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Bring some Disney magic right into your home kitchen with the Grand Floridian Chocolate Chip Cookies. This dough is packed with chocolate chips and requires zero chilling time, so you’re just moments away from chocolate-chip-cookie bliss.
Biting into a really good cookie just makes me feel like a kid again. Especially when it’s a gooey chocolate chip cookie, still warm from the oven.
Whether your childhood cookie memories come from baking them alongside your mom or grandma or enjoying the perfect chocolate chip cookie on vacation, I think we can all agree that there’s something special about replicating those memories in your own kitchen.
If you’re a Disney-World fan, get ready for a flood of memories and magic with this copycat of the Disney Grand Floridian chocolate chip cookies.
What are the Disney Grand Floridian Chocolate Chip Cookies?
If you’ve ever taken a trip to Walt Disney World, especially if you have stayed in a Disney resort, chances are good that you have had the chocolate chip cookies from Disney’s Grand Floridian Resort & Spa.
If it’s been a while since your last Disney vacation and you’re craving a bit of that Disney magic at home, then this is a must-try recipe for you.
These chocolate chip cookies are incredible, especially when they’re still warm. They are soft and chewy and packed full of gooey chocolate chips.
These Disney chocolate chip cookies are a bit softer than my favorite chocolate chip cookies, which I consider to be the ultimate chewy cookie. They also don’t require any chilling time, so they’re perfect if you’re running low on time or are feeling super impatient for a delicious chocolate chip cookie.
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Pin ItHow to Make the Grand Floridian Chocolate Chip Cookies
The Grand Floridian chocolate chip cookies are a pretty simple recipe, so they’re great for beginner bakers or for making with kids.
Ingredients you’ll need
The ingredients for these chocolate chip cookies are pretty straightforward. You will need:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- 1 cup lightly packed light brown sugar
- ¾ cup powdered sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 12 ounces chocolate chips (milk, semi-sweet or dark)
- flaky sea salt, optional
Yes, you read that right: powdered sugar! It’s not often that you see powdered sugar used in a recipe like this. You typically see a combination of brown sugar and granulated sugar.
But the powdered sugar is key for the softer texture of these cookies. Trust me on this one!
For the chocolate chips, feel free to use your favorites here. Milk chocolate, semi-sweet, or dark chocolate chips will all work and taste great in this recipe.
The flaky sea salt on top isn’t necessarily traditional. But just like with my chocolate chip cookies with brown butter and toffee or with espresso salted chocolate chip cookies, I think it’s the perfect way to finish these Grand Floridian chocolate chip cookies.
Making these cookies
Start by sifting together the dry ingredients: flour, baking soda, and salt. Set this aside.
Using a mixer, beat together the butter, brown sugar, and powdered sugar on medium speed until light and fluffy. This usually takes about 3 minutes.
Add the eggs one at a time. Make sure to mix well after each egg and scrape down the sides of the bowl. Add the vanilla extract.
Slowly add the dry ingredients and mix just until combined, then stir in the chocolate chips.
Like my chocolate chip pudding cookies, these Grand Floridian chocolate chip cookies don’t require any chilling time.
As soon as you make the cookie dough, you can use a large (3-tablespoon) cookie scoop to portion it out. Roll each portion into a smooth ball and place it on a lined cookie sheet.
These will be big cookies, so make sure to leave at least 3 inches of space between each cookie.
Bake the cookies for 15-16 minutes, or until the edges are golden. I like to sprinkle the tops of mine with a bit of flaky sea salt as soon as they come out of the oven, but that is optional.
Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Helpful Resources
- Before getting started, make sure you know how to measure flour correctly and how to cream butter and sugar. Knowing the basics of both will help your chocolate chip cookies turn out perfect every time.
- When measuring powdered sugar, use the same fluff, scoop, and sweep method that you use for measuring flour.
- Out of powdered sugar or brown sugar? Learn how to make a powdered sugar substitute and a brown sugar substitute to use instead.
- If you forget to set your butter out to soften ahead of time, check out my tips for how to soften butter quickly.
- If your brown sugar hardened in the pantry, I’ve got a post with several techniques for softening brown sugar that will save you a trip to the grocery store.
Recipe FAQs
Without being in the kitchen with you, it’s hard for me to say exactly what might have happened.
However, I have found that most of the time, cookies spreading too much comes down to not measuring the flour correctly. Make sure to fluff the flour, scoop it into your measuring cup, then sweep the top to level it.
Or, when in doubt, weigh your ingredients to be really sure you have the correct amount of flour!
Even though this Grand Floridian chocolate chip cookie recipe doesn’t require any chilling, if your kitchen is super warm, you may want to chill the dough for a bit before baking. If the butter is too warm, it can cause the cookies to spread too much.
It also helps to line your baking sheets with parchment or a silicone baking mat, only bake 1 pan of cookies at a time in the middle rack, and let your pans cool completely before baking the next batch of cookies.
Absolutely. Feel free to use your favorite vegan butter in place of the unsalted butter in the recipe. You will also want to use dairy-free chocolate chips.
If the dairy allergy is severe, make sure the chocolate chips you buy are marked as free from allergens.
I like making these Grand Floridian chocolate chip cookies into big cookies using a large (3-tablespoon) cookie scoop, but you can absolutely make them smaller.
If you prefer to use a medium-size cookie scoop (about 1.5 tablespoons), bake the cookies for 10-12 minutes instead of 15-16 minutes. You will also get about twice the number of cookies from the batch.
Grand Floridian Chocolate Chip Cookies
Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter room temperature
- 1 cup lightly packed light brown sugar
- ¾ cup powdered sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 12 ounces chocolate chips milk, semi-sweet or dark
- flaky sea salt optional
Instructions
- Preheat oven to 325°F and line cookie sheets with parchment paper.
- In a large bowl, sift together the flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter and sugars on medium speed until light and fluffy.
- Add in eggs one at a time, beating well after each egg. Mix in vanilla extract.
- Gradually add in the flour mixture until just combined. Stir in the chocolate chips.
- Use a large cookie scoop to scoop 3 tablespoon portions of dough and roll into a ball to smooth the dough. Place each dough ball onto the prepared cookie sheet leaving at least 3 inches of space between each cookie.
- Bake in preheated oven for 15-16 minutes or until the edges are golden brown. If desired, immediately sprinkle each cookie with flaky sea salt. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
- Before getting started, make sure you know how to measure flour correctly and how to cream butter and sugar. Knowing the basics of both will help your chocolate chip cookies turn out perfect every time.
- When measuring powdered sugar, use the same fluff, scoop, and sweep method that you use for measuring flour.
- Out of powdered sugar or brown sugar? Learn how to make a powdered sugar substitute and a brown sugar substitute to use instead.
- If you forget to set your butter out to soften ahead of time, check out my tips for how to soften butter quickly.
- If your brown sugar hardened in the pantry, I’ve got a post with several techniques for softening brown sugar that will save you a trip to the grocery store.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would like to learn about different fillings and creams.
I made these this weekend after seeing your video and OMG these are the BEST chocolate chip cookies I’ve ever made. I LOVE not having to refrigerate the dough and still have such crunchy-chewy cookies.