Hey everybody. It's Sam here from Sugar Spun Run and today I'm showing you how to make giant chocolate chip cookies.
Today's giant chocolate chip cookies measure about 5 to 6 inches in diameter. These are huge, and thick, and
chewy, with slightly crisp edges, and I think you're going to absolutely love them. Now to get
started, you're going to need a large bowl and you're going to want to melt
one cup, or two sticks of unsalted butter.
Once your butter has cooled, we will add our brown sugar. Now you'll need 1 cup of firmly packed brown
sugar for this recipe. You can use light brown sugar, or you can use dark brown sugar. I actually
love using a blend of both of them. So this is about half a cup each of dark
brown and light brown sugar. That's just a personal preference. Either one will be
fine in this recipe. We'll also add 3/4 cup of granulated sugar, and just use a
spatula to stir the butter and the sugar together until they're completely
combined. One of the great things about this recipe is because it uses melted
butter you do not need a stand mixer to make this.
Now we'll add our eggs. My recipe uses 1 large egg plus 1 large egg yolk. We're adding that extra yolk and
we're omitting that other white because we want our cookies to be nice, and soft,
and chewy, and tender, and adding an extra yolk does just this for our recipe.
Another important thing to note is that you want your eggs to be at room
temperature. This is important because we've melted our butter. Our ingredients
in our bowl are at least at room temperature. If not slightly warmer. If we
add cold eggs we're going to shock our batter, and our ingredients are not going
to be as nicely incorporated as you want them to be.
We'll stir in 1 and 1/2 teaspoons of vanilla extract.
This is looking pretty good, so we're going to
set our wet ingredients aside, and you're going to need a separate bowl for your
dry ingredients. We're going to start with 2 and 3/4 cup of all-purpose flour.
We'll also add a tablespoon of corn starch, 1/2 teaspoon of baking powder, 1/2
teaspoon of baking soda, and 3/4 teaspoon of salt. Stir your dry ingredients together until everything is completely combined.
So our dry ingredients are nicely combined so let's bring back our wet ingredients.
We'll gradually add the dry ingredients into our wet ingredients.
and stir everything together until our batter is completely combined.
The last thing we need to add to our cookie dough is our chocolate chips. Now you'll need
about one and a half cups of chocolate chips. You can just use regular
semi-sweet chocolate chips, or even milk chocolate chips. That'll be fine. I
actually like to use a blend of semi-sweet chocolate chips of different
sizes. So I'm adding 1/2 cup of regular semi-sweet chocolate chips, 1/2 cup of
mini semi-sweet chocolate chips, and 1/2 cup of jumbo semi-sweet chocolate chips.
And we'll stir these into our dough.
Our giant chocolate chip cookie dough is now
going to need to chill in the refrigerator for at least an hour. It can chill longer than that. If you want to
make this the day before, or even several days in advance, that will be totally fine. I'm just gonna cover the
bowl with some plastic wrap, and this is off to chill in the fridge for one hour.
Now about 15 to 20 minutes before you're ready to bake your cookie dough, you'll
want to preheat your oven to 350 degrees Fahrenheit. Now my oven has been
preheating for a while, and my cookie dough is now chilled, and ready to bake.
So we can go ahead and start scooping this.
Each of these giant chocolate chip cookies is going to need about 1/2 cup of batter. I'm actually going to be
using an ice cream scoop instead of a traditional cookie scoop to scoop this
batter, but even this isn't quite enough. I'm going to need to make heaping
spoonfuls. That way I have a 1/2 cup of batter per cookie. Now if you let your
cookie dough chill for longer than an hour, you might notice that it's a little
bit hard to scoop. It'll probably be pretty firm. So if you let it chill for a
really long time, you can let it sit at room temperature for about 15 minutes or
so just to soften it enough so that you can scoop it.
So this is about how much dough we want per cookie. Now one thing I really recommend doing is just gently
rolling the dough between your palms to form it into a ball. Now if you just plop
the cookie dough right onto the sheet, you're gonna have some frayed edges that
are going to cook really crisp, really fast in the oven. Just to ensure that
everything cooks pretty evenly you want to have a nice round ball.
Now this recipe makes some really big cookies. So I only usually bake about two cookies on a baking
sheet at a time and you want to give these some room because they are going to spread while they're baking.
Alright we can take these over to our 350 degrees Fahrenheit preheated oven where they will need to bake
for about 14 to 16 minutes. The edges will be a nice light to golden-brown and they're finished.
These cookies are going to be really fragile while they're still warm,
so you're going to want to let them cool completely on the baking sheet before you remove and enjoy them.
And that is how you make these giant incredible chocolate-chip cookies. I really hope you guys enjoyed
today's recipe video. If you try this one out please let me know what you think I always love hearing from you.
Well thank you guys so much for watching and I'll see you next time.
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