Giant School Lunch Chocolate Chip Cookies
Crispy on the outside, practically still cookie dough on the inside!
Do you remember those giant chocolate chip cookies they used to serve in school? They were soft and delicious and had mini chocolate chips in the middle. It was like they half baked them and the insides were still cookie dough, yum!
I wanted to remake that recipe!
I have come to the conclusion that chocolate chip cookies should be made giant more often, because why not?
I had SO much fun making these. Piling 3 scoops of cooking dough together and smushing it down to form a disc was so fun! They are the perfect size to share.
I think it would be really fun to make these for when you have company over, how cool would it be to serve these giant cookies?
The How To
Preheat your oven to 375 degrees. Place two sticks of butter in a large mixing bowl and microwave for 40 seconds (just to soften the butter, not melt it). Then add your sugar and brown sugar, cream together with a mixer for 1 minute. (You can also just use a wooden spoon!)
Next, add your egg, baking soda, salt and vanilla. Mix until combined. Then add flour and mix again until just combined, do not over mix. Finally, stir in mini chocolate chips.
Now, using a 1.5 inch cookie scoop, place three scoops of dough on top of each other on a baking sheet. Press down with your fingers or a drinking glass so that it is about 3/4 inch thick. It should resemble a hockey puck 😄. Finish scooping until you have 5 cookies on the pan. Bake in the oven for 14 minutes. Until edges are just starting to brown. The middles won’t look done, and that will be your doughy middle!
Cool on the baking sheet for 5 minutes. Then transfer to wax paper or wire rack to finish cooling for 30 minutes. Store in an airtight container. They stay fresh for about 4 days and can freeze up to two months.
Did you make this recipe? Let me know what you think in the comments! I hope these fun giant cookies bring a smile to your life today!
-Hailee
HAVE YOU MADE AN OUR JOURNEY TO HOME RECIPE? UPLOAD A PICTURE TO FACEBOOK OR INSTAGRAM AND TAG US!
FOLLOW US ON PINTEREST
SUBSCRIBE TO OUR YOUTUBE CHANNEL
Giant School Lunch Chocolate Chip Cookies
Equipment
- Large mixing bowl
- Mixer or Mixing Spoon
- Baking sheet
- Spatula
Ingredients
- 1 cup salted butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp baking soda
- 3/4 tsp salt
- 1 tsp vanilla
- 2¼ cup flour
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 375°.
- Place two sticks of butter in a large mixing bowl and microwave for 40 seconds (to soften the butter, not completely melt it).
- Add sugar and brown sugar, cream together for 1 minute.
- Add egg, baking soda, salt and vanilla. Mix until combined.
- Pour in flour and mix again until just combined.
- Stir in chocolate chips.
- Using a 1.5 inch cookie scoop, place three scoops of dough on top of each other on a baking sheet.
- Press down with your fingers or a drinking glass so that it is about 3/4 inch thick.
- Finish scooping until you have 5 cookies on the pan.
- Baking in the oven for 14 minutes, until edges are just starting to brown.
- Cool on the baking sheet for 5 minutes. Then transfer to wax paper or wire rack to finish cooling for 30 minutes. Enjoy!
The taste is fantastic. J could not get them soft and gooey however… maybe they weren’t thick enough. Will try again!
Yay! Hope that works!
These are phenomenal!! i make them multiple times a week and have memorized the recipe. I store left over dough in frindge and make small fresh batches. I make the recipe to the T except add more mini chocolate chips. I have made them big which we loved but my new favorite is only using 1 scoop of dough (not smushed) and bake 7 to 8 minutes or until edges just turn brown. The recipe itself is fire!! My 100% go to and always a party favorite!!
That’s awesome! Enjoy!
Are you just softening the butter or melting it?
Just softening the butter
Wait so your not suppose to melt the butter?! But it says put in microwave for 40 seconds. Not use soft butter. Is that why they aren’t gooey? And seem to be cooking faster. I’ve got 10 minutes and the edges are brown.
Yeah, don’t completely melt the butter. Use softened butter. For example, I soften mine in the microwave for 40 seconds.
I used to go to school early to buy these from the canteen, a cookie for 50 cents and a chocolate milk for a dollar! Brought back good memories
That’s such a sweet memory!
My dough comes out gooey and I simply scoop it on the cookie sheet and they melt into perfect round shape. So no need to shape or smush down. Love this recipe. I added half white chocolate and half milk chocolate. My family can’t get enough! Thank you so much!
You’re welcome! So glad you guys enjoy it!