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.
By the way, if quick recipes are your jam, these cookies join 30+ others in my collection of Quick Dessert Recipes—ready in 1 hour or less!
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 (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)
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.
These cookies are so delicious. My family loved them especially my pregnant daughter lol. She loves her sweets even more so when she’s expecting lol. I only let her have 1 even though she begged for more lol.
I’m curious how I would convert these into peanut butter ones. Do you have a recipe for them?
Hi Christine, we’re so glad these were a hit! For a peanut butter version, you could try our 1 giant peanut butter cookie recipe instead. Divide the dough into 2-3 cookies, which will still be quite large. Hope this helps!
I enjoy reading your site. This is more a general question than for this recipe specifically. Do you have a general method of converting this, and any other cookie recipes to bars, and which type recipes should I not try to convert? I live alone, and making individual cookies is quite unnecessary for me. Thank you.
Hi Michael, it really depends on the exact cookie recipe and how much dough it produces, but in general, drop cookies like this convert well to bars. For a chocolate chip cookie bar recipe, we have 2 that we’d recommend: chocolate chip cookie bars in a 9-inch square pan or these M&M cookie bars in a 9×13-inch pan. Let us know if you give either a try!
Thank you kindly, Lexi. I shall give them each a try, and see if I can convert other drop cookie into bars. Again, thank you.
Another fantastic recipe! I may have cooked them a few minutes too long due to edges being crispy but the middles were soft and chewy. Whenever I want a new recipe to bake this is the first website I look at.
My family LOVED these. My little guys have been begging me to make them giant cookies and they were a huge success. I even had one of the pans wonky in the oven so I could cook all 6 at once and they still turned out perfectly.
Can I use the large cookies for cookie sandwiches?
Hi Carol, you can use this recipe for ice cream sandwiches! Let us know how they turn out.
This recipe looks delicious! I have a fan assisted oven and just wanted to check if the oven temperature needs to be adjusted? Can’t wait to make them.
Hi Tascha, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
I made these for my husband for his birthday and they came out perfect. He loved them. He and my son thought I got them from a bakery!
What is the approximate diameter of these cookies?
Hi Olivia, These cookies are about 5 inches in diameter.
I made several batches of these at half the size for a fire company bake sale. They sold out quickly with people asking for more. I love that they don’t need to be chilled when I need to make so many. I will definitely be using this recipe again and again.
This recipe is great! I made them slightly smaller and ended up making about 11 still big cookies. They baked for about 20 minutes and were just the perfect treat. They look as nice as bakery cookies!
Hi.. I don’t have cornstarch and am looking at subbing with xanthan gum … Would 1/2 tsp sound about right? Thank you. Laura
Hi Laura, we haven’t tested that exact substitution, so we’re unsure of the best amount. You can omit the cornstarch if needed.
First time making this recipe. I doubled the recipe tonight. It did not disappoint! Crispy and delicious. Can’t wait to make another batch! Had no idea the impact of cornstarch had on the recipe. Cookies came out beautifully, they did not spread or go flat. Thank you for sharing!
I have made these several times in varying sizes, the original 1/2 cup size as well as often making them 1/4 cup size (which is actually our preference, still giant but manageable.) I have gotten a request to make these with brown butter. Should I do that similar to the brown butter chocolate chip cookie recipe? Start with a little extra butter to account for evaporation, make sure to have the full amount in grams after browning, refrigerate to cool until a softened texture. Thank you in advance.
Hi Stefaney! Yes, that should work just fine here. Happy baking 🙂
I just finished making these GIANT CHOCOLATE CHIP COOKIES …This is not my first time making them either. I made them all throughout the school year for my granddaughter, Leah. She would take some to school and share with her friends . They call them grandma cookies ..On my granddaughter s birthday we had invited her classmates and that’s when I heard them say,” So, you’re the grandma that makes the grandma cookies. They are truly a hit around here for old and young. Thank you so much for a great recipe..I love everything you make.
I made cookies the day I read the recipe. They are delicious, as are all of the recipes I’ve tried from this site. Thank you Sally!
Hello,
Can I substitute coconut sugar for the granulated sugar?
Hi C, we haven’t tested that substitution, but the results will be different. We recommend sticking to the recipe as written for best results.
I’m confused- this is the same recipe as the Chewy Chocolate Chip Cookies and they need refrigerating
Hi Jane, the difference with this recipe is that we use softened butter rather than melted butter (what we use in the chewy chocolate chip cookies recipe). This allows us to skip the chilling step. Hope this helps!
SO yummy! Turned out just as I hoped… made 6 perfect cookies (with a little extra dough to sample raw 😉 ) Subbed in GF flour and arrowroot with no issue.
These will be on my normal rotation!
I made these for my daughter’s birthday party (she requested a BIG cookie), and they were such a hit with everyone. My sister grabbed one, looked at her husband and said, “I’m not sharing.”
The extra chips on top (with a little bit of flaky sea salt) really put them over the top. They looked like I bought them from a bakery. I did make them just slightly smaller, yielded 8 cookies instead of 6.
I loved that the cookies came out perfectly round whether you are making them big or small but I found them to be bland tasting with not enough depth of flavor and also not enough salt.
Hi Sally,
When I saw your recipe, I was intrigued by the fact they cookies did not require a chill in the fridge, and the use of corn starch to stop the spread. I used Kerry Gold butter, added toasted pecans, and kosher salt and instead of using semi sweet chips I used milk chocolate Ghirardelli chips as alternatives to the recipe. Also, I portioned them with a 1/4 cup scoop which resulted in 10 cookies total.
They were delicious. I was puzzled by the baker below who felt they lacked a depth of flavor, which made me wonder if she used the best of ingredients she could afford. I am a professional baker and have found if your ingredients are less than the freshest and of the best ingredients you will be disappointed with the results.
Now excuse me will I pre heat my oven, I have a chocolate craving.
Hi. Can I turn these cookies into lactation cookies?
Hi R, we haven’t made a lactation version of these cookies, but let us know if you do any experimenting!
Wow! That’s all I can say to describe this live-saving recipe. I made this for my family so I could pass some time. However, I did NOT expect their reaction! They were shocked and actually wondered if I secretly bought the cookies from the store. Props to this miracle of a recipe, I’m never gonna need another website for my baking guide again :>
Excellent recipe. I adapted to add about 1 cup of oats and various mix ins. Used approximately 2 tablespoon size mounded dough and cooked for 16 min. Yum!
Has anyone tried scooping 1/4 cup cookies? If it works for regular sized and 1/2 cup cookies, it would probably work for 1/4 cup! I wonder how long they would need?
I used my 1/3 measuring cup to scoop mine, I still wanted large cookies but not 1/2 cup large lol. I still did a heaping cup as suggested and got 10 cookies. They’re still baking so I can’t say for sure how long but for me it’s looking like about the same cook time I’ve got 6 on my first baking sheet and I think they will be done at the 22 minute mark.
Also these are still huge!