Million-Dollar Chocolate Chip Cookies Recipe
Thick, chewy, bakery-style Million-Dollar Chocolate Chip Cookies loaded with rich semi-sweet chocolate chunks, featuring perfectly crisp edges and soft, flavorful centers.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semi sweet chocolate chunks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking soda, and salt until fully combined and aerated.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which usually takes about 3 to 5 minutes using an electric mixer on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract thoroughly for flavor balance.
- Combine Wet and Dry: Gradually add the dry flour mixture into the wet ingredients, mixing gently just until combined to avoid overworking the dough.
- Fold in Chocolate Chunks: Carefully fold the semi-sweet chocolate chunks into the dough ensuring even distribution without breaking the chunks.
- Form Dough Balls: Scoop the cookie dough into evenly sized balls, roughly 1.5 tablespoons each, and place them spaced apart on the prepared baking sheet to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown while the centers remain slightly soft, indicating a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them carefully to a wire rack to cool completely.
Notes
- Chill the cookie dough for at least 30 minutes to 1 hour before baking to achieve thicker cookies that spread less.
- For softer centers, slightly underbake the cookies by removing them from the oven when edges are set but centers still appear soft.
- For a more decadent look and extra chocolate flavor, press additional chocolate chunks on top of each cookie dough ball before baking.
