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. Hi Sally
    Need your expertise.
    I have measured every gram of ingredients on the scale, and have followed the recipe to the tee,and ordered all the tools and brands that you have suggested.
    The cookies are collapsing in the middle, and are very flat cookie.
    They taste amazing!!!!!

    Thank you
    for your help!!!,

    1. These cookies were amazing. My cookies started turning out flat (i was making the small version with 2 tbsp of dough instead of the giant version), but i found that if you shape it into a cylinder about twice as tall as it is wide, it melts into a beautifully thick cookie that is still cooked all the way through in the same time. hope this helps!

  2. These are super easy and fun! I substituted the eggs with 1/2 cup pumpkin puree and the butter for coconut oil as we have dietary restrictions and they still turned out beautifully.

  3. Hi Sally! I just finished baking a batch of regular-sized cookies using this recipe, and they taste A-M-A-Z-I-N-G! I used Baker’s brand milk chocolate chips, and like you always say, quality chocolate makes a huge difference in taste! Although, I ran into a bit of trouble with my cookies spreading. They weren’t very thick; still soft and with slightly crisp edges, but not as thick as I expected. I even chilled the dough in the refrigerator for about half an hour before rolling and baking. What do you think could be the issue here? I was careful not to overmix, I chilled my baking sheets in-between batches (to cool them down), I used your tall cookie trick, and my butter wasn’t warm or greasy. Maybe I should try chilling the cookie dough balls overnight the next time and bake them the next day? But even if they’re not very thick, I still adored them, so I’ll definitely be making them again! 🙂

    1. Hey Erin! It is so frustrating when cookies over-spread, isn’t it? Sorry that happened to you here, but I’m glad you still enjoyed them. Chilling the dough balls individually will DEFINITELY help for next time. And, if you’d like, you can add 2-3 extra Tbsp of flour to the cookie dough. That will help too!

  4. We LOVE this recipe!! I’ve made them 5 times over the past 3 weeks for friends and family. On a whim, we made one batch 1/2 size for (no churn) ice cream sandwiches! Delicious!!!
    Can this recipe be used to make giant white chocolate chip macadamia nut cookies? I’ve been comparing recipes and they seem similar. Would any adjustment be needed or is it an even switch?

    1. So glad you’re enjoying these chocolate chip cookies! You can sub the chocolate chips for your favorite add-ins including white chocolate chips and macadamia nuts. They’ll be excellent!

  5. I made these, used half measuring cup and got 8 cookies. Baked for 20mins at 160c and texture is amazing! Crunchy outside and soft in the middle. I followed the recipe exactly except that I added a bit more choc chip. I used semisweet but will def use bittersweet next time as I found the cookies too sweet. Or I might just lessen the sugar a little bit. As usual, yet another great reliable recipe from Sally!

  6. Malu Valenzuela says:

    Hi Sally! I made this recipe today. My boys loved them! I guess this will be my new go to ccc recipe from now on! Anyways, I just wanted to ask if I can use “light brown sugar” next time, instead of the “dark brown sugar”? My cookies turned a bit dark unlike the one on the picture. Will it still turn out good if I change it? I hope you will reply. Thanks!

    1. Hi Malu! Yes, you can use light brown sugar instead of dark brown sugar. I often use the lighter stuff. Same great taste!

  7. Hi Sally! I’ve made these a few times and they’re incredible!! Quick question- I see you’ve noted that these can be made into smaller, regular sized cookies. Would this recipe also work for mini bite-sized cookies?
    Thanks! 🙂

    1. Hey Kara! Yes, definitely. Roll the dough much much smaller and reduce the bake time. 🙂

  8. Happy National Chocolate Chip Day! Made these today and they turned out wonderfully. I bet these would make a great dessert to share when topped with ice cream!

  9. my family said these were the best cookies ever! thanks!

  10. This was the first time I tried making cookies in my life. Everyone said it was the best chocolate chip cookie they ever had. It was super amazing.

  11. pamela ramsay says:

    Hi Sally
    I’ve just made these cookies with my two grandsons – 6 and 3. Sized them down to make 12 in number. WOW!! We loved them. Had to ‘ translate’ some of the ingredients into British names (plain flour and bicarb) but using cup measurements is great with the children. Will definitely become a keeper. Thanks.

    1. I’m so glad you enjoyed them, Pamela!

  12. Everyone loves these huge cookies. I’ve made this numerous times, and end up making two separate batches. Is it possible to double this recipe as written it, or would I need to adjust anything?

    1. You can double the recipe as written or make two batches. Doubling this recipe is no problem!

  13. I was not prepared for how large these cookies actually were when I weighed out 6oz each. Goodness, they’re huge! Tasty though! Thanks!

  14. Hey, I noticed your website is practically the only place on the web where you have giant cookies! In the 2000’s, I used to see these Giant White Chocolate Macadamia Nut, Giant Chocolate Chip, Giant Chocolate Chunk Nut, Single Serve Cookies that had a 10 inch diameter with about an 1 inch thickness (good height) at Starbucks. They were wrapped in plastic and had the same texture as regular cookies. . . but in GIANT FORM! They were amazing but I haven’t seen any texture remotely like it on the internet! It seems the Cookies Pizzas (skillet) & Cookie Cakes have replaced, “Giant Cookies”! I’m amazed at the way your, “Giant Monster Cookie” and these, “Chocolate Chip Cookies” came out, it has a nice hard crackly top. Is there any way I can combine the two recipes, double or triple the batter, and make it into those giant cookies like that which I’m describing with a nice hard crackly top? Would you prepare it on the tray like you would ‘drop cookies’ and form it into a ginormous ball? May I make Giant Cookies out of just any recipe on the internet or would I have to do some playing around to get a good outcome? Excited to hear your reply!

    1. A 10 inch cookie sounds perfect! 🙂 I would start with this cookie dough and try making it with 1 cup of dough instead of 1/2 a cup and only bake one on a baking sheet at a time. You would have to play with other recipes as it needs to be sturdy enough not to over spread but soft enough to stay soft and the right size to bake evenly! You can defiantly use other add-ins beside chocolate chips if you want. Let me know if you try it!

  15. Easy and amazingly good! Instead of chips I added peanut butter filled M&Ms! Kids loved them!!

  16. Made these yesterday and they were a BIG hit! I was able to get 7 cookies using the half measuring cup. This is the first time making cookies this size and putting corn starch in the dough. Will definitely be making these again!

  17. Do you have any idea what the diameter is of these cookies? And your regular chocolate chip cookies? I need to make about 100 for a catering event and they need to be 3.5” to 4” wide to fit in the bags we have. So I was trying to decide which recipe would work better…or maybe something in between? Thanks in advance!

    1. Hi Laynie! These are at least 5 inch cookies. I recommend my chewy chocolate chip cookies instead since they’re a little smaller. Or you can use this recipe and make smaller size cookies.

  18. This is a great recipe! Turned out perfectly. I loved how you explained what every ingredient does.

  19. Hi Sally!

    So I baked these up for the first time last night. I do have a couple of questions though.

    My first batch of 6 came out very crispy and hard, not chewy or soft really. At 20 mins they didn’t look done, so I checked again and still didn’t so I left for the 25mins and thats when I took them out but then they cooled off hard.

    My next batch, I baked for 20 mins to not overbake, but I feel they may be undercooked 🙁 is it okay if the centers are pretty gooey still? I’ve seen recipes that show pictures like that and it’s okay, but mine are also on the tops centers not just the middle because they were already browning so I pulled them out. Any tips would be greatly appreciated. Thanks!!!

    1. Hi Jessica, You can try slightly flattening your balls of dough before placing them in the oven next time. It sounds like 20 minutes is just right for your oven and this should help them to spread a bit more evenly and bake all the way through.

  20. I would recommend baking for only 15 minutes. 20 is way too long and they came out more brown than I would like.

    1. Hi Paige! So glad you tried these. The timing definitely depends if you’re using a convection oven, conventional oven, or are making the cookies smaller or larger. Definitely keep your eye on them to prevent over-browning.

  21. Hiiiiii Sally! Been baking your recipes for YEARS and I’ve never had any issues! … until now. I’ve made this recipe 3 times now. Not because they’re the most amazing cookies ever. But because I keep doing something wrong and I can’t figure out what! It’s driving me insane. The cookies are not falling into the shape you have posted in your photos. They’re maintaining their ball-like structure and they’re SUPER dense. They’re almost as tough as rocks. The only thing I can think of is I’m not using enough butter. And yet I meticulously measured out exactly 3/4’s… anyway… would love your expertise!

  22. I had made Sally’s lemon bars first, and then this! And this is the very first chocolate chip cookies I have ever made in my life and it did not fail! I am so grateful how everything is laid down properly; I appreciate how she explains the function of every ingredient. I was scared it would turn out rock-hard, but nope it did not. And I made it without the use of any mixer. Should make this more often!

  23. Just made these with my 3 y/o daughter and I’m not shocked how these cookies turned out – scrumptious! While I’m no stranger to baking, or the many cookie recipes your site provides (I’m a BIG fan of your breakfast cookie versions), this “no-fuss” recipe is fantastic! Thanks for the recipe, we will be making this again!

  24. Morgan wilkins says:

    made them smaller byt oh my goodness best cookies ive ever tasted

  25. I LOVE this recipe! I have made it several times already. I have made giant cookies and smaller ones, too. They are DELICIOUS!! Thanks so much for this recipe!

    1. You are welcome, Naomi! I’m so happy you enjoy them!

  26. Hi Sally,
    I’m new to your site. LOVE this recipe! The taste is incredible. The only problem I had was they were rock hard after they cooled. Could barely break them in half but they were great for dunking in coffee. I made the cookies half the size, so 12 cookies. What would you suggest I do differently so they are chewy and softer. Thanks for the advice!!

    1. Hi Nancy! It sounds like the cookies were over-baked. They should be soft and chewy. Reduce the baking time, especially if you’re making the cookies smaller.

  27. These cookies are amazing and my new favorite recipe. So easy and they turn out phenomenal. I double racked them in the oven and noticed the cookies on the bottom rack ended up thicker and fatter… so wondering if those who said they experienced some spreading are just getting a little too much heat exposure on the top in the oven.

  28. Tried this recipe today. I have a chocolate chip recipe that I love, but decided to try this for something “new” Let me just say, CRAZY GOOD! I ended up measuring out my cookies in 1/4 cup measurements instead of 1/2 cup. I got 15 good size cookies and they took about 24 mins to bake in my oven. The edges came out slightly crispy and remained soft throughout the inside. Absolutely perfect. I think my family will have these gone in a day or two. This will most likely become my go to for chocolate chip cookies!

  29. Made hear into 24 regular cookies and they were AMAZING!! I made some with mini M&Ms and others with semi sweet chocolate chips—perfectly crisp on edges, chewy and fluffy throughout—so yummy I cooked my cookies on my air bake pan. Another home run, thanks Sally!

  30. Just made this recipe tonight. I made 22 3″+ diameter cookies. Nice texture and shape. Didn’t flatten as I followed Sally’s instructions and made the dough mounds kinda tall and cylinder shaped. Also added 2 extra tbsp of flour. No flat cookies here! Very good recipe and I can see how you can make this whatever you want in respect to how many cookies you choose to make. I timed my oven for 14 minutes. Then kept watching them. I think the first few are a little underdone, but the rest are perfect. Thanks Sally!

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