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Giant, Soft, Chewy Chocolate Chip Cookie

Experience the soft texture and rich, buttery flavor of these giant, soft, and chewy chocolate chip cookies, perfect for fulfilling your sweet cravings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 15 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour Make sure to spoon and level for accuracy!
  • 1/2 teaspoon baking soda This will give your cookies that perfect lift.
  • 1 teaspoon salt Helps to balance the sweetness.
Wet Ingredients
  • 1 cup unsalted butter, softened You can use salted butter and reduce the added salt, if preferred.
  • 3/4 cup granulated sugar For a slight crunch.
  • 3/4 cup packed brown sugar Choose light or dark—both work wonders!
  • 2 large eggs These provide structure and moisture.
  • 2 teaspoons pure vanilla extract A must for flavorful depth.
Chocolate Chips
  • 2 cups semi-sweet chocolate chips Feel free to mix in dark or milk chocolate for extra flair.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the flour and baking soda. Set aside.
  3. In a large bowl, using a hand mixer or stand mixer, beat together the softened butter, granulated sugar, brown sugar, and salt until light and fluffy, about 2-3 minutes.
  4. Incorporate one egg at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Gradually add the flour mixture to the wet mixture, mixing on low speed until just combined.
  6. With a spatula, gently fold in the chocolate chips until evenly distributed.
  7. Using a large cookie scoop or your hands, form generous balls (about 3 tablespoons each) and place them on the prepared baking sheet, spaced about 2 inches apart.
Baking
  1. Pop your tray into the preheated oven and bake for 12-15 minutes, or until the edges are golden and the centers are soft.
  2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store your cookies in an airtight container at room temperature for up to a week. You can freeze the cookie dough balls before baking.