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Giant chocolate chip cookies with golden brown edges and melted chocolate chips on parchment paper
Noah Brooks

Giant Chocolate Chip Cookies

These Giant Chocolate Chip Cookies bake up bakery-style with crispy, golden edges and thick, soft, chewy centers—loaded with melty chocolate in every bite. Browned butter adds deep caramel-nutty flavor, and an overnight chill option makes them even richer and thicker.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill Time (Optional but recommended) 2 hours
Total Time 2 hours 32 minutes
Servings: 8 giant cookies
Course: Dessert, Snack
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter (to brown)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs (room temperature)
  • 2 tsp vanilla extract
  • 2 1/4 cups bread flour
  • 1 tsp baking soda
  • 1 tsp fine salt
  • 1 tsp cornstarch (optional, for extra thickness)
  • 2 cups semi-sweet chocolate chips

Equipment

  • saucepan (light-colored preferred)
  • mixing bowls
  • hand mixer (or stand mixer)
  • measuring cups and spoons
  • baking sheets
  • parchment paper
  • large cookie scoop or 1/4 cup measure
  • wire rack

Method
 

  1. Brown the butter: melt butter in a light-colored saucepan over medium heat, stirring often, until it foams and turns golden brown with nutty aroma. Pour into a heat-safe bowl and cool 10–15 minutes until warm (not hot).
  2. In a large bowl, combine browned butter with brown sugar and granulated sugar. Mix for about 3 minutes until lighter and creamy.
  3. Add eggs one at a time, mixing just until combined. Stir in vanilla.
  4. Whisk flour, baking soda, salt, and cornstarch (if using). Add to the wet mixture and mix only until no dry streaks remain. Fold in chocolate chips.
  5. Portion dough into 8 large mounds (about 1/4 cup each). Chill 2 hours or overnight for thicker cookies (optional but recommended). If baking right away, proceed to the next step.
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Place dough mounds at least 3 inches apart and lightly press the tops.
  7. Bake 11–13 minutes until edges are golden and centers look slightly underdone. For ripples, gently bang the pan once halfway through baking. Cool 5 minutes on the pan, then transfer to a wire rack.

Notes

Brown butter: Browning the butter adds a caramelized, nutty flavor and helps create that bakery-style chew.
Chill options: You can bake right away, but chilling 2 hours (or overnight) deepens flavor and reduces spread for thicker cookies.
Flour: Bread flour gives the chewiest, thickest results. All-purpose flour works, but cookies may spread a bit more.
Doneness: Pull cookies when edges are golden but centers still look slightly underdone—they finish setting on the hot pan.
Pan-bang: For ripples and extra chew, gently “bang” the pan once halfway through baking (lift 2–3 inches and drop onto oven rack).
Storage: Keep airtight up to 4 days. Add a slice of bread to the container to keep cookies softer.