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+ servings

Giant Chocolate Chip Cookies

When it comes to cookies, go big or go home. These Giant Chocolate Chip Cookies are a mouthful and worth every bite. Thick soft giant cookies with chewy centers and crispy edges! 

Course Dessert
Cuisine American
Keyword bakery style, chocolate chip, Cookies, dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 Cookies


  • 2 1/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter (1 stick plus 2 tablespoons) softened
  • 2/3 cup brown sugar packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 12 ounce bag semi-sweet chocolate chips


  1. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

  2. In a large mixingbowl (or the bowl of a stand mixer), cream the butter, brown sugar,and granulated sugar together with an electric mixer on medium speeduntil light and fluffy (about 5 minutes). Add the egg and vanilla andbeat until combined.

  3. Add the flourmixture and beat at medium speed just until combined. Stir in thechocolate chips. Note: the dough will be very firm and a bit crumblybut should form a ball when pressed together.

  4. Split the doughinto six equal portions and shape each into a ball. Tip: use a round½ cup measuring cup to make it easier to shape each cookie doughball.

  5. Place the dough balls on a large cookie sheet lined with parchment paper. Cover the cookie sheet with plastic wrap and refrigerate for 2 hours.

  6. Preheat the oven to 400F.

  7. Remove the plastic wrap from the cookie sheet. Bake the cookies at 400F for 15-18 minutes until set and golden brown around the edges.

  8. Allow the cookies to cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.The cookies can be served warm or at room temperature.

  9. All text and images ©Maria's Mixing Bowl

Recipe Notes

NOTE: This recipe can easily be doubled, tripled ect.