Description
These giant chocolate chip cookies are soft in the middle and lightly crisp at the edge, perfect for sharing or as a satisfying snack.
Ingredients
Scale
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (270g) semi-sweet chocolate chips (plus extra for tops, if desired)
Instructions
- Preheat oven to 325°F (163°C). Line 3 large baking sheets with parchment paper or silicone mats.
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until creamy (about 2 minutes).
- Add the egg, egg yolk, and vanilla extract, mix until combined.
- Add in the dry ingredients and chocolate chips until a thick dough forms.
- Divide dough into 6 portions, shape into mounds, and place on baking sheets with at least 6 inches apart.
- Bake for 20-25 minutes or until edges are lightly browned; centers will be soft.
- Cool on baking sheet for 15 minutes before transferring to wire racks.
- Press extra chocolate chips onto the tops, if desired.
Notes
Cookies stay fresh covered at room temperature for up to 1 week. You can freeze the dough for later use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg