Chocolate chip cookie lovers, meet the ultimate giant chocolate chip cookies.crisp on the outside, moist and gooey inside with melted chunks of dark chocolate. and best of all? they’re huge!
How do I describe thee, Giant Chocolate Chip Cookies? The perfect combination. A crispy outside. A moist, cakey and gooey inside. Flecked with chunks of melted dark chocolate that all melts in your mouth. This is the perfect recipe for those that like their chocolate chip cookies thick, cakey and moist, instead of thin and crisp.
And why leave yourself longing for more when you can have one giant cookie to satisfy your cookie dreams! A perfect treat for parties and late night cravings at home. You’ll never want to try another recipe because not only does this taste heavenly, it’s so simple to make! So let’s get into the Ingredient Notes!
This recipe calls for butter softened at room temperature. The season and climate where you live effects your room temperature, so this might mean leaving the butter out for half an hour for some or overnight for others! The butter should not be greasy and melting. It should be pretty soft to touch but still hold its shape if pressed. You will need to cream the butter and sugar.
Flour: what kind to use?
I have used equal parts all purpose flour and cake flour. The cake flour gives it a softer and more tender crumb which leads to the moist and gooey texture. If you don’t have cake flour, you can easily go ahead with replacing it in equal parts with all-purpose flour. So in the following recipe, you can use 3 cups all purpose flour instead!
Cornstarch: is it essential?
If you don’t have cornstarch lying around, you can easily leave it out. But adding it ensures the cookies come out dense, yet soft. So it’s definitely worth it!
What kind of chocolate should I use?
While you can simply opt for standard chocolate chips, for the ultimate chocolate chip cookie with a fudgy, moist center oozing with melted chocolate, the best choice is roughly chopped dark or semi-sweet/bittersweet chocolate. The ideal chocolate cacao content should be between 60-70% for it to balance out the sweetness of the cookie.
How to cream the butter and sugar?
Creaming butter and sugar is an important step in creating a soft crumb texture in the cookie, as opposed to thin and crispy. Creaming is much easier done with an electric mixer or a stand mixer using a paddle attachment, but if you don’t have one of those, you can cream it by hand using a little bit of elbow grease.
Using an electric mixer/stand mixer with paddle attachment: place softened butter in a large bowl, beat it for half a minute and then add the sugars. Beat on medium speed for 1-2 minutes or until the butter is soft, fluffy and creamy in texture and consistency. It will also become paler in color.
Creaming by hand: place softened butter and the sugar in a bowl and using a wooden spoon, smash the butter and sugar together. Don’t stir it, as that won’t combine the two. You will need to beat it like you’re mashing bananas by pressing down and smashing the butter and sugar together. After 2 minutes, or once the butter and sugar are combined and the butter is soft and creamy, switch to a fork and beat the butter-sugar mixture like you would beat eggs, whisking vigorously for 2-3 minutes or till your butter is fluffy, soft and slightly paler in color. You may need to enlist the help of a friend in this stage, but keep at it and you’ll get there!
Make your cookies even chunkier!
Drop your cookie dough onto a sheet of parchement paper and pat it into a circular shape. Using a knife, you can divide this circle into 8 large cookies or 10 regular sized cookies. Roll these up into ball shapes. If you’ve got the patience and time, freeze your unbaked cookie dough balls overnight before baking them. This will allow the butter to harden and the cookies to turn out chunkier and spread out less, also giving them a more fudgy-cakey texture inside.
Important baking notes
- You must allow your oven to pre-heat fully before placing the cookies.
- The cookies must be baked for 10-12 minutes. They should have a golden brown color on top at which point you can take them out. They will seem very undercooked on the inside when you take them out, but trust me, they will continue to cook as they cool and will get that fudgy, moist texture inside. If you allow them to bake longer, they will lose some of that moisture and gooey-ness and will have a cakier crumb.
Best Ever Giant Chocolate Chip Cookies
- 1 cup unsalted butter, softened at room temperature (227g)
- 1 cup brown sugar, packed (200g)
- ½ cup granulated sugar (100g)
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour (260g)
- 1 cup cake flour* (130g)
- ¾ tsp salt
- 1 tsp baking soda
- 1 tsp cornstarch**
- 1 cup roughly chopped semisweet chocolate (60-70% cacao) (175g)
- Preheat oven to 400°F/200°C. Place a sheet of parchment paper on a baking sheet.
- In a large bowl, place softened unslated butter with the brown sugar and granulated sugar. Using an electric mixer or stand mixer with paddle attachment, cream the butter and sugar by beating on medium speed for 3-4 minutes, till light and luffy and slightly paler in color. See details in post for creaming by hand.
- Add the eggs, one at a time, and continue to mix in between. Add the vanilla extract and mix till combined.
- Add the all purpose flour, cake flour, salt, baking soda and cornstarch, and mix till everything is just combined. Add the roughly chopped chocolate and mix to combine evenly.
- Drop the dough onto the the baking sheet lined with parchment paper. Pat dough into a circular shape. Using a knife, cut the dough into 8-10 equal pieces. Roll each piece into a loosely shaped ball. Optional: refrigerate balls for 1 hour to overnight.***
- Place 4 balls at a time on the baking sheet and bake for 10-12 minutes, or till they start to become golden brown on top. The cookies will appear undercooked from inside, however they will continue to cook while cooling and will set. Let cookies cool for 10-15 minutes, till they have set and eat while warm.