Giant Chocolate Chip Cookies

Seriously, I may never go back to regular sized cookies again. These baked up so perfectly. I was in heaven. Shape these babies into 1/2 cup sized balls. It was so amusing just seeing giant chunks of cookie dough.

Unfortunately, these cookies still require some chill time. But that’s how you achieve the perfect texture.

I just baked 3 at a time, but you could probably squeeze 6 if you feel like living life on the edge. Be sure to flatten the mounds just slightly. Feel free to sprinkle some sea salt on the top too.

Notes for the Recipe

Make sure your eggs and butter are at room temperature before beginning. If the butter isn’t at room temperature, it will not cream properly. In order to bring butter to room temperature quickly, I use a method I learned from Sally’s Baking Addiction. Cut butter into tablespoon size pieces and place on a plate. Place a bowl with two cups of water in the microwave. Microwave for 2 minutes. Remove the bowl of water and place the butter in the microwave.

When creaming, make sure the butter and sugar mixture is starting to stick to the bowl. I usually scrape down the bowl when it starts to stick to the sides, and then cream again until it sticks one more time.

Even though the eggs are at room temperature, add them one at a time just in case they’re still a little cold. This prevents the egg from curdling in the room temperature butter mixture.

Be sure to mix in the dry ingredients until just combined. Overmixing will lead to tough cookies. And in this case, you do not want to be a tough cookie.

Gently fold in the chocolate chips.

The chilling is very important! The chilling will allow the cookie to bake crisp on the outside and gooey on the inside. Chilling also gives time for the dry ingredients to soak in the moisture of the wet ingredients. It will create a better flavor.