These big chocolate chip cookies boast slightly crisp edges with gooey, soft middles. Not to mention gooey puddles of melted chocolate throughout.
- 2 1/4 cups all-purpose flour (320g)
- 2 teaspoons baking powder (7g)
- 1/2 teaspoon baking soda (2g)
- 1 teaspoon coarse kosher salt (5g)
- 1 cup (2 sticks) unsalted butter, cold (226g)
- 1/2 cup dark brown sugar, packed (105g)
- 3/4 cup granulated sugar (170g)
- 2 teaspoons pure vanilla bean paste (12g)
- 2 large eggs (100g)
- 8 oz (typically 2 bars) chopped dark or bittersweet chocolate (226g)
- If using bittersweet, make sure to grab a bar of dark chocolate (at least 66%) for the chunks on top, as bittersweet won’t melt correctly. I used two full bars in the dough and grabbed a third bar of dark to break off some chunks.
- In a medium-sized mixing bowl, whisk your flour, baking powder, baking soda, and salt together. Set aside.
- Cut your cold butter into tablespoon-sized pieces (15g). Then, in the bowl of a stand mixer fitted with the paddle attachment, beat your cold butter on medium-high speed for 1 minute. Scrape down the bowl, add both sugars, and beat on medium-high speed for 3 minutes until light and creamy (scraping down the bowl halfway through and after). Add in the eggs one at a time, beating each on medium speed until incorporated (about 30 seconds). Then beat in the vanilla paste on low.
- Continuing with the mixer on low, gradually add in your dry mixture until just incorporated and no streaks remain. Fold in your chopped chocolate with spatula, saving some little chunks (roughly 12) to put on top of each scoop right before the bake.
- You can also use two full bars of chopped chocolate in the dough and use a separate, third bar to break apart for some chunks.
- Using a 1/4 cup scoop (or 1/4 cup measuring cup and shape into a ball, ~115g), scoop out the dough onto a small parchment lined baking sheet or place, and chill for 2 hours or up to overnight (cover the with plastic wrap if chilling overnight). When there’s 15 minutes left of chill time, preheat the oven to 375°F and prep two large baking sheets with parchment paper. Then place 6 scoops on each sheet, spaced several inches apart (these spread quite a bit).
- Place 1-2 reserved chocolate chunks on top of each scoop, slightly pressing them into the dough. Bake both trays on the upper and lower third racks at 375°F for 16-18 minutes or until the edges have browned and middles still soft (make sure to rotate your trays halfway through). Let rest on the baking sheets for 15 minutes before transferring to a separate rack to cool completely (or not—enjoy!).
These will keep up to a week stored in an airtight container at room temperature.
- Vanilla Bean Paste: While I don’t recommend it (because the flavor will be so much better with it), you can sub the vanilla bean paste with pure vanilla extract 1:1.
- Chilling the Dough: Don’t skip this step! It allows the dough to hydrate and deepens the flavor. If you skip it, your cookies will not look like they do above.
- I like to place my cookies on a smaller try to chill together and then transfer to the large baking trays to bake. Mostly because I struggle to fit two large baking trays in the fridge at one time.
- Chocolate Puddles: See my notes in the blog above on what kind of chocolate is best to use to achieve those big, gooey chocolate puddles.