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–+ servings
ingredients image of flour butter sugar brown sugar eggs vanilla extract baking soda salt chocolate chips arranged artfully on a rustic wooden surface with warm lighting a minimalist and clean composition showcasing baking essentials

Giant Chocolate Chip Cookies

Soft, chewy, and packed with melty chocolate chips, these Giant Chocolate Chip Cookies are the perfect treat for any occasion. Easy to make and irresistibly delicious.
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips semi-sweet and milk chocolate chips
  • 1 teaspoon flaky sea salt optional

Equipment

  • - Mixing bowls
  • electric mixer,
  • Baking sheets
  • Parchment paper
  • Cookie Scoop

Method
 

  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for now.
  3. In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for about 2–3 minutes, or until the mixture is light and fluffy.
  4. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
  6. Gently fold in the chocolate chips. Save a few extra to press into the tops of the cookies before baking.
  7. Use a large cookie scoop or a ¼ cup measuring cup to portion out the dough. Roll each portion into a ball—about the size of a golf ball—and place them on the prepared baking sheets. Leave about 3 inches between each cookie.
  8. For thicker cookies, chill the dough balls in the refrigerator for at least 30 minutes.
  9. Bake the cookies in the preheated oven for 12–14 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  10. Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 240kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 25mgSodium: 70mgPotassium: 40mgFiber: 1gSugar: 18gVitamin A: 80IUCalcium: 20mgIron: 1mg

Notes

Store leftover cookies in an airtight container at room temperature for up to 5 days. To reheat, place in a 350°F (175°C) oven for 5–10 minutes.
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