With a title like “Giant Chocolate Chip Cookies,” I feel like you probably already know what you’re in for with this recipe; these chocolate chip cookies are big. They are epic.
This recipe will make 6 oversized, crispy-edge but soft-in-the-center chocolate chip cookies.
This is my favorite chocolate chip cookie recipe. I make it as the recipe card is written below, but you could also choose to divide the dough into twelve instead of six to make more standard size chocolate chip cookies.
Also, there are many other small changes and variations you could try, many of which are in the comments below (like swapping the all-purpose flour for gluten-free flour) which one commenter said worked perfectly for her.
To me, this is everything I crave in a chocolate chip cookie recipe should be: baked, but still soft at the center (almost a little gooey), oversized to the point that you may only eat one at a time, and absolutely brimming with semi-sweet chocolate chips.
I feel like this is the kind of chocolate chip cookie you might buy at a bakery, but these are so simple to make at home.
Chocolate Chip Cookie Ingredients:
- Butter- I use unsalted but salted butter is OK too
- Granulated White Sugar
- Brown Sugar- light or dark is fine
- Vanilla Extract
- All-Purpose Flour
- Salt + Flaky Sea Salt for the tops
- Baking Powder
- Chocolate Chips- semi-sweet or dark are my favorites
How to Make Chocolate Chip Cookies:
First, cream together the softened butter, sugars, egg, and vanilla extract. Then sift together the flour, baking powder, and salt.
Stir the dry ingredients into the wet, until a dough forms. Then stir in the chocolate chips.
Form six large dough balls, topping with flaky sea salt if using (do it!). Bake as directed on the recipe card below.
These are also great cookies for sharing or topping with a scoop of ice cream for a full dessert experience. Find more easy cookie recipes in our full cookie archive.
If you want to add some nuts, you can. If you want to swap the semi-sweet chocolate chips for milk chocolate (or mini M&M’s), feel free. But I like these simple and classic.
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- ½ cup butter (softened)
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 12 ounces semi-sweet chocolate chips (one package)
- flaky sea salt for the tops (optional)
- In a medium to large mixing bowl, cream together the softened butter and sugars. Stir in the egg and vanilla extract until just combined.
- In a medium to small mixing bowl, whisk together the flour, salt, and baking powder. Then stir this in with the wet ingredients until a dough ball forms.
- Stir in the chocolate chips. Divide into six balls (a little over 4 ounces each) and place on a baking sheet lined with parchment paper or a baking mat. Sprinkle on a little flaky sea salt to the tops if using.
- With your oven rack positioned in the upper 1/3 of the oven bake at 350°F for 16-17 minutes. The edges should just be beginning to brown, but the centers will still be very soft.
- Once you remove from the oven, allow the cookies to cool on the baking sheet for 6-8 minutes before transferring to a cooling rack.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.