comment icon 100 more comments These cookies are lightly crispy around the edges but buttery and dense through the middle, packed with melted chocolate and just all-around THERE FOR US right now. The texture is just right for me – I wanted them thick enough to really sink your teeth into, generally soft and slightly underbaked, but with a crisped bottom and edge layer to give it just a bit of satisfying contrast. If you’re looking for tiny cookies, these are not it. I make absolutely no apologies for the size of these beauties. YOLO, baby. How it usually goes in our house: the girls go to bed, we clean up the kitchen, Bjork sits down on the couch and queues up a show (currently in our reality TV junkie era) and then glances into the kitchen when he hears me clinking around with my little white bowl and spoon. He knows what is happening; this is a very regular occurrence. The show starts, the two giant cookies bake, and then we settle in with our glasses of milk and sink our teeth into these thick, decadent, crisped on the bottom and chewy on the inside chocolate chip cookies while we wait to find out who will accept the next rose and/or who doesn’t make it through Tribal Council. The littles are asleep upstairs and Sage is snuggled in at our feet and… it’s kind of the best thing in the world. For a hard day, a beautiful day, a summer day or a snow day – somehow very huge warm chocolate chip cookies are just always exactly what feels right. If you’re looking for more of a full batch situation, we have some really great cookie recipes on POY. Including the sister recipe to these – Two Huge Double Chocolate Cookies. These full-batch browned butter ones and these big soft chocolate chip ones are also both rock solid, IMO. But if, in the near future, you find yourself in a moment that could benefit from two giant chocolate chip cookies? You just come on back to this recipe. I’ll probably be making them in my house at the exact same time. 4.9 from 58 reviews Note 2 on Puffiness: If the cookies come out of the oven puffier than you want them to be and don’t seem like they’ll sink down on their own, just pick up the pan and gently give it a few taps on the counter to deflate them a bit. Note 3 on Bake Time: 10 minutes = more underbaked, 12 minutes = more golden browned. Note 4 on Butter: The paper on the butter wrapper (where the amounts are marked) is often a bit crooked so just keep an eye on that to be sure you’re getting as close to 3 tablespoons as possible. If the paper is crooked, I will often just eyeball cutting the stick of butter in half and then cutting off one tablespoon to get the accurate 3 tablespoon measurement.
Three More Favorite Small-Batch Treats
