Thick, Chewy, Large Chocolate Chip Cookie
Thick, Chewy, Large Chocolate Chip Cookie
Yield: 4-6 (depending on size)
This is recipe creates large chocolate chip cookies to impress or for the biggest chocolate chip cookie fan you know.
Ingredients
- 1/3 cup butter (65°F 18°C) (75g)
- 1/2 cup granulated sugar (100g)
- 1/4 dark brown sugar (50g)
- 1 egg (50g w/out shell)
- 1/2 tsp vanilla extract (2.5 ml)
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour (180g)
- 1/2 tsp baking soda (2.5g)
- 1/8 tsp salt (pinch) (0.6g)
- 1 tsp potato starch or cornstarch (3g)
- 1/2 - 1 cup chocolate chips or chocolate chunks (85-170g)
Instructions
- In a large mixing bowl or stand mixer fitted with a paddle attachment, cream butter and sugar together for 4-5 min, scraping the sides every minute. Add egg and vanilla, and mix at low speed until fully incorporated, for about 1 minute.
- Meanwhile, whisk together flour, salt, baking soda, and starch in a separate bowl.
- Slowly add the flour mixture, about 1/3 at a time, at low speed, to the butter mixture. Mix until combined. The dough will be thick. Fold in chocolate chunks or chips at low speed, or use a spatula and mix for a few seconds. Weigh cookie dough to be 6-8 oz or the size of a baseball.
- For a gooey, underbaked cookie. Bake at 420F for 10-15 min until the top is golden. Let cool completely (30 min).
- For a soft cookie fully baked. Bake at 325F for 15-20 minutes. Shape dough in a cylindrical form (resembles a can shape) vs spherical ball form. Let cool completely (30 min).
Notes
- This recipe can be used to make smaller chocolate chip cookies.
- To cream butter and sugar together without using an electric mixer, take a large bowl with high sides. Start by using a fork to smash the butter and sugar together until the mixture resembles wet sand. Then, switch to a wooden spoon and vigorously stir the butter and sugar, using your arm muscles. Make sure to press the butter against the sides of the bowl as you mix.
