The Biggest, Thickest Chocolate Chip Cookies of Your Dreams
These HUGE, thick chocolate chip cookies are just like the kind you get from a bakery. My recipe takes just 15 minutes to prep before chilling.
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
1 cup brown sugar, firmly packed (200g) (use light, dark, or a blend of the two)
½ cup granulated sugar (100g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
4 cups cake flour (450g)
2 Tablespoon cornstarch
2 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 cup semisweet chocolate chips (see note) (340g)
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Instructions
00:00 Introduction
00:37 Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed.
02:25 Add eggs and vanilla extract and stir well.
03:26 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
05:15 Gradually add dry ingredients to wet, stirring until completely combined.
06:45 Add chocolate chips and use a spatula to fold in until well distributed.
08:34 Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
08:44 Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely.
Notes
Flour
I recommend cake flour for best results. However, you may substitute all-purpose flour (cookies will be less tender). Use 3 ⅔ cup (450g) all-purpose flour.
Chocolate
I like to use a blend of mini and regular-sized chocolate chips or I’ll chop up 8 oz of semisweet chocolate and use that instead.
Storing
Store in an airtight container at room temperature for up to 5 days. Cookies may also be frozen after baking and cooling. Wrap tightly and freeze up to several months.
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Jumbo Chocolate Chip Cookies
Recipe:
These Jumbo Chocolate Chip Cookies are easy, delicious, and the perfect indulgence!
6 Giant Chocolate Chip Cookies | Sally's Baking Recipes
Here's how to make giant chocolate chip cookies! This quick and easy recipe yields 6 giant cookies made with a heaping 1/2 cup of cookie dough. No dough chilling required.
Get the full recipe:
• Ask your recipe question or leave a review over on the recipe page.
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How to make BIG and FLUFFY Chocolate Chip Cookies!
Who doesn't love chocolate chip cookies? Make someone's day by baking them a pack of these delectable chunks of chocolate.
The recipe calls for:
- 1/2 cup or 1 stick of room temperature butter
- 1/2 cup butter-flavored crisco
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 tsp pure vanilla extract
- 2 eggs
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 1/3 cup flour
- 12 oz. semi-sweet chocolate chips
Cook in the oven at 375 degrees for 11-13 minutes.
Mangia!
Jumbo Chocolate Chunk Cookies
I was surprised how delicious these vegan and gluten free cookies turned out! Even without the added sugar and butter they were still really sweet, savory, and super moist! Comment below what's your favorite type of cookie!
If you like crispier cookies you can just leave them in the oven for a few extra minutes.
*It is important to use a natural smooth almond butter with a fairly drippy consistency. I wouldn't recommend subbing the almond butter.
I found the recipe on Oh She Glows: