These original chocolate chip cookies are SO gooey, stuffed with chocolate, and everything you'd imagine when you think of a classic home-baked chocolate chip cookie. Plus, these cookies are HUGE which I think makes them more fun.

Plus, they package really well to give away. We gave these out to our church youth group that we teach on Sundays. They were thrilled!

Tips for the perfect original chocolate chip cookies

Butter: Use cold butter! This will keep the cookies from spreading too much in the oven. Also, make sure to really cream the butter and sugar! It may take longer than the time listed depending on your mixer. It shouldn't be crumbly.
Dry Ingredients: Whisking together the dry ingredients beforehand makes sure that all of those ingredients are well distributed throughout every cookie without overmixing the dough. Overmixing can lead to dense cookies, or crisp and flat cookies, both of which we want to avoid. Once you add the dry ingredients to the mixer, don't overmix! Use the lowest setting on your mixer to keep from overmixing.
Use high quality chocolate chips. I like using Ghirardelli semi-sweet chocolate chips. But if you like milk chocolate, Ghirardelli milk chocolate chips are amazing too!
Keep an eye on your cookies while baking! You don't want them to cook even a minute too long, or they will be hard. Rotate halfway through baking--sometimes certain areas of the oven are hotter than others, so this ensures an even bake. My oven's sweet spot is 9 minutes with these cookies, but it could be different for you. Check the cookies around 8 minutes, and they could need to cook as long as 10 or maybe even 11 minutes. But you'll know they're done once the top and base of the cookies are just starting to brown.
Leave the cookies on the pan! Resist the urge to dig in once they come out of the oven. I actually love these cookies several hours after baking because they are still SO soft, but don't completely fall apart while eating. These cookies need a minimum of 15 minutes to cool down, but waiting even longer (if you can) is great too.

Other favorite cookie recipes

While you can never go wrong with OG chocolate chip, try these sea salt caramel chocolate chip cookies or these chewy oatmeal chocolate chip cookies if you're wanting to shake it up a little bit! Try these chocolate Almond Joy cookies or these frosted chocolate Oreo cookies as well!

Print Recipe

HUGE Original Chocolate Chip Cookies

Prep Time30

Cook Time9

Course: Desserts

Servings: 12 servings

Calories: 584kcal

Ingredients

1 cup cold salted butter, cubed
1 ¼ cup light brown sugar, packed
½ cup cane sugar
2 ½ cup all purpose flour
1 teaspoon fine sea salt
2 teaspoon cornstarch
1 teaspoon baking soda
2 large eggs
1 tablespoon vanilla extract
2 ½ cup semisweet chocolate chips (I prefer Ghirardelli)

Instructions

Preheat oven to 400° F and spray two baking sheets with cooking spray (or line with parchment paper).
Slice the cold butter into 1-inch cubes and place in the standing mixer, along with the brown and cane sugars. Gradually increase speed and mix on high for 3-4 minutes until creamy. Scrape down the sides of the bowl halfway through.
In a separate bowl, whisk together the flour, sea salt, cornstarch, and baking soda.
After creaming the butter and sugar, add vanilla and eggs and mix on medium speed until well combined. Scrape down the sides of the bowl halfway through.
Add mixed dry ingredients to the standing mixer and mix on the lowest setting until just combined. Add chocolate chips while flour is still mixing in--this minimizes the risk of overworking the cookie dough.
Roll the dough into 12 balls and place 6 on each baking sheet. If you'd like, press extra chocolate chips into the top of each cookie. I typically bake for 9 minutes, but it could range between 8-10 minutes depending on your oven. Only bake one baking sheet at a time. Rotate pan 180° halfway through baking. Keep a close eye on them so they don't overbake. The cookies should start to brown on top, and a little at the bottom. Don't worry about them being super soft, they'll continue to set after baking.
Leave the cookies on the pan for at least 15 minutes so that they continue to cook through and solidify. Enjoy!