Go Back

Giant Chocolate Chip Cookies

By: Cristen    www.foodandswine.com *Inspired by and loosely adapted from traditional Nestle Tollhouse recipe
Servings: 12 XXL Cookies
Author: Cristen


  • 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.