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–+ servings
Huge chocolate chip cookies on a plate.

Huge Chocolate Chip Cookies

Isabel
These chocolate chip cookies are thick, chewy and filled with milk chocolate chips for a decadent treat.
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Prep Time 20 minutes
Cook Time 12 minutes
resting time 15 minutes
Course Dessert
Cuisine American
Servings 12

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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