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    You are here: Home / Desserts / Cookies / Giant Chocolate Chip Cookies

    Giant Chocolate Chip Cookies

    July 10, 2019 By Sam 87 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    Giant Chocolate chip Cookies

    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!

    Giant chocolate chip cookie on plate

    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” 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.

    Scooping lots of cookie dough for BIG Chocolate Chip Cookies

    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?

    Big chocolate chip cookie broken in half with halves stacked on top of each other

    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!

    two giant chocolate chip cookies on a plate

    Enjoy!

    More Great Cookie Recipes!

    • Brown Butter Chocolate Chip Cookies
    • Chocolate Cookies
    • Oreo Stuffed Cookies
    • Monster Cookies

    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 cookie in bowl

    Giant Chocolate Chip Cookies

    How to make GIANT Chocolate Chip Cookies! These have golden brown, slightly crisped edges and soft & chewy interiors and are loaded with chocolate chips!
    Be sure to check out the how-to VIDEO just below the recipe!
    4.95 from 18 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Chilling Time: 30 minutes
    Total Time: 1 hour
    Servings: 9 large cookies
    Calories: 672kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter melted and cooled to room temperature (226g)
    • 1 cup brown sugar¹ firmly packed (200g)
    • ¾ cup granulated sugar (150g)
    • 1 large egg room temperature preferred
    • 1 large egg yolk room temperature preferred
    • 1 ½ teaspoons vanilla extract
    • 2 ¾ cups all-purpose flour (350g)
    • 1 Tablespoon cornstarch
    • ½ teaspoons baking soda
    • ½ teaspoons baking powder
    • ¾ teaspoons salt
    • 1 ½ cups chocolate chips -- I recommend using ½ cup each of mini regular, and jumbo semisweet chocolate chips (255g)
    Prevent your screen from going dark

    Instructions

    • Combine melted/cooled butter, brown sugar, and granulated sugar in a large bowl and stir well.
    • Add egg, egg yolk, and vanilla extract and stir until combined.
    • In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
    • Gradually add flour mixture to butter mixture, stirring until completely combined. Stir in chocolate chips.
    • 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

    ¹Light or dark brown sugar will work well in this recipe. I personally like to use a 50/50 mix of the two.
    ²If you don’t have parchment paper you can just bake cookies directly on an ungreased cookie sheet

    Nutrition

    Serving: 1giant cookie | Calories: 672kcal | Carbohydrates: 90g | Protein: 7g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 310mg | Potassium: 79mg | Fiber: 3g | Sugar: 62g | Vitamin A: 700IU | Calcium: 370mg | Iron: 3.4mg
    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Giant chocolate chip cookie

    Previous Post: « Refrigerator Pickles
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    Reader Interactions

    Comments

    1. Christina

      March 01, 2021 at 11:19 am

      Can the baked cookies be frozen?

      Reply
      • Sam

        March 01, 2021 at 9:36 pm

        Hi Christina! I haven’t tried freezing after baking, but you should be able to freeze the dough before baking without any issues. 🙂

        Reply
    2. JCP

      January 31, 2021 at 5:20 pm

      5 stars
      So yummy!! I just reduced the white sugar to 1/2 cup. And you can add vanilla ice cream on top of that. So yummm! 😋😋

      Reply
      • Sam

        January 31, 2021 at 9:14 pm

        I’m so glad you enjoyed them so much! 🙂

        Reply
    3. Jennifer Lewandowski

      January 26, 2021 at 2:43 pm

      5 stars
      I just made these on a whim. The recipe was definitely easier than some other giant cookie recipes. They turned out amazing. The outside was a little crisp and the inside was very soft. I definitely recommend this recipe for giant cookies.

      Reply
      • Sam

        January 26, 2021 at 9:40 pm

        I’m so glad you enjoyed them so much, Jennifer! 🙂

        Reply
      • Ellen Wilson

        March 03, 2021 at 11:17 am

        I followed the instructions but after baking, these cookies looked like baked baseball. What did I do wrong?

        Reply
        • Sam

          March 03, 2021 at 10:13 pm

          O no! I’m so sorry this happened! Did you weigh your flour?

    4. Charlene

      January 15, 2021 at 11:32 am

      Can these be made normal size with a cookie scoop? Cooking time?

      Reply
      • Sam

        January 17, 2021 at 10:07 pm

        Hi Charlene! These were really designed to be large cookies. I would recommend my “Worst Chocolate chip cookies” or my “Second best chocolate chip cookies.” 🙂

        Reply
        • Charlene

          January 17, 2021 at 10:23 pm

          Thank you. I will try one of those.

    5. Sonya

      December 23, 2020 at 8:31 pm

      5 stars
      I already gave 5 stars on this recipe as your oatmeal cookies are perfect. Cant wait to make these next😊

      Reply
      • Sam

        December 23, 2020 at 8:50 pm

        I hope you love them just as much, Sonya! 🙂

        Reply
    6. Sunny

      December 18, 2020 at 2:38 pm

      5 stars
      Tasty cookie and my husband is so happy! I weighed out my dough at roughly 75 grams per cookie, 4 per tray, and 16 minutes at 350. I wish I could post a picture to show how beautiful they are.

      Reply
      • Sam

        December 18, 2020 at 10:00 pm

        I am so glad everyone enjoyed them so much, Sunny! You can tag me on Instagram @SugarSpun_Sam or join my facebook group to share pictures. 🙂

        Reply
    7. Cheryl hiner

      October 26, 2020 at 5:09 pm

      Mine didn’t get that big & I used 1/2 c & rolled them in a ball. They didn’t flatten out either. Just high dome like. Bummer!!!

      Reply
      • Sam

        October 26, 2020 at 8:59 pm

        O no! I’m so sorry that happened, Cheryl! Is it possible there was too much flour in the cookies? If you didn’t weigh the ingredients I would recommend checking out my post on how to properly measure flour to ensure you didn’t accidentally add too much. I hope this helps. 🙂

        Reply
    8. Rebecca Coward

      October 18, 2020 at 11:54 am

      Can you use chopped walnuts in this recipe? And woukd you know how much to put in?

      Reply
      • Sam

        October 19, 2020 at 4:59 pm

        Hi Rebecca! You could add chopped walnuts. I would probably do about a cup and maybe cut back on the chocolate chips just a little bit to not overload the dough. 🙂

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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