Giant Chewy Chocolate Chip Cookies28

Secret Techniques for Massive Texture

The Science of the Ripple: High moisture from the extra egg yolk interacts with the dark brown sugar to create steam, which lifts the dough before it sets. As the cookie cools, the structure collapses slightly, creating those beautiful, chewy ripples around the edges.

Choosing the right size matters because the thermal mass of a larger dough ball keeps the center underbaked while the outside crisps up. If you're looking for that "forever chewy" vibe, go for the larger 80g or 100g portions.

Essential Metrics for Perfect Batches

Precision is your best friend when you're aiming for that specific giant chewy chocolate texture. I always tell my friends to stop guessing and start measuring. If your butter is too hot, the cookies will melt into a sad film. If the oven is too cold, they’ll dry out before they brown.

• Internal Temperature: Ensure your melted butter has cooled to roughly 70°F (21°C) before adding sugars to prevent melting the sugar crystals.
• Dough Weight: For this specific chewy chocolate chip cookie recipe, aim for 80g to 100g per ball for that signature bakery look.
• Oven Calibration: Bake at 325°F (165°C) to allow the large cookies to cook through without burning the edges.

The skillet method is a fun twist if you want one giant "pizza" cookie. It produces a much denser, more decadent result because the cast iron holds heat so efficiently.

high-quality Ingredients on Budgets

You don't need expensive European butter to get a professional result. By using dark brown sugar and an extra yolk, we mimic the richness of high fat dairy without the premium price tag. It's a smart way to get those buttery chewy chocolate chip cookies without overspending at the specialty grocer.

For a budget friendly swap, you can use high-quality chocolate chips instead of chunks, though chunks provide those iconic "pools" of chocolate. If you want to try something different, these techniques are quite similar to what I use in my Peanut Butter Cookies recipe to keep them from getting too crumbly.

• 2.25 cups all purpose flour (281g): Why this? Provides the structure needed for a large cookie.
  • Substitute: 1:1 gluten-free baking blend (usually results in a slightly grittier texture).
• 0.75 cup unsalted butter (170g): Why this? Melted butter creates a denser, chewier bite than creamed butter.
  • Substitute: Salted butter (just omit the sea salt in the dry mix).
• 1 cup dark brown sugar (200g): Why this? High molasses content for extra chew.
  • Substitute: Light brown sugar + 1 tsp molasses.
• 0.5 cup granulated sugar (100g): Why this? Helps the edges get that necessary crispness.
  • Substitute: Raw cane sugar (adds a slight crunch).
• 1 large egg + 1 yolk: Why this? The yolk adds fat and protein for a fudgy interior.
• 1 tbsp vanilla extract: Why this? Essential for that "bakery aroma."
• 1 tsp cornstarch: Why this? Keeps the center tender.
• 2 cups semi sweet chocolate chunks (340g): Why this? Irregular sizes mean chocolate in every single bite.

Tools Required for Professional Results

You really don't need a high end stand mixer for large chewy chocolate chip cookies. In fact, I prefer a simple bowl and a sturdy spatula. Over mixing is the enemy of chewiness because it develops too much gluten, making the cookies tough.

A heavy duty baking sheet is the one thing I'd suggest investing in. Thin, cheap pans warp in the heat and cause uneven browning. If you find your cookies are always burnt on the bottom, it's likely your pan, not your oven. Using parchment paper or a silicone mat is also non negotiable for easy release.

Detailed Instructions for Bakery Results

Phase 1 Prep Buttery Base

Melt the 0.75 cup unsalted butter in a small saucepan or microwave. Set it aside to cool for at least 10 minutes until it's no longer hot to the touch. Note: Adding sugar to hot butter can cause the oil to separate.

Phase 2 Incorporate Dry Elements

Whisk together the 2.25 cups flour, 1 tsp cornstarch, 1 tsp baking soda, and 0.5 tsp sea salt in a medium bowl. Ensure there are no large clumps of soda.

Phase 3 The Rich Wet Mix

In a large bowl, combine the cooled butter with the 1 cup dark brown sugar and 0.5 cup granulated sugar. Whisk vigorously for about 2 minutes until the mixture looks like wet sand.

Phase 4 Add the Liquids

Beat in the whole egg, the extra egg yolk, and the 1 tbsp vanilla extract. Mix until the batter is glossy and smooth.

Phase 5 Fold In Flour

Slowly add the dry ingredients to the wet. Use a spatula to fold gently until just a few streaks of flour remain.

Phase 6 The Fold Ins

Toss in the 2 cups of semi sweet chocolate chunks. Fold them in carefully until evenly distributed throughout the dough.

Phase 7 The Critical Chill

Cover the bowl and refrigerate for at least 30 minutes. Note: This prevents the giant cookies from spreading into flat pancakes.

Phase 8 Mastering the Bake

Preheat your oven to 325°F (165°C). Scoop large 80g balls onto a parchment lined sheet, spacing them 3 inches apart. Bake for 12 minutes until the edges are golden but the centers look soft.

Phase 9 The Final Touch

Remove from the oven and immediately sprinkle with the 1 tsp flaky sea salt. Let them sit on the pan for 10 minutes to allow the center to set fully.

Solving Common Cookie Baking Problems

If you've ever dealt with flat and chewy chocolate chip cookies that look more like lace than a dessert, don't panic. Usually, it's a temperature issue. If your kitchen is hot, your dough is going to be soft. Just like the tips in this How to Bake recipe, chilling is the secret weapon for height and texture.

Prevent Excessive Spreading

If your cookies come out too thin, the butter was likely still too warm when you mixed it, or the dough wasn't chilled long enough. The fat needs to be solid enough to hold the flour structure until the heat of the oven sets the proteins.

Common Mistakes Checklist

• ✓ Using eggs straight from the fridge (they won't emulsify with the fat).
• ✓ Forgetting to level off the measuring cups (leads to dry, tough cookies).
• ✓ Crowding the pan (giant cookies need room to breathe).
• ✓ Pulling them out too late (they should look slightly "underdone" in the middle).

Creative Variations for Every Occasion

If you want to take this big fat chewy chocolate chip cookies base and run with it, there are a few easy swaps. For a deeper flavor, try browning the butter first. Simmer the butter until it smells nutty and has little brown specks, then let it cool completely before using.

It adds a toasted marshmallow note that is honestly life changing.

Chef's Tip: Freeze your chocolate chunks for 10 minutes before folding them in. This keeps them from melting into the dough, ensuring you get distinct "pockets" of chocolate rather than a muddy colored cookie.

If you're baking chewy chocolate chip cookies high altitude, you might need to add an extra 2 tablespoons of flour and decrease the sugar by 1 tablespoon. This helps the structure hold up against the lower air pressure.

For those who need a dairy-free version, use a high fat vegan butter stick (not the tub kind) and ensure your chocolate is dairy-free.

Keeping Your Cookies Fresh Longer

The best part about these forever chewy chocolate chip cookies is that they actually stay soft for days. The secret is the dark brown sugar; the molasses keeps drawing moisture from the air into the cookie.

• Storage: Keep them in an airtight container at room temperature for up to 5 days.
• Freezing: You can freeze the raw dough balls for up to 3 months. Bake them straight from the freezer just add 2 minutes to the bake time.
• Zero Waste: If you end up with stale cookies (unlikely, but possible!), crumble them over vanilla ice cream or use them as a base for a decadent cheesecake crust.
• Reheating: To get that "just out of the oven" feel, pop a cookie in the microwave for 8-10 seconds. Don't go longer or the chocolate will turn into lava.

Best Ways to Enjoy Treats

While the classic milk dunk is a legend for a reason, these giant cookies are sturdy enough to handle more. My favorite move is the Jumbo Ice Cream Sandwich. Take two cooled cookies, put a massive scoop of sea salt caramel ice cream in the middle, and squish them together.

Wrap them in plastic wrap and freeze for an hour. It’s the ultimate summer dessert.

The salty sweet balance of this chip cookies28 recipe also makes them a perfect pairing for a strong cup of black coffee or a glass of cold brew. The bitterness of the coffee cuts through the richness of the dark brown sugar and semi sweet chocolate chunks, making every bite feel like the first one.

Trust me, once you master this method, you'll be the designated "cookie person" for every party.