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Giant Chocolate Chip Cookies

Big, chewy, and absolutely irresistible giant chocolate chip cookies with melty chocolate chips and perfectly golden edges—an easy recipe perfect for gifting or cozy treats.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Giant Chocolate Chip Cookies
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter softened, room temperature
  • 3/4 cup light or dark brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 tsp pure vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips

Equipment

  • Mixing bowls
  • Baking Sheets
  • Parchment Paper
  • Mixer or hand whisk
  • Spatula

Method
 

  1. Step 1: Preheat oven to 325°F (163°C) and line 2-3 large baking sheets with parchment paper, spacing cookies well.
  2. Step 2: In a medium bowl, whisk together flour, cornstarch, baking soda, and salt until well combined.
  3. Step 3: In a large bowl, beat softened butter with brown and granulated sugars on medium-high speed for about 2 minutes until creamy and fluffy.
  4. Step 4: Beat in the large egg, egg yolk, and vanilla extract until fully incorporated.
  5. Step 5: Gradually add the dry ingredients on low speed, mixing just until combined. Avoid overmixing.
  6. Step 6: Fold in the chocolate chips by hand using a spatula to evenly distribute.
  7. Step 7: Divide dough into 6 equal portions (~½ cup each), roll into balls, and gently flatten into thick discs. Place 2-3 cookies per baking sheet, spaced at least 6 inches apart.
  8. Step 8: Bake for 20-25 minutes until edges are lightly golden and tops look set but centers remain soft.
  9. Step 9: Cool cookies on baking sheets for 15 minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature up to 4-5 days. Add a slice of bread to keep them soft. Freeze tightly wrapped cookies up to 3 months. Dough can be chilled or frozen before baking to improve texture and flavor.