Thicc Boi Chocolate chip cookies
Here’s the recipe with both imperial and metric measurements side-by-side for convenience:
Ingredients:
1 cup (2 sticks) unsalted butter (225 g), room temperature
1 cup granulated sugar (200 g)
1 cup packed light brown sugar (200 g)
2 large eggs (about 50 g each)
2 teaspoons pure vanilla extract (10 ml)
3 cups all-purpose flour (375 g)
1 teaspoon baking soda (5 g)
1/2 teaspoon baking powder (2.5 g)
1 teaspoon salt (5 g)
2 cups high-quality semi-sweet chocolate, hand-chopped (340 g) (trust me, it makes a difference)
Instructions:
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars:
In a large bowl, use a hand mixer or stand mixer to beat the butter (225 g), granulated sugar (200 g), and brown sugar (200 g) together until light and fluffy, about 2–3 minutes.
- Add the eggs and vanilla:
Beat in the eggs (50 g each), one at a time, making sure each is fully incorporated. Add the vanilla extract (10 ml) and mix until combined.
- Mix the dry ingredients:
In a separate bowl, whisk together the flour (375 g), baking soda (5 g), baking powder (2.5 g), and salt (5 g).
- Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in the chocolate:
Use a spatula or wooden spoon to fold in the hand-chopped chocolate (340 g) evenly.
- Scoop the dough:
Using a cookie scoop or tablespoon, scoop large balls of dough (about 30–45 g each) and place them on the prepared baking sheets, leaving about 2 inches (5 cm) of space between cookies.
- Bake:
Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
- Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Note
Hand-chopping chocolate creates delightful uneven chunks, making the cookies extra indulgent.