Description
These massive, NYC-style cookies feature a perfectly golden, crispy exterior and a molten, gooey center. Loaded with thick chunks of creamy milk chocolate and finished with a touch of flaky sea salt, they are the ultimate treat for those who believe more is always more.
Ingredients
- 1 cup cold cubed butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups milk chocolate chips and chunks
- Maldon sea salt flakes for topping
Instructions
- Preheat your oven to 395°F and line light-colored baking sheets with parchment paper.
- In a stand mixer, cream together the cold cubed butter, brown sugar, and white sugar for 3 to 4 minutes until light and fluffy, scraping down the sides as needed.
- Mix in the eggs and vanilla extract for approximately one minute until the mixture is smooth and pale gold.
- Switch to low speed and fold in the all-purpose flour, cake flour, cornstarch, baking soda, and salt just until no white streaks remain.
- Hand-fold in the milk chocolate chips and chunks until evenly distributed.
- Roll the dough into large 4-ounce balls and place them on the prepared baking sheets with plenty of space between them.
- Bake for 9 to 11 minutes until the edges are lightly golden but the tops still appear soft.
- Remove from the oven, immediately sprinkle with Maldon sea salt, and let rest on the pan for 10 minutes to set.
Notes
Using cold butter instead of softened is the secret to achieving that signature thick, bakery-style height without the dough spreading too thin. For the best results, use a high-quality milk chocolate bar and chop it by hand to create varied textures and pools of chocolate in every bite.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American