These Giant Chocolate Chip Cookies will soon be your new favorite chocolate chip cookie recipe. The BEST chocolate chip cookie I have ever tried. They are everything you want and more: soft, chewy, fluffy, thick, easy to make, gooey on the inside, golden brown and slightly crispy on the outside. They are EPIC and I can’t wait for you to try. Be sure to watch the recipe video too!
After different bunches of treats and a huge load of sugar devoured, I have tracked down the best treat formula for you to make. No, scratch that. It’s a definitive chocolate chip cookie.No… stand by. It’s in a real sense your new most loved chocolate chip treat formula and you will inform the entirety of your companions concerning it.Seriously once you cause these you’ll to advance the formula to your mother, sister, grandmother, Aunt, cousin, closest companion, third cousin twice eliminated and disclose to them it’s the best goliath chocolate chip treat you have at any point had in your life
In any case, I guarantee. These treats are life changing!.If you’ve at any point been to Levain Bakery in New York, you’ll have a profound appreciation for this treat. They as of late delivered their Two Chip treat which is more chocolate chips and no pecans and this formula has 2 cups of chocolate contributes it and no pecans!
They convey warm, monster treats directly to your entryway. It’s lovely amazing.My objective was to make my own treat formula for you (Kroll’s Kookies!) yet utilizing those two treats as motivation. There are a lot of other copycat Levain pastry shop treat plans you can discover on the web and I needed mine to appear as something else.
Giant Chocolate Chip Cookies are thick, fluffy, crispy golden brown on the outside and soft, gooey and chewy on the side. It’s the perfect giant cookie.
Ingredients
- 1 1/4 cup All-Purpose Flour
- 3/4 cup Cake flour*
- 1 tsp. corn starch
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup cold, unsalted butter, cubed (8 Tbsp.)
- 1/2 cup light brown sugar, packed dark brown works too!
- 1/4 cup white granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp. vanilla extract (optional, see recipe notes)*
- 2 cups milk chocolate chips** (you can always use less chocolate if you want) or semi-swee.
Instructions
- Preheat the oven to 400°F. Whisk together the All-purpose flour, cake flour, baking soda, baking powder, cornstarch and salt together in a large bowl. Set aside.
- Place the cubed butter into the bowl of a stand mixer and secure the paddle attachement. Turn the mixer on a medium-low setting.
- Let the mixer cream the butter for 30 seconds, and then add in the brown sugar and mix 30 seconds, followed by the white sugar for 30 seconds. Cream until light and fluffy, then add in the egg and the egg yolk (and vanilla if using) and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
- With the mixer on low speed, gradually add in the flour mixture. Add it in a little at a time until ingredients are incorporated. Then add in the chocolate chips and mix just until the chocolate chips are incorporated. Turn off the machine.
- Measure out ~6, 5.7 oz. cookies. I like to use a food scale for this but if you don’t have one, simply eye-ball it. Cookies will be a little smaller than a fist, huge I know! Keep the cookies nice and tall and don’t flatten them. Bake all 6 cookies on a cookie sheet at a time. No need to spray the cookie sheet with baking spray.
- Bake cookies for 10-12 minutes or until the tops are golden brown. The secret is to pull them out before you think they are done. (See recipe notes if your cookies are gooey)
- Let them rest on the cookie sheet for at least 15-30 minutes. It’s hard to wait. Trust me, I’ve been there. Place the cookies on a cooling rack to finish cooling completely. Enjoy with a big tall glass of milk!
Notes
- Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
- I listed the vanilla extract as optional because rumor has it Levain Bakery doesn’t add vanilla in theirs. However, you can add in 1 tsp. vanilla. I’ve tested and it’s delicious!
- Feel free to make the cookies smaller in size. May need to bake for a minute or so less since they are smaller.
- My original recipe also called for 3 cups of chocolate chips but after several people made it, 3 seemed to be TOO much. 2 cups seems to be PLENTY for most people.
- No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe. It resulted in a very similar product and I thought it was better than the 100% All-Purpose cookie. To make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
- Spoon and level flours by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
- If your cookies are coming out flat or spread, you actually might need to add a few Tbsp. more flour to the recipe.
