The BIGGER the BETTER!
Why is everything bigger always better? In the store if you buy the bigger quantity of something it is always cheaper, more affordable and of course it lasts longer. Or, what about in the bakery the muffins are always bigger than when you actually make them at home. I mean hello, why can I not make them that way? (unless you have a giant muffin tin of course!) My point is that usually bigger is better and these giant chocolate chip cookies filled with chunks of chocolate and yummy goodness are seriously the bomb diggity ( I heart someone say that once so it is definitely a thing!).
Who doesn’t like giant chocolate chip cookies? Big, chocolaty, sweet, soft and warm (if they are fresh!). All of the things I look for in my perfect relationship; well my relationship with sweets that is. I have always been more of a cookie or bar person with the exception of my mom’s Texas Sheet cake which is to die for! Otherwise, I would rather reach for a cookie or 2 because they are so easy to grab and eat. No hunting for a knife to cut with and fork to eat with. I do not even want to get into the mess of what a cake can make.
I want to share this recipe with you as I am sitting here enjoying the LAST ( NEED TO MAKE MORE!!!) of the giant chocolate chip cookies!
Gluten Free Giant Chocolate Chip Cookies 
1 1/2 cups Brown Rice Flour
1/2 cup + 2 Tbsp Tapioca Starch (not divided)
1 tsp Xanthan Gum
1 tsp Baking Soda
1 tsp Salt
3/4 cup Coconut oil (Firm not melted)
1 1/2 cups Coconut Palm Sugar
1 tsp Vanilla
2 Eggs
3 Tbsp Milk (I used Almond Milk)
2 cups Chocolate Chips or 1 12 oz bag (I used semi sweet)
Preheat oven to 375 degrees Fahrenheit.
Mix together your brown rice flour, tapioca starch and xanthan gum and run them through a fine mesh strainer or sifter once. Add in your salt and baking soda and set aside. In the bottom of a stand mixer or mixing bowl cream together your coconut oil and sugar (may take a couple of minutes) add in eggs and vanilla. Slowly mix in your sifted flour mixture. Once mixed well add in your milk a Tbsp at a time until it is a soft dough consistency. Then stir in chocolate chips. Take about 2 Tbsp full of dough and pat them out on to a cookie sheet covered with parchment paper. These cookies are about 3-4 inches in diameter. They will rise but not span out as much so you can do 6 cookies to a sheet. Bake for 9-10 minutes or until the edges are golden brown. Let cook on cookie sheet for a few minutes before transferring to a cooling rack.
- 1 1/2 cups Brown Rice Flour
- 1/2 cup + 2 Tbsp Tapioca Starch (not divided)
- 1 tsp Xanthan Gum
- 1 tsp Baking Soda
- 1 tsp Salt
- 3/4 cup Coconut oil (Firm not melted)
- 1 1/2 cups Coconut Palm Sugar
- 1 tsp Vanilla
- 2 Eggs
- 3 Tbsp Milk (I used Almond Milk)
- 2 cups Chocolate Chips or 1 12 oz bag (I used semi sweet)
- Preheat oven to 375 degrees Fahrenheit.
- Mix together your brown rice flour, tapioca starch and xanthan gum and run them through a fine mesh strainer or sifter once. Add in your salt and baking soda and set aside. In the bottom of a stand mixer or mixing bowl cream together your coconut oil and sugar (may take a couple of minutes) add in eggs and vanilla. Slowly mix in your sifted flour mixture. Once mixed well add in your milk a Tbsp at a time until it is a soft dough consistency. Then stir in chocolate chips. Take about 2 Tbsp full of dough and pat them out on to a cookie sheet covered with parchment paper. These cookies are about 3-4 inches in diameter. They will rise but not span out as much so you can do 6 cookies to a sheet. Bake for 9-10 minutes or until the edges are golden brown. Let cook on cookie sheet for a few minutes before transferring to a cooling rack.
Giant chocolate chip cookies always make you feel better too because you do not have to eat 2-3 regular cookies to get the satisfaction of one of these monsters. I can safely say I would rather say I had one cookie as opposed to 10… just don’t mention it was a giant chocolate chip cookie and you’re all good ;-).
What is your favorite cookie binge eat, shove in your mouth or nibble on as a dessert, snack or to hit the sweet spot? Let me know in the comments below!
Don’t forget to follow me on Twitter, Pinterest, Instagram and like my age on Facebook to stay up to date on all posts and recipes! You can also sign up for emails to receive kitchen tips from my kitchen straight to yours and get a sneak peek at future recipes to see what is really going down in this kitchen of mine!
Have a great day!
deliciously, Gabby
Linda @ Mixed Kreations says
May 25, 2016 at 4:52 pmYummy these look delicious! Some of the ingredients I haven’t even heard of, but they still look yummy. I wouldn’t dunk them I would just eat about 4 or 5 ?