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Giant Chocolate Chip Cookies


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 57 minutes
Servings 8 cookies
Giant chocolate chip cookie leaning against a bottle of milk.

Giant Chocolate Chip Cookies are deliciously soft and chewy treats that are made with pantry staple ingredients and a mixture of chocolate chips! Each batch bakes up in just 12 minutes!

Ingredients  


Instructions

  • Preheat the oven to 375°F and line 2 large baking sheets with parchment paper and set aside.
  • In a large bowl or stand mixer (highly recommend a stand mixer for this recipe) fitted with a paddle attachment, cream together the butter and sugar on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.
    1½ cups unsalted butter, 1 cup granulated sugar, 1½ cups light brown sugar
  • Add the eggs one at a time, mixing after each one just until the yolk is streaky throughout the dough.
    2 large eggs, 1 teaspoon vanilla bean paste
  • Add the vanilla bean paste and mix just for a couple of seconds.
  • In a medium mixing bowl, whisk together the flour, baking soda, sea salt, and cornstarch. With the mixing beating at low (stir) speed, slowly add the flour mixture. If you have a flour shield for your mixer, I recommend using this as this recipe creates a lot of dough. Increase to medium speed and mix just until combined then remove from the mixer and use a rubber spatula to mix up any loose flour from the bottom of the bowl into the dough.
    4 cups all-purpose flour, 1 teaspoon baking soda, 1½ teaspoons sea salt, 1 tablespoon cornstarch
  • Add the chocolate chips and mix at low speed just until combined, be careful not to overmix. You can finish mixing with a rubber spatula or with your hands until the dough is fully combined and the chips are evenly incorporated.
    2 cups dark chocolate chips, 2 cups mini chocolate chips
  • Use a 1-cup measuring cup to portion out the dough, drop 2 of the dough balls on each prepared baking sheet and gently use your hands to press the cookies dough until they're about 1-inch thick and 5-inch across. Press additional chocolate chips into the top of the cookies and sprinkle with flaky sea salt before baking if desired.
    1 tablespoon flaky salt
  • Bake the cookie sheets one at a time for 11 to 14 minutes, the edges will just be turning light brown. While the first batch bakes, use the second baking sheet to prepare the next batch.
  • Once baked, remove from the oven and allow to cool for 15 minutes before transferring to a wire rack using the parchment paper to transfer. Add fresh parchment paper and prepare the next batch. This recipe will make 8 cookies and 4 batches total.

Notes

  • Each cookie serves 4 people as these are very large cookies. But they are fun for parties or giving to friends and family allowing them to enjoy a delicious chocolate chip cookie over a couple of days.
  • Vanilla extract can be substituted in equal amounts for the vanilla bean paste, however, we found that the test batches made with paste were slightly less bitter and more balanced in flavor.
  • Do not omit the cornstarch, it is key for the soft and chewy texture.
  • Creaming the butter and sugar for 2 minutes is important to the final structure of the cookie, do not shortcut this.
  • There will likely be some flour that settles in the bottom of the bowl, make sure you get this all mixed in. Do not just start cooking off the dough from the top or you'll end up with a couple of dry cookies near the end. So use a rubber spatula or your hands to work the drier bits into the dough. Do not just keep mixing in the mixer, this will overwork the dough and won't be as effective. This was my experience with a stand Artisan 4.5 qt mixer, it may come together just fine with a larger size.
  • This recipe can be made using a 1/2 cup measuring cup which still makes large cookies. You should be able to fit 4 cookies on a large baking sheet and you'll want to bake them for just 7 to 9 minutes. You can also use a 1/4 cup measuring cup which should allow 6 cookies per baking sheet and only need to bake for 7 or 8 minutes.
  • Make sure to let the cookies cool on the baking sheet for at least 15 minutes before transferring otherwise they will be too soft and won't transfer well. Use the parchment paper to help you slide them from the baking sheet to the wire rack.
  • We tested these cookies with several volumes, ratios, and varieties of chocolate chips and found that we liked the mix in the recipe best. Anything more than 4 cups within the dough just felt like too much chocolate and disrupted the soft texture of the cookie, this is also why I don't recommend using chocolate chunks as they firm back up a bit harder than chocolate chips after baking.
  • We ultimately used Guittard Extra Dark Chocolate Chips and Toll House Mini Semi-Sweet Chocolate Chips in the final recipe. 

Nutrition

Calories: 1277kcal | Carbohydrates: 171g | Protein: 14g | Fat: 61g | Saturated Fat: 42g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 685mg | Potassium: 433mg | Fiber: 5g | Sugar: 109g | Vitamin A: 1228IU | Vitamin C: 0.5mg | Calcium: 249mg | Iron: 5mg

Find it online: www.sugarandsoul.co/giant-chocolate-chip-cookies/