Directions
- 1In a bowl, mix together the light brown sugar, granulated sugar, and salt.
- 2In a saucepan, brown the butter. Watch carefully as it will burn quickly.
- 3Once the butter is browned, pour it into the bowl with the sugars and salt, and stir well.
- 4In the same saucepan, make the tangzhong (a mixture of whole milk and bread flour).
- 5Add the tangzhong to the sugar mixture and stir to combine.
- 6Transfer the mixture to a stand mixer, add the eggs and mix.
- 7Add the bread flour and mix until combined.
- 8Cut the chocolate bar into chunks and combine with mini chocolate chips.
- 9Add the chocolate to the cookie dough, mix gently, cover, and refrigerate for at least 24 hours.
- 10After 24 hours, remove from the refrigerator, let sit for about 15 minutes, and scoop big balls of cookie dough onto a baking sheet.
- 11Bake until golden brown. Let cool for about 15 minutes on the baking sheet before transferring to a cooling rack.
Ingredients
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 teaspoon salt
- 2 sticks unsalted butter
- 1 cup whole milk
- 1 cup bread flour
- 2 large eggs
- 1 pound dark chocolate bar
- 1 cup mini chocolate chips
Equipment
WhiskSaucepanStand MixerCookie scoopBaking sheetKnife
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