Chef Eric’s recipe for making the famous Disney’s Grand Floridian Chocolate Chip Cookies! Crispy edges and a chewy center. A classic treat that stays soft and delicious for days.
Watch our step by step video!
Earlier in the year I made a list of all the famous chocolate chip cookie recipes I wanted to bake my way through. Chick-fil-A chocolate chunk cookies, See’s chocolate chip cookies and Jacques Torres NY Times cookies are a few that I’ve checked off the list. It’s a tough job, but somebody’s got to do it!
Today I’m sharing the famous recipe for Disney’s Grand Floridian chocolate chip cookies. I’m so glad that Disney shares some of its classic recipes on the Disney Parks Blog. It’s been fun to try them—ahem, Dole whips anyone?!
Grand Floridian Chocolate Chip Cookies
I made these delicious cookies in two sizes, regular and jumbo. Both turned out fantastic! I’ll share the baking times for both. One batch makes 28 regular-sized cookies or 14 jumbo cookies. It’s one of the few cookies that taste just as good, if not better, hours later. We made a batch and ate some warm from the oven and they were delicious, but the ones we had before bed were even softer after sitting for awhile in an airtight container! They had almost a fudgy consistency in the center. The next day? Still soft. Does the combination of brown sugar and powdered sugar make cookies softer than using brown sugar and white sugar? I’m guessing that it might.
What Makes This Recipe Great
No Chill: Chilling cookie dough has its time and place, but I’m glad that these ones don’t need to chill. They bake up quickly and are loaded with flavor.
Easy to customize: This recipe is easy to customize in size and mix-ins. I used semisweet chocolate chips, but you can use a combination of your favorite chocolate chips.
Crispy and chewy: Crispy edges and a chewy center, loaded with gooey chocolate chips. If you’re looking for an all-American chocolate chip cookie these are it.
Grand Floridian Cookie Ingredients
all purpose flour: you can also use bread flour.
salt: for flavor
baking soda: for leavening
butter: I always bake with salted butter, but you can use unsalted butter.
brown sugar: for flavor and richness.
powdered sugar: this ingredient surprised me! I hadn’t made chocolate chip cookies with powdered sugar before, but I’m not mad about it. They turned out fabulous.
eggs: 2 eggs for richness and texture.
vanilla: have you tried making your own vanilla extract?
semisweet chocolate chips: chunks or chips—or a mixture of both!
(Jumbo Size—1/4 cup of dough)
(Regular Size—2 Tablespoons of dough)
How To Make Disney Chocolate Chip Cookies
Preheat oven to 330°F. (YES, 330 degrees, that’s not a type-o)
Sift flour, baking soda, and salt into a large bowl and set aside.
Combine butter, brown sugar, and powdered sugar in a separate bowl and cream with an electric mixer until fluffy.
With the mixer running, add eggs, one at a time, then add vanilla. Mix until combined, scraping the sides of the bowl.
Slowly add the flour mixture, scraping the sides of the bowl. Stir in chocolate chips.
Scoop 2 tablespoons for medium cookies or 1/4 cup cookie dough balls for large cookies onto an ungreased baking sheet (I cover mine with parchment paper).
Note: if making jumbo cookies only bake 3-4 per baking sheet.
Bake until light golden, 12 minutes for medium cookies, and 15-16 minutes for large.
Store cookies in an airtight container, or wrap them individually in plastic for up to 3-5 days. Cookies can be stored in the freezer for up to 2 months.
Disney’s Grand Floridian Chocolate Chip Cookies Recipe
Disney's Grand Floridian Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 Tablespoons butter (1 1/4 sticks)
- 1 cup brown sugar
- 3/4 cup powdered sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Instructions
- Preheat oven to 330°F. (YES, 330 degrees, that's not a type-o)
- Sift flour, baking soda, and salt into a large bowl and set aside.
- Combine butter, brown sugar, and powdered sugar in a separate bowl and cream with an electric mixer until fluffy.
- With the mixer running, add eggs, one at a time, then add vanilla. Mix until combined, scraping the sides of the bowl.
- Slowly add the flour mixture, scraping the sides of the bowl. Stir in chocolate chips.
- Scoop 2 tablespoons for medium cookies or 1/4 cup cookie dough balls for large cookies onto an ungreased baking sheet (I cover mine with parchment paper).Note: if making large cookies, only bake 3-4 cookies per cookie sheet.
- Bake until light golden, 12 minutes for medium cookies, and 15-16 minutes for large.Let cookies cool on cookie sheets for 3 minutes then transfer to a wire cooling rack.
Notes
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
Thank you for sharing this recipe! These cookies are the perfect texture—crispy on the outside and moist and chewy inside. My husband and son loved these, but for me, they were a bit too sweet. The confectioners sugar overpowers the deep molasses flavor of the brown sugar, which is the reason I love choc chip cookies (well, that and the chocolate chips!) I might try to change the ratio of sugars next time I bake them. Any suggestions or advice for doing so?
Question…is the butter cold or softened. Ty!
Room temperature is fine.