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Disney lovers, listen up because this one’s for you!
These Grand Floridian chocolate chip cookies get their name because they are famously served on Disney World property at Disney’s most elegant resort, the Grand Floridian or “the Grand” for short.
And these chocolate chip cookies are just that.
Also, delicious, easy to make, and soft.
As a lifelong Disney fan, I’ve loved checking the Disney blog for the recipes they post.
And while they do admit that the recipes are slightly changed to fit a home kitchen because ordinarily they’re made in bulk, I thought this was one of the recipes that were spot on what I expect at the hotel.
My favorite part of the entire cookie making process is that there is 0 chilling of this dough required.
The time from combining the ingredients to eating a cookie is just short enough to keep the kid’s attention and this isn’t a hugely labor intensive cookie – just don’t forget your dose of Disney magic.
Ingredients
To make these Disney chocolate chip cookies, you’ll need:
- 1 and 1/4 cups flour (170 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons unsalted butter, softened (70 grams)
- 1/2 cup brown sugar, packed (110 grams)
- 6 tablespoons powdered sugar
- 1 egg
- 1 teaspoon vanilla extract
- 6 ounces chocolate chips (150 grams)
How to Make Grand Floridian Chocolate Chip Cookies
I’ve tried so many different chocolate chip cookie recipes like these soft and chewy chocolate chip cookies and Joanna Gaines’ chocolate chip cookies, and honestly I wasn’t sold by the picture on the Disney website.
They looked too crunchy and dark for me, but they came out much better than they looked!
The process starts by combining the flour, baking soda, and salt in a separate bowl.
You can whisk it together with a whisk or a fork or just give it a good whirl around with a wooden spoon.
Then, you’re going to combine the brown sugar, powdered sugar, and unsalted butter in a bigger bowl with an electric mixer until it’s a lighter color and fluffy, just a minute or two.
If you don’t have an electric mixer, you can cream butter and sugar together with some elbow grease and a wooden spoon!
Then, add the eggs and beat until just combined.
Finally, pour in the vanilla and give it another few seconds.
Still using the electric mixer, slowly add in the flour mixture to the wet mixture until it’s fully combined.
The dough won’t be something you can roll out like cut-out sugar cookie dough, it will be relatively “wet” and sticky – that’s fine!
Finally, simply using a spoon, stir in the chocolate chips until all combined.
On a baking tray with parchment paper or a silicone baking mat, scoop out about a tablespoon of dough and place them 3 or so inches apart – they will spread in the oven.
Bake for about 10 minutes and take out when they’re golden – they will continue to bake through on the baking mat when you take them out so they shouldn’t like completely done and set when you take them out – if they do, they’ll be far overdone when they’ve cooled.
Let sit on the baking tray for 3 minutes and then transfer to a wire rack to cool.
Are These Chocolate Chip Cookies Soft?
I was extremely dubious about the photos of these cookies because they didn’t look soft.
And soft is kind of my number one priority when it comes to chocolate chip cookies.
I’m happy to report that this chocolate chip cookie recipe from the Grand Floridian are the perfect blend of hard on the outside and extremely soft on the inside.
And I don’t mean hard like, break your teeth hard, I just mean they have a nice crust and it really adds to the entire cookie eating experience.
They’re not as soft as the Nestle Tollhouse recipe which has no crust, but they taste professional and delicious and like they’ve come from a bakery.
How to Store and Freeze
If you’re not going to eat the entire batch of cookies in one sitting, which I would highly recommend while watching videos of Disney fireworks, you can easily store and freeze these cookies.
Either store them at room temperature in an airtight container for up to about 3 days or you can freeze them in airtight containers or individually wrapped in saran wrap for up to 3 months.
If you make too much dough, you can also use one of the hacks for making single portions of cookies and freeze the dough in individual portions.
When you want a cookie, let the dough thaw at room temperature for 20 or 30 minutes and then pop it into the oven!
