Description
Indulge in the ultimate sweet treat with this Best Giant Chocolate Chip Cookie recipe. A soft, chewy cookie loaded with melty chocolate chips, perfect for sharing with friends and family.
Ingredients
Scale
Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Topping:
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Mix wet ingredients: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix well.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add chocolate chips: Fold in the chocolate chips. Place the entire dough mound in the center of the baking sheet and flatten slightly into a thick disk, about 8-9 inches wide.
- Bake: Bake for 25 to 30 minutes, or until the edges are golden and the center is just set but still slightly soft. Remove from the oven and immediately sprinkle with flaky sea salt if using.
- Cool and serve: Let cool on the baking sheet for at least 15 minutes before slicing into wedges and serving.
Notes
- For a gooey center, bake closer to 25 minutes; for a more set cookie, bake closer to 30.
- You can add chopped walnuts or pecans for extra texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 470
- Sugar: 33g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
