Best Giant Chocolate Chip Cookie

This Giant Chocolate Chip Cookie is a show-stopper—super soft, chewy, and loaded with chocolate and walnuts. It’s easy to make using pantry staples, with no chilling time required. The result is a thick, gooey cookie perfect for sharing or self-indulgence. Whether you want a festive treat or crave something warm and comforting, this cookie is ideal. Simple to shape, bake, and enjoy, it's a great crowd-pleaser that freezes well and stays fresh for days. Adaptable too—try different mix-ins or skip the nuts for your favorite version. 

Ingredients (Makes ~15 cookies)

• 2 ⅔ cups all-purpose flour

• 2 Tbsp cornstarch

• 1 tsp baking powder

• ¾ tsp baking soda

• 1 tsp sea salt

• 1 cup (2 sticks) softened butter

• ¾ cup packed brown sugar

• ½ cup granulated sugar

• 2 eggs

• 1 tsp vanilla extract

• 2 cups coarsely chopped walnuts (optional)

• 2 cups semi‑sweet chocolate chips 

Directions

1. Preheat & prep pans: Heat oven to 400 °F (200 °C). Line baking sheets with parchment.

2. Combine dry ingredients: Whisk together flour, cornstarch, baking powder, baking soda, and salt in a bowl. 

3. Cream wet ingredients: In a separate bowl, beat butter with brown and granulated sugars until smooth. Add eggs one at a time, then vanilla.

4. Mix dough: Gradually mix dry ingredients into wet until just combined; avoid overmixing.

5. Fold in mix-ins: Gently fold in chocolate chips and walnuts.

6. Shape giant cookies: Use a small ice-cream scoop to portion dough (~3 scoops per cookie) and shape into large rounds. Place on sheets ~2″ apart. 

7. Bake: On center rack, bake for 12 minutes or until edges are lightly golden.

8. Cool: Let cookies cool on the baking sheet for 15 minutes before removing.
   
   

Nutritional Information (per cookie):

• Calories: Approximately 508 kcal

• Protein: 6 g

• Fat: 25 g

• Carbohydrates: 65 g

• Fiber: 2 g

• Sugar: 39 g

• Sodium: ~230 mg