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–+ servings

Giant Chocolate Chip Cookies

These bakery-style giants are thick, gooey-in-the-center chocolate chip cookies with crisp edges and a sprinkle of flaky salt. A short chill and a two-stage bake deliver dramatic height and melty pockets of chocolate.
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Prep Time: 45 minutes
Cook Time: 14 minutes
Total Time: 59 minutes
Servings: 10

Ingredients
 

Cookie Dough

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 3/4 teaspoon espresso powder enhances chocolate flavor; optional but recommended
  • 1 cup unsalted butter, softened
  • 1 1/4 cups light brown sugar, packed
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon pure vanilla extract
  • 2 cups mix of chocolate chips and chopped chocolate semi-sweet or dark
  • flaky sea salt for finishing, optional

Instructions

Preparation Steps

  • Whisk the flour, cornstarch, baking soda, fine sea salt, and espresso powder in a medium bowl until evenly combined; set aside.
  • In a large bowl with a mixer (paddle), beat the softened butter with the brown sugar and granulated sugar on medium-high until pale and fluffy, 3–4 minutes. Scrape the bowl.
  • Add the egg, egg yolk, and vanilla. Mix on medium just until the mixture looks silky and emulsified, about 30 seconds.
  • On low speed, add the dry ingredients in two additions, mixing only until a few streaks of flour remain. Fold in the chocolate mix by hand to avoid overworking the dough.
  • Cover and chill the dough for 30 minutes to firm slightly. While it chills, line two rimmed baking sheets with parchment and position a rack in the center of the oven.
  • Preheat the oven to 375°F (190°C). Using a large scoop (about 1/3 cup), portion 10 mounds. Stack two mounds together for each cookie to create tall towers and set them 4 inches apart. Press a few extra chocolate pieces on top and sprinkle lightly with flaky sea salt if using.
  • Bake at 375°F for 7 minutes, then (without opening the door for long) reduce the oven to 350°F and continue baking 5–7 minutes more, until edges are set and centers look puffed with a slight wobble.
  • Firm up the edges by giving the pan one confident tap on the rack, then cool cookies on the sheet for 10–15 minutes before transferring to a wire rack to finish setting.

Notes

Tip: For perfectly round giants, scoot a large round cookie cutter around the hot cookies right after baking to tuck in uneven edges. Store airtight at room temperature up to 3 days, or freeze dough towers for up to 2 months and bake from frozen, adding 1–2 minutes.
This recipe is an original creation inspired by classic Giant Chocolate Chip Cookies flavors. All ingredient ratios and instructions are independently developed.