With a title like “Oversized Soft-Center Chocolate Chip Cookies,” I feel like you probably already know what you’re in for with this recipe. But, if you’ll allow me to toot my own horn here for a one second, then let me just say: THESE COOKIES ARE AMAZING.
To me, this is everything a chocolate chip cookie should be: cooked, but still soft at the center (almost a little gooey … almost!), oversized to the point that you may only eat one at a time (as opposed to my usual three cookie minimum, ha), and absolutely brimming with semi-sweet chocolate chips and just a little flaky sea salt on top. Perfection!
I feel like this is the kind of chocolate chip cookie you might buy at a bakery, but these are so simple to make at home.
The below recipe will yield six cookies, which may not seem like enough, but I promise they truly are large enough that you will likely only eat them one at a time. These are also great cookies for sharing or topping with a scoop of ice cream for a full dessert experience.
If you want to add some nuts, you can. If you want to swap the semi-sweet chocolate chips for milk chocolate (or mini M&M‘s), feel free. But I like these simple and classic. Happy baking! xo. Emma
Oversized Soft-Center Chocolate Chip Cookies
- 1/2 cup softened butter
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 12 ounces semi-sweet chocolate chips one package
- flaky sea salt for the tops, optional
In a medium to large mixing bowl, cream together the softened butter and sugars. Stir in the egg and vanilla extract until just combined.
In a medium to small mixing bowl, whisk together the flour, salt, and baking powder. Then stir this in with the wet ingredients until a dough ball forms.
Stir in the chocolate chips. Divide into six balls (a little over 4 ounces each) and place on a baking sheet lined with parchment paper or a baking mat. Sprinkle on a little flaky sea salt to the tops if using.
With your oven rack in the center to top 2/3 bake at 350°F for 16-17 minutes. The edges should just be beginning to brown, but the centers will still be very soft.
Once you remove from the oven, allow the cookies to cool on the baking sheet for 6-8 minutes before transferring to a cooling rack.
This dough does not require chilling before baking. However, depending on your method of softening the butter (if you forgot to set it out and maybe melted a bit too much in the microwave), you may want to chill the dough for 30 minutes before baking. The dough should be stiff and cold before baking. If the butter was very soft, of if you are baking these in the middle of a very hot summer, chilling the dough may be necessary.