EBT-Friendly: 100% of ingredients

From Sam

Follow her on:

The biggest, thickest, most dreamy chocolate chip cookies you’ll ever bake! Tender, buttery, and packed with pools of melted chocolate, these bakery-style giants are made with cake flour for that perfect soft and chewy texture. Get ready for your new favorite cookie recipe.

Ingredients:

0.5x

1x

2x

4x

 

•   1 cup unsalted butter (softened)
•   1 cup brown sugar (firmly packed)
•   1/2 cup granulated sugar
•   2 large eggs (room temperature preferred)
•   1 tsp vanilla extract
•   4 cups cake flour (see note - do not sub all purpose flour without reading note)
•   2 tbsp cornstarch
•   2 tsp baking powder
•   1/4 tsp baking soda
•   3/4 tsp salt
•   8 oz chocolate bar (chopped, see note)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a large mixing bowl, combine 1 cup (226g) softened unsalted butter, 1 cup (200g) firmly packed brown sugar, and ½ cup (100g) granulated sugar. Use an electric mixer to beat until light and well-creamed.
2. Add 2 large eggs (room temperature) and 1 teaspoon vanilla extract. Stir until well combined.
3. In a separate mixing bowl, whisk together 4 cups (450g) cake flour (SEE NOTE – do not substitute all-purpose flour without reading the note!), 2 tablespoons cornstarch, 2 teaspoons baking powder, ¼ teaspoon baking soda, and ¾ teaspoon salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until completely combined.
5. Add 8 oz of chopped chocolate bar (or 2 cups/340g semisweet chocolate chips). Use a spatula to fold in until well distributed.
6. Cover the bowl and chill the dough for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat your oven to 375°F (190°C).
7. Once the dough has chilled, scoop into ⅓-cup sized scoops (use an ice cream scoop). Drop onto the prepared baking sheet, spacing at least 2 inches apart.
8. Bake for 13-14 minutes, until the edges are just beginning to turn light golden brown. The centers will appear slightly under-baked—this is perfect.
9. Allow the cookies to cool completely on the baking sheet before removing. They will be fragile and prone to breaking while warm. The centers will set as they cool. Enjoy!

Get Sam’s Cookbook