Why Make This Recipe
If you love cookies, this giant chocolate chip cookie is a must-try! It’s chewy, rich, and loaded with chocolate chips. Baking it as a giant cookie makes it fun to share or enjoy a big slice for yourself. This recipe is perfect for gatherings, special occasions, or simply when you need a delicious treat.
How to Make The Best Giant Chocolate Chip Cookie
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup walnuts, chopped
Directions:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt.
- In another large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla until smooth.
- Beat in the eggs one at a time until well combined.
- Gradually stir in the flour mixture until fully incorporated.
- Fold in the chocolate chips and walnuts.
- Scoop large portions of cookie dough onto a baking sheet lined with parchment paper, spacing them apart.
- Bake for 12-15 minutes or until the edges are golden and the centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve The Best Giant Chocolate Chip Cookie
Once your giant cookie has cooled, you can serve it warm or at room temperature. Cut it into wedges, like a pizza! You can also top it with a scoop of ice cream for an extra treat. Enjoy with a glass of milk or your favorite drink for the perfect pairing.
How to Store The Best Giant Chocolate Chip Cookie
To store your giant cookie, keep it in an airtight container at room temperature. It can last for about 3 to 5 days this way. If you want it to last longer, you can wrap it well and freeze it. When you’re ready to enjoy it again, simply thaw it at room temperature.
Tips to Make The Best Giant Chocolate Chip Cookie
- Make sure your butter is softened, not melted, to get the perfect cookie consistency.
- If you want extra flavor, try adding a pinch of cinnamon to the flour mixture.
- Use high-quality chocolate chips for a richer taste.
- Don’t overbake; the cookie will continue to cook on the baking sheet after you take it out of the oven.
Variation
You can customize this giant cookie by swapping out the walnuts for pecans or leaving them out entirely. You can also use different types of chocolate, like dark chocolate or white chocolate chips.
FAQs
Can I make the dough ahead of time?
Yes! You can prepare the dough and keep it in the fridge for up to 3 days before baking.
Can I use other types of flour?
You can try using whole wheat flour or gluten-free flour, but the texture may vary.
What if I don’t have eggs?
You can replace each egg with a flaxseed meal or applesauce. Use 1/4 cup of applesauce for each egg.
Giant Chocolate Chip Cookie
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Ensure the butter is softened, not melted.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs You can replace each egg with 1/4 cup applesauce.
Mix-ins
- 2 cups chocolate chips Use high-quality chocolate chips for a richer taste.
- 1 cup walnuts, chopped You can swap for pecans or leave them out.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt.
- In another large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla until smooth.
- Beat in the eggs one at a time until well combined.
- Gradually stir in the flour mixture until fully incorporated.
- Fold in the chocolate chips and walnuts.
Baking
- Scoop large portions of cookie dough onto a baking sheet lined with parchment paper, spacing them apart.
- Bake for 12-15 minutes or until the edges are golden and the centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.