If you love my famous giant chocolate chip cookies, you’ll be sure to fall in love with these too because they are almost identical to that recipe!
And if you’re new here, you should know I am all about a thick, giant, gooey cookie with a warm center loaded with chocolate. If you are too, I think we’re going to get along just fine! ☺️
Some of my most loved cookies recipes are these cookies & cream cookies, snickerdoodles, and these super colorful funfetti cookies.
You’ll notice the base of my cookies and the method of making them are all very similar. I make a few tweaks here and there to create different flavors.
Ingredient Notes
You’ll notice most of these ingredients are similar to the base recipes of all of my cookies! Why reinvent the wheel, right?! You can scroll down to the recipe card for the full list of ingredients and measurements.
Mini M&Ms: I love using the mini M&Ms because you get more chocolate in each bite, but you can use any M&Ms you prefer. ? Cake flour: Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You can find cake flour in most grocery stores, usually on the top shelf. If you don’t have cake flour you can still make these cookies, just replace it with All-Purpose flour. Corn Starch: Cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT! Adding an extra Egg Yolk: Another way to promise a super chewy cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough. Unsalted butter: I use cold, unsalted butter in my recipes. No need to let it soften to room temperature.
