Best Ever Chewy Giant Chocolate Chip Cookies Recipes

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6 GIANT CHOCOLATE CHIP COOKIES



6 Giant Chocolate Chip Cookies image

This quick & easy cookie recipe produces 6 giant chocolate chip cookies. Adapted from my popular chewy chocolate chip cookies, these cookies are a heaping 1/2 cup of cookie dough each and there's NO cookie dough chilling required. They're nearly 4x the size of regular cookies.

Provided by Sally

Categories     Dessert

Time 40m

Number Of Ingredients 10

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (270g) semi-sweet chocolate chips (plus extra for tops, if desired)

Steps:

  • Preheat oven to 325°F (163°C). Line 3 large baking sheets with parchment paper or silicone baking mats. (If you don't have 3 baking sheets, bake the cookies in batches.)
  • Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined. The dough will be thick.
  • Divide dough into 6 portions. Each will be a heaping 1/2 cup and weigh a little over 6 ounces. Shape each into mound, slightly flattening down the top. Place two on each baking sheet, at least 6 inches apart. Bake for 20-25 minutes or until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools.
  • Cool the cookie on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely. As it cools, press a few chocolate chips into the top, if desired, for garnish.
  • Cookies stay fresh covered at room temperature for up to 1 week.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE



Best Big, Fat, Chewy Chocolate Chip Cookie image

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

Provided by ELIZABETHBH

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g

THE BEST CHEWY CHOCOLATE CHIP COOKIES



The Best Chewy Chocolate Chip Cookies image

We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 3 1/2 dozen

Number Of Ingredients 9

2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
One 12-ounce bag semisweet chocolate chips (about 2 cups)

Steps:

  • Sift the flour, salt, baking powder and baking soda into a large bowl.
  • Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
  • Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
  • Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

BEST EVER CHEWY GIANT CHOCOLATE CHIP COOKIES



Best Ever Chewy Giant Chocolate Chip Cookies image

These chewy, palm-sized cookies are the just the thing for a tall glass of cold milk and are also perfect for making ice cream sandwiches.

Provided by Food Network

Categories     dessert

Time 2h50m

Yield about 24 cookies

Number Of Ingredients 10

2 1/4 cups flour
3/4 teaspoon baking soda
1 teaspoon fine salt
2 sticks softened butter (1/2 pound)
1 cup sugar
1/2 cup packed light brown sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 1/2 cups semi-sweet chocolate (about 8 oz.)
1/2 cup roughly chopped bittersweet chocolate chunks (2 1/4 ounces)

Steps:

  • Preheat an oven to 350 degrees F. Combine the flour, baking soda and salt in a large bowl. Beat the butter, granulated sugar and brown sugar together until light and fluffy (about 3 minutes) on medium speed. Beat in the eggs, one at a time, then add the vanilla.
  • At a low speed, beat in the dry ingredients in batches, until just blended, do not over beat or the dough will get tough. Stir in the chocolate chunks and chopped chocolate using a wooden spoon until well combined. Wrap the bowl with plastic and chill dough 30 minutes or overnight.
  • Shape or scoop into 2-inch balls using a spoon or ice cream scoop. Place on cookie sheets, about 3 inches apart. (About 6 cookies per tray with 2 trays per batch.) Flatten them slightly and bake until golden brown around the edges, about 15 to 18 minutes. Let cool on tray about 3 minutes. Transfer the cookies to a cooling rack and cool completely.

BEST-EVER THICK AND CHEWY CHOCOLATE CHIP COOKIES



Best-Ever Thick and Chewy Chocolate Chip Cookies image

This was from Shine on Yahoo! and I didn't want to lose the recipe! It was adapted from Baking at Home with the Culinary Institute of America, according to the website. They claim the key to the moist, chewy cookies is to use high-fat butter (such as a European variety) and refrigerate them overnight, so this is not something you'll whip up and enjoy on a rainy afternoon. :) I'll have to plan ahead.

Provided by moose_kristi

Categories     Chocolate Chip Cookies

Time P1DT10m

Yield 24 cookies

Number Of Ingredients 8

2 1/2 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, European-style, room temperature (16 Tbsp)
1 3/4 cups sugar
2 eggs
1 teaspoon pure vanilla extract
2 cups dark chocolate, cut into chunks

Steps:

  • In a small mixing bowl, whisk together flour, baking soda, and salt until well combined.
  • In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed.
  • Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. Refrigerate overnight.
  • Preheat the oven to 375 F with rack in the center. Line cookie sheets with parchment or silicone baking mats.
  • Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.

Nutrition Facts : Calories 233.2, Fat 13.9, SaturatedFat 8.6, Cholesterol 35.8, Sodium 135.1, Carbohydrate 27.9, Fiber 2.2, Sugar 14.7, Protein 3.4

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

GIANT CHOCOLATE CHIP COOKIES



Giant Chocolate Chip Cookies image

This classic recipe is always a hit with the family.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 16

Number Of Ingredients 9

2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag (12 ounces) chocolate chips

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
  • With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
  • Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
  • Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

GIANT CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Giant Chocolate Chip Cookies Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, cake flour, cornstarch, salt, baking soda, semi sweet chocolate chips

Provided by Sophia Saxonhouse

Yield 8 servings

Number Of Ingredients 11

2 sticks unsalted butter, cold, chopped into small cubes
½ cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all purpose flour
1 ½ cups cake flour
1 teaspoon cornstarch
¾ teaspoon salt
¾ teaspoon baking soda
2 cups semi sweet chocolate chips

Steps:

  • Preheat the oven to 410°F and line two baking sheets with parchment paper.
  • In a large mixing bowl fitted with a paddle attachment, mix the butter with the granulated and brown sugar until light and fluffy.
  • Add eggs one at a time, until fully combined.
  • Add the vanilla extract and mix until fully combined.
  • In a separate bowl, lightly whisk together both flours, baking soda, cornstarch, and salt.
  • Add the dry mixture to the wet mixture until fully combined, and then mix in chocolate chips.
  • Make large balls with the dough, only putting 4 cookies on each pan and leaving space to spread between each cookie.
  • Bake for 9-12 minutes, or until lightly-browned on the top.
  • Let cool for 10 minutes and then enjoy!

Nutrition Facts : Calories 476 calories, Carbohydrate 75 grams, Fat 18 grams, Fiber 3 grams, Protein 8 grams, Sugar 42 grams

BIG & BUTTERY CHOCOLATE CHIP COOKIES



Big & Buttery Chocolate Chip Cookies image

My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy-truly the best chocolate chip cookie recipe. -Irene Yeh, Mequon, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield about 2 dozen.

Number Of Ingredients 10

1 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
1-1/4 teaspoons baking soda
1 teaspoon salt
1 package (12 ounces) semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

Steps:

  • In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 311 calories, Fat 19g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 229mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

BEN & JERRY'S GIANT CHOCOLATE CHIP COOKIES



Ben & Jerry's Giant Chocolate Chip Cookies image

Make and share this Ben & Jerry's Giant Chocolate Chip Cookies recipe from Food.com.

Provided by Donna Luckadoo

Categories     Dessert

Time 24m

Yield 24 large cookies

Number Of Ingredients 11

1 cup butter (softened)
1/2 cup granulated sugar
2/3 cup brown sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour, plus
4 teaspoons all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 350°.
  • Beat Butter and Sugars until creamy.
  • Add Eggs and Vanilla.
  • Mix Flour, Salt, and Baking Soda together in a separate bowl.
  • Add flour mixture into the butter mixture until well blended.
  • Next add the Chocolate Chips and the Walnuts.
  • Using a Tablespoon, drop cookie dough onto your cookie sheet, about 3 inches apart (approximately 24 cookies).
  • Bake cookies for 11 to 14 minute Let cookies cool and Enjoy!

GIANT CHOCOLATE CHIP COOKIES



Giant Chocolate Chip Cookies image

Now this is a real good chocolate chip cookie! It's the real thing!

Provided by SAUNDRA

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 12

Number Of Ingredients 9

½ cup butter, softened
¼ cup white sugar
⅓ cup brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
1 cup semisweet chocolate chips
½ cup coarsely chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips and walnuts. Drop by rounded ice cream scoops onto a cookie sheet, and press down slightly to flatten. Cookies should be about 2 inches apart.
  • Bake for 11 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 25.6 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 115.7 mg, Sugar 15.9 g

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2021-05-12 Preheat the oven to 350°F. WET INGREDIENTS. In the bowl of a stand mixer mix together the sugar and butter. Once mixed add the eggs and the egg yolk. Mix. DRY INGREDIENT. Add the dry ingredients, along with the vanilla, and mix. Fold in the chocolate chips. (You can reduce the amount of added chips.) BAKE.
From lilluna.com


SUPER THICK CHOCOLATE CHIP COOKIES RECIPE - PRACTICALLY HOMEMADE
2020-06-10 Place 4 balls of dough onto a silicone mat {or parchment}lined baking sheet. Bake for 10-12 minutes {mine took 12 minutes} or until the top is golden brown. Let the cookies cool on the cookie sheet. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
From practicallyhomemade.com


THE INTERNET'S BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE
2021-03-04 Using an electric hand mixer or stand mixer, whip the butter until softened at high speed, roughly 1 minute. Add the sugars and olive oil and cream until light and fluffy, around 4-5 minutes. Add in the eggs, one at a time, and beat after each addition until well combined. Lastly, add in the vanilla extract.
From biggerbolderbaking.com


NYC'S GIANT GOOEY CHOCOLATE CHIP COOKIES | BETTER HOMES
Step 1. In a medium bowl sift together flour, cornstarch, salt, and baking soda. In a large bowl stir together butter and both sugars. Beat in eggs, one at a time, until combined. Stir in flour mixture until combined. Stir in walnuts and chocolate chips. Advertisement.
From bhg.com


CHEWY CHOCOLATE CHIP COOKIES (RECIPE - SALLY'S BAKING ADDICTION
2022-05-13 Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk.
From sallysbakingaddiction.com


GIANT, CHEWY, BROWN BUTTER TOFFEE CHOCOLATE CHIP COOKIES
2013-07-18 Stir in the chocolate chips and toffee bits. Put the dough in the refrigerator for an hour to chill. Preheat oven to 325 degrees. Drop cookie dough 1/4 cup at a time onto a parchment lined baking sheet. Space cookies about 3 inches apart and bake for 15 to 17 minutes. The cookies are done when the edges are golden.
From momontimeout.com


BEST CHOCOLATE CHIP COOKIES - THICK, CHEWY, HUGE!
2020-05-01 Using an ice cream scoop (1/4 cup worth) scoop out the dough and place onto the prepared cookie sheet. Flatten each ball of dough slightly and shape into small puck. Freeze for about 1 hour or until dough is frozen. Preheat oven to 325 F. Remove a few cookies from the tray so that cookies are 3 inches apart.
From divascancook.com


BEST CHEWY CHOCOLATE COOKIES RECIPE — HOW TO MAKE CHEWY …
2022-02-18 Adjust an oven rack to center position, and preheat oven to 350°. Line 2 baking sheets with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. In the ...
From delish.com


BEST EVER CHEWY CHOCOLATE CHIP COOKIES - THE BUSY BAKER
2020-10-12 Beat the butter and sugar well. To give your cookies an ideal texture, the sugar needs to dissolve in the butter. Beat the butter and sugar for about 4 minutes, until the mixture starts to turn very smooth and just a little bit fluffy. Mix in the chocolate chips by hand (with a spoon, not an electric mixer).
From thebusybaker.ca


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