Giant Chocolate Chip Cookies

This is my favorite recipe for chocolate chip cookies. 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!

Get our FREE recipe guide with our most popular recipes of all time!

Get the Guide

Free Popular Recipe Guide

Our top 25 recipes of all time!

Name *

Email *

GDPR Agreement *

• I consent to receive emails from this site. *

Sign Up

4.88 from 41 votes

Print

Get the Recipe

big chocolate chip cookies with crispy edge and soft centers

Yield 6 cookies

Prep 10 minutes mins

Cook 16 minutes mins

Ingredients

1x2x3x

• ▢ 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)

US CustomaryMetric

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

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. 

© Author Emma Chapman

Course Dessert

Cuisine American

Keywords chocolate chip cookies, cookies

Nutrition

Nutrition Facts

Giant Soft-Center Chocolate Chip Cookies

Serving Size

 

1 cookie

Amount per Serving

Calories

221

% Daily Value*

Fat

 

11

g

17

%

Saturated Fat

 

13

g

81

%

Trans Fat

 

0.05

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

7

g

Cholesterol

 

33

mg

11

%

Sodium

 

140

mg

6

%

Potassium

 

77

mg

2

%

Carbohydrates

 

34

g

11

%

Fiber

 

5

g

21

%

Sugar

 

25

g

28

%

Protein

 

4

g

8

%

Vitamin A

 

101

IU

2

%

Calcium

 

96

mg

10

%

Iron

 

5

mg

28

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.