Flat cookies can be a common frustration, but usually, one of a few factors is at play:

• Too much butter! An excess of butter can cause cookies to spread too much, resulting in a thin, greasy texture. Ensure accurate measurements.
• Insufficient leavening agents like baking soda or baking powder. These ingredients are crucial for helping cookies rise and achieve a desirable texture. If your baking soda is old, it might not be active enough.
• Not enough flour. If your cookie dough looks overly wet, sticky, or soupy, it likely needs a bit more flour to provide structure. Flour acts as the backbone of the cookie.

For cookies that are softer and thicker, consider using softened butter and creaming it thoroughly with the sugars instead of melted butter. Additionally, you might experiment with slightly increasing your leavening for a more cake-like rise, but be cautious not to add too much, which can lead to a metallic taste.

These magnificent cookies store wonderfully, allowing you to enjoy them for days!

Once baked, it is crucial to allow the cookies to cool completely on the baking pans before attempting to move them. They are quite fragile when warm and need time to set. After fully cooled, transfer them to an airtight container. Stored at room temperature, they will remain fresh and delicious for 3-4 days, though they rarely last that long!

To Freeze Chocolate Chip Cookies (Dough): Prepare the cookie batter exactly as directed in the recipe. Using your cookie scoop, portion out individual cookie dough balls onto a large baking tray or sheet lined with parchment paper. Ensure the dough balls do not touch each other. Flash freeze them until they are solid (this usually takes about 2 hours). Once frozen solid, transfer the dough balls to a freezer-safe bag or container. They can be kept frozen for up to 3 months, ready for whenever a cookie craving strikes!

To Bake Frozen Cookie Dough: When you’re ready to bake, simply arrange the frozen cookie dough balls onto a prepared baking sheet (no need to thaw). Bake them as directed in the recipe, but be prepared to add a few extra minutes to the baking time, as they are starting from a frozen state. Keep an eye on them until the edges are golden and the centers look slightly underbaked.

Absolutely, you can! This versatile dough is perfect for creating regular-sized cookies as well. For standard cookies, we recommend using a 3/4 ounce cookie scoop. This is a common size for everyday cookies and will produce a batch of smaller, yet equally delicious, treats from this recipe. (As a side note, the 3/4 oz scoop I own is incredibly heavy-duty and the best I’ve ever used – not sponsored, just a genuine recommendation!)

For these particular giant chocolate chunk cookies, I’m wholeheartedly in favor of melted butter! These are honestly some of the BEST chocolate chunk cookies I’ve ever created, and the melted butter is a key component. Beyond the incredible flavor, it significantly simplifies the baking process. There’s no need to haul out an electric mixer; a simple bowl and whisk are all you require. The flavor imparted by melted butter is so uniquely rich and indulgent, you might find yourself never wanting to revert to softened butter again for your chocolate chip cookie endeavors!

Cookie scoops are categorized by size, and choosing the right one is essential for achieving your desired cookie dimensions:

For Regular Cookies: Opt for a 3/4 ounce cookie scoop. This is your go-to for standard-sized, everyday cookies.

For Bakery-Style Giant Cookies: To achieve that impressive, substantial bakery look and feel, you’ll need a 2 oz cookie scoop. This is the size used in professional bakeries to create those generously sized, indulgent treats.

Every ingredient plays a vital role in crafting these perfect giant chocolate chip cookies:

• Unsalted Butter: Please, melt your butter! It’s not just about ease; it’s about infusing a wonderful, subtle toffee flavor into your cookies. If you only have salted butter, simply reduce the amount of added salt in the recipe by 1/2 teaspoon to maintain balance.
• Light Brown Sugar and Granulated Sugar: A blend of both sugars is essential, a trick even professional bakeries employ. Brown sugar contributes moisture and chewiness due to its molasses content, while granulated sugar aids in crispness and helps the cookies spread perfectly.
• Eggs: This straightforward chocolate chip cookie recipe calls for whole eggs, not just yolks. They provide structure, richness, and moisture, binding the dough together beautifully.
• Bread Flour: For that ultimate chewy texture, bread flour is ideal due to its higher gluten content. However, if you don’t have it on hand, all-purpose flour will still yield excellent results, as proven by this recipe.
• Chopped Chocolate: This is where the magic happens! I personally used one 4.5 oz bar of Hershey’s Special Dark Chocolate Candy Bar and Hershey’s Milk Chocolate Nuggets, coarsely chopped. Using an equal amount of both creates an incredibly rich and balanced chocolate flavor and texture that truly sets these cookies apart from those made with standard chips.
• Salt: Essential for balancing sweetness and enhancing the deep flavors of the chocolate. If using salted butter, remember to adjust the recipe’s salt content accordingly.
• Leavening (Baking Soda): Baking soda is a powerful leavening agent. In this recipe, only one teaspoon is needed to provide the perfect lift and spread for these giant cookies. It contributes to their characteristic chewy texture.

Follow these simple steps to create your own batch of delicious, giant bakery-style chocolate chip cookies:

• Prepare Your Workspace: Preheat your oven to 370°F (185°C). Line three baking sheets with silicone mats or parchment paper to prevent sticking and ensure even baking.
• Melt the Butter: Gently melt the butter in a saucepan over low heat or in the microwave. Set it aside to cool slightly.
• Combine Sugars and Butter: In a large mixing bowl, combine the granulated sugar and light brown sugar. Pour in the slightly cooled melted butter and whisk vigorously until a smooth, well-combined paste forms.
• Add Eggs: Crack in the two eggs and continue to whisk until the mixture is completely smooth and lightened in color.
• Incorporate Dry Ingredients: Gradually whisk in the all-purpose flour and baking soda until just combined. Be careful not to overmix, as this can lead to tough cookies.
• Fold in Chocolate: Gently fold in your generous amount of chopped semi-sweet and milk chocolate chunks. Ensure they are evenly distributed throughout the dough.
• Chill the Dough: This step is crucial for flavor development and cookie structure. For a quicker option, chill the dough in the freezer for 30 minutes. If time allows, cover the bowl and refrigerate overnight (or up to 4 days) for even deeper flavor and less spreading.

Achieving that perfect balance of soft and chewy is the holy grail for many cookie bakers. Here’s how to ensure your chocolate chip cookies have that irresistible texture:

• Softened Butter Method: For maximum softness, start with softened (not melted) butter. Cream it together with your sugars until light and fluffy. This creaming process incorporates air, leading to a softer crumb.
• Brown Sugar is Key: Brown sugar contains molasses, which contributes significantly to moisture and chewiness. A higher ratio of brown sugar to white sugar will enhance the chewy factor.
• Consider Bread Flour: As mentioned, bread flour’s higher protein content encourages gluten development, resulting in a more elastic, chewy cookie.
• Never, Ever Overbake! This is the most critical tip. Cookies continue to cook and set as they cool. Pull them from the oven when the edges are just set and golden, but the centers still look slightly soft, puffy, and even a little underdone. They will firm up to perfection as they cool.
• Proper Storage: Store cooled cookies in an airtight container to maintain their softness.

Yes, chilling the cookie dough is highly recommended for these giant chocolate chip cookies! While not strictly mandatory for every cookie recipe, for truly exceptional results, it makes a significant difference. To speed up the chilling time, I often pop my cookie dough batter into the freezer for about 30 minutes. This makes it nice and firm, yet still perfectly scoopable. However, if time permits, keeping the dough refrigerated for a longer period – even up to 4 days – yields divine results. The longer the dough rests in the fridge, the more the flavors deepen and meld, resulting in cookies with an even richer, more profound toffee flavor. An added bonus? Chilled dough spreads less during baking, helping to maintain that desirable thick, bakery-style shape.

For the most dynamic and delicious combination of chocolate in your cookies, a blend of different types is key. Specifically, I highly recommend using a mix of dark chocolate and milk chocolate. Semi-sweet chocolate can sometimes fall in the middle and lack a distinct flavor profile. Dark chocolate provides a rich, slightly bitter counterpoint to the sweetness of the dough, while milk chocolate offers a creamy, melt-in-your-mouth sweetness. When combined, they create a complex and incredibly satisfying chocolate experience in every bite.

Ingredients:

How To Make Giant Chocolate Chip Cookies:

• Melt butter in a saucepan over low heat until just liquid; set aside to cool slightly.
• Meanwhile, in a large bowl, whisk together the granulated sugar, brown sugar, and salt. Pour in the slightly cooled melted butter and whisk thoroughly until a smooth paste forms. Whisk in the eggs one at a time until the mixture is smooth and fully combined.
• 

  Add the all-purpose flour (or bread flour) and baking soda to the wet ingredients and whisk gently until just combined. Be careful not to overmix. Fold in the chopped chocolate chunks until evenly distributed. Chill the dough in the freezer for 30 minutes if baking immediately, or refrigerate overnight (up to 4 days) for best results.
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  Pre-heat oven to 370°F (185°C). Scoop the chilled cookie dough batter using a 2 oz cookie scoop (equivalent to 1/4 cup) onto the prepared baking sheets, leaving ample space between them (approximately 6 cookies per standard 18×13 inch pan). Bake for 12-15 minutes, or until the edges are golden brown and the centers still look slightly soft and underdone. Remove from oven and let cool completely on the baking sheets before handling, as they are fragile when warm.

• *Chocolate: For the chopped chocolate, I personally used one 4.5 oz bar of Hershey’s Special Dark Chocolate Candy Bar and an equal amount of Hershey’s Milk Chocolate Nuggets, which I coarsely chopped for varied texture. Feel free to use your favorite high-quality chocolate bars.
• I used my favorite heavy-duty cookie scoops in the 2 oz cookie scoop size for these giant cookies.
• NOTE: For truly exceptional flavor and minimal spreading, baking these cookies after the dough has chilled in the fridge for 3-4 days yields the best results. The longer chill time allows the flavors to deepen significantly, creating an even more indulgent toffee taste.

Nutrition per serving