Loaded Chocolate Chip Cookies
Big golden cookies spread into chewy rounds with chocolate chips in every bite.
Let’s make something lovely.
These flatter, generously chipped cookies are a separate original take on the chocolate-chip theme. A melted-butter dough gives them room to spread and develop a chewy middle.
Reserve some chips to press onto the tops before baking. That small step echoes the chocolate-packed surface in the photograph.
Loaded Chocolate Chip Cookies
What you’ll need
Cookie dough
Let’s do this
- 1
Melt and cool
Melt the butter over low heat or in short microwave bursts. Pour into a mixing bowl and cool for 10 minutes until just warm.
- 2
Mix
Whisk both sugars into the butter, then whisk in the egg and vanilla. Fold in the flour, baking soda and salt, followed by 200 g of the chips. Do not taste raw dough.
- 3
Chill
Cover and refrigerate for 30 minutes, until the dough is scoopable and holds its shape.
- 4
Shape
Heat the oven to 350°F (175°C), or 320°F (160°C) fan. Line two large baking sheets with parchment. Divide the dough into 12 portions, about 75 g each. Space six on each sheet and flatten slightly. Press the reserved 50 g chips into the tops.
- 5
Bake
Allow about 30 minutes of oven time for both batches. Bake one sheet at a time for 12–15 minutes, until the edges are golden and the centers are set on top. Let cool on the tray for 15 minutes before moving to a rack.
Wheat, Eggs, Milk, Soy may be present in chocolate chips; check labels. Check every ingredient and substitute for your own needs.
Before the happy first bite.
Warm melted butter can melt the chips, so cool it before mixing the dough.
Leave at least 3 inches (7.5 cm) between dough portions.
For even rounds, use equal weights of dough without packing the scoops tightly.
Store cooled cookies airtight at room temperature for up to 3 days or refrigerate for up to 1 week. Refrigerate raw dough for up to 2 days, or freeze portions for up to 2 months. Bake before eating.
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