These GIANT Chocolate Chip Cookies are thick, soft in the center, slightly crisp around the edges, and loaded with melty semisweet chocolate chips. Brown sugar adds a rich caramel-like flavor, while optional pecans or walnuts bring a delicious nutty crunch.
Perfect for bake sales, holiday cookie trays, family gatherings, or whenever you want an extra-large homemade cookie! 🍫✨
🛒 Ingredients
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 teaspoons alcohol-free vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups (340 g) semisweet chocolate chips
- 1 cup (115 g) chopped pecans or walnuts, optional
👩🍳 Directions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Line two large baking sheets with parchment paper or silicone baking mats. This helps prevent the cookies from sticking and makes cleanup easier.
2. Cream the Butter and Sugars
Place the softened butter, granulated sugar, and brown sugar in a large mixing bowl.
Using a hand mixer or stand mixer, beat for approximately 2–3 minutes, until the mixture is light, creamy, and fluffy.
Don’t rush this step—it helps create a tender cookie with a beautiful texture.
3. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition.
Pour in the vanilla extract and mix until everything is smooth and evenly combined.
4. Combine the Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
Gradually add the dry ingredients to the butter mixture.
Mix on low speed just until the flour disappears. Do not overmix, as this can make the cookies tough.
5. Add the Chocolate Chips
Fold in the semisweet chocolate chips using a spatula or wooden spoon.
If using nuts, gently fold in the chopped pecans or walnuts as well.
You should have a thick, scoopable cookie dough packed with chocolate and nuts.
6. Make the GIANT Cookies
For truly oversized cookies, scoop approximately ¼ cup of dough per cookie.
Roll each portion gently into a ball and place it on the prepared baking sheet, leaving plenty of space between cookies because they will spread as they bake.
For an extra bakery-style appearance, press a few additional chocolate chips onto the tops of each dough ball.
7. Bake
Bake for approximately 12–16 minutes, depending on the size of your cookies.
The edges should be lightly golden while the centers still look slightly soft.
Don’t overbake. The cookies will continue to set as they cool.
8. Cool
Allow the cookies to cool on the baking sheet for 5–10 minutes.
Then carefully transfer them to a wire rack to cool completely.
🍫 Pro Tips for the Best Giant Cookies
Use softened butter, not melted butter.
Softened butter helps create the right dough consistency and prevents excessive spreading.
Don’t overmix the dough.
Once the flour is incorporated, stop mixing.
Chill if necessary.
If your dough feels very soft or the kitchen is warm, refrigerate it for 20–30 minutes before scooping.
Add extra chocolate.
Pressing a few chocolate chips onto the tops before baking gives the cookies that irresistible bakery-style appearance.
Watch the baking time.
For soft, chewy centers, remove the cookies when the edges are golden but the centers still look slightly underdone.
🥜 Optional Flavor Variations
Chocolate Walnut Cookies
Use chopped walnuts for a classic combination of chocolate and crunchy nuts.
Chocolate Pecan Cookies
Pecans add a buttery, slightly sweet flavor that pairs beautifully with brown sugar.
Extra Chocolate
Replace some of the semisweet chocolate chips with milk chocolate or dark chocolate chunks.
Holiday Version 🎄
Add red and green candy-coated chocolates or festive sprinkles for a Christmas cookie platter.
🧊 Storage
Store completely cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze the baked cookies in a freezer-safe container for up to 3 months.
You can also freeze portions of unbaked cookie dough. Scoop the dough into balls, freeze them on a tray, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
📋 Recipe Details
Prep Time: 20 minutes
Chill Time: 20–30 minutes, optional
Bake Time: 12–16 minutes per batch
Servings: Approximately 18–24 giant cookies, depending on size
Course: Dessert
Cuisine: American
Keyword: Giant Chocolate Chip Cookies, Soft Chocolate Chip Cookies, Bakery Style Cookies
❤️ Final Result
Big, thick, buttery cookies with golden edges, soft centers, gooey chocolate chips, and optional crunchy nuts—the kind of homemade cookie that disappears quickly from the dessert table.