Giant Chocolate Chip Cookies 3 Recipe 465

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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.

GIANT CHOCOLATE CHIP COOKIE



Giant Chocolate Chip Cookie image

A giant chocolate chip cookie, baked in a pizza pan.

Provided by Barb

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Yield 16

Number Of Ingredients 10

1 cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
  • Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
  • Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 47.2 g, Cholesterol 53.8 mg, Fat 23.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 320.2 mg, Sugar 31.1 g

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

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

GIANT CHOCOLATE CHIP COOKIE



Giant Chocolate Chip Cookie image

Make and share this Giant Chocolate Chip Cookie recipe from Food.com.

Provided by Annette1

Categories     Dessert

Time 35m

Yield 1 LARGE pizza size cookie, 16 serving(s)

Number Of Ingredients 10

1 cup butter, softened
3/4 cup white sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
1 cup chopped nuts

Steps:

  • In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy.
  • Add eggs, one at a time, beating well.
  • Gradually add flour, salt and baking soda, beating until well blended.
  • Stir in chocolate chips and nuts.
  • Spread in greased 14-inch round pizza pan.
  • Bake at 350°F (190°C) for 20-25 minutes.
  • Cool cookie in pan.
  • Decorate if desired.

GIANT CRINKLED CHOCOLATE CHIP COOKIES



Giant Crinkled Chocolate Chip Cookies image

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 12 cookies

Number Of Ingredients 10

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/4 cup light brown sugar, lightly packed
1 extra-large egg, at room temperature
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
8 ounces bittersweet chocolate, chopped, such as Lindt
Fleur de sel or sea salt, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F. Arrange three racks evenly spaced in the oven (see Cook's Note).
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula.
  • With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough--spaced wide apart--on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans.

GIANT CHOCOLATE CHIP COOKIES



Giant Chocolate Chip Cookies image

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 20 cookies

Number Of Ingredients 11

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
3/4 cup sugar
3/4 cup (packed) golden brown sugar
1 tablespoon sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
1 pound (2 2/3 cups) semisweet chocolate chips

Steps:

  • Preheat oven to 350°F. Sift flour, baking soda, and salt into medium bowl. Using electric mixer, beat butter and vegetable shortening in large bowl until fluffy. Add sugar, brown sugar, sour cream, and vanilla and beat to blend well. Beat in eggs 1 at a time, then flour mixture. Stir in chocolate chips. Drop half of batter by generous 1/4 cupfuls onto 2 large ungreased baking sheets (5 mounds per sheet, spaced 3 inches apart). Using moistened fingertips, flatten each mound to 2 1/2-inch round.
  • Bake cookies until golden brown, about 14 minutes. Cool on sheets 5 minutes. Transfer cookies to racks and cool completely. Repeat with remaining batter using cooled baking sheets.

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