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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
Hii Tieghan
What if you cant do eggs? Love everything about this but I cant use eggs.
Thank you
Hi Yael,
So sorry but the eggs are an important part of this recipe. I haven’t tested this but some readers recommend apple sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can I substitute almond flour for regular? How would I convert the amount?
Hi Rachel! I have not tried it almond flour with this recipe, so I am not sure how it will turn out. If you would like to use it, I would keep the flour amount the same. xTieghan
I’m confused – the recipe calls for 2 1/4 cups all purpose flour, but in all of HBH replies to the below comments asking how much flour to use, she notes 2 1/2 cups of flours. Which is correct?
Hi Eleni,
Sorry for the confusion, it is 2 1/2 cups of flour, will adjust this in the recipe. I hope you love the recipe! Please let me know if you have any other questions! xTieghan
What kind of flour could I substitute for gluten free
Hi Deb! I have not tried a GF flour with this, but many people have had success with cup4cup! I hope you love this recipe! xTieghan
so good but for them to turn out as beautifully as in your picture i needed to flatten them quite a bit! still delicious and so easy to make.
Thank you so much Karyn! xTieghan
I have tried these twice but they always come out way to puffy and cakey, even if I tap the tray ? still good though!! Love all your recipes and I think you are so inspiring. Thanks for all the amazing content you share. 🙂
Thank you so much Kate! I am so happy to hear that! xTieghan
You added salt in the video but there is no salt listed in the ingredient list. I made these without the salt, but I’ve yet to bake them. Fingers crossed.
Hi Anna! Feel free to add some flaky sea salt to the top if needed! Let me know how these turn out for you! xTieghan
Can you chill this dough overnight if not baking right away? Thanks!
Hi Ana! Yes, that will work wonderfully! Bring the dough to room temp before baking for best results. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi, i like to ask, when mixing all the ingredients, the mixer is in high or slow mix?
Your cookies look really good. Cant wait to try. Thank you for sharing
Hi there! I like to mix the dough oh a medium speed. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Hi there! I tried this recipe and the cookies were delicious. however, they weren’t giant and thin like I expected, instead remained about the same size and we’re very thick. Is there something I could have done wrong when following the recipe?
Hey Jennifer! Try removing the cookie half way through cooking and banging the baking sheet on the counter 2 times, the finish baking. Once the cookies are baked, do the same thing once more. This will deflate the cookies and keep them thin. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Made these before & they were a hit! Accidentally purchased medium eggs and was hoping to use for the recipe. I should mention I’m also in CO so the baking is always a little different then online recipes…anyhow, do you using M eggs will drastically impact this recipe? Thank you!
Hi Zoe! Using medium eggs will work just great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Is it 2 and 1/2 Cups of Flour as you have in the comment section, or 2 and 1/4 Cups of Flour as you have in the above recipe? Thanks!
HI Susie, you need 2 1/4 cups of flour for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I replaced one of the sticks of butter with browned butter and they made these all the better. Delicious!
Thank you Torri!! xTieghan
Good evening, what if I don’t have brown sugar?
Hi Rita! I would recommend waiting to make these until you can get some brown sugar. The cookies are best with the sugar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
The recipe above calls for 2 and 1/4 cups of flour but below it says 2 and a half. I guess it’s the latter because I followed the recipe and the texture is weird.
Hey Molly! You need 2 1/4 cups flour for these cookies. If you felt the texture was off, try tapping the pan on the counter after baking to deflate the cookies. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan