This post may contain affiliate links. Please read my disclosure policy.

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!

6 giant chocolate chip cookies

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.

And did I mention how soft and thick these cookies are?

Stack of thick chocolate chip cookies

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:

  1. Soft Chocolate Chip Cookies
  2. Chewy Chocolate Chip Cookies
  3. Crispy Chocolate Chip Cookies

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.

1 chocolate chip cookie

Video Tutorial: How to Make 6 Giant Chocolate Chip Cookies

Ingredients for Giant Chocolate Chip Cookies

  1. All-Purpose Flour: 2 and 1/4 cups of flour soaks up enough liquid, allowing us to skip the chilling step completely.
  2. 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.
  3. Baking Soda: For lift!
  4. Salt & Vanilla Extract: For flavor!
  5. 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.
  6. 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.
  7. 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.
  8. 1 Egg: Adds structure, flavor, and lift.
  9. 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.
  10. Chocolate Chips: Don’t be shy on the chocolate chips! Use 1 and 1/2 heaping cups.
2 images of chocolate chip cookie dough in a glass bowl and in measuring cup

Overview: How to Make Giant Chocolate Chip Cookies

  1. 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.
  2. 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.
  3. Add Egg, Egg Yolk, & Vanilla: Beat in the remaining wet ingredients.
  4. Add Dry Ingredients: On a low speed, beat in the dry ingredients and chocolate chips.
  5. 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 cup– as long as you divide the dough into 6 even portions, you’re good.
  6. Bake: Bake 2-3 cookies on each baking sheet at a relatively lower oven temperature. 325°F ensures the massive cookies cook evenly, instead of over-browning on the edges and tops. The cookies take around 20-25 minutes.
  7. Cool: The giant chocolate chip cookies are extra soft in the centers, so give them 15 minutes to cool and solidify before devouring.
2 chocolate chip cookie dough balls on cookie sheet

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 pie– they 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.

Close up picture of chocolate chip cookies

Will This Recipe Work for Regular Size?

Yes! Use this no-chill chocolate chip cookie recipe to make 24 regular size cookies. Measure out 2 Tablespoons of cookie dough per cookie and bake for about 12-14 minutes or until lightly browned on the sides. Both the regular size and giant cookies are soft and thick with buttery crisp edges. Like my soft chocolate chip cookies, but chewier and thicker.

Stack of 6 giant chocolate chip cookies

Speaking of Cookies…

And here are more no chill cookie recipes including my favorite soft and thick snickerdoodles.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
6 giant chocolate chip cookies

6 Giant Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 giant cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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.


  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170gunsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (100ggranulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips (plus extra for tops, if desired)


  1. Preheat oven to 325°F (163°C). 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.)
  2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
  3. 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.
  4. 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.
  5. 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.
  6. Cookies stay fresh covered at room temperature for up to 1 week.


  1. Make Ahead & Freezing Instructions: 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. Click here for my tips and tricks on freezing cookie dough.
  2. Room temperature egg + egg yolk are best. Typically, if a recipe calls for room temperature or melted butter, it’s 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.
  3. Will This Recipe Work for Regular Size Cookies? Yes! For 24 regular size cookies, measure out 2 Tablespoons of cookie dough per cookie and bake for about 12-14 minutes or until lightly browned on the sides.

Keywords: chocolate chip cookies

Reader Questions and Reviews

  1. Recipe was easy to follow and cookies are tasty. However, I must have done something wrong. They are huge and flat. Help please.

    1. I put my dough in the freezer for 20 minutes and they came out perfect and raised.

      1. Did you put the whole ball of dough in the freezer or when on the cookie tray (already made into each cookie)? Thanks

  2. I made the vanilla buttercream but the texture was just awful! What should I do to make it light and creamy?

    1. Hi Adelaide! Is the buttercream grainy? It could simply be the brand of confectioners sugar you are using. Try sifting it before using which should help.

  3. Fantastic! Great flavor. Great texture. These won’t last 3 days here!

  4. Just made these with my five year old daughter, and I loved the ease of the recipe in addition to the delicious results. Instead of chocolate chips, can I make this recipe with white chocolate chips and sprinkles. If so, what proportions of those do you suggest (3/4 cup each, plus additional for topping)?

    1. Hi Jamie, We are so happy you enjoyed these! You can definitely use white chocolate chips and sprinkles, just keep the total amount of add-ins to 1 and 1/2 cups.

  5. Question: If I make 24 regular-size cookies instead of the large ones, should I reduce the time they sit on the baking sheet (which is 15 minutes in the recipe)? Thank you.

    1. Hi Tom! You can let the smaller cookies sit for about 10 minutes before moving to a cooling rack. Enjoy!

  6. Since I will have to bake these in batches, what should I do with the dough while the other is baking? On the counter? I’m the fridge?

    1. Hi Christina, I usually keep it on the counter at room temperature. However, if it’s a particularly warm day or you notice the dough or balls of dough getting warm or becoming greasy, place them in the refrigerator.

  7. Love these cookies! Just the right softness and flavor is so good. The kids loved that I put M&M’s in a couple. Love baking with you❤️Your Rock!

  8. This is a fabulous recipe, I used a kitchen scale to ensure measuring of butter.. .I find this has really helped me in my recipes. I did not make them as large 6 ounces/170g I made them 3 ounces/85g and they came out super awesome. I made a few batches and added 1/2 tsp more vanilla and salt…that to me made them tastier. Thanks for a great go to recipe.

    1. Did you bake the 3 oz cookie the same amount of time and let it sit on the sheet for 15 minutes? I would like to try the 3 oz size. Thank you!

  9. After a minor mishap with a bag of flour.. I was able to persevere and continue…
    I will use this recipe for future cookie endeavors ~ fantabulous!

    1. This recipe turned out to be amazing! Everyone really loved it! We just used brown sugar and we mixed chocolate chips and chocolate chunks! So delicious!

  10. I made these cookies last night for a coworkers birthday. Everyone loved them! I made 12 large cookies with the recipe and the size was perfect. Thanks for sharing such a wonderful recipe.

  11. Oh my gosh!!!!!! This is my favorite “big” cookie recipe so far!!! They were enormous and what I love about them (besides the taste, of course) was that they were not FLAT. This recipe is a keeper. I sprinkled flaky sea salt on top when they came out of the oven. I made these for someone for teacher appreciation week – and they were a HUGE hit!

  12. I made these today and they turned out wonderful. I made smaller cookies than yours and baked them for 16 minutes.

  13. I use this recipe exclusively now for all chocolate chip cookies, both giant and normal sized, depending on my mood 🙂 Also sometimes I freeze half as dough balls for a rainy day or late night snack! I use the weights listed on a scale to have it be perfect every time. Only changes I make are I use a tablespoon of vanilla and I increase the salt to a full teaspoon! Helps cut the sweetness and everyone just loves them.

  14. I love this recipe. Plan on always using from now on. I made a bit larger than normal size and baked 15 minutes.

  15. The recipe sounds absolutely scrumptious. Can I also use this to make one big gigantic birthday cookie? If so I would be using an 8″ inch or 9″ springform pan. How long would I bake for?
    Thank you,

      1. The legit best chocolate chip cookie I have eaten! Definitely my go-to recipe. Must have made them at least 5 times already. Thanks a lot Sally; you never disappoint!

    1. Hi Jamie, we haven’t, but as long as you keep the add-ins to 1 1/2 cups, that should work!

      1. I made these today with 1 cup M&Ms and 1/2 chocolate chips. They turned out wonderful. This is my new go-to cookies recipe.

  16. They are PERFECT! I measured them in grams and listened to every tip and they are a hit ! What I want to know is if i can double this recipe without their being any difference in the final result?

  17. Followed everything except used dark, milk and white chocolate chips. and they came out perfect. Best soft and chewy and crispy around the edges chocolate chip cookie.

  18. How do these cookies turn out if they are baked, frozen and then thawed? Would love to be able to pull them out ready to eat!

    1. Hi Britt, baked cookies can be frozen up to three months. Equally delicious! After they are thawed, you could even pop them in the microwave for a few seconds if you’d like a warm, melty cookie. Enjoy!

  19. These make beautiful giant cookies! I actually scooped mine and placed the tray in the refrigerator for a few hours to let the flavors develop, then baked straight from the fridge. They were fabulous! I will be gifting some for Teacher Appreciation.

  20. Hi Sally! I have cookies baking in my oven as we speak but I have a general question about baking cookies – if I’m using a dark metal non-stick sheet pan but- covering it with parchment paper, do I still have to reduce the oven temp to compensate for the extra browning usually caused by the dark pan -or does the parchment make it unnecessary? I’ve searched everywhere and can’t find an answer- thanks! 🙂

    1. Hi Jobi-Lynn! You can certainly lower the temperature a bit if you find that all of your cookies are over browning. Start with a 25 degree reduction. Hope this helps!

  21. If I make them smaller than 6oz do I need to adjust baking time or temp?

    1. Hi Jen, Yes the bake time will be shorter. See the recipe notes for detailed instructions.

  22. This is about the twentieth time I have made these cookies. The recipe NEVER fails, perfection every time when I follow the directions. The only deviation is a little cinnamon that my family enjoys, a 1/4 teaspoon. These are upscale bakery grade .
    Sally’s site is my go to, whenever I need a recipe

  23. These where perfect! I was so great to have a Chocolate Chip recipe where I didn’t have any spreading!!! Crisp and soft inside. Thank you!!

  24. Recipe was simple and amazing results!! These were perfect for a pizza swim party for preteens! ❤️

  25. hi there! if i do use melted butter, but chill/ freeze the dough long enough, does this ensure that the cookies will remain tall and thick?

  26. The BEST chocolate chip cookies I have ever made. For some reason I struggle with chocolate chip cookies (maybe because they’re not my favorite to eat) BUT I made these for my boyfriends family that I was meeting for the first time and everyone LOVED them. They were gone in just a couple of days. Love that you don’t have to chill the dough. However, I actually had to smash mine down down a little to initiate the spreading (maybe I used a bit too much flour). They came out perfectly when I did this but it seems some people have a problem of them spreading too much so just a heads up! I made them regular sized (1-2 Tablespoons of dough) and cooked them for about 11 minutes at 325F then left them on the cookie sheet for another 1-2 minutes then moved to a cooling rack. I also used just slightly less chocolate chips but that’s my personal preference.

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.