This is one of my favorite chocolate chip cookie recipes — especially when I’m in the mood for big, chewy, flat chocolate chunk cookies. And after making them many times and comparing them with the popular pan banging Giant Crinkled Chocolate Chip Cookies, I’d still pick these as the favorite.
The recipe calls for dark brown sugar rather than light (or a mix of the two) and pastry or cake flour rather than all-purpose. The picture above was made with cake flour, while the picture below was made with Bob’s Red Mill whole wheat pastry flour. For the butter I like using European style, but regular unsalted butter works just fine. Both cookies in the photos were made with store brand butter.
For this recipe you really need a scale. You can get by without one, but the cookies might not be exactly the same, as I used the weights rather than the volumes. For accuracy it is always better to weigh major ingredients like flour and brown sugar.
- 1 stick (114 grams) unsalted butter , melted and cooled (Plugra if you can find it)
- 3/4 cup dark brown sugar (145 grams) (or use half light brown and half dark)
- 1/2 scant cup granulated sugar (90 grams) or use organic cane
- 70 grams of lightly beaten egg (that's about 1 egg plus 2 tablespoons of lightly beaten egg)
- 1 1/2 teaspoon vanilla
- 180 grams cake flour (1 1/2 cups plus a tablespoon cake or 1 1/2 cups pastry)
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup bittersweet chocolate chips or 4-6 oz chopped dark chocolate
- Optional -- macadamia nuts, caramel chips, chopped milk chocolate
- Beat melted butter and sugar in a large bowl with an electric mixer for 1 minute. Let rest for 2 minutes, then beat again for about 30 seconds.
- Add the egg to the sugar mixture and stir until incorporated, then beat on high speed for 1 minute, scraping the bowl. Beat in the vanilla.
- Mix together the flour, baking soda and salt, then add the flour mixture and stir to form a soft dough. Stir in the chocolate. Dough should be fairly soft at this point.
- Chill dough for about 10 minutes or just until it is firm enough to scoop. Scoop about 1/4 cup batter for each cookie onto a couple of foil lined plates or a baking tray (8-10 total). Cover loosely with plastic wrap and chill for two hours or until dough blobs are firm enough so that you can shape them into neater rounds. When they are firm, shape them into neater balls and press down slightly so you have discs. For best results chill over night, or go ahead and bake.
- Preheat oven to 375°F. Line a large baking sheet with parchment paper. Arrange cookies 3 inches apart on the sheet. Put in the oven.
- Immediately reduce heat to 325. Set timer for 18 minutes and bake until cookies appear set.
- If using milk chocolate, pull from oven and immediately stick milk chocolate pieces into the hot cookies.
- Let cool on baking sheet for about 5 minutes, then transfer to a wire rack and let cool completely.