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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
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


  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • Preheat the oven to 400F.
  • 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.
  • 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.
  • All text and images ©Maria's Mixing Bowl


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