These Giant Chocolate Chip Cookies are soft and chewy in the centers with slightly crisp edges. This is such an easy chocolate chip cookie recipe, and it makes 12 giant cookies!
Giant Chocolate Chip Cookies
Life’s too short for small cookies.
If I was campaigning for office, that’s the slogan I’d run on.
These Giant Chocolate Chip Cookies are soft in the centers with gooey chocolate chips studded throughout, the edges are slightly crisp and buttery, and the whole cookie is nice and chewy.
Each cookie is made with about 3 Tbsp of dough (the equivalent of 1/4 cup), and after they’re baked to perfection, a hint of sea salt and extra chocolate chips make these cookies worth every single bite.
Let’s get baking these large (and 100% in charge) gooey chocolate chip cookies! Oh, and the best part? This is a no chill chocolate chip cookie recipe!
Chocolate Chip Cookie Ingredients:
- Unsalted Butter: Unsalted butter is key, because there is already a lot of salt in this recipe. I prefer unsalted butter for baking, because I get to control the salt content.
- Brown Sugar: Brown sugar adds moisture and extra flavor.
- Granulated Sugar
- Egg
- Vanilla Extract: Vanilla adds extra richness to the overall flavor of the cookies.
- Baking Soda and Baking Powder: My other chocolate chip cookie recipe uses only baking soda, but we use both in this recipe because it helps these big chocolate chip cookies remain thick and soft.
- Salt
- All Purpose Flour
- Chocolate Chips: Use semi-sweet chocolate chips for a classic flavor, or you can use dark chocolate or milk chocolate.
- Sea Salt: Salt brings out the flavor of chocolate, and I like to sprinkle a little extra sea salt on top of the cookies when they come out of the oven. It’s optional!
How To Make These Big Chocolate Chip Cookies:
- Cream: Using a standing mixer or a hand mixer, cream the butter, brown sugar, and granulated sugar together until it is really light and fluffy.
- Egg: Once the butter and sugar are light and fluffy, add in the egg and mix until well combined.
- Vanilla: Next, add in the vanilla extact and mix until combined.
- Dry Ingredients: Add in the flour, baking soda, baking powder, and salt. Mix until everything is combined.
- Chocolate Chips: Add in the chocolate chips, and mix until combined.
- Dough: Line two large baking sheets with parchment paper. Using a large cookie scoop (which is about 2-3 Tbsp of dough when packed tightly, depending upon your cookie scoop), scoop out heaping balls of dough and place 6 balls of dough on each baking sheet. Divide any remaining dough among the 12 balls of cookie dough (this is what makes each cookie about 3 Tbsp of dough).
- Bake: Bake for about 14-16 minutes, or until the edges are lightly golden and the centers are just set. The cookies will contine to bake a bit as they cool so you don’t want the centers to be too set.
- Cool: Let the cookies about 5 minutes. Then, add extrac chocolate chips and sea salt, if desired.
How Long Do These Cookies Last?
- In my opinion, homemade chocolate chip cookies are best the day they are made, as they can dry out within a couple of days, even when stored in an airtight container.
- But, while I believe they taste the best the day they are made, they will last in an airtight container for 3 days.
Storage Tips:
- Airtight Container: As mentioned above, store baked chocolate chip cookies in an airtight container or a sealed ziplock bag. Store at room temperature.
- Freezer: You can freeze unbaked cookie dough, then let the dough come to room temperature, and bake as normal.
How To Make These Cookies Giant:
- Cookie Scoop: Depending upon the brand, a large cookie scoop can range from about 2 Tbsp to 3 Tbsp in size. My large cookie scoop is 2.5 Tbsp when packed tightly, thus I scoop generous, heaping scoopfuls of dough.
- Any leftover dough is added to each cookie dough ball to make them roughly 3 Tbsp of dough.
- If your cookie scoop is 3 Tbsp, you most likely won’t have any leftover dough to add.
Other Chocolate Chip Recipes To Try Next:
- Chewy Chocolate Chip Cookies
- Chocolate Chip M&M Cookie Bars
- Funfetti Chocolate Chip Cookie Cake
- S’mores Chocolate Chip Cookie Ice Cream Sandwiches
- Chocolate Chip Cookie Cake (Layer Cake)
- Chocolate Chip Coffee Cookie Cake
- Chocolate Chip Cookie Peanut Butter Pie
Tips & Tricks To Making These Big Chocolate Chip Cookies Perfectly:
- Softened Butter: These cookies use softened butter—not cold, not melted, but softened. It gives these cookies the buttery edges, but also keeps the centers soft and chewy.
- Cookie Scoop: A large cookie scoop is your best friend in the kitchen! I use it for scooping cookie dough, cupcake batter, muffin batter, and ice cream. A large cookie scoop can usually fit 2.5-3 Tbsp of dough (it depends on the brand), and each cookie in this recipe is about 3 Tbsp of dough.
- Chocolate Chips: Use high quality chocolate chips for a richer, deeper flavor. A lot of store brand chocolate chips, while less expensive, are not as flavorful as chips from Ghirardelli, Guittard, or even Nestle Tollhouse.
- No Chill: The best part of this giant cookie recipe? There’s no chilling necessary.
Pro Tip: Make a double batch and store half of the unbaked dough in the freezer. Thank me later. 😉
Giant Chocolate Chip Cookies
Prep Time
20 mins
Cook Time
16 mins
Total Time
36 mins
These Giant Chocolate Chip Cookies are soft and chewy in the centers with slightly crisp edges. This is such an easy chocolate chip cookie recipe, and it makes 12 giant cookies!
Course: Dessert
Cuisine: American
Keyword: Giant Chocolate Chip Cookies
Servings: 12 cookies
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 2/3 cups all purpose flour
- 1 1/2 cups semi-sweet chocolate chips
Toppings:
- Sea salt, for sprinkling
- Semi-sweet chocolate chips
Instructions
- Preheat the oven to 375 degrees and line 2 large baking sheets with parchment paper. Set aside.
With a hand mixer or standing mixer, cream the unsalted butter, brown sugar, and granulated sugar together until it is light and fluffy (about 1 minute).
- Next, add in the egg. Cream the mixture until the egg is well combined.
Next, add in the vanilla, and mix until combined.
Add in the dry ingredients: baking soda, baking powder, salt, and all purpose flour. Mix until all of the ingredients are combined.
- Lastly, add in the chocolate chips. Mix until combined.
- Using a large cookie scoop, scoop out heaping balls of dough. Place 6 balls of dough on each cookie sheet, spacing them evenly apart. If there is any remaining dough, divide it among the 12 balls of cookie dough, gently adding it to each cookie dough ball.
- Bake in the oven for 14-16 minutes, or until the edges are slightly golden brown and the centers are puffed and just set. The cookies will continue to bake as they cool on the baking sheet (they will also deflate slightly—that’s normal).
- Allow to cool about 5 minutes before adding extra chocolate chips and sea salt to the tops of each cookie. Then remove from the baking sheet and allow to finish cooling a wire rack.
- Serve and enjoy.
Here are some of my other favorite cookie recipes:
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