6 Giant Chocolate Chip Cookies

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. 🙂

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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
  • 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.

Keywords: chocolate


  1. Michelle W. says:

    I can’t wait to try making these!

    1. Hope you love them Michelle!

  2. WOW these cookies looks AMAZING! So chocolatey and decadent!

    1. Thank you so much Natalie!

      1. Buttery, chewy, and oh. My. Santa. Are the cookies huge!! So quick and easy to put together. A new family favorite!

  3. Already made them!! These are perfect cookies Sally!

    1. You are so speedy! Glad you loved them!! 🙂

  4. I’ve been on the lookout for the perfect giant chocolate chip cookie and I’m definitely going to try these! Your recipes are always perfect, Sally!

    1. YAY! Happy baking 🙂 Let me know what you think!

  5. Hi Sally- these look great! I make these in a 12 inch pizza pan like the giant cookies at the mall. They make nice gifts, and can be decorated to match the occasion.

  6. Woah!!!! These look AWESOME. Just a question- about how many “regular” size cookies does this make?? Because the thought of my little siblings eating 1/2 cup cookies is not an appealing one, lol.

    1. 2 dozen 🙂

  7. When I came onto your site this morning and saw these monstrosities staring back at me, I rubbed my eyes and wondered whether I was seeing things. Goodness, Sally, these cookies are huge! And they look amazing. So thick and chewy and perfect. I would love to make these, but perhaps I’ll cut them into wedges like you did and maybe use them to dunk in some dessert dips like brownie batter dip, etc. Could be yummy 🙂 I’ll let you know if I try them sometime, Sally!

    1. Thank you so much Erin! Let me know if you try them, I’d love to know what you think 🙂

  8. Making TODAY! Thanks for these! I’ve been wanting a giant cookie recipe for when I want to make ice cream sandwiches!
    I can always count on you to help me out Sally!

    1. YAY! Happy baking!!

  9. Hi, Sally! I plan on making these and I am wondering since it is like your chewy ccc, is there any way I could make the sides of the cookies a little crispier than normal but still soft and chewy on the inside? Thanks!!

    1. Hi Jerica! Try using HALF melted butter and HALF room temperature butter. Cream the room temperature butter + sugars, then pour in the melted (and slightly cooled) butter with the eggs and vanilla. The edges will spread a little more and crisp up, especially if you bake the cookies for an extra minute or 2. Let me know how it goes!

  10. sheenam @ thetwincookingproject says:

    So yum! These cookies look amazing Sally.

    1. Thank you so much!!

  11. SAlly where have you been hiding this recipe? I’m never making another cookies recipe again. I made the 6jumbo cookies and they’re already all gone. Need to make another round of them for the family this weekend. THANK YOU!!

    1. Thanks so much for sharing Cheryl!!

  12. It would be nice if you published more fresher recipes and not just new versions of old recipes or new versions of similar recipes you already have on the site. I feel like there have not been enough original and exciting recipes recently. How many different versions of chocolate chip cookies can one make before it gets boring? I’m saying that as someone who has been a fan for a few years and loves baking from your website. I’m not a hater, just a concerned fan :p

    1. Hey Kaja! Totally appreciate the feedback! I always post a chocolate chip cookie variation the week of national chocolate chip cookie day, so I hope you can let this one slide. 😉
      I have a fresh new recipe coming later this week and another in the beginning of next week. I’ve been trying to keep my baking challenges a broad variety as requested by many readers such as truffles, bagels, and scones, which happen to be recipes I already have published. But I will definitely use your feedback as I build out my calendar. April was a difficult month for me personally, so I apologize there hasn’t been a ton of new exciting recipes that I’ve tested. As always, I love getting requests from readers so feel free to email me anytime!

      1. Hey Sally, just wanted to add my two cents to the discussion….. I’ve been a touch bit disappointed with all of the new versions, but I think the problem is you spoiled us loyal fans for all of these years. And let me say this, I’ve always admired how you take the time to personally answer your fans. But things are different now…. you have a toddler and you can’t be Superwoman. As cliched as this sounds, they grow up way too fast, (says the Mom of a 25, 19 and 14 year old!) so enjoy your time with your daughter. There should be no apologies; I can’t imagine how difficult it must be to consistently come up with new and fresh content at the pace you were going. I’m sorry to hear April was so difficult for you. Hugs and positive thoughts from the president of your Boston fan club!

      2. These comments are SO inspiring, thanks Lisa! You’re right, it’s very hard to keep up at the same rate now that I’m a mother, but that just means I need to make the most of my working hours. I’m now even more excited to publish the fresh new recipes I have up my sleeve! Thank you so much.

      3. Thank you for replying! I wasn’t aware that it was the week of national chocolate chip cookie day, so I do feel bad now for mentioning it. I’m sorry that you had a difficult April. I also understand and I am aware that you don’t have as much time as you used to because you have a child now. I can only imagine how time-consuming that is. Still, I think it’s good that you know what your readers are thinking, and I guess I’m not the only one who has thought about it looking at Lisa’s M. comment. I do agree that you spoiled us publishing 3 recipes each week for all these years! lol I just want this blog to be around for a long-time to come, so that’s why I published my opinion. I can’t wait to see the new recipes that you have coming!

  13. Thick cookies… you weren’t kidding! These are massive and are so so so delicious. Thanks for sharing Sally!

    1. Glad you tried and love them!

  14. Tried them and loved them!

  15. Hi Sally,
    Thank you so much for letting me know about National Chocolate Chip Cookie Day. And I’m sure my daughter will be thanking you, too, cause as I’m typing this, there is a package on it’s way to Denver!. But I must confess, they are not quite the same size as yours, but I’m sure she’ll love them anyway. So the environmentalist in me, er, or as my children would say, “OCD”, warmed the eggs by placing them on top of the measuring cup once it was out of the microwave. I was worried they might cook, but all was fine. Made some tasty treats and saved the planet at the same time! (I know, I know, that’s a stretch.) Sending greetings from Boston on this cold and miserable day……you shouldn’t need a winter coat in May!

    1. You are so sweet! What I wouldn’t do for chocolate chip cookies to show up at my doorstep. Though I have plenty of frozen giant chocolate chip cookies stashed away now. But sometimes they just taste better when mom makes them. 🙂

      1. Well Sally, I hope your Mom reads the Comments section on your blog….or you can send me her e-mail address and I’ll forward this to her, maybe she’ll get the hint, LOL!!!! Believe me, if I had your address you’d have some CCC’s at your doorstep.
        Or brownies. Or the cake batter Rice Krispy treats. (I made them for the cast of my son’s school play this weekend!) Forgot to mention this….my daughter was home two weeks ago and I made the baked oatmeal. She loved it….so much so that, “she who does not cook” asked if I would “supervise” her making a second batch that she could take back to Denver!

  16. I made these yesterday and they came out fantastic! I’ve been having issues with cookies lately – they’ve been spreading much and are very oily no matter what recipe I followed or how long I chilled the dough. I blame it on the crappy oven at my apartment! These however, came out beautifully soft and chewy, everything a ccc should be! I’ll be using this recipe at least until we move and have a nicer oven! Thanks for the no chill version!

    1. So happy to read that you enjoyed these too! I’m personally super excited to have a no chill SOFT chocolate chip cookie recipe!

  17. Melissa Soun says:

    Can I use this to make a cookie sheet cake? (like the ones Mrs. Fields sells/makes). How do I go about doing that? thanks!!

    1. Absolutely! The best size would be a 10×15 inch pan with a lip to avoid overflowing. Spread the cookie dough real thin to all sides of the pan. I recommend lining the pan with parchment and greasing the sides, too. I’m unsure of the exact bake time though!

  18. Your chocolate chip cookies are my holy grail (I made the cookies for my wedding for the guests, and your cookie cake in a 4 inch pan, 3 layers with cream cheese frosting for our wedding “cake.” But these are right up my family’s alley! We eat the whole batch in 24 hours anyway, might as well make them HUGE. I was *gasp* out of APF so I used half bread flour and half cake flour, we shall see how it goes!

  19. This is my baking project for May 15, tomorrow. Thanks again, Sally, for your efforts.

  20. HI Sally,
    Do you still bake at 325 if baking the regular sized cookie? Thanks – really looking forward to trying these out!!

    1. Hey Michelle! Yep, I recommend you bake the regular cookies at 325F too.

  21. Happy chocolate chip cookie day Sally! I made a batch last night to bring into work today. Of course I tasted one and they’re so good!!!

  22. Love all your recipes!! I’ll try this one soon..
    From Italy

  23. Hi, Sally! Happy National Chocolate Chip Day! For this recipe, I was thinking of making this as smaller no-chill cookies, but adding icing. What kind of icing would you recommend? Would cream cheese be good on these or would more of a buttercream be better? Thank you so much and have a great day!

    1. It’s 100% your personal preference – but I would probably opt for chocolate frosting (like on my chocolate chip cookie layer cake!!).

      1. Thank you so much for your quick reply! Have a great day and enjoy your chocolate chips!!!! 🙂

  24. I made these cookies for the Seniors on our sons soccer team this week. They loved them. Our Senior shared his with his brother on the way home. It was that big!

    1. Yes, they are certainly huge! 🙂 I’m so glad they loved them!

  25. I made these cookies for the Seniors on our sons soccer team this week. They loved them. Our Senior shared his with his brother on the way home. It was that big!

  26. Thanks for getting back to me! Can’t wait to try 🙂

  27. These look amazing Sally….definitely making these today! Do all the baking trays go into the oven at once, or one at a time?

    1. One at a time is best!

      1. Awesome…….just made them!!!! So good!!!!

  28. Not sure what I did wrong, I’m an avid baker and followed directions to a T, but ended up with flat cookies that spread like pancakes☹️.
    I stuck the remaining batter in the refrigerator hoping this will help. Any advice or suggestions would be great.

  29. Hi Sally!!! These cookies look absolutely delicious. Just wondering – if I completely browned the butter, and used it melted to whisk it together with the sugars, but chilled the dough for 24 hours, would it work? Would the cookies be as thick? And what if I subbed about half of the AP flour for bread flour, to make them chewier?

    1. Hi Amanda! Go ahead and test those changes out. The cookies should still be pretty thick!

  30. Just let these finish cooling! These are SO GOOD! Thank you for the recipe!

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