Here is a big, easy cookie recipe you can make at home. These giant chocolate chip cookies are soft in the middle and lightly crisp at the edge. They bake up tall and impressive, and they are great for sharing or saving for snacks.
introduction
These Giant Chocolate Chip Cookies are simple to make and very satisfying. You get a large cookie that stays soft in the center and has a nice brown edge. If you want a nutty twist to try later, you might like this almond butter chocolate chip cookies recipe for another idea. In this introduction I will tell you what makes these cookies special and what to expect when you bake them.
Why You’ll Love This Giant Chocolate Chip Cookies
You will love these cookies because they are big, soft, and full of chocolate. The dough uses both an egg and an egg yolk. That gives the cookie extra richness and chew. The brown sugar adds flavor and moisture, and the cornstarch helps keep the middle soft. The recipe makes six very large cookies that feel special and homemade.
These cookies are easy to form. You portion the dough into six parts, shape them into mounds, and bake. They look homemade and bakery-style at the same time. They also keep well for several days, so you can make them ahead for a party or for quick snacks.
Why Make This Recipe
Make this recipe when you want a treat that feels special without a lot of fuss. It uses simple pantry ingredients and one bowl for the wet mix plus a bowl for dry ingredients. The recipe bakes at a moderate temperature so the edges set while the center stays soft. If you want a cookie that looks like it came from a bakery, these giant cookies fit the bill.
This recipe is also flexible. You can press extra chips on top after baking for a nice look. You can change the chocolate to dark or milk, or add nuts if you like. Because the dough portions into just six cookies, each one is a full snack and is easy to wrap or give as a gift.
What You Need for Giant Chocolate Chip Cookies
You need basic tools and a few simple ingredients. For tools, have a medium bowl for dry ingredients, a large bowl for mixing, a mixer or a strong hand to cream butter and sugars, a scale or measuring cups, and three baking sheets lined with parchment or silicone mats. A wire rack for cooling helps the cookies finish properly.
For ingredients, use room temperature butter and eggs when the recipe asks for them. The flour should be spooned into the cup and leveled for accurate measure. Use good quality chocolate chips for the best flavor. See the ingredients list below for exact amounts.
How to Make Giant Chocolate Chip Cookies
The method is simple. First you mix the dry ingredients in one bowl. Then cream the butter and sugars, add the eggs and vanilla, and mix in the dry mix slowly. Fold in chocolate chips. Shape the dough into six large mounds and bake at a lower oven temperature so the cookies bake evenly without burning the edges.
After baking, the cookies will look very soft in the middle. Let them cool on the baking sheet for 15 minutes. The cookies will set as they cool, so do not overbake. You can press a few extra chocolate chips on top after they cool a bit to make them look extra pretty.
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 (12 Tbsp; 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)
Directions:
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.
Best Ways to Serve Giant Chocolate Chip Cookies
Serve these cookies warm or at room temperature. Warm cookies paired with a cold glass of milk is a classic, easy choice. You can gently warm a cookie in the microwave for 8–10 seconds to get the center soft again. A scoop of vanilla ice cream between two cookie halves makes a quick ice cream sandwich.
For a party, arrange the cookies on a platter with napkins and small plates. You can also package them in a simple box or wrap them in plastic wrap and tie with a ribbon for gifts. If you serve them with coffee or tea, they pair well with medium roast coffee or a black tea.
How to Store Giant Chocolate Chip Cookies
Store the cookies at room temperature in an airtight container. Place a sheet of parchment or wax paper between layers so the chocolate does not stick. They will stay fresh up to 1 week at room temperature.
For longer storage, freeze cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Thaw at room temperature when you are ready to eat. You can also warm frozen cookies in a low oven for a few minutes.
Easy Tips to Make Giant Chocolate Chip Cookies
- Use room temperature butter and eggs. They mix together more evenly and give a better texture.
- Measure flour by spooning into the cup and leveling off. Too much flour makes cookies dry.
- Do not overmix after adding flour. Mix just until the dry ingredients are combined.
- Chill the dough briefly if it feels too soft to shape. Cooler dough will hold a mound shape better in the oven.
- Place the dough mounds at least 6 inches apart. These cookies spread a little and bake tall.
- Check the cookies at 20 minutes. They should be lightly browned at the edges and soft in the center. They will firm up as they cool.
Try These Variations of Giant Chocolate Chip Cookies
- Double chocolate: Replace 1/4 cup of flour with 1/4 cup cocoa powder and use dark chocolate chips.
- Nutty add-in: Stir in 1/2 cup chopped nuts like walnuts or pecans for crunch.
- Sea salt finish: Sprinkle a pinch of flaky sea salt on top right after baking for a salty-sweet contrast.
- White chocolate and macadamia: Swap half the chocolate chips for white chips and add 1/2 cup macadamia nuts.
- Oat add: Replace 1/2 cup of flour with 1/2 cup old-fashioned oats for a chewier bite.
Common Questions About Giant Chocolate Chip Cookies
Q: Can I make smaller cookies with this dough?
A: Yes. If you make smaller cookies, reduce the bake time to about 10–14 minutes depending on size. Watch for lightly browned edges.
Q: Can I use salted butter instead of unsalted?
A: You can. If you use salted butter, skip or reduce the extra salt in the recipe to avoid an overly salty cookie.
Q: Why add cornstarch?
A: Cornstarch makes the cookie tender and helps keep the center soft. It is a small addition but it affects texture.
Q: Can I freeze the dough before baking?
A: Yes. Firmly wrap each dough mound and freeze. Bake from frozen, adding a few extra minutes to the bake time.
Q: What if my cookies spread too much?
A: The dough may be too warm or you used too little flour. Chill the dough and make sure to spoon and level the flour when measuring.
Final Thoughts
These Giant Chocolate Chip Cookies make big, soft cookies that are easy to bake and fun to share. The recipe uses simple techniques and ingredients but gives a strong result. The cookies look and taste like a bakery treat, while still being simple enough for a weeknight bake.
Ready to Give It a Try?
Make a batch and watch how people react when they see the size and texture. Follow the steps, use good chocolate, and enjoy the warm, soft centers. These cookies are a great way to make a simple moment feel special.
Print
Giant Chocolate Chip Cookies
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These giant chocolate chip cookies are soft in the middle and lightly crisp at the edge, perfect for sharing or as a satisfying snack.
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 (12 Tbsp; 170g) unsalted butter, softened
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 egg yolk
- 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 mats.
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until creamy (about 2 minutes).
- Add the egg, egg yolk, and vanilla extract, mix until combined.
- Add in the dry ingredients and chocolate chips until a thick dough forms.
- Divide dough into 6 portions, shape into mounds, and place on baking sheets with at least 6 inches apart.
- Bake for 20-25 minutes or until edges are lightly browned; centers will be soft.
- Cool on baking sheet for 15 minutes before transferring to wire racks.
- Press extra chocolate chips onto the tops, if desired.
Notes
Cookies stay fresh covered at room temperature for up to 1 week. You can freeze the dough for later use.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg