If you’ve ever found yourself dreaming of bakery case perfection at home, this Giant Chocolate Chip Cookies recipe is about to make your sweet tooth sing. Each cookie boasts a crisp golden edge, a thick, chewy center, and gooey pockets of melted chocolate in every glorious bite. The secret isn’t just in their size, but in that exquisite balance of buttery dough, brown sugar depth, and just the right touch of salt. Once you bake these beauties, you’ll never go back to ordinary-size cookies again—get ready for a cookie experience that’s big in every way!
Ingredients You’ll Need
Every ingredient in these Giant Chocolate Chip Cookies is a superstar, working together to create those bakery-style cookies you crave. These are classic, reliable staples, but the magic happens when you pay attention to each one—choose good chocolate, real butter, and don’t skip the sea salt for a flavor that pops.
- All-purpose flour (3 cups): Provides structure and that perfect chewy crumb to support those giant cookies.
- Baking soda (1 teaspoon): Reacts with the brown sugar and butter for just the right rise and golden color.
- Baking powder (1/2 teaspoon): Adds a little extra lift, ensuring your cookies are thick rather than flat.
- Salt (1/2 teaspoon): Enhances all the sweet flavors, making the chocolate stand out even more.
- Unsalted butter, softened (1 cup): Gives the cookies rich flavor and keeps the centers lush and tender.
- Brown sugar, packed (1 cup): Adds moisture and that classic slight butterscotch, caramel undertone.
- Granulated sugar (1/2 cup): Brings sweetness and encourages crisp, golden edges.
- Large eggs (2): Bind everything together and add to the decadent chewiness of these cookies.
- Vanilla extract (2 teaspoons): Rounds out all the flavors, making your whole kitchen smell like heaven.
- Semi-sweet chocolate chips (2 cups): The star ingredient: opt for good-quality chips for those dreamy, melty pools.
- Flaky sea salt for sprinkling (optional): A final flourish that seriously elevates the flavors to bakery status.
How to Make Giant Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C), making sure it’s properly hot for even baking. Line a large baking sheet with parchment paper—this prevents sticking and guarantees perfectly golden undersides, plus clean-up is a breeze.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and whisk together the flour, baking soda, baking powder, and salt. This quick step evenly distributes the leaveners and salt, setting the stage for those thick, chewy Giant Chocolate Chip Cookies we all want.
Step 3: Cream the Butter and Sugars
In your largest mixing bowl, beat the softened butter with both brown sugar and granulated sugar until the mixture is light and fluffy. This step is key: it melts the sugars into the butter, giving your cookies remarkable texture and flavor depth.
Step 4: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition so your dough stays silky-smooth. Next, pour in the vanilla extract and mix until everything smells sweet and irresistible.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture. Stir until just combined, being careful not to overmix—this is how you keep your Giant Chocolate Chip Cookies wonderfully tender and soft in the center.
Step 6: Fold in Chocolate Chips
Switch to a spatula, then add the chocolate chips, gently folding them in so every bite will be studded with gooey chocolate. If you want to be extra, save a handful to press on top of each dough mound—it makes for the prettiest cookies.
Step 7: Portion and Bake
Scoop out big portions of dough (about 1/3 cup each) and place them on your prepared baking sheet, leaving at least three inches between each. If you love a salty-sweet combo, sprinkle a pinch of flaky sea salt over the tops. Bake for 15–18 minutes, until the edges are golden and the centers look just a touch underdone. That’s your signal for chewy perfection!
Step 8: Cool and Enjoy
Let your cookies rest on the baking sheet for five minutes before gently transferring them to a wire rack. This helps them set up and stay magically gooey in the middle, so don’t skip this crucial step.
How to Serve Giant Chocolate Chip Cookies
Garnishes
A sprinkle of flaky sea salt right after baking takes these Giant Chocolate Chip Cookies to the next level. You can also drizzle with melted chocolate, dust with powdered sugar, or even add a scoop of vanilla ice cream on the side for a little extra indulgence.
Side Dishes
Nothing pairs better with a warm, freshly baked cookie than a cold glass of milk—classic and utterly satisfying! If you want to go all out, serve these cookies alongside a mug of rich hot chocolate, or even fresh berries for a sweet-and-tart contrast.
Creative Ways to Present
Build a cookie tower for a party centerpiece, wrap them individually in parchment with a ribbon for perfect gifts, or sandwich two Giant Chocolate Chip Cookies with ice cream in between for the ultimate homemade ice cream cookie sandwich. These giant cookies are just begging to be shown off.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Giant Chocolate Chip Cookies in an airtight container at room temperature for up to three days. They’ll stay chewy and soft, especially if you tuck a slice of bread inside the container to maintain moisture.
Freezing
You can freeze baked cookies or unbaked dough portions! For baked cookies, let them cool completely, then store in a zip-top bag or airtight container in the freezer for up to three months. For unbaked dough, scoop and freeze the dough balls on a tray, then transfer to a bag to grab and bake whenever cravings strike.
Reheating
To bring that fresh-from-the-oven magic back, pop your cookie in the microwave for about 10 seconds, or warm it in a 300°F oven for 4 to 5 minutes. Your Giant Chocolate Chip Cookies will taste just as dreamy as the day they were baked.
FAQs
Can I make these Giant Chocolate Chip Cookies smaller or larger?
Absolutely! For smaller cookies, scoop tablespoons of dough and adjust baking time down by a few minutes. For even bigger cookies, increase the scoop size and add a minute or two—but watch closely so the edges don’t over-bake.
Why do my cookies come out flat?
If your cookies are spreading too much, make sure your butter isn’t too melted and that you’re properly measuring flour. Chilling the dough before baking helps keep them thick and chewy, just like a bakery cookie.
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even dried cherries are delicious additions. Just keep the total mix-ins around two and a half cups so the cookies hold together well.
Is it necessary to chill the dough?
While it’s not required, chilling the dough for 30 minutes gives the flavors time to develop and helps the cookies bake up thicker, with that irresistible chewy center. If you have the patience, it’s totally worth it!
How do I get those perfect melty chocolate pools on top of the cookies?
Save a small handful of chocolate chips to press into the tops of each dough ball right before baking. This manual placement creates picture-perfect Giant Chocolate Chip Cookies every time.
Final Thoughts
Baking a batch of Giant Chocolate Chip Cookies is a surefire way to bring smiles to everyone at your table—or just to treat yourself! They’re easy enough for weeknight cravings, impressive enough for a special occasion, and always, always worth it. Don’t wait—your perfect oversized cookie awaits!
Print
Giant Chocolate Chip Cookies Recipe
- Total Time: 33 minutes
- Yield: 10 giant cookies 1x
- Diet: Vegetarian
Description
Indulge in these bakery-style Giant Chocolate Chip Cookies that are chewy on the inside, crispy on the edges, and loaded with gooey chocolate chips. Perfect for satisfying those sweet cravings!
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine Wet and Dry: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in Chocolate Chips: Evenly fold in chocolate chips.
- Scoop and Bake: Scoop large portions of dough onto the prepared baking sheet, sprinkle with sea salt if desired, and bake for 15-18 minutes.
- Cool and Serve: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For bakery-style texture, chill the dough for 30 minutes before baking.
- Store in an airtight container to keep them chewy.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 giant cookie
- Calories: 410
- Sugar: 28g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
