Giant Chocolate Chip Cookies
Big, soft, and loaded with chocolate chips, these giant cookies are a cozy treat perfect for sharing, gifting, or sneaking a warm one. Easy to make with classic ingredients, they offer chewy edges and soft, melty centers that bring sweet memories to life.
Equipment
- Large bowl
- Mixer or Whisk
- Baking sheets
- Parchment paper
- rubber spatula
Ingredients
Ingredients
- 1 cup unsalted butter melted, cooled slightly
- 2/3 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 tsp baking soda
- 1 tsp salt
- 3 cups all-purpose flour
- 3 cups chocolate chips semi-sweet, milk, or mixed
Instructions
- Step 1: In a large bowl, combine melted butter, granulated sugar, and brown sugar. Beat on low speed until silky smooth.
- Step 2: Add eggs and vanilla extract. Beat on medium speed until fully combined and batter lightens, about 2 minutes.
- Step 3: Sprinkle baking soda and salt over the wet mixture and stir briefly. Gradually add flour, mixing on low speed to incorporate fully without overworking.
- Step 4: Fold in chocolate chips gently with a rubber spatula for even distribution.
- Step 5: Line a baking sheet or plate with parchment paper. Scoop ¼-cup portions of dough into 8 balls. Cover loosely with plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
- Step 6: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place 4 dough balls on each sheet, spacing about 4 inches apart.
- Step 7: Bake one sheet at a time on the middle rack for 12 minutes. Rotate pan and bake an additional 4 minutes until edges are set and tops lightly golden. Centers should remain soft.
- Step 8: Let cookies cool on the baking sheet for 10–15 minutes before transferring to a wire rack to cool completely.
Notes
For a butter swap, use salted butter and reduce added salt to ½ teaspoon. You can substitute up to ½ cup of flour with whole wheat flour. Try different chocolate chips or add nuts, dried cranberries, or mini M&Ms for variety. Store cooled cookies in an airtight container with a slice of bread to keep them soft for up to 5 days, or freeze for up to 3 months.