Looking for a cookie that’s as fun to make as it is to eat? Look no further!
Why This Recipe Works
- Uses a perfect balance of butter and sugar for that irresistible chewiness.
- Incorporates both brown and white sugar for depth of flavor.
- Chilling the dough ensures a thicker, more flavorful cookie.
- Generous chocolate chip portions guarantee a gooey center in every bite.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 2 cups chocolate chips
Equipment Needed
- Stand mixer or hand mixer
- Large mixing bowl
- Baking sheet
- Parchment paper
- Measuring cups and spoons
Instructions
Preheat and Prepare
Preheat your oven to 375°F and line your baking sheet with parchment paper. This ensures your cookie doesn’t stick and bakes evenly.
Cream the Butter and Sugars
In your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3 minutes on medium speed.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla. Make sure each egg is fully incorporated before adding the next to avoid a runny batter.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to your wet ingredients, mixing until just combined.
Fold in Chocolate Chips
Gently fold in the chocolate chips until evenly distributed throughout the dough. For an extra chocolatey experience, reserve some chips to press into the top of the cookie before baking.
Bake to Perfection
Scoop the dough onto your prepared baking sheet, forming one giant cookie. Bake for 18-22 minutes, or until the edges are golden but the center is still soft. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Tips and Tricks
For the ultimate cookie, chill your dough for at least 30 minutes before baking. This helps prevent spreading and enhances flavor. If you’re after a crispier edge, bake for an additional 2 minutes. Always use parchment paper for easy removal and cleanup. Experiment with different types of chocolate chips or chunks for varied texture and taste.
Recipe Variations
- Add a cup of chopped nuts for a crunchy texture.
- Swap out half the chocolate chips for M&M’s for a colorful twist.
- Incorporate a teaspoon of espresso powder to deepen the chocolate flavor.
- Use dark chocolate chips for a richer taste.
- Add a sprinkle of sea salt on top before baking for a sweet and salty combo.
Frequently Asked Questions
Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 3 days or frozen for a month. Just let it come to room temperature before baking for best results.
Why did my cookie spread too much?
This usually happens if the butter is too soft or the dough wasn’t chilled. Ensuring your butter is just softened and chilling the dough can help prevent spreading.
Can I use margarine instead of butter?
While you can, butter is recommended for its flavor and texture. Margarine may alter the taste and consistency of your cookie.
Summary
This giant chocolate chip cookie is a showstopper, perfect for sharing or indulging solo. With its chewy center, crispy edges, and loads of chocolate, it’s sure to become your go-to recipe.