Giant Chocolate Chip Cookies
The ultimate comfort food, Giant Chocolate Chip Cookies are soft, chewy, and filled with melty chocolate chunks. Perfect for sharing or indulging on your own, these cookies will have everyone asking for the recipe. Bake a batch tonight!
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!