Large Chocolate Chip Cookies Foundry Recipe

Sift and combine

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together 3.25 cups all-purpose flour, 1 tsp baking soda, and 1.5 tsp fine sea salt until evenly combined; set aside.

Cream butter and sugars

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat 1 cup softened unsalted butter, 1.25 cups packed light brown sugar, and 0.5 cup granulated sugar on medium speed until mixture is pale, light and fluffy, about 3–4 minutes. Scrape down the bowl as needed.

Add eggs and vanilla

Add 2 large eggs, one at a time, beating briefly after each addition until incorporated. Mix in 2 tsp pure vanilla extract. Beat on low for 15–20 seconds to combine without overworking.

Incorporate dry ingredients

With the mixer on low speed, add the flour mixture in two additions, mixing until just combined after each addition. Do not overmix — stop when no dry streaks remain.

Fold in chocolate

Using a rubber spatula, fold in 2.5 cups semisweet chocolate chips and optional 1 cup chocolate chunks until evenly distributed. Scrape the bowl and fold to ensure even mix.

Portion large cookies

For large 'foundry' style cookies, portion dough into mounds of about 6 ounces (roughly 3/4 cup to 1 cup, or use a 3.5–4 tablespoon scoop twice) for each cookie. This recipe yields about 10–12 large cookies depending on exact size. Place mounds on prepared sheets 3 inches apart.

Chill (recommended)

Chill the portioned dough on the baking sheet in the refrigerator for 20–30 minutes to reduce spreading and deepen flavor. If you prefer very thick cookies, chill 60–90 minutes or overnight covered.

Bake

Position racks in the upper and lower thirds of the oven. Bake at 350°F (175°C) for 12–16 minutes, rotating sheets halfway through. Bake until edges are set and lightly golden but centers still look slightly soft and underbaked — this yields a large chewy center.

Optional finish for shine

If desired, brush tops lightly with 1 tbs melted butter immediately after removing from oven, then sprinkle a pinch of coarse sea or flaky salt (about 1 tsp divided among cookies).

Cool

Allow cookies to cool on the baking sheet for 10–12 minutes to finish setting, then transfer to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies up to 2 months. Dough can be frozen in portioned mounds for up to 3 months — thaw in refrigerator before baking.