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Giant Chewy Chocolate Chip Cookies

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Giant Chewy Chocolate Chip Cookies

Regular sized homemade cookies are always delicious, but they are never quite as visually impressive as the giant cookies on display in coffee shops and bakeries. While the true measure of a good cookie is in its flavor, it doesn’t hurt if the actual measurements of the cookie are as big as its taste.

And these are some very big cookies.

Each one is just about 6-inches in diameter and, as if their size weren’t impressive enough, they’re very tasty, too. The cookie recipe is easy to make and takes relatively few ingredients. In fact, it is a bit of a takeoff of the ever-popular Tollhouse chocolate chip cookie recipe – but then again, so are many chocolate chip cookie recipes. It uses lots of vanilla extract and brown sugar, along with a generous amount of chocolate chips and butter, so it is quite rich. The cookies spread a lot and end up being fairly thin and very chewy from all that brown sugar. For a large cookie, I think that this is a really good balance because with a thicker cookie you run the risk of it being either cakey from the addition of too much flour or simply far too filling to eat the whole thing at once (and I’m not one for eating half a cookie and then walking away).

As I said, these cookies spread out quite a bit as they bake, so be sure to leave about 6-inches between each 1/4-cup ball of dough. I baked only 3 or 4 cookies on each baking sheet. Fortunately, since the recipe only makes about 14 cookies, limiting the number on each sheet doesn’t mean that you’ll spend hours in front of the oven to get the whole batch baked.

I only used chocolate chips, but you can make these a bit more substantial by adding up to 3/4 cup of chopped, toasted nuts, as well. Try to get an even distribution when stirring chocolate chips or nuts into the cookie dough; since the cookies spread out a lot, you run the risk of having one cookie with only a couple of chips and one that is packed unless you pay a bit of attention when shaping the cookies. Worst case scenario, make sure you have a few extra chocolate chips on hand and just tuck them into the unbaked dough wherever you need them.

Giant Chewy Chocolate Chip Cookies
2 1/4 cups all purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 cup butter, room temperature
1 1/2 cups brown sugar
2 large eggs
2 tsp vanilla extract
2 cups chocolate chips

Preheat oven to 300F and line a baking sheet with parchment paper.
Whisk together dry ingredients – flour, baking soda and salt – in a medium bowl. In a large bowl, cream together butter and brown sugar until fluffy. Beat in eggs one at a time, followed by the vanilla extract. Gradually beat in the flour mixture, mixing just until no streaks of flour remain. Stir in chocolate chips.
Use a 1/4 cup scoop to shape large balls of dough and place on prepared baking sheets. Leave about 6-inches between each cookie to allow for spread.
Bake for 16-19 minutes, until cookies are golden around the edges. Allow to cool on baking sheets for at least 5 minutes before transferring to wire racks to cool completely.

Makes about 14 large cookies

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25 Comments
  • RecipeGirl
    May 5, 2008

    That’s one of the things I love to do at the airport… get a big, giant cookie to munch on. Rarely do I make them at home! These look pretty darn good 🙂

  • kimberleyblue
    May 5, 2008

    These are exactly the type of choco-chip cookies I loooove. Thanks for posting the recipe!

  • Jen
    May 5, 2008

    I’m just putting my last pan in the oven right now…what a treat! Thanks for sharing. Just as described…large, crispy edges and chewey!

  • Jennifer
    May 5, 2008

    Those are the best kind of cookies!

    On a side, unrelated note, I was wondering what your favorite frosting is? I have been experimenting with cupcakes and can’t find a frosting I love. Thanks so much for the help!

  • Evelin
    May 5, 2008

    These are some GIANT cookies!:)
    Chewy and big – what’s there more to want?

  • Patricia Scarpin
    May 6, 2008

    Wow, Nic, these are huge! 🙂

  • Karina
    May 6, 2008

    The bigger the better I always say. 😉

  • Daughter of Food
    May 6, 2008

    I picked a bad week to start Weight Watchers.

  • Stephany
    May 7, 2008

    THANK YOU! I’ve been searching for a flat and chewy cookie recipe – will make these soon!

  • Aimee
    May 21, 2008

    OMG the texture in these bad boys was amazing! I used Nestle’s Peanut Butter Chocolate Chip Swirls, and everyone gobbled em up. Next time I’m going for dark chocolate chunks. My *only* gripe, and I’m probably going to get slain for even saying this, but they were really buttery tasting/greasy…which I’m probably the only person out there that doesn’t like the taste of butter unless its just being smeared across a hot out of the oven piece of sourdough bread.

  • Teresa
    May 22, 2008

    Drat! I tried this recipe and for some reason, while very large, my cookies didn’t spread out! Any ideas why?

  • Natalia Vodianova
    May 22, 2008

    Hello…Man i love reading your blog, interesting posts ! it was a great Thursday .

  • Aimee
    June 3, 2008

    Okee, its official. These really are the best damn cookies I’ve ever had! The recipe has been committed to memory, and I’ve tried them probably 4 times now, each w/ a different type of chip. My co-workers seem to love the combo of PB/Choc swirls & mini Reese’s cups. Me, well, its a toss up between the 360 dark chocolate chunks and the Ghiridelli semi-sweets. But I’m not done experimenting. Not quiet yet…

    Nicole, if I wanted to add peanut butter and get the same kind of texture/consistency what would you recommend doing? What about oatmeal?

    Thanks so much, I always look forward to reading your new posts!!!

  • Donna
    November 23, 2008

    I had a similar problem with these cookies not spreading out or getting chewy. Mine were puffy, almost cakey. Any idea what I was going wrong??

  • Hildur
    March 21, 2009

    Why is there baking soda in this recipy and not baking powder?

    Other than that – really looking forward to trying them 🙂

  • Hildur
    March 21, 2009

    Why is there baking soda in this recipy and not baking powder?

    Other than that – really looking forward to trying them 🙂 Will be making them today (although I’ll probably substitute with baking powder and see how it goes)

  • AlexW
    June 24, 2009

    Thanks for this recipe, I am going to try to make my chocolate chip cookie much bigger with more ingredients 🙂

  • jordans
    July 21, 2009

    thanks for sharing.

    I used Nestle Peanut Butter Chocolate Chip Swirls, and everyone gobbled em up.

  • wholesale jordans
    September 3, 2009

    Ya, I used Nestle’s Peanut Butter Chocolate Chip Swirls, and everyone gobbled em up.

    Next time I’m going for dark chocolate chunks.

  • Tesco voucher codes
    September 8, 2009

    I was wondering what your favorite frosting is? I have been experimenting with cupcakes and can’t find a frosting I love. Thanks so much for the help!

  • wholesale nike
    October 20, 2009

    I used Nestle’s Peanut Butter Chocolate Chip Swirls, and everyone gobbled em up.

    Next time I’m going for dark chocolate chunks.

  • nike blazer
    November 10, 2009

    These really are the best damn cookies I’ve ever had!

    The recipe has been committed to memory, and I’ve tried them probably 4 times now, each w/ a different type of chip.

  • voucher codes
    March 22, 2010

    These cookies are so wrong, but so right! Sometimes you just cannot resist.

  • Discount Voucher
    May 16, 2010

    You’d have to have a pretty substantial oven to get all those cookies in!!

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