Today we’re making GIANT Chocolate Chip Cookies! These gourmet cookies have soft and chewy interiors, slightly crisp golden brown exteriors, and are absolutely loaded with chocolate! Oh, and did I mention they’re huge!? Almost 6″ in diameter!
Really Really BIG Chocolate Chip Cookies
Do these photos make my cookies look big?
No, really, I feel like they just don’t do justice to the size of these massive, thick & chewy, bakery-esque cookies! Each one is made with half a cup of cookie dough and loaded with three different types of semisweet chocolate chips. I think those chocolate chips might be part of the problem here, actually. Some of the chips in the pictures are actually jumbo chips (I used Ghirardelli), so maybe the cookie isn’t looking as big in comparison to the giant chips??
Whatever the reason, you should know that these are BIG, Giant Chocolate Chip Cookies! Like, half a foot in diameter big. And while they may not be my “worst” (best) chocolate chip cookies, they’re still incredible in terms of flavor and texture, and I think you’re going to love them just as much.
When I started testing these giant cookies, I realized that making them wasn’t as simple as just scooping larger portions of my favorite cookie dough and baking for a longer time. Too many of my trial versions ended up with raw centers and rock hard edges, and when I dropped my oven temperature they just ended up spreading all over the pan like a sad rendition of my chocolate chip cookie bars.
Ultimately what worked with this recipe was reducing the amount of baking powder and baking soda that I typically like to use when making cookies and increasing the amount of cornstarch.
It’s no secret that I love baking with cornstarch. It helps to hold the cookie together and keeps it from spreading without drying it out or making it crumbly (which would happen if you opted to simply add more flour instead). Here it plays a critical roll in making the cookie soft at the center while still providing us with a dough that bakes evenly in the oven. See why it’s one of my favorite secret ingredients in the kitchen?
Tips for Making Giant Chocolate Chip Cookies
- You can use a half-cup measuring cup to measure out your dough, but I like to use a cookie scoop with a release lever. You’ll need a heaping scoop to get to ½ cup, but this is the easiest way I’ve found to portion the dough.
- Roll the dough between your palms for a smooth ball. This is the best way to get uniform, round cookies with rounded edges. It also might sound super obvious but for years I struggled with amoeba-like cookies because I just plopped them right on the cookie sheet.
- This cookie dough needs to be chilled for 30 minutes but you may chill it in the refrigerator for up to a week. Keep in mind that if you chill it for longer than an hour, the dough will get very hard and difficult to scoop, so you’ll have to let it sit out at room temperature before you’ll be able to scoop it. I personally recommend that if you don’t want to bake your cookies right away, chill the dough for 30 minutes, scoop the dough as indicated, then wrap each cookie dough ball up in plastic wrap or in a ziploc bag and store that way. Saves you a lot of wrestling with the dough later on!
- Never place cookie dough on a hot baking sheet, it will cause the dough to begin to melt/cook prematurely, resulting in cookies that spread way too much.
- One of my favorite tricks for pretty, picture-worthy cookies? Reserve a handful of chocolate chips and once your cookies have finished baking gently nestle additional chips into the tops of the cookies. This must be done 1-2 minutes after coming out of the oven.
- Let these cookies cool completely on the baking sheet. The centers should still be a bit underdone when they come out of the oven, and allowing them to cool completely allows them to finish baking all the way through. Plus, they’ll be to fragile to handle while they are hot!
If you’ve been following my other cookie recipes, you’re probably familiar with a lot of these tips, but they’re definitely worth repeating!
Enjoy!
More Great Cookie Recipes!
Let’s bake together! Be sure to check out my video at the bottom of the recipe where I’ll show you exactly how I make these GIANT Chocolate Chip Cookies in my own kitchen! If you enjoy watching, make sure to subscribe to my YouTube channel where I’ve already uploaded over 150 recipe videos that you can watch for free!
Giant Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) unsalted butter melted and cooled to room temperature
- 1 cup (200 g) brown sugar¹ firmly packed
- ¾ cup (150 g) granulated sugar
- 1 large egg room temperature preferred
- 1 large egg yolk room temperature preferred
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoons baking soda
- ½ teaspoons baking powder
- ¾ teaspoons salt
- 1 ½ cups (255 g) chocolate chips -- I recommend using ½ cup each of mini regular, and jumbo semisweet chocolate chips
Instructions
- Combine melted/cooled butter, brown sugar, and granulated sugar in a large bowl and stir well.1 cup (226 g) unsalted butter, 1 cup (200 g) brown sugar¹, ¾ cup (150 g) granulated sugar
- Add egg, egg yolk, and vanilla extract and stir until combined.1 large egg, 1 large egg yolk, 1 ½ teaspoons vanilla extract
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.2 ¾ cups (350 g) all-purpose flour, 1 Tablespoon cornstarch, ½ teaspoons baking soda, ½ teaspoons baking powder, ¾ teaspoons salt
- Gradually add flour mixture to butter mixture, stirring until completely combined. Stir in chocolate chips.1 ½ cups (255 g) chocolate chips -- I recommend using ½ cup each of mini
- Cover cookie dough with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.
- About 15 minutes before dough is finished chilling, preheat oven to 350F (175C) and line baking sheets with parchment paper².
- Once dough has chilled and oven has preheated, remove cookie dough from fridge and scoop ½ cup (yes, cup!) of dough and roll into a round ball.
- Place cookie dough on prepared baking sheets, spacing several inches apart.
- Transfer to 350F (175C) oven and bake 14-16 minutes or until edges are beginning to turn golden brown.
- Allow cookies to cool completely on baking sheet before removing and enjoying.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Connie Schwyn
The cookies were outstanding!! Great recipe!! I will use again!!
Debi
I’ve never had a cookie recipe call for cornstarch. I’m not sure what it did, but these cookies were GREAT!! Thanks for the recipe.
Sam
I am so glad you enjoyed them so much, Debi! The cornstarch really helps make the cookies soft and chewy. 🙂
Grace
I love this Recipes sooooooooooooo much its definitely one of my favorite recipes thank you so!
Sam
I am so glad you enjoy them so much, Grace! 🙂
theertha
can i use softened and not melted butter sam
Sam
You can use softened butter but the cookies won’t be as chewy. I definitely recommend the melted butter here. 🙂
Amar
This looks so good! Do you by any chance have a guess how much a half cup of cookie dough would weigh?
Sam
Hi Amar! Unfortunately I haven’t weighed it. I’m sorry. 🙁
Elizabeth J.
This was the the best blog on various factors in making a Giant Cookie. Love the recipe and my Giant Cookies turned out perfectly goey without being underdone! I added a few M&Ms and Chocolate Chunks to make it the Ultimate Giant Cookie! Thank you Sam!
Sam
I am so glad you enjoyed them so much, Elizabeth! 🙂
Bertha
Can you use instead of all semisweet chocolate chips a blend of dark white and milk?
Sam
Sure thing! 🙂
Morgan
Im a little bummed. Mine didn’t grt very big at all. Maybe abit bigger than tje size of a half dollar 😞
Sam
Hi Morgan! Sounds like you need to just make bigger scoops of dough. You will want about 1/2 cup of dough per cookie. They should flatten out and become rather large. 🙂
Dia
Hi Sam, what can I use to substitute the eggs?
Sam
Hi Dia! Unfortunately I don’t know of a good substitute for eggs here. 🙁
Ori
Sadly, eggs are really hard to replace in baking 🙁
BreeAnna
I always make these cookies for Christmas and they turn out so good! I decided to try them with a gluten free flour, my boyfriend has a gluten allergy and I really wanted him to try my favorite cookie, but they did not work out sadly. I did everything according to the recipe besides substituting the all-purpose for Flax and Ancient Grains All-purpose and adding a chunk of dark chocolate on top of the doughball. It mixed up really well, the flavor is still great, the only problem was it didnt cook through all the way at all. I only did about 1/4 cup of dough and let it bake for about 10 minutes, it definitely looked done but the inside is still raw dough with a crispy outside. When I found they weren’t cook all the way through, I put them back in for 15 minutes (they had cooled down a bit), checking every 5 to see if they turned out done. They started getting too crispy and the center was still a bit too raw. Do you work with gluten free recipes or is there anyone in the comments that can give me any advice? I really want to make gluten free desserts turn out well for my partner’s tastebuds sake. I’m hoping to try to create this recipe again, but using a different kind of gluten free flour.
Sam
Hi BreeAnna! I am so sorry this happened. 🙁 I am not very familiar with using gluten free flour and why it wouldn’t work here. It could be because the cookies are so big. I wonder if it would work well in a smaller cookie?
A
Is it 672 calories per cookie? 😳
Sam
Yup. They are a pretty big cookie. 🙂
Suzie McColm
I made these this weekend and they were quite the hit. One thing that hit me when I was portioning them out was that if you indicate how many grams a dough ball should be to get 9 cookies, it would help us that bake by weight.
I will definitely be making these again!
Sam
Not a bad idea, I’ve honestly never weighed the cookie dough balls. Thanks for the suggestion, and I”m glad you enjoyed the cookies!! 🙂
Suzie McColm
Okay, I’ve made these several times now. If you want a yield of 9 cookies the per cookie, pre-bake weight is 138 grams.
Sam
Thanks for the feedback! 🙂
Wendi
Um, so thissssssss is pretty much the only recipe I use. Perfection!!!!!!!
Sugar Spun Run
Thank you so much, Wendi! I am so glad that you have enjoyed the cookie recipe. 🙂
Ori
Same here. It’s absolutely perfect, I love it so much!!
Sam
I am so glad you enjoyed them so much! 🙂
Cara
So I decided to make a treat for the weekend, and my fiancé made a comment about how small my cookies were the last time. Being more than happy to adjust, I came across this recipe… AND WOW. I’m not even done eating it yet but it’s just soo good I had to come back and leave a review. A nice crisp, soft in the middle. It’s great. I used chocolate chunks instead of chocolate chips, and served with a small scoop of ice cream. MMMM. This will be my new go- to for sure.
Sugar Spun Run
I am so glad that you loved it, Cara! I hope that your fiancé did too! Thanks for trying my recipe. Enjoy! 🙂
Maricela Torres Agredano
Hi Sam, just as in your WORST chocolate chip cookie, could I add in the secret ingredient? Thanks!
Sugar Spun Run
You can! Or you can use that recipe instead and just make them larger. 🙂