Giant chocolate chip cookies

Cookies
February 7, 2013
Cookies
February 7, 2013

Giant chocolate chip cookies

  This link says it all.  Click the title to see the full recipe for giant chocolate chip cookies!

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Giant chocolate chip cookies

 

Click the title to see the full recipe for giant chocolate chip cookies!

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Giant chocolate chip cookies

Go big or go home right? We went HUGE with these giant chocolate chip cookies loaded with massive chunks of chocolate. Enjoy with a glass of milk 🙂

Go big or go home right? We went HUGE with these giant chocolate chip cookies loaded with massive chunks of chocolate. Enjoy with a glass of milk 🙂

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 massive cookies 1x
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 massive cookies 1x
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 massive cookies 1x

Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 bag (12 ounces) chocolate chips

Instructions

  1. Preheat oven to 375ºF. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
  3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
  4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
  5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.
Recipe from Martha Stewart

— STILL HUNGRY? —

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