These are XL in size, thick, fudgy chocolate cookies, loaded with chocolate chips are sure to be a new favorite!
- 1 cup cold butter, cubed
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon corn starch
- 3/4 teaspoon baking soda
- 2 1/2 cups all purpose flour
- 1 1/2 cups semi-sweet chocolate chips
- In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, brown sugar, and granulated sugar on medium speed for 3 minutes. Add in the eggs, vanilla, salt, cocoa powder, corn starch, and baking soda. Mix for 1 minute until combined and smooth, scraping the sides and bottom of the bowl as necessary.
- Turn the mixer to low and add in the flour until evenly mixed. Stir in the chocolate chips. Chill the dough for 15 minutes.
- While the dough is chilling preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Portion out 1/3 cup of the dough (or 4.5- ounces on a cooking scale). Place the dough in mounds onto your prepared baking sheet. Note – these are large cookies and I bake 4 cookies at a time. Bake for 9 – 11 minutes until cookies are set at the edges and on top. The middles will still be soft, this is ok.
- Allow the cookies to cool for 3-4 minutes on the baking sheet and then transfer too a wire rack to cool completely.
This recipe (as written) makes large cookies. You can absolutely adapt this recipe to make small cookies if you prefer. If baking cookies using a medium (2 1/2 tablespoon) sized cookie scoop lower the temperature to 375°F and bake for 8-10 minutes until just set. You will still get thick cookies, they just won’t be quite as large.
Store airtight for up to 3 days at room temperature for best freshness.
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