There are chocolate chip cookies and then there are GIANT CHOCOLATE CHIP COOKIES.
The giant chocolate chip cookie trend has been going to for quite a while now. Bakeries such as Chip and Levain have seemed to master the trend. However, with trips to the city put on hold, I decided to take a stab and make my own version of the giant cookie at home.
After some research, I settled on the recipe from Delish. They seemed to go through many trials and tribulations of getting the giant cookie just right, and let me tell you it was worth it. I was a little skeptical at first when I read the ingredients and the directions that this would work. The eggs had to be added in at the end and there were multiple types of flour going into the dough. Everything seemed like it was just going to be too dry.
With a little apprehension, I followed the direction and went for it. After a small butter issue (having frozen butter and waiting for it to defrost was a true test of my patience.) the cookie dough started to take shape. Forming the balls of dough just made me laugh. I mean they were HUGE. It was at least 4 times the size of a normal cookie dough ball.
After about 2 hours in the freezer, the cookies went into the oven at a higher temperature. I watched from the outside of the oven (truly looking like a contestant on The Great British Bake Off) and waited. I was curious to see how these cookies would take shape since they were so big. They definitely flattened, but not like a traditional cookie.
I took them out of the over and to my surprise, they actually looked like something I would buy at Levain or Chip! I may never go back to making normal-sized cookies again!
Get the details on the recipe below. Happy baking!
Giant Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1 and 1/4 cups cake flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup (2 sticks) cold butter, cubed
- 2/3 cups light or dark brown sugar
- 2/3 cups granulated sugar
- 2 cups chocolate chips
- 2 large eggs, beaten
- Prepare two baking sheets with parchment paper and set aside.
- In a medium-sized bowl, whisk together the flours, baking powder, baking soda, and salt. Set aside
- In a large bowl, use a stand mixer or hand mixer to cream the butter, about 30-45 seconds. Add in the sugar and continue to cream the butter mixture. Once the mixture is a pale yellow, add in chocolate chips.
- Gradually add in the flour mixture to the butter mixture. The mixture will be a bit crumbly, so don't worry if it looks off. Add in eggs and mix until fully combined.
- Make the cookie dough balls. Each ball should weigh around 6 oz or 3/4 cups. The dough should make around 5-7 large cookies. Place the large balls of dough on a prepared tray and place in the freezer for 90 minutes.
- When the cookies are almost ready, preheat the oven to 375°. In order to get a solid cook, place one empty baking sheet upside-down in the oven and place the tray with the cookie dough on top of it. Bake for about 26 minutes, or until the edges show a golden brown tint.
This recipe was inspired by the recipe on Delish.com.
Pingback: Summer Peach Cobbler Cookies | Crisp and Crumble
Pingback: Ice Cream Sandwiches | Crisp and Crumble
Pingback: Toffee Chocolate Chip Cookies | Crisp and Crumble
Pingback: Gooey Apple Pie Filled Cookies | Crisp and Crumble
Pingback: Sarah Kieffer's Ginger Molasses Cookies | Crisp and Crumble
Pingback: Passover Flourless Chocolate Cake | Crisp and Crumble