Description

These oversized, bakery-style cookies feature a perfectly craggy exterior and a soft, buttery center filled with premium milk chocolate chips. By using a unique shaping technique and high-quality ingredients, you can recreate a sophisticated dessert favorite right in your own kitchen.

Ingredients

1 ½ cups softened salted butter
¾ cup granulated sugar
1 ½ cups packed brown sugar
2 large eggs
1 ½ tablespoons pure vanilla extract
4 ½ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups Guittard milk chocolate chips

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Instructions

Preheat your oven to 375°F (190°C) and prepare your baking sheets.
In a stand mixer, cream together the softened salted butter, granulated sugar, and packed brown sugar until the mixture is light and fluffy.
Add the eggs and vanilla extract, mixing until the batter is creamy and smooth, scraping down the sides as necessary.
Gradually incorporate the all-purpose flour, baking soda, baking powder, and salt, mixing just until the flour disappears.
Gently fold in the milk chocolate chips until evenly distributed throughout the thick dough.
Portion the dough into ½ cup mounds, roll into balls, break them in half, and press the halves back together with the rough edges facing up.
Arrange 6 cookies on each baking sheet and bake for 12–15 minutes until they are golden brown.
Leave the cookies on the baking sheet for at least 20 minutes to set before moving them to a wire rack to cool.

Notes

To ensure your cookies have the perfect thick texture, avoid over-mixing once the dry ingredients are added, which helps keep the crumb tender. Additionally, using room temperature eggs helps them emulsify better with the creamed butter for a more consistent dough structure.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American