Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Giant Chocolate Chip Cookies 3.2 (253) 95 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 3, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hr Yield: 16 This classic recipe is always a hit with the family. Ingredients 2 cups all-purpose flour, spooned and leveled 1 ½ teaspoons baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup granulated sugar ¾ cup packed light-brown sugar 2 large eggs 2 teaspoons pure vanilla extract 1 bag (12 ounces) chocolate chips Directions Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely. Cook's Notes For each cookie, use a 1/4-cup measuring cup to scoop out and level dough before dropping onto baking sheet. Store in an airtight container up to 2 days. Rate it Print