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–+ servings
Giant chocolate chip cookies fresh from the oven with gooey chocolate chunks

Giant Chocolate Chip Cookies

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Soft, chewy giant cookies loaded with rich semisweet chocolate chips, perfect for sharing and indulging.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Home Baking
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Base
  • 2 1/4 cups all-purpose flour The foundation of the cookies, providing structure and a chewy texture.
  • 1/2 teaspoon baking soda This leavening agent helps the cookies rise and achieve a delightful puffiness.
  • 1 cup unsalted butter (softened) Adds richness and moisture; using unsalted allows you to control the saltiness.
  • 3/4 cup granulated sugar Contributes sweetness and aids in achieving a crisp texture.
  • 3/4 cup packed brown sugar Adds depth of flavor and moisture, creating a chewy consistency.
  • 1 teaspoon salt Enhances the flavors of the other ingredients, balancing sweetness.
  • 2 teaspoons vanilla extract Infuses a warm, aromatic flavor that complements the chocolate beautifully.
  • 2 large eggs Provides moisture and acts as a binding agent.
  • 2 cups semisweet chocolate chips The star ingredient, providing rich chocolatey goodness in every bite.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, whisk together the all-purpose flour and baking soda. Set this mixture aside for later.
  3. In a large bowl, cream the softened butter, granulated sugar, brown sugar, and salt until smooth and fluffy.
  4. Beat in the vanilla extract and eggs until well combined.
  5. Gradually add the flour mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
  6. Gently fold in the semisweet chocolate chips, ensuring they are evenly distributed throughout the dough.
Baking
  1. Drop large balls of dough (about 1/4 cup each) onto baking sheets lined with parchment paper. Space them a few inches apart to allow for spreading.
  2. Bake for 12-15 minutes or until the edges are golden brown. The centers may look slightly underbaked; they will continue to firm up as they cool.
  3. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 18gSaturated Fat: 11gSodium: 210mgFiber: 1gSugar: 24g

Notes

Ensure your butter is softened to room temperature for easy creaming. Store baked cookies in an airtight container at room temperature for up to a week. You can also freeze unbaked cookie dough for up to 3 months.

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