Two Huge Chocolate Chip Cookies Recipe

Introduction

These two huge chocolate chip cookies are perfect for satisfying a serious sweet tooth or sharing with a friend. Soft and gooey in the center with plenty of melty chocolate chips, they’re easy to make and endlessly delicious.

Ingredients

• 3 tablespoons butter, very soft or partially melted
• 3 tablespoons packed brown sugar
• 1 1/2 tablespoons white sugar
• 1/4 teaspoon vanilla
• 1 egg yolk
• 1/3 cup + 2 tablespoons all-purpose flour (~60 grams)
• 1 teaspoon cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a bowl, mix the butter, brown sugar, white sugar, vanilla, and egg yolk until well combined.
3. Step 3: Stir in the flour, cornstarch, baking soda, and salt until a soft dough forms. Fold in the chocolate chips gently.
4. Step 4: Divide the dough into two large balls and place them on a baking sheet. You can add extra chocolate chips on top if you like.
5. Step 5: Bake for 10-12 minutes, adjusting time based on your oven and how gooey you want your cookies.
6. Step 6: Let the cookies rest on the baking sheet for 10-15 minutes so they can firm up before transferring to a plate or enjoying by hand.

Tips & Variations

• Use high-quality chocolate chips or chunks for a richer taste.
• Add a pinch of cinnamon or a sprinkle of sea salt on top before baking for extra flavor.
• If you prefer a crispier edge, bake a minute or two longer, watching closely.
• Feel free to mix in nuts like walnuts or pecans for added texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To enjoy them warm, reheat in the microwave for about 10 seconds or briefly in a low oven. For longer storage, freeze the baked cookies in a sealed bag for up to 1 month, and thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use margarine or oil instead of butter?

Butter is recommended for the best flavor and texture, but you can use margarine if needed. Oil is not ideal as it changes the cookie’s consistency and may make them greasier.

Why use only the egg yolk instead of a whole egg?

Using only the yolk helps create a richer, softer cookie with a slightly chewy texture, which is perfect for these large, gooey cookies.

Two Huge Chocolate Chip Cookies Recipe

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4.9 from 105 reviews

These two huge chocolate chip cookies are perfect for when you’re craving a warm, gooey, and indulgent treat. With a soft, buttery dough packed with rich chocolate chips, they bake up to a golden perfection that you can enjoy fresh from the oven. This recipe yields two large cookies that are perfect for sharing or savoring all by yourself.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 2 large cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Wet Ingredients

• 3 tablespoons butter, very soft or partially melted
• 3 tablespoons packed brown sugar
• 1 1/2 tablespoons white sugar
• 1/4 teaspoon vanilla extract
• 1 egg yolk

Dry Ingredients

• 1/3 cup + 2 tablespoons all-purpose flour (~60 grams)
• 1 teaspoon cornstarch
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt

Add-ins

• 1/4 cup chocolate chips

Instructions

1. Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking your cookies.
2. Mix wet ingredients: In a mixing bowl, combine the very soft or partially melted butter with the brown sugar, white sugar, vanilla extract, and egg yolk. Stir until the ingredients are fully blended and creamy.
3. Add dry ingredients: Stir in the all-purpose flour, cornstarch, baking soda, and kosher salt. Mix gently until a soft dough forms. Then fold in the chocolate chips evenly throughout the dough.
4. Form cookie dough balls: Roll the dough into two large balls and place them on a baking sheet lined with parchment paper or a non-stick surface. You will have enough dough for two huge cookies plus a little extra for a small snack. Optionally, sprinkle additional chocolate chips on top for extra chocolatey goodness.
5. Bake the cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. Baking time can vary depending on your oven and how gooey you like your cookie centers.
6. Let cookies rest: After baking, allow the cookies to rest on the baking sheet for 10-15 minutes so they can set and firm up slightly. This resting period helps them hold their shape and makes them easier to handle for warm, delicious eating.

Notes

• Using cornstarch helps give the cookies a soft and tender texture.
• Partially melting the butter allows for a chewier cookie while maintaining a tender crumb.
• The egg yolk adds richness and moisture to the dough without making it cakey.
• Make sure not to overbake if you want a gooey center; keep an eye on the cookies near the end of baking time.
• You can add extra chocolate chips on top for enhanced chocolate flavor and a prettier appearance.
• These cookies are best enjoyed warm but can be stored in an airtight container for up to 3 days.

Keywords: Chocolate chip cookies, giant cookies, soft cookies, easy cookie recipe, dessert