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. Can I use 2 whole eggs…instead of an egg and a yolk? Why just another yolk?

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

    2. Cookies turned out thin. Left them in the oven for 15 minutes at 325 degrees then went to check on them and they were burned!! I am an experienced baker and I have my own giant cookie recipe but I wanted to improve on it so I have been trying out many different recipes. This one was awful. I do not recommended. Super disappointed.

  2. 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!

  3. i only have salted butter how can i make these

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Alexis, If you use salted butter you can cut the added salt in half to 1/4 tsp. Enjoy!

  4. Justine Parado says:

    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.

  5. 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.

  6. 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!

  7. 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.

  8. 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?

    1. Hi Callum, you can skip the extra egg yolk but the cookies won’t taste as soft, chewy, and rich. You can always freeze the leftover egg white if that helps convince you!

      1. Kaosisochi Anyanwu says:

        Sally’s recipes are the WORST

  9. This is my favourite cookie recipe! I haven’t tried making them giant yet, but they taste delicious as regular sized cookies.

  10. Is there anyway to add pretzels without ruining the batter? Any recommendations?

    1. Stephanie @ Sally's Baking Addiction says:

      Absolutely! You can replace some of the chocolate chips with broken pretzel pieces – just keep the total amount of add-ins to around 1.5 cups.

  11. Rebecca Thull says:

    Just baked first two, they are just huge flat cookies. Was really hoping they would be thick and chewy, but not at all. Followed recipe exactly. Am putting rest of the dough in refrigerator, maybe that will help, can’t hurt.

    1. These cookies came out perfectly. Exactly what I wanted! I agree with the person that said they would add some sea salt on top. I love extra salt with my chocolate chip cookies. Thanks for the recipe!

  12. Could I add peanut butter to the batter? If so, how much would you recommend? Thanks in advanced!

    1. Hi Michelle! Peanut butter dries out cookie dough, so I recommend an entirely different recipe that’s formulated with peanut butter already. Here are my big bakery style peanut butter cookies. Feel free to scoop them larger and extend the bake time.

  13. WOWWW!!!! This is literally the best cookie recipe in the world. These were the most perfect chocolate chip cookies I’ve made in my entire life. They are incredibly chewy but also crisp around the edges and the size of them is just so satisfying. Thank you Sally for this amazing recipe!!!

  14. Leona Haggarty says:

    I made some pretty kick @$$ choclate chip cookies following this recipe, I made mine med. Large , and shave 8 min. Of , I used parchment paper , easy to slide cookies off the tray after bringing them out off the oven ,

  15. What size in diameter would you say these cookies are?

  16. I have made this recipe at least 5 times by now. These cookies have never failed me. I made them again today, but I wanted to try something new. So I took half a cup of the dough and added 2 teaspoon of cocoa powder to it. It was awesome! It felt like I was eating a brownie in cookie form! Thanks for this recipe, Sally!

  17. The texture of the cookies is perfect and they’re very aesthetically pleasing. However there is way too much sugar. I used 1 cup instead of the 1.25 and it’s borderline too sweet. I recommend 2/3 of a cup for anyone who doesn’t have an extreme sweet tooth.

  18. This is the the best cookie recipe, I’ve made this so many times. Sally, can I double the recipe? I need to bake lots of cookie for Christmas. Thanks in advance.

    1. So glad to read that. Yes, you can double the recipe!

  19. Oh my gosh lol I don’t know if I read the instructions wrong or not. I did get six 1/2cup cookies out of this batter but holy smokes these cookies are HUGE. No wonder only two go on a pan! I made the first 4 and the last two I ended up just cutting in half making 4 smaller cookies lol these smell and look amazing and if I didn’t care about my tongue, I would be digging in right about now!(I did make this recipe earlier in the day as well but I used a cookie scoop to make smaller cookies. They were fabulous!)

    1. I entered these cookies for our local county fair and won a BEST OF Show!

  20. Will these fit in a glass cookie jar, gallon size. Something that you would see in a bakery? Thanks!

  21. My husband was craving cookies last night and made these for us! It’s going to be our new go-to recipe because we seem to always want cookies at the last minute and don’t have time to chill the dough (haha). We made regular-sized cookies and baked for 17 minutes. Great recipe!

  22. Tried this recipe exactly as it is. The cookies spread perfectly but they tasted “flour-y”. Not sure what went wrong. Also, is it ok to cream the butter and sugar using my hands since i don’t have a mixer? How would i know if butter and sugar are creamed together perfectly?

  23. Shortening instead of butter?

    1. Trina @ Sally's Baking Addiction says:

      Hi Roy, shortening will change the texture and taste of the cookies, we don’t recommend making the swap.

  24. I was reminiscing our trip to a bakery in Key West where we purchased giant cookies. I found this recipe and tried it tonight. I got 9 giant cookies and they were so easy to make. The cookies themselves are absolutely delicious. This will be my go to from now one! Thank you!

  25. So… How do I turn this into 6 giant double chocolate cookies? Would very much love some double chocolate cookies please!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Mrin, that would require a bit of testing. Cocoa powder is a finicky ingredient — it’s often pretty drying and usually can’t be substituted 1:1 with flour. Here is our chocolate cookie recipe if you’d like to try it. Use chocolate chips instead of white chocolate chips and you could experiment with making them larger. We’d love to know if you give it a try!

  26. These are the best chocolate chip cookies I’ve ever made. They are exactly what I would buy for myself at a nice bakery and taste at least as good. The cookies come out looking gorgeous and the texture could not be better – crispy on the edges and chewy throughout the rest of it. I can’t thank you enough, Sally! I may never use a different chocolate chip cookie recipe again.

  27. We made smaller cookies, we only had one cookie sheet and froze the other half of the recipe. They turned out pretty good.

  28. Giant cookies are approximately what diameter? I need to bake several 8in cookies and several 6 inch cookies to stack with buttercream frosting between each layer. Im thinking to following your crispy cookie recipe for this.

    1. Hi Jessica, about 5 inches. You may find our chocolate chip cookie layer cake post (and the dough recipe) helpful. You can use that dough for a variety of different size cake pans.

  29. I just finished these and they’re perfect! Made 7 instead of 6 (definitely not a problem). Will definitely make these again!

  30. These cookies are hands-down the best large sized chocolate chip cookie I have ever eaten. They were enjoyed by all. They baked well for 22 minutes. The only change I made was the chips. I only had a bag of chocolate chips mixed with peanut butter chips and boy oh boy were they perfect. Thanks for a great recipe!

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