Step 1: Prepare the Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

Using parchment paper helps prevent the cookies from sticking and makes cleanup much easier.

Because these are giant chocolate chip cookies, give each cookie plenty of room to spread. Avoid placing the dough balls too close together.

Step 2: Cream the Butter and Sugars

Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.

Using a hand mixer or stand mixer, beat the mixture for about 2–3 minutes, or until it becomes creamy, smooth, and slightly fluffy.

Creaming the butter and sugar helps create the right texture for thick and chewy cookies.

Do not use melted butter for this recipe unless you adjust the method, because softened butter helps the cookies maintain their structure.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition.

Add the vanilla extract and mix until everything is smooth and evenly combined.

Scrape down the sides of the bowl with a spatula to make sure all the ingredients are incorporated.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together:

• All-purpose flour
• Cornstarch
• Baking soda
• Baking powder
• Salt

Mix the dry ingredients thoroughly so the baking soda, baking powder, and salt are evenly distributed throughout the flour.

The cornstarch helps give these thick chocolate chip cookies a softer, more tender texture.

Step 5: Add the Dry Ingredients to the Wet Ingredients

Gradually add the dry ingredients to the butter mixture.

Mix on low speed just until the flour disappears.

Do not overmix the dough. Overmixing can develop too much gluten and result in cookies that are tougher instead of soft and chewy.

Step 6: Fold in the Chocolate Chips

Add the semi-sweet chocolate chips and gently fold them into the cookie dough using a spatula or wooden spoon.

If desired, add milk chocolate chips or chopped chocolate for extra chocolate flavor.

For especially impressive giant chocolate chip cookies, reserve a handful of chocolate chips to press onto the tops of the cookies before baking.

Step 7: Chill the Dough

For the best texture, cover the bowl and refrigerate the cookie dough for approximately 30–60 minutes.

Chilling is especially helpful when making oversized cookies because it helps the dough hold its shape during baking.

If your kitchen is warm or the butter became very soft while mixing, chilling the dough is highly recommended.

Step 8: Portion the Giant Cookies

Use a large cookie scoop or measuring cup to divide the dough into large portions.

For truly giant cookies, use approximately 1/3 to 1/2 cup of dough per cookie.

Roll each portion gently into a thick ball.

Place the dough balls on the prepared baking sheets, leaving several inches between each cookie.

Do not flatten the dough completely. Keeping the dough thick helps create the signature bakery-style center.

Step 9: Add Extra Chocolate Chips

Press a few additional chocolate chips onto the tops of each dough ball.

This step is optional, but it gives the cookies a beautiful bakery-style appearance and ensures plenty of visible melted chocolate on the surface.

You can also add a few small pieces of chopped chocolate for an extra rustic look.

Step 10: Bake

Bake the giant cookies in the preheated oven for approximately 13–17 minutes, depending on their size.

The edges should look lightly golden and set, while the centers should still look slightly soft.

Avoid waiting until the centers look completely baked. If the cookies appear fully done while still in the oven, they may become dry after cooling.

Step 11: Let the Cookies Cool

Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for about 10 minutes.

The cookies will continue cooking from the residual heat and will become firmer as they cool.

After 10 minutes, carefully transfer them to a wire rack to cool completely.

Step 12: Serve

Serve the Giant Chocolate Chip Cookies warm, at room temperature, or slightly reheated.

For an extra-indulgent dessert, serve one warm cookie with a scoop of vanilla ice cream and a drizzle of chocolate sauce.