Giant Brown Sugar Chocolate Chip Cookies Recipes

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GIANT CHOCOLATE CHIP COOKIES

This classic recipe is always a hit with the family.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 16

Number Of Ingredients 9



Giant Chocolate Chip Cookies image

Steps:

  • Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
  • With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
  • Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
  • Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3/4 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag (12 ounces) chocolate chips

BROWN SUGAR CHOCOLATE CHIP COOKIES

Probably the easiest chocolate chip cookie recipe EVER. Soft, chewy, and everything you could ask for in a Chocolate Chip cookie. The absolute favorite in my house.

Provided by CyndiBears

Categories     Chocolate Chip Cookies

Time 25m

Yield 24 Cookies, 24 serving(s)

Number Of Ingredients 8



Brown Sugar Chocolate Chip Cookies image

Steps:

  • Preheat oven to 400 degrees.
  • Cream together the butter and the brown sugar.
  • Add the eggs one at a time, then the vanilla.
  • Add the dry ingredients until just combines.
  • Using a spoon, mix in the chocolate chips.
  • This is an optional step -- I usually make the cookie dough a day ahead of time, and leave it in the fridge overnight. I think it helps make the cookies more chewy, which is how I like them! Then when I take them out the next day to bake, sometimes I'll form the balls of dough, and roll them in chopped pecans before putting them in the oven. But these are both totally optional! The cookies are amazing either way!
  • Drop spoonfuls of the cookie dough on a greased cookie sheet and bake at 400 for 7-9 minutes. BUT WATCH THEM! A lot of ovens will cook them too fast on the outside, and not enough on the inside. At my boyfriend's house I will bake them at 400 for about 4-5 minutes, then lower the temp to 350 for 4-5 more minutes.
  • Let sit on the cookie sheet for about 5 minutes before moving them to a cooling rack. Enjoy!

Nutrition Facts : Calories 242.2, Fat 12.4, SaturatedFat 7.5, Cholesterol 35.8, Sodium 180, Carbohydrate 32.5, Fiber 1.2, Sugar 21.1, Protein 2.5

1 cup butter (room temperature)
1 1/2 cups brown sugar
2 eggs
1 tablespoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

GIANT CRINKLED CHOCOLATE CHIP COOKIES

Provided by Ina Garten

Categories     dessert

Time 1h

Yield 12 cookies

Number Of Ingredients 10



Giant Crinkled Chocolate Chip Cookies image

Steps:

  • Preheat the oven to 350 degrees F. Arrange three racks evenly spaced in the oven (see Cook's Note).
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula.
  • With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough--spaced wide apart--on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans.

1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
1/4 cup light brown sugar, lightly packed
1 extra-large egg, at room temperature
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
8 ounces bittersweet chocolate, chopped, such as Lindt
Fleur de sel or sea salt, for sprinkling

GIANT CHOCOLATE CHIP COOKIES

Categories     Cookies     Chocolate     Dessert     Bake     Kid-Friendly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 20 cookies

Number Of Ingredients 11



Giant Chocolate Chip Cookies image

Steps:

  • Preheat oven to 350°F. Sift flour, baking soda, and salt into medium bowl. Using electric mixer, beat butter and vegetable shortening in large bowl until fluffy. Add sugar, brown sugar, sour cream, and vanilla and beat to blend well. Beat in eggs 1 at a time, then flour mixture. Stir in chocolate chips. Drop half of batter by generous 1/4 cupfuls onto 2 large ungreased baking sheets (5 mounds per sheet, spaced 3 inches apart). Using moistened fingertips, flatten each mound to 2 1/2-inch round.
  • Bake cookies until golden brown, about 14 minutes. Cool on sheets 5 minutes. Transfer cookies to racks and cool completely. Repeat with remaining batter using cooled baking sheets.

2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup solid vegetable shortening
3/4 cup sugar
3/4 cup (packed) golden brown sugar
1 tablespoon sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
1 pound (2 2/3 cups) semisweet chocolate chips

GIANT CHOCOLATE CHIP COOKIES

Now this is a real good chocolate chip cookie! It's the real thing!

Provided by SAUNDRA

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 12

Number Of Ingredients 9



Giant Chocolate Chip Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips and walnuts. Drop by rounded ice cream scoops onto a cookie sheet, and press down slightly to flatten. Cookies should be about 2 inches apart.
  • Bake for 11 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 25.6 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.8 g, Sodium 115.7 mg, Sugar 15.9 g

½ cup butter, softened
¼ cup white sugar
⅓ cup brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
1 cup semisweet chocolate chips
½ cup coarsely chopped walnuts

GIANT CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Here's what you need: unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, cake flour, cornstarch, salt, baking soda, semi sweet chocolate chips

Provided by Sophia Saxonhouse

Yield 8 servings

Number Of Ingredients 11



Giant Chocolate Chip Cookies Recipe by Tasty image

Steps:

  • Preheat the oven to 410°F and line two baking sheets with parchment paper.
  • In a large mixing bowl fitted with a paddle attachment, mix the butter with the granulated and brown sugar until light and fluffy.
  • Add eggs one at a time, until fully combined.
  • Add the vanilla extract and mix until fully combined.
  • In a separate bowl, lightly whisk together both flours, baking soda, cornstarch, and salt.
  • Add the dry mixture to the wet mixture until fully combined, and then mix in chocolate chips.
  • Make large balls with the dough, only putting 4 cookies on each pan and leaving space to spread between each cookie.
  • Bake for 9-12 minutes, or until lightly-browned on the top.
  • Let cool for 10 minutes and then enjoy!

Nutrition Facts : Calories 476 calories, Carbohydrate 75 grams, Fat 18 grams, Fiber 3 grams, Protein 8 grams, Sugar 42 grams

2 sticks unsalted butter, cold, chopped into small cubes
½ cup granulated sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all purpose flour
1 ½ cups cake flour
1 teaspoon cornstarch
¾ teaspoon salt
¾ teaspoon baking soda
2 cups semi sweet chocolate chips

GIANT CRINKLED CHOCOLATE CHIP COOKIES

You might think there's nothing new to learn about chocolate chip cookies, but this recipe by the baker and blogger Sarah Kieffer will prove you wonderfully wrong. The easy trick of banging the pan a few times during baking, causing the cookies to "fall," produces rippled edges that shatter in your mouth and a center that is soft and full of chocolate. Make sure to follow her instructions about freezing the dough and the size of the balls.

Provided by Julia Moskin

Categories     cookies and bars, dessert

Time 30m

Yield 10 cookies

Number Of Ingredients 9



Giant Crinkled Chocolate Chip Cookies image

Steps:

  • Adjust an oven rack to the middle position. Line 2 baking sheets with aluminum foil, parchment paper or nonstick baking mats.
  • In a small bowl, whisk the flour, baking soda and salt.
  • In the bowl of a stand mixer fitted with a paddle, beat the butter on medium until creamy. Add the granulated and brown sugars and beat on medium until light and fluffy, 2 to 3 minutes. Add the egg, vanilla and 2 tablespoons water, and mix on low to combine. Add the flour mixture, and mix on low until combined. Add the chocolate and mix on low into the batter. (At this point, the dough can be refrigerated for several hours or overnight.)
  • Heat the oven to 350 degrees. Form the dough into 3 1/2-ounce (100-gram) balls (a heaping 1/3 cup each). Place 4 balls an equal distance apart on a prepared pan, and transfer to the freezer for 15 minutes before baking. After you put the first baking sheet in the oven, put the second one in the freezer.
  • Place the chilled baking sheet in the oven and bake 10 minutes, until the cookies are puffed slightly in the center. Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. (This will feel wrong, but trust me.) Bang it down, if necessary, to make the center fall.
  • After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.
  • Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
  • Repeat with remaining cookies, using the first sheet pan for the third batch of cookies.

Nutrition Facts : @context http, Calories 483, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 247 milligrams, Sugar 45 grams, TransFat 1 gram

2 cups/256 grams all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 pound/227 grams unsalted butter (2 sticks), room temperature
1 1/2 cups/302 grams granulated sugar
1/4 cup/55 grams packed light or dark brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
6 ounces/170 grams bittersweet chocolate (about 60 percent cacao solids), chopped into coarse pieces, bits and shards

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

Provided by ELIZABETHBH

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 18

Number Of Ingredients 10



Best Big, Fat, Chewy Chocolate Chip Cookie image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

GIANT CHOCOLATE SUGAR COOKIES

These oversize sugar cookies don't need any mix-ins or frostings -- their bold chocolate flavor says it all.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Number Of Ingredients 9



Giant Chocolate Sugar Cookies image

Steps:

  • 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.

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

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