Giant Chocolate Chip Cookies
Giant Chocolate Chip Cookies
When it comes to cookies, go big or go home. These Giant Chocolate Chip Cookies are a mouthful and worth every bite. Thick soft giant cookies with chewy centers and crispy edges!
We’re HUGE fans of chocolate chip cookies. So much so that we’re always experimenting with different ways to bake them up. And this recipe for Giant Chocolate Chip Cookies shows that every recipe out there for chocolate chip cookies can be amazing in its own right.
Thick Chocolate Chip Cookies!
Are you always craving a one of those giant thick bakery fresh chocolate chip cookies? You know the ones that you can hardly get your mouth around? Now you can make them in your own kitchen!
These Thick Chocolate Chip Cookies are mega giant and loaded with chocolate chips, just like you would buy at a your favorite bakery or coffee shop.
Are you always craving the perfect cookie? We are too! Is there anything better than a fresh baked bakery style chocolate chip cookie? Nope we don’t think so!
PIN IT!!
What if I choose to not refrigerate the cookie dough before baking it?
This cookie dough does need to chill before baking! The secret to making these cookies THICK (and keeping them from going flat) is chilling the dough. If you put cold dough into the oven, it will slow the spreading while the cookie bakes. Baking dough straight from the fridge is going to give you the thickest perfect chocolate chip cookies.
It’s an important step and if you choose not to do it, it will affect the outcome of the cookies. You will end up with a thinner flat cookie. The butter needs to be very cold just before the cookies are baked in order for them to be so thick.
After you place them on the baking tray you will need to refrigerate them for 2 hours. We know that it’s hard to wait for two hours of time for the dough to chill, but it’s important to do!
How to Make this Giant Chocolate Chip Cookie Recipe
In a mixing bowl whisk together the flour, baking powder, baking soda, and salt; set this mixture aside. With an electric mixer or a stand mixer, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs and vanilla and beat until combined. Add in the flour mixture and mix well. Stir in the chocolate chips. Note: the dough will be very firm and a bit crumbly but should form a ball when pressed together.
Form the dough into six equally sized round dough balls. We did this with a round measuring cup to make it extra easy. Place the dough balls on a parchment paper lined cookie sheet. Cover with plastic wrap and chill in the refrigerator for two hours.Bake the cookies at 400ºF for 15-18 minutes until set.Cool the cookies on a wire cooling rack.
What else could you add to these chocolate chip cookies?
If you’re anything like we are, there are times when you just want to add in a few more tasty ingredients. While you should make this recipe as is the first time, the next time you bake them up add in some chopped almonds or walnuts.
You DO NOT want to use milk chocolate chips or white chocolate chips. They both burn much too quickly and won’t hold up while these cookies bake. The best option is semi-sweet chocolate morsels for that familiar chocolate chip cookie flavor.
Just be careful when taking your first bite. Since these cookies are quite large in size, they’re going to retain the heat as well. Don’t burn your mouth on the cookies just because you’re too impatient to wait for them to cool down!
Bakery-style chocolate chip cookies are big, soft and gooey good. They are best eaten when warm in my opinion.
HOW TO SERVE THE COOKIES
These cookies would be fantastic topped with vanilla ice cream and caramel sauce! If your a real chocolate lover some chocolate ice cream and hot chocolate fudge!
HOW DO I STORE THE COOKIES?
The cookies will keep well in a zip top bag or airtight container for up to three days on the counter. However, I did like them best fresh. They can be reheated in the microwave in 10 second increments until warm.
CAN I MAKE THE DOUGH AHEAD OF TIME?
For a make-ahead option, the dough can be made and shaped into cookies and then stored for up to 12 hours in the refrigerator before baking.
OTHER RECIPES YOU WILL LOVE:
Cream Cheese Sprinkle Cookies
Chocolate Orange Shortbread Cookies
Strawberry Sugar Cookies
White Chocolate Crinkle Cookies
Giant Chocolate Chip Cookies
Ingredients
- 2 1/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1 teaspoon salt
- 10 tablespoons unsalted butter (1 stick plus 2 tablespoons) softened
- 2/3 cup brown sugar packed
- 1/3 cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 12 ounce bag semi-sweet chocolate chips
Instructions
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large mixingbowl (or the bowl of a stand mixer), cream the butter, brown sugar,and granulated sugar together with an electric mixer on medium speeduntil light and fluffy (about 5 minutes). Add the egg and vanilla andbeat until combined.
- Add the flourmixture and beat at medium speed just until combined. Stir in thechocolate chips. Note: the dough will be very firm and a bit crumblybut should form a ball when pressed together.
- Split the doughinto six equal portions and shape each into a ball. Tip: use a round½ cup measuring cup to make it easier to shape each cookie doughball.
- Place the dough balls on a large cookie sheet lined with parchment paper. Cover the cookie sheet with plastic wrap and refrigerate for 2 hours.
- Preheat the oven to 400F.
- Remove the plastic wrap from the cookie sheet. Bake the cookies at 400F for 15-18 minutes until set and golden brown around the edges.
- Allow the cookies to cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.The cookies can be served warm or at room temperature.
- All text and images ©Maria's Mixing Bowl
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Not enough butter. They did not spread out at all. Very dry and crumbly. I think maybe 2 tbs more of butter.