Giant Chocolate Chip Cookies
Giant Chocolate Chip Cookies have crisp golden edges, soft chewy centres, and generous pockets of melted semisweet chocolate. These oversized bakery-style cookies are perfect for dessert, parties, gifts, or homemade ice cream sandwiches.
Equipment
- Baking sheet
- Cooling rack
- Hand mixer
- Large mixing bowl
- Measuring Cup, ¼-Cup
- Measuring cups
- Measuring spoons
- medium mixing bowl
- Parchment paper
- Silicone spatula
- Whisk
Ingredients
For the Butter Mixture
- 1 cup Unsalted Butter softened
- ¾ cup Granulated Sugar
- ¾ cup Light Brown Sugar firmly packed
- 2 large Eggs
- 1 teaspoon Pure Vanilla Extract
For the Dry Ingredients
- 2¼ cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
For the Chocolate Filling
- 2 cups Semisweet Chocolate Chunks
Instructions
Prepare the Butter Mixture
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl.
- Beat with a hand mixer until light and fluffy.
- Add the first egg.
- Beat until completely incorporated.
- Add the second egg.
- Beat again until smooth.
- Mix in the vanilla extract.
Prepare the Dry Ingredients
- Place the flour, baking soda, and kosher salt in a medium mixing bowl.
- Whisk until evenly combined.
- Gradually add the dry ingredients to the butter mixture.
- Mix on low speed until just combined.
- Do not overmix the dough.
Add the Chocolate Filling
- Add the semisweet chocolate chunks.
- Fold them gently into the dough with a silicone spatula.
- Continue folding until the chocolate is evenly distributed.
- Shape and Bake the Cookies
- Scoop ¼-cup portions of dough onto the prepared baking sheet.
- Leave at least 3 inches between the portions.
- Bake the cookies in batches for 15 minutes until the edges are golden and the centres remain soft.
- Remove the baking sheet from the oven.
- Let the cookies cool on the baking sheet for 5 minutes.
- Transfer them carefully to a cooling rack.
- Let the cookies cool for another 15 minutes before serving.
Notes & Wine Advice
Serving Suggestions
Serve the cookies slightly warm with milk, coffee, hot chocolate, or vanilla ice cream. Sandwich a scoop of ice cream between two cookies for an indulgent dessert. Smaller pieces also make a rich addition to a dessert platter.Recipe Notes
Use butter that is softened but not melted. Properly softened butter traps air when creamed with the sugars, helping the cookies remain thick and tender. Leave enough space between the dough portions because these oversized cookies spread during baking.Variations
Replace some of the semisweet chocolate with milk chocolate, dark chocolate, white chocolate, or chopped nuts. Add espresso powder, orange zest, cinnamon, or flaky sea salt. Divide the dough into smaller portions when standard-sized cookies are preferred and shorten the baking time accordingly.Storage
Store completely cooled cookies in an airtight container at room temperature for up to five days. Freeze baked cookies for up to two months. Portioned unbaked dough can also be frozen and baked directly from frozen with several additional minutes of cooking time.Wine Advice
A small glass of Banyuls complements the semisweet chocolate and buttery dough. A lightly sparkling Moscato d’Asti is a fresher alternative when serving the cookies with ice cream.Nutrition values
Serving: 1 giant cookie | Calories: 470 kcal | Carbohydrates: 63 g | Protein: 6 g | Fat: 24 g | Saturated Fat: 14 g | Sodium: 210 mg | Sugar: 43 g