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Giant Double Chocolate Chip Cookies

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Submitted by Karenanne

Giant double chocolate chip cookies with melted chocolate in the dough plus whole chips folded in, sour cream for fudgy centers, and chopped walnuts. Bakery-sized at 3 inches.

YIELD

16 servings

PREP

10 min

COOK

20 min

READY

60 min

Double chocolate means chocolate two ways. Half the chips get melted and blended directly into the dough, creating a deeply chocolatey base. The other half stay whole and get folded in, so you bite through the fudgy cookie and hit pockets of melted, gooey chips. It’s chocolate on chocolate in every bite.

Sour cream in the dough is the move that makes these stand out from standard chocolate chip cookies. It adds moisture and acidity that keep the centers soft and fudgy even after baking, and it creates a slightly tangy undertone that prevents all that chocolate from tasting flat.

These are bakery-sized giants. A full ¼ cup of dough (an ice cream scoop is ideal) flattened to 3 inches before baking. The 30-minute chill firms up the melted chocolate in the dough so the cookies hold their shape instead of spreading into thin, crispy discs.

Pull them at 10 to 12 minutes while still slightly soft in the center. They firm as they cool on the sheet.

Pro Tips

  • Melt the chocolate chips gently. Microwave in 30-second bursts or use a double boiler. Scorched chocolate turns grainy and bitter and will ruin the whole batch.
  • Use an ice cream scoop for consistent sizing. Giant cookies that vary in size bake unevenly on the same sheet.
  • Don’t flatten too much. Pressing to 3 inches gives you thick, chewy cookies. Pressing thinner gives you crispy ones. Both are good, but thick is the goal here.

Variations

  • Triple chocolate: Add white chocolate chips to the fold-in along with the semi-sweet for three distinct chocolate textures.
  • Espresso boost: Add a tablespoon of instant espresso powder to the dry ingredients. Coffee intensifies the chocolate without adding coffee flavor.

Ingredients

½ 118
1 237
CUP ML BROWN SUGAR
packed *
1 1
LARGE EACH EGG
½ 118
CUP ML SOUR CREAM
1 ½ 7.5
TEASPOONS ML VANILLA EXTRACT
3 710
CUPS ML CHOCOLATE CHIP
divided *
1 ¾ 414
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
½ 118
CUP ML WALNUTS
chopped

Directions

Heat oven to 350℉ (180℃).

Cream shortening with sugar. Mix in egg, sour cream, vanilla.

Melt 1½ cups chocolate chips and blend with creamed mixture.

Stir flour with salt, baking powder, baking soda.

Add dry ingredients to creamed mixture, stirring until smooth.

Fold in nuts and remaining chocolate chips.

Chill dough ½ hour. For giant cookies, use ice cream scoop or ¼ cup dough for each cookie.

Place on 3 greased baking sheets.

Flatten slightly to 3 inches.

Bake for 10 to 12 minutes or until still slightly soft in the center.

Makes 16 giant cookies.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 28g (1.0 oz)
Amount per Serving
Calories 94 40% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 99mg 4%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 0%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Sugar-Free, Low Sodium
 

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