Today we’re making GIANT Chocolate Chip Cookies! These gourmet cookies have soft and chewy interiors, slightly crisp golden brown exteriors, and are absolutely loaded with chocolate! Oh, and did I mention they’re huge!? Almost 6″ in diameter!
Really Really BIG Chocolate Chip Cookies
Do these photos make my cookies look big?
No, really, I feel like they just don’t do justice to the size of these massive, thick & chewy, bakery-esque cookies! Each one is made with half a cup of cookie dough and loaded with three different types of semisweet chocolate chips. I think those chocolate chips might be part of the problem here, actually. Some of the chips in the pictures are actually jumbo chips (I used Ghirardelli), so maybe the cookie isn’t looking as big in comparison to the giant chips??
Whatever the reason, you should know that these are BIG, Giant Chocolate Chip Cookies! Like, half a foot in diameter big. And while they may not be my “worst” (best) chocolate chip cookies, they’re still incredible in terms of flavor and texture, and I think you’re going to love them just as much.
When I started testing these giant cookies, I realized that making them wasn’t as simple as just scooping larger portions of my favorite cookie dough and baking for a longer time. Too many of my trial versions ended up with raw centers and rock hard edges, and when I dropped my oven temperature they just ended up spreading all over the pan like a sad rendition of my chocolate chip cookie bars.
Ultimately what worked with this recipe was reducing the amount of baking powder and baking soda that I typically like to use when making cookies and increasing the amount of cornstarch.
It’s no secret that I love baking with cornstarch. It helps to hold the cookie together and keeps it from spreading without drying it out or making it crumbly (which would happen if you opted to simply add more flour instead). Here it plays a critical roll in making the cookie soft at the center while still providing us with a dough that bakes evenly in the oven. See why it’s one of my favorite secret ingredients in the kitchen?
Tips for Making Giant Chocolate Chip Cookies
- You can use a half-cup measuring cup to measure out your dough, but I like to use a cookie scoop with a release lever. You’ll need a heaping scoop to get to ½ cup, but this is the easiest way I’ve found to portion the dough.
- Roll the dough between your palms for a smooth ball. This is the best way to get uniform, round cookies with rounded edges. It also might sound super obvious but for years I struggled with amoeba-like cookies because I just plopped them right on the cookie sheet.
- This cookie dough needs to be chilled for 30 minutes but you may chill it in the refrigerator for up to a week. Keep in mind that if you chill it for longer than an hour, the dough will get very hard and difficult to scoop, so you’ll have to let it sit out at room temperature before you’ll be able to scoop it. I personally recommend that if you don’t want to bake your cookies right away, chill the dough for 30 minutes, scoop the dough as indicated, then wrap each cookie dough ball up in plastic wrap or in a ziploc bag and store that way. Saves you a lot of wrestling with the dough later on!
- Never place cookie dough on a hot baking sheet, it will cause the dough to begin to melt/cook prematurely, resulting in cookies that spread way too much.
- One of my favorite tricks for pretty, picture-worthy cookies? Reserve a handful of chocolate chips and once your cookies have finished baking gently nestle additional chips into the tops of the cookies. This must be done 1-2 minutes after coming out of the oven.
- Let these cookies cool completely on the baking sheet. The centers should still be a bit underdone when they come out of the oven, and allowing them to cool completely allows them to finish baking all the way through. Plus, they’ll be to fragile to handle while they are hot!
If you’ve been following my other cookie recipes, you’re probably familiar with a lot of these tips, but they’re definitely worth repeating!
Enjoy!
More Great Cookie Recipes!
Let’s bake together! Be sure to check out my video at the bottom of the recipe where I’ll show you exactly how I make these GIANT Chocolate Chip Cookies in my own kitchen! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!
Giant Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) unsalted butter melted and cooled to room temperature
- 1 cup (200 g) brown sugar¹ firmly packed
- ¾ cup (150 g) granulated sugar
- 1 large egg room temperature preferred
- 1 large egg yolk room temperature preferred
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoons baking soda
- ½ teaspoons baking powder
- ¾ teaspoons salt
- 1 ½ cups (255 g) chocolate chips -- I recommend using ½ cup each of mini regular, and jumbo semisweet chocolate chips
Instructions
- Combine melted/cooled butter, brown sugar, and granulated sugar in a large bowl and stir well.1 cup (226 g) unsalted butter, 1 cup (200 g) brown sugar¹, ¾ cup (150 g) granulated sugar
- Add egg, egg yolk, and vanilla extract and stir until combined.1 large egg, 1 large egg yolk, 1 ½ teaspoons vanilla extract
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.2 ¾ cups (350 g) all-purpose flour, 1 Tablespoon cornstarch, ½ teaspoons baking soda, ½ teaspoons baking powder, ¾ teaspoons salt
- Gradually add flour mixture to butter mixture, stirring until completely combined. Stir in chocolate chips.1 ½ cups (255 g) chocolate chips -- I recommend using ½ cup each of mini
- Cover cookie dough with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.
- About 15 minutes before dough is finished chilling, preheat oven to 350F (175C) and line baking sheets with parchment paper².
- Once dough has chilled and oven has preheated, remove cookie dough from fridge and scoop ½ cup (yes, cup!) of dough and roll into a round ball.
- Place cookie dough on prepared baking sheets, spacing several inches apart.
- Transfer to 350F (175C) oven and bake 14-16 minutes or until edges are beginning to turn golden brown.
- Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Keryl Schnurer
I’m an experienced baker, I had no luck what so ever with this recipe. they never spread, just stayed in a large ball.
Sam
I’m so sorry to hear this is happening! Are you weighing your flour? Making any substitutions?
DONALD L UBER
If doubling the batch, I recommend using a 1/2 cup less flour. My first double batch was too dry and hard to form. My second double batch was much better.
Casey @ Sugar Spun Run
We’re glad it worked out for you, Donald! Thanks for sharing! ☺️
Ana
I love making these!! I’ve made them so many times, and now I’m making a triple batch for a get together coming up. I love the giant size, it’s definitely a crowd pleaser! Please make a chocolate version in the giant size!! 😃
Caeley
Followed the recipe to a T. They did not spread evenly nor cook evenly, and just didn’t taste that great.
Sam
I’m so sorry to hear this happened! Is your oven functioning properly? I’m not sure why they wouldn’t melt evenly unless the heat was uneven. Was the dough mixed well enough? 🙁
Bette
Hey there Caeley, you must try this recipe again. I have made these several times as well as other people here., and no problem. Remember to allow your ingredients to room temperature before you begin. Also when your butter comes out of the microwave allow it to rest so it will cool off. I don’t mean cold, I mean more room temperature or your sugar will melt and cause your cookies to spread too much.. Please give it another try you won’t be sorry.Let us know how they come out?
Giana
This is by far my favourite cookie recipe of yours.