Go Back

Giant Chocolate Chip Cookies

Warm, gooey giant chocolate chip cookies with crispy edges—an easy, quick, and crowd-pleasing treat perfect for cozy nights or gifting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 2 hours 15 minutes
Servings: 8 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Giant Chocolate Chip Cookies
  • 1 cup unsalted butter melted and slightly cooled (2 sticks)
  • 2/3 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs at room temperature
  • 2 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 cups all-purpose flour
  • 3 cups semi-sweet or milk chocolate chips

Equipment

  • Large bowl
  • Electric Mixer
  • Rubber Spatula
  • Measuring cups
  • Baking Sheets
  • Parchment Paper

Method
 

  1. Step 1: Combine melted and slightly cooled butter with granulated sugar and light brown sugar in a large bowl. Using an electric mixer on low speed, beat until smooth and creamy.
  2. Step 2: Add room temperature eggs and pure vanilla extract. Increase mixer speed to medium and beat until fully combined and lighter in color.
  3. Step 3: Sprinkle baking soda and salt evenly over the batter and mix briefly to combine. Gradually add flour while mixing on low speed until dough forms and no flour streaks remain. Scrape down sides as needed. Avoid overmixing.
  4. Step 4: Fold in chocolate chips gently with a rubber spatula until evenly distributed.
  5. Step 5: Line a baking sheet or large plate with parchment paper. Using a ¼-cup measuring cup or large scoop, portion out 8 dough balls. Cover loosely with plastic wrap and chill in the fridge for at least 2 hours or overnight.
  6. Step 6: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place 4 dough balls on each sheet, spaced about 4 inches apart.
    Bake one sheet at a time on center rack for 12–16 minutes, rotating the sheet 180 degrees halfway through. Cookies are done when edges are set and tops lightly golden but centers remain soft.
  7. Step 7: Let cookies cool on the baking sheet for 10–15 minutes before transferring to a wire rack to cool completely or serve warm.

Notes

Butter can be substituted with browned butter for a deeper flavor. Swap light brown sugar with dark brown or coconut sugar. Add nuts or different chocolate types for variety. Store cookies in an airtight container at room temperature up to 5 days or freeze dough and baked cookies for longer storage.