How to Make Giant Chocolate Chip Cookies

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips provide antioxidants.

nuts

🥗Healthier: seeds

💰Cheaper: omit

Seeds can provide crunch without allergens.

Melt 1 cup (2 sticks) of unsalted butter in a large bowl.

Let the melted butter cool before adding 1 cup of firmly packed brown sugar.

Add 3/4 cup of granulated sugar to the butter and brown sugar mixture.

Stir the butter and sugar together with a spatula until completely combined.

Add 1 large egg and 1 large egg yolk to the mixture, ensuring the eggs are at room temperature.

Stir in 1 and 1/2 teaspoons of vanilla extract until well mixed.

In a separate bowl, combine 2 and 3/4 cups of all-purpose flour, 1 tablespoon of corn starch, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 3/4 teaspoon of salt.

Stir the dry ingredients together until completely combined.

Gradually add the dry ingredients to the wet ingredients, stirring until the batter is fully combined.

Add 1 and 1/2 cups of chocolate chips (1/2 cup regular, 1/2 cup mini, and 1/2 cup jumbo) to the dough and stir until incorporated.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour.

Preheat the oven to 350°F (175°C) about 15-20 minutes before baking.

Scoop about 1/2 cup of dough per cookie using an ice cream scoop, making heaping spoonfuls if necessary.

Roll the dough into a ball between your palms for even cooking.

Place only 2 cookies on a baking sheet to allow for spreading.

Bake the cookies in the preheated oven for about 14 to 16 minutes until the edges are light golden-brown.

Let the cookies cool completely on the baking sheet before removing them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens