Description
Recreate the iconic, thick, and chewy bakery-style cookie right in your own kitchen with this heritage-inspired recipe. These oversized treats are packed with rich milk chocolate chips and feature a soft, tender crumb that stays perfect for days.
Ingredients
- Salted butter, softened
- Granulated sugar
- Brown sugar
- Fresh eggs
- Pure vanilla
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Guittard milk chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line a sturdy cookie sheet with parchment paper.
- In a stand mixer, cream together the softened salted butter, granulated sugar, and brown sugar until the mixture is pale and fluffy.
- Add the eggs one at a time, followed by the vanilla, and continue to mix until the batter is creamy and light in color.
- Slowly add the flour, baking soda, baking powder, and salt, mixing just until the white streaks of flour disappear.
- Using a sturdy spatula, fold in the milk chocolate chips by hand to ensure even distribution.
- Use a large cookie scoop to portion out 1/2 cup portions of dough, roll into a ball, pull apart into two halves, and press back together with the jagged edges facing up.
- Arrange six cookies on each sheet and bake for 12 to 15 minutes until the edges are light golden brown and centers are still soft.
- Allow the cookies to rest on the hot pan for at least 20 minutes to finish cooking and set properly.
Notes
For the most authentic texture, ensure your eggs are at room temperature before mixing to help the dough emulsify perfectly. If you prefer a slightly less sweet profile, you can substitute a portion of the milk chocolate chips with dark chocolate chunks or add a sprinkle of flaky sea salt immediately after baking.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American