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.
More delicious recipes: Skillet Cookies, Chocolate Chip Cookie Bars, and The Best Cookie Recipes, Chocolate Martini.
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
- Egg
- 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.
If you like these, check out my Thumbprint Cookies, M&M Cookies, and Cowboy Cookies!
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Ingredients
- 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)
Instructions
- 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.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Amazing! Made these for some family visiting from out of town. 😃
Thank you for sharing this recipe. Yesterday I tried to bake these cookies for the first time and they turned out delicious 🙂
If you LOVE chocolate, this cookie is full of chocolate! I really enjoy this cookie and will definitely make again!
Can I use any brown sugar?
Do you mean using light brown sugar vs dark? Either will work well in this recipe.
Delicious! I didn’t make them so big, played around with the timing and they came out *chef’s kiss*
The absolute best cookies!! This continues to be my go-to recipe and it’s ALWAYS AMAZING. I love to switch up the flavors too, mixing in some white chocolate or peanut butter chips. Thanks for this gem of a recipe!
My go to chocolate chip cookie! I’ve made them several times and Love them! Thanks for the recipe!!!
O.k. Girl …
Instruction #4 makes no sense. Center oven rack 2/3rds top … ??
Reworded the directions to hopefully be more clear. Thanks for the input.
I made these for my twin’s snack day at school and they are I might say nothing short of AAAAMAAAZING! THANK YOU THANK YOU for sharing this!!!
These cookies are truly an experience. So big and gooey that it takes a minute to eat the whole thing. I froze the batch after making two, and now I have cookies with a crispy edge and hot, melty middle any night I want. Amazing!
Thank you for this recipe! I made them with gluten free flour. They are delicious! 🙂
These were the first cookies ive made. 55 y.o. single guy who is not a baker. These turned out fantastic. I like that instructions were so easy to understand. Thanks!
I’m so thankful I came across your site. These are the BEST I have ever made. Been years trying recipes and these are exactly what I want in a chocolate chip cookie recipe. I did alter it a bit, 1 cup chips and not so big – I make mini cookies for the kids and larger for us. I also double the batch because … they don’t last. ☺️
Delicious cookie! But I would do half the chocolate chips next time.
So good and SO CHOCOLATEY. I made these last night and ate one and a half — that is a lot of cookie! I used Ghirardelli bittersweet 60% chips and they were great. I know that my oven runs slightly hot, and I wound up baking for 14 1/2 minutes (without chilling dough). For portioning, I found it worked well to scoop with the 1/3 measuring cup that I used for the sugar and then just evened them out with any extra dough left in the mixing bowl.
I was reading Elsie’s email and scrolled to the bottom to see the recipe for these cookies. I’m not a baker, I don’t really enjoy it, my husband does all our baking and he’s good at it. But the title definitely stopped me in my tracks as well as the photo (yummmmy!)and I think I might have to surprise him with these cookies for when he gets home from work, today! Thank you!!
Would it be ok tu substitute one of the sugars with coconut sugar?
Probably? But I have not tested that so I am not sure. If you try it let us know how it goes.
Emma thank you these are so good! My daughter is a budding baker and loved making these together.
The best chocolate chip cookies are the ones where there’s just barely enough dough to hold together the chocolate chips. These look AMAZING. Can’t wait to make them!
Made these with mini chips and chopped walnuts and they were AMAZING. I also like that it only makes 6 big cookies, so I didnt have a bunch of cookies lingering around.
Loved it. Delicious best chocolate chip cookie ? ever.
Thanks for sharing your recipe.