- Dish type
- Biscuits and cookies
- Chocolate chip cookies
If you are someone who can never get enough chocolate chip cookie, this recipe is for you.
Be the first to make this!
- 175g butter, softened
- 100g caster sugar
- 150g light brown soft sugar
- 1 teaspoon caster sugar
- 400g plain flour
- 1 dash water
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 250g chocolate, chopped
MethodPrep:10min ›Cook:45min ›Ready in:55min
- Preheat your oven to 175 C / Gas 3-4. Grease a 26cm tart tin.
- Beat butter with sugar for 2 minutes.
- Add egg and stir till evenly combined.
- Add the remaining ingredients.
- Press mixture into the prepared tart tin. Bake for 45 minutes.
- Cut the giant cookie into wedges while still warm.
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Giant Crinkled Chocolate Chip Cookies
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These Giant Crinkled Chocolate Chip Cookies are as much fun to eat as they are to make. Using the pan banging method these cookies are crispy and crinkled around the edges and chewy in the middle.
I love a good chocolate chip cookie and it is always my first choice in a cookie. I have dozens of chocolate chip cookie recipes here on the site and some of my favorite are these Chewy Chocolate Chip Cookies, Brown Butter Chocolate Chip Cookies and these amazing Peanut Butter Chocolate Chip Cookies.
Just when I thought I had all the chocolate chip cookie recipes I needed a friend told me about this new cookie recipe she had found in the New York Times. Knowing how much I loved a good chocolate chip cookie she assured me I’d love them. She was right.
These Giant Crinkled Chocolate Chip Cookies are so good and the perfect way to get out a little frustration with it’s pan banging method!
Ben & Jerry’s Giant Chocolate Chip Cookies
Chocolate Chip Cookie Dough may get all the attention, but let&rsquos not forget what cookie dough is also good for: cookies! We like our chocolate chip cookies moist, chunky and BIG. Throw a scoop of Chocolate Chip Cookie Dough ice cream in between two of these for a real treat.
- ½ cup (1 stick) butter, at room temperature
- ¼ cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup semisweet chocolate chips
- ½ cup coarsely chopped walnuts (optional)
- Preheat the oven to 350° F
- Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.
- Mix the flour, salt and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts (if desired).
- Drop the dough, using a small ice cream scoop, 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.
- Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely.
Makes 12 to 15 giant cookies
*This recipe comes from the Ben & Jerry&rsquos Homemade Ice Cream & Dessert Book, and was used in the original Scoop Shop.
One Giant Peanut Butter Chocolate Chip Cookie
This extra-large peanut butter chocolate chip cookie is a fun treat for one or more!
It’s here! I shared this GIANT peanut butter chocolate chip cookie in my instagram stories a few weeks ago and you guys have been clamoring for the recipe ever since. It took me a few tries to get it right (small batch recipes can often be a little tricky), but I landed on a real winner. This cookie is crisp on the outside, a little soft and chewy on the inside, and filled with lots of peanut butter and semi-sweet chocolate chips.
This is the cookie to bake for a movie night in, best enjoyed in your pjs with a tall glass of milk— or glass of wine. It’s also the treat you should bake when you and the kiddos need a quick cookie fix. And it would be such a fun sweet ending to a picnic in the park or at the beach.
It equals about 4 regular sized cookies so it’s perfect for sharing, but there’s absolutely no shame in enjoying it all by yourself. I won’t tell.
Baking tip:Why I only bake with unsalted butter
Most baking recipes call for unsalted butter instead of salted because the amount of salt in salted butter varies from brand to brand, and there’s no way to really know how much salt you’re getting in a stick. So if you’re following a typical recipe that calls for both salt and butter, and you choose to use salted butter, you could be adding quite a bit more salt via the butter than the recipe requires.
To give myself full control over the amount of salt in my baking, I only buy and use unsalted butter. But if all you have is salted butter, can you substitute it in a recipe? In a pinch, yes. Reduce the amount of salt called for by half, and if possible, taste and adjust as necessary.
- 1 1/2 cups all-purpose flour
- 1/2 cup good-quality unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups sugar
- 1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
Preheat oven to 375 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl set aside.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.
Cream your butter and sugars.
Add your beaten egg and vanilla.
Chocolate chip time! I used mini for this one.
Oh for the love of cookie dough. I love you.
Scoop your dough onto a lined cookie sheet.
Bake this baby for a good 15-18 minutes. 15 minutes will leave you with a gooey soft center. 18 minutes will be a little more cooked through if that&rsquos your fancy 🙂
I have no words. Just go make it!!
Crunchy peanut butter may be used. Regular oats may be used if you do not have old fashioned on hand. All oats may be used instead of adding flour (2 1/2 cups total). Gluten-free oats may be used to make this recipe GF. Use any flavor of chocolate chips or try peanut butter chips too! It’s okay to add more M&M’s!
Got 10 minutes? Make a giant chocolate chip cookie in your air fryer
It's warm, golden, gooey and takes only 10 minutes to bake.
TikTok is going wild over this gigantic version of a chocolate chip cookie — a chocolate chip cookie cake, if you will — that cooks up easily in the air fryer.
Jennifer Smith, founder of Grace Like Rain Blog, shared a recipe for air-fryer chocolate chip cookies on her blog, and told TODAY Food the recipe evolved from a family tradition: When it's raining in their Oklahoma town, Smith and her kids love to bake chocolate chip cookies as a gloomy day treat.
The air fryer seemed like a way to simplify the recipe, so Smith gave it a try — with delicious results.
"The air fryer can bake a giant chocolate chip cookie in almost the amount of time it takes my traditional oven to heat up," Smith said, "so it's great for those busy weeknights when everyone is rushing to get out the door for one activity or another — you can have dinner and your dessert and still make it to practice on time."
Air-Fryer Chocolate Chip Cookie
Smith's tips for making an air fryer cookie are simple: Use softened butter and a pan that's at least 6 inches in diameter but still fits into your air fryer.
"All air fryers cook differently so be sure to watch the time carefully to make sure the cookies are baked to your liking," she added. "In my air fryer, the giant cookie is slightly under-baked at 10 minutes and that's exactly how I like it. You may have to cook a minute or two longer if you prefer your cookies well done."
Smith also suggested jazzing your cookie up, putting chocolate chunks in a smiley face on the top or serving it with vanilla ice cream and chocolate syrup.
"The sky's the limit with this recipe," Smith added.
TikTok users are also sharing their versions of giant air-fryer cookies, and all the chocolaty goodness in my feed was making me hungry, so I ordered a 6-inch round pan and waited for it to arrive, though you could also use tin foil or parchment paper to line the inside of your air-fryer basket. When my pan showed up, I whipped up Smith's cookie batter and pressed it into the pan, then baked it in my air fryer for 10 minutes.
When my air fryer beeped, I was greeted with a heavenly, brown-on-the-outside, gooey-on-the-inside chocolate chip cookie cake. In fact, I only got a bite or two before my kids took off with the rest.
Luckily for me, Smith's recipe makes enough dough for a few cookies, so it's back to the air fryer for me.
- 10 Tablespoons unsalted butter, softened
- 1/2 Cup granulated sugar
- 1/2 Cup light brown sugar
- 1 large egg
- 2 Teaspoons vanilla extract
- 1 1/4 Cup all-purpose flour
- 1/2 Teaspoon baking powder
- 1/2 Teaspoon kosher salt
- 1 Cup chocolate chips
- Vanilla ice cream, to serve
Preheat the oven to 350 degrees F.
Grease a 9-inch cast iron skillet with 2 tablespoons of the butter.
Place the remaining 8 tablespoons of butter and both the sugars in the bowl of a stand mixer. Beat until light and fluffy. Add the egg and vanilla, beat until combined.
Add the flour, baking soda, and salt to a large bowl, and mix to combine. Add the dry ingredients to the wet ingredients. Mix on low speed until just combined. Stir through the chocolate chips.
Press the cookie dough into the prepared skillet. Bake for 20-25 minutes, until the edges are crisp, and the cookie is golden and cooked through. Remove from the oven and serve warm, topped with vanilla ice cream.
Tips for the Best Chocolate Chip Cookies
Use a silicone baking mat. When I was reworking this recipe, I made these cookies literally dozens of times and played with everything from the temperature to the surface the cookies were baked on. One thing that kept coming to light was that silicone baking mats help the cookies keep their shape and resist spreading. If you don’t have a silicone baking mat you can of course use parchment but the cookies will spread a bit more.
Don’t forget to decorate. I like to add a few additional chocolate chips to the top of the cookie dough balls either before freezing, before baking, or after baking. Any of these three methods will work. I like the little pop of color on top and it makes the cookies look even more appealing.
Don’t over bake.The cookies are done when the edges are golden. The center may appear very slightly under baked but the cookies will continue baking on the cooking sheet. This keeps the cookies incredibly soft!
Measure the flour correctly. And by this, I mean give the flour a good stir in your canister and then spoon the flour into your measuring cup. Use a flat edge, like a knife, to scrape away any excess flour from the top of your measuring cup.