These cookies are delicious with a cup of coffee or hot mocha latte. What a combo. Make them extra-large or make them smaller for more cookies from one recipe.
Or, give your break time at work an extra punch of coffee with these Giant Coffee Chocolate Chip Cookies. They’re great for dipping, too!
Make the cookies as directed, roll them into larger dough balls. Freeze the dough balls and bake later, or bake them right now. Or, bake a few now and freeze the dough for later tasty treats. That’s about as easy as you can get these huge cookies. They are chocked full of semi-sweet mini-chocolate chips and coffee flavor all throughout the dough. Yum!
Larger cookies bake well at the lower temp (350F) for a longer bake time (13-15 minutes). If you make smaller cookies they bake nicely at a higher temp (375F) and a shorter bake time (9-11 minutes). Ovens may vary on bake times and temps - make sure you try baking one or two cookie dough balls before baking the entire batch.
This Giant Chocolate Chip Cookie recipe makes about two dozen extra-large cookies, 4-5” diameter.
Preheat your oven to 350F degrees a few minutes before you’re ready to bake.
Prepare your pans:
Cover 2-3 cookie sheets lined with parchment paper.
Pull out your large cookie scoop:
You’ll need a 2-3 tablespoon sized cookie scoop. If you don’t have one, use a ¼ cup measuring cup, but the scoop will be much easier and faster to use.
Gather your Giant Cookie Ingredients:
¾ C Butter (1 ½ sticks)
½ C Shortening
1 ¼ C Brown sugar, dark
¼ C Sugar
1 T Vanilla extract
2 Eggs
3 ¾ C Flour
1 T Cornstarch
2 t Coffee powder
1 t Baking soda
1/4 t Salt
1 C Chocolate chips, mini, semi-sweet
1 C Chocolate chips, semi-sweet
Yogurt coated coffee beans, optional garnish
Make and Bake:
- For the ground coffee powder, I grind some decaffeinated coffee beans at least 3 times to get them to a very fine powder. One of my favorite are vanilla crème brulee or hazelnut vanilla coffee beans, decaff only. Set aside to add with the eggs.
- With an electric mixer, beat together the butter and sugars until well combined.
- Add and slowly beat in the eggs, vanilla extract and coffee powder. Set aside.
- Sift and beat all but ½ C of the flour together with the cornstarch, baking soda and salt into the wet mix.
- The dough should begin to separate from the sides of the bowl as you beat the dough. If it’s too sticky, gradually add the extra ½ cup, and slowly beat in, a tablespoon at a time.
- Fold in the mini and regular sized chocolate chips, saving about ½ cup or either out for topping the warm baked cookies with.
- Using a large cookie scoop, about 2-3 tablespoons worth, scoop the dough into balls onto a parchment paper lined cookie sheet. I place 6 dough balls on my cookie sheets.
- Before baking (but not before freezing the dough balls, if you freeze the unbaked dough balls) press each dough ball into the extra chocolate chips, so the top side is covered. Doing this adds an added punch of the semi-sweet chocolate to each and every bite of your GIANT Chocolate Chip Cookie.
- Bake at 350F degrees for 10 -13 minutes. Because my oven bakes hotter in the rear of the compartment, I check them about ¾ of the way through the baking process and rotate my pan 180 degrees so they bake evenly. They will be golden brown.
- Remove the pan of cookies from the oven and let them sit on top of the stove for 10-15 minutes, to continue baking. Then remove them from the pan onto a cooling rack.
-If you like chocolate or yogurt coffee beans or just plain coffee beans, lightly press a couple into the top tops of each cookie for garnish. It also helps to identify the coffee flavored cookies in case they are plated with other types of cookies.
It’s okay to FREEZE the dough:
- If I’m not ready to bake the same day as mixing the cookie dough, I’ll save the double wrapped dough in the refrigerator for up to two days before baking.
- If you want to wait even longer before baking all the cookies, freeze the excess cookie dough balls in a sealable plastic bag. They will last up to a month or longer in the freezer. I usually double bag them to ensure freshness.
- If you're freezing the dough balls, do NOT roll them in the extra chocolate chips. Sometimes I decide later to roll them in a different flavor or color of chocolate chips for variety - white, dark chocolate, milk chocolate, peanut butter, butterscotch or semi-sweet chips.
- In fact, I make a couple of batches, bake a few and freeze the rest in plastic bags. Then I have them whenever anyone in the house is hungry, or when I need to bake a bunch for an event.
- If I have room in my freezer, I load up a 9"x13" parchment paper lined cake pan with plastic wrap over the top layer of cookie dough balls. Otherwise, I freeze on a flat open pan and store just the dough balls in sealable plastic bags. They last about a month, not because of being perishable, but because we bake them up for events, family or friends well before the month is up.
It's fun to do your own bake-testing:
- Don’t be afraid to test your own favorite cookie recipes to see how they bake when the size of the individual cookie is doubled or tripled.
- Just make the dough balls larger and bake a couple at a lower temperature of 350F for a longer period of time.
- Look for a golden light brown finish. The cookies should not look wet, if they are bake them a little longer.
- Let them cool completely on the cookie sheets for 10-15 minutes.
- Or, try a couple of cookies at a higher temperature for longer. See how they compare when completely cooled.
- It’s fun to try just a couple of cookies at a time to see how they bake in your oven. Be patient to get a great product.
This is an impressively large and delicious cookie to make for your work mates, family or special events. Because they are covered with extra chocolate chips on top, you get an extra punch of chocolate and coffee in each and every bite. Whatever size you make these Giant Coffee Chocolate Chip Cookies, “Bake your own Memories!”
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