Giant Chocolate Chip Cookies - Handle the Heat
Filed Under: Chocolate | Cookies

Giant Chocolate Chip Cookies

By Tessa Arias
  |  
October 7th, 2021
4.91 from 320 votes
4.91 from 320 votes

Giant Chocolate Chip Cookies might be as big as your face! They're ultra rich and thick, crisp at the edges, gooey in the middle, and chewy throughout.

Yield: 12 giant cookies

Prep Time: 20 minutes

Cook: 20 minutes

Tessa's Recipe Rundown...

Taste: Sweet without being cloying, slight butterscotch flavor, and plenty of chocolate chips.
Texture: Perfection. Crisp and chewy on the edges, ooey and gooey inside. These cookies warm out of the oven with a cold glass of (almond) milk may be one of my favorite things in life.
Ease: The actual dough isn’t very different from most chocolate chip cookie recipes, except this one uses cold butter. Then you roll gigantic balls of dough to bake, like seriously 4 times the size of most cookies!
Appearance: Mouthwatering.
Pros: These are the perfect warm-from-the-oven cookies and they are just sinful. They are big enough to share if you aren’t feeling so indulgent.
Cons: None.
Would I make this again? I’ve already made these cookies 3 times. This recipe is DANGEROUS.

Some desserts I have to be in the mood to eat. When it comes to chocolate chip cookies, however, I could always have one (or two).

The kind of chocolate chip cookie I’m in the mood for can vary, though. Cakey, crispy, chewy, gooey, nutty, there are so many different kinds. One of my favorites will always be the crisp and chewy yet melty and gooey kind that are best still warm with a glass of milk.

Cookie dough is great, but my greatest weakness has to be cookies just out of the oven. I mean, is there any aroma more intoxicating? My last meal on earth would have to include these giant chocolate chip cookies (maybe also some brownies) because they are that over-the-top good.

This recipe was partially inspired by Levain Bakery. I had the opportunity to visit a few years ago and while the cookies were absolutely gorgeous, I found them to be too much.

Four giant chocolate chip cookies

Which is something I never thought I’d saw. But you could only have a few bites before you felt such a heaviness sitting in your stomach. I think it’s because the center of those cookies is so underdone and gooey. Don’t get me wrong, it’s amazing, but I prefer something I can enjoy without such limits 😉

So this is my dream version of a huge, big, giant chocolate chip cookie that’s over the top but still edible and enjoyable to the last bite.

Take a peek below in the light pink box for my recipe tips and answers to common questions!

How to Make PERFECT Giant Chocolate Chip Cookies

Bowl of giant chocolate chip cookie dough

Use COLD butter for these Giant Chocolate Chip Cookies!

I know, this seems to go against everything you’ve learned that butter should be room temperature for creaming.

If you’ve read Tip #1 in my 3 Reasons Your Cookies Flop article, then you’ll know the calamity warm butter can cause your cookies. Overly warm butter all but ensures your cookies will spread out too thin and sad.

This recipe was developed to use cold butter to ensure the cookies stay ultra thick and tall and don’t flatten. Because of this, it’s best to use a stand mixer and not a hand mixer for this recipe.

Flat cookie made with warm butter vs. thicker cookie made with cool butter

Chocolate chips and chunks = maximum gooeyness!

I use both chocolate chips and chocolate chunks in this recipe to get the most gooey delicousness possible.

If using chocolate chunks, be sure to chop up the chocolate yourself. Pre-made chocolate chunks won’t get as gooey.

You can also use baking wafers, discs, or feves such as these in place of the chunks.

Baking Soda vs. Baking Powder in Cookies:

This recipe for Giant Chocolate Chip Cookies uses both baking powder and baking soda for the best of both worlds.

Baking powder and baking soda are both chemical leaveners that work to create light textures in baked goods. Although baking powder actually contains baking soda, the two leaveners are very different. Baking powder and baking soda are not interchangeable – just take a look at the impact the type of leavener used had on each of the cookies below!

Find out more on the shocking differences between these two leaveners in my Baking Soda vs. Baking Powder article.

comparison of chocolate chip cookies made with baking powder vs baking soda

How to shape giant cookie dough balls:

I used my biggest cookie scoop with a kitchen scale to get accurate portions of this dough. Each ball of dough is a whopping quarter pound!

Balls of big and thick chocolate chip cookie dough

Sea Salt? The secret to extra tasty cookies!

This is optional, but you can add a sprinkling of flaky finishing sea salt to the cookies right after pulling them out of the oven really brings out that butterscotch flavor. I love fleur de sel for this. Not to mention it makes the cookies that much more mouthwatering visually!

How to Make These Cookies Ahead of Time:

These cookies are particularly best the day they’re baked, in my opinion.

For this reason, I prefer to freeze the balls of cookie dough. Get my full instructions on how to freeze cookie dough here. If baking from frozen, reduce the heat to 340°F and add a few minutes to the baking time.

Giant chocolate chip cookies cut in half with gooey chocolate

More Amazing Chocolate Chip Cookie Recipes:

4.91 from 320 votes

How to make
Giant Chocolate Chip Cookies

Yield: 12 giant cookies
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Giant Chocolate Chip Cookies might be as big as your face! They're ultra rich and thick, crisp at the edges, gooey in the middle, and chewy throughout.

Ingredients

  • 3 cups (380 grams) all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 sticks (227 grams) cold unsalted butter, cubed
  • 3/4 cup (150 grams) granulated sugar
  • 1 1/4 cups (250 grams) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (255 grams) semisweet chocolate chips
  • 1 cup semisweet chocolate chunks or wafers
  • Flaky sea salt

Directions

  1. Preheat the oven to 375°F. Line two large baking sheets with parchment paper.
  2. In a medium bowl combine the flour, baking soda, baking powder, and salt.
  3. In the bowl of a stand mixer, beat together the butter, granulated sugar, and brown sugar on medium-high speed until well combined and fluffy. Add the eggs, one at a time, then add in the vanilla and beat until combined. Gradually beat in the flour mixture on low speed until combined. Beat in the chocolate chips and half the chunks.

  4. Weigh out 1/4 cup (4 ounces or 113 gram) portions of dough and roll into an even ball. Place the dough balls on the prepared baking sheets, spacing far apart. Bake 6 cookies per pan. Press chocolate chunks into the top of each ball of dough.

  5. Bake for about 15-20 minutes, or until the cookies are slightly browned at the edges and puffy. Bake longer for crispier, chewier cookies, bake less for ooey gooey cookies. Sprinkle with sea salt.

  6. Cookies will deflate slightly as they cool. They are best the day they are baked but may be stored in an airtight container for 2 days.

Recipe Video

Course : Dessert
Cuisine : American
Keyword : Chocolate

This post was originally published in 2012 and updated in 2020 with recipe improvements, baking tips, and new photos. Photos by Ashley McLaughlin.

May 2020 Baking Challenge

This recipe was the selection for the May 2020 baking challenge! See the entries below and check out the current monthly challenge here!

Tessa Arias
Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

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Recipe Rating




  1. #
    SN — November 26, 2022 at 6:25 am

    Made with only abt 100g sugar and 150g brown sugar and it still tastes great and have a nice spread.

  2. #
    Amanda C — October 29, 2022 at 1:16 pm

    Love, love, love these chocolate chip cookies!! They are always best while still a little warm but still gooey and delicious when they are completely cooled too. I like to make these and follow the instructions for freezing the dough. Once they are frozen it’s very easy to have warm gooey goodness on cold days. Or, if it has been a rough day my husband finds it easy to make me a cookie. I put all the baking instructions on the freezer bag (tip for the ladies out there to get their husbands to bake up a cookie!!)
    Thank you for sharing the recipe Tessa!

  3. #
    David Weaver — September 28, 2022 at 4:56 am

    Hi, I love you website. I am the type of man who has trouble making coffee. But….., your directions and layout for each cookie makes it a whole lot easier to create the cookies without my whole family saying “no thanks, trying to lose weight”. So my first attempt will be the crispy cookies.

    I do have a couple questions about other baking type problems. The first question is that when I try to ice a cake, it tears up the top of the cake. I do fear that the answer is that I am using the lazy mans way of baking…..Pre-made cake mixes and pre-made icing. I use Betty Crocker super moist cake mix and Pillsbury chocolate fudge frosting. Even if I warm the icing, it will still tear the skin of the cake off. Maybe I should make it from scratch.

    By the way, I am an older man, a widower who doesn’t know how to cook except for burgers, dogs, and steak, of which I have only mastered one – steak. Do you step out of the bakery field and create master burgers? How can I keep from making my siblings prefer Macdonalds over my burgers?

    The last question I have is about bar cookies. Do you have any particular layered bar cookies that you would recommend, as well as tips for our taking?

    I hope you actually get to red this in lieu of an assistance(s). You have a very warm and endearing personality, and of course, very pretty with a contagious smile.

    Sorry for the length, have a great day and remember that just one smile can change a persons life.

    • #
      Kiersten @ Handle the Heat — October 4, 2022 at 9:54 am

      Hi David! Thanks so much for your comment! I will definitely pass your compliments along to Tessa! To answer your questions:
      – When icing a cake, always make sure that your cake layers are 100% cooled. I actually prefer to make my cakes a day ahead, wrap each layer well in plastic wrap, and place in the freezer overnight. Frosting frozen cakes is a breeze, because they’re a lot sturdier this way! Also, it sounds like your pre-packaged frosting might be too firm. Place it in a bowl and beat it on low for a few minutes. This will loosen it up without warming it up (warm frosting can get soupy fast), and the low speed will prevent it from aerating too much (which is also not preferable). Of course, if you feel you’re ready to venture into scratch-made frostings, Tessa has countless on the website that are delicious. Be sure to check out the pink tip box above each recipe for her fantastic tips and so much great info!
      – Unfortunately, we are bakers and I can’t give you too much assistance when it comes to burgers! I’m sure a good search online will provide you with more info there!
      – Finally, you can find all Tessa’s cookie bars here!
      Have a wonderful day and happy baking!!

  4. #
    Danny — September 24, 2022 at 3:33 pm

    Hey guys, I’m back again with another successful finished product!
    I was so happy with the brown butter chocolate chip cookies, that I also wanted to try other cookies on your website.
    While the former came out soft and chewy, crisp slightly, these came out with a loud crisper with an even softer texture and gooey center. So one is chewy and the other isn’t for a nice variety!

    I put a little bit of hershey’s symphony toffee and Rolo for “decoration” and a bit of variety.

    My mom loved these and she normally doesn’t like to eat cookies! Great recipe once again guys and gals!

    Here it is 🙂

    https://imgur.com/a/k7Fg9VR

  5. #
    Brandy S. — September 3, 2022 at 3:03 pm

    I have been trying to find the perfect giant chocolate chip cookie recipe, and I’m pretty sure I finally found it. I did the recipe by grams, made the 4 Oz balls, and added some with and without walnuts. They taste amazing! To bad I can’t add pictures so you guys can see what they look like. I would definitely recommend this recipie as is.

    • #
      Kiersten @ Handle the Heat — September 6, 2022 at 9:42 am

      Yay!! So glad you enjoyed these cookies so much, Brandy!

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