Giant Chocolate Chip Cookie
A large, chewy, buttery cookie studded with chocolate chips and chopped walnuts, perfect for sharing and delivering bakery-quality results at home.
Ingredients
Dry Ingredients
- 2 1/4 cups All-purpose flour Measure by spooning flour into cup then leveling; substitute 1:1 gluten-free flour for gluten-free cookies.
- 1/2 teaspoon Baking soda Use fresh baking soda; substitute 1 1/4 teaspoons baking powder if needed, but texture will be lighter.
- 1 teaspoon Salt Enhances flavor; reduce to 1/2 teaspoon if using salted butter.
Wet Ingredients
- 1 cup Unsalted butter, softened Bring to room temperature for proper creaming; use salted butter and reduce added salt if preferred.
- 3/4 cup Granulated sugar Promotes spread and crisp edges; reduce by 2 tablespoons for less sweetness.
- 3/4 cup Packed brown sugar Provides chew and caramel notes; use light or dark brown for subtle flavor differences.
- 2 Large eggs Room temperature eggs incorporate more easily; egg substitute will change texture.
- 2 teaspoons Pure vanilla extract Use high-quality vanilla for depth; substitute 1 teaspoon vanilla and 1 teaspoon almond extract for variation.
Mix-ins
- 2 cups Chocolate chips Use semisweet or a mix of chips and chopped chocolate for melty pockets.
- 1 cup Walnuts, chopped Toast lightly for extra flavor; substitute pecans for a sweeter note or omit for nut-free cookies.
Instructions
Prepare Dry Ingredients
- Preheat the oven to 350°F (175°C).
- Whisk together the flour and baking soda in a small bowl and set the mixture aside.
Cream Butter and Sugars
- Beat the softened butter, granulated sugar, brown sugar, and salt in a large bowl until the mixture is creamy.
- Add the vanilla extract and eggs one at a time, mixing thoroughly after each addition until homogeneous.
Mix Dough and Add Mix-ins
- Gradually beat in the flour mixture until the dough comes together without overmixing.
- Stir in the chocolate chips and chopped walnuts until they are evenly distributed throughout the dough.
Shape and Bake
- Drop large spoonfuls of dough onto a parchment-lined baking sheet, spacing cookies about two inches apart to allow for spreading.
- Bake the cookies for twelve to fifteen minutes or until the edges turn golden brown and the centers remain soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Use room-temperature butter and eggs for a creamy batter, chill dough for thicker cookies, and rotate the baking sheet halfway through baking for even results.