The Best Giant Chocolate Chip Cookies
These bakery-style giant chocolate chip cookies are thick, gooey, and packed with rich chocolate chips and crunchy walnuts. Soft in the center and golden on the edges — they’re an indulgent upgrade on a classic favorite!
Equipment
- mixing bowls
- hand or stand mixer
- rubber spatula
- baking sheets
- parchment paper
- ice cream scoop
- wire cooling rack
Ingredients
- 2 2/3 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp sea salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups walnuts, coarsely chopped
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper. In a bowl, combine flour, cornstarch, baking powder, baking soda, and sea salt. Mix well.
- In a separate bowl, cream together butter, brown sugar, and granulated sugar until smooth, about 2 minutes.
- Add eggs one at a time, beating after each addition, then mix in vanilla extract.
- Gradually add the dry ingredients to the butter mixture. Mix on low speed until just combined. Fold in walnuts and chocolate chips with a spatula.
- Using a large ice cream scoop, form 12–15 giant cookie dough balls. Place on baking sheets 2 inches apart.
- Bake on the center rack for 10–12 minutes or until lightly golden. Let cookies cool on the baking sheet before serving. Enjoy warm or with a scoop of vanilla ice cream.
Notes
Enjoy these cookies warm or pair them with ice cream for an indulgent dessert sandwich.
Freezing or Storage Tips: Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, layer cookies between parchment paper in an airtight container or bag for up to 3 months. You can also freeze unbaked cookie dough balls and bake straight from frozen with 1–2 extra minutes of baking time.