Forget the standard flat, small cookies of the past. If you want a Giant Chocolate Chip Cookie that rivals those famous bakery treats—with a crisp, golden-brown edge and a thick, unbelievably soft, gooey center—this is the recipe you need. This cookie isn’t just big; it’s engineered for perfection, designed to be chewy without being dense and rich without being greasy.
The secret to this impressive size and structure lies in two key techniques we’ll cover in depth: a higher ratio of brown sugar for ultimate moisture retention, and a non-negotiable chilling period that locks the fat in place, ensuring your cookie spreads just enough without collapsing.
Whether you bake them individually for a stunning dessert or slice them up for a party, this Giant Chocolate Chip Cookie Recipe is guaranteed to be your new go-to. Get ready to pull the most beautiful, thick, and utterly decadent cookies out of your oven!
Why This Giant Cookie Recipe Works Every Time
Achieving a truly giant, thick cookie requires a different approach than a standard drop cookie. We rely on science to ensure they stay thick and don’t spread too thinly.
- Chilling is Mandatory: Chilling the dough solidifies the butter. When the dough goes into the hot oven, the butter takes longer to melt, allowing the edges to set before the centers, which results in a thicker, chewier cookie that holds its shape.
- High Brown Sugar Content: We use more brown sugar than granulated sugar. Brown sugar contains molasses, which is acidic, promoting a tender crumb, and hygroscopic, meaning it attracts and retains moisture. This is key to keeping the gigantic cookie centers soft and gooey.
- Thick Dough Balls: By using an extra large scoop (up to a 1/2 cup of dough per cookie), we ensure the cookie has enough mass to develop that soft center before the edges are fully baked. The high-volume dough is what prevents it from tasting dry.
- Slightly Higher Baking Temperature: Baking at 375∘F gives the cookies an initial burst of heat, which encourages the edges to set quickly, further supporting the thick structure.
Ingredients
Use high-quality butter and chocolate chips, as their flavor is concentrated in these massive cookies.
For the Giant Chocolate Chip Cookies (Yields 8-10 massive cookies)
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 3/4 cup packed dark brown sugar (for deep flavor and chew)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 21/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon Kosher salt (fine grain)
- 1 1/2 cups high-quality chocolate chips, chunks, or discs (we recommend a mix of semi-sweet and milk chocolate)
- Flaky sea salt (for finishing)
Step-by-Step Instructions: Mix, Chill, and Bake
Follow the instructions carefully, especially the chilling step, for the ultimate bakery-style result.
Part 1: Mixing and Chilling the Dough (15 Minutes Prep + 1 Hour Chill)
- Prep Oven: No need to preheat the oven yet. Line a large baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl (or stand mixer), beat the softened butter, brown sugar, and granulated sugar on medium speed for 3–4 minutes until the mixture is light, fluffy, and noticeably paler in color. This process incorporates air, which is essential for a tender cookie.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, and fine Kosher salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture on low speed. Mix only until the flour streaks disappear. Do not overmix, which develops gluten and can make the cookies tough.
- Fold in Chocolate: Use a rubber spatula to gently fold in the chocolate chips/chunks. Reserve about 1/4 cup of chips for placing on top later.
- Scoop and Chill (CRUCIAL): Use an extra-large cookie scoop or measure out 1/3 to 1/2 cup of dough for each cookie ball. Place the large balls on the prepared baking sheet.
- Refrigerate: Cover the tray loosely with plastic wrap and refrigerate the dough balls for a minimum of 1 hour. For the thickest, most flavorful result, chill the dough for 24 hours.
Part 2: Baking and Finishing (14-16 Minutes)
- Preheat Oven: Once the dough is chilled, preheat your oven to 375∘F (190∘C).
- Bake: Place 4 to 5 large dough balls on a baking sheet, ensuring they are spaced far apart (they will spread significantly).
- Initial Bake: Bake for 8 minutes.
- Add Topping and Finish: Remove the tray from the oven. Quickly press a few of the reserved chocolate chips into the top of each cookie dough ball and sprinkle with flaky sea salt. Return to the oven and continue baking for another 6–8 minutes.
- Check Doneness: The cookies are done when the edges are deep golden brown and set, but the centers still look soft, puffy, and slightly underbaked.
- Cool (Non-Negotiable): Remove from the oven and let the cookies cool on the baking sheet for 10 minutes. This is essential—the residual heat finishes cooking the centers to that perfect gooey texture.
- Serve: Transfer the Giant Cookies to a wire rack to cool completely, or serve warm with a scoop of ice cream.
Pro Tips for the Best Giant Cookies
These techniques are the difference between a large cookie and a truly bakery-style, thick giant cookie.
- Don’t Substitute the Sugar: The ratio of dark brown sugar to granulated sugar is key. The dark brown sugar provides the necessary moisture and molasses flavor, while the granulated sugar aids in spreading just enough and gives the crispy edge. Using less brown sugar will result in a drier cookie.
- The Pan Bang Technique (Advanced Tip): For extra texture and those beautiful wrinkled edges, during the last 5 minutes of baking, lift the baking sheet a few inches and drop it back down onto the oven rack. This slightly deflates the puffiness, encouraging the edges to wrinkle and the center to remain dense. Repeat this once or twice until the desired ripple effect is achieved.
- Use Room Temperature Eggs: Cold eggs can seize up the butter mixture, resulting in a less airy batter. Ensure your eggs are at room temperature (warm them in a bowl of hot water for 5 minutes if needed).
- The Flaky Salt is Essential: Do not skip the sprinkle of flaky sea salt (like Maldon) right before baking. It cuts through the richness and enhances the overall flavor profile, adding a professional touch.
- Don’t Overcrowd the Pan: Only bake 4-5 giant cookies per sheet. If they touch, they will merge and not develop the proper edges.
Serving Suggestions and Creative Variations
These Giant Chocolate Chip Cookies are an experience in themselves, but they pair beautifully with cold, creamy desserts.
Serving Suggestions
- Ice Cream Sandwich: Slice a cooled Giant Cookie in half horizontally and fill it with a large scoop of vanilla bean ice cream for an epic, shareable ice cream sandwich.
- Skillet Style: Bake one Giant Cookie in a small, oiled cast-iron skillet (6 or 8 inches) and serve it warm with a drizzle of caramel and a scoop of ice cream right out of the pan.
- Milk & Coffee: Serve them slightly warm with a cold glass of whole milk, or pair them with a rich espresso to balance the sweetness.
Flavor and Texture Variations
- Nutty Crunch: Toast and fold in 1/2 cup of chopped pecans or walnuts with the chocolate chips.
- Salted Caramel Swirl: After scooping the dough, press a small divot into the center of the dough ball and spoon in 1/2 teaspoon of thick salted caramel sauce before chilling and baking.
- Triple Chocolate: Use a mix of dark chocolate, milk chocolate, and white chocolate chips for a rich, complex flavor profile.
- Brown Butter Base: For an even deeper, nuttier flavor, brown the butter first (as described in the The Ultimate Soft and Chewy Chocolate Chip Cookies recipe) and let it cool until solidified before proceeding with the creaming step.
Frequently Asked Questions (FAQ)
- Why is chilling the dough so important for Giant Cookies? Chilling the dough solidifies the fat (butter). When the cold dough hits the hot oven, the dough spreads slowly, giving the edges time to set and creating that thick, tall structure. If you skip the chill, the butter melts too fast, and the cookies will spread into thin puddles.
- Can I freeze the Giant Cookie Dough? Yes! This dough freezes perfectly. Scoop the large dough balls onto a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe zip-top bag. They can be stored for up to 3 months. When ready to bake, place the frozen dough balls on a baking sheet and add 3–5 minutes to the overall baking time. Do not thaw the dough before baking.
- What kind of chocolate is best for a thick cookie? We highly recommend using a mix of high-quality chocolate chunks or chopped chocolate bars (like Ghirardelli or Valrhona) instead of standard chips. The higher quality chocolate melts into beautiful, luxurious pockets, and the jagged edges of chopped chocolate give the cookies an appealing, messy texture.
- How do I prevent my Giant Cookies from getting hard and dry? The biggest mistake is over-baking. Pull the cookies out of the oven when they still look soft and slightly wet in the center. The baking sheet’s residual heat will finish the baking process on the counter. If they look completely done and dry in the oven, they will be hard once cooled.
- How do I store the leftovers? Store completely cooled Giant Cookies in an airtight container at room temperature for up to 4 days. To keep them ultra-soft, add half a slice of plain bread (like sandwich bread) to the container. The bread will absorb any excess air moisture, keeping the cookies moist and soft.
This Giant Chocolate Chip Cookie is truly a masterpiece of a recipe. Enjoy the baking and the incredible flavor!
Don’t forget to Pin this show-stopping recipe for your next gathering and share your favorite chocolate chip blend in the comments below!
The Best Giant Chocolate Chip Cookies
These bakery-style giant chocolate chip cookies are thick, gooey, and packed with rich chocolate chips and crunchy walnuts. Soft in the center and golden on the edges — they’re an indulgent upgrade on a classic favorite!
Equipment
- mixing bowls
- hand or stand mixer
- rubber spatula
- baking sheets
- parchment paper
- ice cream scoop
- wire cooling rack
Ingredients
- 2 2/3 cups all-purpose flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp sea salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups walnuts, coarsely chopped
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper. In a bowl, combine flour, cornstarch, baking powder, baking soda, and sea salt. Mix well.
- In a separate bowl, cream together butter, brown sugar, and granulated sugar until smooth, about 2 minutes.
- Add eggs one at a time, beating after each addition, then mix in vanilla extract.
- Gradually add the dry ingredients to the butter mixture. Mix on low speed until just combined. Fold in walnuts and chocolate chips with a spatula.
- Using a large ice cream scoop, form 12–15 giant cookie dough balls. Place on baking sheets 2 inches apart.
- Bake on the center rack for 10–12 minutes or until lightly golden. Let cookies cool on the baking sheet before serving. Enjoy warm or with a scoop of vanilla ice cream.
Notes
Enjoy these cookies warm or pair them with ice cream for an indulgent dessert sandwich.
Freezing or Storage Tips: Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, layer cookies between parchment paper in an airtight container or bag for up to 3 months. You can also freeze unbaked cookie dough balls and bake straight from frozen with 1–2 extra minutes of baking time.