Giant Chocolate Chip Cookies are the favorite cookie of this house as of late. I’ve tinkered with this recipe from the original Nestle Tollhouse chocolate chip cookie recipe you’ll find on the bag. The addition of a little molasses and the swap of some of the white sugar with brown sugar keeps these cookies soft and richly flavored. Mini chocolate chips are the ONLY chocolate chips you’ll find in my chocolate chip cookies. I love ’em. We like to roll the cookies in sugar and sprinkle on a little extra prior to baking. My son says it looks like snow. (PS: don’t even TRY to give him 1/2 of one of these cookies. He will be ticked off. I learned that the hard way last night.)
During the holidays, many people search high and low for a sugar cookie to bake and decorate with their kids. Too often, the recipe needs to be chilled, rolled out, etc. To me, that can be annoying. (Here is a simple Cut Out Sugar Cookie Recipe if you need one). However, this year our family will be decorating Giant Chocolate Chip Cookies instead. (Think: huge mall-cookie). These cookies are the perfect canvas for Christmas colored buttercream and much easier to put together. These would also be fun to decorate at a children’s birthday party. These large cookies are much sturdier than a thin sugar cookie, as well.
See how big they are? (a nickel for reference)
In other news… we woke up to a crazy amount of snow on the ground this morning.
Giant Chocolate Chip Cookies
- 1 C butter 2 sticks
- 1 C brown sugar
- 1/2 C granulated sugar
- 1 TBSP molasses
- 2 eggs
- 1 1/2 tsp vanilla bean paste or vanilla extract
- 1 1/2 tsp Kosher Salt or Fleur de Sel French Sea Salt
- * or 1 tsp regular table salt
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 2 1/4 C all purpose flour
- 3/4 bag of mini chocolate chips
- * use full bag if you like plenty of chocolate
- Granulated sugar for rolling cookies in
- Preheat oven to 350 degrees Cream butter and sugars together until fluffy (1-2 minutes). Add molasses, eggs, vanilla and salt. Beat 30 seconds. In a separate bowl, whisk baking soda, baking powder and flour together. Add to wet mixture. Slowly beat to combine. Add chips, mix until combined. Scoop into 12 portions (I have an XL cookie scoop that is 6 oz.). Roll into balls, roll balls in granulated sugar. Place on parchment lined cookie sheet (bake 4 at a time), press to 1” thickness (so cookie looks like a disc), add 2 tsp more sugar on top of cookie for a ‘snowy’ look.
- Alternatively, if you are using these large cookies as a canvas for decorating, do not put additional sugar on top, as the frosting will not adhere well.
- To bake: Bake cookies for 15-17 minutes in a 350 degree preheated oven. Remove, let cool for 2 minutes, then transfer to a cooling rack. Serve warm if desired. If decorating with frosting, let cool to room temperature. Store leftovers in an airtight container for 3-4 days at room temperature.