Giant Chocolate Chip Cookies

Giant Chocolate Chip Cookies are triple the size of a regular cookie! Crispy edges, soft chewy centers and loaded with chocolate chips!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 17

Total Time 32

Servings cookies

Calories 466kcal

Preheat the oven to 325 degrees F. and line 2 baking sheets with parchment paper.
With an electric hand mixer and large mixing bowl or in a stand mixer fitted with a paddle attachment, combine the melted butter, brown sugar and white sugar at medium-high speed.
Add the vanilla extract, egg and egg yolk and mix again on medium-high speed until well combined.
Add the flour, baking soda and salt. Mix on low speed, until just barely combined.
Fold in the chocolate chips using a large mixing spoon.
Portion the cookie dough into balls ¼ cup in size. Arrange the balls 3 inches apart on the parchment lined baking sheets.
Bake the cookies in preheated 325℉ oven for 15-17 minutes, until the edges are lightly browned but the centers are slightly underbaked.
Remove the giant chocolate chip cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.

Line your baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking to the pan.
Let the melted butter cool before using it. After melting, I recommend letting it sit at room temperature for at least 20 minutes.
Cream the butter and sugars for 2 to 3 minutes. When it's properly creamed, the mixture should have a lighter color, and it should feel somewhat smooth between your fingers. If there's still a lot of graininess from the sugar, continue mixing for another minute.
Leave at least 3 inches of space between each dough ball, because it will spread!
Let the cookies finish baking on the sheet pan for 5 minutes before transferring them to a cooling rack. This allows them to set up a bit, so they don't fall apart.

The semi-sweet chips may be swapped with any other variety or flavor of chips or chocolate chunks.
The unbaked dough can be frozen. Roll into ¼-cup sized balls and freeze for up to 3 months. When ready to bake, thaw at room temperature for 30 minutes, then bake as directed in the recipe.