Chunky Chocolate Chip Cookies
THIS cookie is everything!!! Thick and chunky with the perfect soft interior texture and flavor! It was a family favorite rated an 11 by all on a scale of 1-10! I have to agree with them on this one-it is my new go to recipe and can be baked without chilling the dough. Chilled would be fine, too. #websitecookie!
Chunky Chocolate Chip Cookies
Ingredients
- 2⅔ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sugar
- ¾ cup packed dark brown sugar
- 2 sticks (1 cup) salted butter
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups (one 11.5 or 12-ounce bag) semisweet chocolate chips
Instructions
- Position the oven rack in the middle of the oven. Heat oven to 400 degrees F. Line jellyroll pan with parchment.
- Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Beat the butter until just softened with a mixer on low speed.
- Add the sugars and cream on low until well combined.
- With the mixer still on low, add the eggs and vanilla and mix until incorporated.
- Fold in the flour mixture. The dough will be stiff. Beat on low for 5 to 10 seconds to combine. Fold in the chocolate chips.
- Measure 4 ounce mounds and bake 13 minutes.
- Top with mini chips if desired and use a large round cutter to help reshape them, if desired.
Carol says
These were DELICIOUS!!!! However, the size for one cookie was huge. Do you have any recommendations if we made 1 oz mounds rather than 4?
Hugs & Cookies xoxo says
Just watch the baking time for sure!!!