Giant Chocolate Chip Cookies

Chocolate Chip Cookies are a favorite around our house, especially when they are as big and delicious as these.  I made this recipe a couple years ago as a thank you gift for someone and my husband ooooed and awwwwed over them and maybe even drooled a little.  I let him taste test one to make sure they were as good as they smelled, and he has been begging me to make them for him ever since.  Fast forward two years and I finally did make him these for Father's Day.  They are a little bit of work, and they do take a little time as you need to refrigerate the dough for a day or two before baking but they are worth it!  
They really make a beautiful gift to give as a thank you, a birthday, or just because.
I packaged a few of these up to thank a friend of mine who helped me with designing flower beds and she loved them as much as my husband.
They are so amazingly good.  The recipe originally came The New York Times but I stumbled upon it via Lick the Bowl Good.

Let's get started!

NYT Giant Chocolate Chip Cookies
2 cups minus 2 Tbsp. (8.5 ounces) cake flour
1 2/3 cup (8.5 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 Tbsp. (8 ounces) granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate discs, at least 60% cacao content.  I prefer Ghiradelli baking chips and I used one bag of bittersweet chips and one bag of semi-sweet chips. 

It is important that you weigh your dry ingredients for this recipe.  It really ensures your amounts are precise. If you don't have a kitchen scale, I recommend this one.  It is easy to use and comes in several colors. I use it daily for measuring my portions and tracking my food, as well as measuring servings for my son who is diabetic. 
Sift your flours, baking soda, baking powder and salt.  Set aside.
Measure out your butter and sugars.
Using a mixer with a paddle attachment, cream butter and sugars together until very light, about 5 minutes.
It should look like this.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, about 5-10 seconds.
Add the chocolate chips.
Incorporate them without breaking them. 
Now your dough is ready to go hang out in the fridge.
Divide into two round discs and wrap well in plastic wrap.  Refrigerate for 24 to 36 hours (or up to 72 hours).
When you are ready to bake, preheat the oven to 350 degrees and line a baking sheet with parchment or a silpat.  Divide your dough into 3 1/2 ounce portions.  Again, your kitchen scale comes in handy here. 
Take your measured 3 1/2 oz dough and shape into a ball using the palms of your hands.
Because these are so big, you can only fit 6 at a time on a baking sheet.  Bake for 18 minutes, until golden but still soft.  Transfer to a wire rack and cool for another 10 minutes.
Continue with the remaining dough until you have measured, shaped and baked them all!
They are a piece of beauty.
Seriously, these cookies are bakery quality.
Did I mention they taste delicious?  I wish I had one right now.
So so good.
Eat, enjoy, or share.
Don't let the extra steps scare you from trying these cookies.
I promise, they are worth the effort!  Enjoy.


  1. Hi Andrea, I'm sorry if this is a duplicate, but my computer is acting weird this morning, so I'm not sure if my comment actually "took." :) What I wanted to say was that these cookies look and sound delicious, so I'm hoping my daughter will be willing to bake a batch for us! These would make a terrific Sunday treat. xo Lisa :)


Post a Comment

Popular Posts