Giant Chocolate Chip Cookies
Deliciously oversized cookies packed with chocolate chips and walnuts, offering a chewy and satisfying texture.
Ingredients
Dry Ingredients
- 2 ⅔ cup all-purpose flour Sifted
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon sea salt
Wet Ingredients
- 1 cup butter, softened At room temperature
- ¾ cup brown sugar, packed
- ½ cup sugar Granulated
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins
- 2 cups walnuts, coarsely chopped Optional; can replace with other mix-ins
- 2 cups semisweet chocolate chips Quality chocolate recommended
Instructions
Preparation
- Preheat your oven to 400°F and line your baking sheets with parchment paper.
- In a medium bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and sea salt.
- In another bowl, whisk together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- Gradually incorporate the flour mixture into the wet ingredients without overmixing.
- Gently fold in the walnuts and chocolate chips.
- Using large ice cream scoops, portion out 12 giant cookies and place them on the prepared baking sheets.
Baking
- Bake the cookies until slightly golden, about 10-12 minutes.
- Let them cool on the baking sheet for a few moments before transferring to a wire rack.
Notes
Store cookies in an airtight container for up to a week. They can also be refrigerated or frozen for longer storage.