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These are the chocolate chip cookies I come back to again and again. They’re thick, soft and chewy in the middle, golden around the edges, and absolutely loaded with chocolate. I chill the dough, scoop it into big round balls, and let the oven do the rest. Add pecans or walnuts if you like them, or leave them out completely. Either way, these are the kind of chocolate chip cookies that rarely make it to the next day.
Drizella’s Chocolate Chip Cookies
Course: dessertCuisine: AmericanDifficulty: EasyServings
12
servingsPrep time
15
minutesCooking time
10
minutesChill Time
60
minutesTotal time
1
hour25
minutesThick, soft chocolate chip cookies loaded with chocolate, with lightly golden edges and tender centers. Make them big like I do, or portion them smaller for more cookies.
Ingredients
2 2/3 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1 cup chopped pecans or walnuts, optional
Directions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and well combined.
- Add the eggs and vanilla and mix until combined.
- Gradually add the dry ingredients to the butter mixture and mix just until a soft cookie dough forms.
- Fold in the chocolate chips and chopped pecans or walnuts, if using.
- Cover the dough and refrigerate until chilled, about 30–60 minutes.
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- For large bakery-style cookies, use a large ice cream scoop to portion the chilled dough into big round balls. Place them several inches apart on the prepared baking sheet. Do not flatten.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly soft. Do not overbake.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to finish cooling.
Notes
- Cookie size: I like these cookies BIG and use a large ice cream scoop to portion the chilled dough. You can absolutely make smaller cookies if you prefer. Start checking smaller cookies a few minutes earlier since they will bake faster.
Don’t flatten the dough: Leave the scooped dough in big round balls. They’ll spread as they bake while keeping those thick, soft centers.
Don’t overbake: The centers should still look slightly soft when the cookies come out of the oven. They’ll continue to set as they cool on the baking sheet.
Nuts: Pecans are my favorite, but walnuts work too. Use up to 1 cup, or leave the nuts out completely.
Chocolate: Semisweet chocolate chips give these a classic chocolate chip cookie flavor, but milk chocolate, dark chocolate, or a combination will work too.
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Freezing the dough: Scoop the dough into balls first, then freeze on a baking sheet until firm. Transfer the frozen dough balls to a freezer-safe container or bag. Bake from frozen, adding a couple of minutes to the baking time as needed. - Source Credit: Recipe adapted from Munchkin Time’s Best Giant Chocolate Chip Cookie.
