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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. We also use it in shortbread cookies for the same purpose.
  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
Stack of 6 giant 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 a heaping 1.5 Tablespoons of cookie dough per cookie and bake at 350°F (177°C) for about 12-13 minutes or until lightly browned on the sides. Both the regular size and giant cookies are soft and thick with buttery crisp edges.

You can see this dough as regular size cookies over on the chocolate chip cookie ice cream sandwiches page!

Speaking of Cookies…

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

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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 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. Read my tips and tricks on how to freeze 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 a heaping 1.5 Tablespoons of cookie dough per cookie and bake at 350°F (177°C) for about 12-13 minutes or until lightly browned on the sides.

Keywords: chocolate chip cookies

Reader Questions and Reviews

  1. desperate for help. I have been making this cookie 2 batches 3 times a week for the neighbors kids. However, this morning i ran out of unsalted butter ….. My Costco does not have any in stock right now… Can I use salted butter and then no add salt, what would happen. Thanks for your help, it is really appreciated and to let you know, this is the best chocolate chip cookie recipe. My neighbors kids devour them…I make 20 to a batch with a big ice cream scoop and they turn out beautiful. 14 minutes to a tray

  2. Sally, I can not stress enough how much this means to me. This recipe, your recipes. You. These make my day, my week, my year, my life. For the past three years, I have abode by the commands written in your meticulous recipes, gaining over 10 kilograms due to the exquisite taste of the recipes, however I would put on another 10kg any day for you Sally, for your exquisite craft.

    For all you have done for me and all the food you have divinely provided me with, I indebt my life to you. Sally you are my life. Thank you.

  3. Would love to give this recipe more stars. I’ve made these cookies so many times, I’ve lost count. Each time I do different chocolate chips or peanut butter chips, just because. I also vary the sizes each time I make these. Although, they are terrible to keep in the house because my fiancé and I cannot stop eating them once they’re made. They are absolutely perfection, though. And I haven’t looked at any other chocolate chip cookie recipes since I found this one. The outer is the perfect crisp edge, and the most glorious soft center. Ive made so many recipes from this blog, all have been hits, but have never reviewed. Thank you for all the great recipes!

  4. Hi! I just wanted to ask if baking it at 325 will result in a thinner cookie as to baking it at 350? This is because i like how cookies baked at 325 aren’t so brown on the outside but since my goal always is to keep my cookies thick I result to baking at 350 which usually leads to me having a browned top. thank you!

    1. Hi Danielle, I prefer to bake these cookies at 325°F because they are so large. This lower temperature cooks them more evenly. I recommend it. It doens’t make for a thinner cookie.

  5. Hi Sally! Earlier I posted a comment asking about chilling the dough balls while waiting for each batch to cook. Of course, not long after I posted, I found you had already answered that question for someone else. HA!

    This is the second time I have used this recipe. The first time, the cookies spread WAY out. They still tasted delicious, of course. So, I took time to read your tips on cookie spreading. I invested in a silicone baking mat and a new baking pan. I read about room temperature butter, and shaping the dough balls.

    I’m so happy to report they came out much nicer this time around! The first batch )not refrigerated) spread some–but nothing like before. The cookies are about 5.5 inches wide. The second batch (refrigerated)–same size, slightly thicker in the middle. The third batch, same. So much better! Thank you for all your tips and great recipes!

  6. Just made these & turned out DELICIOUS! Next time I will double the recipe because these 6 large cookies go FAST in my house! I used a variety of semi sweet, milk chocolate, & dark chocolate chips since that’s what I had in my house.

  7. Hi Sally, I’ve successfully made several of your recipes, and I think this one is next! Quick question: I was surprised to see baking SODA in this; I thought I read somewhere that, unlike baking powder, baking soda required an acid (buttermilk, lemon juice, vinegar, etc.) to activate.
    Thank you for your incredible recipes! So far, my favorite cookie of yours is the Dark Chocolate Cranberry Almond Cookies!

    1. Hi Walter, I love those cranberry almond cookies too! Brown sugar is also an acid like the ingredients you listed.

  8. Hey Sally! My son has an egg allergy. What would you recommend as the best egg replacement?? I haven’t been able to find a good cookie recipe for my little guy so any help you can provide would be awesome!

    1. Hi Ashlyn! I haven’t tested this recipe with an egg replacement. I know some readers have had success with flax eggs, but I haven’t personally tried it. If you do, let me know how it goes!

  9. I’ve baked, tested and experimented with at least 85 different cookie recipes over the last few years. I’m no newbie to cookie baking. Chocolate chip cookies are my favorite and this is hands down my favorite recipe. Yes the BraveTart recipe is great and so is the Tasty recipe. The browned butter and nuts and etc- it all makes for a great cookie.
    But these- these are pure and simple Chocolate Chip Cookies. Moist, thick, soft and crisp in all the right places. They hold a great, thick structure and are easy to control for desired fineness. This is the chocolate chip cookie recipe that I’ll make over and over again and pass down to the next generation.
    This is also my go to monster cookie base. I’ve found that I can put a little over two cups of additional mix ins with no issues. Tonight I made them with 1 cup chocolate chips, 1 cup crushed Sees Peanut Brittle and 1 1/2 cups of kettle cooked potato chips. I made about 11 cookies using my largest cookie scoop. They were stupid good.

  10. Can I add chopped walnuts to this recipe? Will it change it or do I need to add anything extra or omit anything?

    1. Absolutely! You can try substituting some of the chocolate chips for chopped nuts to keep the total amount of add-ins the same.

  11. Just when my kids thought my (ok, your) regular choc chip cookies were the best ever, I make them these. Biggest smiles on the smallest people. It was fun to do something different and not have to scoop out dough dozens of times. Win, win.

  12. No joke, I love to cook but I am terrible at baking. Figured I’d give these a try since after all, I had the ingredients on hand in the pantry. This recipe turned out so amazing I have been bragging about the cookies to everyone. I used dark chocolate chips and coconut flakes to add a little something extra. Thank you so much, this cookie recipe has saved my sweet tooth and put a huge smile on my face!

  13. Delicious! I made half the dough into three giant cookies and made the rest into normal sized cookies. This will likely be my go-to chocolate chip recipe going forward! Wouldn’t change a thing.

  14. I want to make these to make ice cream sandwiches for the kids for our upcoming 4th of July celebration. Will the texture of these cookies work well for that? Also….I would like to make them a little smaller but still large enough to make nice sized sandwiches…how much batter per cookie do you think? A 1/4 C perhaps? Thanks!

    1. Hi Adrienne, You can use this recipe for ice cream sandwiches! 1/4 cup of dough would still make twelve pretty large cookies 🙂

  15. Hey Sally!
    I’m on the market for the perfect cookie sheet. I’m realize that the sometimes the tools we use can greatly hinder the out come. Do you have any recommendations for cookie sheets?

  16. Made these today but made them smaller and they are delicious…

  17. Hi! These look delicious! Can I use gluten-free 1-1 all-purpose flour instead of regular flour? And can I use shortening instead of softened butter? Thanks so much!

    1. Hi Nicole, We haven’t tested this recipe with gluten free flour but let us know if you try. I recommend sticking to butter for this recipe.

  18. Hi Sally,
    I want to bake the cookies at half the size of the dough in your recipe( 3 oz instead of 6 oz). How many minutes should it take?

    Hi Sally! I want to bake the cookies at half the size of your cookie dough from 6 oz to 3 oz. How many minutes should it take? Thanks!

    1. Hi Mela, 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).

  19. omg…I know that I shouldn’t…but…I think I just ate 1/2 cup of raw cookie dough. I have made this recipe a ton of times and I always get incredible reviews. It’s the only chocolate chip cookie recipe that I make. (I put in 2 1/2 tsp vanilla). I make a couple dozen cookies instead of the 6 big. I plan on making smaller cookies and using them to decorate a chocolate chip cookie cake. Just had to say that this is the best cookie dough: baked or not!!!!

  20. This is my favorite chocolate chip cookie recipe!! I have tried many others that just weren’t right but these are perfect. Thank you for your reliable and tasty recipes!

  21. I made these but they did not turn out thick like your picture showed. they were chewy like you said. What could I have done wrong?

    1. These worked perfectly! I’m pregnant and constantly craving giant chocolate chunk cookies. My normal cookie recipe spread too much and I don’t get the height and chewiness I crave. This recipe was ideal. I wasn’t brave enough to make cookies as large as suggested so ended up with around 15 cookies but they still seem pretty big to me! Thanks for the recipe, will definitely be using it again!

  22. Hi Sally. I tried this and my husband super loved it. I’m from the Philippines and i super love your recipes. I just started baking during the quarantine and i’m glad I saw your recipes while looking for reliable one. How i wish i could buy your books but not available here. Too bad. Also watching your youtube videos.

  23. Best Chocolate Chip Cookie EVER! I made these to put in some care packages for essential workers during the COVID pandemic. They are SO good! I love fresh baked cookies so I made the dough, rolled them into balls and froze them. Only issue is I kept eating the cookie dough balls! Perfect recipe for the perfect Chocolate Chip Cookie. This is my new go to recipe.

  24. I actually split the 6 cookies in half, because hubby said the dough was too enormous. Lol. So 12 cookies, but they were like “normal” cookie size. At 325°, it took 15 minutes. Pretty good!

  25. These cookies are fabulous! Came out beautifully. They are crispy on the outside, yet still soft and chewy on the inside, and have the perfect ratio of cookie to chocolate. One thing I would definitely add a sprinkling of sea salt on top, however.

  26. I made this recipe following all the instructions, they were perfect! Chewy middle with soft, fluffy body and crispy edges. One thing though… I don’t like separating eggs. I really hate separating eggs. I always have the other half of the egg languishing in the fridge till finally we give it to the cat. What can I do to avoid using half the egg? Can I increase the butter?

  27. I used two whole eggs instead of separating the seperate yolks and it still turned out great!

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