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It’s official, this week was unintentionally summer comfort food week, and we’re ending with the best recipe ever…giant chocolate chip cookies.
Two things…
One: nothing will ever beat chocolate chip cookies…unless they are GIANT chocolate chip cookies.
Two: I’ve been in serious comfort food mode, which I find so odd considering the time of year, but sometimes life throws you a curve ball, and sometimes that means you just need to make all the comforting foods you can. You know?
In all honesty, the last week has been one of the harder ones. I have been keeping my face bright on the outside, but on the inside everything is all wacky. I’ve mentioned this before, but I have always struggled with anxiety, and with the death of my grandma + my general constant stress of work related stuff, I think it’s just been a lot…and is taking me back to my middle school days. I always find talking about it really helpful, so instead of sugar-coating things, I thought I’d just be real.
Everyone deals with their own battles and this is totally one of mine. I have found some things that really help though, one of them is just being to talk it out. I’m going to share more tips/tricks that I’ve learned over the years in Sunday’s Nine Favorite Things post, so if this topic is of interest you, stay tuned!
I’m headed back to Cleveland tomorrow for my grandma’s funeral, and while I am sad to be going back to my hometown to say a final goodbye to my Nonnie, I’m also excited to meet a new cousin, Seeley (my grandma’s maiden name), who was born yesterday. Seeley is the 17th grandchild for my grandparents. She was born exactly one week after my Nonnie passed, on the 17th day of August in the year 2017. I would say that 17 is Seeley’s number. I am excited to share a new life with my family.
In the meantime, I really want to talk about fun, happy things. Things that totally distract my mind from all of it’s craziness…
And for me, that is these cookies! Fun, happy, and so freaking good. Addictingly good, but then that’s obvious, right?
As mentioned above, there’s nothing quite like a homemade chocolate chip cookie. I had many of them growing up. My mom was a serious baker and I know I have said this a million times over, but for you newer readers, mom would have dessert on the table before dinner was even started…or decided on.
My friends always wanted to come over to my house for the cookies. I remember my best friend Stephanie and I and literally eating a whole batch one summer afternoon after lacrosse camp (which was a short-lived camp for me…cause I was not a camp goer). And all my guy friends?
They definitely came for the cookies. No one made cookies like my mom. No one.
Anyway, as you have probably gathered, cookies are a thing at my house and always will be.
Oddly, I have yet to share my mom’s perfect chocolate chip cookie recipe (should I? It’s kind of simple…), but today’s recipe is pretty similar, just a lot larger in size!
With back to school time here, I always think about chocolate chip cookies. I always loved when I would come home from school to a fresh batch of mom’s cookies, especially if it was a Friday.
Fun fact about me? Fridays as a kid were my all time favorite day of the week. I looked forward to Friday afternoon like no other kid. Come four o’clock on any given Friday I was the happiest child alive. I had two full days of no school and I was as excited as can be. Friday will forever be the best, and I promise, they’re made even better with fresh-baked cookies…
So today we are celebrating Friday with chocolate chip cookies!
But guys, these are not just any chocolate chip cookies.
Nope, these are giant chocolate chip cookies and they are just as glories as you’d expect.
Think of a chocolate chip cookie, but then double or even triple it in size. Ahhhh…enter all the heart emojis now. Why have a small cookie when you can have a GIANT cookie?!
Crisp on the outside and chewy in the center.
The edges of the cookies turn slightly crisp (only slightly, so it’s good!!) while the centers are doughy, chewy, and basically just all things perfection.
And you know what else? This cookie recipe requires zero chilling. Meaning you can get up from your desk, couch, bed, or wherever you’re reading this (wordy) post from, bake up some fresh cookies and have them ready in just about twenty-five minutes. My guess is that if you are a baker, or even just a lover of chocolate and butter, you’ll have all the ingredients on hand right now.
Okay, after all this chatting, have I convinced you that your Friday night plans should include making these giant chocolate chip cookies?
You know that mine do, alongside a cold glass of milk. Then maybe some dinner…because sometimes that’s just how we need to roll.
Watch the How To Video:
Giant Chocolate Chip Cookies
Servings: 16 cookies
Calories Per Serving: 362 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 2/3 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 2-3 cups semi-sweet chocolate chips
- flakey sea salt for topping (optional)
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment.2. In a large mixing bowl, beat together the butter, brown sugar and sugar until combined. Add the eggs and vanilla, beat until combined and creamy. Add the flour, and baking soda, beat until combined. Stir in the chocolate chips.2. Using an ice cream scoop (this makes things really easy) or 1/4 cup measure, roll the dough into balls and place 3 inches apart on the prepared baking sheet (about 5 per pan). Gently push down to flatten the balls just slightly.4. Transfer to the oven and bake for 12-15 minutes or until the cookies just beginning to set on the edges, but still doughy in the center. Remove from the oven and let the cookies cool 5 minutes on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Notes
*If your cookies are puffy when the come out of the oven, tap the baking sheet on the counter 2 times to flatten them down.
Friday + cookies = a very happy, smiling Tieghan. Have a great weekend everyone!
Can you add carmel bits to this recipe or any type of carmel?? Or pecans
Yeah, that would be so yummy!! xT
I absolutely love your recipes but I must say we were really disappointed in this. Our cookies are incredibly cakey and dense. I followed the directions to a T. Looks like others had similar issues?
I’m so sorry about that Jennifer! Thank you for the feedback! xT
Made this today but mine are puffy. I tried banging the cookie sheet and it didn’t do much. shouod I try using baking powder instead of baking soda??
The first two times that I made this recipe they turned out absolutely delightful. I just made two batches today and they’re turning out very cakey and fluffy. Is it two 1/4 cups of flour or is it 2 cups and 1/4 cup of flour?
Hi! It’s 2 1/4 cups! xT