Description
Master the art of the giant bakery cookie with this thick and soft chocolate chip recipe. These massive treats are engineered for a gooey center and craggily top, making them the perfect homemade version of the iconic pink-box favorite.
Ingredients
- 1 cup Unsalted Butter, room temperature
- 3/4 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Large Eggs, room temperature
- 1 tablespoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 tablespoon Cornstarch
- 3 cups All-Purpose Flour
- 2 1/4 cups Milk Chocolate Chips
Instructions
- Preheat your oven to 375°F and line a large baking sheet with parchment paper.
- In a stand mixer fitted with the paddle attachment, cream the room temperature butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy.
- Add the eggs, vanilla, baking soda, salt, and cornstarch and mix for another minute on medium speed, scraping the sides as needed.
- Turn the mixer to low and add the flour, mixing only until just combined without over-working the dough.
- Fold in the milk chocolate chips by hand or on the lowest mixer setting.
- Portion the dough into rounded 1/3 cup balls (approx 4.2 oz), break each ball in half, and press the halves back together with the jagged edges facing upward.
- Place 5 dough balls per sheet, 3 inches apart, and bake for 10-11 minutes until edges are golden.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To prevent the cookies from spreading too thin, ensure your butter is soft enough to indent but not greasy or melted. Using a kitchen scale to measure dough balls to exactly 4.2 ounces ensures every cookie bakes through perfectly at the high temperature.
- Prep Time: 15 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American