The Best Giant Chocolate Chip Cookie
There’s something irresistibly comforting and nostalgic about a chocolate chip cookie. Now imagine that bliss magnified, transformed into a giant cookie that’s crisp on the edges yet chewy in the center. This recipe for the best giant chocolate chip cookie is not just a dessert; it’s a centerpiece for gatherings, a delightful treat for loved ones, and a self-indulgent experience for any cookie lover!
Why Make This Recipe
- Satisfies cravings: A single giant cookie can fulfill the desire for something sweet without the fuss of baking multiple cookies.
- Impressive presentation: Nothing wows guests quite like a cookie the size of a dinner plate!
- Customizable toppings: Add your favorite mix-ins like nuts or dried fruits to personalize every bite.
This recipe stands out for its balance of rich flavors and textures, from the buttery goodness of the dough to the melty chocolate chips that beckon you with every bite.
Easy Method for Making The Best Giant Chocolate Chip Cookie
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
- 1 cup chopped walnuts (optional)
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour and baking soda; set aside.
- In a large bowl, using a mixer, beat the butter and sugars together until light and fluffy.
- Add the salt, vanilla, and eggs, mixing until well combined.
- Gradually add the flour mixture to the wet ingredients until just combined.
- Fold in the chocolate chips and walnuts.
- Drop large scoops of dough onto a parchment-lined baking sheet, spacing them apart.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Storage Tips for The Best Giant Chocolate Chip Cookie
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigerator: Keep in an airtight container for up to a week.
- Freezer: Freeze for up to 3 months. Wrap tightly in plastic wrap and place in a freezer-safe bag.
How to Serve The Best Giant Chocolate Chip Cookie
- Slice and Share: Cut the giant cookie into wedges for sharing. You can serve it warm alongside a scoop of vanilla ice cream for a delectable dessert.
- Chocolate Drizzle: Enhance the cookie by drizzling melted chocolate over the top for extra sweetness and flavor.
- Garnish with Whipped Cream: A dollop of whipped cream on top can take this cookie to new heights, creating a dessert that feels both special and indulgent.
Tips to Make The Best Giant Chocolate Chip Cookie
- Use Room Temperature Butter: This ensures that your butter and sugar mix together smoothly for the right texture.
- Don’t Overmix the Dough: Mix until just combined to keep your cookie chewy.
- Adjust Baking Time According to Preference: For a gooier center, take the cookie out a couple of minutes earlier; for a firmer texture, allow it to bake the full time.
Variations
- Nut-Free: Omit the walnuts and consider replacing them with additional chocolate chips or even peanut butter chips for an added twist.
- Flavors: Try adding a tablespoon of instant coffee granules to the mix for a mocha flavor, or substitute half of the chocolate chips with white chocolate for a different taste experience.
FAQs
Q: Can I use whole wheat flour instead of all-purpose flour?
A: Yes, you can substitute whole wheat flour for a healthier version. However, the texture may be denser.
Q: How do I keep the cookie from spreading too much?
A: Ensure that the butter is properly creamed but not too warm, and chill the dough for 30 minutes before baking to minimize spreading.
Q: Can I make the dough ahead of time?
A: Absolutely! You can prepare the dough, shape it into a ball, and refrigerate it for up to 3 days or freeze it for up to 3 months.
Creating the best giant chocolate chip cookie is an easy and fulfilling baking endeavor. Whether you’re sharing it with friends and family or indulging in a slice all to yourself, this giant treat is bound to bring smiles and satisfy sweet cravings alike. Try it out, and you may just find a new favorite dessert to add to your repertoire!
Print
The Best Giant Chocolate Chip Cookie
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A giant chocolate chip cookie that is crisp on the edges and chewy in the center, perfect for sharing and customizing with various toppings.
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour and baking soda; set aside.
- In a large bowl, using a mixer, beat the butter and sugars together until light and fluffy.
- Add the salt, vanilla, and eggs, mixing until well combined.
- Gradually add the flour mixture to the wet ingredients until just combined.
- Fold in the chocolate chips and walnuts.
- Drop large scoops of dough onto a parchment-lined baking sheet, spacing them apart.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Store in an airtight container: Room temperature for up to 4 days, refrigerated for up to a week, or frozen for up to 3 months.