These soft and chewy big chocolate chip cookies are loaded with melty chocolate chips, chopped walnuts, and crisp, golden edges that give way to a soft and chewy center full of decadent chocolate. A family favorite big cookie recipe that is always a crowd-pleaser.
I love chocolate chip cookies, but I adore chunky chocolate chip cookies. Holding a gigantic chocolate chip cookie full of chips and nuts just makes my heart happy. I make cookies of all kinds, but I find myself making different variations of big chocolate chip cookies the most often. I have an absolutely huge chocolate chip cookie recipe that I make all the time, and I tweaked it just a bit to make these cookies. They’re just as big and loaded with chocolate chips, but I adjusted the flour and corn syrup to make them a bit thicker while still being soft in the middle and crispy on the edges. They’re so easy to make, but they’re incredibly hard to stop eating!
Big Chocolate Chip Cookies
These cookies start with a basic chocolate chip cookie dough. I increase the flour and corn syrup to make them a bit thicker, while still keeping them crispy on the edges as well as soft and chewy in the center. After the dough is made, I just bake the cookies for a few minutes in the oven and cool them on the baking sheet for a few minutes more so they bake to perfection. Then, I let them cool on a wire rack and watch them disappear!
Why You’ll Love This Big Chocolate Chip Cookie Recipe
- The combination of crisp outer edges and soft, chewy centers is simply irresistible.
- They are loaded with chocolate chips and chopped walnuts, and every bite delivers rich chocolate goodness.
- Soft and chewy cookies are always favorites, and these are the perfect cookies for parties, potlucks, or afternoon snacks.
Big Chocolate Chip Cookie Ingredients
These cookies are made with basic baking ingredients that are most likely in your kitchen right now. Anything you don’t have can be found in just a few minutes at your local grocery store.
- All-purpose flour
- Baking soda
- Salt
- Granulated sugar
- Light brown sugar
- Butter
- Corn syrup
- Vanilla extract
- Large eggs
- Semi-sweet chocolate chips
- Chopped walnuts
How to Make Big Chocolate Chip Cookies
Making these cookies is no more difficult than making any other chocolate chip cookie recipe. The only difference between these cookies and regular chocolate chip cookies is the amount of dough used for each cookie!
Step 1: Prep
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside.
Step 2: Combine the Dry Ingredients
Whisk the flour, baking soda, and salt in a medium bowl.
Step 3: Combine the Wet Ingredients
Cream the sugar, brown sugar, butter, corn syrup, and vanilla in a large bowl. Then, add the eggs and beat until well incorporated.
Step 4: Make the Cookie Dough
Add the dry ingredients to the wet ingredients and mix until combined. Then, stir in the chocolate chips and chopped walnuts.
Step 5: Bake
Use a 4-tablespoon cookie scoop to drop the dough onto the prepared baking sheet. Then, bake the cookies for 10 to 12 minutes.
Step 6: Cool
Cool the cookies on the baking sheet for 5 minutes. Then, transfer them to a wire cooling rack to cool completely.
Recipe Tips
- Be sure your butter is fully softened for easy creaming and the best cookie texture.
- The cookies will be undercooked when you remove them from the oven. That’s okay! Carry-over baking will finish the cookies.
- Bring your eggs to room temperature before mixing it into the dough. This helps the eggs mix into the dough more easily and improves the texture of the cookies.
Variations
- You can use semi-sweet, milk, dark, or white chocolate chips for these cookies.
- Use your favorite nuts in these cookies.
- Try using chocolate chunks in place of chocolate chips for a different texture.
What to Serve with Big Chocolate Chip Cookies
Serve these cookies with a glass of milk or a cup of coffee or tea. They’re also delicious with fresh fruit or dipped into a sweet dessert dip.
Recipe FAQ
You can. Any 1:1 gluten-free flour will work to make gluten-free cookies.
Adding extra egg yolk will make cookies chewier. Adding corn syrup to cookies will make them softer. Finally, under-baking the cookies, then letting them cool on the hot baking sheet to finish baking will make for soft and chewy cookies.
Using more white sugar than brown sugar, extra egg yolk, and corn syrup are all ways to help make your cookies chewy rather than crunchy.
Cookies can be made flat by using melted butter and baking the cookies at a higher temperature. Thick cookies are made by chilling the dough. This keeps the butter from melting too quickly, limiting the spread of the cookies and causing them to rise more than spread.
Absolutely! Chocolate chip cookies freeze very well and will last for up to 2 months when stored correctly.
How to Store Leftover Chocolate Chip Cookies
Store your big chocolate chip cookies at room temperature in an airtight container for up to a week. For longer storage, wrap them individually in plastic wrap and freeze them in an airtight, freezer-safe container or heavy-duty freezer bag for up to 2 months. Leave them on the counter to defrost them.
Try This Delicious Big Chocolate Chip Cookie Recipe Today
With tons of chocolate chips, chopped walnuts, and a soft-in-the-center, crispy-on-the-edges texture, these big chocolate chip cookies are always a hit for dessert, snacking, or parties. Everyone always loves their flavor and how absolutely big they are, and you’ll love how easy they are! Give these cookies a try, and I know you’ll make them a permanent part of your recipe rotation.
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These Chocolate Chunk Toffee Cookies are soft and chewy, and are loaded with dark chocolate and toffee bits in every bite. A quick and easy homemade cookie recipe that whole family will enjoy.
Big Chocolate Chip Cookies
Ingredients
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter, room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon corn syrup
- 1 cup semi-sweet chocolate chips
- 1 cup walnuts, chopped
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, using an electric hand mixer, cream together the butter, brown sugar, granulated sugar, vanilla, and corn syrup.
- Add in the eggs, one at a time, being sure to mix well after each addition.
- Mix in the dry ingredients with the wet ingredients until completely combined.
- Using a spatula, fold in the chocolate chips and walnuts.
- Using a 4 tablespoon cookie dough scoop, scoop dough, roll into ball, and place on prepared baking sheet.
- Bake for 10-12 minutes or until edges are lightly browned.
- Remove from oven and let cookies cool on baking sheet for 5 minutes, then transfer them to a wire cooling rack.
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