This recipe makes 6 of the Best Giant Chocolate Chip Cookies. So thick and chewy; with a mouthful of chocolate in every bite, these cookies won’t last long! And with no chilling required, you can have these cookies ready to devour in no time.
When that chocolate chip cookie craving hits, these mega chocolate chip cookies will most definitely satisfy it! They are super thick and chewy, with perfect buttery crisp edges and soft centers. And filled with gooey chocolate chips. Although I do advise to give these cookies 15 minutes or so to firm up (they’re so hefty, the centers do need time to set); you definitely should eat them while still warm. This ensures ultimate chocolate chip cookie satisfaction. A hot tip is to heat cooled cookies (one at a time!) in the microwave for 20 seconds to return them to that ‘fresh out of the oven’ state.
A word on chocolate chips:
Just like cookies, not all chocolate chips are created equal. There are inferior chocolate chips out there, where the price is cheap. However you get what you pay for, and these cheaper brands will not give you the same taste as better quality chocolate will. Brands I like include Donovan’s, Ghirardelli and Trader Joe’s. Cacao percentages will definitely impact the flavour and texture of your cookies. For this recipe, I recommend selecting chocolate chips that have at least 50% cocoa solids, or up to 70% if you really enjoy dark chocolate. Using chocolate chips that are at least 50% cocoa solids will prevent the cookies from being cloyingly sweet. Definitely do not use milk chocolate chips for this recipe!
How to make the Best Giant Chocolate Chip Cookies:
- Whisk together the dry ingredients: flour, cornstarch, baking soda and salt.
- Cream the butter and granulated sugar and brown sugar together. Make sure your butter is room temperature, not melted in the slightest. If the butter is warm it won’t cream with the sugars properly.
- Add egg, egg yolk and vanilla. Beat in well.
- Add the dry ingredients to the wet: beat until combined, then add the chocolate chips and mix in well.
- Measure out 6 portions. Each cookie dough mound will be just over 1/2 cup. You don’t need to measure each one out though, just eyeball to make sure all portions look the same in size.
- Bake cookies, 2 on one baking tray at a time, for 20-25 minutes.
- Cool cookies on tray for 10 minutes before transferring to a wire rack. The giant chocolate chip cookies will be extra soft in the center, so give them about 15 minutes to cool before eating.
The Best Giant Chocolate Chip Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1½ teaspoons corn starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter softened to room temperature
- ¾ cup brown sugar light or dark
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1½ cups (270g) dark chocolate chips
Instructions
- Preheat oven to 350°F (176°C). Line 3 large baking sheets with parchment paper or silicone baking mats (or line one sheet and bake the cookies in batches).
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt.
- In a large bowl, using a stand mixer or hand-held mixer, beat the butter and both sugars together on medium speed until combined, about 2 minutes. Add egg, egg yolk and vanilla and beat until combined, scraping down the sides of the bowl as needed.
- Beat in the dry ingredients on low speed until combined, then add the chocolate chips and stir to combine. The dough will the thick.
- Divide dough into 6 even portions (each will be a little more than 1/2 cup). Shape into mounds, and place two on each baking sheet, at least 6 inches apart. Bake for 20-25 minutes, until edges and tops are lightly browned. The center will set as the cookie cools.
- Let cookies cool on baking tray for 10 minutes then transfer to a wire rack to cool completely. Cookies will keep for up to 1 week stored at room temperature in an airtight container.
Notes
- Cookie dough can be made ahead of time and will keep in the refrigerator for 2-3 days. When ready to bake, allow the dough to come to room temperature first, then divide into 6 portions.
- Baked cookies can be frozen for up to 3 months. Unbaked cookie dough balls can be frozen for up to 3 months. Thaw them before baking for this recipe.
These look like the most decadent and moorish cookies