I Make These Giant Cookies At Least Once a Week.
I really do. And it’s just one of those small joys.
These cookies are lightly crispy around the edges but buttery and dense through the middle, packed with melted chocolate and just all-around THERE FOR US right now. The texture is just right for me – I wanted them thick enough to really sink your teeth into, generally soft and slightly underbaked, but with a crisped bottom and edge layer to give it just a bit of satisfying contrast.
If you’re looking for tiny cookies, these are not it. I make absolutely no apologies for the size of these beauties. YOLO, baby.
How it usually goes in our house: the girls go to bed, we clean up the kitchen, Bjork sits down on the couch and queues up a show (currently in our reality TV junkie era) and then glances into the kitchen when he hears me clinking around with my little white bowl and spoon. He knows what is happening; this is a very regular occurrence. The show starts, the two giant cookies bake, and then we settle in with our glasses of milk and sink our teeth into these thick, decadent, crisped on the bottom and chewy on the inside chocolate chip cookies while we wait to find out who will accept the next rose and/or who doesn’t make it through Tribal Council. The littles are asleep upstairs and Sage is snuggled in at our feet and… it’s kind of the best thing in the world.
For a hard day, a beautiful day, a summer day or a snow day – somehow very huge warm chocolate chip cookies are just always exactly what feels right.
If you’re looking for more of a full batch situation, we have some really great cookie recipes on POY. These browned butter ones and these big soft chocolate chip ones – both rock solid, IMO.
But if, in the near future, you find yourself in a moment that could benefit from two giant chocolate chip cookies? You just come on back to this recipe. I’ll probably be making them in my house at the exact same time.
Welcome To My House! Come Make These Cookies With Me
1
Soften the butter.
I go for partially melted, nice and soft. I just pop it in the microwave for 15-20 seconds.
2
Mix the dough together.
Everything all in a little bowl. It takes all of 90 seconds.
3
Roll into two jumbo dough balls.
You’ll have a little extra for munching, by design. I like to stick a few bonus chocolate chippers on top of the cookies. Annnnd bake!
4
Bake and Let Them Rest. It’s Only 10 Minutes! You Can Do It!
These guys are very giant and they’ll be very soft and floppy at first – let them set up for at least 10 minutes for optimal texture! As you can see I took a gooey sample first to make sure they tasted right. 🙂
5
You’re Done! YUM!
Like, seriously. Yum.
Two Huge Chocolate Chip Cookies
Total Time: 15 minutes
Yield: 2 cookies 1x
Description
Just two chocolate chip cookies – lightly crisp around the edge, and dense and buttery through the middle. They are thick enough to sink your teeth into and just really, really good.
Ingredients
Units
Scale
- 3 tablespoons butter, very soft or partially melted
- 3 tablespoons packed brown sugar
- 1 1/2 tablespoons white sugar
- 1/4 teaspoon vanilla
- 1 egg yolk
- 1/3 cup + 2 tablespoons all-purpose flour (~60 grams, see note 1)
- 1 teaspoon cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Mix butter, brown sugar, vanilla, and egg yolk until combined.
- Stir in flour, cornstarch, baking soda, and salt. When a soft dough has formed, stir in the chocolate chips.
- Roll the dough into two balls and place on a baking sheet – there should be plenty for two large cookies plus a little bit of dough for a snack. (You’re welcome.) You can add more chocolate chips to the top of the cookies if you want.
- Bake for 10-12 minutes, depending on your oven temp and desired level of gooey cookie center.
- Rest the cookies for a few minutes so they settle down and solidify a bit – I set a timer for 10-15 minutes and just let them rest right on the pan. At that point they should be able to transfer to a plate, or maybe even held in your hand, for warm, delicious eating on the couch. Yum, yum, yum.
Notes
Note 1 on Flour: I measure by the flour for this by scooping the measuring cup directly into the flour container, leveling with a knife, and adding to the bowl. You can use between 50-60 grams of flour for this recipe if using a scale (chewier thinner cookie at 50 grams vs. a bit more body through the middle with 60 grams). I like both!
Note 2 on Puffiness: If the cookies come out of the oven puffier than you want them to be and don’t seem like they’ll sink down on their own, just pick up the pan and gently give it a few taps on the counter to deflate them a bit.
Note 3 on Bake Time: 10 minutes = more underbaked, 12 minutes = more golden browned.
Note 4 on Butter: The paper on the butter wrapper (where the amounts are marked) is often a bit crooked so just keep an eye on that to be sure you’re getting as close to 3 tablespoons as possible. If the paper is crooked, I will often just eyeball cutting the stick of butter in half and then cutting off one tablespoon to get the accurate 3 tablespoon measurement.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: small batch cookies, chocolate chip cookies, mini dessert
Frequently Asked Questions For These Two Chocolate Chip Cookies
Yes, I would suggest 1 teaspoon of flaxmeal in 1 teaspoon water. It will add a bit of texture to the cookie but that can be delicious, too.
Yes, I also tried a tablespoon of nut butter in place of the egg yolk / cornstarch / flax, and that was really yummy. The cookies were a bit heavier, but I liked them. I used almond butter, but peanut butter would be equally delicious.
To make these vegan, use a dairy-free butter and dairy-free chocolate chips and one of the egg replacements mentioned above!
Add a bit less flour next time – and for this batch, just tap your pan on the counter gently right after the cookies have come out of the oven to deflate them a bit.
Add a bit more flour next time, or melt the butter less.
Add just a touch more flour – a very, very light dusting – until a soft dough forms. You can also put the dough it the refrigerator to help it set, or add a tiny pinch more cornstarch.
