Giant Bakery Style Chocolate Chip Cookies
These giant bakery style chocolate chip cookies have a gooey in the middle and crunchy on the edges texture.
Ingredients
- 230 g Butter softened
- ¾ cup Brown sugar light brown sugar
- ½ cup Granulated sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 Egg
- 1 Egg yolk
- 2 ¼ cups Flour
- 1 teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1 tablespoon Cornstarch
- 1 ½ cups Chocolate chunks
Instructions
- Into a big mixing bowl, add the room temperature butter, granulated sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the egg, egg yolk, and mix until combined and creamy.
- Then, add the flour, cornstarch, baking powder, and baking soda, and mix with the hand mixer until almost combined.
- Add the chocolate chunks, and fold with a spatula until the mixture is just combined. Don't overmix!
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Preheat the oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Weigh 5 oz or 150 g of the cookie dough and shape it into a ball. Bake 3 cookies at a time, leaving space between each ball, and chill the cookie dough balls in the fridge while you wait for the batch to bake.
- Bake for 12-15 minutes or until the cookies spread and the top is light golden brown. Do not overbake them so they will stay soft in the middle.
- Remove from the oven and immediately top them with more chocolate chunks.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely. Top with flakey salt if desired and serve with a large glass of cold milk!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Nutrition
Calories: 890kcalCarbohydrates: 103gProtein: 9gFat: 49gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 145mgSodium: 582mgPotassium: 353mgFiber: 5gSugar: 59gVitamin A: 1062IUCalcium: 113mgIron: 5mg
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