Have you ever wanted to recreate those jumbo bakery-style cookies at home? Now you can...and fast! With no refrigeration necessary, my Giant Chocolate Chip Cookies can be ready in just over 20 minutes!
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I don't know about you guys, but I've missed my regular cafe outings! There's just something so comforting about sitting down to a barista made coffee and a decadently delicious treat. While I can't help you out with the coffee (hello Nespresso machine!) I can show you how to make these giant cookies that are sure to satisfy any cookie craving!
WHAT MAKES THIS COOKIE RECIPE SO GOOD?
- No refrigeration!
- Quick and easy to make.
- Cookies are gooey, chewy and deliciously soft.
- Regular, everyday ingredients.
- Gives you 8 super-sized giant cookies!
WHY MAKE GIANT CHOCOLATE CHIP COOKIES?
I think the question here is, why wouldn't you? Just look at those giant, chewy cookies! I mean, really...
So most of you probably know that I have 4 sons. And they're all adults and they all live at home! Their most favourite thing I make (apart from Annie's Apple Cakes) are chocolate chip cookies. Seriously, when I make them, they can devour a couple straight up! So I thought I'd save them some time and just make giant cookies -no brainer, really. And let me tell you, they've appreciated the upsizing!
INGREDIENTS FOR GIANT CHOCOLATE CHIP COOKIES
PLAIN FLOUR
I use regular plain (all purpose) flour. Just make sure you sift it with the bicarbonate soda beforehand.
BICARB SODA (BAKING SODA)
A leavening agent that helps the cookies rise.
SUGARS
Brown and white for adding sweetness, but the brown sugar gives these Giant Chocolate Chip Cookies a richer, caramel flavour. Brown sugar will also activate the baking soda.
SALT
Not just for enhancing the flavour, salt helps the cookies keep their shape while rising. I prefer to use sea salt flakes in my choc chip cookie recipe, but not everyone is a fan...
UNSALTED BUTTER
Unsalted butter has a sweeter, fresher flavour than salted butter. It's best to add salt to a recipe, rather than use salted butter, as different brands may use different amounts of salt. Butter is used at room temperature in this cookie recipe
EGGS
I use large, room temperature eggs for my Giant Chocolate Chip Cookies. Eggs contribute to the flavour of the cookies, as well giving the cookies their soft, delicious centres.
VANILLA
For the most ahhhmazing flavour, always use the best quality vanilla extract. Not vanilla essence -that stuff just won't cut the mustard! I use Nielsen Massey Vanilla Extract
CHOCOLATE CHIPS
I have to confess that I'm a bit of a chocolate snob and always use couverture chocolate. However, I tried making my Giant Chocolate Chip Cookies with baking choc chips in one batch and couverture chips in another. The baking chips kept their shape and looked better! Plus they still tasted delicious! I used Nestlé dark chocolate chips.
TIPS FOR BAKING GIANT COOKIES
- Bake in a conventional (not fan-forced) oven set at 190 celsius. If using fan-forced, reduce temperature to 175
- Use a strong stand mixer -both my Kenwood Major and my Kitchenaid cope well -it's a very thick dough!
- Weigh the ingredients! I've said it before... cups measure differently (some people scoop, some pack). When you weigh the ingredients, 300g is 300g every time.
- Use room temperature ingredients -this will ensure the butter and sugar is well blended and the eggs will combine nicely.
- Don't overmix the dough! You'll end up with tough cookies!
- For the same size cookies -use an ice cream scoop. I use 2 scoops of dough per cookie, which weighs approx. 120g each
- Once you've rolled the cookie balls, press them down slightly on the baking tray. This cookie recipe will give you a dough that doesn't spread as much as other cookies.
- TOP TIP: once rolled, you can freeze the dough balls for a later baking sesh -my boys love baking a fresh cookie every day! Just freeze them on a tray first, then pop into a labelled snap-lock bag.
COOKIE VARIATIONS
While i'm a HUGE fan of these Giant Chocolate Chip Cookies, I appreciate that you may want to switch my cookie recipe around a little. You can mix it up by:
- swapping the dark choc chips for white or milk.
- adding some macadamias, walnuts, pistachios etc... just replace approx. ⅓ of the choc chips with nuts.
- make regular-sized cookies (ummm...why?) with just one scoop of dough. Bake for 9-10 minutes.
NEED SOME MORE COOKIE INSPO? CHECK OUT MY OTHER DELICIOUS COOKIE RECIPES
Chocolate Lovers Skillet Cookies
Chocolate Filled Coconut Cookies
Snickerdoodle Cookies with Maple Cream Cheese Filling
Giant Chocolate Chip Cookies
Ingredients
- 150 g unsalted butter room temperature
- 120 g sugar
- 120 g brown sugar
- ½ teaspoon salt sea salt flakes or regular salt
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 300 g plain flour
- ½ teaspoon bi carb soda
- 300 g dark chocolate chips reserve a few for decorating post cooking
Instructions
- preheat oven to 190° celsius
- sift flour and bi carb soda and set aside
- in the bowl of a stand mixer, cream butter, sugars and salt on medium speed, until light and fluffy. You will need to stop the mixer a couple of times and scrape the bowl.
- turn mixer to low and add the eggs and vanilla. Mix until combined.
- turn the mixer off, then add the sifted flour and bicarb, along with the chocolate chips
- mix on low, until just combined
- using an ice cream scoop, scoop out 2 balls of dough approx 120g) and roll into a ball. Place 4 rolled balls of dough onto a lined baking tray and press down to slightly flatten.
- bake cookies for 12 minutes, until lightly golden
- Remove from the oven and quickly push a few leftover choc chips into the cookies
- Slide baking paper off the tray and allow cookies to set on a cool surface
- Cookies are best eaten within a couple of days and can be frozen for a couple of months
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Fletcher says
Excellent recipe, I like doing these as a normal sized cookie