Giant Chocolate Chip Cookies
Whenever I think about comfort food, Giant Chocolate Chip Cookies come to mind. Picture this: it’s a rainy afternoon, and the smell of warm cookies fills the air. I remember the first time I baked these cookies; the anticipation grew as I mixed the ingredients, feeling the excitement. The joy of biting into a warm, gooey chocolate chip cookie is unparalleled. They’re not just any cookies; they’re giant, soft, and filled with oozing chocolate chunks. Perfect for sharing, or maybe just for indulging on your own, these cookies have a way of bringing smiles to everyone’s faces. These aren’t just about satisfying a sweet tooth; they hold memories from my childhood and moments spent baking with loved ones. Whether you’re celebrating a special occasion or simply want to treat yourself after a long day, Giant Chocolate Chip Cookies are the answer.
Recipe Snapshot
1 hr 35 mins
45 mins
50 mins
Medium
250 kcal
3 g
Gluten-Free, Low FODMAP
12 g
Mixing Bowl, Frying Pan, Chef’s Knife, Whisk, Baking Sheet, Oven
What Makes This Giant Chocolate Chip Cookies Special
1. They’re Deliciously Soft and Chewy
The texture of these cookies is what truly makes them stand out. I adore the soft, chewy center that contrasts perfectly with the slightly crispy edges. It’s all about the balance; each cookie is like a hug in dessert form. The secret lies in the right mix of ingredients and the baking technique, which keeps them moist. You won’t just eat one, I promise!
2. They’re Perfectly Sweet
The combination of granulated sugar and light brown sugar creates a delightful sweetness that isn’t overpowering. You’ll love how the sugars caramelize during baking, giving a rich flavor. Each bite is a sweet surprise, especially when paired with the bittersweet chocolate chunks. Trust me, you’ll find yourself going back for seconds… or thirds!
3. Great for Any Occasion
Whether it’s a birthday, a bake sale, or just a cozy night in, Giant Chocolate Chip Cookies are the perfect treat. They’re versatile enough to serve at a family gathering or to simply enjoy as a weeknight dessert. I often bake a batch to share with friends or to have on hand for a sweet indulgence during the week.
4. They’re Fun to Make
Baking these cookies is a delightful experience. Mixing the ingredients and shaping the dough into giant balls is incredibly satisfying. And let’s not forget the moment you pull them out of the oven; the smell is intoxicating! If you have kids, they’ll love helping out, from mixing to adding the chocolate chunks. It’s a great way to bond over the love of baking.
5. The Chocolate is Key
No cookie is complete without chocolate, and these are loaded! Using a high-quality bittersweet chocolate bar makes all the difference in flavor. You’ll appreciate the chunks melting into each cookie, adding richness and depth. Each bite bursts with chocolatey goodness that will keep you craving for more.
6. They’re Easy to Customize
While I love the classic version, you can easily tweak the recipe to suit your taste. Want a nutty crunch? Add some chopped nuts! Prefer a hint of spice? A dash of cinnamon works wonders. The possibilities are endless, which makes these cookies a canvas for your creativity.
What’s In This Giant Chocolate Chip Cookies
When it comes to the ingredients for Giant Chocolate Chip Cookies, simplicity is key. These classic ingredients work harmoniously to create a delicious end product. Each one plays a vital role in achieving the perfect texture and flavor. Let’s dive into the key players that create these irresistible cookies.
- All-Purpose Flour – The backbone of any cookie, this provides the structure needed to hold everything together. It gives the cookies their delightful chew.
- Baking Soda – This leavening agent helps the cookies rise and become fluffy. It’s essential for creating that soft texture we all love.
- Kosher Salt – A pinch of salt enhances the sweetness and balances flavors, making the cookies taste even better.
- Unsalted Butter – Provides richness and moisture. Make sure it’s at room temperature for easy mixing!
- Granulated Sugar – Adds sweetness and contributes to the cookies’ crisp edges.
- Brown Sugar – This adds a touch of caramel flavor and moisture, making the cookies rich and chewy.
- Egg – Acts as a binder, giving the cookies structure and moisture.
- Bittersweet Chocolate Bar – The star of the show! Chopped into chunks, it creates melty pockets of chocolate in every bite.
- Water – A small but important addition that helps to achieve the desired dough consistency.
How to Make Giant Chocolate Chip Cookies
Baking Giant Chocolate Chip Cookies is a straightforward process that yields fantastic results. Follow these steps as I guide you through creating these cookie delights. You’ll find it’s easy to achieve bakery-quality cookies right in your own kitchen.
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Start by adjusting your oven rack to the middle position, then preheat your oven to 350° F. This is crucial for baking cookies evenly.
Take three baking pans and line them with aluminum foil, dull side up. This helps with easy cleanup and ensures the cookies don’t stick.
In a small bowl, whisk together all-purpose flour, baking soda, and kosher salt. This flour mixture is essential for achieving the right texture.
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Next, in the bowl of a stand mixer fitted with a beater blade, beat the unsalted butter on medium speed until creamy, which should take about 2 minutes. You want it to be light and fluffy for the best cookies.
Add granulated sugar and brown sugar to the butter, and continue to beat on medium speed until the mixture is light and fluffy, about 2 to 3 minutes. This step is vital for aerating the dough.
Now, add one egg, along with pure vanilla extract and water. Mix on low until everything is combined. This adds moisture and flavor to your dough.
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Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Finally, fold in the chopped bittersweet chocolate chunks. Ensure they are evenly distributed throughout the dough to get that delicious chocolate in every bite.
Form the dough into balls weighing approximately 3½ ounces (100 g) each. This is about a heaping ⅓ cup. Place four balls an equal distance apart on the lined baking pan.
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Transfer the pan to the freezer for 15 minutes before baking. This step is crucial; it prevents the cookies from spreading too much while baking, helping them stay thick and chewy.
Once the dough is chilled, place the baking pan in the oven and bake for about 10 minutes. They will puff slightly in the center. To get those beautiful crinkly edges, lift one side of the baking sheet about 4 inches from the oven rack and let it drop against the rack. This process helps to create ridges.
After the cookies puff up again in about 2 minutes, repeat the lifting and dropping technique a few more times. This is the secret to achieving that coveted texture!
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Continue baking for a total of 16 to 18 minutes, until the edges are golden brown but the centers appear much lighter and not fully cooked. This ensures a gooey middle.
Transfer the baking pans to a wire rack, allowing the cookies to cool completely before removing them from the pan. Enjoy the heavenly aroma!
Things Worth Knowing
- Chilling the dough: Don’t skip the chilling step. It’s crucial for preventing the cookies from spreading too much.
- Checking doneness: Cookies may look underbaked when you take them out, but they will set as they cool.
- Ingredient temperature: Ensure your butter is at room temperature for the best mixing results.
- Storing cookies: Store in an airtight container to keep them fresh longer.
Tips and Tricks about Giant Chocolate Chip Cookies
Whether you’re a novice baker or a seasoned pro, these tips will help you nail the perfect Giant Chocolate Chip Cookies. Let’s dive into some of my tried-and-true advice!
- Storage: Keep your cookies in an airtight container at room temperature. They can last up to a week, but trust me, they won’t last that long!
- Freezing: You can freeze cookie dough balls before baking. When you’re ready for fresh cookies, bake them straight from the freezer—just add a couple of extra minutes to the baking time.
- Pairing: These cookies pair perfectly with a glass of cold milk or a warm cup of coffee. It’s the ultimate treat!
- Variations: Feel free to mix in nuts or different types of chocolate for a unique twist.
- Scale the recipe: If you want smaller cookies, simply reduce the size of the dough balls when forming them. Adjust baking time accordingly.
Serving Suggestions
When it comes to serving your Giant Chocolate Chip Cookies, there are numerous delightful options. Here are some ideas to elevate the experience:
- Warm with Ice Cream: Who doesn’t love a warm cookie topped with a scoop of vanilla ice cream? It creates a decadent dessert.
- Cookie Bars: Instead of individual cookies, bake the dough in a pan for cookie bars. They’re easy to cut and serve, perfect for gatherings.
- At Parties: Serve these cookies at cookouts, birthday parties, or any casual event. They are always a crowd-pleaser!
- As Gifts: Wrap a few cookies in a cute box or bag as a homemade gift for friends and family. Everyone appreciates a sweet treat!
- Seasonal Pairings: Consider adding spices like cinnamon or nutmeg during the fall for a cozy twist.
FAQ
Conclusion
These Giant Chocolate Chip Cookies truly embody the essence of comfort food, bringing joy to every bite. I encourage you to try making them at home; it’s a delightful experience that will leave you craving more. With their soft and chewy texture, and rich chocolate flavor, they are sure to become a family favorite. Happy baking!
Giant Chocolate Chip Cookies
Equipment
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 2 cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ¾ teaspoon Kosher Salt
- ½ pound Unsalted Butter at room temperature
- 1½ cups Granulated Sugar
- ¼ cup Light Brown Sugar packed
- 1 large Egg
- 1½ teaspoons Pure Vanilla Extract
- 2 tablespoons Water
- 6 ounces Bittersweet Chocolate Bar chopped into bite-size pieces averaging 1/2" with some smaller and some larger.
Instructions
- Adjust an oven rack to the middle position. Preheat the oven to 350° F. Line three baking pans with aluminum foil, dull side up.
- In a small bowl, whisk the flour, baking soda, and salt.
- In the bowl of a stand mixer fitted with a beater blade, beat the butter on medium until creamy, about 2 minutes.
- Add the granulated sugar and brown sugar, and beat on medium until light and fluffy, 2 to 3 minutes.
- Add the egg, vanilla, and water and mix on low to combine.
- Add the flour mixture and mix on low until combined. Add the chocolate and mix on low into the batter.
- Form the dough into balls weighing 3½ ounces (100 g) each. This is approximately a heaping ⅓ cup each. Place four balls an equal distance apart on prepared pan and transfer to the freezer for 15 minutes before baking.
- Place the chilled baking pan in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the side of the baking sheet up about 4" from the oven rack and let it drop down against the rack, so the edges of the cookies set and the inside falls back down.
- After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie.
- Bake 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the centers are much lighter and not fully cooked.
- Transfer the baking pans to a wire rack; let cool completely before removing the cookies from the pan.
Notes
- Tip: This recipe is from The Vanilla Bean Baking Book by Sarah Kieffer. It's full of delightful recipes!
