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