These giant chocolate chip cookies are extra thick, extra chocolatey and extra big! The best part is that there’s no chilling required so this recipe is quick and easy to make. Get a big glass of milk ready!
What makes a perfect chocolate chip cookie? In my opinion, it must be thick and chewy in the middle, crispy on the edges, and have melty chocolate in every bite, just like my small batch chocolate chip cookie recipe and chewy chocolate chip cookies. Both check all the boxes.
This giant chocolate chip cookie recipe is another cookie recipe I can’t get enough of. They’re perfectly soft and chewy and the best part? They don’t require any extra chilling or special ingredients. And with each cookie weighing 6 ounces, you better have a big sweet tooth or a friend to share one with.
How to make giant chocolate chip cookies
- Combine the dry ingredients. Whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugar together. Using an electric mixer fitted with the paddle attachment or a handheld mixer, beat butter, brown sugar, and granulated sugar for 3-4 minutes, until light and fluffy.
- Add the eggs and vanilla extract. Add eggs one at a time, then add the vanilla extract and beat until combined.
- Pour in the dry ingredients. Mix just until the cookie dough comes together. Do not overmix.
- Add the chocolate chips and walnuts. Slowly and gently combine with the rest of the cookie dough.
- Portion. Drop rounded balls of dough, about 6 oz. each per cookie onto prepared baking sheets, making 8 cookies total. Place 4 cookies in each pan. When forming the cookie dough into balls, try not to pack them too much into a ball – rather leave them a bit fluffy and only shape the bottoms into rounds.
- Bake. Bake for 18-23 minutes at 375°F/190°C, until the cookies just begin to brown at the edges and the centers are still soft.
Perfect cookie tips
I’ve picked up a few tips from making cookies over the years and am sharing them so you can make the perfect giant chocolate chip cookies.
- Use good chocolate: Although I use chocolate chips in my cookies often (there are some delicious high-quality ones), I prefer to use high-quality chocolate bars, cut into chunks, instead of chocolate chips. These not only taste better, but melt more since they don’t have stabilizers.
- Lightly shape your cookies: Don’t pack the dough into tight, round balls. Instead, leave them slightly fluffy and only shape the bottoms into rounds. This will help them stay thick and tender as they bake.
- Don’t overbake: These giant cookies can take 18-23 minutes to bake. You’ll know they are done when the edges are browned and the middle is still soft and very lightly golden.
- Let them cool: It’s so hard to resist biting into a warm cookie as it comes out of the oven, but the chocolate chip cookies need time to firm up and cool. Patience plays off, since as they cool they become chewier and the chocolate is still melty.
More of my favorite chocolate chip cookie recipes
- Chocolate Chip Cookie Cake: Perfect for an special occasion.
- Vanilla Pudding Chocolate Chip Cookies: Super soft and chewy.
- Cream Cheese Chocolate Chip Cookies: Moist, thick, and tender.
- Edible Cookie Dough: When you simply want to indulge in rich, delicious cookie dough (egg-free!).
- Tahini Chocolate Chip Cookies: With a slight nutty flavor and chewy texture.
Ultra chewy and soft, these giant chocolate chip cookies are loaded with chocolate chips and toasty walnuts.
- 3 cups (400g) all-purpose flour
- 1 teaspoon baking soda
- 1 cup (227g) unsalted butter, at room temperature
- 3/4 teaspoon salt
- 1 cup (200g) light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups (340g) bittersweet or semi-sweet chocolate chips or chunks
- 1 – 2 cups walnuts , coarsely chopped
Preheat oven to 375°F/190°C. Line two pans with parchment paper.
In a large bowl mix together flour and baking soda. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment beat together butter, brown sugar, granulated sugar, and salt for 3-4 minutes until creamy. Add eggs and vanilla extract and beat until combined. Add flour mixture and beat on low speed just until combined. Don’t over mix. Add chocolate chips and walnuts and keep beating on low just until combined. The less you mix, the softer the cookies will be.
Drop rounded balls of dough (try not to pack them too much into a ball, rather leave them a bit fluffy and only shape the bottoms into rounds), about 6 oz. per cookie (or 8 pieces in total), onto prepared baking sheets, placing 4 cookies in each pan. Bake for 18-23 minutes, until cookies are browned at the edges and very slightly browned at the top, and the center is still soft. Allow to cool for 15 minutes in pan, then transfer cookies to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to one week (but serve them at room temperature). Cookies can also be frozen for up to 3 months. To thaw, leave on the counter, still covered, or overnight in the fridge.