Buzz
Photo by: Greg DuPree, Food Styling by: Chelsea Zimmer, Prop Styling by: Claire SpollenCalling all fans of thick, chewy cookies! These chocolate chip cookies bake up thick, with a soft, slightly gooey center and crisp, buttery edges. They are the ideal treat for chocolate lovers, after-school snacks, or bake sales. The recipe features two types of chocolate, providing a delightful contrast between the smooth sweetness of milk chocolate and the bold depth of semisweet chips. For best results, use chocolate chips rather than chopped chocolate bars, as the chips maintain their shape better during baking. The recipe yields 10 enormous cookies, but feel free to make them smaller if you prefer. Just keep an eye on the baking time and check them about five minutes earlier.
For perfectly shaped cookies, after baking, place a 4 1/2-inch round cutter around each cookie and gently rotate it around the warm cookie, ensuring it touches all sides of the cookie.
Ingredients List
-
2/3 cup unsalted cold butter, cut into 1/2-inch cubes (10 2/3 Tbsp.)
-
2/3 cup packed light brown sugar
-
1/2 cup granulated sugar
-
1 large egg
-
1 large egg yolk
-
4 tsp. pure vanilla extract
-
2 2/3 cups all-purpose flour
-
2 tsp. cornstarch
-
1 3/4 tsp. baking powder
-
1 1/2 tsp. kosher salt (preferably Diamond Crystal)
-
1 tsp. baking soda
-
1 cup milk chocolate chips, plus extra for topping (optional)
-
1 cup semisweet chocolate chips, plus extra for topping (optional)
-
Flaky sea salt, for topping (optional)
Instructions
-
In a large bowl, mix together butter and sugars. Use your fingers to press the butter cubes into the sugar mixture, then beat on medium-low speed for 2 to 3 minutes until the mixture is fluffy and well combined. Add the egg, egg yolk, and vanilla; continue beating on medium-low speed for 15 to 30 seconds until fully incorporated.
-
In a separate medium bowl, whisk together the flour, cornstarch, baking powder, kosher salt, and baking soda. Gradually add the flour mixture to the butter mixture, beating on low speed until combined. Gently fold in the chocolate chips. Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours.
-
Preheat your oven to 350°F and line two baking sheets with parchment paper. Shape the dough into 10 large balls (about 1/3 cup or 4 ounces each) and arrange them 3 inches apart on the prepared baking sheets.
-
Bake for 14 to 16 minutes, or until the edges are lightly golden, the tops are cracked, and the centers are still slightly undercooked.
-
After baking, press a few milk and semisweet chocolate chips into the tops of the warm cookies, if desired. Sprinkle with flaky sea salt, if preferred. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely, which will take about 1 hour.
Store the cooled cookies in an airtight container at room temperature for up to 3 days, or freeze them, well-wrapped, for up to 3 months. To enjoy fresh cookies anytime, portion out the dough, freeze it on a parchment-lined baking sheet, and once frozen, transfer the dough balls to a freezer bag. Bake the dough directly from frozen, adding a few extra minutes to the baking time as needed.
