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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!
Just made these for my BFF…..recovering from a ski accident!!
Hey Kathy,
Thanks a lot for giving the recipe a try, I am delighted that the recipe was enjoyed! Happy Sunday! xTieghan
I made these this week and they were a huge hit! Everyone loved them I will definitely be making these again
Hey Emily,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Sunday:) xTieghan
They are very yummy! But also very puffy. I made sure not to overbake them, each batch I baked for less time to be sure. I also tapped the tray of each batch, and flattened them nearly to pancakes, and still they are puffy. Oh well! They taste good 🙂
Hey Julia,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Have a great week:) xTieghan
hi! i noticed in the comments you said 2.5 cups of flour but in the recipe it’s 2 and a quarter. which one should i use? thank you!!
Hey Zelda,
You need to follow the recipe as listed. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Some up to show again in Chicago suburbs so decided to make your cookie recipe. They are delish and perfect for a snowy movie day. Thanks for the awesome recipe ?
Hey Jenny,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
One of my favoirte pass times is testing out new cookie recipes and I have therefore made countless variations. My husband and I agree this may be one of our all time favorites! I made mine a little bit smaller (eating more than one just feels more satisfying sometimes hahah) but they are crispy on the outside and the perfect texture on the inside!! The salt on top is my favorite! Thank you!!!
Hey Izzy,
Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan
My cookies wound up totally poofy even when I tapped them on the counter several times :'( any tips to get that flat chewy crispy-edged texture next time?!
Hey Steph,
I would try the tapping multiple times throughout the baking process. So at 2 minutes, 5 minutes, etc. I hope this helps! xTieghan
Hi! Just want to start off by saying I LOVE everything you make. I wish I can make it all! I made these cookies last night but they came out dense so I wasn’t sure what I did wrong. I came back to the website and decided to look at the comments and realized you mentioned 2 1/2 cups of flour but on the ingredient list it says 2 1/4 cups of flour. Just wanted to give you a heads up incase it was wrong. Xo
Hey Jessica,
Thanks for giving the recipe a try, so sorry these cookies came out dense for you. The measurements are correct, was there anything else you may have adjusted? Let me know! xTieghan
Just made these and unfortunately they turned out pretty pillowy and pale rather than crispy with the beautiful ridges. I noticed the recipe calls for 2 1/4 cups flour but in some comments you say 2 1/2 cups, perhaps that was the problem. Do you mind clarifying the correct flour measurement? Thank you!! Beautiful photos, hopefully the next time I make them they do turn out like yours. Xoxo
So delicious!! Absolutely worth ruining healthy-January for! I made a half-batch and used Thomas Keller’s gluten free 1:1 flour and it worked much better than I expected
Hey Kennedy,
I am thrilled that you enjoyed the recipe, thanks for making it! I hope you have an awesome weekend:) xTieghan
Love the cookies! I am curious if you have any tricks to making the cookies flatter and wider? Mine keep coming out pretty thick and dense. Thank you!
Hey Nicola,
Thanks so much for trying the recipe! For flatter cookies, pull them out of the oven while baking and “slam” the baking sheet on the counter. I hope this helps for next time! xTieghan
Hi! I see that not chilling is required, but if we want to make the dough ahead and bake when ready to eat would chilling or freezing affect the outcome? Thanks!
Hey Anne,
Yes, I would keep the dough in the fridge. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan
I made these today to make a birthday cake… I quadrupled the recipe, did two HUGE cookies, a ton of cookies the size you suggest in the recipe, and then about 30 leftover tiny cookies to sprinkle all around the “cake” mound haha Then just whipped up some fluffy icing to make a few of them double doozies! What a treat! These are the BEST! Thank you!!! =)
Thank you so much Elizabeth! I am really glad this recipe turned out so amazing for you! xTieghan
I halved this recipe. I keep rereading the ingredients list and making sure I put 1/2 in. I’m pretty sure I did everything right, but my cookies came out cakey and fluffy. I don’t think I left them in too long? Or that an extra minute or 2 would result in such a different texture. Do you have any idea what might have gone wrong? I loved how crisp on the edges and soft in the middle these looked. And how they flatten out and don’t stay puffy, then I ended up with cookies that thinned out on the edges and browned but fluffed in the middle and are cakey all over.
Hey Audrey,
Thanks for giving the recipe a try, I am sorry they did not flatten for you. Next time, pull them from the oven and “tap” the pan on the counter a few times, this will release the air pockets in the cookies making them flatter. I hope this helps! xTieghan
So so good. I mean chocolate chip Cookies what else is there to say?