Giant Chocolate Chip Cookies Recipe & Two Huge Chocolate Chip Cookies
There’s something incredibly satisfying about biting into a giant chocolate chip cookies. The perfect blend of crispy edges, chewy centers, and gooey chocolate chunks makes them irresistible. Here’s a comprehensive guide to baking these delightful treats at home.
Ingredients
| Ingredient | Amount |
|---|---|
| All-purpose flour | 2 1/4 cups (280 g) |
| Baking soda | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, melted and cooled | 3/4 cup (170 g) |
| Packed brown sugar | 1 cup (200 g) |
| Granulated sugar | 1/2 cup (100 g) |
| Vanilla extract | 1 tablespoon |
| Large eggs | 2 |
| Semisweet chocolate chips or chunks | 2 cups (340 g) |
| Chopped nuts (walnuts or pecans, optional) | 1 cup (120 g) |
Instructions
Preheat and prepare
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
Combine Dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Mix wet ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined and smooth. Add the vanilla extract and eggs, one at a time, whisking well after each addition.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet ingredients, stirring with a spatula or wooden spoon until just combined. Be careful not to overmix.
Add Chocolate and Nuts
Fold in the chocolate chips or chunks and nuts, if using, until evenly distributed throughout the dough.
Shape the cookies
Using a 1/4 cup measuring cup or an ice cream scoop, portion out large balls of dough and place them onto the prepared baking sheets, leaving ample space between each cookie to allow for spreading.
Bake
Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to cook on the baking sheet after being removed from the oven, so be careful not to overbake.
Cool
Allow the cookies to cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Giant Chocolate Chip Cookies
Tips for Perfect Giant Chocolate Chip Cookies
- Melted Butter: Using melted butter gives the cookies a denser, chewier texture. Ensure the butter is cooled to room temperature before mixing to prevent scrambling the eggs.
- Brown Sugar: For extra chewiness, use more brown sugar than granulated sugar. Brown sugar adds moisture and a slight molasses flavor.
- Chilling the Dough: If you have time, chill the dough for at least 30 minutes before baking. This helps the flavors meld and prevents excessive spreading.
- Chocolate: For the best flavor, use high-quality chocolate chips or chunks. You can also mix different types of chocolate (dark, milk, and white) for variety.
- Spacing: These cookies spread quite a bit, so make sure to leave plenty of space between each one on the baking sheet.
Variations
Double Chocolate: Replace 1/4 cup of the flour with unsweetened cocoa powder and use white chocolate chips instead.
Peanut Butter: Add 1/2 cup of peanut butter to the wet ingredients for a nutty twist.
Oatmeal: Substitute 1/2 cup of flour with 1 cup of old-fashioned oats for a heartier texture.
Storage
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: You can freeze the cookie dough balls for up to 3 months. Bake from frozen, adding an extra 2–3 minutes to the baking time. Baked cookies can also be frozen for up to 3 months; thaw at room temperature.
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