Description

Experience the magic of bakery-style baking with these massive, six-ounce chocolate chip cookies. Featuring crisp edges, gooey centers, and premium milk chocolate, these oversized treats are the ultimate indulgence for any cookie lover.

Ingredients

1 ½ cups salted butter, softened
¾ cup granulated sugar
1 ½ cups brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
4 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 cups Guittard milk chocolate chips

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Instructions

Preheat your oven to 375°F and prepare your baking sheets.
In a stand mixer, cream together the softened salted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Incorporate the eggs and vanilla extract, mixing until the dough is light in color and creamy.
Add the all-purpose flour, baking soda, baking powder, and salt, mixing just until the white streaks disappear and the dough is thick.
Gently fold in the milk chocolate chips until evenly distributed throughout the heavy dough.
Portion out 1/2 cup of dough for each cookie, roll into a ball, then rip in half and press back together with the craggy, jagged edges facing up.
Arrange six cookies per sheet and bake for 12 to 15 minutes until edges are golden; let cool on the pan for 20 minutes to firm up.

Notes

To achieve the signature textured top, ensure you do not over-handle the dough after ripping it apart. Using high-quality milk chocolate chips like Guittard is essential for that authentic bakery flavor, and always remember to pull the cookies out when the centers still look slightly underbaked to maintain a soft texture as they will continue to set on the hot pan.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American