These Lusciously Large Dark Chocolate Chip Cookies are delectably soft and packed with dark chocolate chips for a sophisticated twist on the classic giant cookies. Best enjoyed warm, fresh out of the oven with a pinch of sea salt on top for an intensified flavor experience!
Preheat oven to 375°F and line two baking sheets with parchment paper or silicone baking mats.
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In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer.
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Add the eggs and vanilla extract to the creamed butter mixture. Mix until light in color and creamy.
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In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
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Gradually add the dry ingredients into the butter mixture, mixing until fully combined to form a dough.
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Fold in the dark chocolate chips using a spatula.
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Using a 1/2 cup measuring cup, portion out the dough into 12 equal parts. Roll each portion into a ball and place six balls onto each prepared baking sheet, spaced evenly apart.
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Press a few extra dark chocolate chips onto the top of each cookie dough ball, and lightly sprinkle with flaky sea salt.
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Bake for 12-15 minutes, or until the cookies are turning golden brown at the edges.
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Allow the cookies to cool on the baking sheets for 20 minutes before serving or transferring to a wire rack to cool completely.