Large Chocolate Chip Cookies Recipe

Remove butter and eggs from the refrigerator 30–60 minutes before starting so the butter is softened and eggs come to room temperature. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. If desired, lightly grease pans with the reserved cold butter.

Measure and sift (or whisk) the flour, baking soda, and kosher salt together in a medium bowl until well combined; set aside.

Cream Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a handheld mixer), beat the softened unsalted butter on medium speed until smooth and pale, about 1–2 minutes. Add the granulated sugar and packed light brown sugar and continue to beat until the mixture is fluffy and lighter in color, about 2–3 minutes, scraping down the bowl as needed.

Add Eggs and Vanilla

Add the eggs one at a time, beating well and scraping down the bowl between additions. Add the vanilla extract and mix until incorporated. The batter should be smooth and cohesive.

Combine Dry and Wet Ingredients

With the mixer on low speed, gradually add the flour mixture in two to three additions, mixing just until combined after each addition. Do not overmix; stop when you no longer see streaks of flour.

Fold in Chocolate and Nuts

Remove the bowl from the mixer and fold in the semi-sweet chocolate chips (and the optional chopped toasted nuts, if using) with a sturdy spatula until evenly distributed. The dough will be thick and slightly sticky.

Using a large cookie scoop (about 3 tablespoons) or a 1/4-cup measuring cup, portion dough into large mounds — these produce large, bakery-style cookies. Place the mounds on the prepared baking sheets 3 inches apart to allow for spreading. For extra-large cookies, use about 1/3 cup of dough and place further apart.

Optional: For tall, bakery-style appearance, gently press down each mound slightly and press a few extra chocolate chips onto the top of each dough mound so melted chips are visible after baking.

Bake in the preheated oven for 11–14 minutes, rotating the baking sheets halfway through. Cookies are done when edges are golden brown but centers still look slightly soft and underbaked. Baking time will vary with cookie size and oven; larger cookies may need up to 16 minutes.

Immediately after removing the baking sheet from the oven, sprinkle each cookie lightly with a pinch of coarse sea salt if desired. Leave cookies on the baking sheet to cool for 5–7 minutes so they set and finish cooking from residual heat, then transfer to a wire rack to cool completely.

Once completely cooled, store cookies in an airtight container at room temperature for up to 4 days. To soften slightly stale cookies, place a slice of bread in the container overnight. Dough can be chilled for up to 48 hours before baking (increase bake time by 1–2 minutes) or frozen in portioned scoops for up to 3 months; bake from frozen, adding 1–2 minutes to bake time.