Best Giant Chocolate Chip Cookies
These giant chocolate chip cookies feature a crispy golden edge and a soft, chewy center, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour All-purpose flour provides the right texture. Can use gluten-free flour blend.
- 1 teaspoon baking soda Helps cookies rise.
- 1 teaspoon salt Use less if using salted butter.
Wet Ingredients
- 1 cup unsalted butter, softened Preferred for better control over salt.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed Provides moisture and flavor.
- 1 teaspoon vanilla extract
- 2 large eggs Room temperature for best results.
Chocolate
- 2 cups chocolate chips (semi-sweet or your choice) Can mix types for different flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large mixing bowl, beat the softened butter with granulated and brown sugars until light and fluffy, about 2-3 minutes.
- Mix in eggs one at a time, followed by the vanilla extract.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed.
- Use a large cookie scoop or 1/4 cup to scoop the dough onto the prepared baking sheet, spacing them well apart.
Baking
- Bake for 12-15 minutes, until the edges are golden brown but the center looks slightly underbaked.
Notes
For extra thick cookies, chill the dough for about 30 minutes before baking. Store cookies in an airtight container for up to 1 week or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gSodium: 200mgFiber: 1gSugar: 18g
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