These Giant Chocolate Chip Cookies are thick, bakery-style treats with crispy golden edges, soft and chewy centers, and plenty of gooey chocolate chips in every bite. Perfect for birthdays, holidays, or whenever you’re craving an oversized cookie!

Prep Time: 20 minutes
Chill Time: 1 hour (recommended)
Bake Time: 15–18 minutes
Total Time: 1 hour 40 minutes
Yield: 8 giant cookies

Ingredients

Dry Ingredients

3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cornstarch
½ teaspoon salt

Wet Ingredients

1 cup (226 g) unsalted butter, softened
1 cup (220 g) packed light brown sugar
½ cup (100 g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract

Mix-Ins

2½ cups (425 g) semi-sweet chocolate chips
½ cup (85 g) dark chocolate chunks (optional)
½ cup chopped walnuts or pecans (optional)

Optional Topping

Extra chocolate chips
Flaky sea salt

Instructions

Step 1: Prepare the Dough

In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Cornstarch
- Salt
Set aside.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together:

Softened butter
Brown sugar
Granulated sugar

Mix for 3–4 minutes until light and fluffy.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time.

Mix in the vanilla extract until fully combined.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients.

Mix just until no dry flour remains.

Do not overmix.

Fold in:

Chocolate chips
Chocolate chunks
Nuts (if using)

Step 5: Chill

Cover the dough and refrigerate for at least 1 hour.

This helps create thick, bakery-style cookies that spread less during baking.

Step 6: Shape

Preheat the oven to 375°F (190°C).

Line two baking sheets with parchment paper.

Divide the dough into 8 equal portions (about 5–6 ounces or 140–170 g each).

Roll into tall balls rather than flattening them.

Place at least 3 inches apart on the prepared baking sheets.

Press a few extra chocolate chips onto the tops for a bakery-style look.

Step 7: Bake

Bake for 15–18 minutes, or until:

The edges are golden brown.
The centers look slightly underbaked.

Do not overbake—the cookies will continue to cook as they cool.

Step 8: Cool

Allow the cookies to cool on the baking sheet for 10–15 minutes.

Transfer to a wire rack to cool completely.

Sprinkle with flaky sea salt while still warm, if desired.

Baker’s Tips

Use room-temperature butter and eggs for a smooth, even dough.
Measure the flour accurately by spooning it into the measuring cup and leveling it off.
Chilling the dough is the secret to thick, chewy cookies.
Mixing chocolate chips and chocolate chunks creates pockets of melted chocolate.
For perfectly round cookies, gently swirl a large round cutter around each cookie immediately after baking.

Delicious Variations

Double Chocolate: Replace ½ cup of the flour with unsweetened cocoa powder.
Peanut Butter: Add ½ cup peanut butter to the butter mixture.
Salted Caramel: Fold in caramel bits and finish with flaky sea salt.
S’mores: Add mini marshmallows and crushed graham crackers.
Cookies & Cream: Fold in chopped chocolate sandwich cookies and white chocolate chips.

Storage

Room Temperature: Store in an airtight container for up to 5 days.

Freezer (Dough): Freeze dough balls for up to 3 months. Bake from frozen, adding 2–3 minutes to the baking time.

Freezer (Baked): Freeze baked cookies in a freezer-safe container for up to 2 months.