FOOD NEWS
The Secret Ingredient For The Softest Chocolate Chip Cookies Ever
BY James Andersen
If you prefer softer chocolate chip cookies, use the ingredient tangzhong — a Japanese cooking method that means water roux. Preparing it only requires mixing milk and bread flour.
Whisk a half cup of milk and 3 tablespoons of flour until the mixture is smooth. Put it on a pan and place on low heat for five minutes, then whisk again to create a thick paste.
The heat helps the flour retain moisture, leading to softer cookies. To work tangzhong into the recipe, brown the butter for the cookies first, then make the mix in the same pan.
Afterward, add the tangzhong to your bowl of butter and sugar and whisk everything once again until smooth. You can continue your baking process as usual from there.