Giant Chocolate Chip Cookies
User Reviews
4.9
Giant Chocolate Chip Cookies
Description
The recipe for Giant Chocolate Chip Cookies uses melted butter mixed with brown and granulated sugars, which helps produce a chewy and flavorful cookie base. Incorporating both eggs and egg yolk adds richness and tenderness. The dry ingredients include flour, cornstarch, baking soda, baking powder, and salt, balancing texture and leavening.
The dough rests in the refrigerator to firm up and develop flavor. It is then scooped into large balls (about half a cup each) to bake into thick, giant cookies. Different sizes of chocolate chips distributed in the dough contribute to varied bursts of chocolate throughout each cookie. Baking at 350°F until the edges brown slightly but the centers remain soft creates a pleasing texture contrast.
Serve these cookies as a dessert or snack that delivers a chewy, chocolate-studded bite. They keep well when stored on parchment or can be baked without parchment if unavailable. The recipe details and notes allow some ingredient flexibility while maintaining the cookie’s structure and rich chocolate character.
Ingredients
- 1 cup butter melted and cooled to room temperature, unsalted
- 1 cup brown sugar firmly packed
- ¾ cup granulated sugar
- 1 egg room temperature preferred, large
- 1 egg room temperature preferred, large, yolk
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoons baking soda
- ½ teaspoons baking powder
- ¾ teaspoons salt
- 1 ½ cups chocolate chips regular, and jumbo semisweet chocolate chips, recommend using ½ cup each of mini
Instructions
- Combine melted/cooled butter, brown sugar, and granulated sugar in a large bowl and stir well.
- Add egg, egg yolk, and vanilla extract and stir until combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add flour mixture to butter mixture, stirring until completely combined. Stir in chocolate chips.
- Cover cookie dough with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.
- About 15 minutes before dough is finished chilling, preheat oven to 350F (175C) and line baking sheets with parchment paper².
- Once dough has chilled and oven has preheated, remove cookie dough from fridge and scoop ½ cup (yes, cup!) of dough and roll into a round ball.
- Place cookie dough on prepared baking sheets, spacing several inches apart.
- Transfer to 350F (175C) oven and bake 14-16 minutes or until edges are beginning to turn golden brown.
- Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
- Using a mix of light and dark brown sugars enhances flavor; a 50/50 blend works well.
- If parchment paper is unavailable, cookies can be baked directly on an ungreased cookie sheet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9large cookies
Amount Per Serving
Calories 672 kcal
% Daily Value*
| Serving | 1giant cookie | |
| Calories | 672kcal | 34% |
| Carbohydrates | 90g | 30% |
| Protein | 7g | 14% |
| Fat | 32g | 49% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Sodium | 310mg | 13% |
| Potassium | 79mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 62g | 124% |
| Vitamin A | 700IU | 14% |
| Calcium | 370mg | 37% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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