Best 15 Big Chocolate Cookies Recipes

BIG & BUTTERY CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

MY BIG, FAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
• Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
• To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
• Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.

BIG, FAT, CHEWY CHOCOLATE CHIP COOKIES

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.

BIG SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees
• In a large mixing bowl, cream the butter and sugar together for about 1-2 minutes.
• Add the eggs and the vanilla and mix.
• In a separate bowl combine all of the dry ingredients.
• Add the dry ingredients to the butter mixture and mix to combine. Do not over mix or you will have tough cookies.
• Add the chocolate chips in by hand and stir.
• With an ice cream scoop that is medium sized scoop batter onto parchment lined cookie sheets 3-4 inches apart.
• Bake for 10 minutes.
• Remove from cookie sheets after 1 minute and let cool on cooling racks.

BIG OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Beat butter and brown sugar in large bowl of an electric mixer, until creamy; beat in eggs and vanilla.
• In separate bowl, stir together flour, baking soda, and salt; gradually add to butter mixture, blending thoroughly.
• Add oats, chocolate chips, and nuts; mix well.
• Shape each cookie by spooning dough into a 1/2-cup measure, level off, and turn out onto a greased baking sheet. Space cookies a minimum of 6 inches apart and 2 1/2 from edge of baking sheet.
• Lightly grease the bottom of a pie pan, dip in granulated sugar, and use to flatten each cookie into a 5 1/2-inch circle. To even each cookie's thickness, press it lightly with your finger, if necessary.
• Bake in a 350 degree farenheit oven for about 15 minutes or until edges are lightly browned. Place on baking sheets and allow to cool for 5 minutes; transfer to racks to cool completely.
• Store in airtight container.

BEST BIG FAT CHEWY CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat the oven to 325?F. Grease cookie sheets or line with parchment paper.
• 2. Sift together the flour, baking soda and salt; set aside.
• 3. 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 ¼ cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• 4. Bake for 15-17 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.

BIG BATCH CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• In medium bowl sift together flour and baking soda.
• Cream together butter, oil, and sugar.
• Add eggs and vanilla until combined.
• Gradually add flour mixture to wet mixture.
• Stir in chocolate chips.
• At this point, you can either separate recipe into 3rd's and freeze some of the dough in rolls for later use or cook immediately drop by spoonful (i make them big) on parchment lined baking sheets and slightly flatten with a spoon.
• Bake for 7-10 minutes or until lightly golden.
• Allow to cool.
• To use frozen rolls, allow to thaw in refrigerator, slice and follow normal directions.

BIG BATCH CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees. Beat butter, brown sugar and sugar in a large mixing bowl until light and fluffy. Add eggs and vanilla and beat until smooth.
• Sift flour, baking soda, baking powder salt and oatmeal into a small bowl. Add to creamed mixture and mix until well combined. Sti r in chocolates chips, grated chocolate and nuts.
• Drop by the Tablespoon onto baking sheets about 2 inches apart. Bake 8-10 minutes until golden brown around the edges. I like to make smaller cookies using my small scoop so I am not really sure how many cookies it makes as written.

BIG THICK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Beat Crisco and butter in a medium bowl with back of a wooden spoon until pretty smooth but with a few harder pieces till left (about 1 minute).
• Add sugars and beat until well blended.
• Add egg, egg white and vanilla and beat until smooth.
• Mix together flour, baking powder and salt and stir into butter mixture.
• Fold in chocolate chips.
• For each cookie, shape 2 tablespoons of dough into a ball with your fingers and place on parchment-lined cookie sheet with 1 1/2-inches between cookie dough.
• Bake 14 minutes or until tops are well browned.
• Slide parchment paper onto wire racks to cool.
• Repeat with remaining dough and fresh sheets of parchment paper.

BEST BIG, FAT CHEWY CHOCOLATE CHIP COOKIES

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.

MY BIG FAT CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
• Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
• To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.

BIG FAT CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Move oven rack to slightly above middle and turn oven on to 375°F In one bowl, sift dry ingredients together and set aside. In another bowl, beat margarine with brown sugar, then add the rest of the wet ingredients and mix until well combined.
• Pour wet mixture into dry mixture and mix until just combined. Spoon 12 batches on the greased and foil-lined cookie sheet and, with a water-wet spoon, spread out and push down the batter to the height of the chocolate chips.
• Bake for 8-12 minutes, careful not to overbake - Cookies should be soft and will harden a little bit after being cooked. Transfer cookies to a cooling rack after 1-2 minutes of taking them out of the oven. Best eaten warm.

BIG CHOCOLATE COOKIES

Steps:

• In a microwave, melt butter with semisweet and unsweetened chocolate; stir until smooth. Cool. In a large bowl, beat eggs until foamy; gradually add sugar. Dissolve coffee granules in water. , Beat in the coffee, vanilla and cooled chocolate mixture to egg mixture. Combine flour, salt and baking powder; gradually add to the egg mixture and mix well. Stir in chocolate chips and nuts., Drop by 1/3 cupfuls 4 in. apart onto ungreased baking sheets. Bake at 350° for 15-17 minutes or until firm. Cool for 4 minutes before removing to wire racks.

BIG AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• 1. Adjust oven racks to the upper- and lower-middle positions and heat over to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.
• 2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed just until combined 1 to 2 minutes. Beat in eggs, egg yolks, and vanilla until combined, about 30 seconds, scaping down the bowl and beaters as needed.
• 3. Reduce the mixer to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips.
• 4. Working with 1/4 cup of dough at a time, roll dough into balls and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until edges are golden but centers are still soft and puffy, 17 - 20 minutes, rotating and switching the baking sheets halfway through baking.
• 5. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to let cool completely.

BIG AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325 degrees 1. Melt butter in large bowl (set aside to cool off). 2. Whisk together flour, baking soda, and salt. 3. Beat together butter, brown sugar, sugar, vanilla, and cinnamon. 4. Using an electric mixer on medium speed beat in the 2 eggs then the 2 egg yolks. 5. Reduce the mixer speed to low and slowly add in the flour mixture. 6. Add in chocolate chips. 7. Bake on cookie sheep with parchment paper 8. Use an ice cream scoop to make balls Bake for 17 to 20 minutes Let cookies rest on baking sheet for about 10 minutes then use a spatula to lift them.