Giant Chocolate Chip Cookies Recipe

These Giant Chocolate Chip Cookies are everything you want in a homemade cookie: thick, soft in the center, slightly crisp around the edges, buttery, chewy, and absolutely packed with chocolate chips. If you love the oversized cookies you find in bakeries and specialty cookie shops, this easy giant chocolate chip cookie recipe lets you make them right in your own kitchen.

Unlike ordinary chocolate chip cookies, these jumbo chocolate chip cookies are made with large portions of cookie dough, creating a thick and impressive cookie with a soft, tender center. Each cookie is loaded with plenty of chocolate chips, giving you melted chocolate in nearly every bite.

The secret to delicious bakery-style giant chocolate chip cookies is balancing the ingredients carefully and avoiding overbaking. The cookies should look slightly underdone in the center when they come out of the oven because they will continue to set as they cool.

These oversized cookies are perfect for bake sales, parties, holidays, lunchboxes, family gatherings, cookie exchanges, or simply when you want an extra-special homemade dessert. Serve them warm with a cold glass of milk, a scoop of vanilla ice cream, or enjoy them straight from the cookie jar.

If you love classic chocolate chip cookies but want something bigger, thicker, and more indulgent, this Giant Chocolate Chip Cookies recipe is a must-try.

Ingredients

For the Giant Chocolate Chip Cookies:

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1/2 cup milk chocolate chips, optional
• 1/2 cup chopped chocolate, optional
• Extra chocolate chips for topping, optional

Preparation

Step 1: Prepare the Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

Using parchment paper helps prevent the cookies from sticking and makes cleanup much easier.

Because these are giant chocolate chip cookies, give each cookie plenty of room to spread. Avoid placing the dough balls too close together.

Step 2: Cream the Butter and Sugars

Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.

Using a hand mixer or stand mixer, beat the mixture for about 2–3 minutes, or until it becomes creamy, smooth, and slightly fluffy.

Creaming the butter and sugar helps create the right texture for thick and chewy cookies.

Do not use melted butter for this recipe unless you adjust the method, because softened butter helps the cookies maintain their structure.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition.

Add the vanilla extract and mix until everything is smooth and evenly combined.

Scrape down the sides of the bowl with a spatula to make sure all the ingredients are incorporated.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together:

• All-purpose flour
• Cornstarch
• Baking soda
• Baking powder
• Salt

Mix the dry ingredients thoroughly so the baking soda, baking powder, and salt are evenly distributed throughout the flour.

The cornstarch helps give these thick chocolate chip cookies a softer, more tender texture.

Step 5: Add the Dry Ingredients to the Wet Ingredients

Gradually add the dry ingredients to the butter mixture.

Mix on low speed just until the flour disappears.

Do not overmix the dough. Overmixing can develop too much gluten and result in cookies that are tougher instead of soft and chewy.

Step 6: Fold in the Chocolate Chips

Add the semi-sweet chocolate chips and gently fold them into the cookie dough using a spatula or wooden spoon.

If desired, add milk chocolate chips or chopped chocolate for extra chocolate flavor.

For especially impressive giant chocolate chip cookies, reserve a handful of chocolate chips to press onto the tops of the cookies before baking.

Step 7: Chill the Dough

For the best texture, cover the bowl and refrigerate the cookie dough for approximately 30–60 minutes.

Chilling is especially helpful when making oversized cookies because it helps the dough hold its shape during baking.

If your kitchen is warm or the butter became very soft while mixing, chilling the dough is highly recommended.

Step 8: Portion the Giant Cookies

Use a large cookie scoop or measuring cup to divide the dough into large portions.

For truly giant cookies, use approximately 1/3 to 1/2 cup of dough per cookie.

Roll each portion gently into a thick ball.

Place the dough balls on the prepared baking sheets, leaving several inches between each cookie.

Do not flatten the dough completely. Keeping the dough thick helps create the signature bakery-style center.

Step 9: Add Extra Chocolate Chips

Press a few additional chocolate chips onto the tops of each dough ball.

This step is optional, but it gives the cookies a beautiful bakery-style appearance and ensures plenty of visible melted chocolate on the surface.

You can also add a few small pieces of chopped chocolate for an extra rustic look.

Step 10: Bake

Bake the giant cookies in the preheated oven for approximately 13–17 minutes, depending on their size.

The edges should look lightly golden and set, while the centers should still look slightly soft.

Avoid waiting until the centers look completely baked. If the cookies appear fully done while still in the oven, they may become dry after cooling.

Step 11: Let the Cookies Cool

Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet for about 10 minutes.

The cookies will continue cooking from the residual heat and will become firmer as they cool.

After 10 minutes, carefully transfer them to a wire rack to cool completely.

Step 12: Serve

Serve the Giant Chocolate Chip Cookies warm, at room temperature, or slightly reheated.

For an extra-indulgent dessert, serve one warm cookie with a scoop of vanilla ice cream and a drizzle of chocolate sauce.

Variation

Double Chocolate Giant Cookies

Replace 1/2 cup of the all-purpose flour with unsweetened cocoa powder. Use a combination of semi-sweet and milk chocolate chips for an intensely chocolatey cookie.

Giant Chocolate Chip Walnut Cookies

Add 1 cup of chopped walnuts or pecans along with the chocolate chips. Toasting the nuts first will give them an even richer flavor.

Salted Chocolate Chip Cookies

Sprinkle a small amount of flaky sea salt over the cookies immediately after they come out of the oven. The salty-sweet combination works especially well with dark or semi-sweet chocolate.

Peanut Butter Chocolate Chip Cookies

Replace 1/2 cup of the butter with creamy peanut butter. Add extra chocolate chips for a rich peanut butter and chocolate combination.

Triple Chocolate Giant Cookies

Use semi-sweet chocolate chips, milk chocolate chips, and white chocolate chips together for a three-chocolate version.

Chocolate Chunk Cookies

Instead of chocolate chips, use chopped chocolate bars. The irregular pieces create large pockets of melted chocolate throughout the cookies.

M&M Giant Cookies

Replace part of the chocolate chips with colorful chocolate candies. These are especially fun for birthdays, parties, and holidays.

COOKING Note:

The most important thing when baking giant chocolate chip cookies is to watch the centers rather than relying only on the edges.

Because the cookies are much larger than traditional cookies, the edges may become golden while the centers remain soft. This is exactly what you want.

The cookies will continue to bake on the hot baking sheet after they are removed from the oven. Allowing them to rest for about 10 minutes gives the centers time to set without overbaking the cookies.

For the thickest cookies, chill the dough before baking and avoid flattening the dough balls.

If your cookies spread more than expected, chill the remaining dough longer before baking the next batch.

Serving Suggestions:

• Serve warm with a cold glass of milk.
• Add a scoop of vanilla ice cream on top.
• Serve with coffee or hot chocolate.
• Drizzle warm cookies with melted chocolate.
• Add a little caramel sauce for a decadent dessert.
• Serve alongside fresh strawberries or raspberries.
• Make an ice cream sandwich using two giant cookies.
• Break one into pieces and serve over ice cream.
• Package individually for bake sales or homemade gifts.
• Serve as a party dessert with assorted mini cookies.

These cookies are especially delicious when served slightly warm because the chocolate chips become soft and melty.

Tips:

1. Use softened butter, not hot melted butter. Softened butter helps the cookies maintain their thick shape.
2. Measure the flour correctly. Too much flour can make the cookies dry and dense.
3. Do not overmix the dough. Mix only until the ingredients are combined.
4. Chill the dough. Refrigerating the dough helps prevent excessive spreading.
5. Use plenty of chocolate chips. Giant cookies should have chocolate in almost every bite.
6. Reserve chocolate for the tops. Pressing extra chips into the dough before baking makes the cookies look bakery-style.
7. Leave enough space between cookies. Oversized cookies need room to spread.
8. Do not overbake. Slightly soft centers are desirable for chewy cookies.
9. Allow the cookies to cool on the baking sheet. This helps them finish setting without becoming dry.
10. Use parchment paper. It makes removing the large cookies much easier.
11. For thicker cookies, chill longer. If the dough feels very soft, refrigerate it for 1–2 hours.
12. Use chopped chocolate for larger chocolate pockets. Chocolate chunks melt beautifully and create a more bakery-style appearance.
13. For consistent cookies, weigh the dough. Using the same amount of dough for each cookie helps them bake evenly.
14. Do not overcrowd the baking sheet. Bake fewer cookies at a time if necessary.
15. Store properly. Keep completely cooled cookies in an airtight container at room temperature.
16. Add a slice of bread to the container. A small piece of bread can help maintain softness when storing chewy cookies.

Prep Time:

20 minutes

Cooking Time:

13–17 minutes per batch

Total Time:

Approximately 50–75 minutes, including chilling and cooling

Nutritional Information:

Approximate per large cookie; actual nutrition varies depending on cookie size, chocolate brand, and exact ingredients.

• Calories: Approximately 520 kcal
• Protein: Approximately 6 g
• Sodium: Approximately 300 mg

FAQs

How do I make Giant Chocolate Chip Cookies thick?

Use softened rather than melted butter, add cornstarch, chill the dough before baking, and shape the dough into tall, thick balls instead of flattening them.

Why did my giant chocolate chip cookies spread too much?

The butter may have been too warm, the dough may not have been chilled enough, or the flour may have been under-measured. Chilling the dough before baking usually helps reduce spreading.

How long should I bake giant chocolate chip cookies?

Most large cookies need approximately 13–17 minutes at 350°F, but baking time depends on the exact size of each cookie. Look for lightly golden edges and soft centers.

Should I chill the cookie dough?

Yes. Chilling is highly recommended for oversized cookies because it helps control spreading and creates a thicker, chewier texture.

Can I use chocolate chunks instead of chocolate chips?

Absolutely. Chocolate chunks are an excellent substitute and create larger pockets of melted chocolate throughout the cookies.

Can I freeze giant chocolate chip cookie dough?

Yes. Shape the dough into individual portions and freeze them on a baking sheet. Once firm, transfer them to an airtight freezer-safe bag or container.

Can I bake the dough directly from frozen?

Yes. Frozen cookie dough can generally be baked without thawing. Add a few extra minutes to the baking time and watch the edges and center carefully.

How should I store giant chocolate chip cookies?

Store completely cooled cookies in an airtight container at room temperature for several days.

How do I keep chocolate chip cookies soft?

Avoid overbaking them and store them in an airtight container. Slightly underbaking the centers helps preserve a soft, chewy texture.

Can I make these cookies smaller?

Yes. You can make regular-sized cookies by using a smaller scoop and reducing the baking time. Start checking them several minutes earlier.

Can I add nuts?

Yes. Pecans and walnuts are especially delicious with chocolate chip cookies. Add about 1 cup of chopped nuts to the dough.

Why are my cookies dry?

Dry cookies are usually caused by too much flour, overmixing, or overbaking. Measure flour carefully and remove the cookies when the centers still look slightly soft.

Can I use salted butter?

Yes. If using salted butter, reduce the added salt slightly to prevent the cookies from becoming too salty.

Can I make these cookies ahead of time?

Yes. The dough can be prepared ahead and refrigerated for up to a couple of days, or portioned and frozen for longer storage.

What chocolate is best for giant chocolate chip cookies?

Semi-sweet chocolate chips are a classic choice, but dark chocolate, milk chocolate, white chocolate, or chopped chocolate can all be used depending on your preference.

Conclusion

These Giant Chocolate Chip Cookies are the ultimate homemade bakery-style treat for anyone who loves thick, chewy, chocolate-loaded cookies. With crisp golden edges, soft centers, plenty of melted chocolate, and a rich buttery flavor, they take the classic chocolate chip cookie to an extra-large and extra-indulgent level.

The combination of brown sugar, butter, vanilla, cornstarch, and plenty of chocolate chips creates a cookie that is thick without being dry and chewy without becoming tough. Chilling the dough and avoiding overbaking are two of the most important steps for achieving that perfect bakery-style texture.

Whether you make them for a family dessert, bake sale, holiday cookie platter, birthday celebration, or simply a weekend baking project, these Giant Chocolate Chip Cookies are sure to disappear quickly. Serve them warm with milk or vanilla ice cream for an especially irresistible homemade dessert.

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