Introduction
There’s something deeply satisfying about baking a giant chocolate chip cookie. Maybe it’s the way it fills your kitchen with that classic buttery aroma. Or maybe it’s because it feels like a throwback to childhood, only bigger and better. Either way, this recipe delivers the kind of thick, gooey, bakery-style cookie that doesn’t require chilling or fuss.
If you’ve ever tried to get that perfect chewy edge with a soft, molten center, this is the one to bookmark. It’s fast, reliable, and made for sharing. Unless, of course, you don’t want to.
In the next sections, I’ll show you how to make your own giant chocolate chip cookies from scratch, with tips on flavor variations like brown butter or peanut butter twists.
Table of Contents
Ingredients for Giant Chocolate Chip Cookies
To get that perfect thick and chewy texture in every bite, you need the right balance of fat, sugar, and structure. This recipe keeps it simple, with no chilling required, but each ingredient still plays a key role.
- All-purpose flour: 2 and 1/4 cups to give the dough enough strength without drying it out
- Cornstarch: Helps keep the center soft and thick
- Baking soda: Adds lift while keeping the cookie dense
- Salt: Balances sweetness and deepens flavor
- Unsalted butter: Softened, not melted, for structure and richness
- Brown sugar: More moisture and chewiness
- Granulated sugar: Helps the cookie spread just enough
- Egg + extra yolk: Adds moisture and richness
- Vanilla extract: For warm, round flavor
- Semi-sweet chocolate chips: Use a heaping 1 and 1/2 cups for maximum coverage
These ingredients come together to make one bold, bakery-size giant chocolate chip cookie with crisp edges and a soft, melt-in-your-mouth center.
How to Make a Giant Chocolate Chip Cookie
Making a bakery-style cookie at home sounds complicated, but this version skips the chill time and delivers big results fast.
- Prep your oven
Preheat to 325°F and line two baking sheets with parchment paper. - Mix dry ingredients
In a medium bowl, whisk flour, cornstarch, baking soda, and salt until well combined. - Cream butter and sugars
In a large bowl, beat the softened butter with brown and white sugars until creamy. This step creates that soft and fluffy texture. - Add wet ingredients
Mix in the egg, extra yolk, and vanilla until smooth. The yolk helps give the cookie that rich, chewy finish. - Combine everything
Slowly mix the dry ingredients into the wet. Fold in the chocolate chips. The dough will be thick. - Shape the dough
Divide into six large portions. Each should be around a heaping half cup. Place two on each tray, spaced apart. - Bake
Bake for 20 to 25 minutes until the edges are lightly golden. The centers will look soft but will set as they cool.
Let the cookies cool on the tray for about 15 minutes. This helps the center firm up without losing its softness.
Flavor Variations and Add-Ons
Once you’ve mastered the base dough, it’s easy to switch things up. These ideas bring new layers of flavor to your giant chocolate chip cookie without needing a whole new recipe.
Brown Butter Twist
Swap the regular butter for browned butter. It adds a nutty, rich depth that pairs beautifully with the chocolate. Just let it cool before using so it doesn’t affect the dough texture.
Peanut Butter Version
Replace two tablespoons of butter with peanut butter. You’ll get a soft, slightly salty edge that works especially well with milk chocolate chips.
Double Chocolate Style
Inspired by Blake’s recipe, try using half chocolate chips and half chopped chocolate chunks. Add two tablespoons of cocoa powder to the dry mix for a more intense chocolate bite.
These upgrades keep the base recipe intact but give you options for customizing the cookie to your taste or occasion.
Tips for Perfect Giant Chocolate Chip Cookies
Even with a great recipe, small details can make or break your results. Here’s how to get that bakery-style texture every time.
Use room temperature ingredients
Softened butter and room temperature eggs blend more smoothly and help create an even dough.
Avoid overmixing
Once the dry ingredients are added, mix just until combined. Overmixing can lead to tough cookies.
Check for doneness by the edges
The center should still look soft when you pull the tray from the oven. If the edges are lightly golden, they’re ready. Let them finish setting as they cool.
Space them properly
These cookies spread a little as they bake. Keep at least six inches between each one to avoid overlap.
With these tips, your giant chocolate chip cookie will come out thick, chewy, and full of flavor, every single time.
FAQs about Giant Chocolate Chip Cookies
Can I make smaller cookies with this dough?
Yes. Scoop out heaping tablespoons instead of large portions. Bake at 350°F for 12 to 13 minutes or until the edges are lightly browned.
Why does the recipe use both brown and white sugar?
Brown sugar adds moisture and chewiness while white sugar helps the cookie spread slightly and gives it a crisp edge.
Do I need to chill the dough?
No. This recipe is designed to work without any chilling. Just mix, portion, and bake.
How do I keep the cookies soft for days?
Store them in an airtight container at room temperature. Adding a slice of bread inside the container helps maintain moisture.
Can I make smaller cookies with this dough?
If you want a classic small-batch option, try our best chocolate chip cookie recipe for soft, chewy results.
These answers cover the most common baking questions and help ensure your giant chocolate chip cookie turns out exactly as expected.
Nutrition Info for One Giant Chocolate Chip Cookie
These cookies are large, rich, and made to satisfy. Here is the estimated nutritional breakdown for one cookie when the dough is divided into six portions.
- Calories: 540
- Total Fat: 27g
- Saturated Fat: 16g
- Cholesterol: 80mg
- Sodium: 210mg
- Carbohydrates: 72g
- Sugar: 45g
- Protein: 5g
Keep in mind that exact values can vary depending on the brand of ingredients used. These cookies are meant to be an occasional indulgence, perfect for when you want something extra special.
Conclusion
A giant chocolate chip cookie is more than just dessert. It is a moment of comfort, a reward after a long day, or something fun to share with someone you love. This recipe makes it easy to enjoy that feeling without spending hours in the kitchen.
Now that you have everything you need, go ahead and give it a try. You might end up making it more than once. And if you do, feel free to leave a comment, share your results, or save the recipe for next time.
Big cookies, simple steps, and unforgettable flavor. That is all you really need.
Giant Chocolate Chip Cookie
Equipment
- Mixing bowls
- Electric mixer
- Baking Sheets
- Parchment paper
- Measuring Cups
- Cooling rack
Ingredients
Dough Ingredients
- 2 1/4 cups All-purpose flour
- 1 1/2 teaspoons Cornstarch
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3/4 cup Unsalted butter softened to room temperature
- 3/4 cup Brown sugar light or dark, packed
- 1/2 cup Granulated sugar
- 1 large Egg at room temperature
- 1 large Egg yolk at room temperature
- 2 teaspoons Vanilla extract
- 1 1/2 cups Semi-sweet chocolate chips plus extra for topping if desired
Instructions
- Preheat oven to 325°F and line baking sheets with parchment paper.
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add egg, egg yolk, and vanilla. Beat until well combined.
- Mix in dry ingredients gradually. Stir in chocolate chips.
- Divide dough into 6 large portions, about a heaping 1/2 cup each. Place 2 per sheet with space between.
- Bake for 20 to 25 minutes until edges are golden. Centers should appear soft.
- Cool on baking sheet for 15 minutes before serving.
Notes
For more creative cooking & baking inspiration ideas, explore the Pinterest or connect with us on Facebook.
