Ingredients:
1 cup (227 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 cup (220 g) packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups (340 g) semisweet chocolate chips
1 cup (115 g) chopped pecans or walnuts, optional
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Cream the Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and fluffy.
Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Make the Cookie Dough: Gradually add the dry ingredients to the butter mixture. Mix just until combined. Avoid overmixing.
Add the Chocolate: Fold in the chocolate chips and optional chopped nuts until evenly distributed.
Shape the Giant Cookies: Divide the dough into 8 large portions. Roll each portion into a ball and place them several inches apart on the prepared baking sheets. Gently flatten each ball.
Bake: Bake for 15–18 minutes, until the edges are golden brown while the centers remain slightly soft.
Cool: Allow the cookies to cool on the baking sheets for 10 minutes. They will continue to firm up as they cool.
Serve: Transfer the cookies to a wire rack or enjoy them warm while the chocolate is still soft and gooey.
Nutritional Information:
Prep Time: 15 minutes
Cooking Time: 18 minutes
Total Time: 33 minutes
Calories: Approximately 620 kcal per giant cookie
Servings: 8 giant cookies