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Giant Chocolate Chip Cookies: Bakery-Style Recipe

Indulge in these thick, chewy giant chocolate chip cookies that deliver bakery-style perfection with every bite—crisp edges, soft center, and melty chocolate in every wedge. Easy to make and impossible to resist!
Prep Time 18 minutes
Cook Time 14 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 378
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/4 cups (280g) all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) brown sugar, packed
  • 1 1/4 cups (280g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups (340g) semisweet chocolate chips or chopped chocolate
  • 1 cup (100g) chopped nuts (optional)

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Large baking sheet
  • Parchment paper or silicone mat
  • Cookie scoop
  • Cooling rack

Method
 

  1. giant chocolate chip cookies recipeCard1
  2. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat. Ensure all ingredients, especially butter and eggs, are at room temperature to promote even mixing and proper emulsification.
  3. In a large bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream together the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl as needed to ensure uniform texture.
  4. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Beat until the mixture is smooth and emulsified, about 1 minute, being careful not to over-mix.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Do not over-mix to avoid developing too much gluten, which can lead to tough cookies.
  6. Using a spatula, gently fold in the chocolate chips and chopped nuts (if using). For best texture, chill the dough for 30–60 minutes, or up to 24 hours for deeper flavor development.
  7. Scoop ½-cup portions of dough (about 3–4 oz each) onto the prepared baking sheet, spacing them at least 3 inches apart to allow for spreading. Bake for 13–15 minutes, or until the edges are golden brown and the centers still appear slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Calories: 378 | Carbohydrates: 52 | Protein: 5 | Fat: 18 | Fiber: 2 | Sugar: 34

Notes

STORAGE: Store in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months. Reheat in a low oven or microwave for best texture.
MAKE AHEAD: Dough can be chilled for up to 72 hours or frozen as balls for up to 3 months. Bake from frozen, adding 1–2 minutes.
SUBSTITUTIONS: Use coconut oil instead of butter for a dairy-free option, or swap flours for gluten-free blends (add 1/4 tsp xanthan gum if not included). Dark chocolate or dairy-free chocolate chips can be used.
PRO TIPS: Chilling develops flavor and prevents spreading. Add flaky sea salt on top after baking for gourmet presentation. Weigh ingredients for consistency.
SERVING SUGGESTIONS: Serve warm with vanilla ice cream, whipped cream, or a glass of cold milk for the ultimate comfort dessert.
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