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Giant Chocolate Chip Cookies

by Monique

We like our chocolate chip cookies moist, chunky, and big - at least 3 inches across. A small ice cream scoop of dough will bake to about the right size.

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This recipe contains no meat or fish and should be Baked. It is categorized in Baking.

120 gr Butter ( Original base amount: 120 gr, Original Measure: solid )
2 ml Vanilla extract ( Original base amount: 2 ml, Original Measure: FLUID )
60 ml Granulated sugar ( Original base amount: 60 ml, Original Measure: FLUID )
90 ml Brown sugar ( Original base amount: 90 ml, Original Measure: fluid )
1 pc Egg ( Original base amount: 1 pc, Original Measure: piece )
300 ml All-purpose flour ( Original base amount: 300 ml, Original Measure: FLUID )
2 ml Salt ( Original base amount: 2 ml, Original Measure: solid )
2 ml Baking soda ( Original base amount: 2 ml, Original Measure: FLUID )
240 ml Semisweet chocolate chips ( Original base amount: 240 ml, Original Measure: FLUID )
120 ml Coarsely chopped walnuts ( Original base amount: 120 ml, Original Measure: FLUID )

15 metric

Originally meant for 15 people change

Measures are in Metric change

  1. Preheat the oven to 350°F.

  2. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well.

  3. 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.

  4. Drop the dough by small scoops 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.

  5. 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 cookies.

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