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Big Buttery Chocolate Chip Cookies
5 from 28 votes

Big Buttery Chocolate Chip Cookies

These Big Buttery Chocolate Chip Cookies combine cold butter and two types of chocolate chips for a rich, tender cookie with contrasting chocolate textures. The dough is chilled before baking to help maintain large cookie sizes and a soft, chewy center with lightly crisped edges. Using bread flour and a mix of baking powder and soda gives the cookies a sturdy structure that holds the sizable dough portions during baking.

Course: Baked Goods

Ingredients

  • 3 cups bread flour
  • 1 tsp baking powder
  • 1 /2 tsp baking soda
  • 1 tsp salt
  • 1 cup butter cold
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 egg
  • 2 tsps vanilla extract
  • 1 cup semi-sweet chocolate chips standard size, or dark chocolate chips
  • 1 cup semi-sweet chocolate chips mini size

Instructions

    Cup of Yum
  1. 1. First, in the bowl of an electric mixer, beat cold butter for until light and creamy. Next, add in brown sugar and regular sugar and beat until light and fluffy. Add in eggs, one at a time, beating until incorporated. Finally add in vanilla and mix well.
  2. 2. In a separate bowl, combine flour, baking powder, baking soda and salt. Next, stir to combine. Slowly add the dry ingredients to the wet ingredients and stir until just combined. Finally, fold in chocolate chips. In order to avoid tough cookies, do not over mix.
  3. 3. Using a large cookie scoop or ice cream scoop, scoop large portions of cookie dough onto a cookie sheet lined with a silicone baking mat. The cookie sheet should be one that you can fit inside your freezer. Cookies can be placed close to each other because this sheet is going right into your freezer and not your oven.
  4. 4. Freeze cookie dough on your baking sheet for one hour.
  5. 5. When ready to bake, preheat oven to 375 degrees F. Once oven has reached temperature, remove six of your cookie dough balls from the freezer and place them on another baking sheet, lined with a silicone baking sheet or parchment paper. Bake for approximately 15-18 minutes or until starting to turn golden brown around the edges.
  6. 6. Remove from oven and place baking sheet onto a wire rack to cool. Allow cookies to cool completely on rack before removing from sheet. Afterwards repeat with remaining balls of cookie dough. Finally, store in an airtight container.

Notes

  • Freeze cookie dough on the baking sheet for at least one hour before baking to help maintain cookie shape during baking.
  • Do not over-mix the dough after adding dry ingredients to prevent tough cookies.
  • This recipe yields large cookies suitable for sharing or slicing for multiple servings.
  • Use bread flour for the right texture that supports the large cookie size.