Big Soft Chocolate Cookies Recipe

Directions:

1. Position rack in the center of the oven; preheat oven to 350°; line a baking sheet with parchment paper; set aside.
2. Add chocolate to the top of a double boiler set over about 1 inch of simmering water, placed over medium-high heat.
3. Stir with a heat-safe rubber spatula or wooden spoon until half the chocolate has melted, then remove the top part of the double boiler; continue stirring until all the chocolate has melted; set aside to cool for 5 minutes.
4. In a mixing bowl, whisk the flour, baking soda, and salt until uniform; set aside.
5. In another bowl, beat the butter and shortening, using an electric mixer at medium speed, until softened and smooth (about 1 minute).
6. Add in brown sugar and sugar; continue beating about 2 more minutes, until pale brown, thick, but still somewhat grainy.
7. Beat in egg and vanilla, then pour in chocolate all at once and beat until smooth, about 1 minute.
8. Using a wooden spoon/spatula, stir in the flour mixture just until you can see no white streaks in the batter; stir in the milk until moderately smooth, then stir in the remainder of the flour just until uniform—there may still be small lumps in the soft, wet batter.
9. Drop by heaping tablespoonfuls onto baking sheet, keep 2-inches apart.
10. Bake for 16 minutes, rotating sheet once during baking.
11. When done, the cookies will have rounded, bumpy tops.
12. Remove baking sheet form oven and press the cookies lightly with a spatula, flattening them at tad to create smoother, rounded tops.
13. Cool 2 minutes on the baking sheet; transfer cookies to wire rack to cool completely.