Name: Giant Chocolate Chip Cookies – Soft, Chewy Bakery-Style Jumbo Cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; ½ cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon salt; 2 ½ cups chocolate chips (semi-sweet or milk chocolate); Optional: ½ cup chopped walnuts or pecans

Ingredients

Scale

1 cup unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
2 ½ cups chocolate chips (semi-sweet or milk chocolate)

Optional: ½ cup chopped walnuts or pecans

Instructions

Step 1:

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Step 2:

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until fully combined.

Step 3:

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing just until combined.

Step 4:

Fold in chocolate chips (and nuts if using). Cover the dough and refrigerate for at least 1 hour to prevent spreading.

Step 5:

Preheat oven to 350°F (175°C). Scoop large portions of dough (about ½ cup each) onto a lined baking sheet. Bake for 15–18 minutes until edges are golden and centers are soft. Cool before serving.

Notes

Do not overbake giant cookies. They continue cooking while cooling, so removing them when centers look slightly underdone ensures soft, chewy texture.