These Giant Chocolate Chip Cookies are a dream come true for cookie lovers, offering a perfect balance of crispy edges and a soft, chewy center. Packed with rich, melty chocolate chips and a hint of vanilla, each bite is a decadent treat that feels indulgent yet comforting. With just 15 minutes of prep and a quick 15-minute bake, you’re only an hour away from warm, gooey perfection.
Chilling the dough for 30 minutes ensures these cookies bake up thick and golden, with a texture that’s impossible to resist. Whether you’re sharing with friends or savoring one all to yourself, these oversized delights are guaranteed to bring joy to any moment. Perfectly sweet, buttery, and utterly satisfying, they’re the ultimate cookie experience.
Ingredients for Giant Chocolate Chip Cookies
- 1 cup (226 g) unsalted butter, melted and cooled to room temperature
- 1 cup (200 g) brown sugar, firmly packed
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature preferred
- 1 large egg yolk, room temperature preferred
- 1 ½ teaspoons vanilla extract
- 2 ¾ cups (350 g) all-purpose flour
- 1 Tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups (255 g) chocolate chips (recommended: ½ cup each of mini, regular, and jumbo semisweet)
Step-by-Step Instructions
- In a large bowl, combine the melted/cooled butter, brown sugar, and granulated sugar. Stir well until fully mixed.
- Add the egg, egg yolk, and vanilla extract to the butter mixture. Stir until completely combined.
- In a separate medium-sized bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, stirring until fully incorporated. Fold in the chocolate chips.
- Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes to chill.
- About 15 minutes before the dough is done chilling, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Once the dough has chilled, scoop ½ cup of dough and roll it into a round ball. Place the dough balls on the prepared baking sheets, spacing them several inches apart.
- Bake in the preheated oven for 14-16 minutes, or until the edges are golden brown.
- Allow the cookies to cool completely on the baking sheet before removing and enjoying.
How to Store and Keep Your Cookies Fresh
Once your giant chocolate chip cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the cookies in a freezer-safe bag or container for up to 3 months. Pro tip: Place a slice of bread in the container to keep the cookies soft and chewy!
Fun Variations to Mix It Up
Want to get creative? Try adding ½ cup of chopped nuts, like pecans or walnuts, for a crunchy twist. You can also swap out the chocolate chips for white chocolate, butterscotch, or even peanut butter chips. For a festive touch, sprinkle a pinch of sea salt on top before baking for a sweet-and-salty flavor.
Perfect Pairings for Your Cookies
These giant cookies are delicious on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream sandwiched between two cookies for an indulgent treat. For a cozy vibe, pair them with a cup of hot cocoa or coffee.
Time-Saving Tips for Busy Bakers
Short on time? Skip the chilling step and bake the cookies right away—they’ll still taste great, though they might spread a bit more. Alternatively, you can prepare the dough ahead of time and refrigerate it for up to 2 days or freeze it for up to 3 months. Just let it thaw slightly before baking.
Essential Equipment for Cookie Success
To make these cookies, you’ll need a large mixing bowl, a whisk, and a ½-cup measuring cup for scooping the dough. A parchment-lined baking sheet is key to prevent sticking, and a cooling rack ensures your cookies don’t get soggy as they cool.
Giant Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter melted and cooled to room temperature
- 1 cup brown sugar firmly packed
- 3/4 cup granulated sugar
- 1 large egg room temperature preferred
- 1 large egg yolk room temperature preferred
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 Tablespoon cornstarch
- 1/2 teaspoons baking soda
- 1/2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 1/2 cups chocolate chips I recommend using ½ cup each of mini regular, and jumbo semisweet chocolate chips
Instructions
- Combine melted/cooled butter, brown sugar, and granulated sugar in a large bowl and stir well.
- Add egg, egg yolk, and vanilla extract and stir until combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add flour mixture to butter mixture, stirring until completely combined. Stir in chocolate chips.
- Cover cookie dough with plastic wrap and transfer to refrigerator to chill for at least 30 minutes.
- About 15 minutes before dough is finished chilling, preheat oven to 350F (175C) and line baking sheets with parchment paper.
- Once dough has chilled and oven has preheated, remove cookie dough from fridge and scoop ½ cup (yes, cup!) of dough and roll into a round ball.
- Place cookie dough on prepared baking sheets, spacing several inches apart.
- Transfer to 350F (175C) oven and bake 14-16 minutes or until edges are beginning to turn golden brown.
- Allow cookies to cool completely on baking sheet before removing and enjoying.