A Giant Chocolate Chip Cookie is triple the size of regular cookies! I'll show you how to make this big cookie recipe for a sweet treat with crispy edges, soft chewy centers and plenty of chocolate!
Just about everyone loves homemade cookies, but sometimes classic chocolate chip cookies just won't curb the craving. This is when a giant chocolate chip cookie comes to the rescue!!
Friends, when I say giant, I am not joking. Using this simple recipe, you can make big cookies! They are thick, chewy and a whopping 4 inches in diameter!
These sweet treats will be the hit of your Christmas dessert platter!
Why This Cookie Recipe is a Favorite
- Easy, one-bowl recipe. Using an electric mixer, this recipe is just as simple to make as any other chocolate chip cookie recipe.
- Freezer friendly. Save time during the busy holidays by making a batch of cookie dough now. It freezes well for up to 3 months!
- The perfect homemade food gift for anyone. The holidays are the perfect time to share homemade goodies with your friends and family! Wrap each cookie individually in a cellophane bag tied with a bow, or package them together in a cute cookie tin.
Need more treats and desserts to bake for the Christmas holidays? Consider making some Christmas chocolate bark, pecan snowball cookies, a batch of peppermint white chocolate fudge, or a no bake cheesecake.
Ingredients
See ingredient substitutions in the next section. ⬇️
The ingredients you need to make this big cookie recipe aren't much different than any other. You'll just need a few simple pantry ingredients.
One only notable difference is, this recipe calls for melted butter rather than softened sticks.
You will also need an extra egg yolk. The yolk provides extra structure, which prevents the giant cookies from falling flat or breaking apart.
Substitutions and Recipe Variations
- all-purpose flour: If you'd like to make this recipe gluten free, substitute the AP flour with any cup-for-cup brand of gluten-free all-purpose flour. Two reliable brands are Bob's Red Mill and King Arthur Flour.
- sugars: To reduce the calories, you can substitute the white and/or brown sugar with any cup-for-cup variety of granulated sugar substitute.
- butter: I use salted butter, but unsalted butter will work fine because there is also salt in this recipe.
- eggs: Whole eggs and egg yolks are important for creating moisture and structure. I do not recommend using any egg substitutes for this recipe.
- vanilla extract: If you need an alcohol-free flavoring, you can use vanilla essence. If you happen to be out of vanilla extract, the cookies will taste fine without it.
Variations
I haven't made giant chocolate chip cookies with a plant-based butter substitute. They typically work, but there is more water in them than what's in butter. This can sometimes affect the consistency of the dough, so you may need to add a bit of extra flour.
Feel free to use any type or variety of chips or chunks that you want. For a festive holiday treat, you might want to use peppermint chips, white chocolate chips, or even crushed candy canes.
Helpful Tools and Equipment
- Electric hand mixer or stand mixer: This is a stiff dough, so using a mixer makes it much easier to blend the ingredients properly.
- Half-sized sheet pans or cookie sheets: After baking, each giant chocolate chip cookie will be 4 inches wide, so it's important to use a baking sheet that's large enough to allow 3 inches of space between each dough ball.
- Parchment paper: This prevents the cookies from sticking to the pan. If you prefer, you can use a silicone baking mat instead.
How to Make Giant Chocolate Chip Cookies
Summary only. The complete recipe instructions are in the card at the bottom of this post ⬇️
- Combine the wet ingredients. Mix the melted butter, both sugars, eggs and vanilla extract.
- Incorporate the dry ingredients, being sure not to over mix them.
- Use a large mixing spoon to fold in the chocolate chips.
- Portion the chocolate chip cookie dough 3 inches apart on the pan.
- Bake at 325°F., then let the cookies continue to bake on the pan for 5 minutes.
Liz's Tips for the Best Giant Cookie
- Line your baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking to the pan.
- Let the melted butter cool before using it. After melting, I recommend letting it sit at room temperature for at least 20 minutes.
- Cream the butter and sugars for 2 to 3 minutes. When it's properly creamed, the mixture should have a lighter color, and it should feel somewhat smooth between your fingers. If there's still a lot of graininess from the sugar, continue mixing for another minute.
- Leave at least 3 inches of space between each dough ball, because it will spread!
- Let the cookies finish baking on the sheet pan for 5 minutes before transferring them to a cooling rack. This allows them to set up a bit, so they don't fall apart.
Storing and Freezing
After baking and cooling, store the giant chocolate chip cookies in an airtight container at room temperature. They'll stay fresh for about 5 days. They also freeze well for up to 3 months.
📖Tasty Time-Saving Tips
Here are some of my favorite holiday baking tips:
- To keep cookies fresh and soft, place a piece of bread in the container with them.
- Want to bake ahead of the holiday rush? The unbaked cookie dough can be frozen for up to 3 months. Portion ¼-cup sized dough balls onto a cookie sheet. Once frozen, transfer them to a freezer bag or freezer-safe container. Before baking, thaw the dough balls at room temperature for 30 minutes, then bake as directed in the recipe.
If you have any questions about this recipe, or to rate the recipe after you make it, please leave a comment below. Happy baking!
Giant Chocolate Chip Cookies
Ingredients
- ¾ cup butter melted and cooled *see Notes
- 1 cup packed brown sugar
- ½ cup granulated white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups semi sweet chocolate chips
Instructions
- Preheat the oven to 325 degrees F. and line 2 baking sheets with parchment paper.
- With an electric hand mixer and large mixing bowl or in a stand mixer fitted with a paddle attachment, combine the melted butter, brown sugar and white sugar at medium-high speed.
- Add the vanilla extract, egg and egg yolk and mix again on medium-high speed until well combined.
- Add the flour, baking soda and salt. Mix on low speed, until just barely combined.
- Fold in the chocolate chips using a large mixing spoon.
- Portion the cookie dough into balls ¼ cup in size. Arrange the balls 3 inches apart on the parchment lined baking sheets.
- Bake the cookies in preheated 325℉ oven for 15-17 minutes, until the edges are lightly browned but the centers are slightly underbaked.
- Remove the giant chocolate chip cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
Helpful Notes and Tips From Liz
- Line your baking sheet with parchment paper or a silicone baking mat. This will prevent the cookies from sticking to the pan.
- Let the melted butter cool before using it. After melting, I recommend letting it sit at room temperature for at least 20 minutes.
- Cream the butter and sugars for 2 to 3 minutes. When it's properly creamed, the mixture should have a lighter color, and it should feel somewhat smooth between your fingers. If there's still a lot of graininess from the sugar, continue mixing for another minute.
- Leave at least 3 inches of space between each dough ball, because it will spread!
- Let the cookies finish baking on the sheet pan for 5 minutes before transferring them to a cooling rack. This allows them to set up a bit, so they don't fall apart.
- The semi-sweet chips may be swapped with any other variety or flavor of chips or chocolate chunks.
- The unbaked dough can be frozen. Roll into ¼-cup sized balls and freeze for up to 3 months. When ready to bake, thaw at room temperature for 30 minutes, then bake as directed in the recipe.
Leave a Reply