Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 oz milk chocolate bar (cut into 1-inch squares or chunks)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then mix in vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Scoop about 2 tablespoons of dough and flatten slightly in your palm.
- Place a chunk of milk chocolate in the center and wrap the dough around it, sealing edges.
- Roll into a ball and place on baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are set but soft.
- Let cool 5 minutes on sheet before transferring to a rack.
Notes
- Use caramel-filled chocolate for a twist.
- Add a pinch of sea salt on top before baking for contrast.
- Chill the chocolate chunks slightly to help them hold shape.
- Want smaller cookies? Use 1 tablespoon of dough and mini chocolate squares.