Extra Large Chocolate Chip Cookies
Rich buttery flavor with gooey chocolate, these extra large chocolate chip cookies are crisp on the outside and chewy on the inside, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups All-purpose flour Can use whole wheat flour for a healthier option
- 1/2 teaspoon Baking soda Aids in the cookie's rise
- 1 teaspoon Salt Essential for balancing sweetness
Wet Ingredients
- 1 cup Unsalted butter, softened Ensure it’s at room temperature for optimal mixing
- 1/2 cup Granulated sugar Provides sweetness and structure
- 1 cup Brown sugar, packed Brown sugar enhances moisture and flavor
- 2 Large eggs Room temperature eggs mix more evenly
- 2 teaspoons Vanilla extract Use pure vanilla for the best flavor
Chocolate Chips
- 2 cups Chocolate chips Can substitute with dark or milk chocolate
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour and baking soda.
- In a separate large bowl, beat together the softened butter, granulated sugar, brown sugar, and salt until creamy.
- Add in the vanilla extract and eggs, one at a time, mixing well after each addition.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Drop large spoonfuls of dough onto the prepared baking sheet, leaving plenty of space between cookies.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Ensure your butter is softened for better incorporation of ingredients. Measure flour accurately. Do not overcrowd the baking sheet, and consider sprinkling sea salt on top before baking for added flavor.