Giant Chocolate Chip Cookies
Giant Chocolate Chip Cookies
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
Instructions
- 1
Preheat your oven to 375°F. Line two large baking sheets with parchment paper. Set aside.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer (stand or hand-held), cream together the softened unsalted butter, packed light brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min
- 5
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 2 min
- 6
Fold in the semisweet chocolate chips using a rubber spatula until evenly distributed throughout the dough.
⏱️ 2 min
- 7
Using a large cookie scoop (about 1/2 cup capacity) or by weighing, portion the dough into 150-gram balls. Place 3-4 dough balls on each prepared baking sheet, ensuring plenty of space between them as they will spread significantly. Gently flatten the tops of the dough balls slightly.
⏱️ 4 min
- 8
Chill the scooped cookie dough on the baking sheets in the refrigerator for at least 30 minutes. This helps prevent excessive spreading and results in thicker cookies.
⏱️ 30 min
- 9
Bake one baking sheet at a time in the preheated oven for 15-18 minutes, or until the edges are golden brown and set, but the centers still look slightly soft and gooey. For extra visual appeal, you can press a few additional chocolate chips onto the tops of the warm cookies immediately after removing them from the oven.
⏱️ 18 min•🌡️ 375
- 10
Let the cookies cool on the baking sheets for 10 minutes before carefully transferring them to a wire rack to cool completely. The cookies will continue to set as they cool.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Giant Chocolate Chip Cookies
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups semisweet chocolate chips
Instructions
- 1
Preheat your oven to 375°F. Line two large baking sheets with parchment paper. Set aside.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer (stand or hand-held), cream together the softened unsalted butter, packed light brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 4
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
⏱️ 2 min - 5
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix.
⏱️ 2 min - 6
Fold in the semisweet chocolate chips using a rubber spatula until evenly distributed throughout the dough.
⏱️ 2 min - 7
Using a large cookie scoop (about 1/2 cup capacity) or by weighing, portion the dough into 150-gram balls. Place 3-4 dough balls on each prepared baking sheet, ensuring plenty of space between them as they will spread significantly. Gently flatten the tops of the dough balls slightly.
⏱️ 4 min - 8
Chill the scooped cookie dough on the baking sheets in the refrigerator for at least 30 minutes. This helps prevent excessive spreading and results in thicker cookies.
⏱️ 30 min - 9
Bake one baking sheet at a time in the preheated oven for 15-18 minutes, or until the edges are golden brown and set, but the centers still look slightly soft and gooey. For extra visual appeal, you can press a few additional chocolate chips onto the tops of the warm cookies immediately after removing them from the oven.
⏱️ 18 min•🌡️ 375 - 10
Let the cookies cool on the baking sheets for 10 minutes before carefully transferring them to a wire rack to cool completely. The cookies will continue to set as they cool.
⏱️ 10 min