Giant Chocolate Chip Cookies
Giant Chocolate Chip Cookies are deliciously soft and chewy treats that are made with pantry staple ingredients and a mixture of chocolate chips! Each batch bakes up in just 12 minutes!
Giant Chocolate Chip Cookies are deliciously soft and chewy treats that are made with pantry staple ingredients and a mixture of chocolate chips! No need to chill the dough for these EPIC cookies!
All About These Yummy Giant Chocolate Chip Cookies!
The only thing better than a chocolate chip cookie is a GIANT one! These Giant Chocolate Chip Cookies are what cookie dreams are made of with their chewiness, endless amount of chocolate chips, and flaky sea salt topping!
Perfect to enjoy with a scoop of ice cream on top! Or slightly warmed up in the microwave and then enjoyed with an ice-cold glass of milk!
Ingredients For Giant Chocolate Chip Cookies
- Unsalted Butter – Salted butter can be used instead of unsalted if that’s what you already have on hand. However, I would then skip the flaky salt topping to balance the flavor out!
- Granulated Sugar
- Light Brown Sugar
- Large Eggs
- Vanilla Bean Paste – Using vanilla bean paste over extract delivered slightly less bitter cookies with a more balanced flavor! However, you could use vanilla extract in this recipe if that’s all you have.
- All-Purpose Flour
- Baking Soda
- Sea Salt
- Cornstarch – The key to these cookies turning out soft and chewy, so it’s important not to leave it out!
- Dark Chocolate Chips
- Mini Chocolate Chips
- Flaky Salt
Choosing The Chocolate For Giant Chocolate Chip Cookies!
The chocolate is one of the most important parts of a delicious chocolate chip cookie… am I right?! Therefore, when testing this recipe, I used several volumes, ratios, and varieties to find what worked best in this cookie recipe!
Ultimately, I found that more than 4 cups of chocolate chips in the dough felt like too much chocolate in this Giant Chocolate Chip Cookie recipe. This balance of chocolate to dough yields the perfectly soft texture of the cookie that I was aiming for!
My taste buds finally chose that these cookies were best when using a mixture of extra dark chocolate chips and mini semi-sweet chocolate chips! And I do not recommend using chocolate chunks!
Chocolate chunks firm back up a bit harder than chocolate chips after baking and we want soft, chewy cookies!
We tested this recipe for six months to make sure it was absolutely perfect so I have lots of tips and tricks for getting BIG, chewy, and gooey cookies with this recipe!
How To Make Giant Chocolate Chip Cookies
- Preheat the oven and line large baking sheets with parchment paper. Set the prepared baking sheets aside.
- Cream the unsalted butter, light brown sugar, and granulated sugar together in a large bowl or stand mixer that’s fitted with a paddle attachment.
- Add the eggs in one at a time, mixing after each addition until the yolk is streaky throughout the dough.
- Mix in vanilla bean paste.
- Whisk all-purpose flour, baking soda, sea salt, and cornstarch together in a separate mixing bowl. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Then increase the mixer speed and mix just until combined. Afterward, use a rubber spatula to scrape the bottom of the bowl, incorporating all the dry ingredients.
- Add the chocolate chips and mix at low speed, with a rubber spatula or with your hands. Be careful not to overmix the dough!
- Portion out the cookie dough into mounds and drop them onto the prepared baking pans. Use your hands to gently press the dough down into thick patties. Press additional chocolate chips into the tops of the cookies and sprinkle with flaky sea salt.
- Bake the cookies one sheet at a time until the edges begin to turn light brown.
- Cool the chocolate chip cookies on the pan before transferring them to a wire rack to finish cooling. Then prepare and bake the second batch of cookies.
How To Store Giant Chocolate Chip Cookies
Store these Giant Chocolate Chip Cookies in an airtight container at room temperature. Since the cookies are soft, I’d recommend separating the layers with parchment paper, so they don’t stick together.
Enjoy these giant cookies for up to 3 days!
How To Freeze Chocolate Chip Cookie Dough
Portion the dough out into 1-cup sized balls as directed and then add them to a large freezer bag. Squeeze any excess air out of the bag and freeze the balls of dough for up to 3 months.
You will need to let the cookie dough balls thaw in the refrigerator so that you can press them before baking.
More Homemade Cookie Recipes:
- Big & Chewy Monster Cookies – Loaded with M&Ms and two types of chocolate!
- Frosted Chocolate Cookies – Rich, chocolaty, gourmet-style cookies!
- Bakery Style Chocolate Chip Cookies – Deliciously big, fat, chewy cookies!
- Cowboy Cookies – Oatmeal-based cookies loaded with pecans, chocolate chips, and coconut!
- Better Than Toll House Cookie – America’s favorite cookie… but BETTER!
Steps
Preheat the oven to 375°F and line 2 large baking sheets with parchment paper and set aside.
In a large bowl or stand mixer (highly recommend a stand mixer for this recipe) fitted with a paddle attachment, cream together the butter and sugar on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.
Add the eggs one at a time, mixing after each one just until the yolk is streaky throughout the dough.
Add the vanilla bean paste and mix just for a couple of seconds.
In a medium mixing bowl, whisk together the flour, baking soda, sea salt, and cornstarch. With the mixing beating at low (stir) speed, slowly add the flour mixture. If you have a flour shield for your mixer, I recommend using this as this recipe creates a lot of dough. Increase to medium speed and mix just until combined then remove from the mixer and use a rubber spatula to mix up any loose flour from the bottom of the bowl into the dough.
Add the chocolate chips and mix at low speed just until combined, be careful not to overmix. You can finish mixing with a rubber spatula or with your hands until the dough is fully combined and the chips are evenly incorporated.
Use a 1-cup measuring cup to portion out the dough, drop 2 of the dough balls on each prepared baking sheet and gently use your hands to press the cookies dough until they're about 1-inch thick and 5-inch across. Press additional chocolate chips into the top of the cookies and sprinkle with flaky sea salt before baking if desired.
Bake the cookie sheets one at a time for 11 to 14 minutes, the edges will just be turning light brown. While the first batch bakes, use the second baking sheet to prepare the next batch.
Once baked, remove from the oven and allow to cool for 15 minutes before transferring to a wire rack using the parchment paper to transfer. Add fresh parchment paper and prepare the next batch. This recipe will make 8 cookies and 4 batches total.
Notes
- Each cookie serves 4 people as these are very large cookies. But they are fun for parties or giving to friends and family allowing them to enjoy a delicious chocolate chip cookie over a couple of days.
- Vanilla extract can be substituted in equal amounts for the vanilla bean paste, however, we found that the test batches made with paste were slightly less bitter and more balanced in flavor.
- Do not omit the cornstarch, it is key for the soft and chewy texture.
- Creaming the butter and sugar for 2 minutes is important to the final structure of the cookie, do not shortcut this.
- There will likely be some flour that settles in the bottom of the bowl, make sure you get this all mixed in. Do not just start cooking off the dough from the top or you'll end up with a couple of dry cookies near the end. So use a rubber spatula or your hands to work the drier bits into the dough. Do not just keep mixing in the mixer, this will overwork the dough and won't be as effective. This was my experience with a stand Artisan 4.5 qt mixer, it may come together just fine with a larger size.
- This recipe can be made using a 1/2 cup measuring cup which still makes large cookies. You should be able to fit 4 cookies on a large baking sheet and you'll want to bake them for just 7 to 9 minutes. You can also use a 1/4 cup measuring cup which should allow 6 cookies per baking sheet and only need to bake for 7 or 8 minutes.
- Make sure to let the cookies cool on the baking sheet for at least 15 minutes before transferring otherwise they will be too soft and won't transfer well. Use the parchment paper to help you slide them from the baking sheet to the wire rack.
- We tested these cookies with several volumes, ratios, and varieties of chocolate chips and found that we liked the mix in the recipe best. Anything more than 4 cups within the dough just felt like too much chocolate and disrupted the soft texture of the cookie, this is also why I don't recommend using chocolate chunks as they firm back up a bit harder than chocolate chips after baking.
- We ultimately used Guittard Extra Dark Chocolate Chips and Toll House Mini Semi-Sweet Chocolate Chips in the final recipe.
Nutrition
- Calories1277
- Carbs171g
- Protein14g
- Fat61g
- Saturated fat42g
- Fiber5g
- Sugar109g
- Sodium685mg
Estimates per serving, when a serving size is listed.
