Large Milk Chocolate Chip Cookies with Soft Centers
Large brown-sugar cookies with milk chocolate chips, a little cornstarch, and soft set centers, baked in spaced batches.
Ingredients
Main ingredients
- 1 cup unsalted butter softened, not melted
- 1 1/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 3 cups all-purpose flour spooned lightly and leveled
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1 1/4 tsp. salt
- 2 1/2 cups milk chocolate chips
Instructions
- Preheat to 375°F and line sheets with parchment. Cream softened butter with brown and granulated sugars. Beat in eggs and vanilla, scraping the bowl.
- Whisk flour, cornstarch, baking soda, and salt together. Mix into the creamed base just until combined, then fold in milk chocolate chips.
- Portion approximately ⅓ cup dough per cookie, about 80 grams as a guide, making around 18. If too soft to hold shape, chill briefly. Arrange about 6 per large sheet at least 3 inches apart.
- Bake each tray 12–15 minutes or longer until the edges turn lightly golden and the centers are set without raw glossy dough. Rest on the sheet 5 minutes, then cool on a rack about 20 minutes. Cool sheets between batches.
Notes
The estimate allows three sequential 15-minute trays and cooling. Portion count is approximate; additional chilling or larger portions extend the schedule. Do not taste unbaked dough.