Description
Deliciously soft and chewy jumbo cookies filled with semi-sweet chocolate chips, reminiscent of your favorite bakery treats.
Ingredients
- 1 cup salted butter, softened at room temperature
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1 and 1/2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour, spooned & leveled (390 grams)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 and 1/2 cups semi-sweet chocolate chips
- 3/4 cup semi-sweet chocolate chips (for topping)
- Flaky sea salt, for topping
Instructions
- In a large mixing bowl, cream the softened butter with an electric mixer on high speed until light and airy.
- Add the packed brown sugar and granulated sugar; mix until well creamed into the butter, about 1-2 minutes.
- Add the vanilla extract and eggs; mix until combined and smooth.
- Gradually add the dry ingredients (flour, baking soda, baking powder, and salt) and mix until a dough forms.
- Gently fold in the semi-sweet chocolate chips until well distributed.
- Scoop the dough into around ten balls, each weighing about 140 grams, and press extra chocolate chips into visible bare spots.
- Chill the dough balls in the fridge for at least 3 hours or freeze for about one hour.
- Preheat your oven to 350°F and line cookie sheets with parchment paper or silicone mats.
- Space 3-4 cookie balls on each sheet and bake for 12-16 minutes; the cookies should be slightly underdone in the center.
- Let cool on the baking sheet for about 5 minutes before enjoying.
Notes
For additional texture, feel free to add nuts or different types of chocolate chips. Store in an airtight container for up to 5 days.
