The Best Giant Chocolate Chip Cookies
Quick and easy to make, this recipe yields 6 giant chocolate chip cookies and requires no chilling time.
Servings: 6 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.