These chocolate chip cookies are decadent, chewy, and extra large (4.5"!)...just the ticket when you need an indulgent, yet easy to bake treat.
Preheat oven to 325° F
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, melt butter. Mix in sugars until combined. Stir in eggs and vanilla extract until combined. Pour the flour mixture into the butter mixture and fold together gently until combined. Don’t over mix. Add chocolate chips and fold them in gently.
On your parchment-lined baking tray, scoop out ¼ cup scoops of dough, placing six to a tray, about 3” apart. Don't flatten the scoops of dough, they will spread plenty while baking! Bake one sheet at a time for 14-16 minutes or until cookies are juuuust beginning to brown on the outer edges. The key is to pull them early enough that they stay chewy.
Let cookies cool on the baking tray for 5 minutes and then carefully transfer to a cooling rack to cool completely.
The key to making these cookies ultra-chewy lies in the generous size and careful baking. The scoops of dough may seem excessive, but they will spread to perfection during baking. Pull the tray from the oven juuuust as the edges of the cookies are beginning to brown slightly. It's crucial for a chewy interior to pull the trays before the cookies have set completely. You'll get a pretty good feel for this after the first tray. And remember to always check that oven temp for best results!
Adapted from Smitten Kitchen.