Giant Chocolate Chip Cookies
User Reviews
4.6
-
Prep Time
45 mins
-
Cook Time
50 mins
-
Total Time
1 hr 35 mins
-
Servings
10 VERY LARGE cookies
-
Calories
140 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Giant Chocolate Chip Cookies
Description
The Giant Chocolate Chip Cookies recipe uses all-purpose flour, baking soda, and kosher salt combined with room-temperature unsalted butter and two types of sugar: white and brown, producing a rich, slightly caramelized flavor. Eggs, vanilla, and water enrich the dough's moisture content. The bittersweet chocolate is chopped into various sizes, providing bursts of chocolate flavor within each cookie.
After mixing, the dough is portioned into large 3.5-ounce balls, chilled in the freezer to prevent excessive spreading and to develop a crinkly outer texture during baking at 350°F. Multiple foil-lined pans are used for even heat distribution across batches. The result is cookies that are golden on the outside yet tender and substantial inside, with varied chocolate texture from the chopped pieces.
The freezing step is essential to achieve the desired texture and to maintain the cookie shape during baking. The dough balls are spaced adequately to allow air circulation and uniform baking.
Ingredients
- 2 c. all-purpose flour (284 g)
- ½ tsp. baking soda
- ¾ tsp. kosher salt
- ½ lb. unsalted butter at room temperature, 2 sticks
- 1-1/2 cups sugar (297 g)
- ¼ c. brown sugar 50 g, packed
- 1 egg large
- 1-1/2 tsp. vanilla extract pure
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.6
You'll Also Love
