Big Soft Chocolate Chip Cookies
Submitted by KUBITON
Melted butter mixed with brown and white sugars creates thick, bakery-style chocolate chip cookies that stay soft in the center with crisp edges when baked at precisely 325°F.
YIELD
12 servingsPREP
15 minCOOK
15 minREADY
30 minThe secret to these big, thick cookies is temperature control and melted butter.
Melted butter (not softened) mixed with both sugars creates a denser dough that spreads less, giving you thick, bakery-style cookies instead of thin, crispy ones. The precise 325°F temperature is critical here (use an oven thermometer to verify), and baking for exactly 15 minutes yields cookies with crisp, golden edges and soft, chewy centers.
Let them cool completely on the baking sheet to set up properly, or eat them warm if you can’t resist.
Pro Tips
- Temperature is critical: 325°F is lower than typical cookie recipes. This slower bake creates the signature soft center.
- Use an oven thermometer: Ovens lie. Verify the actual temperature for consistent results.
- Scant ¼ cup portions: This creates those big, bakery-sized cookies. Don’t skimp on the dough.
- Cool on the sheet: The cookies finish setting as they cool on the hot baking sheet. Moving them too soon can cause them to break.
Ingredients
Directions
Place a rack in the middle of the oven. Preheat oven to 325℉ (160℃).
Temperature is critical so use an oven thermometer to verify the correct oven temperature and adjust as necessary.
Melt the butter in a small saucepan and set aside to cool until it?s lukewarm.
In a large bowl, whisk the flour, baking soda, and salt. Do not sift.
Place both sugars in a medium mixing bowl. Pour melted butter into sugar and mix until completely blended. Add egg, yolk, and vanilla extract, mix until blended. Add flour mixture and mix until blended. Add chocolate chips. Mix just until chips are evenly distributed.
Line 11 x 17 cookie sheets with parchment paper.
Baking Instructions: Using a scant ¼ cup of cookie dough, roll a ball in the palms of your hands.
Place the cookies (about 6 per sheet) onto the cookie sheets.
Put cookies in oven and bake for 15 minutes.
They are done when they are turning light golden brown and the edges are starting to get dry and firm while the centers are still soft.
Cool cookies completely on their cookie sheets.
Serve warm or allow to cool completely.
Store completely cooled cookies in airtight containers, separating layers of cookies with waxed paper.
Comments
Best Cookie recipe that i ever tried, made them everyone couldn't stop eating them thank you who ever posted the recipe.
Thanks for the recipe made them for the holidays they came out great everyone kept eating them they finished them in the first three hours i made about 60 huge cookies so delicious.