the giant chocolate chip cookie trend.
Let me help you out here. There something going on. It’s here, it’s now, and it’s huge. Giant, ooey-gooey cookies are taking over the cookie world. It’s just starting and it’s only going to get crazier. You’ll want to jump all over these giant chocolate chip cookies. Like quite literally you will want to jump into these amazingly giant chocolate filled cookies when you pull them out of the oven because they look that GOOD.
cake flour ftw.
I know you are going to ask me – do I really need to use cake flour? Or can I use all regular flour?
Here’s the answer: a chocolate chip cookie, is a chocolate chip cookie. And it is going to be delicious wether you use the suggested cake flour in this recipe, or you opt out. That being said – there is a significant difference in texture. When followed exactly, this recipe creates tall, fluffy, melt in your mouth cookies. There are no words. They really are too good for words. Now, if you substitute regular flour in this recipe, the cookies turn out a little bit heavier and a little bit grainer. BUT. It’s a melty, oozy-gooey chocolate chip cookie.
My advice. If you are making these cookies right this second and you can’t possibly go to the store for cake flour because you need these cookies – then just use all regular flour. But next time you are at the grocery store do yourself a favor, and pick up a box (or two) of cake flour. or order some cake flour and have it delivered to your door. It’s almost as exciting as having cookies delivered to your door.
Yes. Yes. Yes. And yes. There are 4 (F O U R) kinds of chocolate chips in these giant chocolate chip cookies. Because …why not? It’s a chocolate chip cookie. There are no rules when it comes to the “chocolate chip” part. Milk, Dark, Semi, and White chocolate are found in every. bite. Have you ever heard of something so utterly amazing?
These cookies are baked at a higher temperature than your regular recipe for chocolate chip cookies. Believe it or not, this increase in temperature from 350 to 375 makes a world of difference. Your cookies spread less – staying taller and fluffier. These cookies will be extra gooey and extra soft inside, while staying crisp on the outside. It’s a game changer. Trust me.
QUADRUPLE CHOCOLATE CHIP COOKIES
- 1 cup unsalted butter - cold
- ¾ cup brown sugar - packed
- ½ cup sugar
- 2 eggs
- 1 ¾ cup flour
- 1 cup cake flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- ⅔ cup mini semi sweet chips
- ⅔ milk chips
- ½ cup dark chips
- ½ cup white chocolate chips
- Preheat oven to 375.
- In a stand mixer, cream together the butter and both sugars until light and fluffy. About 3 minutes.
- Add in the eggs and mix until combined.
- Add in the flour, cake flour, baking powder, baking soda, and salt. Mix until the flour is almost incorporated.
- Add in all the chocolate chips and mix a few more seconds.
- Divide cookie dough into 9 large balls.
- If time allows, chill dough balls in refrigerator for 15 minutes.
- Bake dough balls at 375 for 14-15 minutes - until the edges are golden brown.