Servings
Font
Back
Giant Chocolate Chip Cookies
4.6 from 1,269 votes

Giant Chocolate Chip Cookies

These Giant Chocolate Chip Cookies are large, soft-centered cookies with a slightly crisp exterior, made from a classic dough of butter, sugars, and flour, incorporating bittersweet chopped chocolate for varied chunk sizes. Chilling the dough balls before baking helps control spread and creates a crinkly surface texture. The sizable portions yield a satisfying cookie with balance between dense chocolate pockets and tender crumb.

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

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

    Cup of Yum
  1. 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.
  2. In a small bowl, whisk the flour, baking soda, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer the baking pans to a wire rack; let cool completely before removing the cookies from the pan.

Nutrition Information

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%)

Nutrition Facts

Serving: 10 VERY LARGE cookies

Amount Per Serving

Calories 140

% 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.