Harmony’s Favorite Giant Chocolate Chip Cookie Recipe!

Harmony’s Favorite Giant Chocolate Chip Cookie Recipe!

Chocolate Chip Cookies were on my mind today. This CCC recipe is a favorite I’ve found and tweaked to cookie perfection. Inspired by Levain Bakery, these giant size bakery-style cookies are as good as they sound. They cook perfectly through even with their huge proportion, they’re soft, chewy, and loaded with chocolate. And they’re super easy to put together! Load them with whatever you want to make them a chunk-filled dream of your choice. I love a combination of chocolate and nuts but these are just wonderful as they are, filled with a ton of chocolate chips. And for an even richer giant cookie recipe, check out this Double Chocolate Cookie Recipe inspired by the same Levain-style method.

Ingredients:

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup tightly packed brown sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 1 3/4 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 2 1/4 cups all-purpose flour
• 2 cups semi-sweet chocolate chips

Directions:

1. In the bowl of an electric stand mixer fitted with a paddle attachment, cream together the butter, white sugar, and brown sugar. Add the vanilla extract and eggs. Whip on high until the mixture becomes light and fluffy, this takes about a minute.
2. Add the baking powder, baking soda, and salt, mix to evenly combine. Scrape down the sides of the bowl with a rubber spatula and give it one more quick mix.
3. Reduce speed to the lowest setting and add the flour a little at a time until a thick dough forms.
4. Fold in the chocolate chips with a rubber spatula until evenly dispersed.
5. Divide the dough into 9 equal pieces. Roll each piece in the palm of your hand to make a large ball (they will be larger than you think when you divide the dough into 9, just trust!). Wrap in plastic or place inside a large Ziploc bag and let rest in the refrigerator for 12 hours or overnight.
6. To bake, preheat the oven to 350F and line two aluminum baking sheets with parchment paper.
7. Place 4-5 dough balls on each cookie sheet, leaving plenty of room for spread.
8. Bake for 20-25 minutes on the center rack or until the centers are baked through. Let cool on a cooling rack for an additional few minutes before serving warm.

*recipe inspired by Levain Bakery & Bravetart