What’s better than chewy chocolate chip cookies? Giant, chewy chocolate chip cookies! These cookies are really easy to make and pair well with a tall glass of ice cold milk. The secret to getting them so round is to use a giant cookie scoop.

A couple of things before we get started here. Be sure the butter you are using is very soft, almost melted. It’s okay to use the microwave. Don’t skimp on how long you are creaming the butter and sugar. Get that mix light and fluffy! But then when you add the dry ingredients, do not over mix. A light mix to incorporate all the ingredients and a couple of bowl scrapes is enough. Over mixing the dough will cause air to enter the dough and then when it bakes, the cookies will fall and you will have sad, flat cookies. No one wants a sad cookie!

Gather up your ingredients.

Preheat the oven to 325 degrees.  Line a sheet pan with parchment paper.

Whisk together the flour, baking soda and salt.  Set aside.

In a mixer, cream butter for 2 minutes, then slowly add in the white sugar.  Let the mixer keep creaming for an additional 2 minutes so it becomes light and fluffy.  Now add the brown sugar and cream for another 2 minutes.

Add the vanilla, egg, and egg yolk.

Slowly add the dry ingredients, just mixing until blended.  Do not over mix.

Fold in chocolate chips.

Use a large cookie scoop or 1/4 cup to drop batter onto parchment lined cookie sheet.  Leave at least 3 inches between cookies as they will spread.

Bake at 325 for 15-18 minutes.

Let cookies cool on the cookie sheet before removing to a wire rack.  Do not take them off early.  They will continue to cook a bit on the sheet after you remove them from the oven.

If you love cookies, try my cranberry white chocolate chip cookies, and chocolate cookies topped with sugar.

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