Description
These Giant Chocolate Chip Cookies are soft, chewy, and packed with semi-sweet chocolate chips, perfect for sharing or an indulgent treat. With a classic buttery dough and a crispy edge, they make the ultimate homemade cookie experience.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened (Ensure it is softened but not melted.)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips (Feel free to experiment with different types of chocolate.)
Instructions
- Preparation: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking and encourage even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside as it will be added to the wet ingredients later.
- Cream Butter and Sugars: In a separate large bowl, cream the softened butter, granulated sugar, and brown sugar together until the mixture is smooth and fluffy, ensuring a light texture in your cookies.
- Add Vanilla and Eggs: Mix in the vanilla extract and eggs to the creamed butter and sugar, stirring until the ingredients are fully combined and the mixture is smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough which can make the cookies tough.
- Incorporate Chocolate Chips: Stir in the semi-sweet chocolate chips evenly throughout the dough for consistent chocolate distribution in each cookie.
- Form Dough Balls: Using a large scoop or your hands, shape the dough into giant balls. Place them well spaced on the prepared baking sheet to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown and the centers remain soft, to achieve the perfect chewy texture.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set without becoming crumbly.
Notes
- Ensure butter is softened but not melted for the right cookie texture.
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- Feel free to experiment with different types of chocolate chips such as dark, milk, or white chocolate.
- Spacing dough balls properly on the baking sheet is essential to avoid cookies merging together during baking.
- For a chewier cookie, slightly underbake by removing them when centers still look soft.
