The BEST CHEWY Chocolate Chip Cookies You Ever Made

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There is nothing better than a giant cookie filled with pockets of gooey chocolate chunks!! I mean chocolate chip cookies are great but these are better! Make sure you give these cookies a try the next time your inner cookie monster comes out!!

The BEST CHEWY Chocolate Chip Cookies You Ever Made
Ingredients:
470g or 3 cups All-purpose Flour
10g or 1 Tbsp Milk Powder
4g or 1 tsp Salt
5g or 1 tsp Baking Soda
350g or 1.5 Cups Unsalted Butter Melted
300g or 1.25 Cups Brown Sugar
180g or 1 Cup white granulated sugar
3 Eggs
2 Tbsp Vanilla Paste
450g or 1lbs Chocolate Bar Milk or Dark

Directions:
Let's start with 470 g (or 3 cups) of flour in a bowl. To that, add 1 tbsp of milk powder (or 10, g), 1 tsp (or 4 g) salt, and finally 5 g (or 1 tsp) of baking soda. Give this a quick whisk to get everything together.

Powdered milk helps to make the cookies chewier and enhances the overall flavor.

It is best to use a stand mixer for the rest though. A hand mixer will work, but it will be more work. In the mixer, add 350 g (or 1 and 1/2 cups) of melted butter, 300 g (or 1 and 1/4 cups) of brown sugar, and 180 g (or 1 cup) of white sugar.

Using the whisk attachment, turn on the mixer and cream those together until nice and smooth. Then add in the 3 eggs, one at a time, until they are fully mixed into the batter.

Pour in 2 tbsp of vanilla paste or vanilla extract (whichever you prefer) and continue to mix.

Switch over to the paddle attachment and add your flour mixture. I like to add it slowly, a few cups at a time so I don't make a giant mess.

Mix until it is just combined; don’t over mix your batter.

Chop up 450 g (or 1 lb) of a Dark Chocolate Bar, you can use milk but it will be really rich and I like the dark for this cookie. The batter itself has enough sweetness.

You want a chocolate bar and you want to be really rough with your chopping here. Different sizes of chocolate throughout your cookies will give you some nice big pockets of chocolaty goodness. Chocolate chips just won't do that.

You will want to add your chocolate chunks by hand. This in not easy on your mixer and those nice big chunks may get stuck. I transferred my batter to a bigger bowl so i had room to mix the chocolate in. That’s up to you.

Cover and place in your fridge for 40 minutes to firm it up and while you’re waiting on that, set your oven to 375 F.

Once your cookie dough has firmed up, scoop out the cookies onto a lined baking sheet. I used a 8 oz scoop to do this. If you don't have one of those, you can also use a 1 cup measuring cup. I just like the nice roundness you get with the scoop.

Once you have portioned all the batter out, transfer 3 to 4 cookies to a baking sheet with parchment or a silt pad. These are big cookies! You will only be able to make a few at a time unless you have a giant oven. Give your cookies some space as they will spread as they cook.

Place them on the middle rack of your oven and bake for 18-20 minutes or until golden brown. They will be slightly underdone at that time, but that's fine. That’s what we are aiming for and they will finish cooking a little bit as they rest and cool, leaving you with a gooey chocolate chunk cookie.

Place them on a cooling rack and let them cool or just dig in!! Beware, fresh from the oven, large chunks of chocolate become lava. Disclaimer portion of this recipe complete!

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