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

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.

Chocolate chip cookie dough in measuring cup

How to Make Giant Chocolate Chip Cookies

  1. Whisk Dry Ingredients 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.

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. 🙂

Print
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

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 (280g) 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 170g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk, at room temperature
  • 2 teaspoonpure vanilla extract
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips (plus extra for tops, if desired)

Instructions

  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.

Notes

  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

144 Comments

  1. oh! I always love a nice, classic chocolate chip cookie. But a giant one?! Bring it on! xD Those look awesome!! Later when I’m a grandmother, I going to bake these for my grandchildren and be known as having the best cookies haha Thanks for sharing Sally! 🙂

  2. Hello Sally!
    A few questions please.
    A) I made your Giant Chocolate Chip Cookies yesterday. I have only 1 level in small oven so should next 2 batches be refrigerated? batch 2 spread out & third batch more so.

    B) tried 6in birthday cake but it took
    46 mins to bake???? Also couldn’t find the decorating tips you suggested. Any alternatives? No store had pastels for filling. Would like to try again, any suggestions?
    C) How to post photos bake items

    1. Hi Debra! Happy to help. A) You can refrigerate the next couple batches prior to baking. The butter in the dough may be getting too soft as it waits to bake in the oven. B) The 6-inch size cake took 45 minutes to bake through? Did you divide the recipe between 3 pans? Any star piping tips will work for that design. 🙂 C) Feel free to email me any photos! sally(at)sallysbakingaddiction.com

  3. Thank you sooooooo much!!! These cookies are delicious, I did need to substitute the corn starch with baking powder (all I had) and I added a heaping spoon of vanilla Greek yogurt. We actually made (3) giant 5” (6) med 4” and (11) 3” satisfied all ages 3-43 ❤️Thank you for sharing!!!

  4. I made these for the first time on May 15th, which is National Chocolate Chip Day! I doubled the recipe, because there needed to be plenty to go around. They are absolutely delicious! I rarely double any recipe the first time I make it, but Sally, your recipes are so reliable that I knew I would be safe doubling it and not regretting it!!

    1. First off let me just say that for those of us who ADORE chocolate chip cookies there can never be too many recipes! I for one already have one that I use without fail that everyone loves. But that didn’t stop me from trying these gems and let me say that I have never had a more poofy & thick choc chip cookie come out of my oven! If only I didn’t have to wait so long for these to cool! They look amazing thanks for sharing!! I’m thinking I have a new go-to cookie recipe thanks to you Sally!

  5. These turned out fabulous! I would suggest refrigerating after the first batch goes in the oven as my second and third batches spread a little too much. As always, Sally’s recipes are delicious and I will certainly make these again! Thanks Sally!

    1. I’m so glad you enjoyed them! Yes, you can certainly refrigerate the dough, especially if it’s warm in your kitchen!

  6. Hi Sally! This is an amazing recipe, and it’s such a relief that I don’t have to wait for the dough to chill before baking.

    I made these cookies the day you dropped this recipe and again just a moment ago with some tweaks; I used softened brown butter (instead of regular butter) + 1 tsp of espresso powder for a deeper chocolate flavor, and just a dash more salt to amplify these additions.

    This is quickly becoming my go-to cookie recipe!

  7. Made these tonight. Love the no chill. Made them gf with bobs flour and less sugar with swerve and Splenda brown sugar. Made 2 giant cookies and stuffed Reece’s cup on top for my son. Made the rest into regular sized which is pretty thick still. Really good. My son doesn’t really know it’s gf. Melts in your mouth.

  8. Hi sally, am planning to buy a new oven, I primarily bake cookies, esp chocolate chip, I use only your cookie recipes :), I wanted to know is a convection oven bad for cookies? Recently a chef told me it drys them out so a regular oven is better for that. Wanted to know your thoughts on that. Thanks!

    1. Either is totally fine! If using convection, it’s always recommended to reduce the oven temperature by 25 degrees F and reduce the baking time slightly.

      1. Just one more thing, I checked out your website to see what kind of oven you use to develop these recipes, do you use a convection oven? Just to know if I need to make those specified changes in baking temp or time.

  9. Wow~ anything giant I’ll take it Sally. Go Big or go home how they say, thanks I”ll be making these giant cookies very soon .

  10. Hi Sally- I’m excited to try these cookies! If I wanted to do a large (but not gigantic) cookie, and measured out 1/4 cup dough per cookie- how long would you suggest coking them for?
    Thanks,

    Katie

    1. I’m excited for you to try them! My best guess is about 15 minutes but go by look more than time – the edges and top should be lightly browned but center will look super soft!

  11. Was curious and had to make. I got 7, my 1/2 cup measure must be off. They are really good and a lot of fun asking friends if they would like a cookie. Than to see their reaction after I give them one. All I heard was how good they were. I will make again!

  12. Hi Sally!

    I tried these today and they are without a doubt, amazing! SO GOOD!! Thank you 🙂 I was wondering if this recipe can be adapted for other cookies i.e. sugar, peanut butter, snickerdoodle. If so, would the bake time be any different?

    1. Hi Alice! I haven’t tested this recipe for other flavors. You could definitely leave out the chocolate chips and roll the cookie dough balls in cinnamon/sugar though for a snickerdoodle-type cookie.

  13. You always have to love a cookie recipe you don’t have to chill in the refrigerator first. These were so easy and packe with chocolate chips. Delicious. I made a double batch!

  14. These are truly the BEST chocolate chip cookies I’ve ever made. My husband is a self-proclaimed cookie connoisseur and I’ve been on a years long search for the perfect recipe. Many were fails, some were ok, a few were good but this one (!!!) is a winner! Thank you, Sally! I’ve found the one!

  15. how would I turn these into chocolate chocolate chip cookies? I have cocoa powder, just not sure how much I would use in this recipe. thanks

    1. Hi Jill! That would require a bit of testing. Cocoa powder is a finicky ingredient. Often pretty drying and usually can’t be substituted 1:1 with flour. Here is my chocolate cookie recipe if you’d like to try it. Use chocolate chips instead of white chocolate chips.

  16. Super simple and completely delicious! Enjoyed making the batter with some school aged kids and surprised them with the giant cookies at the end. More like chocolate chip cakes to me – the middles were 3/4” thick and fluffy. Would have been great with a scoop of vanilla ice cream.

  17. Hi Sally,
    If you are still doing new chocolate chip cookie recipes, maybe you could give a really chunky gooey cookie a go next time, similar to Levain cookies in NYC? Just a thought but that would be awesome. If not do you know what changes we can make to this recipe to achieve those results?

    1. Hi Niyatee! Here’s a wonderful “copycat” recipe I found: https://kirbiecravings.com/levain-bakery-chocolate-chip-cookies/
      I have yet to try it!

      1. Thank you :). I think I will try it and will report back if it works out well for me!

  18. I’ve never left a comment on a recipe blog before. But these are so amazing I am compelled to do so. Thank you!

  19. Sally- I’m obsessed with these cookies- they are delicious. I haven’t made the giant, but just regular sized cookies and they are awesome! I was wondering what you would think of using brown butter in them? I have never used brown butter before, but I was thinking it might make the flavor more intense?

  20. Wow! A friend and I made these over the weekend and they were amazing! I had to stop my self from eating all of them they were so good! Giant cookies are definitely on my regular list now. 🙂

  21. These cookies are amazing! I’ve made them twice now – once as written and today I added both chocolate chips and salted caramel chips. They are delicious and the best looking large cookies I’ve ever made. Thanks Sally!

  22. Lifetime baker here and these cookies are absolutely outstanding! I followed the recipe perfectly but I used all organic ingredients. I made my cookies a heaping 1/2 a cup each, so they were big (I ended up with 5 enormous cookies instead of 6) and I let them bake in the oven about 5 minutes longer for a total of 30 min. I let them cool for 20 minutes and they were perfect! I’ve tried hundreds of chocolate chip cookie recipes and this has to be one of my top favorites now! Thank you so much for the recipe, these are incredible!

  23. Hi Sally
    It says the cornstarch makes them really soft.I’m
    Baking them for a business, and they say not to soft for transportation.
    Should I cut the cornstarch down, or any suggestions?
    I absolutely love your recipes
    Thank you

  24. These have been on my to-bake list for months and I’m so excited I finally got the chance to make them! These will now be my new go-to chocolate chip cookie recipe! Made a variety of sizes and they all turned out wonderful! Thanks for another stellar recipe Sally!

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