I must say learning how to create these GIANT Chocolate Chip Cookies was an intriguing adventure from the start! Last summer we hosted a student, Paula, from Mallorca! She was obsessed with getting her hands on, and mouth into, a Crumbl cookie. The closest Crumbl store is about an hour and a half away from us. We had to depart early for a wedding in Colorado and never experienced it with her. The good news is she was able to visit the store with her second host family and again the day she headed back home. I believe she was in heaven! My curiosity about what the big fuss was led me to look on Pinterest to find a version I could make at home. Eating is believing! Chocolate is the best catalyst for a change in mood! Paula, this one’s for you! (We miss you!)…By the way, each GIANT cookie is equivalent to 4 regular cookies. It’s okay to share!
Dry Ingredients:
- In a small bowl, whisk the dry ingredients together and set aside.
Creamed Mixture:
- Cream the room temperature butter with the dark brown and granulated sugars for about 3 minutes on MED-HIGH to HIGH speed in a stand mixer. Scrape halfway through and continue until light and fluffy.
- Gradually blend in the room temperature eggs and vanilla until well combined. Scrape at least one time.
Additions:
- On LOW speed, slowly add in the flour. Increase the speed gradually until it’s fully incorporated.
- Next, mix in the milk chocolate chips. I use the Ghirardelli brand because they are larger than regular chocolate chips and if we’re making giant-sized cookies, to be honest, they need to be bigger chips! Proportionally speaking, folks!
Scoop and Chill:
- Divide the dough into 12-1/2 cup portions. If weighing, it’s about 5.5 ounces each.
- Roll into balls and refrigerate for about 1 hour.
Pull Apart and Stack:
- Stagger 3 cookie balls onto a half sheet pan( 18″ x 13″) lined with parchment paper.
- Split the dough ball in half by pressing in around it perimeter, then gently pulling it apart.
- Stack rough sides up, centering one half on top of the other from a bird’s eye view.
Bake:
- Advice: Always use a cooled off pan for each batch.
- Bake on center rack in a preheated 375 degree oven for about 17 minutes.*
- Prep the next pan while a pan is baking.
- Allow cookies to cool on pan on a cooling rack for about 10 minutes before removing them to a separate rack.
*Upon removal from the oven, you may place small bowl, a little wider than the diameter of the cookie as shown, over the cookie. Quickly rotate it around a few times to “round out” the edges, if desired. You can see its “orbiting path” in the last picture below. Let it rest on the pan for about 10 minutes.
GIANT Chocolate Chip Cookies
Ingredients
Dry Ingredients:
- 4-1/4 c all-purpose flour Fluffed, spooned, leveled
- 1 T cornstarch
- 1 t baking powder
- 1-1/2 t baking soda
- 2 t Kosher salt
Creamed Mixture
- 1-1/2 c salted butter-3 sticks- room temperature
- 1-1/4 c dark brown sugar
- 1 c granulated sugar
Additions to creamed mixture
- 2 large eggs-room temperature
- 4 t vanilla
Chocolate Chips
- 1- 11.5 oz bag of Ghiradelli milk chocolate chips larger chips are better for large cookies
Instructions
Dry Ingredients:
- Whisk together and set aside.
Creamed Mixture
- Cream together butter and sugars on MED HIGH-HIGH speed until light and fluffy for approximately 3 minutes. Scrape down sides at halfway point.
- Gradually add the eggs and vanilla; blend until well combined.
Add dry ingredients
- On LOW speed, slowly add flour mixture; increase speed until fully incorporated.
Adding Chocolate
- Mix in chocolate chips on LOW speed or by hand.
Scoop and Chill
- Scoop out 1/2 cup portions, about 5.5-5.6 oz each. Roll into balls and refrigerate for about 1 hour. We only bake 3 at a time, so keep what is not currently being used refrigerated, unless your are prepping the next baking round.
Pull apart and stack
- Pull dough ball apart to split it halfway.
- Stack rough sides up being sure to center it on bottom portion.
- On a half sheet pan lined with parchment paper, stagger 3 cookies
Bake
- Bake at 375℉ for about 17 minutes. Cool on the pan.
