Giant Chocolate Chips

These chocolate chip cookies are built big on purpose. Rolling the dough into 1 ½ to 2 inch balls gives you thick, bakery-sized cookies with crispy golden edges and soft, chewy centers that stay gooey with melted chocolate chips.

The recipe uses a full cup of butter creamed with white sugar only, no brown sugar. That means crispier edges and a more caramelized flavor compared to cookies heavy on brown sugar. One egg keeps the dough from spreading too thin, while the generous butter gives each cookie a rich, buttery snap around the outside.

Space them three inches apart on the sheet. These spread. Five or six per tray is all you’ll fit, but each one is a meal-sized cookie.

Pro Tips

• Cream the butter until truly fluffy. This takes 3-4 minutes, not 30 seconds. Properly creamed butter traps air that helps the cookies puff up in the oven.
• Don’t overmix after adding flour. Stir just until the flour disappears. Overworking the dough makes the cookies tough instead of tender.
• Cool on the sheet, not a rack. These big cookies are fragile when hot. The residual heat from the pan finishes the bake gently as they firm up.
• Chill the dough 30 minutes if you want thicker cookies. Cold dough spreads less and bakes taller.

Variations

• Brown butter version: Brown the butter until it smells nutty before creaming. Adds a toffee-like depth to every bite.
• Sea salt topped: Sprinkle flaky sea salt on top of each cookie right after baking. The salt-chocolate contrast is addictive.
• Double chocolate: Add a few tablespoons of cocoa powder to the flour mixture for a chocolate-on-chocolate cookie.