How To Make Chocolate Chip Cookie Dough

Tessa'due south Recipe Rundown...

Taste: Sweetness without existence cloying, slight butterscotch flavour, and plenty of chocolate chips.
Texture: Perfection. Crisp and chewy on the edges, ooey and gooey inside. These cookies warm out of the oven with a cold glass of (almond) milk may be one of my favorite things in life.
Ease: The actual dough isn't very different from most chocolate chip cookie recipes, except this 1 uses common cold butter. And then you curl gigantic balls of dough to bake, like seriously 4 times the size of most cookies!
Appearance: Mouthwatering.
Pros: These are the perfect warm-from-the-oven cookies and they are just sinful. They are big enough to share if you aren't feeling and then indulgent.
Cons: None.
Would I make this once more? I've already fabricated these cookies 3 times. This recipe is DANGEROUS.

Some desserts I have to be in the mood to swallow. When it comes to chocolate chip cookies, however, I could always accept ane (or two).

The kind of chocolate chip cookie I'm in the mood for can vary, though. Cakey, crispy, chewy, gooey, nutty, there are then many different kinds. Ane of my favorites will ever be the crisp and chewy all the same melty and gooey kind that are all-time still warm with a glass of milk.

Cookie dough is peachy, but my greatest weakness has to exist cookies but out of the oven. I hateful, is in that location whatever aroma more intoxicating? My last repast on earth would have to include these behemothic chocolate chip cookies (mayhap as well some brownies) because they are that over-the-summit proficient.

This recipe was partially inspired by Levain Bakery. I had the opportunity to visit a few years agone and while the cookies were absolutely gorgeous, I found them to be too much.

Four giant chocolate chip cookies

Which is something I never idea I'd saw. But you could simply accept a few bites before y'all felt such a heaviness sitting in your stomach. I think it's because the centre of those cookies is so underdone and gooey. Don't go me wrong, it'southward amazing, merely I prefer something I tin enjoy without such limits 😉

Then this is my dream version of a huge, big, giant chocolate fleck cookie that's over the height simply still edible and enjoyable to the last bite.

Take a peek beneath in the calorie-free pinkish box for my recipe tips and answers to common questions!

How to Make PERFECT Giant Chocolate Chip Cookies

Bowl of giant chocolate chip cookie dough

Utilize COLD butter for these Behemothic Chocolate Scrap Cookies!

I know, this seems to get against everything you've learned that butter should be room temperature for creaming.

If you've read Tip #ane in my 3 Reasons Your Cookies Bomb article, then you'll know the calamity warm butter tin crusade your cookies. Overly warm butter all just ensures your cookies will spread out also thin and deplorable.

This recipe was developed to employ cold butter to ensure the cookies stay ultra thick and tall and don't flatten. Because of this, information technology's all-time to employ a stand mixer and not a hand mixer for this recipe.

Flat cookie made with warm butter vs. thicker cookie made with cool butter

Chocolate chips and chunks = maximum gooeyness!

I use both chocolate chips and chocolate chunks in this recipe to get the near gooey delicousness possible.

If using chocolate chunks, be sure to chop upward the chocolate yourself. Pre-made chocolate chunks won't get as gooey.

You tin also use baking wafers, discs, or feves such equally these in place of the chunks.

Blistering Soda vs. Baking Pulverisation in Cookies:

This recipe for Behemothic Chocolate Flake Cookies uses both baking powder and baking soda for the best of both worlds.

Blistering powder and baking soda are both chemical leaveners that work to create low-cal textures in baked goods. Although baking pulverization actually contains baking soda, the two leaveners are very different. Baking powder and blistering soda are not interchangeable – just take a await at the bear upon the type of leavener used had on each of the cookies below!

Find out more on the shocking differences betwixt these 2 leaveners in my Baking Soda vs. Baking Powder article.

comparison of chocolate chip cookies made with baking powder vs baking soda

How to shape giant cookie dough balls:

I used my biggest cookie scoop with a kitchen calibration to get accurate portions of this dough. Each ball of dough is a whopping quarter pound!

Balls of big and thick chocolate chip cookie dough

Sea Salt? The surreptitious to extra tasty cookies!

This is optional, but you can add a sprinkling of flaky finishing sea salt to the cookies right afterwards pulling them out of the oven really brings out that butterscotch season. I love fleur de sel for this. Not to mention it makes the cookies that much more mouthwatering visually!

How to Make These Cookies Ahead of Time:

These cookies are particularly best the day they're baked, in my opinion.

For this reason, I prefer to freeze the balls of cookie dough. Get my full instructions on how to freeze cookie dough here. If blistering from frozen, reduce the rut to 340°F and add a few minutes to the baking time.

More than Amazing Chocolate Chip Cookie Recipes:

Bakery Style Chocolate Chip Cookies
Peanut Butter Chocolate Chip Cookies
Soft & Chewy M&Thou Cookies
Brown Butter Chocolate Scrap Cookies
Oatmeal Chocolate Chip Cookies

3 cups (380 grams) all-purpose flour
1 teaspoon fine sea salt
1 teaspoon blistering powder
1/4 teaspoon baking soda
2 sticks (227 grams) cold unsalted butter, cubed
three/4 cup (150 grams) granulated sugar
1 i/4 cups (250 grams) packed calorie-free brown sugar
2 big eggs
ii teaspoons vanilla extract
1 1/2 cups (255 grams) semisweet chocolate chips
i loving cup semisweet chocolate chunks or wafers
Flaky bounding main salt

Preheat the oven to 375°F. Line two large baking sheets with parchment newspaper.
In a medium bowl combine the flour, blistering soda, blistering pulverisation, and salt.
In the basin of a stand mixer, beat together the butter, granulated sugar, and dark-brown carbohydrate on medium-high speed until well combined and fluffy. Add the eggs, one at a fourth dimension, and then add in the vanilla and beat until combined. Gradually crush in the flour mixture on low speed until combined. Beat in the chocolate chips and half the chunks.
Weigh out one/iv cup (4 ounces or 113 gram) portions of dough and roll into an fifty-fifty ball. Identify the dough balls on the prepared baking sheets, spacing far apart. Broil half-dozen cookies per pan. Press chocolate chunks into the top of each ball of dough.
Bake for well-nigh 15-20 minutes, or until the cookies are slightly browned at the edges and puffy. Bake longer for crispier, chewier cookies, bake less for ooey gooey cookies. Sprinkle with sea salt.
Cookies volition debunk slightly as they cool. They are best the day they are baked but may be stored in an airtight container for 2 days.

This mail was originally published in 2012 and updated in 2020 with recipe improvements, baking tips, and new photos. Photos by Ashley McLaughlin.

May 2020 Baking Challenge

This recipe was the selection for the May 2020 blistering challenge! See the entries below and check out the electric current monthly claiming hither!

Well-nigh Tessa...

I share trusted blistering recipes your friends volition LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write near all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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