Giant Chocolate Chip Party Cookie Recipes

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
• In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
• With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
• Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
• Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

Steps:

• In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy.
• Add eggs, one at a time, beating well.
• Gradually add flour, salt and baking soda, beating until well blended.
• Stir in chocolate chips and nuts.
• Spread in greased 14-inch round pizza pan.
• Bake at 350°F (190°C) for 20-25 minutes.
• Cool cookie in pan.
• Decorate if desired.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour and baking soda, stir into the creamed mixture. Fold in the chocolate chips and walnuts. Drop by rounded ice cream scoops onto a cookie sheet, and press down slightly to flatten. Cookies should be about 2 inches apart.
• Bake for 11 to 14 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with cooking spray.
• Mix flour and baking soda together in a bowl.
• Beat butter, brown sugar, pudding mix, white sugar, and vanilla extract together in a large bowl with an electric mixer. Beat in eggs. Stir in flour mixture gradually. Fold chocolate chips and walnuts into the batter.
• Pour batter into the springform pan.
• Bake in the preheated oven until light golden brown on top, about 25 minutes. Cool before cutting, about 20 minutes.

Steps:

• For the batter: Preheat the oven to 375 degrees F. Line a 12-inch deep dish pizza pan or 10-inch cast-iron skillet with aluminum foil and spray with nonstick cooking spray.
• Whisk the flour, oatmeal, baking soda, salt and cinnamon together in a medium bowl and set aside. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the vanilla and eggs and beat until light in color, 2 to 3 minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula.
• Press the dough into the prepared pan and arrange 12 to 15 peanut butter cups on the top, pressing flush into the dough. Bake until deep golden brown and set, 20 to 25 minutes for the pizza pan or 30 to 35 minutes for the skillet. Cool in the pan 10 minutes. If removing from the pan, invert the cookie onto a large plate and remove foil, then upright onto a cutting board.
• For the frosting: Beat the butter with the confectioners' sugar, milk and vanilla extract until firm enough to pipe. Transfer to a piping bag fitted with a round or star tip. When the cookie has cooled, drizzle with melted chocolate if using, then decorate as desired with the frosting and finish with sprinkles.

Steps:

• Preheat the oven to 350 degrees F. Arrange three racks evenly spaced in the oven (see Cook's Note).
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 3 minutes, until creamy. Add the granulated sugar and brown sugar and beat on medium speed for 2 to 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. Add the egg, vanilla, and 2 tablespoons of warm water and mix on low speed just to combine. In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate (including the fine chocolate dust) to the batter until combined. Mix well with a rubber spatula.
• With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 12 rounded scoops of dough and place them on a sheet pan. Freeze the dough for exactly 15 minutes, then arrange 4 balls of dough--spaced wide apart--on each of three sheet pans lined with parchment paper. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stove top, until the center of the cookies deflate. Bake for 3 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for 18 to 20 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with fleur de sel and cool completely on the pans.

Steps:

• In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
• Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
• Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.