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Giant Chewy Chocolate Chip Cookies

Giant chewy chocolate chip cookies with crinkled golden edges and soft centers. Melted-butter dough is chilled for 30 minutes, then baked at 350°F until the centers stay tender.
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Prep Time 15 minutes
Cook Time 14 minutes
chill 30 minutes
Total Time 59 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
wet ingredients
  • 1 lb unsalted butter, melted Use melted butter.
  • 1.25 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 large egg plus 1 egg yolk Use 1 large egg plus 1 additional yolk.
  • 1 tbsp vanilla extract
mix-ins and topping
  • 2 cup semi-sweet chocolate chips
  • 0.5 tsp flaky sea salt for topping Add to taste.

Equipment

  • 1 sheet pan

Method
 

Mix the dry and wet bases
  1. Whisk all-purpose flour, baking soda, and salt in a bowl until evenly combined, with no visible streaks of baking soda.
  2. Whisk melted butter and both sugars until smooth, then whisk in the egg, egg yolk, and vanilla until the mixture looks glossy.
Combine and chill
  1. Stir the dry ingredients into the wet mixture until just combined, then fold in semi-sweet chocolate chips.
  2. Chill the dough for 30 minutes so it thickens and bakes up chewier.
Bake and finish
  1. Preheat the oven to 350°F and line a sheet pan with parchment for easy release.
  2. Scoop dough into 1/3-cup balls, placing 4 per parchment-lined sheet so the giant cookies have space to spread.
  3. Bake for 12-14 minutes at 350°F until the edges are golden and the centers are still soft.
  4. Top the warm cookies with flaky sea salt, then cool for 10 minutes on the sheet until set enough to lift.

Notes

For the best crinkled edges, measure flour by spooning it into the cup (avoid packing) and chill the dough for the full 30 minutes. Store cookies airtight at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze baked cookies for up to 2 months; thaw at room temperature. For a dairy-light swap, use an equal amount of melted plant-butter for similar texture (chill may need a few extra minutes if dough feels loose).