The perfection of buttery, melt-in-your-mouth chocolate cookie perfection ! I have made these shortbread cookies twice in the past 3 days… how good they are! If you like these little Andean mints, you are going to go crazy for these cookies.
These Giant Chocolate Chip Cookies will soon be your new favorite chocolate chip cookie recipe. The BEST chocolate chip cookie I have ever tried. They are everything you want and more: soft, chewy, fluffy, thick, easy to make, gooey on the inside, golden brown and slightly crispy on the outside. They are EPIC and I can’t wait for you to try. Be sure to watch the recipe video too!
Seriously once you make these you’ll be forwarding the recipe to your mom, sister, grandma, Aunt, cousin, best friend, third cousin twice removed and tell them it’s the best giant chocolate chip cookie you have ever had in your life.
Okay. Wow, the build up is getting intense!
° 500 ml (2 cups) flour
° 15 ml (1 tbsp.) Cornstarch
° 5 ml (1 teaspoon) of baking soda
° 1.25 ml (1/4 teaspoon) salt
° 180 ml (3/4 cup) softened butter
° 125 ml (1/2 cup) sugar
° 125 ml (1/2 cup) brown sugar
° 1 egg
° 5 ml (1 teaspoon) of vanilla
° 200 g (about 1/2 lb) 70% dark chocolate, cut into pieces
Preheat the oven to 180 ° C (350 ° F).
In a bowl, combine the flour with the cornstarch, baking soda and salt.
In a separate bowl, using an electric mixer, whip the butter with the sugar and brown sugar until a creamy mixture is obtained.
Whisk in the egg and vanilla to the butter mixture.
Gradually incorporate the dry ingredients, stirring with a wooden spoon until a paste forms.
Folding in half of chocolate pieces.
On a baking sheet lined with parchment paper, place about 30 ml (2 tbsp.) Of dough per cookie, spacing them 5 cm (2 inches).
Sprinkle the cookies with the remaining pieces of chocolate. Bake for 10 to 12 minutes.
Removing from oven and permit cooled on a rack.