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To make giant chocolate chip cookies, gather these main ingredients: - 2 1/2 cups all-purpose flour - 1 tsp baking soda - 1/2 tsp salt - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 tsp vanilla extract - 2 large eggs - 2 cups semi-sweet chocolate chips These ingredients create a rich and delicious cookie base. The butter adds creaminess, while the sugars provide sweetness. The flour gives structure, and the chocolate chips bring that classic taste. You can add extra elements if you like. Try these optional add-ins: - 1/2 cup chopped nuts (like walnuts or pecans) - 1/4 cup sea salt flakes for finishing Nuts add a crunch and depth of flavor. Sea salt flakes on top balance sweetness and enhance the chocolate. Feel free to get creative and mix in your favorites! Having the right tools is key to success. You will need: - Two baking sheets - Parchment paper - Mixing bowls (one medium and one large) - Whisk - Large ice cream scoop - Wire racks for cooling These items help you prepare and bake the cookies perfectly. The parchment paper prevents sticking and makes cleanup easier. A large ice cream scoop ensures even cookie sizes for that giant look! First, preheat your oven to 350°F (175°C). This step ensures even baking. Line two baking sheets with parchment paper. Next, in a medium bowl, whisk together 2 1/2 cups of all-purpose flour, 1 tsp of baking soda, and 1/2 tsp of salt. Set this bowl aside for later. In a large bowl, cream together 1 cup of softened unsalted butter, 1 cup of packed brown sugar, and 1/2 cup of granulated sugar. Mix until it looks light and fluffy. This should take about 2 to 3 minutes. Add 1 tsp of vanilla extract and 2 large eggs, one at a time. Mix well after each egg. Now, gradually add the flour mixture to the wet ingredients. Stir until just combined. Be careful not to over-mix. Finally, fold in 2 cups of semi-sweet chocolate chips and, if you like, 1/2 cup of chopped nuts. Use a large ice cream scoop to drop mounds of dough onto the prepared baking sheets. Space them about 3 inches apart. This gives them room to spread. Sprinkle a small pinch of sea salt flakes on top of each mound. Bake in your preheated oven for 12 to 15 minutes. Watch for the edges to turn golden brown while the centers stay soft. This is key for a perfect cookie texture. Once baked, remove the cookies from the oven. Let them cool on the baking sheets for about 5 minutes. This helps them set. After that, transfer the cookies to wire racks to cool completely. Enjoy your giant chocolate chip cookies warm or at room temperature. They pair well with milk or coffee. You can even add ice cream for a fun treat! To get soft cookies, use more brown sugar. Brown sugar adds moisture. For crispy cookies, use more granulated sugar. Granulated sugar helps them spread more. Bake them for about 12 minutes for soft and 15 for crispy. Keep an eye on them. The edges should be golden, and the centers should still look soft. Measuring dry ingredients like flour is key. Use the spoon and level method. Spoon the flour into your measuring cup, then level it off with a knife. This method prevents too much flour in your dough. For butter, use a kitchen scale for accuracy. If you don’t have one, remember that 1 stick of butter is 1/2 cup. One mistake is over-mixing the dough. Mix just until combined. Over-mixing makes cookies tough. Another mistake is not spacing the dough enough. Leave at least 3 inches between each mound. If you forget, they will bake into one big cookie. Lastly, don’t skip the sea salt flakes. They add a nice contrast to the sweetness. {{image_2}} You can change the chocolate in your giant cookies. Instead of semi-sweet chocolate chips, try dark chocolate. Dark chocolate brings a rich taste. You can also use white chocolate chips for a sweet twist. Mix different chocolates for more fun. This way, you create layers of flavor in each bite. Not a fan of nuts? No problem! You can make nut-free cookies easily. Just skip the chopped nuts in the recipe. Your cookies will still be soft and chewy. If you want some crunch, add oats. Oats give a nice texture without nuts. Enjoy your giant cookies, nut-free and delicious! Want to take your cookies up a notch? Add flavors like mint or peanut butter. For mint cookies, mix in mint extract. Start with a teaspoon and taste as you go. If you love peanut butter, swirl in some peanut butter into the dough. This gives a creamy touch that pairs well with chocolate. Get creative and enjoy your tasty giant cookies! To keep your giant chocolate chip cookies fresh, store them in an airtight container. Line the container with parchment paper to absorb any moisture. You can stack the cookies, but place wax paper between layers. This keeps them from sticking together. If you want them to last longer, try placing a slice of bread in the container. The bread keeps the cookies soft and chewy. Freezing the dough is a great way to save time. After you scoop the dough onto the baking sheets, freeze the mounds for about an hour. Then, transfer the frozen dough balls to a freezer-safe bag. Label the bag with the date. They can last up to three months in the freezer. When you're ready to bake, just add a couple of extra minutes to the baking time. If you have leftover cookies, reheating them is easy. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and warm them for about 5 minutes. This brings back their soft texture. You can also use a microwave. Heat them for 10-15 seconds. Be careful not to overheat, or they may become hard. Enjoy your cookies warm and melty! To make giant cookies, use a large ice cream scoop. This gives a big mound of dough. Space them 3 inches apart on the baking sheet. Bake them longer, around 12-15 minutes, until the edges are golden. The center should look soft but set. This helps keep them thick and chewy. Yes, you can use alternative sweeteners. Try brown sugar substitutes for a similar taste. If you want to use a sugar-free option, look for baking blends. Just remember, sweeteners can change the cookie's texture. Adjust the amount based on the brand you use. Chewy cookies have more moisture and fat. Use more brown sugar and butter for chewiness. Adding an extra egg yolk also helps. Crispy cookies are drier with less fat. Use granulated sugar and bake them longer. The choice of flour also affects texture; all-purpose flour works great. You can buy giant chocolate chip cookies at bakeries and cafes. Many grocery stores also sell them. If you want fresh cookies, check local bakeries. Some places even offer custom orders for parties. For a fun twist, consider ordering online from specialty cookie shops. You learned how to make giant chocolate chip cookies step by step. We covered key ingredients, baking tips, and variations for flavor. Finding the right texture is important, and proper storage keeps cookies fresh. Remember, you can swap ingredients for different tastes. With this guide, you can bake cookies that wow everyone. Enjoy your baking journey, and share your tasty treats!

Giant Chocolate Chip Cookies

Indulge in the ultimate treat with these Giant Chocolate Chip Cookie Delights! Soft, chewy, and packed with rich chocolate chips, these cookies are perfect for satisfying your sweet tooth. With just a few simple ingredients, you can create a mouthwatering cookie experience at home. Ready to bake? Click through to discover the full recipe and whip up a batch that will impress family and friends! Don't miss out on this delicious cookie adventure!
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Ingredients
  

2 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

1 tsp vanilla extract

2 large eggs

2 cups semi-sweet chocolate chips

1/2 cup chopped nuts (optional)

1/4 cup sea salt flakes for finishing

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

        Beat in the vanilla extract and eggs, one at a time, mixing thoroughly after each addition.

          Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not over-mix.

            Fold in the chocolate chips and nuts (if using) until evenly distributed.

              Use a large ice cream scoop to drop mounds of dough onto the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.

                Sprinkle a small pinch of sea salt flakes on top of each cookie mound.

                  Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown but the centers are still soft.

                    Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 8 giant cookies