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In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Fold in the chocolate chips or chocolate chunks until evenly distributed.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much and enhances their flavor.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Scoop large portions of dough (about 1/2 cup each) onto the prepared baking sheet, leaving plenty of space between them as these are 'huge' cookies. You may need to bake them in batches.

Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and the size of your cookies.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.


In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Fold in the chocolate chips or chocolate chunks until evenly distributed.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much and enhances their flavor.

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Scoop large portions of dough (about 1/2 cup each) onto the prepared baking sheet, leaving plenty of space between them as these are 'huge' cookies. You may need to bake them in batches.

Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and the size of your cookies.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
