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.
Ingredients You Need & Why
- 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
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.
Reader Comments and Reviews
Sally,
If increasing this recipe by half, how do you measure the eggs?
Thank you
Hi Debra, To halve an egg, you can crack it in a bowl, whisk to combine the yolk and white, measure it, then use half. Should be a couple Tablespoons.
I actually made this recipe as regular cookies instead of giant ones, and it was so good. One of my favourite chocolate chip cookie recipe out there.
Hi! Is a stand mixer necessary for this recipe? or can i use a flat paddled spoon instead?
Hi Lilly, a mixer is highly recommended when you need to cream butter and sugar for a recipe, like this one. However, you can make this chocolate chip cookie recipe without a mixer, because it uses melted butter. The main difference is the dough needs to chill before you roll and bake the cookies. Hope this helps!
I followed the notes section for making 24 regular size cookies. (Normally I make 12 large instead of 6 giant and they come out great.) This time they came out really flat and greasy. Any thoughts on what may have happened? I was wondering if maybe they needed more flour? After the first batch, I switched my oven to convection and it seemed to help a little. Thank you!
Hi Karen, was it particularly warm on the day you made these? That can sometimes happen when we make these during hotter weather—the melted butter and no chill time can make the cookies a bit greasier. If you notice that happening, you can pop the dough in the refrigerator for a bit before baking and that will help. So glad these are a favorite for you!
Can you tell me time and temp for 12 cookies? Thx
Hi TSK, cookies that size would likely take about 15-18 minutes. Same temperature. Enjoy!
I made these and OMG they are delish and a family favorite thank you
Hi, I just had a few questions. Could I batch up this recipe or not? I’m having a party and I need a lot. Is there a point where it loses efficacy? Also I wanted to do different flavours could I use the dough as a base and add different flavours such as pistachio and dark choc, white choc and macadamia, or choc and pretzel?
Hi Chloe, You can double the recipe with no problems (simply double all ingredient amounts), but tripling may be a bit overwhelming for your mixer. You can certainly use different add-ins. Hope they’re a hit at your party!
Does this recipe work well if doubled? I made some and they were great but would like to double the amount.
Hi Maddy, you can double the recipe with no problems (simply double all ingredient amounts).
I have made these several times now, first time as per the recipe and giant size but also using the same recipe and just roll them to normal size cookies and find they are even better than Sallys’s INCREDIBLE chewy chocolate chip cookie. That recipe has been my go to recipe for more than 10 years! I even made them for my wedding!
Best of all there is no refrigeration so if the craving hits one can whip up a batch right away!
They are always a huge hit when I make them for friends and family here in South Africa!
Excited to try this
Curious about 2 things, first what is the reason so many people are asking if they can leave the cornstarch out? And secondly, I am surprised there is no baking powder. Is it not needed in this recipe?
Hi Maddy, baking soda is our raising agent in this recipe. Cornstarch promises an extra soft and thick chocolate chip cookie, as Sally describes in the post above!
My go-to chocolate chip cookie recipe. I make them smaller and they turn out perfectly every time. Thanks for another family favorite! 🙂
Can I substitute 1/2 of the chocolate chips for m&m’s? Making these for my daughters friends and was just wondering.
Absolutely!
Delicious. I made 20 large cookies and baked them at 325F.
Normally cookie dough has to be chilled or the cookies will go flat after baking. Why does this recipe say no chilling?
Hi Chris, there is enough flour in this recipe to help soak up the wet ingredients, so chilling is not necessary. You certainly can if you wish, but the cookies are still nice and thick without that added step.
Made these as giant cookies, and again as normal size cookies, it’s a fantastic recipe. I love that it doesn’t require chilling, but I still throw it in the fridge while I wait for the oven to heat up. Will definitely keep this one saved, I’m sure to make it many many more times in the future
Hi, so I was wondering what is a good substitute for the cornstarch.
Hi Emi, You can leave it out if needed.
They turned out to be small
This is the best chocolate chip cookie I have ever had! I did make two changes – I used gluten free flour, and I measured out 3 ounces of dough for each cookie instead of 6 ounces and they were still plenty big. Thank you for a great recipe, definitely a keeper!
Hello Linda
What type of GF flour did you use ?
How long did you bake? Temp?
These are our new favourite cookie! They come out consistently well. We just used this recipe to make a pizookie by stuffing a circle cake tin with dough and it turned out amazing. We’ll definitely be doing that again!
These did NOT come out for me. They turned out flat. I tried these cookies, but made a last minute change with the kids to make the cookies smaller and I would not recommend. I think the butter to flour for me (despite following the recipe) was off and the cookies came out very flat. I don’t think it was a butter temperature thing, because I put them in the fridge for 30 minutes until they felt cold and still turned out flat. I’m not sure if the flour/butter ratio is different for a bigger vs. smaller cookie. I deleted this recipe for that reason and will not be making again.
Hi, can i brown the butter?
Hi Maggie, certainly! You will need softened butter for these cookies– if you brown the butter, you’ll need to wait for it to solidify before using in this recipe. We also have a brown butter chocolate chip cookies recipe, too!
I’m sorry if this was already asked, but what is the average diameter of the giant baked chocolate chip cookie? As listed in the recipe.
Hi Robyn, these cookies are about 5 inches in diameter.
I love how you explain every detail. I’ve tried the ‘best choc chip cookie’ recipe of yours and it was phenomenal.
Question – Can i skip cornstarch in this recipe? I know you mentioned that it’s avoidable in the chewy choc chip recipe.
Hi Vedanti, yes, you can skip the cornstarch if needed. Enjoy!
I skipped cornstarch and took some to my workplace. They all loved the cookies! thank you
Excellent recipe thank you.
Beautiful and delicious!! I usually do sugar free or bake with Coconut Sugar, but baked these as a Thank You to my coworkers for Nurse’s Week. I was so excited with the results.
These cookies were amazing. They were gooey on the inside, and a little bit crispy on the outside. Just how I like them. Obviously if you prefer them another way, you could cook them that way. But I would definitely recommend these. ♥️
These look like comfort cookies and I can wait to make them! I was wondering if I could 1/2 dark chocolate chips and 1/2 toffee chips? I don’t have enough dark chocolate and I think all toffee would be too sweet. Thanks!
Hi Helen, absolutely! Enjoy!
THESE! Are the best large cookies you can hope to find on the internet! I usually put 6 or so mini M&M’s on the top so when it bakes it looks like the Panera chipper but tastes WAYYYYY better! I do make 8 out of the dough and weigh it out so they are evenly distributed(my husbands greedy)…my husbands second favorite cookie! His first? Your soft snickerdoodles! Foolproof and heavenly. Thank you for these, I’m looking forward to your new book!
Thank you so much for your glowing review, Valerie!
Such a wonderful recipe to make after an exhausting day! Used your butter softening tip to make things even faster, and in under an hour I had a big comforting cookie to soothe my soul : )
Not being told otherwise, I’ve found using room temp cookie dough makes for very easy portioning.
Use a 10-oz bag of the Nestles Dark Chocolate Chips. You’ll toss the semisweet.
I make a similar recipe that I’ve doubled that gives me 54 cookies. I use a 2-Tbsp portion scoop.
Add 150 grams of toasted, coarsely chopped pecans for greater flavor. I’ll guess that’s about 3/4 cup. I weigh ingredients in grams. IMHO, everyone should. Gives more consistent results.
I must try an extra yolk or two in my recipe for the next batch.
These are perfection. The huge size makes them so much fun and I love that I still can say I technically only had one.
Can this recipe be doubled? Thanks!
Hi Rachel, you can double the recipe with no problems (simply double all ingredient amounts). Hope you enjoy the cookies!
Is there a substitute for cornstarch or can I leave it out?
You can leave it out if needed.