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Prep Time: 20 minutes
Bake Time: 15–17 minutes
Makes: 8 large cookies
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Ingredients:
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- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons (1 ½ sticks) unsalted butter, cold and cubed
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups semisweet chocolate chunks or chips
- Optional: ½ cup walnuts or pecans, chopped
Instructions:
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Mix dry ingredients:
In a bowl, whisk together flour, baking powder, baking soda, and salt. - Cream butter and sugars:
In a separate large bowl, beat cold cubed butter with brown and granulated sugars until just combined — the texture should be chunky, not smooth. - Add egg and vanilla:
Stir in the egg and vanilla extract until mixed. - Combine wet and dry:
Fold in the dry ingredients gently until just combined. - Add chocolate and nuts:
Fold in chocolate chunks and nuts if using. - Shape cookies:
Form large balls of dough — about 6 ounces each (roughly the size of a tennis ball). Place on baking sheet spaced apart. - Bake:
Bake 15–17 minutes until edges are golden but centers still look soft and underbaked. - Cool:
Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack.
Tips:
- Use cold butter for a chunky, layered texture.
- Don’t overmix to keep the dough thick and crumbly.
- For extra gooeyness, use a mix of chocolate chunks and chips.
