Submitted by: Hannah
Attributed to: Hannah
Description: Seeking to make my own version of Gideon's Bakehouse famous chocolate chip cookies, I developed this recipe for a giant chocolate chip cookie. Each finished cookie weighs half a pound, and chocolate chips may be substituted or mixed with white chocolate, nuts, butterscotch, caramel, or more!
Prep time: 25 minutes
Cooking time: 45 minutes
Servings: 12
Difficulty rating: 3
Ingredients:
1 cup Salted butter, cubed
1/2 cup Light brown sugar, packed
1/2 cup Dark brown sugar, packed
1/2 cup White sugar
2 Eggs
3 cups All-purpose flour
1 teaspoon Cornstarch
1 teaspoon Baking soda
1 teaspoon Salt
2 teaspoons Vanilla extract
6 cups Chocolate chips, semi-sweet, divided
2 cups Mini chocolate chips
Sea Salt (for Sprinkling)
Special tools/utensils needed:
Stand Mixer or Electric Hand Mixer
Directions:
In a medium bowl, cream butter and sugars for about 5 minutes until smooth. Add the eggs one at a time and incorporate fully before adding the next, until a pale, smooth batter is achieved.
In a separate bowl, sift the flour, cornstarch, and baking soda, removing any lumps. Add the sifted flours to the batter. Add the vanilla extract and salt. Mix until just combined, being careful not to over-mix.
Incorporate 2 cups of chocolate chips into the dough. Shape the dough into a rectangle 6"x8" rectangle, and cut into 12 equal squares, each 2"x2". Shape each 2"x2" square into a ball. Chill in the refrigerator for at least 30 minutes.
Preheat your oven to 400* F.
Pour 4 cups of chocolate chips into a large bowl and set aside. Remove cookie balls from the refrigerator, and working quickly, cover the entire surface of the dough ball with chocolate chips. Fill in any gaps with mini-chocolate chips.
Place twelve dough balls on a parchment lined cookie sheet. Bake for 17 minutes or until golden brown. Straight from the oven, sprinkle each chocolate chip cookie with sea salt flakes, to taste. If there are any gaps in the chocolate chips, fill them in while still hot.