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Giant Chocolate Chip Cookies

These giant chocolate chip cookies offer a warm, comforting hug in every bite with soft chewy centers and perfectly golden edges—an easy, impressive treat perfect for sharing or gifting.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 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 (1 1/2 sticks)
  • 3/4 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp pure vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips

Equipment

  • Large Bowl
  • Medium bowl
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper

Method
 

  1. Step 1: Preheat oven to 325°F (163°C). Line 2-3 large baking sheets with parchment paper.
  2. Step 2: In a medium bowl, whisk together flour, cornstarch, baking soda, and salt until evenly combined.
  3. Step 3: In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium-high speed until creamy and well combined, about 2 minutes.
  4. Step 4: Add egg, egg yolk, and vanilla extract to the butter mixture. Beat until fully incorporated.
  5. Step 5: Gradually add dry ingredients to the wet ingredients on low speed, mixing just until combined to avoid tough cookies.
  6. Step 6: Fold in chocolate chips by hand until evenly distributed.
  7. Step 7: Divide dough into six equal portions (about ½ cup each). Roll into balls and slightly flatten tops. Place on baking sheets, leaving at least 6 inches between cookies.
  8. Step 8: Bake for 20-25 minutes until edges are lightly golden and centers look soft.
  9. Step 9: Cool cookies on baking sheets for 15 minutes to set before transferring to a wire rack to cool completely.

Notes

For softer cookies, chill dough for 30 minutes before baking. Store in an airtight container at room temperature up to 4 days or freeze for up to 3 months. Add nuts or chocolate chunks for variety. Use parchment paper or silicone mats to prevent sticking.