Giant Chocolate Chip Cookies
I know what you're thinking - there are a million chocolate chip cookie recipes out there, and everyone claims that they have the best one. But these giant chocolate chip cookies are ACTUALLY the best chocolate chip cookie recipe in my opinion! They have one special secret ingredient that makes all the difference. Read on to see what makes these ooey, gooey, chocolate chip cookies so amazing!
Ingredients
- 1 cup unsalted butter (softened)
- ¾ cup + 1 tbsp granulated sugar
- ¾ cup light brown sugar
- 2 large eggs (room temperature)
- 1¼ tsp vanilla extract
- ¼ tsp freshly squeezed lemon juice
- 2¼ cups all-purpose flour
- ½ cup rolled oats
- 1 tsp baking soda
- 1 tsp salt
- Pinch of cinnamon
- 2⅔ cups extra dark chocolate chips (or any chocolate chips you like!)
- 1¾ cups chopped pecans (or your favorite chopped nuts)
Instructions
- See "Notes" section below for high altitude adjustments!
- Preheat oven to 300°F and line multiple cookie sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer in a large bowl, cream the butter, sugar and brown sugar on medium speed until fluffy (about 2 minutes).
- Add the eggs, vanilla and lemon juice. Blend with the mixer on low speed for 30 seconds, then increase to medium speed and beat until light and fluffy (about 2 minutes).
- With the mixer on low speed, add the flour, oats, baking soda, salt and cinnamon. Blend for about 45 seconds until just combined, but do not overmix.
- Stir in the chocolate chips and nuts.
- Using a large ice cream scoop or a large spoon, create dough balls that are about 3 tablespoons of dough. Place on a baking sheet lined with parchment paper about 2 inches apart.
- Bake cookies for 20 -23 minutes, or until the edges are golden and the centers are still soft.
- Remove from oven and cool on baking sheet for about 1 hour. Enjoy!
Notes
- Cookies stay fresh at room temperature in a sealed container for up to 5 days
- To freeze unbaked cookie dough balls for later - place cookie dough balls in a freezer bag. When ready to bake, remove as many cookie dough balls as you'd like to make and bake at 300°F until the edges are golden and the centers are soft
- Decrease sugar by 1 tbsp.
- Refrigerate cookie dough balls for at least 30 minutes before baking.
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