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!
Servings 6 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
NOTE: This recipe can easily be doubled, tripled ect.