Giant Chocolate Chip Cookies
Giant Chocolate Chip Cookies might be as big as your face! They’re ultra rich and thick, crisp at the edges, gooey in the middle, and chewy throughout.
Some desserts I have to be in the mood to eat. When it comes to chocolate chip cookies, however, I could always have one (or two). The kind of chocolate chip cookie I’m in the mood for can vary, though. Cakey, crispy, chewy, gooey, nutty, there are so many different kinds. One of my favorites (besides of course, the kind that sandwich ice cream) will always be the crisp and chewy yet melty and gooey kind that are best still warm with a glass of milk. Cookie dough is great, but my greatest weakness has to be cookies just out of the oven. I mean, is there any aroma more intoxicating? My last meal on earth would have to include these giant chocolate chip cookies (maybe also some brownies) because they are that over-the-top good.
This recipe is a copy-cat for the famous giant chocolate chip cookies from Levain Bakery. Unfortunately I’ve never been there so I can’t really speak to the recipe’s accuracy as a copy-cat. I don’t really care though, because whatever these cookies are they are scrumptious.
Taste: Sweet without being cloying, slight butterscotch flavor, and plenty of chocolate chips.
Texture: Perfection. Crisp and chewy on the edges, ooey and gooey inside. These cookies warm out of the oven with a cold glass of (almond) milk may be one of my favorite things in life.
Ease: The actual dough isn’t very different from most chocolate chip cookie recipes, except this one uses cold butter. Then you roll gigantic balls of dough to bake, like seriously 4 times the size of most cookies!
Pros: These are the perfect warm-from-the-oven cookies and they are just sinful. They are big enough to share if you aren’t feeling so indulgent.
Would I make this again? I’ve already made these cookies 3 times. This recipe is DANGEROUS.
Giant Chocolate Chip Cookies
Yield: 12-14 giant cookies
2 sticks cold unsalted butter, cubed
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon fine sea salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2 1/2 cups semisweet chocolate chips
Preheat the oven to 375°F. Line large baking sheets with silicone baking mats or parchment paper.
In the bowl of an electric stand mixer, beat together the butter, granulated sugar, and brown sugar on medium-high speed until well combined and fluffy. Since the butter is cold, you must use a higher-powered electric mixer. Add the eggs, one at a time, then add in the vanilla and beat until combined. Add the flour, salt, baking powder, and baking soda, beating on low speed until combined. Fold in the chocolate chips. You can cover and refrigerate the dough at this point for up to 2 days. Let the dough sit at room temperature until soft enough to form into balls.
Weigh out 4-ounce portions of dough (about 1/4 cup) and roll into an even ball. Place the dough balls on the prepared baking sheets, spacing far apart. You may need to bake in batches if you have small or too few baking sheets.
Bake for about 15-20 minutes, or until the cookies are slightly browned at the edges. Bake longer for crispier, chewier cookies, bake less for ooey gooey cookies. Serve warm or at room temperature. Cookies are best the day they are baked but may be stored in an airtight container for 2 days.