Best Bonnies 6 Giant Chocolate Chip Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

6 GIANT CHOCOLATE CHIP COOKIES



6 Giant Chocolate Chip Cookies image

This quick & easy cookie recipe produces 6 giant chocolate chip cookies. Adapted from my popular chewy chocolate chip cookies, these cookies are a heaping 1/2 cup of cookie dough each and there's NO cookie dough chilling required. They're nearly 4x the size of regular cookies.

Provided by Sally

Categories     Dessert

Time 40m

Number Of Ingredients 10

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (270g) semi-sweet chocolate chips (plus extra for tops, if desired)

Steps:

  • Preheat oven to 325°F (163°C). Line 3 large baking sheets with parchment paper or silicone baking mats. (If you don't have 3 baking sheets, bake the cookies in batches.)
  • Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined. The dough will be thick.
  • Divide dough into 6 portions. Each will be a heaping 1/2 cup and weigh a little over 6 ounces. Shape each into mound, slightly flattening down the top. Place two on each baking sheet, at least 6 inches apart. Bake for 20-25 minutes or until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools.
  • Cool the cookie on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely. As it cools, press a few chocolate chips into the top, if desired, for garnish.
  • Cookies stay fresh covered at room temperature for up to 1 week.

BONNIE'S 6 GIANT CHOCOLATE CHIP COOKIES



BONNIE'S 6 GIANT CHOCOLATE CHIP COOKIES image

These cookies can be made Gluten-Free or with all purpose wheat flour. I have included instructions for both. Now everyone can enjoy them! They were such a success on the first try, that I just had to make them again. I made the first batch with wheat flour, AND then I baked a batch of gluten free cookies for me. Hubby and I...

Provided by BonniE !

Categories     Cookies

Time 35m

Number Of Ingredients 15

6 tablespoons butter, room temperature
6 tablespoons brown sugar, packed
3 tablespoons white sugar
1 teaspoon vanilla extract
2 egg yolks, room temperature
1/2 teaspoon baking soda
1 cup flour (all-purpose wheat flour, or gluten free flour, below)
12 tablespoons chocolate chips
-----gluten-free flour formula----
1/2 cup brown rice flour
1/2 cup corn starch
1/2 cup tapioca flour
1/2 cup potato starch
1/2 tablespoon unflavored protein whey
mix well, and keep in an air tight container. (you will be using 1 cup of this gluten-free formula for this recipe)

Steps:

  • 1. Cooks Notes for Perfect Cookies: Use real butter, salted for this recipe. Bring the butter to room temperature AND the egg yolks. Do NOT microwave or melt the butter, or the cookies will be flat. Remember, if you can stir the butter, it is too soft to beat. Use a hand mixer for mixing the ingredients. Don't over beat the ingredients; beat until just combined. Use an air cookie sheet for baking.
  • 2. In a medium size bowl, beat room temperature butter with brown and white sugar until it is creamy and doesn't feel grainy.
  • 3. Measure flour, protein whey, and the baking soda, and mix together, then add to the mixture in the bowl. Toss 1 teaspoon of cornstarch with the 12 spoonfuls of chocolate chips, and mix until combined.
  • 4. Divide the dough in half, and divide each half into three balls. Add the 6 balls to the ungreased, air baking sheet. These are big cookies, so give them some room so they can expand during baking. Place the baking sheet and the balls of dough in the freezer for 10 minutes.
  • 5. Cook's Note: Meanwhile, preheat the oven to 350 degrees.
  • 6. Take the cookies from the freezer. Flatten the balls just slightly until the cookies are a good inch tall. I press 4 or more chocolate chips into the tops of the cookies before baking.
  • 7. Bake cookies 12-15 minutes. Cookies will be slightly brown around the edges when done. Aim for slightly under-baked cookies for best results. Let cookies sit on the cookie sheet for 5 minutes, then gently transfer them with a spatula to a wire rack to cool. Store them in an airtight container. Cookies freeze well.
  • 8. Have one with a tall glass of milk!

Related Topics