Giant Chocolate Chip Cookies

This bigger-than-average cookie is inspired by the crumbl style cookies that are very popular. Baking the cookies this size means that you get a crispy exterior with a soft and chewy interior. the best of both worlds!

When you bake your cookies this large, you won't need to deal with multiple batches going in and out of the oven because 2 sheet pans worth of cookies is all it takes to use up all of the cookie dough.

These crispy giant chocolate chip cookies are delicious and comforting and remind me of my aunt who used to bake chocolate chip cookies for my high school bake sales.

I remember watching the swimming coach go up to the table to buy a bag of her chocolate chip cookies. As he walked away from the table with his purchase, he took one bite of the cookie and then turned around to buy another bag! Yes, they were that good.

Even though these cookies are larger than a standard cookie, the ingredients are still what you'd find in a basic chocolate chip cookie recipe.

• unsalted butter
• large eggs
• light brown sugar
• all-purpose flour
• chocolate chips
• vanilla extract
• granulated sugar
• cream of tartar
• baking soda
• salt
• crispy rice cereal

See recipe card for quantities.

Like most cookie recipes, these chocolate chip cookies follow the standard cookie dough mixing procedure.

Put the softened butter, and sugars in the mixing bowl and cream them together until light and fluffy. Then add the eggs.

Once the eggs are mixed in, add the flour and mix, but don't overmix! Fold in the chocolate chips and the cereal next.

Use a ½ cup measuring cup to portion the cookies out so they are all the same size. Place them on a baking sheet, leaving plenty of room to spread, as shown in the video below.

• Some common variations include:
• Adding nuts such as walnuts or pecans
• Using different types of chocolate chips, such as milk chocolate, white baking chips, or dark chocolate chunks.
• You can also add chocolate feves (discs) for a more upscale cookie.
• Adding spices such as cinnamon or nutmeg
• Add cereal, like cheerios or cornflakes for added crunch

There are countless other variations you can try to create your perfect chocolate

Giant chocolate chip cookies are a type of drop cookie that originated in the United States. They gained popularity with Ruth Wakefield who owned the Toll House Inn.

Equipment can have a big impact on how a cookie recipe turns out. I use a perforated baking pan along with a silicone baking mat because it helps even out the heat. When I use this setup, I don't have to rotate the pan halfway through the baking time.

If you use a regular baking sheet without a silicone mat, be sure to rotate it, so that the cookies are an even brown color at the end of the baking time. You may also need to use pan spray or parchment paper to ensure the cookies don't stick to the baking sheet.

Counter: To store chocolate chip cookies on the counter, just put them in an

Refrigerator: If you’re planning on keeping your cookies for longer than a day or

Freezer: Chocolate chip cookies can also be frozen to help them last longer. To

I usually take the extra step of placing waxed paper in between each cookie so they don't stick together. Be sure to thaw the cookies thoroughly before serving. You can pop them in the microwave for 10 seconds or so to warm them.

The best way to ensure your cookies are cooked through is to use a cookie

Another way to tell if the cookies are done is to look at the center of the cookies. If it still looks wet and doughy, the cookies need to bake a little longer. The top crust on the cookies should be fully formed, which is why these cookies are baked at a higher temperature.

Be sure to let these cookies cool on the pan you baked them on. The cookies will be too fragile to move to a cooling rack when you take them out of the oven. But the main reason why we want to leave them on the baking sheet is that the carryover baking will allow the cookies to firm up in the center.