GIANT Chocolate Chip Cookies
No Crumbl store near us, so here's the closest version I could hope would match my dream cookie!
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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.