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Giant, Soft, Chewy Chocolate Chip Cookies

These cookies are giant, soft, and chewy, filled with rich buttery flavor and melty chocolate chunks, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour The foundation of your cookies!
  • 1/2 teaspoon baking soda Helps the cookies rise perfectly.
  • 1 teaspoon salt Balances the sweetness.
Wet Ingredients
  • 1 cup unsalted butter (at room temperature) Be sure it’s soft; it makes all the difference.
  • 3/4 cup granulated sugar For sweetness and a lovely texture.
  • 3/4 cup packed brown sugar This adds rich, caramel notes.
  • 2 teaspoons pure vanilla extract A must for that cozy, warm flavor.
  • 2 large eggs They bind everything together.
Chocolate Chips
  • 2 cups semisweet chocolate chips Because who can resist chocolate?

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour and baking soda.
  3. In a large bowl, cream together the butter, granulated sugar, brown sugar, and salt using an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
  5. Gradually mix in the flour mixture until just combined.
  6. Fold in the chocolate chips using a spatula.
  7. Scoop out generous portions of cookie dough—about three tablespoons each—and place them on lined baking sheets, spaced about 2 inches apart.
Baking
  1. Bake for 12-15 minutes or until the edges are golden but the centers still look slightly soft.
  2. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.

Notes

Leftovers can be stored in an airtight container at room temperature for up to a week. Dough can be frozen for up to three months.