Giant Chocolate Chip Cookies
User Reviews
4.9
Giant Chocolate Chip Cookies
Description
The Giant Chocolate Chip Cookies use cold butter creamed together with two types of sugars to create a rich, tender dough. Eggs and vanilla extract bind and flavor the dough, while baking powder and baking soda provide moderate rise and a slight crispness. The dough incorporates semisweet chocolate chips and chunks, pressed on top before baking to create melty chocolate pockets and an appealing look.
Baked at 375°F on parchment-lined sheets, the cookies develop slightly browned edges and a puffy, soft center. Baking times may be adjusted: longer for crispier, chewier cookies or shorter for a gooey texture. Flaky sea salt scattered on top after baking adds a subtle savory note that balances the sweetness.
These cookies are ideal as a treat for sharing or pairing with milk or coffee. Their large size makes them satisfying and well suited to portion control by slice or bite. The recipe’s method encourages careful measuring and portioning for consistent results.
Ingredients
- 3 cups all-purpose flour measured correctly, 380 grams
- 1 teaspoon salt fine sea salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 unsalted butter cubed, cold, 227 grams
- 3/4 cup granulated sugar 150 grams
- 1 1/4 cups light brown sugar packed
- 2 egg large
- 2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips 255 grams
- 1 cup semisweet chocolate chunks or wafers
- sea salt for topping, if desired, flaky
Instructions
- Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
- In a medium bowl combine the flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer, beat together the butter, granulated sugar, and brown sugar on medium-high speed until well combined and fluffy. Add the eggs, one at a time, then add in the vanilla and beat until combined. Gradually beat in the flour mixture on low speed until combined. Beat in the chocolate chips and half the chunks.
- Weigh out 1/4 cup (4 ounces or 113 gram) portions of dough and roll into an even ball. Place the dough balls on the prepared baking sheets, spacing far apart. Bake 6 cookies per pan. Press chocolate chunks into the top of each ball of dough.
- Bake for about 15-20 minutes, or until the cookies are slightly browned at the edges and puffy. Bake longer for crispier, chewier cookies, bake less for ooey gooey cookies. Sprinkle with flaky sea salt, if desired.
- Cookies will deflate slightly as they cool. They are best the day they are baked but may be stored in an airtight container for 2 days.
User Reviews
Overall Rating
4.9
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