Giant Chocolate Chip Cookies
There’s something undeniably comforting about a warm, giant chocolate chip cookie fresh from the oven. This recipe results in cookies that are perfectly chewy on the inside and crispy on the edges, with a rich flavor that comes from both granulated and brown sugar. The delightful aroma of melting chocolate and caramelized sugars fills your kitchen, making it a wonderful treat for any occasion. Whether you are looking to impress guests at a gathering or just want to indulge in a sweet snack at home, these giant cookies are sure to delight both adults and kids alike.
Perfect for sharing, these cookies bring happiness in every bite and are an excellent choice for birthday parties, holiday celebrations, or simply as an afternoon pick-me-up. Let’s dive into making these delightful treats!
Ingredients
- 2 1/4 cups all-purpose flour: The base of the cookie, providing structure and a chewy texture.
- 1/2 teaspoon baking soda: Helps the cookies rise and become fluffy.
- 1 cup unsalted butter (softened): Adds richness and helps create a tender crumb.
- 3/4 cup granulated sugar: Sweetens the cookies and contributes to a slightly crisp texture.
- 3/4 cup packed brown sugar: Adds moisture and a deep, caramel flavor to the cookies.
- 1 teaspoon salt: Enhances the overall flavor and balances the sweetness.
- 2 teaspoons vanilla extract: Infuses a warm, aromatic flavor.
- 2 large eggs: Bind the ingredients together and provide moisture.
- 2 cups semisweet chocolate chips: The star ingredient, providing bursts of chocolatey goodness.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the all-purpose flour and baking soda. Set this mixture aside for later.
- In a large bowl, cream the softened butter, granulated sugar, brown sugar, and salt together until the mixture is smooth and fluffy.
- Beat in the vanilla extract and the eggs into the butter mixture, mixing until everything is well combined.
- Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender cookie.
- Gently fold in the semisweet chocolate chips until they are evenly distributed throughout the dough.
- Drop large balls of dough (about 1/4 cup each) onto a baking sheet lined with parchment paper. Be sure to space them a few inches apart to allow for even baking.
- Bake for 12-15 minutes or until the edges are golden brown. The centers may appear slightly underbaked but will continue to cook as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Servings: About 12 giant cookies
- Calories: Approximately 350 calories per cookie
Tips, Storage & Variations
- Tips: Use room temperature butter for easy creaming. Ensure not to overmix the dough to maintain a soft texture.
- Storage: Store cookies in an airtight container at room temperature for up to one week.
- Freezing: Freeze cookie dough balls before baking. Just pop them into the oven directly from the freezer, adding an extra minute or two to the baking time.
- Flavor Variations: For a different flavor, try adding chopped nuts, such as walnuts or pecans, or use dark chocolate chips instead of semisweet.
FAQ Section
Q: Can I use salted butter instead of unsalted?
A: Yes, if using salted butter, reduce the added salt in the recipe to 1/2 teaspoon.
Q: What should I do if my dough is too sticky?
A: If your dough is sticky, chill it in the refrigerator for 30 minutes before baking.
Q: How do I know when the cookies are done baking?
A: The cookies are done when the edges are golden brown and the centers look slightly underbaked.
Q: Can I use different types of chocolate chips?
A: Absolutely, milk chocolate or white chocolate chips can be substituted for a different flavor experience.
Q: How can I make my cookies thinner?
A: For thinner cookies, decrease the amount of flour slightly or flatten the dough balls before baking.
Q: Can I double the recipe?
A: Yes, this recipe can easily be doubled to make more cookies for sharing.
People Also Ask (PAA) Expansion
Q: What is the key to chewy chocolate chip cookies?
A: Using a mixture of granulated and brown sugars helps achieve that chewy texture.
Q: Why are my cookies flat?
A: Cookies can flatten if too much butter is used or if the dough isn’t chilled before baking.
Q: What can I add to enhance the flavor?
A: A pinch of espresso powder or a dash of cinnamon can enhance the chocolate flavor.
Q: How long should I let cookies cool?
A: Let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack.
Q: Can I replace eggs with a vegan alternative?
A: Yes, you can use flax eggs or applesauce for a vegan version of this recipe.
Q: Can I bake these cookies in a mini muffin tin?
A: Yes, using a muffin tin can create cookie cups; adjust the baking time accordingly.
Conclusion
These giant chocolate chip cookies are the perfect treat to satisfy any sweet tooth, with their delightful chewy centers and crispy edges. We encourage you to try this recipe at home and experience the joy of baking these delicious cookies. Share them with friends and family, and spread the sweetness. Happy baking!
Giant Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the all-purpose flour and baking soda. Set this mixture aside for later.
- In a large bowl, cream the softened butter, granulated sugar, brown sugar, and salt together until the mixture is smooth and fluffy.
- Beat in the vanilla extract and the eggs into the butter mixture, mixing until everything is well combined.
- Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender cookie.
- Gently fold in the semisweet chocolate chips until they are evenly distributed throughout the dough.
- Drop large balls of dough (about 1/4 cup each) onto a baking sheet lined with parchment paper. Be sure to space them a few inches apart to allow for even baking.
- Bake for 12-15 minutes or until the edges are golden brown. The centers may appear slightly underbaked but will continue to cook as they cool.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
