If you're searching for a chocolate chip cookie recipe that's filled to the brim with chocolate, look no further. These big cookies have two full cups of bittersweet chocolate mixed into the dough, so you'll taste ooey-gooey melty chocolate with each bite.
Preheat oven to 350°F. In a large bowl beat butter with a mixer on medium 30 seconds. Add both sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl occasionally. Beat in eggs and vanilla until combined. Beat in flour. Stir in chocolate.
Drop dough by 1/4-cup portions 3 inches apart onto ungreased cookie sheets. Bake 7 minutes. Remove cookie sheet and firmly tap three times on the counter.* Return to oven and bake 2 minutes more. Repeat tapping. Bake 2 minutes more or until evenly golden brown. Repeat tapping. Transfer cookies to a wire rack; cool.
Occasionally tapping the cookie sheet firmly on the counter during baking flattens these all-butter cookies, giving them extra-crispy wrinkles and soft and gooey insides.
(10 g saturated fat,
43 mg cholesterol,
234 mg sodium,
36 g carbohydrates,
2 g fiber,
23 g sugar,
3 g protein.