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It’s official, this week was unintentionally summer comfort food week, and we’re ending with the best recipe ever…giant chocolate chip cookies.
Two things…
One: nothing will ever beat chocolate chip cookies…unless they are GIANT chocolate chip cookies.
Two: I’ve been in serious comfort food mode, which I find so odd considering the time of year, but sometimes life throws you a curve ball, and sometimes that means you just need to make all the comforting foods you can. You know?
In all honesty, the last week has been one of the harder ones. I have been keeping my face bright on the outside, but on the inside everything is all wacky. I’ve mentioned this before, but I have always struggled with anxiety, and with the death of my grandma + my general constant stress of work related stuff, I think it’s just been a lot…and is taking me back to my middle school days. I always find talking about it really helpful, so instead of sugar-coating things, I thought I’d just be real.
Everyone deals with their own battles and this is totally one of mine. I have found some things that really help though, one of them is just being to talk it out. I’m going to share more tips/tricks that I’ve learned over the years in Sunday’s Nine Favorite Things post, so if this topic is of interest you, stay tuned!
I’m headed back to Cleveland tomorrow for my grandma’s funeral, and while I am sad to be going back to my hometown to say a final goodbye to my Nonnie, I’m also excited to meet a new cousin, Seeley (my grandma’s maiden name), who was born yesterday. Seeley is the 17th grandchild for my grandparents. She was born exactly one week after my Nonnie passed, on the 17th day of August in the year 2017. I would say that 17 is Seeley’s number. I am excited to share a new life with my family.
In the meantime, I really want to talk about fun, happy things. Things that totally distract my mind from all of it’s craziness…
And for me, that is these cookies! Fun, happy, and so freaking good. Addictingly good, but then that’s obvious, right?
As mentioned above, there’s nothing quite like a homemade chocolate chip cookie. I had many of them growing up. My mom was a serious baker and I know I have said this a million times over, but for you newer readers, mom would have dessert on the table before dinner was even started…or decided on.
My friends always wanted to come over to my house for the cookies. I remember my best friend Stephanie and I and literally eating a whole batch one summer afternoon after lacrosse camp (which was a short-lived camp for me…cause I was not a camp goer). And all my guy friends?
They definitely came for the cookies. No one made cookies like my mom. No one.
Anyway, as you have probably gathered, cookies are a thing at my house and always will be.
Oddly, I have yet to share my mom’s perfect chocolate chip cookie recipe (should I? It’s kind of simple…), but today’s recipe is pretty similar, just a lot larger in size!
With back to school time here, I always think about chocolate chip cookies. I always loved when I would come home from school to a fresh batch of mom’s cookies, especially if it was a Friday.
Fun fact about me? Fridays as a kid were my all time favorite day of the week. I looked forward to Friday afternoon like no other kid. Come four o’clock on any given Friday I was the happiest child alive. I had two full days of no school and I was as excited as can be. Friday will forever be the best, and I promise, they’re made even better with fresh-baked cookies…
So today we are celebrating Friday with chocolate chip cookies!
But guys, these are not just any chocolate chip cookies.
Nope, these are giant chocolate chip cookies and they are just as glories as you’d expect.
Think of a chocolate chip cookie, but then double or even triple it in size. Ahhhh…enter all the heart emojis now. Why have a small cookie when you can have a GIANT cookie?!
Crisp on the outside and chewy in the center.
The edges of the cookies turn slightly crisp (only slightly, so it’s good!!) while the centers are doughy, chewy, and basically just all things perfection.
And you know what else? This cookie recipe requires zero chilling. Meaning you can get up from your desk, couch, bed, or wherever you’re reading this (wordy) post from, bake up some fresh cookies and have them ready in just about twenty-five minutes. My guess is that if you are a baker, or even just a lover of chocolate and butter, you’ll have all the ingredients on hand right now.
Okay, after all this chatting, have I convinced you that your Friday night plans should include making these giant chocolate chip cookies?
You know that mine do, alongside a cold glass of milk. Then maybe some dinner…because sometimes that’s just how we need to roll.
Watch the How To Video:
Giant Chocolate Chip Cookies
Servings: 16 cookies
Calories Per Serving: 362 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 2/3 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 2-3 cups semi-sweet chocolate chips
- flakey sea salt for topping (optional)
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment.2. In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs and vanilla, beat until combined and creamy. Add the flour, and baking soda, beat until combined. Stir in the chocolate chips.2. Using an ice cream scoop (this makes things really easy) or 1/4 cup measure, roll the dough into balls and place 3 inches apart on the prepared baking sheet (about 5 per pan). Gently push down to flatten the balls just slightly.4. Transfer to the oven and bake for 12-15 minutes or until the cookies just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Notes
*If your cookies are puffy when the come out of the oven, tap the baking sheet on the counter 2 times to flatten them down.
Friday + cookies = a very happy, smiling Tieghan. Have a great weekend everyone!
This post was originally published on August 18, 2017
Hi I’m new follower. I loved the look of these cookies, so I thought I would try them. I have only one chocolate chip cookie recipe that I use from another blogger. I been trying different ones with no luck. Just made your recipe. My husband and daughter stated they were great because they have a lot of chocolate chips. I agree they were good and I like that they are not too sugary or too sweet. However, I was dying to get that craggily look on the edges. I banged the pan, no luck they don’t look like yours. I’ll keep trying!
Welcome!! I am so glad you enjoyed this recipe and I hope you continue to love others! Thank you so much Yvonne! xTieghan
I usually love all your recipes but these chocolate chip cookies are not a favorite. Compared to most recipes the sugar amounts, both granulated and brown sugar, are decreased and I thought they lacked sweetness. My own recipe is like the original Toll House cookie but I decrease the flour by 1/8th of a cup and use dark brown sugar and my cookies look like your photos and taste like you describe. But I will continue to enjoy all your other wonderful recipe. I think cookies are such a personal preference …. you always like the one you grew-up with as a child … but it never hurts to try a new recipe!
Hi Kathy! I am so sorry to hear that.. Are there any questions I could help you with? I hope you do love other recipes of mine! xTieghan
love your recipes, and can’t wait to try this one. the posted recipe calls for 2 1/4 cups flour, but comment replies all say to use 2 1/2 cups flour (maybe you’ve tweaked your recipe since those posts from last year??). also, your video mentions adding salt, but it’s not listed in the posted ingredients list. thank you!!
HI! I like to use 2 1/4 cups flour personally and if you are not using salted butter I recommend adding 1/2 teaspoon kosher salt. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi!
Can I chill the dough in the fridge before baking it?
HI! Yes, chilling the dough is fine. Let the dough sit at room temp 20 minutes before baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Ooh! Would love to try this! Since it’s a baking recipe, any chance you can include the measurements in weight? Baking from Europe and I noticed that American recipes don’t always translate well when I do measure by cups. The flour & sugar here are a bit different. Thanks!
Hi Nicole! The best I could do for now would be to convert it using google because I do not weigh my ingredients. I will look into it though! I hope you love these cookies! xTieghan
Not bad cookies – Cookies did not come out like the picture – the picture looks like the NYT pan banging cookies (which are amazing) but these did not. And baked up a lot quicker than the 12-15 min. These were done more around 9 min.
Hi Ashley! Are there any questions I could answer for you? Please let me know! xTieghan
First time I followed the recipe exactly baked for only 10 minutes puffy & cakey- made them again the next day and used a little less than 2 cups of flour and they came out much flatter! Still didn’t get super crispy- but they where delicious! Maybe I’ll tey again with less and bake more longer? Not sure what else to try!
HI! Where do you live? that can afffect the cookies. Also, try tapping the pan against the counter when you take them out of the oven to get them nice and thin! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
We were so excited about these cookies and my daughters and I made them today. They were caked and fluffy and it wasn’t from over cooking. I checked them at 8 minutes and they were already puffed up! I tried flattening them before putting in the oven and slamming down the pan- still fluffy and Camry! Any ideas?
Hi Hallie! I am so sorry you are having trouble with these cookies. Did you change anything about the recipe? Any info you can give me would be helpful in problem solving. Hope I can help!
These are AMAZING and the best chocolate chip cookies I have every made – no contest. My husband and son agree! Thanks for the recipe!
Thank you!
I was worried after reading some of the comments, but I rolled with it anyways. I ended up baking mine for closer to 16 minutes (which is CRAZY!) and they still came out looking very light colored. I was pretty sure I wasn’t going to like them. Upon first bite I discovered they were the best cookies I’ve EVER made. Freakin crazy good. Everything you want in a chocolate chip cookie- crunchy on the outside, perfectly moist and chewy in the middle, not too sweet, not too buttery… just perfect. I’m not sure what happened with those who had their cookies come out “cakey”, but I did make a second batch of smaller sized cookies (since the recipe is specifically for extra large ones) and the small ones did not come out as well. I think these are just made to be extra large, and they are simply perfect that way. 10/10, these will now be my go-to chocolate chip cookies.
Wow! I am so happy to hear that Rachel! And I am so glad these turned out amazing for you! Thank you!
High altitude adjustments please 🙂
Hi Emily! These recipes should work great at high altitude as well! I hope you love these!
I’ve always love your recipes, but was super disappointed with these cookies. Instead of the chewy inside I was expecting (as the pictures showed) they were totally cakey – and I followed the recipe exactly. Perhaps it was something on my end, perhaps not. Thank you anyhow! Have a wonderful week!
Hi Brenna! I am so sorry these did not turn out well for you. Could I help you figure out what went wrong? Please let me know! Thank you!
Very details! Very nice!! Very good chef!! Thanks for your perfect recipe :))
Thank you Alex! I am so happy these turned out great for you!
Made these cookies last night. Yes there was extra work with process. But I enjoyed the banging part. I got pretty large crinkly cookies. Thin and crispy on edges and chewy on inside.
Yum! I am really glad you enjoyed these Danielle!
These cookies don’t turn out at all as pictured in the photos, which (given the rippled edges) look like they were made using the NYT “crinkled” cookie dropping/slamming technique during bake… The batter is fine tasting but these make a very bready and lofty cookie–if being a mile-high is part of the recipe, the author would be kind to add adjustments for average altitude or at least a note!.
Hi Lynn, I am sorry you had trouble with these cookies. It is very hard to know what went wrong without knowing how you baked the cookies. I have found that of you leave the cookies in the oven a little too long they turn cakey. Again, sorry for the trouble. Let me know if I can answer any other questions. Thanks!