Giant Chocolate Chip Cookie

14 mins
Serves 8
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Directions

  1. 1Start with a stand mixer.
  2. 2Start with a stand mixer.
  3. 3Start with a stand mixer.
  4. 4Cream 1 cup of soft unsalted butter, 1 cup of brown sugar, and half a cup of white sugar until creamed, not just mixed.
  5. 5Cream 1 cup of soft unsalted butter, 1 cup of brown sugar, and half a cup of white sugar until creamed, not just mixed.
  6. 6Cream 1 cup of soft unsalted butter, 1 cup of brown sugar, and half a cup of white sugar until creamed, not just mixed.
  7. 7Add 2 tablespoons of vanilla (vanilla paste is used), two eggs, and two egg yolks to the creamed butter and sugar.
  8. 8Add 2 tablespoons of vanilla (vanilla paste is used), two eggs, and two egg yolks to the creamed butter and sugar.
  9. 9Add 2 tablespoons of vanilla (vanilla paste is used), two eggs, and two egg yolks to the creamed butter and sugar.
  10. 10In a separate bowl, combine 4 cups of flour, 3 tablespoons of cornstarch, 1 teaspoon of baking soda, baking powder, and salt.
  11. 11In a separate bowl, combine 4 cups of flour, 3 tablespoons of cornstarch, 1 teaspoon of baking soda, baking powder, and salt.
  12. 12In a separate bowl, combine 4 cups of flour, 3 tablespoons of cornstarch, 1 teaspoon of baking soda, baking powder, and salt.
  13. 13Add the dry mixture to the wet mixture in three parts.
  14. 14Add the dry mixture to the wet mixture in three parts.
  15. 15Add the dry mixture to the wet mixture in three parts.
  16. 16Add 1 cup of chocolate chips to the dough.
  17. 17Add 1 cup of chocolate chips to the dough.
  18. 18Add 1 cup of chocolate chips to the dough.
  19. 19Take the cookie dough and either weigh it or split it evenly into eight cookies, aiming for 6-7 ounces each.
  20. 20Take the cookie dough and either weigh it or split it evenly into eight cookies, aiming for 6-7 ounces each.
  21. 21Take the cookie dough and either weigh it or split it evenly into eight cookies, aiming for 6-7 ounces each.
  22. 22Add some salt to the top of every cookie.
  23. 23Add some salt to the top of every cookie.
  24. 24Add some salt to the top of every cookie.
  25. 25If the kitchen is warm and the cookies are too soft, chill them for at least 15 minutes in the fridge before baking.
  26. 26If the kitchen is warm and the cookies are too soft, chill them for at least 15 minutes in the fridge before baking.
  27. 27If the kitchen is warm and the cookies are too soft, chill them for at least 15 minutes in the fridge before baking.
  28. 28Bake at 375 degrees for 12 to 14 minutes or until the edges are golden.
  29. 29Bake at 375 degrees for 12 to 14 minutes or until the edges are golden.
  30. 30Bake at 375 degrees for 12 to 14 minutes or until the edges are golden.

Ingredients

  • 1 cup soft unsalted butter
  • 1 cup soft unsalted butter
  • 1 cup soft unsalted butter
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 0.5 cup white sugar
  • 0.5 cup white sugar
  • 0.5 cup white sugar
  • 2 tbsp vanilla paste
  • 2 tbsp vanilla paste
  • 2 tbsp vanilla paste
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 2 egg yolks
  • 2 egg yolks
  • 2 egg yolks
  • 4 cups flour
  • 4 cups flour
  • 4 cups flour
  • 3 tbsp cornstarch
  • 3 tbsp cornstarch
  • 3 tbsp cornstarch
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 cup chocolate chips
  • 1 cup chocolate chips
  • 1 cup chocolate chips
  • salt
  • salt
  • salt

Equipment

stand mixercookie sheetparchment paper

Tips

  • Cream butter and sugar thoroughly, not just mixed.
  • If the dough is too soft, chill it for at least 15 minutes in the fridge before baking.
  • Add some salt to the top of every cookie for preference.