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Giant Chocolate Chip Cookies

Happy Friday!

I don't know about you but all this rain gives me the urge to bake...or the urge to sit around and eat cookies, whichever. There is something so comforting about freshly, baked cookies.

In particular, chocolate chip cookies remind me of my adolescence. Every day after school the aroma of homemade, chocolate chip cookies filled my Mother's kitchen. Since I was all of ninety pounds as teenager, Mom was determined to help me gain weight. She did this by preparing a breakfast shake (literally), with vanilla ice cream when I woke up and homemade chocolate chip cookies when I came home almost every day. Some of the guys in my school got wind of this and would show up once a week at four o'clock sharp on a "cookie run," knowing full well that Red would deliver. I am pretty sure that made her day. I hope you enjoy this modified recipe as much as I did!

You may have to test the baking times depending on your oven. Start with fifteen minutes and then add an additional minute, checking after each additional minute is up. I like my cookies to have a golden, brown color with a darker, crispy underside. I sometimes like to intentionally burn a couple on the bottom and devour them before my family finds out. I think there are varying degrees of burnt that are acceptable (and delicious).

This recipe makes 12-14 large cookies.



2 cups flour

1/2 tsp baking soda

1/2 tsp salt


1 cup packed brown sugar

1/2 cup white granulated sugar


2 cups semi sweet chocolate chips


3/4 cup melted butter (1.5 sticks)

1 tablespoon vanilla extract

1 egg

1 egg yolk


1) Preheat your oven to 325 degrees.

2) Mix flour, baking soda and salt in a separate bowl.

3) Melt butter using your microwave, pour into the bowl of a stand mixer (or a regular bowl using a hand mixer). Add both sugars, mix on low speed until the mixture becomes creamy.

4) Add egg yolk and one whole egg, mix for an additional minute.

5) Add the tablespoon of vanilla extract.

6) In 1/2 cup measurements, add the flour mixture slowly, mixing on a low speed. Once the mixture is thoroughly combined turn off the mixer and add the chocolate chips. Stir with a wooden spoon. The batter will be very chip heavy, and delicious.

7) Using a 1/4 size measuring cup, scoop onto greased baking sheets. These cookies get pretty big so leave a couple inches in between. I was able to fit about 6 per baking sheet. Feel free to use parchment paper or baking mats if you have them.

8) Bake for 15-19 minutes. The cookies on the top of the oven will cook faster so feel free to cook one sheet at a time, or like myself, use double ovens. If you bake for fifteen minutes, you will get lightly colored, chewy cookies. I would recommend in the 17-18 minute range.

I hope you enjoy this recipe, leave me a comment below and let me know how it turns out!

Have a great weekend.

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About Ashley

Ashley Mancione is a wife, mom, freelance graphic designer/developer and home decor enthusiast. Stay tuned to read more about styling House 3, favorite recipes and her DIY adventures.

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