This quick & easy cookie recipe produces 6 giant chocolate chip cookies. Adapted from my popular chewy chocolate chip cookies, these cookies are a heaping 1/2 cup of cookie dough each and there’s NO cookie dough chilling required. They’re nearly 4x the size of regular cookies with dozens of chips in every bite!
May 15th is National Chocolate Chip Day and that’s not a day we take lightly. This mega holiday deserves the finest, most enormous celebration. A celebration so grand that the only appropriate dessert is GIANT CHOCOLATE CHIP COOKIES.
And to really mark this day down in the history books is a chocolate chip cookie recipe that yields 6 mega chocolate chip cookies and requires ZERO cookie dough chilling. This cookie recipe jumps from mixing bowl to oven in minutes. Thank you and good night.
By the way, if quick recipes are your jam, these cookies join 30+ others in my collection of Quick Dessert Recipesโready in 1 hour or less!
And did I mention how soft and thick these cookies are?
Behind the Recipe
The perfect giant chocolate chip cookie recipe has been on my baking bucket list for years. I avoided it because there are so many recipes for chocolate chip cookies out there and I figured another wasn’t necessary. In fact, I have not one or two, but three favorites:
But after making several batches of giant chocolate chip cookies using all different recipes, I stumbled upon literal cookie perfection and I’m thrilled to share it with you. This recipe is my chewy chocolate chip cookies recipe, but with 1 major change.
Pull up a chair and bring your biggest appetite.
Ingredients You Need & Why
- All-Purpose Flour: 2 and 1/4 cups of flour soaks up enough liquid, allowing us to skip the chilling step completely.
- Cornstarch: Cornstarch promises an extra soft and thick chocolate chip cookie. 1 and 1/2 teaspoons of cornstarch is plenty to get the job done. We also use it in shortbread cookies for the same purpose.
- Baking Soda: For lift!
- Salt & Vanilla Extract: For flavor!
- Softened Butter: This is where the recipes differ. Use softened room temperature butter in these giant chocolate chip cookies, not melted butter. Though we’ll lose a *little* bit of chew, we’re able to skip the cookie dough chilling step. Make sure the room temperature butter is at the correct texture and not melted in the slightest.
- Brown Sugar: Did you know that using more brown sugar than white granulated sugar promises a chewier chocolate chip cookie? I swear by it! Additionally, the brown sugar provides that classic chocolate chip cookie flavor and moisture.
- Granulated White Sugar: Granulated white sugar does so much more than sweeten the cookies. It melts inside the cookie dough, which helps the cookies spread. Using both granulated white sugar and brown sugar is imperative because without white sugar, the cookies wouldn’t spread at all.
- 1 Egg: Adds structure, flavor, and lift.
- Extra Egg Yolk: The extra egg yolk adds necessary liquid to the cookie dough, as well as added chewiness and richness. You’ll notice these cookies are extra rich, soft, and dense. Guess what? The extra egg yolk is the magic reason why.
- Chocolate Chips: Don’t be shy on the chocolate chips! Use 1 and 1/2 heaping cups.
Overview: How to Make Giant Chocolate Chip Cookies
- Whisk Flour, Cornstarch, Baking Soda, & Salt Together: I prefer having the dry ingredients ready to go first. That way, we can pour them right into the wet ingredients when it’s time.
- Cream Butter & Sugars Together: Make sure you’re using room temperature butter. The ONLY way this recipe works is if the butter is cool to room temperature, not warm or melted in the slightest. If the butter is warm, it won’t properly cream into the necessary light and fluffy texture.
- Add Egg, Egg Yolk, & Vanilla: Beat in the remaining wet ingredients.
- Add Dry Ingredients: On a low speed, beat in the dry ingredients and chocolate chips.
- Measure heaping 1/2 Cup Portions: Each cookie starts with about 6 ounces of cookie dough, which is a heaping 1/2 cup. But there’s no need for a scale or even a measuring cupโas long as you divide the dough into 6 even portions, you’re good.
- Bake: Bake 2-3 cookies on each baking sheet at a relatively lower oven temperature. 325ยฐF ensures the massive cookies cook evenly, instead of over-browning on the edges and tops. The cookies take around 20-25 minutes.
- Cool: The giant chocolate chip cookies are extra soft in the centers, so give them 15 minutes to cool and solidify before devouring.
Each cookie starts with 1/2 heaping cup of cookie dough. Normal chocolate chip cookies are usually 1-2 Tablespoons of cookie dough, so these are literally 4x larger with 4x the amount of chocolate chips. I actually served these cookies with fruit, cheese, and crackers for a mommy & kids playdate the other week. I cut each mega cookie into little wedges as if I were slicing a pieโthey were like extra thick, extra mini chocolate chip pies!
If you’ve ever made my chewy chocolate chip cookies before, you’ll notice that today’s cookie dough is much more solid and sturdy. That’s because we’re using softened butter instead of melted butter. Bringing butter to room temperature takes a little extra time, but here’s how to soften butter quickly. The eggs should also be at room temperature, so place them in a cup of warm water for 5-10 minutes prior to starting.
Will This Recipe Work for Regular Size?
Yes! Use this no-chill chocolate chip cookie recipe to make 24 regular size cookies. Measure out a heaping 1.5 Tablespoons of cookie dough per cookie and bake at 350ยฐF (177ยฐC) for about 12-13 minutes or until lightly browned on the sides. Both the regular size and giant cookies are soft and thick with buttery crisp edges.
You can see this dough as regular size cookies over on the chocolate chip cookie ice cream sandwiches page!
Speaking of Cookies…
- How to Prevent Cookies from Spreading
- How to Ship Cookies
- 10 Best Cookie Baking Tools
- How to Freeze Cookie Dough
- 5 Cookie Baking Success Tips
- Sally’s Cookie Addiction (my cookie cookbook!)
And here are more no chill cookie recipes including my favorite soft and thick snickerdoodles.
Print
Giant Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 giant cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This quick & easy cookie recipe produces 6 giant chocolate chip cookies. Adapted from my popular chewy chocolate chip cookies, these cookies are a heaping 1/2 cup of cookie dough each and there’s NO cookie dough chilling required. They’re nearly 4x the size of regular cookies.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flourย (spooned & leveled)
- 1 and 1/2 teaspoonsย cornstarch
- 1 teaspoonย baking soda
- 1/2 teaspoonย salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or darkย brown sugar
- 1/2 cup (100g)ย granulated sugar
- 1 largeย eggย + 1ย egg yolk, at room temperature
- 2 teaspoonsย pure vanilla extract
- 1 and 1/2 cups (270g) semi-sweet chocolate chips (plus extra for tops, if desired)
Instructions
- Preheat oven to 325ยฐF (163ยฐC). Line 3 large baking sheets with parchment paper or silicone baking mats. (If you don’t have 3 baking sheets, bake the cookies in batches.)
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined. The dough will be thick.
- Divide dough into 6 portions. Each will be a heaping 1/2 cup and weigh a little over 6 ounces. Shape each into mound, slightly flattening down the top. Place two on each baking sheet, at least 6 inches apart.
- Bake for 20-25 minutes or until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools.
- Cool the cookie on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely. As it cools, press a few chocolate chips into the top, if desired, for garnish.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions:ย You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Normally you can bake frozen cookie dough balls straight from the freezer, but I recommend thawing these giant cookie dough balls prior to baking. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- Room Temperature Ingredients: Room temperature egg + egg yolk are best. Typically, if a recipe calls for room temperature or melted butter, itโs in good practice to use room temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs in a glass of warm water for 5-10 minutes. What to do with the extra egg white? Here are all my recipes using egg whites.
- Will This Recipe Work for Regular Size Cookies? Yes! For 24 regular size cookies, measure out a heaping 1.5 Tablespoons of cookie dough per cookie and bake at 350ยฐF (177ยฐC) for about 12-13 minutes or until lightly browned on the sides.
Reader Comments and Reviews
Hi Sally,
Can these cookies be made in a 4-in round muffin ring and if so do I need to adjust temp and time?
Thanks Judy
Hi Judy, that shouldn’t be a problem. We’re unsure of the exact yield when shaping that way. Same temperature, but bake time will vary so keep a close eye on them.
hi Sally, I use this recipe doubled quite often and I am curious if I could quadruple it in a larger mixer or if there would be changes that would need to be made. Thank you so much.
Hi Maddy, we’ve never tested such a large batch ourselves. Let us know if you do!
About how big are these cookies once baked? Excited to try them!
Hi Caitlin, these cookies are about 5 inches in diameter.
I truly love this recipe, it’s so easy, it lends to giant, regular size, add in and no refrigeration and best of all a yummy cookie. It is definitely a keeper.
Super easy giant chocolate chip cookies!!These cookies are amazing,solid to hold and delicious!!I have never loved CC cookies until now. I will be making the smaller version and freezing the dough. My new go to recipe!!!
Iโm obsessed with this recipe! My hubby too but heโs wanting a switch up and asked me to add oats to this recipe. Would that require any changes to the recipe or can I just add a cup or so of oats? Thank you!!!
Iโve make this recipe several times! My family absolutely loves it!
I love this recipe, I am just wondering, can this be a base recipe that I could use to add any kind of extra instead of chocolate chip?
Hi Maddy, sure! You could replace the chocolate chips with something else.
WAY too much flour. Extremely hard to eat.
Hi May, Iโm sorry these turned out too firm for you. It sounds like there may have been a little extra flour in the mix. Itโs easy to overmeasure by accident. For next time, try spooning and leveling the flour (or using the gram measurement) so the cookies stay soft and thick, not dense. I really appreciate you giving them a try and sharing your feedback.
Sally, Could you please send me your recipe for the apple pie you make which is so gooood! Thank you
Hi Mary Anne, here is the classic apple pie recipe for you!
Thank you for this cookie recipe yummy my kids loved it
Has anyone ever tried making huge batch about 6-8 x? Is there any changes that must be made or just x by the amount for each ingredient
I have made multiple batches a few times and they never turn out
I baked these cookies for my granddaughters. They are delicious. Very easy to maje and bake. My granddaughters loved them!!!!
Hi Sally
I run a concession and I absolutely love using this recipe for giant cookies. I am wondering how many times can I safely double it I was hoping to make a really big batch.
Hi Maddy! A double batch is fine, but anything larger can be too large for most mixers.
Hi Sally – I noticed that this is the exact same recipe as the chewy except that in the chewy recipe you start with melted butter. Why would you not use melted butter for a larger cookie? Thanks!
Hi Shelli, we want the dough to spread less for thicker, larger cookies. This recipe also doesn’t require any chilling – you can make regular sized cookies with this dough!
Made these for the first time. Didn’t make giant ones. I fit about 10 on a pan (using half the dough) and baked for 12 mins at 350. These came out amazing. Everyone loved them
I have made these and they were delicious, but even after trying to do everything right they were too fat for my liking is this because there is no baking powder in the recipe should it be added?
Mine melted all together ๐
Hi Kelly! Sorry they didn’t turn out for you. Here’s our best tips to prevent cookies from spreading!
Love the flavor and texture of these cookies. I reduced mine from 1/2 cup to 1/4 cup and adjusted time and temp. That made 9 large cookies and then 14 small cookie scoop size.
Hi, can i know the time and temp you adjusted?
I know thereโs cookies are giant but just how big in measurements are they? I want to individually wrap these and need to know the size bag to get.
Hi Wanda, These cookies are about 5 inches in diameter.
It is my first time making any “Sally’s” recipes. I made these as regular size cookies today. I swapped 1/2 the granulated sugar for sugar alternative and used half light brown sugar and half dark brown sugar. They turned out so good! I’ll make these again.
Hi Sally!! Im baking this recipe so many times already and everytime it comes out perfect. My family, my daughter’s classmates and teachers loves it as well. I would like to ask if i can add walnuts on this mixture? Or do i need to add something else as to make my cookie hold?
Hi Karin, glad these cookies are such a hit! You can add walnuts, yes. Enjoy!