Description
These famous cookies are known for their massive size, gooey centers, and crisp edges. Packed with chocolate chips and nuts, these cookies are a decadent treat perfect for satisfying your sweet tooth!
Ingredients
Units
Scale
- 225 g (1 cup) cold unsalted butter, cubed
- 200 g (1 cup) granulated sugar
- 200 g (1 cup) light brown sugar, packed
- 2 large eggs
- 400 g (3 1/4 cups) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 300 g (1 1/2 cups) semi-sweet chocolate chips or chunks
- 150 g (1 cup) walnuts, coarsely chopped (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 200°C (400°F). Line two baking sheets with parchment paper or silicone mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, use a hand mixer or stand mixer to cream the cold butter, granulated sugar, and brown sugar together until light and fluffy (about 2 minutes).
- Add the Eggs:
- Beat in the eggs, one at a time, until fully incorporated. Scrape down the sides of the bowl as needed.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Add the Mix-Ins:
- Gently fold in the chocolate chips and walnuts (if using) with a spatula.
- Shape the Cookies:
- Divide the dough into 8 large balls (about 150 g each). Do not flatten them; keep them tall for a gooey center.
- Bake the Cookies:
- Place 4 cookies on each baking sheet, spaced apart to allow for spreading.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Cool and Serve:
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm for the ultimate gooey experience!
Notes
- To achieve the signature texture, use cold butter and avoid overmixing the dough.
- If you prefer softer cookies, reduce the baking time slightly. For firmer cookies, bake a minute longer.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.