Giant Chocolate Chip Cookies

Name: Giant Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1 cup unsalted butter (softened); 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 1 teaspoon salt; 2 teaspoons vanilla extract; 2 large eggs; 2 cups semisweet chocolate chips

There is something undeniably inviting about a warm, fresh cookie right out of the oven, and these Giant Chocolate Chip Cookies are the epitome of indulgence. With their crisp edges and soft, gooey centers, each bite delivers a perfect balance of sweetness and rich chocolate flavor. The delightful aroma wafting through your kitchen as they bake creates an irresistible temptation that no one can resist. Perfect for a cozy family gathering, an after-school treat, or even as a dessert for special occasions, these cookies guarantee smiles all around. So, preheat your oven and get ready to indulge in a generous bite of bliss!

Ingredients

2 1/4 cups all-purpose flour: This forms the base of the cookies, providing structure and the right texture.
1/2 teaspoon baking soda: This helps the cookies rise slightly, giving them the perfect lift.
1 cup unsalted butter (softened): Butter enhances flavor and lends a rich, creamy texture to the dough.
3/4 cup granulated sugar: This contributes to the cookie’s sweetness and helps create a crisp edge.
3/4 cup packed brown sugar: Brown sugar adds moisture and a hint of caramel flavor.
1 teaspoon salt: A touch of salt balances the sweetness and enhances the overall flavor.
2 teaspoons vanilla extract: This adds warmth and depth to the cookie’s taste.
2 large eggs: Eggs bind the ingredients together and help create a tender crumb.
2 cups semisweet chocolate chips: The star of the cookie, providing melty, chocolatey goodness.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the all-purpose flour and baking soda. Set this mixture aside.
In a large bowl, cream the softened butter, granulated sugar, brown sugar, and salt until the mixture is smooth and fluffy.
Beat in the vanilla extract and eggs, mixing until well combined.
Gradually add the flour mixture to the wet ingredients, stirring until just combined to avoid overmixing.
Gently fold in the semisweet chocolate chips until they are evenly distributed throughout the dough.
Drop large balls of dough (about 1/4 cup each) onto baking sheets lined with parchment paper, leaving several inches of space between them for even baking.
Bake for 12-15 minutes or until the edges are golden brown, while the centers may appear slightly underbaked as they will continue to cook while cooling.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipe Details

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Servings: About 12 cookies
Calories: Approximately 350 per cookie

Tips, Storage & Variations

Cooking Tip: For a uniform cookie size, use a cookie scoop to portion the dough.
Storage: Store the cookies in an airtight container at room temperature for up to a week.
Freezing: Freeze the unbaked dough balls. Just shape them and place them on a baking sheet until firm, then transfer to a freezer bag. Bake them straight from the freezer, adding an extra minute to the bake time.
Flavor Variations: Mix in chopped nuts, such as walnuts or pecans, for added crunch. You can also experiment with milk chocolate or dark chocolate chips for a different flavor profile.

FAQ Section

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour but the texture may be denser.

2. How do I know when the cookies are done baking?
Look for golden brown edges while the centers may still look a bit underbaked.

3. Can I make these cookies smaller?
Absolutely! Just reduce the dough ball size, adjusting the bake time accordingly, usually around 8-10 minutes.

4. What if I don’t have baking soda?
You can replace it with baking powder, but use 1 1/2 teaspoons instead of 1/2 teaspoon.

5. How can I make these cookies chewier?
For chewier cookies, use more brown sugar than granulated sugar and slightly underbake them.

6. Can I add flavors like almond extract?
Yes, feel free to replace a teaspoon of vanilla extract with almond extract for a unique twist.

Conclusion

These Giant Chocolate Chip Cookies are sure to become a favorite in your home, with their delightful balance of flavors and textures. I encourage you to give this simple and satisfying recipe a try. Once you taste that warm, gooey chocolate goodness, you’ll want to share the love with family and friends. Happy baking!

Giant Chocolate Chip Cookies

Print Recipe

Indulge in these Giant Chocolate Chip Cookies with crisp edges and soft, gooey centers, delivering a perfect balance of sweetness and rich chocolate flavor.

Author: hannah-reed
Prep Time: 15
Cook Time: 15
Total Time: 30
Yield: 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup unsalted butter (softened)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
2 cups semisweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C).
In a small bowl, whisk together the all-purpose flour and baking soda. Set this mixture aside.
In a large bowl, cream the softened butter, granulated sugar, brown sugar, and salt until smooth and fluffy.
Beat in the vanilla extract and eggs, mixing until well combined.
Gradually add the flour mixture to the wet ingredients, stirring until just combined.
Gently fold in the semisweet chocolate chips until evenly distributed.
Drop large balls of dough (about 1/4 cup each) onto baking sheets lined with parchment paper, leaving space for even baking.
Bake for 12-15 minutes or until edges are golden brown.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.