Giant Crisp Chocolate Chip Cookies
Indulge in the ultimate cookie experience with these Giant Crisp Chocolate Chip Cookies, a delightful twist on the classic treat that guarantees crispy edges, chewy centers, and an irresistibly rich chocolate flavor. Made with a luxurious combination of semisweet chocolate chips and optional chunks of dark chocolate, each oversized cookie is packed with gooey goodness in every bite. The secret to their perfect texture lies in a balanced blend of granulated and light brown sugar, along with a generous portion of buttery dough rolled into hefty rounds for that bakery-style finish. Ready in under an hour, these crowd-pleasers are perfect for sharing—or keeping all to yourself! Whether you're craving a nostalgic dessert or a show-stopping treat, these giant cookies are sure to satisfy.
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Recipe Information
Ingredients
- 226 grams unsalted butter
- 200 grams granulated sugar
- 150 grams light brown sugar, packed
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 320 grams all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 300 grams semisweet chocolate chips
- 100 grams chopped dark chocolate (optional)
Instructions
Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper.
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the chocolate chips and chopped dark chocolate (if using) until evenly distributed in the cookie dough.
Using a large cookie scoop or your hands, scoop out roughly 4-5 tablespoons of dough per cookie. Roll each portion into a ball and place it on the prepared baking sheets, leaving at least 3 inches of space between cookies to allow for spreading.
Gently flatten each ball slightly with the palm of your hand to help them spread while baking.
Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are golden brown and the centers look just set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
6261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.6 g | 414% | |
| Saturated Fat | 187.9 g | 940% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 820.8 g | 298% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 532.3 g | ||
| Protein | 74.0 g | 148% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 545 mg | 42% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 2461 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
