In Which Bigger Is Better: Chocolate Chip Cookies


I thought I made big chocolate chip cookies. I thought this. But then one day I had the crazy idea to use this giant scoop. And our lives have never been the same.

Because bigger is better.

At least when it comes to treats.


Here is how I do it. This scoop. This wonderful giant scoop. I got mine from Pampered Chef.

This recipe makes thirteen giant cookies. If you eat the cookie dough (I have to say this probably is not healthy. Eat at your own risk, ’cause it has raw eggs) like we did, you will be left with eleven. You will still be happy.

; )


2 cups semi-sweet chocolate chips
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup organic brown sugar
3/4 cup granulated sugar
2 large eggs
2 sticks softened salted butter
1 teaspoon vanilla
*Caviar from one vanilla bean

Preheat oven to 360 degrees or 335 convect bake.


With a hand mixer in a bowl or with your mixer: Cream butter and sugars until light, about two minutes. Add vanilla. Incorporate by mixing. Add eggs one at a time until mixture is fluffy. About one minute per egg.


Add salt and baking soda. Nope. I don’t sift. I just blend these in first. I have never had a problem. I think sifting is highly over rated. Mix together with the beater on low.


Add flour one cup at a time and beat on low. Add last 1/2 cup. Beat on low. Mix in chocolate chips.





Scoop cookies onto cookie sheet with your giant scoop. Your sheet will probably hold six cookies maximum. Flatten cookie dough with your palm. When you are done, wash your hands. You should definitely not lick your palms in the kitchen when no one is looking like a human cat.

; )

Put cookie tray in oven. Bake eleven minutes. After eleven minutes, check cookies. Mine always take another two minutes after this.

Remove from oven.


Let cookies cool on sheet for one minute. With a spatula, remove cookies to a cooling rack.

Repeat with remainder of the cookie dough.

Cookies are ready to consume after five minutes on the cooling rack.

Yum! Warm chocolate chip cookies? Is there anything better?


Oh yes! Giant warm chocolate chip cookies!

* Edited on 3/12/2014 If you do not have a vanilla bean, increase vanilla extract to 2 teaspoons instead of one.

I shared this on Savvy Southern Style

6 thoughts on “In Which Bigger Is Better: Chocolate Chip Cookies

  1. Um, what delicious and beautiful monstrosities these are! Send some over! lol I’m lucky that Kyle fixes me chocolate chip cookies when I’m craving them. And he always makes half batches so we don’t go crazy. The past two batches he’s made with caramel pieces and sprinkled with coarse sea salt. Ooooommmmmmgggg. If you like salty-sweet like I do, they’re a definite variation to try. I’m not sure if I’ll ever go back to just plain chocolate chip…


    • Oh yum! That sounds delicious. I could never make a half batch here. The family would rebel. ; ). But that makes perfect sense for two people. I make an oatmeal salted caramel, but have not tried it with chocolate chips. Mmmm. Now I am hungry!

      You should post that recipe with pics next time.

      Have a terrific Thursday!


  2. I looooove chocolate chips cookies! Big ones, small ones, raw ones. yum yum yum I didn’t even know one could buy a giant scoop. mmmmmm

    • Me too! Let’s go to the flea market and eat chocolate chip cookies. Fun! I am actually making some more tonight. I am kind of bummed, because I purchased Kirkland’s chocolate chips and they are not my favorite. But now I have a giant bag to use up. My own fault. They were actually giving samples of them the day I bought my bag, but I scoffed at them thinking that I would like them.

      Have a sweet tooth eating day!


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