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.
My all time favorite recipe. So thick and soft. Would I be able to somehow transform this to a double chocolate cookie ? I want this same thickness
Hi Megan! 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. You could experiment with making them larger. Or you may love our one giant double chocolate cookie recipe. We’d love to know if you give it a try!
I love this recipe it’s fail proof. However my friend is allergic to egg could I use a banana as egg replacement?
Hi Beth, we haven’t tested these cookies with any egg substitutes. While you can certainly try, the intended outcome will be different. Here are all of our egg-free recipes if you’re interested in browsing.
Dear Sally, will a hand mixer work as well as a stand mixer, that is all I have? Wanting to make giant chocolate chip cookies.
Hi LB, a hand mixer is fine!
These turned out amazing! We put ice cream on them and made them a special dessert!
Question: Please what would the baking time be if I used (1/4) cup instead of the (1/2) cup?
Hi Chi, 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).
I love all of the recipes that I’ve tried here. I have my cookies in the oven now. I added chopped pretzels to mine. Than you for the recipes
Thank you so much for making our recipes, Lori! We hope you love these cookies.
I love these cookies! I usually make them regular sized and freeze some of the dough balls for later – love to have fresh baked cookies ready on demand! The other change I’ve made is I double the salt and use salted butter. They do not taste salty but I think this makes them taste even better and cuts the sweetness somewhat – try it and be convinced! Also I increase the vanilla to a full tablespoon. Everything else I suggest measuring to the gram as it is perfect. Yum!
Can you use margarine instead of butter?
Hi Tammy, margarine does not have the same baking properties (or flavor!) as butter. We don’t recommend that swap.
I have it in oven now. Serving with vanilla ice cream for my luncheon dessert. Perfect for 4 people!! Thank you Sally for the idea this morning.
Best cookies EVER!!! Thanks so much for sharing!
I recommend following the recipe because Sally’s recipes are always 10/10 BUT in case a reader is forgetful like me and starts the recipe without white sugar AND cornstarch (ugh!), here’s what I did: I substituted white sugar for an additional 3/4 cup of light brown sugar and I substituted the cornstarch with an additional 1 TBS flour. They turned out great so I can only imagine how amazing the real recipe is!
I notice that the giant chocolate chip cookie recipes appears to be the same as your regular chewy chocolate chip cookie recipe except in the chewy version you say to melt the butter. Why do you advise room temperature butter for the giant cookies? Mainly curious if there is a recipe scientific reason for the difference in butter temperature! 🙂
Hi Krysia, Melted butter, used in the Chewy Chocolate Chip cookie recipe, produces the chewiest cookies. It can, however, make your baked cookies greasy, so we made sure there is enough flour to counteract that. And using melted butter is also the reason you don’t need a mixer to make those.
I’m planning to bake this but I only have 1 stick of unsalted butter, if I use salted butter for the half stick will they turn out ok? Should I adjust the salt?
Hi Jen, you can use that combination of butter with no other changes to the recipe. Enjoy!
I’ve made these soo many times and love them. I want to try to add Werthers soft caramels to the dough for a caramel lover in my family. Do you see any issues with baking time or freezing then baking with the added chopped soft caramels in the dough?
Hi Sarah, you can absolutely do that. Add the caramel to the tops of the cookie dough balls right before baking (we don’t recommend adding right to the dough), like we do with salted caramel pecan chocolate chip cookies. Bake time should be about the same, maybe a minute or two longer if baking from frozen.
This recipe is so good!! I made this as a quick treat because my godmother was unexpectedly coming, and boy was this a hit! Thank you, Sally!
I’ve made these many times and they are my favorite!
Can I make this about 1/4 cup scoop cookies? I saw in your cookbook you had giant M&M cookies about that size and wasn’t sure of the difference in recipes.
Hi Amanda! Yes, you can make smaller cookies with this recipe – the bake time will be shorter. Enjoy!
These are just the perfect chocolate chip cookies as far as I’m concerned. I have made them twice (both times I made them normal sized and got 13 cookies) and they were flawless each time. It’s a forgiving recipe – I cut back a little on sugar both times and they were still amazing. My husband and I just devour them within a few days, perfect treat with tea or coffee! I love that you don’t need to fuss around and chill the dough. Thank you !
I made them exactly to recipe and they spread too much! They are over 6″ wide! Taste great, but way too much spread. I did not chill the dough, as the instructions said it was unnecessary. Maybe I will try again with cold dough.
It is so frustrating when cookies over-spread, isn’t it? Sorry that happened to you here, but we are glad you still enjoyed the taste. Chilling the dough balls individually will DEFINITELY help for next time. And, if you’d like, you can add 2-3 extra Tbsp of flour to the cookie dough. That will help too!
I love this recipe! I am a baker at a country store and am replacing the old recipe with this one. Thank you!
Easy to make and super super good! And that’s a lot, so it’s perfect for our family!
Another amazing recipe! Great one for those times when you’re craving cookies and can’t wait for the dough to chill. I didn’t have enough chocolate chips so I threw in m&ms and sprinkles too- so yummy!
A really great recipe. So easy to follow (especially with the video) and sooooooo delicious. I made 4 big and 4 smaller ones and we tasted them alone (with a cup of coffee) and as desert with vanilla ice cream: amazing.
Thank you for sharing.
Maren
Good Cookie recipe, easy to follow and taste good.
My granddaughter and I just made a batch, she’s 6 and she said they are “perfect and her favourite cookies ever”
Can’t wait to make it
These are amazing!!! I usually make the New York Times famous chocolate chip cookies and I love these so much more. They are easy to make and I think taste a lot better. Love this recipe!
I can honestly say to anyone reading this…you can get rid of all other Giant Chocolate Chip cookie recipes. This recipe makes the perfect cookie. I made them tonight and my family was raving about the taste, texture and density of the cookie. I followed the recipe exactly and I have the most perfectly huge chocolate chip cookies! I did weigh all of my ingredients as opposed to measuring them out. Thank you so much for all that went into finding the perfect balance of ingredients.
The recipe looks like you’re using mini chocolate chips are they regular size? Thank you
Yes, they’re regular sized – that’s how big these cookies are! 🙂
Perfect! Beautiful, enormous, chocolatey goodness. Thank you for this! Now I have great bribery goods lol
Hi Sally! I followed the recipe and even put them in the freezer for 20 minutes before baking and they are still flat! When I take them out of the oven they look okay but as they cool they get flatter and flatter. I always seem to have this issue with cookies. Any tips? Thank you!
Hi Ella, You might find this post on how to prevent cookies from spreading helpful to review before making these again — hopefully it helps!
Thank you! I added more flour and did the spoon and tall cookie trick. They were much better!