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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
can you provide the Metric amounts for this recipe! thank you
Hi! The best I could do for you is to google the amounts, which I am not postive if they would be accurate! I am sorry about that. Let me know if there is anything else I can help you with! xTieghan
Omg-made these! Always on a quest for a better chocolate chip cookie and this fit the bill! Simple to put together. They were delicious! They were Cakey, which I love! I believe this might be my go to recipe in future!
I love to hear that! So glad this turned out so well for you Carol! Thank you! xTieghan
I made these for a bake sale, and they were a huge hit! Thanks for the recipe 🙂
Thank you so much for trying these Vicky! So glad they turned out amazing! xTieghan
Amazing Cookies!!! Made two batches and they were GONE before they cooled down! haha! Thank you!!
Love that!! Thank you Jaya! xTieghan
Yummy cookies!
I had some trouble with the texture of the cookies at first. I didn’t have parchment paper so I just baked the cookies straight on the pan, and I ended up with incredibly cakey cookies even after I adjusted the baking time. All I could think of that I did different was sub out half the white sugar for maple sugar (which I do often and it isn’t a problem) and I didn’t use parchment. I had one batch of dough left so I kinda did an experiment- 2 cookies on parchment, 2 on aluminum foil, and one straight on the pan. Sure enough, the cookies on the parchment turned out exactly like the pictures in the recipe! The aluminum foil wasn’t far off, but the straight-on-the-pan cookies were super cakey. Anyways, I learned something new today! Thanks for the delicious recipe Tieghan!
I am really glad these cookies turned out so well for you! Thank you so much! xTieghan
Hello,
This recipe seems amazing
But can i add cocoa if i would like it to be a chocolate cookie.
Thanks.
Hi Razan, I would not recommend adding cocoa as I fear you will be left with a dry and cakey cookie. Baking is very precise and adjustments like this can greatly affect the outcome of the cookie, so I am just not sure how well the cocoa would work. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
HI, I made these cookies as wanted to have flat chewy texture. Followed directions except made them smaller. I also tapped them out of the oven to flatten. They are quite puffy and cake-like and I’m wondering what I could’ve done wrong. Dough was too warm to get off scoop so I did chill dough for a few minutes for first batch only.First batch is same as rest of batches. Any suggestions?
Hey Linda, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? I am surprised that even after taping on the counter they where still puffy. How long did you bake? I wonder if maybe you remove the cookies earlier they will be flatter? It sounds to me like they just need less time in the oven.
Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
For some reason my cookies came out puffy and fat. Not thin and crispy/chewy! What did I do wrong?!??
Hi Laura, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
Hate leaving a less than raving review, but cookies had a “cakie” like texture, fluffed up and did not “deflate” in the center. There were no cripsy edges …kinda like a pancake ?. Followed the recipe exactly. At first thought it was just me, but read the reviews after I made them. Your picture is so pretty
Hi Heidi, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? Where do you live? Environments can make a big difference when baling, especially cookies. Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
I was very afraid to do this recipe because of some of the comments. I am rarely a cook and don’t even bake but these look so good I wanted some! I even tried another site’s recipe instead after reading the comments because I had bought all of the ingredients and chickened out. And those cookies turned out awful so I came back to make these. I did what the recipe asked including the 2 1/4 cups of flour. I live in Miami and made each batch of 5 at 15 minutes and banged the tray on the counter to flatten them as you noted. Guys….these are the best chocolate chip cookies that I personally have ever had. They looked flat and same color as pictures. Not as wrinkly on the edges but for sure flat, large in size, soft and very yummy.
So glad you ended up trying these Linnette! Thank you so much! xTieghan
Was my comment published ?
Hi ! I made this recipe today and it was really tasty ! I’m really difficult with cookies and I struggle to find the best recipe. I found that these cookies aren’t chewy enough… they are too much crumbly or sandy. BUT, they are not too sweet and really soft, they melt in mouth ! So good. However, they don’t look like your cookies.. they are flat and not with “bulges”. How can I improve it ? Thanks for the recipe ! I love your blog:)
Hey Emilie! Would you mind telling me how exactly you are baking these cookies? Are you following the recipe to a T? Are you changing anything? Any details will be really helpful! Happy 4th of July! Thank you! xTieghan
Best chocolate chip cookies I’ve ever had! Definitely be sure take them out early so they have time to bake on the tray, which creates the folds. Took me a few rounds to get it right but the pay off was well worth it. A must try!
Thank you so much Allie! I hope you love these! xTieghan
You say in the comments 2-1/2 cups flour
But the recipe says 2-1/4 cups, which is it?
Hi Steve, I use 2 1/4 cups personally and the cookies turn out great! Some people have needed to use 2 1/2 cups due to the climate they live in, so this is what I am referring to in the comments. I recommend starting with 2 1/4 cups and adding the extra 1/4 cup flour if the dough feels overly wet. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Sea salt topping before or after oven?
Hey Allie, I like to add the salt as soon as the cookies come out of the oven. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan