Giant Chocolate Chip Cookie
This giant chocolate chip cookie features a soft, chewy center with crispy edges, perfect for sharing or indulging. Easy to make with pantry staples, this cookie pairs wonderfully with ice cream or milk.
Ingredients
Main Ingredients
- 2 1/4 cups all-purpose flour Use standard all-purpose flour.
- 1/2 teaspoon baking soda
- 1 teaspoon salt Reduce salt to 1/2 teaspoon if using salted butter.
- 1 cup unsalted butter, at room temperature Real butter is recommended for the best texture.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed Brown sugar adds chew and depth.
- 2 teaspoons vanilla extract
- 2 large eggs For egg allergy swaps, use commercial egg replacer.
- 2 cups chocolate chips Swap with dark or milk chocolate if desired.
- 1 cup walnuts, chopped Can substitute with pecans or omit for nut-free cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt; set aside.
Mixing
- Cream together butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add vanilla and eggs, mixing well until fully combined.
Combining
- Gradually blend in the dry mixture until just combined.
- Fold in chocolate chips and chopped walnuts.
Baking
- Drop large spoonfuls of dough onto ungreased baking sheets, leaving space between each.
- Bake for 10–12 minutes until edges are golden, but centers are still soft.
Cooling
- Cool on baking sheets for 5–10 minutes before transferring to wire racks.
Notes
For best texture, remove cookies from the oven when the center jiggles slightly. Store with a slice of bread to keep soft. Can make ahead by refrigerating dough.