supersized double chocolate chunk cookies;
Big, oversized chewy chocolate chip cookies with the perfect crisp edges and chewy center. Topped with both milk and dark chocolate chunks and a sprinkle of sea salt makes these double chococlate chunk cookies just too addictive.
Servings: 24
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Ingredients
- 2 cups brown sugar , packed
- 2 tsp salt
- 16 Tbsp unsalted butter , cut into 1" pieces
- ½ cup milk (ideally, whole milk)
- 2 ½ cups gluten free flour (Plus additional 3 Tbsp)
- 2 large eggs cold from the refrigerator
- 1 Tbsp vanilla extract
- 1¾ tsp baking powder
- ¼ tsp baking soda
- 2 cups chocolate, roughly chopped into large chunks (I like to use 1 cup milk; 1 cup dark chopped from Trader Joe's 5lb bars)
- maldon salt (optional, for topping)
Instructions
- In a large bowl, add 2 cups brown sugar and 2 tsp salt. Set aside.
- In a pot over medium heat, add 2 sticks of butter and allow it to melt. Continue to cook the butter, swirling or stirring occassionally until it begins to froth. Continue cooking for 4-6 minutes or until it takes on a dark brown color and brown bits stick to the bottom of the pot.
- Once the butter is browned, pour it quickly over the brown sugar salt mix. Set the pot aside to cool, and whisk the brown sugar and butter mixture until combined.
- Once the pot has cooled a little, (it can still be warm, but not hot to the touch) start on the tangzhong. Add ½ cup milk to the pan. Add 3 Tbsp of flour, 1 Tbsp at a time, whisking to incorporate it evenly.
- Return the pot to medium-low heat, and cook for roughly 2 minutes or until the mixture thickens to a glue-like consistency. Still runny, but thick.
- Remove the tangzhong mixture from the heat and pour it into the sugar mixture. Whisk until incorporated. It's fine if there are a few lumps left.
- Add 2 eggs, and 1 Tbsp vanilla and whisk until combined.
- Add 2½ cups flour, 1¾ tsp baking powder, ¼ tsp baking soda, and gently mix with a spatula until no dry spots remain.
- Cover with plastic wrap and refrigerate for up to 48 hours. I usually can't wait more than 8, but the longer you wait, the more the flavors will develop.
- While the dough in is the fridge, roughly chop your chocolate into large chunks, roughly ¼" - ½" chunks. Shavings and smaller pieces will come off as you cut--that's great, keep those too.
- Reserve a few chocolate chunks for the tops of cookies if desired; otherwise mix in the chocolate chunks to the cookie dough. This works best roughly 30-45 minutes after starting refrigeration. This will allow the dough to cool, but not be too thick or hard to mix the chocolate in evenly. Return to the refrigerator for remaining time.
- Preheat the oven to 350°F. Remove cookie dough from fridge. Scoop out large balls of cookie dough (a muffin scoop works well) or measure out ~75g of cookie dough. Roll into balls.
- Flatten 5 cookies to roughly ½" thick, and arrange on a parchment paper-lined baking sheet. If making large size cookies as described, don't put more than 5 cookies to a tray. These are big cookies and you want them to have breathing room. If baking in batches, refrigerate remaining cookie balls in between cycles.
- Bake for 12-15 minutes, until edges are set and cookies are browned. Optionally, after about 5 minutes, temporarily remove cookies from the oven and sprinkle reserved chocolate chunks and flaky maldon sea salt on top, then return to the oven for remaining baking time.
- Allow to cool at least 15 minutes before serving, and store in an airtight container.
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