cheese trail from a slice of pizza). @@Renee_ok_-_-
So? Just bake them a bit longer. That's what my mom does. I prefer hard on the outside, soft on the inside, because it matches my personality.
This particular recipe though, by using baking powder to ensure "rise" is what I take exception to. Using Bread flour however, is intriguing since it may provide more structure for chewiness. @@canaisyoung3601
@@canaisyoung3601no the ingredients or the making process are different to create different texture of cookies
i love crispy outside soft inside cookies too
Cookies are too dangerous a venture for me to test too many recipes, unlike fried chicken. I respect your lengthy search and Yours look great. But Soft cookies are always disappointing to me and more like a brownie. I believe no one has created anything approaching Davids of the 1980s stores which was both crispy, chewy and deeply buttery all at the same time. I refuse to test any more recipes as I've tested them all. Bon Appetit. Ricks. Claires. Kate Davis. Jacques Torres. They are all too soft and chewy and lacking any serious crisp. Tate's style are all crisp and butter and no softness or chew. Video person- speaker has to look into camera to connect to the audience. Watch Bon Appetit. Your video angles and distance don't help. Cookies are the hardest recipe because like pizza and fried chicken you have to be crispy, buttery and chewy to succeed. And that's not an easy combination.
Joshua Weissman has a recipe that, if you accidentally cook too long, come out extra crispy, break-in-half like the store bought ones. I hate that personally so it was a sad mistake for me when I left them in too long, but if you want that texture it's pretty spot on.
@@a11aaa11a Thanks. Will try it. David's cookies were crispy on the outside but chewy on the inside. The entire exterior for many centimeters was crispy. Then the warm soft interior. But not soft throughout like these abominations.
This is the best cookie dough recipe I have ever encountered!!! It’s honestly incredible, could not recommend it enough. Everyone in my family is obsessed with them and I’m currently making a second batch to share with everyone I’ve ever met haha😂🫶🏼🫶🏼
🤩 What is it about these cookies that's won you over, Suyanne?! -🥐Lily