Giant Chocolate Chip Cookies
This easy recipe makes the best thick and chewy chocolate chip cookies every time, with no need to chill the dough before baking!
Servings: 22 cookies
Ingredients
- 3 cups bread flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup unsalted butter; chilled and cubed
- 1 cup light or dark brown sugar; packed
- 1 cup granulated sugar
- 2 whole large eggs; chilled
- 2 1/2 tsp. vanilla extract
- 1 cup milk chocolate chips
- 1/2 cup semi-sweet chocoalte chips
Instructions
- Preheat oven to 375 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer (you could also use an electric mixer), beat the cold butter and sugars together until pale and fluffy- about 1 minute. Be sure to scrape down the sides of the bowl. Add in the eggs and vanilla extract and continue to mix.
- Slowly add in the dry ingredients and mix on low-speed until the mixture forms a dough, then add in the chocolate chips.
- Line 2 baking sheets with parchment paper and measure 1/4 cup of cookie dough and roll into a ball. Place each cookie dough ball on the cookie sheet and place them 1 1/2- 2 inches apart. You may have to bake these in separate batches.
- Bake for 13-14 minutes just until the cookie edges have are a light golden brown. Let cool for a few minutes and enjoy!
Notes
Once the cookies have cooled completely, transfer them to a sealed storage box or bag. Keep them at room temperature for up to a week.
Scratch-made chocolate chip cookies also freeze well! For the freshest taste, wrap each cooled cookie individually in plastic wrap first. Then put all of the wrapped cookies together in an airtight plastic bag, and keep in the freezer for up to one month.