Description
Recreate the iconic bakery experience at home with these massive, ultra-soft milk chocolate chip cookies. Using salted butter and premium chocolate, these oversized treats feature a unique rough-texture top and a perfectly doughy center.
Ingredients
- 1 1/2 cups salted butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups Guittard milk chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a stand mixer fitted with a flex edge beater, cream together the softened salted butter, granulated sugar, and brown sugar until the mixture is light and creamy.
- Add the eggs and vanilla extract to the bowl and mix on medium speed until the batter is fluffy and fully combined.
- Incorporate the all-purpose flour, baking soda, baking powder, and salt on low speed just until the flour streaks disappear.
- Gently fold in the Guittard milk chocolate chips until evenly distributed.
- Portion the dough into large 1/2 cup scoops, roll into balls, then break each ball in half and squish them back together with the rough, torn edges facing up.
- Arrange 6 cookies per baking sheet and bake for 12–15 minutes until the edges are golden but the centers still look slightly soft.
- Allow the cookies to cool on the hot pan for at least 20 minutes to finish setting into a dense, soft texture.
Notes
To achieve the signature rustic look, the ‘break and squish’ technique is essential for creating those beautiful crags on top of the cookie. Ensure your butter is softened but not melted to maintain the structure needed for such a large, thick cookie.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American