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.
Patty
I went to Magnolia Table in Waco where I had their extra large chocolate chip cookie. It was excellent. I really liked how it tasted like it was just freshly baked several hours later. I have been searching for a recipe ever since that met this criteria and I just found it!!! This recipe was amazing!!! I followed the recipe except that I did not chill the dough. I formed the remaining 6 cookies and froze them. Thank you!!!
Sugar Spun Run
I am so glad that you found what you were looking for and your cookies turned out so well, Patty! Thank you so much for trying my recipe and for commenting. Enjoy! 🙂
Isabaking!
I love this recipe and I was wondering if you could put other things in these cookies like raisins and the chocolate chips!
Sugar Spun Run
I am so glad that you have enjoyed this cookie recipe, Isabella! Yes, feel free to add additional mix-ins to your cookie dough. Enjoy! 🙂
Stacey
Hello,
I made the cookies and they taste great! They did come out very puffy though-more rounded than yours. Should I decrease the baking powder or is there something else that may fix my fat cookie issue?
Thanks so much!!
Sugar Spun Run
Thank you for trying my recipe, Stacey! I am sorry to hear that the cookies are puffy. There are so many variables that could have caused this so it’s hard to pinpoint just one. My best guess would be that you could have over mixed the batter. Whipping too much air into the dough while creaming butter and sugar would cause this to happen. Another guess could be that you over measured the baking soda. Again, I am so sorry that this happened. Regardless, I do hope that they tasted delicious! 🙂
Stacey
Thank you for responding so quickly. I want to make these for a charity bake sale in two weeks and this gives me time to work it out.
I am sure it has nothing to do with your recipe; yours came out awesome, so my bet is on the baker! I did lose track of the creaming part of the recipe, so I think the butter and sugar were mixed too long. I am going to try again next weekend and watch that part of the recipe more closely. Also, I didn’t refrigerate and will do that part as well. The flavor is terrific, so no worries there! Thanks again!
Stacey
Hello,
I am wondering if this is possible with peanut butter cookies. I have looked for a giant PB cookie recipe and am unable to find one.
Thank you!
Sugar Spun Run
Hi, Stacey! You are in luck! I have a recipe for Big Peanut Butter Cookies! I hope that you enjoy them! 🙂
Laura
This recipe is sooo good. Lovely and Crisp on the outside and gooey in the middle.. thanks for sharing 😍🍪
Sugar Spun Run
I am so glad that you enjoyed the chocolate chip cookies, Laura! Thanks for trying my recipe and for commenting. 🙂
Tamaqua Reid
Hi, to keep the cookies uniformed in size I was thinking of weighing the dough balls. How much should each weigh if I’m using my scale in grams or ounces?
Sugar Spun Run
Hi, Tamaqua! I haven’t measured the actually weight of each dough ball so unfortunately, I can’t provide you the information you requested. I typically scoop ½ cup of cookie dough per cookie if that helps. Happy Baking to you! 🙂
Pat
These cookies are awesome!! Made over the holidays and followed the recipe to a T. I weighed the dough – 5 oz. and got 10 ginormus cookies! Loved how you could wrap them up and bake off as desired. Thank you Sam for another terrific recipe!
Sugar Spun Run
Thank you so much for trying my recipe, Pat! I am so glad that you enjoyed the giant chocolate chip cookies. Thanks for commenting. 🙂
Ben
I made these tonight. They came out really good. I only used a cup of chocolate chips as my daughter doesnt like too many in there. I did some a little more than 1/4 and some 1/2 cup. For me the cooking time was right about the same. I did 13 minutes and then watched them for about 2 more minutes. Great recipe that I will absolutely use again and again. Thank you!
Sugar Spun Run
Thank you so much, Ben! I am so glad that you enjoyed the chocolate chip cookies. It brings me great joy that you will use it again and again. 🙂
Amy schrock
I need to triple this recipe. Should I make 3 batches, or would it be ok to triple the ingredients? I know sometimes doubling the recipe doesn’t work out!
Sugar Spun Run
Hello, Amy! You should be ok to triple this recipe. Happy Baking! 🙂
Ron
What would the cook time be if I decided to do quarter cup scoops instead of half a cup?
Sugar Spun Run
Hello, Ron! I am not certain. I would just keep an eye on it and remove them once they start to get golden brown. I hope that you enjoy the chocolate chip cookies. 🙂
Rebecca
I did 1/2 cup scoops and with my oven 14 minutes was the perfect time.
Donna Nordman
This recipe works GREAT in an airfryer! Although because of the size I can only do one at a time; I put enough dough to fill a hamburger press (between 2 pieces of aluminum foil to prevent sticking), then flatten it out a little and bake it on a piece of the foil at 350 degrees for 15 minutes. Let it cool for a minute prior to sliding it on a rack to fully cool. Ohhhhh yum! This is a great idea if you only want to make a couple..it will press easier if the dough is a little soft so you can microwave it for about 12 seconds right out of the fridge.
Sugar Spun Run
I love that you used an air fryer to bake this, genius! I am glad that you enjoyed the giant chocolate chip cookie, Donna! Thank you for your comment. 🙂
ryma
We have all purpose flour and cookie flour here. Can we use cookie flour instead?
Sam
I’m not familiar with cookie flour, is that the same as pastry flour? I’ve only tried this recipe with all purpose so I can’t be certain how they would turn out otherwise, but if you try it with a different flour I’d love to know how they turn out for you! 🙂
jerri ororke
Can you use a regular scoop for this recipe? I’m not much for a big cookie. Would they turn out OK?
Sam
Sure! The baking time will be reduced, though (depending on how small you scoop them… if you go with 1 1/2 Tbsp I’d start checking around 8-10 minutes).
Linda R.
I have some little cast iron skillets (skookies) designed for baking big cookies. I’m thinking of using them to bake your recipe.
Have you ever used them?
Sam
Hi Linda! I have not used them. I would love to know how they turn out if you try it. 🙂
Ann Berumen
I live in a high altitude area (5,000 ft). What changes would I need to make for the Giant Chocolate Chip Cookie recipe? I usually have to make adjustments to flour, baking soda and baking powder in recipes. My cookies are flat and all over the place. I would love to make cookies that are “normal”.
Sam
Hi Ann, I’m sorry but I’ve honestly never baked at high altitude so I can’t advise. I’m hoping someone else who is familiar with high altitude baking can chime in.
Sarah
I used to live in a high altitude area & used a specific formula for adjusting my baking recipes. I don’t remember the formula anymore but worth looking into.
Ben
I live in Denver and grew up in the mountains. Ive never used a high altitude recipe and my food comes out just fine.