Giant Chocolate Chip Cookies
I have some exciting news. After 30 years of sitting on the shelf collecting dust, I finally convinced my mom to gift me her stand mixer. Oh and I have to clarify, she has used it 6 times. But I’ll probably use it 6 times before the year is over. Hah.
But these cookies were still made with my trusty hand mixer. These cookies are just my perfected chocolate chip cookie recipe except GIANT. Think Levain style cookies….slightly crunchy on the inside, and very soft on the inside…..almost oozing. But not quite!
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.
Giant Chocolate Chip Cookies
- 2 1/2 cups (325 g) all-purpose flour
- 2 teaspoons cornstarch
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cups packed brown sugar
- 1 large egg plus 2 egg yolks at room temperature
- 2 teaspoons vanilla
- 2 cups chocolate chips
- In a medium bowl, mix flour, cornstarch, salt, baking soda, and baking powder until combined.
- In a large bowl with an electric mixer, cream together butter, sugar, and brown sugar until light and fluffy. Add each egg one at a time, beating on high speed until fully combined before adding the next egg. Add vanilla, beat until combined.
- Switching the mixer to low, add the flour mixture in two portions. Fully combine each time. Do not over mix.
- Fold in chocolate chips.
- Portion dough into 1/2 cup sized balls. Refrigerate for 2 hours.
- Preheat oven to 350 F. Bake 6 cookies at a time. Flatten the balls slightly. Bake for 18 minutes or until just golden brown. They will be slightly underdone inside, but not too gooey. Let cool for 15 minutes on the baking sheet.