When you’re craving a cookie from your favorite bakery, but it’s snowing and 4 degrees outside, crank up the oven and make these Giant Chocolate Chip Cookies in the comfort of your warm and toasty home.
Yes, yes this is another post about chocolate chip cookies. I would apologize, but I don’t believe there’s much room for sorrys when chocolate is involved.
We’ve talked about chocolate chip cookies a lot over the years. We’ve discussed melted butter and extra egg yolks, the merits of refrigeration, and the necessity of always slightly under baking. There have been two epic chocolate chip cookie battles, the first of which resulted in one of my tried and true favorites- The Chewy Chocolate Chip Cookie. The second, a battle between The Chewy and The Soft and Thick Chocolate Chip Cookie was a near tie, and resulted in two cookie recipes I rotate between based on my mood and cravings.
You may think a third chocolate chip cookie recipe is ridiculous, overboard, totally unnecessary. But if you’re a chocolate chip cookie connoisseur like myself, you know there’s a time and place for all the different cookies of the world, with each one bringing its own special virtues to the table.
The BEST Giant Chocolate Chunk Cookies
So what’s so special about these Giant Chocolate Chip Cookies?
- Well, the first reason is right in the title. These cookies are GIANT. Like, the size of your face. Well, maybe not your face, but a baby’s face at least. These are some big cookies.
- Second, these cookies are designed to mimic the type of big, puffy, gourmet cookies you see at your local bakery bakery. There’s something marvelous about peering into a glass case filled with stacks of big, puffy, chewy chocolate chip cookies, isn’t there?
- Third, chocolate chunks. I suppose it’s a bit disingenuous to call these Giant Chocolate Chip Cookies, because they’re really Chocolate Chunk Cookies. While you could certainly use chocolate chips here, I absolutely love the look and texture of chopped chocolate chunks. These cookies are packed with big, melty, hunky pieces of dark chocolate.
- The finishing touch to these bad boys? A sprinkling of sea salt. It’s not totally necessary, and I understand some of you have not yet jumped on the salted dessert train. Let me tell you, this is a ride you want to be on. A little coarse salt amplifies the sweetness of the cookie, bringing the flavors right to the tip of your tongue. Plus, it’s pretty. And I like pretty cookies.
Tips and Tricks for Big Cookies
- I always recommend refrigerating the dough for at least two hours to minimize spreading. The flavor will also intensify as they sit, so refrigerating overnight or freezing is even better!
- To make scooping easier, remove the dough from the fridge about 20 minutes before scooping.
- Using parchment paper or a silicone baking mat will also help prevent the cookies from spreading.
- Shaping the dough into taller cylinders rather than round balls will make them thicker.
- We’re using a scant 1/4 cup of dough for each cookie (remember these are BIG cookies!), so a measuring cup rather than a traditional cookie scoop works best.
- Space the cookies at least 3 inches apart when baking.
- Like with all my chocolate chip cookie recipes, I prefer to slightly under bake these and allow them to set up on the pan. This keeps the cookie nice and soft and chewy!
Can You Freeze Giant Chocolate Chip Cookies?
Chocolate Chip Cookies are perfect for freezing!
To freeze chocolate chip cookies:
- Prepare the dough as usual, then shape cylinders of dough and line them up on a parchment lined sheet pan. They can be placed close together, but not touching.
- Flash freeze the dough by placing the pan in the freezer for 1-2 hours. This prevents them from sticking together.
- Remove the dough from the sheet pan and place them in a freezer plastic bag. Write the name of the cookie on the bag, along with the baking temperature and time. Freeze for up to 3 months.
- To bake frozen cookie dough: Remove frozen dough balls from the bag and space them out on a silicone mat or parchment lined baking sheet. Bake in a preheated oven, adding a few minutes to the usual baking time.
This recipe can be frozen either as raw cookie dough, or even after you bake the cookies. Check out my complete guide to freezing cookies for more information.
So do you need another chocolate chip cookie recipe in your life? Yes, yes you do. I guarantee you these Chocolate Chunk Cookies are going to be featured regularly in my cookie baking rotation. Give them a try, and I’m sure you’ll agree.
Oh, and if you’re wondering what to do with that leftover egg white, check out my collection of over 50 egg white recipes!
- 2 cups + 2 Tablespoons all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 1/2 sticks unsalted butter, melted and cooled
- 1 cup brown sugar, lightly packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups chopped semi sweet chocolate, with several large chunks
- Sea salt for finishing (optional)
- In a small bowl, whisk together the flour, baking soda, cornstarch, and salt.
- In another bowl, beat together the butter and sugars until smooth. Add in the egg and yolk and beat until smooth. Beat in the vanilla extract then stir in the flour until just combined. Stir in 1 1/2 cups chocolate chunks until evenly distributed.
- Refrigerate the dough for at least 2 hours or overnight. If refrigerating overnight, you'll need to take the bowl out of the fridge about a half hour before you plan to bake these so they're scoopable.
- Preheat the oven to 350 degrees (I highly recommend an oven thermometer!). Line two baking sheets with parchment paper. Scoop the dough out into scant 1/4 cup portions. Place on the baking sheet, about 3 inches apart. Bake for 11-13 minutes or until set on the outside, but still puffed and a bit gooey in the center, rotating the pans halfway through.
- Remove from oven and dot with reserved chocolate chunks. Sprinkle with sea salt, if desired. Allow the cookies to set up for about 5-10 minutes or until they're set enough to transfer. Transfer to a cooling rack to cool completely.
See post above for tips on freezing chocolate chip cookie dough.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 92mgSodium: 368mgCarbohydrates: 47gFiber: 2gSugar: 42gProtein: 3g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.
Recipe adapted from Host the Toast