Giant Chocolate Chip Cookies (No-Chill Recipe!)
These giant chocolate chip cookies are thick, chewy, and bakery-style perfection — golden on the outside, and soft and gooey on the inside. This easy no-chill cookie recipe is loaded with melty chocolate chips for the ultimate homemade cookie experience. Skip the bakery line and bake your own giant, chunky cookies right at home!
INGREDIENTS FOR THIS GIANT CHOCOLATE CHIP COOKIE RECIPE
Let’s take a look at the ingredient list to make these giant chocolate chip cookies come together! A lot of basic cookie ingredients needed here – with the addition of chocolate chips of course.
- Butter: Butter adds rich flavor and helps create soft, chewy cookies. Make sure you’re using cold butter to keep these cookies super thick!
- Granulated Sugar: Sugar doesn’t just sweeten things up – it’s also key for structure. It helps the cookie dough spread, as well as set with distinct edges after cooling.
- Brown Sugar: Brown sugar adds moisture and chewiness to cookies thanks to the molasses in it. It helps keep giant cookies soft and gooey in the center, while also adding rich flavor. It also slightly limits spreading, which helps cookies stay nice and thick!
- Egg + Egg Yolk: The egg provides structure and moisture, while the extra yolk adds richness and makes the cookies super soft and chewy.
- Vanilla Extract + Salt: Both add flavor and help enhance other flavors.
- All-Purpose Flour: Flour provides the main structure for these cookies – these can also be made gluten-free by switching 1:1 with gluten-free flour.
- Corn Starch: Prevents the dough from spreading and keeps the cookies thick and chewy.
- Baking Soda + Baking Powder: Baking soda helps cookies spread and brown, while baking powder gives them lift and keeps them ultra thick.
- Chocolate Chips: Adds layers of texture and richness throughout the cookie. I love using mini chocolate chips in this recipe!
TIPS & TRICKS FOR CHUNKY COOKIES
- Whisk the dry ingredients in a separate bowl first. We don’t want to risk over-mixing the wet and dry ingredients! This can cause flatter cookies.
- Cold butter! Cold butter helps cookies not spread as much and keeps that giant, bakery-style look we love!
- Higher Flour to Sugar Ratio! Adding more flour to sugar in standard cookie recipes helps maintain a domed shape and keeps the cookies thick as they bake!
- to use a food scale to weigh the flour and sugar. It can be easy to add too much flour by accident!
- Weigh your cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 160 grams each and was able to form 6 giant cookies! You can always make them smaller if you’d like, just adjust the baking time as needed.
- What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This simple hack keeps the cookies nice and thick as they bake.
- Bake at a Higher Temp! Bake these thick chocolate chip cookies at 400°F! This seems high, but it’s the perfect temperature to achieving the toasty outside and gooey inside!
And there you have it—a few game-changing tips and tricks on baking the best giant chocolate chip cookies ever! Trust me, these cookies are always a crowd-pleaser and you won’t believe how easy they are to make. Next time you need to satisfy that sweet tooth, whip up a batch of these gourmet style cookies, you’ll be so happy you did!
Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!
Chocolate Chip Cookies
- Total Time: 20 minutes
Description
This simple-to-follow recipe creates chocolate chip cookies that are thick and chewy, packed with chocolate chips, and one of the best cookie recipes of all time! Ooey gooey on the inside, deliciously toasted on the outside, and the flavor keeps you coming back for more.
Ingredients
- 1/2 cup Unsalted Butter (cold)
- 1/4 cup Granulated Sugar
- 3/4 cups Brown Sugar (light or dark)
- 1 Egg
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 1/4 cups All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 2 Tablespoons Corn Starch
- 1/2 Teaspoon Salt (heaping)
- 1 1/2 cups Chocolate Chips
Instructions
- Preheat & Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, baking soda, and salt in a separate bowl.
- Butter: Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Cream the Butter & Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
- Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
- Chocolate Chips: Add the chocolate chips. You can use semi-sweet, milk chocolate, or dark chocolate chips in this recipe, use what you like. I also love using mini chocolate chips as well!
- Rolling the Dough: Roll each cookie into a ball and place on the prepared parchment lined baking sheet. These cookies weighed about 160 grams (5.7 oz) each and I was able to form 6 giant cookies.
- Bake: Bake on middle rack for 10-12 minutes, depending on cookie size. The cookies should start turning light brown on the tops!
- Let Cookies Set: Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
Notes
Keep in mind, all oven’s bake differently. I highly recommend an oven thermometer to keep track of oven temperature!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
MORE GIANT COOKIE RECIPES YOU’LL LOVE:
- The Best Monster Cookie Recipe
- Giant M&M Cookies
- Giant Oatmeal Chocolate Chunk Cookies
- A Pumpkin Chocolate Chip Cookie That Isn’t Weird and Cakey
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Followed this recipe to a T. Batter was very crumbly (unsure if that’s how it’s supposed to be), but they formed nicely and for sure are gooey on the inside with a slight toast on the outside. Very good!
Hi Whitney! Yes, in this recipe the dough is supposed to be a bit crumbly – too much liquid will cause the cookies to spread. I have altered this recipe slightly and have it on my to-do list to update! The new recipe dough isn’t as crumbly and the sugar content is slightly lowered. I’m so happy you enjoyed these, thanks so much for coming back to rate and comment 🙂
Is there a peanut butter cookie like this ?
Yes, Cassie – it’s on my to-do list to post 🙂 keep an eye out!
The monster cookie has peanut butter in the base, try that one out!