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–+ servings
A stack of giant chocolate chip cookies, broken in half to reveal a gooey center with melted chocolate, sits on a wire cooling rack against a plain background.
Monster bakery-style chocolate chip cookies with crisp edges, gooey centers, and a rich walnut crunch. Shaggy tops create the perfect texture!

GIANT Soft & Gooey Chocolate Chip Cookies

Ingredients 

  • 1 cup butter 2 sticks, cold, preferrably Irish butter for extra richness
  • 1 cup brown sugar packed
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 2 eggs
  • 3 egg yolks
  • 1 ½ cup cake flour see notes
  • 1 ½ cup all purpose flour
  • 1 tsp cornstarch
  • ¾ tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips milk, semi-sweet, or dark–the choice is yours!
  • 2 cups walnuts chopped, optional

Instructions

  1. In a stand mixer with a paddle attachment, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
    1 cup butter, 1 cup brown sugar, ½ cup sugar
    A metal mixing bowl with cookie dough for giant chocolate chip cookies sits on a wooden surface. Three eggs are placed to the left of the bowl on the same surface.
  2. Add eggs, one at a time, mixing until smooth after each one.
    2 eggs, 3 egg yolks
    A metal mixing bowl containing thick, yellow batter for Giant Chocolate Chip Cookies sits on a wooden countertop. The bowl is viewed from above, with some batter smeared on the sides.
  3. Add vanilla extract. Keep mixing until combined.
    1 tsp vanilla extract
  4. Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing.
    1 ½ cup cake flour, 1 ½ cup all purpose flour, 1 tsp cornstarch, ¾ tsp baking soda, 1 tsp salt
    A metal mixing bowl containing cookie dough for giant chocolate chip cookies sits on a wooden surface. A black mixing spoon rests in the bowl, and some granulated sugar is sprinkled on top of the dough.
  5. Stir in chocolate chips and walnuts (if using).
    2 cups chocolate chips
    A metal mixing bowl filled with Giant Chocolate Chip Cookies dough sits on a wooden cutting board. A black spatula rests inside the bowl, partially buried in the rich, chunky dough.
  6. Separate dough into baseball sized dough balls and place on lightly colored cookie sheet. Don’t scoop! Use your hand to pull apart the dough balls and leave the tops looking shaggy. These peaks will crisp up in the oven and give a great contrast of texture. The dough makes 8 extra large cookies.
    A white rectangular baking dish holds six uneven scoops of Giant Chocolate Chip Cookies dough, spaced apart, on a wooden surface.
  7. Cover and refrigerate for 4 hours or overnight and up to 3 days for best results. If you don’t refrigerate the dough, the flour won’t be as saturated with the butter and the cookies will spread out and won't be as thick as possible. So your cookies might not be exactly right but they will still be delicious.
  8. Preheat your oven to 425℉.
  9. Bake for 9-12 minutes or until the shaggy tops of the cookie are golden brown. Resist the urge to dive right in because the center will still be underdone. Let them rest for at least 10 minutes to set. Enjoy!

Notes

Cake flour: The use of cake flour makes the crumb much more delicate. If you don't have cake flour, you can substitute all purpose flour but the crumb won't be nearly as delicate as it could be. I HIGHLY recommend making this recipe with cake flour.
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