Bake giant, chewy bakery-style chocolate chip cookies at home with this simple recipe for perfect texture every time.
These thick, chewy baked goods are reminiscent of the towering, sweet treats found at high-end fairground stands. This recipe pays tribute to the American chocolate chip cookie, a delicious invention by Ruth Wakefield in the 1930s. The unique combination of a secret butter flavoring and rich bittersweet chocolate creates a perfectly balanced sweet profile. We suggest making these often—they never last long!
Ingredients
Directions
Preparation Phase
Set the appliance to heat to 175°C (350°F). Cover a substantial baking tray with a sheet of non-stick parchment paper.
In a separate intermediate vessel, rapidly combine the flour, baking soda, and salt until homogeneous.
Mixing Phase
In a major mixing vessel, use a mixer to aerate the chilled shortening with both the granulated and brown sugars. Continue this action until the mixture takes on a noticeably lighter, fluffy density.
Introduce the eggs one at a time, ensuring the first is fully integrated before the second is added. The eggs should be at ambient temperature for optimal blending.
Add the flavoring agents—the vanilla and butter extracts—and continue to beat until they are well incorporated.
Slowly fold in the prepared dry component mixture. Cease mixing immediately once no dry streaks remain; avoid overworking the mass.
Using a hand utensil, gently distribute all the chocolate chips throughout the dough.
Baking Phase
Use a measured spoon to drop 1 to 2 tablespoon-sized portions of the cookie mass onto the prepared tray. Ensure ample lateral spacing between portions.
Bake for exactly 10 minutes. Remove from the oven when the peripheral edges are just beginning to exhibit a light golden hue.
Allow the product to rest on the hot tray for 5 minutes to solidify. Then, carefully transfer the warm rounds to a wire rack for complete cooling.
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