I just made what I swear are the Best Big Chocolate Chip Cookies, giant and ridiculously soft and gooey with chocolate and walnuts piled everywhere.

Jump to Recipe

I’m obsessed with these Best Giant Chocolate Chip Cookies because they’re ridiculous and unapologetic. I love how they look like Big Chocolate Chunk Cookies but break into Fat Chewy Chocolate Chip Cookies at the center, all melty and out of control.

I don’t need fluff, just honest butter and packed light brown sugar working. And the extra chocolate chunks?

Yes, please. They’re loud, messy, and demand lick-the-bowl levels of attention.

Not polite dessert behavior. Just pure, oversized cookie chaos that makes me actually stop and eat without excuses every single time.

I will fight you for the biggest, gooey middle.

Ingredients

Print Recipe (No Advertisments)

Flour gives structure, so it’s chewy, not cakey.
Basically, cornstarch keeps cookies soft and pillowy.
Baking soda helps spread and browns edges.
Baking powder adds slight lift, lighter center.
Salt wakes flavors, makes chocolate pop.
Butter gives richness, that golden, slightly crisp edge.
Granulated sugar adds snap and tiny crunch.
Brown sugar makes it moist and adds caramel notes.
Egg plus yolk bind, boost chewiness and richness.
Vanilla brings warm, familiar sweetness.
Chocolate chunks melt into gooey pockets of joy.
Walnuts add crunch and a toasty, bitter contrast.
Plus flaky salt finishes with bright, salty hits.

Ingredient Quantities

2 1/4 cups (280g) all purpose flour

1 tablespoon cornstarch (for extra softness)

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon fine salt

1 cup (225g) unsalted butter, softened

1/2 cup (100g) granulated sugar

1 cup (220g) packed light brown sugar — yeah really, pack it

1 large egg plus 1 large egg yolk, room temp

2 teaspoons pure vanilla extract

2 cups (about 12 oz / 340g) semisweet chocolate chips or chopped chocolate

1 cup (100g) chopped walnuts, toasted if you like

flaky sea salt for sprinkling, optional but awesome

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat.

2. Whisk together 2 1/4 cups (280g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine salt in a bowl; set aside.

3. In a large bowl cream 1 cup (225g) softened unsalted butter with 1/2 cup (100g) granulated sugar and 1 cup (220g) packed light brown sugar until light and fluffy, about 2 to 3 minutes — scrape the bowl once or twice.

4. Beat in 1 large egg plus 1 large egg yolk, then stir in 2 teaspoons pure vanilla extract until mixture is smooth and a little glossy.

5. Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined; do not overmix or you’ll toughen the dough.

6. Fold in 2 cups (about 340g) semisweet chocolate chips or chopped chocolate and 1 cup (100g) chopped walnuts, toasted first if you like for extra flavor.

7. For giant cookies portion the dough into large balls, about 1/2 to 3/4 cup of dough each (makes giant 6 to 8 cookies). Press the tops a little so they spread evenly. Chill the dough balls for at least 30 minutes in the fridge; overnight is even better for flavor and less spreading.

8. Bake on the middle rack for 14 to 18 minutes or until the edges are golden and the center still looks soft and a little underbaked; they continue to set as they cool.

9. Let the cookies rest on the sheet for 15 to 20 minutes before transferring to a rack so they stay soft and gooey in the middle.

10. Sprinkle with flaky sea salt if you like, serve warm with a cold glass of milk, and try not to eat them all at once.

Equipment Needed

1. Oven (preheated to 350 F)
2. Baking sheet with parchment paper or a silicone mat
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer or stand mixer (you can also beat by hand if youre patient)
5. Whisk for dry ingredients and a rubber spatula for folding
6. Measuring cups and spoons plus a kitchen scale if you have one
7. Cookie scoop or large ice cream scoop (for 1/2 to 3/4 cup portions)
8. Wire cooling rack for resting the cookies after baking

FAQ

Q: Can I make the dough ahead of time or freeze it?

A: Yes, you can. Dough keeps in the fridge for up to 3 days, tightly wrapped. For longer storage freeze scooped dough balls on a tray until solid, then bag them for up to 3 months. Bake from frozen, add a few extra minutes to the bake time.

Q: Why is there cornstarch in the recipe and can I skip it?

A: Cornstarch helps make the cookie extra soft and tender, it’s a subtle trick but worth it. If you absolutely must skip it the cookies will still be good, just a little less pillowy.

Q: Can I use all brown sugar or swap light for dark?

A: You can use all brown sugar if you want a chewier, more caramel flavor. Dark brown gives a deeper molasses note, light brown is more classic. Just know texture and flavor shift a bit with the swap.

Q: My cookies spread too much, what went wrong?

A: Common causes are butter that’s too soft or melted, not enough chilling, or oven temp too low. Make sure butter is softened but not greasy, chill the dough for at least 30 minutes, and preheat the oven fully.

Q: Can I leave out the nuts or use something else?

A: Totally. Nuts are optional. Leave them out, or swap for toffee bits, oats, dried fruit, or more chocolate. If you omit them, add a few extra chocolate chips so the cookie still feels loaded.

Q: How do I get a crisp edge with a soft center?

A: Use a slightly higher oven temp and bake until edges are golden but center still looks a little underbaked. Let cookies cool on the sheet for 10 minutes so centers set without overbaking. Sprinkle flaky sea salt right after baking for contrast.

Best Giant Chocolate Chip Cookie Recipe Substitutions and Variations

All purpose flour → Cup for cup gluten free blend (Bob’s or King Arthur): use same weight (280g) and add 1/4 teaspoon xanthan gum if your blend doesn’t have it. Cookies will be a touch crumbly but still soft.
Unsalted butter → Coconut oil (solid, cooled): swap 1:1 by weight (225g). Gives a hint of coconut and spreads a little more, so chill the dough 30–60 minutes before baking.
1 large egg + 1 yolk → Flax egg for vegan option: mix 1 tablespoon ground flax + 3 tablespoons water for each whole egg, so 2 tbsp flax + 6 tbsp water total. Texture is slightly cakier, add 1 extra tablespoon liquid if dough seems dry.
Packed light brown sugar → Coconut sugar or dark brown sugar: use same weight (220g). Coconut sugar is less moist so cookies may be less chewy, dark brown sugar keeps the chew and deeper molasses flavor.

Pro Tips

1. Chill the dough longer than you think. I know it’s tempting to bake right away but seriously, let it rest at least a few hours or overnight if you can. It firms up the dough so the cookies spread less and the flavor gets way better. If you’re short on time stick the scoops in the freezer for 20–30 minutes before baking.

2. Toast the walnuts and use real chopped chocolate. Toasting nuts brings out nuttiness and crunch, and big chunks of chocolate melt into gooey pockets instead of just little specks. Use a serrated knife to chop a bar, or mix chips with a few large chunks. Don’t over-toast the nuts though or they go bitter.

3. Watch the bake not the clock. Oven temps vary so start checking a minute or two before the low end of the time. Pull them when edges are golden and centers still look slightly underdone, they’ll finish while cooling. Let them rest on the sheet for 15 minutes or they’ll fall apart if moved too soon.

4. Little tweaks matter. Use room temp eggs and butter for easy creaming, measure flour properly by spooning into the cup and leveling off, and sprinkle flaky sea salt right after baking for contrast. If you want softer cookies add a tablespoon more brown sugar or reduce baking time by a minute.

Best Giant Chocolate Chip Cookie Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just made what I swear are the Best Big Chocolate Chip Cookies, giant and ridiculously soft and gooey with chocolate and walnuts piled everywhere.

Servings

servings

Calories

265

kcal

Equipment: 1. Oven (preheated to 350 F)
2. Baking sheet with parchment paper or a silicone mat
3. Large mixing bowl and a medium mixing bowl
4. Electric hand mixer or stand mixer (you can also beat by hand if youre patient)
5. Whisk for dry ingredients and a rubber spatula for folding
6. Measuring cups and spoons plus a kitchen scale if you have one
7. Cookie scoop or large ice cream scoop (for 1/2 to 3/4 cup portions)
8. Wire cooling rack for resting the cookies after baking

Ingredients

2 1/4 cups (280g) all purpose flour
1 tablespoon cornstarch (for extra softness)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine salt
1 cup (225g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1 cup (220g) packed light brown sugar — yeah really, pack it
1 large egg plus 1 large egg yolk, room temp
2 teaspoons pure vanilla extract
2 cups (about 12 oz / 340g) semisweet chocolate chips or chopped chocolate
1 cup (100g) chopped walnuts, toasted if you like
flaky sea salt for sprinkling, optional but awesome

Directions

Preheat oven to 350 F (175 C) and line a baking sheet with parchment paper or a silicone mat.
Whisk together 2 1/4 cups (280g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine salt in a bowl; set aside.
In a large bowl cream 1 cup (225g) softened unsalted butter with 1/2 cup (100g) granulated sugar and 1 cup (220g) packed light brown sugar until light and fluffy, about 2 to 3 minutes — scrape the bowl once or twice.
Beat in 1 large egg plus 1 large egg yolk, then stir in 2 teaspoons pure vanilla extract until mixture is smooth and a little glossy.
Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined; do not overmix or you'll toughen the dough.
Fold in 2 cups (about 340g) semisweet chocolate chips or chopped chocolate and 1 cup (100g) chopped walnuts, toasted first if you like for extra flavor.
For giant cookies portion the dough into large balls, about 1/2 to 3/4 cup of dough each (makes giant 6 to 8 cookies). Press the tops a little so they spread evenly. Chill the dough balls for at least 30 minutes in the fridge; overnight is even better for flavor and less spreading.
Bake on the middle rack for 14 to 18 minutes or until the edges are golden and the center still looks soft and a little underbaked; they continue to set as they cool.
Let the cookies rest on the sheet for 15 to 20 minutes before transferring to a rack so they stay soft and gooey in the middle.
Sprinkle with flaky sea salt if you like, serve warm with a cold glass of milk, and try not to eat them all at once.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.