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To make Giant Chewy Chocolate Chip Cookies, you need a few simple ingredients. Here’s what you’ll need: - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 3/4 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 2 cups semisweet chocolate chips - 1/2 cup chopped walnuts (optional) - Flaky sea salt for garnish Each ingredient plays a key role in making these cookies soft and chewy. The flour gives structure. The baking soda helps them rise. The butter adds moisture and flavor. Brown sugar adds a rich taste, while granulated sugar gives sweetness. Vanilla extract gives warmth, and eggs bind everything together. The chocolate chips are the star, providing gooey pockets of chocolate. Walnuts add a nice crunch, but you can skip them if you prefer. Finally, flaky sea salt on top enhances the flavor, making these cookies truly irresistible! First, preheat your oven to 350°F (175°C). This step warms the oven so your cookies bake evenly. Next, line two baking sheets with parchment paper. The parchment keeps the cookies from sticking and makes cleanup easy. In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This mix adds structure and flavor to your cookies. Set this bowl aside for later use. In a large mixing bowl, cream together 3/4 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Beat these together for about 2-3 minutes. You want the mixture to be light and fluffy. This step helps create a soft texture. Next, add 1 teaspoon of vanilla extract to the butter and sugar mix. Then, beat in 2 large eggs, one at a time. Make sure to mix well after each egg. This ensures your cookies have a rich flavor. Gradually add the dry mixture to the wet ingredients. Mix just until combined; do not overmix. Overmixing can make your cookies tough. The dough should look thick and slightly sticky. Now, using a large cookie scoop or a 1/4 cup measuring cup, drop mounds of dough onto the lined baking sheets. Leave enough space between each cookie to allow for spreading. Bake in the preheated oven for 12-15 minutes. The edges should be golden brown while the centers look a bit underbaked. When done, remove the cookies from the oven and sprinkle them with flaky sea salt for an extra pop of flavor. Let the cookies cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your giant chewy chocolate chip cookies! To get that chewy texture, do not overmix your dough. Overmixing can lead to tough cookies. When you combine the flour with the wet ingredients, mix just until you see no flour. This keeps the cookies soft. Bake your cookies until they are slightly underbaked. This means they should look set but not dry. The edges should be golden brown, while the centers should look a bit soft. They will continue to cook as they cool on the baking sheet. Use a large cookie scoop or a 1/4 cup measuring cup to form your cookies. This gives you giant cookies that are fun to eat. When placing them on the baking sheet, leave space between each dough ball. This allows them to spread and bake evenly. Aim for about 2-3 inches apart. Adding flaky sea salt on top of the cookies after baking boosts flavor. This salt creates a nice contrast to the sweetness. Just a sprinkle on warm cookies makes a big difference. It’s an easy way to elevate your giant chewy chocolate chip cookies! {{image_2}} If you want to make these cookies nut-free, leave out the walnuts. You can still enjoy a rich flavor. The dough stays soft and chewy without nuts. This way, kids and friends with nut allergies can enjoy these treats. Switching up the chocolate chips can change the game. Try dark chocolate chips for a rich taste. White chocolate chips add sweetness and a creamy texture. You can even mix different types for a fun twist. Each choice brings a new flavor to your cookie. To add a personal touch, think about flavor additions. A splash of almond extract gives a nice twist. You can also sprinkle cinnamon into the dough for warmth. These small changes create a unique cookie every time. To keep your cookies fresh, store them in an airtight container. This helps prevent them from drying out. You can also add a slice of bread to keep them soft. The moisture from the bread keeps the cookies chewy. If you want, layer parchment paper between the cookies. This keeps them from sticking together. Keep the container at room temperature. Avoid direct sunlight to keep the cookies tasting great. To freeze cookie dough, scoop the dough onto a baking sheet. Make sure the balls are spaced apart. Freeze them for about two hours or until firm. Then, place the dough balls in a freezer bag. Be sure to label the bag with the date. When you want to bake, take out the desired amount. Bake them straight from the freezer. Just add a minute or two to the baking time. When stored properly, baked cookies last about one week at room temperature. If you freeze them, they can last for up to three months. Use the airtight container or freezer bag to maintain freshness. Always check for any signs of freezer burn before baking. This ensures that your cookies taste as fresh as the day you made them. To get chewy cookies, follow these tips: - Use more brown sugar than white sugar. - Do not overmix the dough. - Bake until the edges are golden and centers are soft. - Let cookies cool slightly on the sheet before moving them. These steps help keep moisture in the cookies. The brown sugar adds moisture and flavor, making your cookies chewy and delicious. Yes, you can make smaller cookies. Here are some adjustments: - Use a smaller cookie scoop or tablespoon. - Reduce baking time to about 8-10 minutes. - Keep an eye on them to avoid overbaking. Smaller cookies will be cute and just as tasty. Just remember that they may bake faster, so check them often. If you need to replace eggs, try these options: - Use 1/4 cup unsweetened applesauce per egg. - Use 1/4 cup mashed banana per egg. - Try 1 tablespoon ground flaxseed mixed with 3 tablespoons water. These substitutes work well and help keep your cookies moist and chewy. They add a slight flavor twist, too! To make gluten-free cookies, you can use these flours: - Almond flour for a nutty flavor. - Oat flour for a hearty texture. - Gluten-free all-purpose flour mix for easy use. When using gluten-free flour, check if it has xanthan gum. This helps bind the ingredients. Follow the same steps, and enjoy your tasty treats! This blog post covers how to bake perfect cookies. You learned about key ingredients like flour, butter, and chocolate chips. We walked through each step, from mixing to baking. Tips on achieving the ideal chewy texture and variations like nut-free options were also shared. Remember to store your cookies properly for freshness. Simple adjustments can make these treats fit anyone’s taste. Enjoy your cookie baking journey and make every bite count!

Giant Chewy Chocolate Chip Cookies

Indulge in the ultimate treat with these Giant Chewy Chocolate Chip Cookies! Perfectly gooey and loaded with chocolate chips and optional walnuts, these cookies are a crowd-pleaser. Follow our easy step-by-step instructions for cookie perfection in just 30 minutes. Whether for a family gathering or a sweet snack, these cookies will satisfy your cravings. Click now to explore the full recipe and make your baking dreams a reality!
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Ingredients
  

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 cups semisweet chocolate chips

1/2 cup chopped walnuts (optional)

Flaky sea salt for garnish

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

      In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

        Mix in the vanilla extract and then beat in the eggs one at a time, ensuring each is well incorporated before adding the next.

          Gradually add the dry ingredients to the wet mixture, mixing just until combined; do not overmix.

            Fold in the chocolate chips and walnuts (if using) with a wooden spoon or spatula.

              Using a large cookie scoop or 1/4 cup measuring cup, drop mounds of cookie dough onto the prepared baking sheets, making sure to leave enough space between each cookie as they will spread.

                Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers look slightly underbaked.

                  Remove from oven and immediately sprinkle with flaky sea salt for an extra flavor kick.

                    Allow cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

                      Prep Time: 15 mins | Total Time: 30 mins | Servings: 12 large cookies