Giant Chocolate Chip Cookies
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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 1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I just finished making this recipe, definitely has the best flavor of a chocolate chip cookie I’ve ever made. This recipe was so easy to make, and my cookies turned out just like in the picture. I recommend this recipe to everyone whose looking for a fantastic chocolate chip cookie recipe!
We absolutely love hearing that, Michelle! Thanks so much for coming back to leave a review. Enjoy your cookies! 🙂
This is my go to chocolate chip cookie recipe now! I’ve made them several times and everyone always loves them. I plan on making batches for Christmas gifts and my kiddo for Christmas. I’m thinking of doing a variety box, so I was wondering, which of your other cookie recipes are suitable for giant cookies? Thank you!
Hi Clarissa! I haven’t tried them as giant cookies. Sometimes they just don’t turn out like they should when you make them large so I’m hesitant to recommend one without having tried it. 🙁
These are by far the best chocolate chip cookies I’ve ever baked. I’ve tried literally dozens of chocolate chip cookie recipes, and I’ve liked many of them. But these are in another universe. 😉 Thank you so much for perfecting this recipe!
I am so happy to hear this, Ande! Thank you so much for trying my recipe and letting me know how they turned out for you! 🙂
I had to be a rebel and bake some smaller to see how they would come out and they were excellent but listen to sam and bake these in a half cup measurement. They bake up a bit thicker and just better. I love these!! I mostly followed the recipe but used only one cup of choc chips and added a half cup of chopped walnuts. This recipe isa keeper👍
Can I use this recipe to make a cookie pizza? 🙂
I haven’t tried it personally but I think it will work just fine. 🙂
Oh my goodness. These are THE BEST cookies I have ever had. I made them as written but I put extra chocolate chips in a large bowl and dipped the cookie dough balls in them to make sure the tops had tons of chocolate chips. Perfect texture – a little crunch on the outside, seriously thick cookie, so soft on the inside. Thanks for another awesome *keeper* recipe.
I’m so glad you enjoyed them so much, Erica! There’s nothing wrong with a little extra chocolate. 😉
Hi can I use this to make one big giant cookie cake. If so how ling do I bake. Thank you.
Hi Carolina! If you put it in a round pan it could work, but I’m not sure on the bake time here.
Can the baked cookies be frozen?
Hi Christina! I haven’t tried freezing after baking, but you should be able to freeze the dough before baking without any issues. 🙂
I always freeze cookies, never a problem
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! 😋😋
I’m so glad you enjoyed them so much! 🙂
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.
I’m so glad you enjoyed them so much, Jennifer! 🙂
I followed the instructions but after baking, these cookies looked like baked baseball. What did I do wrong?
O no! I’m so sorry this happened! Did you weigh your flour?
Can these be made normal size with a cookie scoop? Cooking time?
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.” 🙂
Thank you. I will try one of those.
I already gave 5 stars on this recipe as your oatmeal cookies are perfect. Cant wait to make these next😊
I hope you love them just as much, Sonya! 🙂
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.
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. 🙂
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!!!
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. 🙂
Can you use chopped walnuts in this recipe? And woukd you know how much to put in?
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. 🙂