Of all the types of cookies I have tried and fell in love with over the years, my favorite still remains the Chocolate Chip cookie. There’s just something comforting about Chocolate Chip cookies. And it helps that even if they don’t quite turn out like you were hoping, they’re still delicious!
Normally I like to make my cookies on the smaller side, about one tablespoon of dough per cookie. I tend to feel less guilty about eating ten cookies in one sitting when they’re small. Lately however, I’ve been craving a Giant Chocolate Chip cookie.
The kind of giant cookie you can often find at a coffee shop or Panera. One you can snack on while working on your computer because it lasts forever! A cookie that’s ever so slightly crunchy on the outside, but soft and chewy on the inside. Pure deliciousness!
Making these Giant Chocolate Chip cookies isn’t a whole lot different from when I make the small ones. The recipe mostly comes from 1,001 Ways to Cook Southern, with a few small tweaks from me.
Normally for cookies you’ll find you either need the butter softened or melted. For these cookies I like my butter to be excessively softened. Your butter is excessively softened when the whole stick squashes just from slightly pushing one finger in the center of the stick. For regularly softened butter you would just expected the butter to give where you pressed your finger. For these cookies however, you want to whole stick of butter to give.
I’ve also increased the amount of cornstarch I use. I started adding 3 teaspoons of cornstarch to my chocolate chip cookie recipe to give it a little more thickness. My cookies always used to be so flat. They would be completely flat except where the chocolate chips were until I started adding cornstarch. It add just a little more thickness and therefore more chewiness. For these giant chocolate chip cookies I increased the cornstarch to 4½ teaspoons.
As I previously said, I typically make my cookies using about one tablespoon of dough each. For the Giant version, I’m not sure exactly how much dough I used per cookie but I used a heaping regular ice cream scoop. Form the dough into a ball and then you’ll need to flatten it just a small amount. Not too much or your cookies will be too thin.
Giant Chocolate Chip Cookies
- 3/4 cup Butter excessively softened
- 3/4 cup Granulated Sugar
- 3/4 cup Brown Sugar packed
- 2 Eggs
- 1 1/2 tsp Vanilla
- 2 3/8 cup All-Purpose Flour
- 4 1/2 tsp Cornstarch
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 18 oz Chocolate Chunks (1 1/2 Packages)
In a medium mixing bowl, combine flour, cornstarch, baking soda, and salt. Set aside
Cream together the butter and sugars in a large mixing bowl or stand mixer. Add the eggs one at a time, mixing well after each addition. Add the vanilla, then slowly mix in the flour mixture. Once combined add the chocolate chunks.
Chill dough for at least 30 minutes.
Heat oven to 350º. Using an ice cream scoop, scoop out large balls of dough and place on to a parchment paper lined cookie sheet. Very slightly flatten dough. Bake for 12-14 minutes until golden at the edges. Cool on wire racks.
Recipe NotesThe cookies may not look completely done after the 12-14 minutes, but they will set up nicely once cool.
I used Chocolate Chunks for my Giant Chocolate Chip cookies, but regular semi-sweet chips or mini chips would work just as well. What’s your favorite kind of chocolate chip to use?