Giant Chocolate Chip Cookies Recipe: Crisp Edges, Gooey Center

If you love large, thick cookies with a golden crust and a soft, gooey center, these Giant Chocolate Chip Cookies are for you. They bake up tall, slightly wider than some bakery-style cookies, and deliver a rich buttery-sweet flavor with plenty of dark chocolate throughout. This recipe is designed to get excellent results quickly and with minimal fuss — perfect when you want cookies STAT. Enjoy them warm with coffee for the ideal treat.

WHY THIS RECIPE WORKS

• Simple and dependable – the method is straightforward and produces consistent results; I often mix by hand with a wide spatula for the best texture.
• Bakery-sized cookies – these are big, roughly 4 ounces (113 g) each, yielding a tall, satisfying cookie that feels indulgent.
• Butterscotch-forward flavor – a combination of butter and dark brown sugar gives a deep, slightly caramelized flavor without excessive sweetness.
• Golden crisp exterior, gooey center – a thick, crusty shell gives way to a soft, doughy interior, creating a contrast that’s irresistible.
• Plenty of dark chocolate – semisweet or couverture chocolate works beautifully for shiny, melty pockets. Mini chips can be added to distribute smaller bursts of chocolate throughout every bite.
• No chill required – you can bake these immediately and still get great height and chewiness thanks to the large portion size and the initial high oven temperature. If you do chill the dough, the cookies will be even thicker with a more pronounced butterscotch flavor.

INGREDIENTS FOR GIANT CHOCOLATE CHIP COOKIES

• Butter – unsalted butter is preferred so you can control added salt; butter is essential for the rich flavor.
• Granulated sugar – used with brown sugar to help create lightly crisp, caramelized edges.
• Dark brown sugar – I recommend dark brown sugar for its higher molasses content; it deepens flavor and helps retain moisture.
• Egg – one large egg at room temperature provides the right moisture and structure for a golden crust and soft interior.
• Pure vanilla extract – vanilla enhances the cookie’s overall flavor.
• Salt – don’t skip it; salt balances sweetness and brings out the butter and chocolate notes.
• All-purpose flour – unbleached all-purpose flour yields the best texture.
• Baking soda and baking powder – used together to help achieve lift and the right crumb.
• Dark chocolate chips – use good-quality semisweet or chopped chocolate for the best melt and flavor.
• Mini dark chocolate chips (optional) – for small pockets of chocolate throughout the dough.
• Chopped walnuts (optional) – adds texture and a toasty note if you enjoy nuts in cookies.

STEP-BY-STEP INSTRUCTIONS FOR GIANT CHOCOLATE CHIP COOKIES

• STEP 1 — Preheat and prepare. Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
• STEP 2 — Whisk dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
• STEP 3 — Cream butter and sugars. In a large bowl, combine softened unsalted butter, dark brown sugar, granulated sugar, and vanilla. Cream together by hand with a wide rubber spatula — smear and fold vigorously until the mixture is smooth, pale, and slightly fluffy. Alternatively, use a stand mixer fitted with the paddle on medium speed for about 2 minutes. Add the egg and mix until fully incorporated.
• STEP 4 — Add dry ingredients. Add the flour mixture to the butter mixture all at once and gently fold until just combined. Avoid over-mixing.
• STEP 5 — Stir in chocolate and nuts. Fold in the dark chocolate chips (and mini chips if using) and the chopped walnuts until distributed evenly through the dough.
• STEP 6 — Portion the dough. Use a 2-ounce cookie scoop to portion the dough so each cookie is about 4 ounces (two scoops pressed together) and roll into a rough ball. You should get about 6 cookies from this batch. Place balls on the prepared baking sheet, spacing them about 3 inches apart.
• STEP 7 — Bake. Bake at 375°F for 3 minutes, then immediately reduce the oven temperature to 350°F (175°C) and bake for an additional 10–12 minutes, or until the cookies are deeply golden all over but still slightly soft in the center.
• STEP 8 — Cool. Transfer the baking sheet to a cooling rack and let the cookies cool on the tray for about 3 minutes before transferring them to the rack to finish cooling. This allows the cookies to set without losing height.

EXPERT BAKING TIPS

• Brown butter care: If you decide to brown your butter for added depth, be patient and stir constantly — it can go from golden to burnt quickly. Remove it from heat as soon as it turns golden and nutty.
• Cool brown butter: Allow brown butter to cool to warm (not hot) before mixing into the dough. Very hot butter will make the dough greasy and may affect texture.
• Don’t skimp on salt: Salt brightens flavors and balances sweetness—especially important in brown-butter or brown-sugar cookies.
• Avoid overbaking: For the softest, chewiest center, remove cookies while the middle is still slightly soft. They will continue to set as they cool.

RECIPE FAQ

If you enjoy cookies, try these variations:

• Bakery-style Chocolate Chip Cookies
• Chewy Pumpkin Chocolate Chip Cookies
• Brown Butter Snickerdoodles
• Brown Butter M&M Cookies

Craving more cookies?

Here are a few other favorite cookie recipes to explore for different flavors and textures:

Giant Chocolate Chip Cookies

Christina Marsigliese

Big, thick cookies with a golden crust and soft, gooey centers — bakery-style indulgence that’s easy to make at home.

Prep Time 10 mins

Cook Time 15 mins

Servings 6 cookies

Ingredients

• 6 tablespoon (84g) unsalted butter
• ½ cup (110g) packed dark brown sugar
• 2 tablespoon (25g) granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg at room temperature
• 1 ¼ cups (180g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup (85g) semisweet dark chocolate chips
• (45g) mini dark chocolate chips (optional)
• ⅓ cup (35g) chopped walnuts (optional)

Instructions

1. Preheat the oven to 375°F and line a large cookie sheet with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl until evenly combined.
3. In a large bowl, cream the softened butter with the dark brown sugar and granulated sugar and vanilla until smooth and pale. Stir in the egg until well combined.
4. Fold the flour mixture into the butter mixture until just combined. Fold in the chocolate chips and chopped walnuts (if using).
5. Portion the dough using a 2-ounce scoop to form 4-ounce cookie portions (two scoops per cookie). Roll into rough balls, place on the prepared baking sheet 3 inches apart, and bake 3 minutes at 375°F. Reduce the oven to 350°F and bake another 10–12 minutes until deeply golden but still slightly soft in the center.
6. Let cool on the baking sheet for 3 minutes, then transfer to a rack to finish cooling.