These chocolate chip cookies are thick, chewy and filled with milk chocolate chips for a decadent treat.
I made these for my dear friend Natasha from the popular blog Salt and Lavender and she loved them. She said these should be on my blog so here they are!
This recipe has been adapted from Cooking with Karli's famous Crumbl copycat cookie recipe.
This recipe uses simple ingredients, except for the chocolate chips. I highly recommend using a high quality brand for best results.
You will love these cookies because they are perfectly baked, they are huge but not underbaked and they have beautiful caramelized bottoms and soft centers.
If you want a more classic cookie, check my one bowl chocolate chip cookies.
Ingredients you will need
- Butter: Use softened unsalted butter. The butter should be soft enough to make a slight indentation when lightly pressed, but not so soft that it appears shiny or greasy.
- Brown sugar: This recipe uses a high ratio of brown sugar which gives the cookie a softer texture.
- Granulated sugar: Helps balance the brown sugar ratio and gives the cookie the perfect soft texture.
- Flour: All purpose flour.
- Eggs: you will need 2 eggs at room temperature.
- Pure vanilla extract: This recipe uses 1 tablespoon of vanilla extract so avoid imitation extract as it can be overpowering.
- Salt.
- Baking powder.
- Baking soda.
- Chocolate chips: The brand of chocolate chips I recommend for these cookies is Guittard milk chocolate chips.
Step by step instructions
Start by mixing the butter and sugars and cream them on medium speed with a hand mixer or stand mixer.
Beat the sugar and butter for about 2 minutes until light and fluffy.
Add the eggs and vanilla and mix again until fully combined, about 2 more minutes.
Slowly add the dry ingredients, I like to combine the flour, salt, baking powder and baking soda in a bowl and use a whisk to fully combine them before adding it to the butter mixture.
Finish by folding in the chocolate chips.
Divide the dough into 12 equal-size balls and place them in 2 baking sheets.
I like to bake 6 cookies at a time to give them plenty of space in the baking sheet.
Bake them for 12 minutes and allow them to cool down on the pan for about 15 minutes.
Storage instructions
Store these cookies in an airtight container and keep at room temperature for up to 3 days.
If you are not baking them all at once, store the dough balls in an airtight container in the fridge. When ready to bake place them on a baking sheet while the oven preheats.
If you decide to freeze them, keep in mind that they will take longer to bake 15-18 minutes so keep an eye on them while baking.
Huge Chocolate Chip Cookies
Equipment
- 2 baking trays
- 1 stand mixer or handheld mixer
- 1 cookie or ice cream scoop
- 1 rubber spatula
Ingredients
- 1 ½ cups unsalted butter softened, 339 grams
- 1 ½ cups brown sugar 330 grams
- ¾ cup granulated sugar 150 grams
- 2 eggs at room temperature
- 1 tablespoon pure vanilla extract
- 4 ⅓ cups all purpose flour 575 grams
- 1 teaspoon salt I use kosher salt, use ½ the amount if using table salt.
- 1 teaspoon baking powder sifted
- 1.5 teaspoons baking soda sifted
- 1.5 cups milk chocolate chips Guittard brand recommeded
Instructions
- Preheat your oven to 375F with a rack in the center.
- In a stand mixer, with a whisk attachment, combine the butter, sugar and brown sugar.1 ½ cups unsalted butter, 1 ½ cups brown sugar, ¾ cup granulated sugar
- Mix on medium-low for 2 minutes until pale in color and fluffy.
- Add the eggs one at a time and the vanilla extract. Mix for another 2 minutes.2 eggs, 1 tablespoon pure vanilla extract
- In a separate bowl combine the flour, salt, baking soda and baking powder. Whisk them together until combined.4 ⅓ cups all purpose flour, 1 teaspoon salt, 1 teaspoon baking powder, 1.5 teaspoons baking soda
- Add the flour mixture to the creamed butter and sugar mixture in 2 or 3 increments until it forms a soft dough.
- Mix only until combined, for about 1 minute. Scrape the sides of the bowl and make sure all the ingredients are well incorporated.
- Use a rubber spatula to fold in the chocolate chips.
- Use a large cookie or ice cream scoop to divide the dough into 12 equal size balls.
- Place 6 dough balls in a baking tray. I prefer to use light colored trays (silver).
- Bake for 12 minutes or until lightly golden brown on top.
- Remove from the oven and leave the cookies on the tray to cool down for 20 minutes.
- Bake the second batch of 6 six cookies for 12 minutes and allow them to cool down on the tray for 20 minutes.
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