Why make this recipe
Giant chocolate chip cookies are a favorite for many. They are soft, chewy, and loaded with chocolatey goodness. This recipe allows you to create cookies that are not only big but also have an amazing flavor. Every bite is a delightful treat, making them perfect for sharing with friends and family or just enjoying all by yourself.
How to make The Best Giant Chocolate Chip Cookies
Making these giant cookies is fun and easy! Follow these simple steps, and you’ll have delicious cookies ready in no time.
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup walnuts, chopped
Directions:
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth.
- Beat in the eggs one at a time.
- Gradually mix in the dry ingredients until well combined.
- Stir in the chocolate chips and walnuts.
- Drop large spoonfuls of dough onto ungreased baking sheets.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
How to serve The Best Giant Chocolate Chip Cookies
These cookies are great served warm right out of the oven with a glass of milk. You can also pair them with ice cream for an extra special dessert. If you’re serving them at a party, place them on a nice platter to share.
How to store The Best Giant Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them. Just make sure to wrap them well so they don’t get freezer burn.
Tips to make The Best Giant Chocolate Chip Cookies
- Make sure your butter is soft, but not melted, for the best texture.
- For extra flavor, you can add a pinch of cinnamon or a few drops of almond extract.
- Use a cookie scoop to drop uniform amounts of dough for even baking.
- If you like your cookies extra chewy, take them out of the oven when they are slightly underbaked.
Variation
You can change things up by using different types of chocolate chips, like dark chocolate or white chocolate. You can also leave out the walnuts if you prefer a nut-free option.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but the cookies may be denser.
2. Can I make the dough ahead of time?
Absolutely! You can make the dough and refrigerate it for up to 3 days before baking.
3. What if I don’t have walnuts?
You can leave out the walnuts or substitute them with oats or shredded coconut for a different texture.
Giant Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour Use unbleached flour for better flavor.
- 1 teaspoon baking soda Ensure it is fresh for the best rise.
- 1/2 teaspoon salt Adjust based on preference.
Wet Ingredients
- 1 cup unsalted butter, softened Should be soft but not melted.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed Can use light or dark brown sugar.
- 1 teaspoon vanilla extract Pure vanilla extract recommended.
- 2 large eggs
Mix-ins
- 2 cups chocolate chips Can use semi-sweet, dark, or milk chocolate chips.
- 1 cup walnuts, chopped Optional, can substitute with oats or leave out.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a small bowl, combine flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla extract until smooth.
- Beat in the eggs one at a time.
- Gradually mix in the dry ingredients until well combined.
Baking
- Stir in the chocolate chips and walnuts.
- Drop large spoonfuls of dough onto ungreased baking sheets.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.