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Giant Chewy Chocolate Chip Cookies

Giant chewy chocolate chip cookies bake up with golden edges and soft centers. Chilling the dough for 30 minutes helps the tall, chocolate-chip-filled cookies hold their shape in the oven.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling and resting 40 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 723
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1.25 cups brown sugar packed, light
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp table salt
  • 2 cups semisweet chocolate chips

Equipment

  • 2 18x13-inch rimmed baking sheet
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F and position racks in the upper and lower thirds.
  2. Line two 18x13-inch rimmed baking sheets with parchment paper.
  3. In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2 to 3 minutes, until creamy.
  4. Beat in the eggs one at a time.
  5. Beat in the vanilla until combined.
  6. In a separate bowl, whisk together the flour, baking soda, and salt.
  7. Add the flour mixture to the butter mixture in two additions, mixing on low just until no dry flour remains.
  8. Fold in the chocolate chips until evenly distributed.
  9. Cover the dough and chill for 30 minutes.
  10. Divide the dough into 8 equal portions, about 5 ounces each, and shape into tall balls.
  11. Arrange 4 balls on each prepared baking sheet, leaving about 3 inches between them.
  12. Bake both sheets for 18 to 22 minutes, swapping their rack positions and rotating them front to back halfway through, until the edges are golden and the centers still look soft.
  13. Let the cookies rest on the baking sheets for 10 minutes.
  14. Transfer the cookies to a wire rack to cool.

Notes

Shape the portions into tall balls for thick cookies with soft centers. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. For a dairy-free variation, use dairy-free butter and chocolate chips.