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    Home ยป Recipes ยป Cookies

    Giant Chocolate Chip Cookies

    Updated: Jul 10, 2019 โ€ข Published: Jul 10, 2019 by Sam Merritt โ€ข 265 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    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” (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.

    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 ยฝ 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!
    4.91 from 115 votes
    Print Pin Rate
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    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 9 large cookies
    Calories: 672kcal
    Author: Sam Merritt

    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

    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

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Giant chocolate chip cookie

    More Easy Cookie Recipes

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      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies
    • Overhead view of egg cookies made with lemon curd on a cooling rack.
      Egg Cookies

    Reader Interactions

    Comments

    1. Lola

      January 13, 2023 at 7:00 pm

      Hello Sam, I love all your recipes. But I have one problem can I make this cookie without using baking soda? Or is there any other ingredient other than baking soda?

      Reply
      • Sam

        January 16, 2023 at 9:10 pm

        Hi Lola! Unfortunately if you leave the baking soda out they won’t spread properly. ๐Ÿ™

        Reply
        • Lola

          January 21, 2023 at 2:49 am

          5 stars
          Hello Sam ๐Ÿฅฐ
          I made the giant choco chip cookies
          It’s great ๐Ÿ‘. Thank you for the best recipe๐Ÿฅฐ๐Ÿฅฐ๐Ÿฅฐ

    2. Nikki

      November 12, 2022 at 11:41 am

      Is it ok to double the recipe as is? I making these for a school bake sale!!

      Reply
      • Sam

        November 12, 2022 at 8:54 pm

        Sure thing! ๐Ÿ™‚

        Reply
        • Jefff

          January 09, 2023 at 4:32 pm

          Hi,
          My daughter is throwing her sister a bridal shower and she is looking for a GIANT cookie like in the bridesmaids movie..
          A giant heart like four feetโ€ฆcould you do that for us or have an idea how to make itโ€ฆ.itโ€™s just for show so no one will really be eating it.
          Let me know

          Thanks you

        • Sam

          January 10, 2023 at 9:14 pm

          Hmmm that is a very interesting request. I would think to make a cookie heart shaped like that you’d probably need a mold, but then I’m not sure how you would bake something that large. I honestly don’t know the best way to go about doing this one. I wish I could be more helpful. It sounds like a lot of fun.

    3. Tamitra

      October 31, 2022 at 7:16 am

      5 stars
      Yeah…it’s true; these Giant Chocolate Chip Cookies
      they’re amazing! These cookies are absolutely delicious. I followed Sam’s recipe the only thing I did differently was let the butter set to room temperature; aside from that, I followed Sam’s directions to a “T,” and they came out perfect! Thank you, Sam, for sharing will be making it again, and this will be my go-to recipe! I wish I could post a picture because they did come out perfect! One other thing I almost forgot I used a #20 scoop using two scoops per cookie

      Reply
      • Emily @ Sugar Spun Run

        October 31, 2022 at 3:26 pm

        We’re so happy you loved them, Tamitra! You can always tag us on Instagram @sugarspun_sam or share in our Facebook Group โค๏ธ

        Reply
    4. Miriam

      October 23, 2022 at 6:32 pm

      can you bake this into bars?
      I saw that your bar recipe uses less flour and an extra egg but I like when the bars are thicker

      Reply
      • Sam

        October 26, 2022 at 9:16 pm

        Hi Miriam! I think that should work just fine. ๐Ÿ™‚

        Reply
    5. Bernice

      September 21, 2022 at 1:01 pm

      Why did my cookies stay round they didnโ€™t flatten.

      Reply
      • Sam

        September 21, 2022 at 9:31 pm

        Hi Bernice! The most common cause of this is too much flour in the dough. ๐Ÿ™

        Reply
      • Rihanna

        January 01, 2023 at 5:55 am

        Bernice, sifting the flour before measuring may alleviate this problem as air is incorporated into the flour, so your measurement will be less than if the flour is packed.

        Reply
    6. Blue Apple

      August 18, 2022 at 11:37 pm

      Would love to bake these. How big are they? Because I’m going to put it in a paper bag.

      Reply
      • Emily @ Sugar Spun Run

        August 19, 2022 at 9:30 am

        They are about 6″ in diameter, as indicated in the post. Hope you love them! ๐Ÿ’™

        Reply
    7. Lynn S.

      July 23, 2022 at 12:33 pm

      5 stars
      OMG, outstanding cookies. I made the dough yesterday and baked them off today and they look exactly like the photos. I canโ€™t eat sweets but hubby said they are the best heโ€™s ever eaten. Iโ€™m a very experienced baker but chocolate chip cookies always frustrated me until now. This is definitely a โ€œKeeper Recipeโ€. Not only is it chewy and delicious but itโ€™s a beautiful cookie. Thanks for sharing.

      Reply
    8. Lorraine

      July 09, 2022 at 3:39 pm

      5 stars
      I made them regular size got sound 35 nice size cookies. Delicious ๐Ÿคค

      Reply
      • Emily @ Sugar Spun Run

        July 11, 2022 at 9:45 am

        We’re so glad you enjoyed them, Lorraine ๐Ÿ˜Š

        Reply
    9. Brad

      April 02, 2022 at 6:42 pm

      I’m looking forward to trying this recipe. Besides needing to change the bake time, will these turn out ok if I make the cookies smaller? (1/3 cup dough cookies, 1/4 cup dough cookies, 2 tablespoons dough cookies, etc.)

      Reply
      • Sam

        April 07, 2022 at 4:06 pm

        Hi Brad! While it would probably work, I would probably recommend trying my worst chocolate chip cookies instead. ๐Ÿ™‚

        Reply
        • Louise

          May 11, 2022 at 4:32 pm

          1/3 cup works fine…no problem, still makes a pretty large cookie…delicious too

    10. Brianna

      March 25, 2022 at 12:46 pm

      I absolutely love this recipe! Question! Could I make this into a cookie cake? I know Iโ€™d have to make more dough, but I just love this recipe so much! And really hope it would work! Thank you!

      Reply
      • Sam

        March 28, 2022 at 11:30 am

        Hi Brianna! If you put it in a round pan, I think it could work, but Iโ€™m not sure on the bake time here.

        Reply
    11. Nicole

      February 27, 2022 at 3:42 pm

      I’m doing a chocolate chip cookie bake off with my family next week. I’d like to try this recipe! If I choose to use my mixer, rather than mixing it by hand, will that affect the end result in anyway?

      I can’t wait to try these!

      Reply
      • Sam

        March 01, 2022 at 10:34 am

        Hi Nicole! You can certainly use a mixer here. ๐Ÿ™‚

        Reply
    12. Amber

      February 16, 2022 at 1:51 pm

      Hello, My question is could you pre-scoop the dough into balls and then chill them or do you absolutely have to chill the dough before you scoop?

      Thanks! Amber ๐Ÿ˜Š

      Reply
      • Sam

        February 17, 2022 at 3:03 pm

        Hi Amber! The dough may be a bit sticky to scoop and roll into balls before chilling, but if you can manage it you can certainly do it. ๐Ÿ™‚

        Reply
    13. Carol B

      February 07, 2022 at 10:40 pm

      5 stars
      Absolutely my favorite chocolate chip cookie recipe! It never fails. I tweaked it slightly by creaming room temperature butter instead of melting, and scooping 1/4 c scoops. Perfect cookies every time. Sam’s recipes literally never disappoint

      Reply
      • Emily @ Sugar Spun Run

        February 08, 2022 at 9:15 am

        Thank you for trusting our recipes, Carol; it means so much to us. Enjoy the cookies! โค
        r

        Reply
    14. Tina

      February 04, 2022 at 2:26 pm

      If using salted butter can I omit the salt completely in the dry ingredients?

      Reply
      • Emily @ Sugar Spun Run

        February 04, 2022 at 5:08 pm

        Hi Tina! You’ll still need an additional 1/4 tsp of salt if you use salted butter. We have a post on using salted vs. unsalted butter that explains how you can substitute one for the other. Hope that helps ๐Ÿ™‚

        Reply
    15. Chelsea

      January 30, 2022 at 2:20 pm

      If I cut the recipe in half, can I just use one egg instead of cutting 1 egg and 1 yolk in half? Iโ€™m not sure how much a little bit of extra egg white would effect anything. Thanks!

      Reply
      • Sam

        February 02, 2022 at 4:15 pm

        Hi Chelsea! I would try just using 1 egg when cutting the recipe in half. ๐Ÿ™‚

        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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