Double the chocolate, double the fun in these incredible chocolate chip cookies.
Greg DuPree Food Stylist: Chelsea Zimmer Prop Stylist: Claire Spollen
Calling all thick and chewy cookie lovers!
Its the perfect cookie for chocolate lovers, after-school snacks, and bake sales.
Photo:Greg DuPree Food Stylist: Chelsea Zimmer Prop Stylist: Claire Spollen
The recipe calls for making 10 giant cookies.
Feel free to portion them slightly smaller; just check them about five minutes earlier.
For perfectly round cookies, place a 4 1/2-inch round cutter around each cookie straight out of the oven.
This recipe was developed by Melissa Gray.
Ingredients
2/3cupcold unsalted butter, cut into 1/2-in.
cubes (10 2/3 Tbsp.)
Use your fingertips to pinch and press butter cubes into sugar mixture.
Beat with an electric mixer on medium-low speed until combined and fluffy, 2 to 3 minutes.
Whisk flour, cornstarch, baking powder, kosher salt, and baking soda in a medium bowl.
Add flour mixture to butter mixture; beat on low speed just until combined.
Fold in chocolate chips.
Cover dough and refrigerate for at least 30 minutes and up to 24 hours.
Preheat oven to 350F.
Line 2 baking sheets with parchment paper (such as Reynolds Kitchens Unbleached Parchment Paper).
Shape dough into 10 balls (about 1/3 cup or 4 ounces each).
Place balls 3 inches apart on baking sheets.
Press a few milk chocolate and semisweet chocolate chips into tops of warm cookies, if desired.
Sprinkle with flaky sea salt, if desired.
For just-baked cookies anytime, portion out the dough and freeze on a parchment-lined baking sheet.
Once frozen, transfer the balls of cookie dough to a freezer bag.
