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Giant Chocolate Chip Cookie | www.thefreshcooky.com

Giant Chewy Chocolate Chip Cookies with Fleur de Sel

  • Author: Kathleen | The Fresh Cooky
  • Prep Time: 30 mins
  • Cook Time: 18 mins
  • Total Time: 48 mins
  • Yield: 11 dessert plate sized cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Description

A dessert plate sized cookie, filled with chewiness, wrinkly edges, decadent chocolate chunks with a hint of fleur de sel. What is now known as “pan-banging” cookies the time and effort are worth every minute.


Scale

Ingredients

  • 2 sticks (1 cup) salted or unsalted butter, at room temperature (no substitutes)
  • 1 1/2 cups granulated sugar (I used natural, cane sugar)
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 2 Tablespoons water
  • 6 oz bittersweet chocolate, chopped
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • fleur de sel (for sprinkling | optional)

Instructions

  1. Place your butter in the bowl of a mixer.
  2. Cream your butter for about 2 minutes, scrape down sides before adding sugar.
  3. Add sugars and cream well for 2-4 minutes, on medium-high; on the longer side if using natural cane sugar.
  4. Add your egg, vanilla and water; mixing on low to combine. Once combined, scrape down sides, then increase speed to medium-high and whirl around for about 1 minute.
  5. Measure out your flour into a separate bowl.
  6. Add baking soda and salt to your flour and stir with a fork or whisk to combine.
  7. Slowly add your flour mixture (about 1/2 cup at a time), mix on low and scrape down the sides once or twice while adding your flour until combined.
  8. If you haven’t already chopped your chocolate, chop on a cutting board, using random chops so that you get a variety of chocolate chunks. You want some shavings, some bigger chunks (about 1/2″) and some smaller ones.
  9. Add your chopped chocolate to the dough and mix on low until just combined.
  10. Preheat your oven to 350 degrees.
  11. Line 3 – 11×17 (ish) sheet pans with aluminum foil, dull side up (helps make those chewy, crunchy crinkles)
  12. To make them just like they are pictured, use a large ice cream sized scoop and scoop out a heaping amount of dough, a heaping 1/3 cup, plus a bit more is what I found worked.
  13. If desired, weigh each scoop, about 3.5 oz each.
  14. You should be able to fit 4 per pan, but do 3 if it makes you feel more comfortable. They do sometimes run into each other, but they will separate easily when finished.
  15. Preheat your oven to 350° and adjust your rack to the center of the oven, you’ll only bake one pan at a time, so plan accordingly.
  16. DO NOT MISS THIS STEP!
  17. Place entire pan with dough balls into the freezer for 15 minutes before baking. This will insure that they don’t spread too far, too fast.
  18. Once your oven is preheated and you’ve waited the allotted 15 minutes freezer time, remove the first pan from the freezer (replacing with the second and so on) and place in hot oven on the middle rack.
  19. Bake for 10 minutes until the cookies are puffed slightly in the center.
  20. After 10 minutes, slam the pan. This will feel weird if you are a baker, but lift the pan about 4 inches and let it “slam” or drop back down to the rack, so that the edges settle and the puffiness goes down. Turn pan and slam it again.
  21. It’s oddly satisfying.
  22. Close oven and bake for another 2-3 minutes, do it all over again, smack down that pan, get those wrinkles!
  23. Bake for another 2-4 minutes until edges are golden but the middle is still gooey. Drop pan again as you remove from oven onto a cooling rack.
  24. Baking for a total of about 16-18 minutes.
  25. Once removed (and dropped again) sprinkle a little Fleur de Sel over the top of the warm cookies. If you don’t have Fleur de Sel, just use regular sea salt. But truly, this salt is amazing a little goes a long way!
  26. Allow to cool completely on baking sheet before removing with large spatula.
  27. Store in airtight container or freeze.
  28. Repeat process with remaining dough balls.
  29. Share with a family member, friend or neighbor.

Notes

Notes: #1 | In my second batch I made the cookies using Ghirardelli Bittersweet Chocolate Chips, I rough chopped them a bit, but mostly put them in whole, I liked them better with the bar chocolate, but they work in a pinch.

#2 | The cookies may be frozen, but are best eaten fresh, always, fresh is best! Fresh Cookie-Cooky! Get it! Got it! Good! If you do freeze the cookies, place them on a baking sheet in a preheated 250° oven for 2-3 minutes, it will soften the cookie just right.

#3 | I packaged up a couple of the cookies in cellophane bags and gave them as a little gift.

#4 | I made several batches of these to have on hand and froze the dough balls like I do with my Chewy Chocolate Chip Cookies, allowing them to come to room temperature for about 10-15 minutes (about the time it takes to preheat your oven), then bake as planned.

Copyright 2017 | This recipe for Giant Chocolate Chip Cookies with Fleur de Sel was featured first on The Fresh Cooky.

Keywords: Giant Chocolate Chip Cookies, Pan Banging Chocolate Chip Cookies, Food Gifts, Chocolate Chip Cookies

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