Description
These giant chocolate chip cookies are soft and chewy on the inside and buttery and crisp at the edges. Sprinkled with extra sea salt, these are a family favorite!
Ingredients
Scale
- 1 cup salted butter, room temperature
- 1 1/2 cups granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups + 2 tablespoons all purpose flour
- 10 ounces semi sweet chocolate, chopped
- flaked sea salt for sprinkling
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together for 3 minutes on medium speed.
- Add in the eggs, vanilla, baking soda, and kosher salt and mix for 1 minute, until combined and smooth, scraping the sides of the bowl as necessary.
- Turn mixer to low and add in the flour mixing until just combined. Stir in the chopped chocolate until evenly mixed in.
- Using a large cookie scoop measure out 1/3 cup of the cookie dough (3.5- ounces if using a food scale). The dough will be sticky. Place the cookie dough balls onto a large, parchment lined baking sheet or tray and place in the freezer for 15 minutes.
- While the cookies are chilling, preheat the oven to 350° F.
- Remove the cookies from the freezer and place 4 cookie dough balls onto a parchment lined baking sheet. The cookies will spread a lot while baking. (You can bake multiple cookie sheets of cookies at a time if you have a large oven with shelves and 2 – 3 cookie sheets.)
- Bake the cookies for 10 minutes and remove from the oven. Bang (or drop) the baking sheet a few times to deflate the cookies. Place the cookies back in the oven for 3 minutes and repeat the banging. Do this 2 more times until the cookies are golden brown at the edges and mostly set in the centers. *See tip.
- When the cookies are done sprinkle with flaked sea salt and allow them to cool on the pan for 5 minutes. Transfer to a cooling rack to cool completely.
Notes
Tip – if the cookies have spread too much or are misshapen you can form them back into circles with a spatula the first or second time you bang them. This is not necessary, but helps keep them perfectly round.
I will emphasize that these cookies spread and I don’t recommend baking more than 4 on a standard sized baking sheet at a time so they don’t bake together!
