Giant Chocolate Chip Cookies
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!
Servings: 8
Ingredients
- 150 g unsalted butter room temperature
- 120 g sugar
- 120 g brown sugar
- ½ tsp salt sea salt flakes or regular salt
- 2 eggs room temperature
- 1 tsp vanilla extract
- 300 g plain flour
- ½ tsp 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