📝 About This Recipe
Inspired by the iconic, oversized cookies found in premium fast-food dessert windows, these treats feature a soft, buttery center and perfectly crisp, golden-brown edges. We utilize a blend of semi-sweet chunks and milk chocolate chips to create a complex sweetness that melts beautifully into the brown-butter infused dough. This recipe is designed to deliver that nostalgic, warm-from-the-oven experience that pairs perfectly with a thick milkshake or a cold glass of milk.
🥗 Ingredients
The Butter Base
- 1 cup Unsalted Butter (melted and slightly browned)
The Sugars
- 1 cup Light Brown Sugar (tightly packed)
- 1/2 cup Granulated White Sugar
Wet Ingredients
- 2 pieces Large Eggs (at room temperature)
- 2 teaspoons Vanilla Bean Paste or Extract (high quality preferred)
Dry Ingredients
- 2 1/4 cups All-Purpose Flour (spooned and leveled)
- 1 teaspoon Cornstarch (for a softer texture)
- 1 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt (fine grain)
The Chocolate Mix
- 1 cup Semi-Sweet Chocolate Chunks (for gooey pockets)
- 1 cup Milk Chocolate Chips (for classic sweetness)
- 1 pinch Flaky Sea Salt (for topping)
👨🍳 Instructions
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1
In a small saucepan over medium heat, melt the butter. Continue cooking, stirring constantly, until it begins to foam and turn a nutty brown color. Remove from heat immediately and let it cool for 5-10 minutes.
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2
In a large mixing bowl, combine the browned butter with the packed brown sugar and granulated sugar. Whisk vigorously by hand or with a mixer for 2 minutes until the mixture looks like wet sand.
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3
Add the room-temperature eggs one at a time, beating well after each addition. Stir in the vanilla bean paste until fully incorporated.
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4
In a separate medium bowl, sift together the all-purpose flour, cornstarch, baking soda, and fine sea salt to ensure there are no lumps.
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5
Slowly fold the dry ingredients into the wet ingredients using a rubber spatula. Mix only until a few streaks of flour remain; do not overmix, or the cookies will be tough.
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6
Gently fold in the semi-sweet chocolate chunks and milk chocolate chips until evenly distributed throughout the dough.
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7
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This prevents the cookies from spreading too thin and deepens the flavor.
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8
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
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9
Using a large cookie scoop (about 3 tablespoons), portion the dough into balls. Place them on the baking sheets, leaving at least 3 inches of space between each cookie.
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10
Bake for 12-15 minutes. The edges should be a light golden brown, but the centers should still look slightly underbaked and soft.
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11
Immediately after removing from the oven, sprinkle each cookie with a tiny pinch of flaky sea salt and use a circular glass to 'scoot' the edges into a perfect circle if they spread unevenly.
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12
Allow the cookies to cool on the baking sheet for 10 minutes to set before transferring them to a wire rack.
💡 Chef's Tips
Always use room temperature eggs to ensure the emulsion with the butter and sugar is smooth. Brown the butter for a professional, toffee-like flavor profile that elevates the fast-food format. Don't skip the cornstarch; it's the secret to that 'soft-baked' texture that lasts for days. If your cookies spread too much, chill the dough for a full 24 hours to hydrate the flour. Use a mix of chips and hand-chopped chocolate bars for varying textures and melting points.
🍽️ Serving Suggestions
Serve warm with a tall glass of ice-cold whole milk. Pair with a thick vanilla bean milkshake for the ultimate fast-food dessert experience. Sandwich a scoop of salted caramel ice cream between two cookies for an epic ice cream sandwich. Enjoy alongside a hot espresso or black coffee to balance the rich sweetness. Place in a paper sleeve or wax paper for that authentic 'on-the-go' bakery feel.