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

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 (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)

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

232 Comments

  1. I used this to make a 9 inch cookie cake and it turned out great! I followed the recipe as is, but flattened the dough to about 1” thick and maybe 7” in diameter. Made 6 smaller cookies with the remaining dough.

  2. Colorado Amy says:

    My favorite food is chocolate chip cookies. We have a wonderful local cookie shop that makes big, delicious chocolate chip cookies. I had one yesterday as a Mother’s Day treat, and I decided I wanted (no….needed) to recreate that cookie and this recipe did just that. I think this recipe makes an even bigger cookie and the cookies are amazing!!! Thank you, Sally, for this recipe! Happy Mother’s Day to you!

  3. I am so excited to know that there is a day devoted to chocolate chips! Chocolate chip cookies are my favorite dessert. I can’t wait to try this one tomorrow! Thanks for sharing this recipe again. Somehow I missed it.

  4. susan webb says:

    I hope mine turn out – they’re in the oven now. I had the totally wrong understanding of room temp butter so I had to put mine in the freezer long enough to make it match the picture you showed. These are for a group of volunteers cleaning up my mom’s yard tomorrow and I thought I would express my appreciation with impressive cookies! Thanks for the detailed explanations- I learned something today!

  5. Sheila Nelson says:

    If I need a couple more cookies for my group of friends can I just make them smaller or is the size part of the recipe?

    1. Trina @ Sally's Baking Addiction says:

      Hi Sheila! Yes, definitely. Roll the dough smaller and reduce the bake time.

  6. I made these last night and they were a HUGE hit! My family has now requested chocolate dough with either white chips or peanut butter chips. How can I still get the chewy texture, big size, no chill time but with a chocolate dough?

    1. Trina @ Sally's Baking Addiction says:

      Hi Terese, 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!

  7. Finally, after trying ump-teen different chocolate chip recipes, this one is perfect. My search is over! Thank you Sally 🙂

  8. Hi! Can these be made into Sally’s funfetti sugar cookies? I am wondering if I can add a bit of lemon or orange peel to this recipe, along with a generous amount of sprinkles to the batter, without having to chill the dough or make any other modifications. Thank you so much for your eyes! (Just made these straight per the recipe above and they’re GORGEOUS.)

    1. Trina @ Sally's Baking Addiction says:

      Hi Candace, we haven’t tested it, but don’t see why those modifications would be an issue. Let us know if you give it a try!

  9. Amy Zucker says:

    This is my most requested cookie. They are soft and delicious. I use mini chocolate chips to spread out the chocolate in each bite. I freeze the dough and bake them whenever we visit friends or are in the need for a cookie 😉

  10. Stacey Carty says:

    Best cookies ever!! My husband said you better not make these too often because we couldn’t stop eating them. Whole family loved them and they went super quick 🙂 They will be my new go to chocolate chip cookie recipe.

  11. Hi Sally! Really a fan of this recipe! Just wondering if I could add matcha powder to this recipe for matcha cookies ☺️

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kim, we haven’t tried adding matcha powder to these cookies, but let us know if you do any experimenting!

  12. Abigail Byler says:

    DELICIOUS!!!!! I have had little success with chocolate chip cookies but these turned out great! Definitely will make again!

  13. Hi Sally! Incredible and the absolute best chocolate chip cookie to be found. Thank you for sharing your expertise and delicious recipes. I have tried many of yours and you never failed to deliver top notch. You are the best!

    1. Lexi @ Sally's Baking Addiction says:

      Thank you for the positive feedback, Jude! We’re thrilled you enjoyed these chocolate chip cookies. They’re a favorite of ours, too!

  14. THIS IS IT!! This is my favorite chocolate chip cookie recipe. The dough comes together quickly and I love that it doesn’t need to chill before baking. While I made the cookies about half the size of what was called for in the recipe (I used an ice cream scoop to measure), I baked them for approximately 17 minutes and they are pure perfection. I am using these to make homemade ice cream sandwiches for Father’s Day. I will be making these again and again.

  15. Do these cookies spread out a lot in the oven? I’ve baked chocolate chip cookies many times but they always turn out flat, even after chilling them. I’m struggling to find a recipe that helps keep the cookie in a good shape, instead of turning out very flat.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Niitya, these stay nice and thick in the oven. You might find this post on how to prevent cookies from spreading helpful to review before making this and other batches — hopefully it helps!

  16. I have made every chocolate chip cookie recipe of yours and this is hands down my family’s FAVORITE! I have made them multiple times a week in the past month and have the recipe memorized! They are delicious! Definitely the best chocolate chip recipe I’ve found.

  17. Do you bake these on a light or dark baking pan? I’m looking forward to trying the recipe!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Edrea, we prefer light baking pans and always use parchment or a Silpat baking sheet to prevent the cookies from sticking to the bottom. Hope you love these cookies!

  18. Patti Hugney says:

    Hi Sally, I was wondering the purpose of the one egg plus just a single yolk? I can’t wait to make these for my boys they’ll be so excited, I’m definitely doubling the recipe and making a full dozen

    1. Hi Patti! I’m glad to help and thank you for asking. I included this information in the post because I know some bakers would wonder the reason. Here you go! 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.

  19. I make this wonderful recipe into cookies all the time. Everyone loves them! My son has requested a chocolate chip cookie cake for his birthday, and I know you do have a recipe for that. Question: I see that this recipe isn’t used for your cookie cake, but can I use this recipe and what size pan and temp and time would you suggest if I can? Thank you.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Paula, you could use a 6 inch or 9 inch round pan, depending on the size cake you’d like, and use any leftover dough for a few cookies. Some readers have even reported success spreading it out on a pizza pan for a thinner cookie pizza. Same temperature, and use the cookie cake recipe as a guide for bake time.

      1. Thank you Lexi!

  20. Catherine Vidal says:

    Hi! I am currently Macro counting and wish you had the nutrition info listed. Is there anyway you could list that information or tell me how to get it? Thanks!!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Catherine, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

  21. This was so amazing

  22. Hi! I tried this recipe twice already and the texture turned out great!

    I was just wondering, if I want to make it less sweet, which sugar do I adjust?

    I found the original recipe a bit too sweet and adjusted the granulated sugar to half of what’s in the recipe. Taste turned out fine but the cookie stuck to the parchment paper at the bottom. Does the sugar have anything to do with that?

    1. Lexi @ Sally's Baking Addiction says:

      Hi April, thanks so much for giving these cookies a try! Sugar plays a big role in baked goods beyond taste, like in the structure and texture of the cookies. Reducing the sugar can impact how they bake, too, which could have been partially why your cookies stuck to the parchment paper. You could also try a minute or two less in the oven next time, if they were burnt on the bottom.

      1. Thank you so much! Will give it another try.

        Nevertheless, your recipes are spectacular! I have also tried the banana loaf, Creme Brûlée and oatmeal raisin cookies.

        It’s my first time baking and your recipes are easy to follow and ingredients are easily accessible.

        Keep it up, Sally! Looking forward to trying more of your recipes soon.

  23. Trying these right now for the first time! Why not use the whole 2nd egg instead of just the extra yolk?

    1. Trina @ Sally's Baking Addiction says:

      Hi Mindy! See blog post above for details on the recipe – the extra yolk adds chewiness.

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