Giant Chocolate Chip Cookies Recipe

I am thrilled to share my Giant Chocolate Chip Cookie recipe. I mix all-purpose flour, unsalted butter, eggs and vanilla with a blend of granulated and brown sugars to create a chewy treat. With semi-sweet chocolate chunks and milk chocolate flakes, this cookie is everything you desire in an indulgence.

I’ve always been on the hunt for that perfect cookie recipe and this one really caught my eye. I was inspired by Bakery-Style Panera Bread Cookies and wanted everything in a classic chocolate chip cookie but with a twist.

Picture this: giant cookies made with 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 3/4 cup unsalted butter, melted to perfection. I mix in 1/2 cup granulated sugar along with 1 cup packed light brown sugar to give it that chewy texture we all love.

Then I add in semi-sweet chocolate chunks and milk chocolate flakes that melt beautifully as they bake. I even throw in 2 teaspoons vanilla extract and a large egg plus an extra yolk to keep it rich and soft.

Every bite is packed with delicious chocolate, making this one of the best chocolate chip cookie recipes I’ve ever made. Enjoy the delight in every bite!

Why I Like this Recipe

I really love this recipe for a few reasons. First, the cookies come out huge with a soft center and crispy edges, and I just get a kick out of having two textures in one bite. Second, the mix of semi-sweet chocolate chunks and milk chocolate flakes is totally amazing – each cookie is bursting with different types of chocolate that makes every mouthful exciting. Third, even though the recipe feels fancy, it’s super simple so I can make them at home without a ton of hassle. And lastly, I really enjoy that I can throw in some nuts if I feel like adding an extra crunch – it just makes the whole cookie experience even more fun for me.

Ingredients

These giant chocolate chip cookies bring a mix of crunchy, chewy, and downright delicious flavors.

The recipe cleverly balances carbs, fats, and sugars in every bite.

The flour lays down the structure, while melted butter and sugars give the cookies their rich, soft texture.

The semi-sweet chocolate chunks and milk chocolate flakes deliver unexpected bursts of cocoa goodness, and optional nuts can add a satisfying crunch and extra protein.

Its a fun recipe even though it might get a bit messy sometimes, making it perfectly imperfect—just like life sometimes.

• All-purpose flour gives the cookie a sturdy base with lots of carbohydrates
• Unsalted butter adds rich flavor and tender texture, making cookies delightfully moist
• Light brown sugar deepens the flavor profile and provides extra sweetness and moisture
• Semi-sweet chocolate chunks burst with yummy intense cocoa flavor in every bite
• Optional nuts add crunch, healthy fats, and boost protein content if you like them

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1 cup packed light brown sugar
• 1 large egg plus 1 egg yolk, at room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups semi-sweet chocolate chunks
• 1/2 cup milk chocolate flakes
• Optional: 1/2 cup chopped walnuts or pecans

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the 2 1/4 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a larger bowl, mix the 3/4 cup melted unsalted butter with the 1/2 cup granulated sugar and 1 cup packed light brown sugar.

4. Beat in the large egg, the extra egg yolk, and 2 teaspoons of vanilla extract until it forms a smooth mixture.

5. Gradually stir in the dry ingredients until just combined; don’t overmix.

6. Fold in the 1 1/2 cups semi-sweet chocolate chunks and 1/2 cup milk chocolate flakes, and if you’re using them, add the 1/2 cup chopped walnuts or pecans.

7. Let the dough chill in the refrigerator for about 30 minutes so it firms up a bit.

8. Scoop large mounds of dough onto the prepared baking sheet, making sure to leave plenty of room for the cookies to spread.

9. Bake for 12 to 15 minutes until the edges are just turning golden while the centers still look soft.

10. Remove from the oven, let them set on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before diggin in. Enjoy!

Equipment Needed

1. Oven – you need one that’s preheated to 350°F.
2. Baking sheet with parchment paper lined on it.
3. Medium bowl for whisking the dry ingredients (flour, baking soda, salt).
4. Larger bowl for mixing the melted butter with both sugars, eggs, and vanilla.
5. Whisk for stirring the dry mixture and beating the egg and sugar mixture.
6. Measuring cups and spoons to accurately measure all the ingredients.
7. Spatula for folding in the chocolate chunks, flakes and nuts.
8. Cookie scoop or a spoon to portion out the dough onto the baking sheet.
9. Refrigerator for chilling the dough for about 30 minutes.
10. Wire rack to let the cookies cool completely after baking.

FAQ

Giant Chocolate Chip Cookies Recipe Substitutions and Variations

• Unsalted Butter: If you dont have unsalted butter, you can use salted butter but make sure to reduce the extra salt in the recipe
• Light Brown Sugar: You can swap light brown sugar with dark brown sugar for a richer, more molasses-like flavor though it might make the cookies a bit chewier
• Semi-Sweet Chocolate Chunks: Feel free to use chocolate chips or even mix in some white chocolate if youd like a twist on the classic flavor
• All-Purpose Flour: You can try mixing in some whole wheat pastry flour with the all-purpose flour for a nuttier taste, but use only part of it so the cookies dont turn too dense
• Vanilla Extract: If you dont have vanilla extract on hand, a couple drops of almond extract can be a good substitute, giving the cookies a unique flavor twist

Pro Tips

1. Make sure your eggs are at room temperature, cuz it really helps the dough come together smooth and gives your cookies a better texture.
2. Don’t be afraid to chill your dough for a little longer than 30 minutes if you have time, it helps keep the cookies from spreading too much while baking.
3. When folding in the chocolate chunks and nuts, do it gently so you dont overmix the dough, keeping the cookies tender and chewy.
4. If you like a mix of textures, try varying the sizes of your cookie dough scoops so every bite has a bit of a crispy edge and chewy center.