Giant Chocolate Chip Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 163°C (325°F). Line 3 large baking sheets with parchment or silicone mats. If you only have 2 sheets, bake in batches.
2. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt.
3. Beat the butter, brown sugar and granulated sugar in a large bowl on medium-high speed for about 2 minutes, until creamy. Beat in the egg, egg yolk and vanilla until combined, scraping down the bowl as needed.
4. On low speed, beat in the dry ingredients, then stir in the chocolate chips. The dough will be thick.
5. Divide the dough into 6 portions (a heaping 1/2 cup each, a little over 6 oz). Shape each into a mound and flatten the top slightly. Place 2 on each sheet, at least 6 inches apart.
6. Bake for 20–25 minutes, until the edges and tops are lightly browned. The centres will look very soft but will set as they cool.
7. Cool on the baking sheet for 15 minutes, then move to a wire rack to cool completely. Optionally, press a few extra chocolate chips into the tops while they cool.
8. Store covered at room temperature for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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