With a title like “Oversized Soft-Center Chocolate Chip Cookies,” I feel like you probably already know what you’re in for with this recipe. But, if you’ll allow me to toot my own horn here for a one second, then let me just say: THESE COOKIES ARE AMAZING.
To me, this is everything a chocolate chip cookie should be: cooked, but still soft at the center (almost a little gooey … almost!), oversized to the point that you may only eat one at a time (as opposed to my usual three cookie minimum, ha), and absolutely brimming with semi-sweet chocolate chips and just a little flaky sea salt on top. Perfection!
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.
The below recipe will yield six cookies, which may not seem like enough, but I promise they truly are large enough that you will likely only eat them one at a time. These are also great cookies for sharing or topping with a scoop of ice cream for a full dessert experience.
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. Happy baking! xo. Emma
If you like these, check out my Chocolate Chip Cookie Bars, Soft & Chewy Molasses Cookies, or Our Most Popular Cookie Recipes!
Oversized Soft-Center Chocolate Chip Cookies
big chocolate chip cookies with crispy edge and soft centers
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
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In a medium to large mixing bowl, cream together the softened butter and sugars. Stir in the egg and vanilla extract until just combined.
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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.
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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.
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With your oven rack in the center to top 2/3 bake at 350°F for 16-17 minutes. The edges should just be beginning to brown, but the centers will still be very soft.
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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.
Recipe Notes
This dough does not require chilling before baking. However, depending on your method of softening the butter (if you forgot to set it out and maybe melted a bit too much in the microwave), you may want to chill the dough for 30 minutes before baking.
The dough should be stiff and cold before baking. If the butter was very soft, of if you are baking these in the middle of a very hot summer, chilling the dough may be necessary.
27 Comments
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.
I just made them with my 3 year old and they were delicious! The cookie was the size of her face! But I was wondering if 12oz of chocolate was a typo because we didn’t have quite that much at home, and it still felt like a lot of chocolate! haha!
Already in the oven! There must’ve been something in the air today. I was planning on making chocolate chip cookies and saw this on the feed. I wish I had flaked sea salt. I’m trying it with coarse sea salt. These are bigger than I imagined. I had to do nine instead of six. Your recipes are the best, Emma!
Couldn’t resist making these tonight, and they are every bit as delicious as they look — I’ll definitely be coming back to these time and time again! The recipe is totally fool-proof and I love the simple ingredient list. Amazing job on these, Emma! 🙂
I made these yesterday (after literally dreaming about chocolate chip cookies the night before – thank you Emma!) and they turned out amazing! My husband says they’re the best cookies I’ve ever made. The last cookie to hold this honor was actually your Lemon Crinkle cookies, so I’m pretty much only going to be baking your cookie recipes for the rest of my life.
Made these tonight and they are amazing! I only had half a bag of chips so I added mini peanut butter cups. Excellent texture and not too too sweet!
This is exactly what I have been looking for! Can’t wait to make these.
These cookies are AMAZING! They’re everything they promised to be and more. The center is soft and the chocolate is gooey while the edges are slightly crisp and buttery. I’ve got a few go-to chocolate chip recipes that are wonderful but this one takes the cake…er, I mean cookie! Thank you so much for this recipe! Xoxo ?
Is it no salt butter or with salt??
I use unsalted butter most of the time, but I am not sure it would make a huge difference in this recipe either way.
It’ doesn’t matter if you have unsalted or salted butter really. I just use less salt when I use salted butter and I learned that using baking powder poofs up the cookies unlike using baking soda. You could use both just in smaller amounts. With this recipe it sounds good to put Girls Scout cookies on the bottom of the cookies as they bake.
This is just the kind of “treat yo self” I need in my life right now! I can say no to a lot of things in life – chips, candy bars, sugary drinks, etc, but don’t take away my cheese or cookies! This recipe is going to make my Saturday afternoon <3
I’m the same. Cheese and cookies are life!
Emma,
These cookies look like a good dream and a soft warm snuggle cooked up into a circle of love.
That is to say, I cannot wait to make them.