Description
Experience the ultimate comfort with these monster-sized, pillow-soft chocolate chip cookies that prioritize a gooey, buttery texture over a traditional crunch. Packed with an extra dose of vanilla and loaded with shimmering chocolate pools, these reliable treats stay tender for days and are guaranteed to be the star of any dessert platter.
Ingredients
- 2.5 cups (300g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1.5 cups semisweet chocolate chips or chunks
- Flaked sea salt, for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats for easy cleanup.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until perfectly blended.
- In a stand mixer or with a handheld mixer, beat the softened butter, light brown sugar, and granulated sugar on medium-low speed for 5 minutes until the mixture is light and fluffy.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and scraping down the sides of the bowl to ensure everything is incorporated.
- Turn the mixer to low speed and gradually add the dry flour mixture, mixing only until the white streaks disappear to keep the cookies soft.
- Stir in the chocolate chips or chunks by hand using a large spoon or spatula.
- Use a 1.5-tablespoon cookie scoop to drop balls of dough onto the baking sheets, pressing a few extra chocolate chips onto the tops for a professional look.
- Bake for 12 to 14 minutes, or until the edges are golden brown while the centers still appear soft and slightly underdone.
- Remove from the oven and immediately sprinkle with flaked sea salt if desired; let the cookies rest on the baking sheet for 5 to 10 minutes before moving them to a wire rack to cool.
Notes
For the most consistent results, always use room temperature eggs and butter to ensure a smooth, emulsified dough. If you prefer a deeper flavor profile, let the scooped dough balls chill in the refrigerator for at least one hour before baking, which helps the fats solidify and prevents excessive spreading. Remember that cookies continue to cook on the hot pan after being removed from the oven, so pulling them out when the centers look slightly soft is the secret to achieving that signature gooey texture.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American