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.
Patti Wolff
Awesome cookies!!
Kelsey Sales
Mine were very runny. Not sure what happened but they ran over the pan and adding flour didn’t even help.
Sam
I’m so sorry to hear this happened, Kelsey! Did you make any substitutions? Was your butter too hot when you added your sugars? If the butter doesn’t cool before adding it to the sugars it will melt the sugars and cause this issue. Did you weigh your flour? It would be really tough to stir the flour in after the fact if you had already chilled the dough and baked some. 🙁
Trish
The absolute best chocolate chip cookie recipe. If you are looking for the dreamy chocolate chip pull, these will deliver! Thanks for the recipe.
Audrey Angel
I used 3 cups of flour because I live in a very humid climate. Otherwise followed the recipe exactly. This cookies are amazing! And the hints were very helpful!
KJOSENHANS
Making the giant cookies! I added a half cup of butterscotch chips! We’ll see if they hit the spot!
Ana
These are amazing!! I do not usually deviate from any of your recipes (they are always perfect), but I had sourdough discard I wanted to use up, so I browned the butter to get rid of some liquid and decreased the flour a bit, and added in the discard. Came out great!! I’m going to be giving these as little gifts, wrapped in a bag. So perfect! Who doesn’t love a jumbo choc chip cookie?!
Azraël Landres
Hello from France !
I made this for my girlfriend’s birthday party and it was a hit !!
I made one huge cookie instead of several though, I was a bit scared but it really blew me away!
thanks for this wonderful recipe.
Nancy Nelson
I have made these twice and shared cookies with family and friends and
I always been told these are the best cookies they have ever eaten. Now
will always be a family favorite. Thank you for best cookie recipe ever, Only problem is I eat too many love them!
Nancy
Loved the cookies recipe. My grandson loves the huge pizza pan size
Chocolate chip cookie. How would you change recipe to make that size cookie ?
Thank you
Sam
Hi Nancy! I actually have a pizookie recipe. 🙂
Angel
Just took these out of the oven, & have some questions. Do you slightly flatten your refrigerated dough balls on the sheet before going into oven? What rack position should these bake on? Mine came out about 4.5″ in diameter, & puffy in middle. I cooled dough in fridge for about 2 hours before baking, & baked for 15 min.
Sam
I’m so sorry to hear this happened, Angel! They should be on the center rack. Is it possible there was just a tad bit extra flour in the dough that caused them not to spread? 🙁
Rosemarie
I would like to use this recipe for favors, I have to bake 75, how many days in advance can I make them? Basically how long do these cookies stay fresh and tasty?
Sam
Hi Rosemarie! Freshest is always best, but stored in an air tight container they will be good for 5 days. 🙂
Miriam Rose Blanar
These cookies are amazing and I’ve been making them for a restaurant, but they’ve requested that I use less sugar. (I know, right?🙄)
is there any way I can reduce the sugar in these, or should i use your sourdough cookies? would the sourdough taste less sweet?
Sam
Hi Miriam! I usually recommend reducing sugar at your own risk, haha. While you can try cutting it, reducing the sugar will cause the cookies to spread less and be less chewy and more dry and the more you reduce it the more you’ll see these effects (on top of the reduced sweetness, of course). I do think it’s worth experimenting with, I probably would try based on what you think the preference is (1/4 cup or 1/2 cup might be ok, it might be tricky beyond that). I know this isn’t super precise, but I hope it helps. The sourdough cookies are still sweet but they have a sourdough taste that balances it quite well along with the sea salt on top (come to think of it, a sprinkle of sea salt on top of this recipe might not be a bad idea, either!). I also have a big thick chocolate chip cookie recipe that’s less sweet, but it’s quite a different cookie, just wanted to mention it in case that helped.
Miriam Rose Blanar
Thank you! I tried it with half the white sugar with your sourdough cookie recipe and they tasted actually really good, but of course they didn’t spread as much, so the restaurant manager requested full sugar this time. 😆
I think the sourdough does balance it nicely.
Lisa
I’m looking to make a large chocolate chip oatmeal cookie. Do you think I should make this recipe and sub some flour out for oatmeal or make your oatmeal chocolate chip cookie and just make the cookies really large like this recipe?
Sam
Hi Lisa! I haven’t personally tried it so I can’t say for sure what would need to be done. I would love to know how they turn out if you do try it. 🙂
Lisa
I did give the oatmeal a try! It was good! Maybe a little flatter than when I made the original version. I subbed out 50g of flour for 50g of oats. I’m sure that could be tweaked!
Sam
Thank you for the feedback! I’m glad you enjoyed it! 🙂
Robin
THE BEST COOKIES EVER!!!!!!
Susan Flynn
I made these cookies at my husband’s request! They are HUGE! And really, really good! The only thing is that I baked them for 20 minutes straight from fridge.
Judy Harvey
I need to make chocolate chip cookies in a volume for the holidays. Will this recipe work if I make them smaller than original recipe or is there a better recipe?
Sam
Hi Judy! Yes you can make them smaller. My personal favorite is my worst chocolate chip cookie recipe though.