Thick, bakery-style, golden on the edges and irresistibly soft in the center — these giant chocolate chip cookies are perfectly chewy with pools of melted chocolate in every bite.
📝 Ingredients
2 and 1/4 cups all-purpose flour
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 and 1/2 sticks) unsalted butter, softened to room temperature
3/4 cup packed light or dark brown sugar
1/2 cup granulated white sugar
1 large egg plus 1 additional egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups semi-sweet chocolate chips
🥄 Instructions
1️⃣ Prep
Preheat your oven to 325°F (163°C). Line two or three large baking sheets with parchment paper.
2️⃣ Mix Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
3️⃣ Cream Butter & Sugars
Using a hand mixer or stand mixer, beat the softened butter with the brown sugar and granulated sugar on medium-high speed for about 2 minutes, until creamy and well combined.
4️⃣ Add Wet Ingredients
Beat in the whole egg, extra egg yolk, and vanilla extract until fully incorporated.
5️⃣ Combine
With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until no dry flour remains.
Fold in the chocolate chips by hand using a spatula. The dough will be thick.
6️⃣ Portion & Shape
Divide the dough into 6 equal portions (each about a heaping 1/2 cup).
Roll into balls and gently flatten the tops slightly to form thick disks.
Place only 2–3 cookies per baking sheet, spacing at least 6 inches apart to allow for spreading.
7️⃣ Bake
Bake for 20–25 minutes.
The edges and tops should be lightly golden, while the centers still look soft and slightly under-baked. They will continue to set as they cool.
8️⃣ Cool
Let cookies cool on the baking sheet for 15 minutes before carefully transferring to a wire rack to cool completely.
Soft centers, crisp edges, and gooey chocolate in every bite — these giant cookies taste just like your favorite bakery’s signature treat 🍪✨