Giant Chocolate Chip Cookies: Our 2024 Recipe of the Year

Get the recipe: https://bakewith.us/RecipeOfTheYear2024YT

Introducing our 2024 Recipe of the Year: Supersized Super-Soft Chocolate Chip Cookies! When we set out to make a chocolate chip cookie worthy of the title Recipe of the Year, we knew we had to create a version that combined ingredients and techniques in never-before-seen ways. This big, ultra-buttery cookie – full of deep caramel notes thanks to nutty brown butter – is just that. The texture (ultra-soft but also a little bendy!) comes from the tangzhong starter as well as bread flour, which lends a satisfying chew. And then there’s the chocolate: a big handful of chopped semisweet wafers that adds sweetness and complexity – and pushes the chocolate chip cookie into bolder, richer, and more sophisticated territory than it’s ever gone before.

Shop this recipe:

Unbleached Bread Flour: https://bakewith.us/BreadFlourROTY24YT

Gluten-Free Bread Flour: https://bakewith.us/GFBreadFlourROTY24YT

Pure Vanilla Extract: https://bakewith.us/PureVanillaExtractROTY24YT

Belcolade Bittersweet Chocolate Wafers: https://bakewith.us/BittersweetChocolateWafersROTY24YT

Bowl Scraper: https://bakewith.us/BowlScraperROTY24YT

Standard Dough-Rising Bucket: https://bakewith.us/DoughRisingBucketROTY24YT

And what’s that big red machine in the background on the left? That’s an Ankarsrum Stand Mixer! Learn more: https://bakewith.us/AnkarsrumROTY24YT

Credits:
Kye Ameden – Host
Tucker Adams – Producer

Chapters:
0:00-1:04: Introduction to the 2024 Recipe of the Year
1:05-2:59: Step 1 – Start the Dough
3:00-5:33: Step 2 – Make the Tangzhong
5:34-6:10: Step 3 – Add Wet Ingredients
6:11-7:49: Step 4 – Finish the Dough
7:50-9:22: Step 5 – Chop the Chocolate
9:23-10:24: Step 6 – Fold In the Chocolate
10:25-11:38: Step 7 – Rest for 24-72 Hours
11:39-12:32: Step 8 – Scoop the Cookie Dough
12:33: Step 9 – Bake the Cookies and Enjoy!

Should we start filming okay what is my opener break up with your chocolate chip cookie recipe you’ve got a new one in town yes that’s great everything about this cookie is extra we are so excited for this recipe of the year because we have been working

On this for probably over 2 years in our Test Kitchen it is our super sized super soft chocolate chip cookies they use tangang which is a technique usually reserved for bread but we’re using bread flour plus this technique to give them this incredible texture you get crispy

Edges with a soft Center there’s chopped chocolate there’s all brown sugar no white sugar at all plus Nutty Brown butter to make these cookies super complex it takes a little bit more time to start the process and get to the finish line but it’s so worth it the

Final cookie is more flavorful and delicious than anything you’ve ever had before you have to try it let me show you how easy this is to bring together so the first thing I’m going to do is measure out my light brown sugar and

This is 2 cups or 426 G and you want to use light brown sugar here so that the flavor isn’t too molassy or dark so I just added the salt this dough has a really nice level of saltiness to it and I’m just going to set that aside I have

My unsalted butter this is two sticks or 226 G and I’m going to add it to my pot on the stove and we’re going to Brown it so while the butter melts let’s talk about why we take the time to Brown the butter because it does take maybe five extra

Minutes but it is so worth it for the additional flavor so butter is made up of fat milk solids plus some water and by cooking it down slowly overheat we evaporate or cook off the water so what’s left behind is that fat and the milk solids the milk solid start to

Toast over the Heat and that is those golden brown bits that we start to see at the bottom of the pot it makes these cookies taste even more buttery and delicious it adds a really nice complex nutty flavor so good this looks perfect the brown bits are nicely

Toasted for me this is an ideal level of toastiness it is a dark brown but it’s not burned if you want a little bit less flavor you could Brown the butter slightly less and if you over Brown your butter and it gets a little bit darker

Than that that’s okay it’ll just be even more flavor so while the butter is still hot you want to pour it over the brown sugar and salt mixture immediately and the heat from this melted butter will start to melt the brown sugar and then using a whisk you’ll want to combine

That hot melted butter and the brown sugar it may stay slightly clumpy that’s okay you’re just trying to evenly distribute the butter so the next step is to make our tanghong starter and this is what makes the cookie super soft and have that really unique texture and it takes three maybe

Four minutes so in the same pot that we browned our butter you don’t even need to wash it out I’m going to combine some milk and flour so I’m measuring out 23 g of bread flour and I’m going to add that to the pot with 113 G or half a cup of

Milk use whole milk if you can it’s a little bit more flavorful because it has a little extra fat in it and I am combining my bread flour right into the pot I will turn up the heat to medium and immediately start to whisk and

Combine the milk and the flour to try to eliminate any lumps once the mixture looks smooth you can switch to a flexible spatula and just make sure that you’re scraping the bottom so that this is evenly cooking it will start to thicken it will start to

Look like a paste you’ll see lines form where you’re stirring in the bottom of the pot and if you’re making something like milk bread you’re probably doing the same process of making a tanghong starter but for these cookies we want to cook this mixture even a little bit more

Than you would for milk bread and the reason why is because it helps control the spread of the cookies and gives them that really nice height and this texture so we went past the state where it looked like paste and cooked it to the point where it almost looks like mashed

Potatoes so then I’ll immediately transfer the Tang zong starter to our bowl with a butter and sugar and the heat from the starter will melt the sugar even further so now I’ll use my whisk to combine the starter and the brown sugar and you might want to panic at this

Moment because it’s it’s going to look a little bit chunky it’s not going to look like cookie dough and you’re going to wonder if this is really going to work and then there will be this magical moment where the sugar melts and it turns into this beautiful silky velvety

Looking mixture that’s almost like caramel colored so just keep whisking it’s okay if there’s a couple lumps of the tangan starter that will cook out and give it a vigorous whisk to combine and just like that it transforms into this luscious mixture okay now we’re going to add our cold eggs they’re

Right from the refrigerator and because they’re cold it will help cool down this really hot mixture so I’m adding my two eggs and now I going to add one full tablespoon of pure vanilla extract that’s a lot of vanilla but it really gives these cookies a complex delicious

Flavor and aroma and then whisk to combine once it looks smooth you can set it aside and measure out your dry ingredients now we’re going to combine our dry ingredients and finish up this dough so I’m going to measure out the rest of my bread flour which is just

Over 2 and 1/2 cups or 307 G and then to my flour I’m going to add both baking powder and baking soda and this will make our cookies puff and spread the right amount then I’ll add this right to our bowl of butter and brown sugar eggs

And vanilla one of the things I love about this recipe is that it doesn’t require really any special equipment we’re mostly just mixing in this one bowl with a whisk so at first this mixture will look pretty flowery and it might look like it’s not combining but just have some

Patience stir for 20 or 30 seconds with your whisk and the flour will start to become absorbed into the mixture it’ll start to smooth out and there shouldn’t be any dry flowery streaks this looks great so because the dough is really soft at this point we’re

Going to chill it in the fridge for about 10 to 15 minutes while we talk about ingredients and chop our chocolate that way the dough won’t melt the chocolate when we’re adding it in if you’re a gluten-free Baker you are in luck because we now have a gluten-free

Bread flour which works beautifully in a simple one forone sub for the regular bread flour in the recipe all you have to do is just press the cookie dough down a little bit before baking to make sure that they spread nicely and there you’ll have it gluten-free super sized

Super soft chocolate chip cookies now let’s talk about chocolate these are chocolate chip cookies but we’re actually not using chocolate chips and this was a really purposeful decision that we made made we love using Wafers or really bar chocolate and chopping it when you chop your chocolate you get

These irregular sizes you get some Pockets that are really chocolatey and melty you get some of these shards that distribute throughout the dough and it’s just a really wonderful eating experience so chop your chocolate it’s worth it even if you start with chocolate chips still chop them to get some of that textural

Experience when it comes to the actual kind of chocolate we chose semi chocolate this is a 61% cocoa content which means that it’s not too sweet it has some complex flavors to it it really pairs well with the slightly sweet dough if you’re a dark chocolate fan or you

Know that you like chocolate that’s a little bit more bitter use your favorite chocolate or a bittersweet chocolate we like something around the 72% cocoa and we suggest replacing up to half of the chocolate with Bittersweet so do yourself yourself a favor use a little combo Bittersweet semi sweet and tailor

Your chocolate balance just the way that you like it so almost all the Wafers are chopped at least in half if you find any that are still whole just snap them in half and now we can add them to our cooled cookie dough it’s been chilling for about 10 minutes so the chocolate

Won’t melt when we fold it in I’ll go get the dough so our dough has chilled it’s not stiff yet it’s just not hot that way our chocolate won’t melt when I add it in so transfer all your chocolate to the dough a bowl scraper is a really helpful tool for this

Year and then just use a flexible spatula to fold the chocolate in this is a really satisfying step to see the dough come together and incorporate all the chocolate the next step of the recipe is debatably the most difficult part it’s waiting so this dough needs to rest in

The fridge for 24 to 72 hours so that’s at least one day up to 3 days the flavors really intensify the sugars melt the texture becomes really wonderful you get these slightly crispy edges and a soft middle so at this point you could just cover your dough or transfer it to

A container with a lid I’m going to do that so that it fits nicely in my fridge and then we’ll let it rest if you absolutely cannot wait to have cookies you could put this dough in a 9 by3 pan right now bake it off and have

Cookie bars I’ll show you what that looks like in a second it’s not as impressive looking as the super siiz super soft cookies that will bake off but if you need cookies right away make the cookie box and you won’t be disappointed so I’m going to cover my

Dough and put it in the fridge for 24 to 72 hours to let those flavors intensify and in the meantime let me show you what those cookie bars look like if you just can’t wait so if you bake your dough right away this is the beautiful cookie

Bar that you’ll get it has that really beautiful shiny crust that really good brownies have and you can see that there’s chocolate in every single bite the texture of These Bars is super soft you don’t quite get the crispy edges that you get with the fulls size cookies

But if you are someone who loves really soft tender cookies you’ll love these bars back to our dough so our dough has been chilling for 72 hours and it’s ready to scoop if you know that you don’t like scooping hard cookie dough put this out on your counter to warm up

Slightly for maybe 10 or 15 minutes so I am going to scoop our cookies with our scone and muffin scoop which is about a/4 cup these are Big Cook cookies we call them super sized for a reason if you don’t have a scoop you can measure them out by weight and each cookie

Should be about 85 to 90 gr per cookie I am going to make them look perfectly round by just giving them a quick roll between the palms of my hands before we put them in the oven this will make sure they have a really symmetrical professional looking appearance so these

Super sized cookies are ready for the oven it’s preheated to 350° and they’ll take about 18 to 20 minutes we’re looking for them to be just golden brown around the edges and look set in the center off to the Oven so our cookies are out of the oven and they’re looking incredible so to tell when they’re done you want to make sure that the edges have just a little bit of golden brown color the centers look set they’re I can see there’s some chocy bits on the top that are nice and

Shiny they just look so delicious I have been waiting all day to eat these cookies I’m going to get a giant glass of milk to go with my super sized cookies we’ll plate these up and then we’ll taste them so this cookie look good it’s finally taste test time I’ve

Got my giant mug of milk we’re going for a dip I cannot wait to taste these cookies mhm mhm they’re the P I’m speet SCE I can’t even talk these are perfect cookies for dunking and milk because they soak up just a little bit they’re so flavorful

The Nutty Brown butter oh my God this texture is unreal these are honestly the best chocolate chip cookies I’ve ever had they have so much flavor the chocolate is complex the dough is really well flavored with brown butter the texture is super soft I love soft

Cookies but even if you don’t you might like this it’s entirely different than anything you’ve ever had put aside Grandma’s recipe for a minute give it a try you will be so glad you did you have to make our recipe of the Year super siiz super soft chocolate chip cookies

Give it a bake review it tell us what you think and enjoy you’re just going to be so happy when you eat these happy baking you’re so good