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!
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?
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:
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.
Video Tutorial: How to Make 6 Giant Chocolate Chip Cookies
Ingredients for Giant Chocolate Chip Cookies
- All-Purpose Flour: 2 and 1/4 cups of flour soaks up enough liquid, allowing us to skip the chilling step completely.
- 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.
- Baking Soda: For lift!
- Salt & Vanilla Extract: For flavor!
- 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.
- 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.
- 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.
- 1 Egg: Adds structure, flavor, and lift.
- 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.
- Chocolate Chips: Don’t be shy on the chocolate chips! Use 1 and 1/2 heaping cups.
Overview: How to Make Giant Chocolate Chip Cookies
- 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.
- 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.
- Add Egg, Egg Yolk, & Vanilla: Beat in the remaining wet ingredients.
- Add Dry Ingredients: On a low speed, beat in the dry ingredients and chocolate chips.
- 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.
- 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.
- Cool: The giant chocolate chip cookies are extra soft in the centers, so give them 15 minutes to cool and solidify before devouring.
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.
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…
- How to Prevent Cookies from Spreading
- How to Ship Cookies
- 10 Best Cookie Baking Tools
- How to Freeze Cookie Dough
- 5 Cookie Baking Success Tips
- Sally’s Cookie Addiction (my cookie cookbook!)
And here are more no chill cookie recipes including my favorite soft and thick snickerdoodles.
Print
6 Giant Chocolate Chip Cookies
- 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 (spooned & leveled)
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated 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
- 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.)
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
- 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.
- 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.
- 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.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- 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.
- Special Tools (affiliate links): Baking Sheets | Silicone Baking Mats or Parchment Paper | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- Room Temperature Ingredients: 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.
- 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.
Just baked these for New Years Eve, and they turned out perfect! Thank you for the recipe!
These cookies taste amazing. I am having an issue with them being too flat. I made sure my butter was not too soft, my eggs were room temperature and I weighed the ingredients instead of using measuring cups. After the first round, I refrigerated the dough after I put it on the cookie sheets (about 20 minutes) and they still come out flat. What else should I try to get nice rounded cookies?
Hi Stacey! It is so frustrating when cookies over-spread, isn’t it? You can add 2-3 extra Tbsp of flour to the cookie dough if nothing else seems to be doing the trick.
JUST STARTED BAKIING COOKIES, GRAND KIDS LOVE ‘EM. THEY ALSO LOVE CHERRIES! ANYTHING SPECIAL I HAVE TO DO TO ADD CHANGE THE RECIPE BY ADDING CHOPPED MARASCHINO CHERRIES?
This is by far the best choc chip cookie recipe. I’ve made plenty flat cookies. I’ve made twice in the last few weeks. Both times they were perfect. Thank you for sharing.
P.S. I made regular size cookies.
I LOVE this recipe. I will be making giant cookies to give out for Christmas this year! Is there any way to make 6 giant snickerdoodles or peanut butter cookies instead of the one giant one that you Have on your website? Or should I just times their recipes by 6? Thank you!
Hi Allison! We would use the 1 giant snickerdoodle and 1 giant peanut butter cookie recipes, and multiply as needed. You could divide each recipe into 2 or 3 cookies, and they’ll still be pretty large!
The last few times I’ve made this, the cookies haven’t spread and come out with a weird dry surface. I have to use my fingers to push them down. I use a scale.
Hi L, so strange! Since you’ve had success making these before, have you changed brands of ingredients by chance? Using a different oven? You could try reducing the flour by just a tablespoon or two in your next batch to help initiate spread a bit. You can also flatten the dough balls a bit before placing them in the oven to give them a head start on spreading out. Hope this helps!
Just made them for the first time and they are fabulous! 2 of these will fill a quart-size ziplock bag. I’d love to do peanut butter cookies like this too. Thanks!
I’ve made this recipe as is, and love it!!
How much flour should I replace with cocoa powder make 6 giant double chocolate chip cookies? Would love to make these next 🙂
Just made these and they are terrific. I got 6 giant cookies. We love the cookie part the best so I reduced the amount of chocolate chips. Each cookie weighed 150 grams. I baked two on a cookie sheet for 20-21 minutes @325°F. The only addition I made was to add a few salt flakes when the cookies came out of the oven. I will be making these for the next family get together.
I’m going to make this recipe today. I’m so excited you say 325 for your heat with somebody else said 410??
Hi Deborah, the temperature as written is 325°F (163°C) for 20-25 minutes. Hope you love the cookies!
This is my go to recipe when making cookies as a fundraiser for school. People love these giant cookies!! Sally, can you please modify some of your other cookies to include a giant version? Some of your recipes are for only one cookie. I wish you had more like this one that makes about 6 giant cookies. Love all your recipes! Thanks for the hard work you put into them to test them and present them to us.
Hi Penny, we’re so glad you love these cookies! They’re certainly a favorite, and that’s a great idea to adapt some of our other recipes for a similar batch of larger cookies. We’ll certainly keep this in mind for the future—thank you so much for making and trusting all our recipes!
How can you adapt this recipe to make a giant snicker doodle cookie
Hi Debbie! We would try experimenting with our snickerdoodles recipe, or here’s our recipe for one giant snickerdoodle cookie. Let us know what you try!
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Follow the directions and you cannot fail. I think this is better than any bakery cookie. I used very high quality chocolate chunks and discs. Also, when measuring the sugar I always under measure recipes on this site and nobody notices (i just never fill up the entire measuring cup).
This recipe is excellent. I like it more than the copycat levain recipes. Make sure you chill the dough for at least 40 minutes before baking. I baked these at 410 for 12ish minutes or until the cracks on top were set. They’re beautiful on the outside and remain perfectly chewy and soft on the inside.
I love the texture of these cookies. Do you think they could be made in a pan and cut into bars? If yes, what size pan would you use and what would the bake time be?
We would recommend this recipe for chocolate chip cookie bars. Hope you enjoy!
I love this recipe. Can I use this same recipe for chocolate chip cookie cutter cookies.
Hi Helen, this dough doesn’t lend itself well to cookie cutters. It spreads too much to hold a cut out shape. You could try adding some mini chocolate chips to our sugar cookies instead (another favorite!).
Went ahead and added chocolate mint chips and coupled it with chocolate chunks from a banking bar. They were an instant hit with some asking if I was going to market them, I of course said no and referred them to your website. Definitely need to use a silicone banking mat to distribute the heat on the bottom of the cookies. Chill the cookie dough AND don’t pack it on so tightly when placing them on the banking sheet.
Dang it Sally, you’re the hero we don’t deserve.
This recipe sounds delicious! I would love to make this one and few others off this site. I am HIGHLY Allergic to corn… Can I substitute arrowroot for the cornstarch in this recipe and a few others. I make my own baking powder and arrowroot is the substitute. Just wondering if I will get the same result as you did on these cookie.
Hi Andi! You can just leave the cornstarch out or replace it with arrowroot.
I’m interested in this recipe, giant chocolate chip cookies. I love to add pecans. If I add them to this recipe, will it negatively affect the recipe?
Hi Patrick! Pecans would be great in these cookies – keep the total amount of add-ins (chocolate chips + pecans) to 1 and 1/2 cups.
I have made this recipe before and they turned out amazing! But this time I made them in August and although our house is cool I know humidity can affect baking. They all spread out and got hard edges. Idk what I did wrong this time?
Hi Amanda, You might find this post on how to prevent cookies from spreading helpful to review before making these again — hopefully it helps!
Got it, thank you for the response. I appreciate it.
This is the 2nd chocolate chip recipe from Sally that I have made. I have also made the Soft Baked M&M cookies (which uses a refrigerated dough). Both were excellent! Adding the 2nd yolks is a game changer. I made these ones into smaller cookies and the bake time depended on the cookie sheet.
I highly recommend Sally’s chocolate chip cookies!
I have been baking for a lot of years and have never found an easier and more versatile recipe! I bake standard size cookies and vary the recipe to add things like white chocolate chips and dried cherries or peanut butter chips or anything I find in the closet! It’s wonderful not having to chill the dough. Fresh cookies can be made so quickly! Thanks!
I make this recipe each Father’s Day for our “bonus son”. He loves them & looks forward to them every year! I make so many of your cookie recipes all through out the year & they just turn out beautifully! I baked cookies for our sons high school graduation party 2 years ago that people still talk about! Christmas cookies just wouldn’t be the same around here either without your site! Thank you so very much!
I was just wondering if I can make your other cookie recipes giant, like these.
Hi Tammy, in general, you can make cookies larger, but they may spread differently depending on the recipe. Be sure, too, to follow the other cookie recipes’ directions on chilling. Let us know what you try!
Hello. Can I triple this recipe? If so, can you tell me the exact measurements?
Hi Kristi, You can double the recipe with no problems (simply double all ingredient amounts), but tripling may be a bit overwhelming for your mixer. Hope you enjoy the cookies!
This recipe is so perfect! I wanted to make a take home treat for our church members 75 and older luncheon. These cookies were not only delicious, but it was so much fun to package each cookie, make it look special, and watch the recipients’ delight. Thank you for all your wonderful recipes!
I have made this recipe so many times and it is always my go-to! I just wanted to ask if you’ve had any issues with humidity and this recipe? I made them last night and they are all flat as a pancake and all I can think of is how it was raining and very humid here. Do you think that is what would have caused them to be flat? I’ve never had issues before with this recipe and it is my favorite!
Hi Nicole! Yes, humidity can definitely affect the outcome of baked goods.
I really love these cookies and now have to cook 4 dozen for Sunday church. I’m blown away. The only thing different that I do is use Whole wheat flour. Although the flour is grainy and dense, what can I do to keep them from being so thick. The flavor is wonderful. And do you have a recipe for Oatmeal cookies, using Whole wheat flour?…Thank you sooooo much for your recipe.
Hi Paula, you might enjoy our Soft Oatmeal Raisin Cookie Granola bars if you haven’t tried them yet!
I love your recipes so much! These cookies are fun, celebratory and delicious! I made them for a church event honoring our members that are 75 years and older. I made one cookie for each honoree, and I can’t wait to see their reaction! Thank you for all your delicious recipes!
Can you add nuts and cranberries to this recipe? If so, what proportions do you recommend
Hi Dayne! Yes, absolutely! We would keep the total amount of add-ins to 1 and 1/2 cups (for example, you could use 1/2 cup chocolate chips, 1/2 cup cranberries and 1/2 cup nuts). Happy baking!