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. I made these last week as an additional treat for a birthday party and they were a hit! I made them again today as part of a Valentine’s Day package. Delicious!

  2. Hi Sally! I was wondering if this recipe could be converted to making 1.5tbsp sized cookies? If so, would we reduce the baking time to 10-12 minutes at 350 degrees? I’m looking for a no-chill chocolate chip cookie recipe.

    1. Yes you can! See above in the post the section called “Will This Recipe Work for Regular Size?”

  3. SO YUMMY!! I baked the cookies on the top rack for 30 minutes and on the bottom rack for 26 minutes. This made them chewy and golden. I added some flakes of sea salt to the tops of a few cookies. TO. DIE. FOR.

  4. Thank you for this AMAZING recipe! You never steer me wrong! I was making cookies for a bake sale today and had been using a recipe that completely failed on me in the morning. Threw those out and needed a trustworthy recipe to start over with while under a huge time crunch. Sally’s baking addiction for the win!

    I used this recipe, doubled it, and tweaked the mix ins to recreate Panera’s “Everything but the kitchen sink” cookies. Added Heath bits, pretzels and two kinds of chocolate chips. Finished off with a little flaky sea salt on top. They came out beautifully and taste so delicious. Even better than what I was hoping for. Thank you Sally for the save with this great cookie recipe.

    1. Hey Sally can I use browned butter that I have lying in my fridge?!

  5. These cookies are incredible! They bake up beautiful!

  6. Wondering if this recipe would work for skillet chocolate chip cookie?

    1. Absolutely! I recommend following my peanut butter skillet cookie baking instructions.

  7. Looks delicious and I’m making 24 and I am baking them on 325 but after 15 minutes they didn’t seem done. What would you recommend the baking time if we have 24?

    1. Hi Amy! It would be best to bake smaller cookies at 350°F (177°C). Larger cookies should bake at the lower temperature so they evenly cook throughout. I’m unsure of the exact time yours will take because all ovens vary, but cookies are done when the edges are set. Perhaps 12-13 minutes at 350°F (177°C).

  8. Good morning Sally,

    I want to make regular size cookies. Do I still need to bake the cookies at 325 or at 350?

    I know most cookies are baked at 350.



    1. I recommend increasing to 350F for regular size cookies. Bake until the edges are lightly browned.

  9. Hi Sally,
    I just baked these cookies and they received rave reviews from a crowd of adults, teens and kiddos!
    Has been saved as my go to cookie recipe.
    Would this recipe be suitable for other mix-ins?
    Thank you!


  10. I made these cookies tonight and this will be my go-to recipe moving forward! I carefully followed your directions and I’m so happy with the results. The dough is super easy to work with and the cookies (in terms of flavor and chewiness) rival LeVain’s. Thank you so much!

  11. i made this last year and i made sure and favorite the website! they were the best cookies i’ve ever had my family wants me to make them again

  12. Hi Sally,

    I was wondering if there is any substitute for a egg and an extra yolk.


  13. Can I use monk fruit instead of white sugar

    1. I don’t recommend it.

  14. Hello! We don’t currently have cornstarch. Could arrowroot powder be Used instead? Thank you!!!

  15. Hi Sally! I was wondering if I can replace the brown sugar (as I don’t have any at my house) by adding more white sugar!

    1. Hi Pilar, you can certainly try it, but I fear the cookies won’t spread as much.

  16. I’m going to make these today but was wondering what I can do if i don’t own a mixer

    1. Hi Tyra, While not impossible, it is pretty difficult to cream together the butter and sugar by hand. If you don’t want to try it I highly recommend my Chewy Chocolate Chip Cookies which are made with melted butter and don’t require a mixer.

  17. Should I adjust the baking time if I will use a convection oven? Does it even make a difference? Excited to try this!

    1. Always best to reduce the oven temperature by 25F if using a convection oven. The bake time may also be a minute or 2 shorter for cookies as well. But your eyes are always the best timer– one the edges are lightly browned and set, the cookies are done.

      1. Thank you! I will not use the convection setting then. What other adjustments should I do if I want to add rolled oats to this recipe?

  18. Thanks for these Sally, these cookies are getting me through quarantine time! I was a “Soft Chocolate Chip Cookie” loyalist and I was also scared to use this much dough (I still didn’t use a 1/2 cup but I did use a GIANT cookie scoop and got 9 cookies), but they came out SO GOOD. My husband had the brilliant idea to pop them in the toaster oven to reheat, it is a game changer and I highly recommend it.

  19. Hi Sally- BIG fan here!!

    I was wondering…Do you have a recipe for giant peanut butter cookies?


  20. I made the recipe exactly as indicated. Tasted delicious, but too thick. They didn’t spread as shown. I took them out of the fridge and left at room temperature 15-20 min. Any recommendations?

  21. Great recipe!
    I’m happy these cookies turned out for me. I didn’t actually want them to be *THAT* giant, so I opted to make them 1/4 cup size. Also, hubs and I are in that odd category of people who don’t actually like a ton of chocolate chips in our cookies, lol, so I only put in 210g, and they were still plenty sweet and decadent (I’d still prefer them to be even less sweet, but that’s just me and I didn’t want to mess much with the recipe and end up with a garbage batch of cookies!)

    ***On the sweetness note, could anyone please tell me how much I can reduce the sugar in the recipe without ruining it? And then do I need to increase the amount of another ingredient to compensate?***

    Baked on silpat at 325°F for 13 minutes, then bumped it up to 345°F for another 2 minutes. They never did brown at all on top, but definitely lightly around the edges. I let them cool on the pan and they’re nice and chewy and they maintained a decent thickness (not quite like the pictures) even once cooled down. I look forward to making these again!

  22. Fabulous recipe!! I used a large cookie scoop and just made 4 cookies for my fiance and I to snack on today (yes…2 each!). Planning to portion and freeze the other cookie dough balls per your suggestion so I can take-and-bake a cookie whenever the craving hits 🙂 So great during this time of social distancing and wanting that quick comfort food. Thank you!

    1. I’m so happy you enjoyed these cookies, Sarah! Thanks for your positive feedback 🙂

  23. Just wondering if I could use margarine squares if I do not have butter in the house? Will the recipe still work?

    1. Hi! I don’t recommend margarine for these cookies.

  24. Another fabulous recipe! Thank you.
    I made 4 huge cookies and 8 regular size! Awesome!

  25. This is the best. recipe. ever. I’m not exaggerating at all. It’s THAT good!!!!

  26. This is a great recipe. A really good one to do with the kids.

  27. Heidi Anderson says:

    Perfection! You should have seen the size of my kids’ eyes….big as the cookies!

  28. Can i make this in to an oatmeal raisin cookie

    1. Hi Charly, This is my recipe for my favorite Oatmeal Raisin Cookies. You can scoop them larger if desired (bake time will be longer).

  29. This was awesome. One tip I’d give, add a tablespoon or two of mayo got a next level good cookie!

  30. I feel like I need to post a comment every time I make these. The wow factor is amazing when you see that big beautiful cookie ready to eat. And they taste great! Incredible when you bake cookie perfection!! I’m grateful for all that you do and the cookie joy you can spread around the globe! Thank you Sally.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally