I'm still on a giant cookie kick, and since I already posted a 9-inch round pumpkin and double chocolate cookie, here's a recipe for giant chocolate chip cookies that are perfect for decorating. They are similar to the cookies from Great American Cookie Company, but made with all-butter.
Giant Chocolate Chip Cookies Bake Time
So far, the key to baking these large, easy-to-slice cookies has been using a low heat (300F) and baking for 30 to 35 minutes. This one bowl recipe gives you two 9 inch round cookies and slices easily with a pizza cutter. If you're having a slumber party or a small Halloween party and want to let each guest decorate their own cookie, the recipe is easy to double. Make the cookies and icing ahead of time and let everyone go to town! These cookies also freeze well.
Giant Chocolate Chip Cookies
- 8 tablespoons unsalted butter, softened (114 grams)
- ½ cup firmly packed light or dark brown sugar (100 grams)
- ¼ cup granulated sugar (50 grams)
- ¾ teaspoon vanilla extract
- 1 large egg
- ½ teaspoon salt
- ⅜ teaspoon baking soda
- 1 ¼ cups all-purpose flour
- 1 cup extra dark chocolate chips
- 8 tablespoons unsalted butter softened (or use 4T. butter and 4 T.shortening)
- 2 cups powdered sugar sifted
- ½ teaspoon vanilla extract
- 1-2 tablespoons of milk or cream as needed
- Pinch of salt omit if using salted butter
- Preheat oven to 300 F. Line inside of two 9 inch round metal cake pans with nonstick or line with regular foil and rub with butter.
- In a large mixing bowl, beat the butter and both sugars until creamy using medium high speed of an electric mixer. Beat in the vanilla. Scrape sides of bowl and beat in egg. Beat just until smooth.
- Beat in the salt and baking soda. Scrape sides of bowl again.
- With a mixing spoon, gradually stir in the flour. When flour is incorporated, stir in the chips.
- Divide batter in half and place each half in center of cookie pan. With a soft spatula or scraper, press into circles, leaving about a ½ inch border between the rim of the pan and the dough (cookie will spread as it bakes).
- Bake side by side on center rack for about 30-35 minutes or until cookies appear set. Let cool completely in the pan, then lift from pan and decorate with icing.
- To make icing, mix the butter and sugar together in a mixing bowl. Beat on low with an electric mixer, gradually increasing speed and scraping sides of the bowl. Beat in the vanilla and add milk or cream one tablespoon at a time until you get the consistency you want. Add a pinch of salt to pick up the flavor (only if using unsalted butter and/or shortening).