Grand Floridian Giant Chocolate Chip Cookies
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Giant Chocolate Chip Cookies are one of those desserts that really take me to a whole different time and place… I feel like a kid at Disney World again! They’re just so tender and yummy, with ooey gooey chocolate chips that melt onto your fingertips. My recipe for copycat Grand Floridian chocolate chip cookies will take you to that place of childhood wonder too!
Giant Chocolate Chip Cookies
You really can’t beat the classics!
There’s a reason why the chocolate chip cookie is still crowned the king of desserts, with recipes coming out day after day with the “best ever” recipe…
You can stop browsing for it, because this is truly the most soft, tasty, and best Disney chocolate chip cookies copycat around!
Why not make the whole Disney experience while you’re at it?? Corn dogs, cupcakes, churros… a roller coaster of flavors with no lines or entry fees!
Ingredient Notes & Substitutions
- Salted Butter – Using salted butter makes these radically rich and beautifully buttery. And if you’re using unsalted butter, compensate with a pinch of salt.
- Brown Sugar – Moist, delightful sweetness is guaranteed when brown sugar is listed with your treats!
Pack the sugar, meaning you need to press it firmly into the measuring cup, to get the same consistency as the original Grand Floridian chocolate chip cookies. - Powdered Sugar – Did you know powdered sugar makes a cookie more tender? Perfect for gooey jumbo chocolate chip cookies!
- Semi-Sweet Chocolate Chips – These giant chocolate chip cookies can also be made with dark chocolate chips, milk chocolates, and any combination of the three.
Tips for Delicious Disney Chocolate Chip Cookies
- Chill the dough to avoid spreading.
Since jumbo chocolate chip cookies have a pretty significant footprint, there’s the potential for pretty significant spreading while they bake.
This is almost guaranteed to happen if your butter is very, very soft.
Chill the dough for 15 to 30 minutes to reduce the amount it spreads in the oven.
- Combat the sweet with some salty or spicy flavor!
There are a few ways to introduce additional tastes to your treats so that it’s not sugar, sugar, sugar with each bite.
A sprinkling of flaky sea salt on each cookie once it comes out of the oven is heavenly!
The salty-sweet combo is totally drool-worthy, and that little bit of crunch when you chomp down is addictive to say the least.
And have you ever had Mexican chocolates?
They contain cinnamon and chili peppers–and trust me, it’s a whole new ball game with chilis and cocoa! A little bit of cayenne pepper (¼ teaspoon or less) does the trick.
- Cool completely before transferring to a plate!
If you think waiting for regular desserts to cool is hard, get ready to test your patience with Disney chocolate chip cookies.
Because they’re so large, the “droop” risk is very real.
Unless you have a very large flipper, you’ll want to wait a good while for your giant chocolate chip cookies to cool — at least 10 minutes, but ideally until they cool completely.
Storing and Freezing
These giant chocolate chip cookies can be safely kept at room temperature for up to a week.
They become less soft and tender as they sit, however, so I really recommend enjoying these right away.
And the dough lasts for up to 3 months in the freezer! Ball them up, freeze them briefly on a baking sheet, and store in a freezer bag.
Thaw a few at a time for speedy sweet cravings, or place the bag in the fridge for a few hours to bake all of them at once later on!
Kitchen Tools You Will Need
- Sieve – Great for straining liquid or sifting dry ingredients to prevent clumps. You can even use it to dust powdered sugar over desserts!
- Stand mixer or large mixing bowl with hand mixer for creaming the butter and sugar.
- Cookie Scoops – Great for meatballs, cookie dough, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
Jumbo Chocolate Chip Cookies FAQ
Brown sugar! It’s moist, flavorful, and keeps even giant chocolate chip cookies super soft.
Another trick is to use more egg yolk than white. For this recipe, that would mean using one egg white and three egg yolks.
You sure can! For medium-sized, bake for 10 to 12 minutes.
For even smaller ones, check regularly around the 8-minute mark and pull out once the edges turn golden.
Add some height to the rolled dough (instead of rolling perfectly round balls) to keep them thick.
You might also want to try using baking powder instead of baking soda if you’re looking for height instead of a dense, chewy cookie — because it is hard to have your cookie be both. Use 3 teaspoons of baking powder per teaspoon of baking soda.
Enjoy!
With love, from our simple kitchen to yours.
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Grand Floridian Giant Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons salted butter, softened
- 1 cup light brown sugar, packed
- 3/4 cup powdered sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips
Instructions
- Preheat the oven to 330 degrees F and line a baking sheet with parchment paper and set aside.
- Sift the flour, baking soda, and salt into a large bowl and set aside.
- Cream the butter, light brown sugar, and powdered sugar in a separate bowl until light and fluffy.
- With the mixer running, add eggs, one at a time, then add vanilla. Mix until combined, scraping sides of bowl.
- Slowly mix in the flour mixture, scraping the sides of the bowl as needed. Stir in chocolate chips.
- Use a medium or large cookie scoop to portion out the dough onto the prepared baking sheet.
- Bake until light golden, 10 to 12 minutes for medium cookies, 14 to 17 minutes for large.
- Recipe Notes:
- They took longer than the initially indicated time according to the original disney recipe. About 14 to 17 minutes for the large cookies, this gives them a nice chewy center. If you prefer firmer cookies, you can add a couple additional minutes to the bake time.
- Using salted butter gives these cookies a rich buttery taste.
- The original recipe calls for cooking the cookies directly on the baking sheet. This does change the texture slightly but I preferred the parchment method and easier cleanup.
- If readers do not have an oven that can bake at 330, 325 is a safer option than 350 for these cookies.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2023
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Made these cookies yesterday, and they were absolutely amazing! Donna and Chad’s recipes from The Slow Roasted Italian never disappoint. So easy and delicious!
Hi Presley!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn
They are fantastic. My husband thought they were the bomb. Best chocolate chip cookie ever!
Hi Pat!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
donna’s recipe for these Giant Chocolate Chip Cookies is a winner! So easy to follow, and they turned out perfect. I added some chopped walnuts for extra crunch.
Hi Claire!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn