Best 8 Colossal Chocolate Chip Cookies Recipes

THE BEST CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

CHEWY JUMBO CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the all-purpose flour, cake flour, baking powder and baking soda; set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips by hand using a wooden spoon, stir in walnuts if desired. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.

JUMBO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream shortening, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and pecans. Chill for at least 1 hour., Preheat oven to 375°. Drop dough by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake 13-15 minutes or until golden brown. Cool 5 minutes before removing to wire racks.

COLOSSAL COOKIES

Steps:

• Preheat oven to 350.
• Cream together butter, sugar, brown sugar, eggs, vanilla and peanut butter.
• Add baking soda; mix well.
• Add Oatmeal.
• Fold in chocolate chips.
• Spoon dough onto greased cookie sheets.
• Bake for 10-16 minutes depending on the size of your cookies.
• ENJOY!
• Servings and yield are approximate.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

COLOSSAL CHOCOLATE CHIP COOKIES

Steps:

• Beat butter at medium speed of a heavy-duty electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well.
• Combine flour and next 3 ingredients; gradually add to the butter mixture, beating well.
• Position knife blade in the food processor bowl; add oats. Process until finely ground. Gradually add to the butter mixture, beating well. Stir in chocolate morsels, chopped chocolate, and pecans.
• Shape cookie dough into 2 inch balls. Place 3 inches apart on ungreased cookie sheets. (I use parchment paper, just to be sure!) Flatten each ball to a 2 1/2 inch circle. Bake at 375 degrees for 8 to 10 minutes or until lightly browned.
• Cool slightly on the cookie sheets; remove to wire racks, and let them cool completely.

EASY JUMBO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well., Stir in coconut and chips. Shape 3 tablespoonfuls of dough into a ball; repeat with remaining dough., Place balls 3 in. apart on ungreased baking sheets. Bake at 350° for 12-18 minutes or until lightly browned. Remove to wire racks to cool., In a microwave, melt candy coating if desired. Dip one end of cooled cookies in candy coating. Allow excess to drip off. Place on waxed paper; let stand until set.

ULTIMATE CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts.
• Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container.