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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
These cookies are the best I’ve ever had! They are so crisp and delicious and will become a staple in my house for sure!
Thank you Cassie! xTieghan
Do these freeze? As raw dough balls or cooked cookies?
Hey De,
Yes you can freeze them either way. I hope you love the recipe, please let me know if you have any other questions! xTieghan
When do you add the sea sat, for those of us that want to use it for topping. Do you just sprinkle it after removing the cookies from the oven?
Hey Reina,
Yes that is correct:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made these. Nice and easy. Used chopped cold butter because I didn’t want to wait for room temp. Turned out puffier of course but everyone thought they were amazing! Thanks for sharing with us!
Thank you Heather! I am really glad these turned out so well for you! xTieghan
I love these cookies, however mine did not get as flat as yours! Also, there is no salt in the recipe, therefore I left it out… they are still delicious though!
I am so happy to hear that! xTieghan
These are unbelievable! I’ve been inhaling these by the hour??? Thank you!!
Thank you so much Sana! xTieghan
I just made this cookies and the taste is amazing, but the first batch came out puffy and cakey. When I flattened the second batch, the cookies still didn’t get the crinkles and super flat edges yours have. I tried knocking the pan on the counter and no luck!
I followed the recipe to a tee. Would love to know what I’m doing wrong.
Hi Bea,
So sorry about this, my only tip would be to knock the cookies sheet on the counter several times throughout the baking process. I hope this helps! xTieghan
These are pretty good. The brown butter gives a really nice taste. I followed the recipe exactly but mine didn’t come out anything like the photo. Mine were too cakey/fluffy. They still had a great flavor but I was hoping for those crispy edges and ooey gooey center.
Hi Amy,
Next time try removing the pan while baking and “slam” the pan on the counter. This will help release the air pockets and make them more of a flatter cookie. Please let me know if you need anymore help! xTieghan
I love cooking (and playing around with recipes!) but I’m much less experienced at baking. I’d been craving cookies and decided to try these, but they failed to flatten 🙁 ! I will follow the recipe more closely next time haha
Hi Genevieve! I am so glad you tried these! Is there anything I can help with? xTieghan
Why does the recipe say 2 1/4 c flour and comments say 2 1/2 c?
Hey Kathy, you should follow the recipe and use 2 1/4 cups of flour. If you feel as though the cookie dough is too loose, add an additional 1/4 cup of flour. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Delicious ! But my cookies turned out cackey 🙁 what did I do wrong?xx
Hi Natasha,
Next time try taking the cookies out while baking and “slam” the baking sheet on the counter. This will release the air pockets and flatten them out! xTieghan
Hi! Do you have any tips or changes for making these gluten free? 🙂
Hi Alexes! I have not tried these with GF flour, but if you choose to, I would recommend cup4cup. I hope you love this! Please let me know if you have any other questions! xTieghan
Hey, I’ve just come across your blog & I am so amazed by all your recipes! Great job! I want to try this!
I’m from Australia & sticks of butter here are 500g. Would you suggest using 2 sticks of butter like in your recipe ? Can you suggest an amount of grams please ?
Thank you xx
Hi Amanda! Two sticks of butter is 226 grams! I hope you love this recipe! Please let me know if there is anything else I can help with! xTieghan
Can I keep the dough in the fridge or freezer for a few days?
Hi Sarah,
Absolutely! Just be sure to bring back to room temp before baking! I hope you love the recipe, please let me know if you have any other questions! xTieghan
We made these cookies and they were the best chocolate chip cookies we’ve ever made !! Delicious, moist, and perfect.
Thank you so much Patty! xTieghan