Giant Chocolate Chip Cookies
User Reviews
4.6
1,269 reviews
Excellent
-
Prep Time
45 mins
-
Cook Time
45 mins
-
Total Time
1 hr 35 mins
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Servings
10 VERY LARGE cookies
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Calories
140 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Giant Chocolate Chip Cookies
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This crispy-edged, giant chocolate chip cookies recipe is rich, buttery, and perfect for filling Santa's cookie tray this year.
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Ingredients
- 2 c. all-purpose flour (284 g)
- ½ tsp. baking soda
- ¾ tsp. kosher salt
- ½ lb. 2 sticks unsalted butter, at room temperature
- 1-1/2 cups sugar (297 g)
- ¼ c. packed brown sugar (50 g)
- 1 large egg
- 1-1/2 tsp. pure vanilla extract
- 2 T. water
- 6 oz. bittersweet chocolate, chopped into bite-size pieces averaging 1/2" with some smaller and some larger. (170 g)
Instructions
- Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line three baking pans (I find that give me the best results with this recipe) with aluminum foil, dull side up.
- In a small bowl, whisk the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with a beater blade, beat the butter on medium until creamy, about 2 minutes. Add the sugar and brown sugar and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla, and water and mix on low to combine. Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.
- Form the dough into balls weighing 3-1/2 ounces (100 g) each. This is approximately a heaping 1/3 cup each. Place four balls an equal distance apart on prepared pan and transfer to the freezer for 15 minutes before baking. Do not skip freezing the dough, as it's essential in keeping the dough from spreading too much, and aids in the creation of the crinkly outer layer. After putting the first baking pan in the oven, put the second one in the freezer.
- Place the chilled baking pan in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4" from the oven rack and let it drop down against the rack, so the edges of the cookies set and the inside falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
- Transfer the baking pans to a wire rack; let cool completely before removing the cookies from the pan.
Nutrition Information
Show Details
Serving
1
Calories
140kcal
(7%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Cholesterol
22mg
(7%)
Sodium
255mg
(11%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 10VERY LARGE cookies
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 140kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 22mg | 7% |
| Sodium | 255mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
1,269 reviews
Excellent
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