Giant Chocolate Chip Cookies
We've developed a plethora of chocolate chip cookie recipes, ranging from chewy to crispy, fudgy to super-sized, and even brown butter variations. However, it's safe to say that these cookies take the prize for having the most abundant chocolate chips.Taking inspiration from the renowned Gideon's Bakeshop at Disney World, we go all out by placing a generous half cup of chocolate chips on the exterior of each cookie. And don't worry—the chocolate chips inside the cookie are plentiful as well! These semisweet morsels aren't just for decoration; they contribute to the incredible deliciousness of the cookies themselves.To maintain a chewy and slightly gooey texture on the inside, while achieving beautifully browned and crispy edges, we recommend freezing the scooped dough prior to baking. This method ensures a delightful contrast in textures and flavors.
Ingredients
- 3/4 c. plus 1 tablespoon all-purpose flour
- 3/4 c. plus 1 tablespoon cake flour
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/2 c. (1 stick) cold butter, cubed
- 1/3 c. granulated sugar
- 1/3 c. brown sugar
- 1 large egg, plus one large egg yolk
- 1/2 tsp. pure vanilla extract
- 3 1/2 c. plus 2 tablespoons chocolate chips, separated
- Flaky sea salt
Instructions
- Line a large baking sheet with parchment paper and clear room for baking sheet in freezer. In a medium bowl, whisk together all-purpose flour, cake flour, baking powder, and salt.
- In the bowl of a stand mixer with the paddle attachment on low speed, cream cold butter until it begins to lose its shape, 30 to 40 seconds. Add sugar and brown sugar and continue to cream for 60 seconds more, until no large butter pieces remain.
- Add egg, egg yolk, and vanilla extract and beat until incorporated. Gradually add flour mixture and beat to combine. When a dough has formed, add in 1½ cups of chocolate chips and beat just long enough to distribute the chips.
- In a medium bowl, add the remaining 2 cups of chocolate chips. Portion large balls of dough, about 6 ounces (or ¾ cup) each. One by one, roll each ball in the bowl of chips, leaving the bottom bare. Lightly press chocolate chips into each dough ball and fill any large gaps with more chocolate chips.
- Place balls of dough on prepared baking sheet and freeze for 90 minutes. When nearing the end of the 90 minutes, preheat oven to 375ºF. Before baking, sprinkle each cookie with a pinch of flaky salt, then pile ½ tablespoon of chocolate chips on top of each ball of dough.
- Bake until cookies are golden around edges but still pale in center, 25 to 30 minutes. Let cookies cool completely before serving.
Tried this recipe?Let us know how it was!