Looks Delic
I think I may have found the perfect puffy chocolate chocolate chip cookie recipe. The cookies are soft in the center, buttery and rich without being too sugary, and crumbly in a melt in your mouth kind of way. They are the kind of cookie where one is enough but you still wish you could have another.
These puffy chocolate chocolate chip cookies are HUGE. If the typical chocolate chip cookie is about 2 tablespoons of dough, these are about 2.5 x that size! I love the way their size makes them even a little more indulgent. Everything about them screams guilty pleasure and I can’t get enough of them.
This recipe makes about 12-14 cookies which might not sound like a lot but unless you’re baking them as a take away treat and need exactly one per person, a single recipe is probably plenty.
About the Ingredients
Butter – 2 sticks. The colder your butter is the fluffier your cookie will be. Keep it in the refrigerator until you’re ready to add it to the bowl.
Sugar – Brown and granulated. I also used a small sprinkle of powdered sugar for topping.
Eggs – 2 large eggs.
Vanilla – Not all vanilla is created equally. It’s best to use pure vanilla extract. It can be expensive but if you bake often, buying it in a big bottle at Costco is the cheapest way. The website only sells it in 2 packs but you can buy a single bottle in the store.
Salt, Corn Starch and Baking Soda – The baking trifecta. The corn starch will help your cookie not flatten and give it that less dense, more tender cookie texture.
Flour – 2 1/2 cups of all purpose flour.
Semi-sweet Chocolate Chips – the recipe calls for 1 1/2 cups but this is one of those measure with your heart type of situations.
Recipe Substitutions & Variations
We love all things chocolate / peanut butter in my family so I like to swap the chocolate chips for peanut butter chips. This chocolate chocolate chip cookie has plenty of chocolate on it’s own so the balance between chocolate and peanut butter is perfect.
How to Make Puffy Chocolate Chocolate Chip Cookies
Begin making your dough by creaming the cold butter and sugars in the bowl of your stand mixer. Beat it on medium speed until it’s light and fluffy. Add the remaining ingredients except for the flour and chocolate chips and mix again until well combined. Now add the flour and slowly mix it in so it doesn’t puff back at you. Lastly, stir in the chocolate chips.
Transfer the bowl to the refrigerator to chill the dough for at least 15 minutes.
Using a 1/3 cup measuring scoop, measure out cookies and place on a cookie sheet about 2 inches apart. Bake for about 11 minutes. You will know they are done because the edges and center will be set and not wet looking.
Remove the cookies from the oven, let cool for 2 minutes and transfer them to a wire cooling rack to cool completely – if you can resist eating them until then! I sprinkled mine with powdered sugar just for a little festive flare.
FAQ’s and Recipe Tips
Cold butter is difficult to work with but it makes all the difference if you want your cookies to have height. Don’t try to mix your dough by hand. Use a stand mixer so you don’t have to work so hard. Keep the butter in the refrigerator until you’re ready to use it and then chill your dough again before you bake it.
No. Because of the high butter content the dough has plenty of grease and the cookies should come right off the pan when they are done baking.
If 1/3 cup of dough is too much cookie, you can certainly make them a little smaller. Cut down the baking time and lower the oven temperature by 25-50 degrees.
The Recipe for Puffy Chocolate Chocolate Chip Cookies
This recipe and all of the delicious details are available on the Cookies and Cups blog at Chocolate Chocolate Chip Cookies. If you test out this recipe be sure to leave a note in the comments below. I’d love to hear what you thought. Enjoy!
