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Giant Chewy Chocolate Chip Cookies with Fleur de Sel
5 from 15 votes

Giant Chewy Chocolate Chip Cookies with Fleur de Sel

Giant Chewy Chocolate Chip Cookies with Fleur de Sel offer a rich and tender texture highlighted by varied chunks of bittersweet chocolate and a touch of sea salt on top. The dough is creamed for a few minutes before incorporating the dry ingredients and chopped chocolate to develop the chewy structure. The addition of fleur de sel adds a subtle salty contrast to the sweet, making these cookies both indulgent and balanced. Ideal for those who appreciate a mix of crunchy edges and a soft center in their cookies.

Prep Time
30 mins
Cook Time
18 mins
Total Time
48 mins
Servings: 11 dessert plate sized cookies
Calories: 452 kcal
Course: Baked Goods

Ingredients

  • 1 cup butter 2 sticks, salted or unsalted butter, at room temperature (no substitutes)
  • 1 1/2 cups granulated sugar I used natural, cane sugar
  • 1/4 cup brown sugar packed
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract pure
  • 2 tablespoons water
  • 6 oz bittersweet chocolate chopped
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • fleur de sel for sprinkling | optional

Instructions

    Cup of Yum
  1. Cream butter for about 2 minutes, scrape down sides before adding sugar. Add sugars and cream well for 2-4 minutes, on medium-high; on the longer side if using natural cane sugar. Add egg, vanilla and water; mixing on low to combine. Once combined, scrape down sides, then increase speed to medium-high and whirl around for about 1 minute.
  2. Measure flour into a separate bowl. Add baking soda and salt to flour and stir with a fork or whisk to combine. Slowly add flour mixture (about 1/2 cup at a time), mix on low and scrape down the sides once or twice while adding your flour until combined.
  3. Chop chocolate on a cutting board, using random chops so that you get a variety of chocolate chunks. You want some shavings, some bigger chunks (about 1/2") and some smaller ones. Add chopped chocolate to the dough and mix on low until just combined.
  4. Line 3 - 11x17 (ish) sheet pans with aluminum foil, dull side up (helps make those chewy, crunchy crinkles)
  5. To make them just like they are pictured, use a large ice cream sized scoop and scoop out a heaping amount of dough, a heaping 1/3 cup, plus a bit more is what I found worked. If desired, weigh each scoop, about 3.5 oz each.
  6. You should be able to fit 4 per pan, but do 3 if it makes you feel more comfortable. They do sometimes run into each other, but they will separate easily when finished.
  7. Preheat oven to 350° and adjust the rack to the center of the oven, you'll only bake one pan at a time, so plan accordingly.
  8. DO NOT MISS THIS STEP!
  9. Place entire pan with dough balls into the freezer for 15 minutes before baking. This will insure that they don't spread too far, too fast. Once oven is preheated and you've waited the allotted 15 minutes freezer time, remove the first pan from the freezer (replacing with the second and so on) and place in hot oven on the middle rack.
  10. Bake for 10 minutes until the cookies are puffed slightly in the center.
  11. After 10 minutes, slam the pan. This will feel weird if you are a baker, but lift the pan about 4 inches and let it "slam" or drop back down to the rack, so that the edges settle and the puffiness goes down. Turn pan and slam it again. It's oddly satisfying.
  12. Close oven and bake for another 2-3 minutes, do it all over again, smack down that pan, get those wrinkles!
  13. Bake for another 2-4 minutes until edges are golden but the middle is still gooey. Drop pan again as you remove from oven onto a cooling rack for a total baking time of about 16-18 minutes.
  14. Once removed (and dropped again) sprinkle a little Fleur de Sel over the top of the warm cookies. If you don't have Fleur de Sel, just use regular sea salt. But truly, this salt is amazing a little goes a long way!
  15. Allow to cool completely on baking sheet before removing with large spatula. Store in airtight container or freeze. Repeat process with remaining dough balls. Share with a family member, friend or neighbor.

Notes

  • Using bar chocolate chopped into various chunk sizes enhances texture and flavor compared to typical chocolate chips.
  • Cookies freeze well but are best enjoyed fresh; if reheating frozen cookies, heat at 250°F for 2-3 minutes to soften.
  • Cookie dough balls can be frozen and thawed at room temperature for 10-15 minutes before baking to maintain dough consistency and baking quality.

Nutrition Information

Serving 1serving Calories 452kcal (23%) Carbohydrates 58g (19%) Protein 4g (8%) Fat 23g (35%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 1g (50%) Cholesterol 62mg (21%) Sodium 351mg (15%) Potassium 131mg (3%) Fiber 2g (8%) Sugar 38g (76%) Vitamin A 548IU (11%) Calcium 25mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 11 dessert plate sized cookies

Amount Per Serving

Calories 452

% Daily Value*

Serving 1serving
Calories 452kcal 23%
Carbohydrates 58g 19%
Protein 4g 8%
Fat 23g 35%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 62mg 21%
Sodium 351mg 15%
Potassium 131mg 3%
Fiber 2g 8%
Sugar 38g 76%
Vitamin A 548IU 11%
Calcium 25mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.