Happy Friday, friends! What better time to whip up a batch of your NEW favorite chocolate chip cookie recipe for your weekend baking? These will for sure be your new go-to when you feel the cravings for a GIANT, soft, gooey chocolate chip cookie. I say giant because I mean it! These are so huge that four should fit to a pan, and they should be the size of your hand when they’re finished baking.

the best of the best

When searching for the best chocolate chip cookie, the things I always look for have to do with how thick they are, how gooey they are on the inside, the size of the cookie, the type of chocolate chips, if they have sea salt on top, and how easy they are to put together.

Let me tell you, this dynamite recipe I adapted mine from (from Modern Honey) is fantastic! I made a few tweaks to my liking and I’m super happy with the consistent results they’ve given me each time I’ve made this recipe.

The VErdict

These turned out AMAZING!!! They are HUGE! They are THICK! They have just the right amount of chocolate per cookie dough ratio, and we honestly have to mentally prepare ourselves when we make them because we have to pace ourselves, haha. Each cookie could be two-three servings in itself. You can always make them smaller and get more individual servings, but these being Levain copycat-style, they are massive.

As for the chocolate chips, it really does matter which ones you use. I love using Ghirardelli variety. For these I used the large milk/semi ones as well as the mini semi sweet ones. The contrast in size looks as good as it tastes. Remember to reserve a few chips to press into your cookie dough balls before they bake. It makes for the best presentation, and really catches the eye when they’re all melty out of the oven.

I love that these do NOT require any chilling! Yay! However, there is a tricky part when it comes to not eating them too soon out of the oven. They are SUPER gooey, but need some time to set up after baking. So I know it’s torture, but make sure to give them plenty of time to set up before digging in. Trust me, they’ll still be plenty gooey.

I hope you enjoy these as much as we do – in fact, I’m positive you will! These have been tried and true and we can’t get enough. Enjoy, and have a good weekend, baking friends!

Get the Recipe: The Best Chocolate Chip Cookies

5 from 2 votes
Thick, soft, and gooey chocolate chip cookies with rainbow sprinkles all around!
Servings: 8 large cookies
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Ingredients
 

  • 1 cup (or two sticks) unsalted butter, cold and cubed
  • 1 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 whole eggs, cold
  • 1 teaspoon vanilla, optional
  • 3 1/2 cups all purpose flour, *use half cake flour if you'd like to here
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup large chocolate chips
  • 1 cup mini semi-sweet chocolate chips
  • 1 teaspoon sea salt

Instructions
 

  • Prep two large aluminum cookie sheets with parchment paper and set aside.
  • Preheat ovens to 410 degrees.
  • In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars and cream together for 3 minutes on high speed.
  • Scrape down the sides an add in the vanilla (if using), and eggs one at a time; whip up well between each addition.
  • Add in the flour, cornstarch, baking soda, and salt (not the sea salt) and slowly mix together either by hand or on the very lowest speed. Do not overmix!
  • Reserve 1/8 cup of chocolate chips, then stir in the rest of the chocolate chips gently into the dough. Split dough in eight balls and place 4 cookie dough balls on each cookie sheet. Hand press on the reserved chocolate chips, and sprinkle on the sea salt.
  • Bake for 9-10 minutes. They should be slightly golden, thick, tall, and gooey in the center. Let cool on the pan for 1 minute, then transfer to a cooling rack for 10 minutes to finish setting up.

Notes

Recipe adapted from Modern Honey.
If your cookies are flat, check your baking soda freshness. It should be purchased within the past couple months for max freshness. It could also be that your butter wasn’t cold enough when you started out. 
Store in an airtight container with a slice of bread for max softness longevity.Â