Big chocolate chip cookies are the ultimate treat for any sweet tooth. These cookies are incredibly delicious with their crispy edges, chewy centers, and the perfect balance of sweetness. The chocolate chips add a burst of rich flavor, making each bite absolutely perfect!
Big chocolate chip cookies are exactly what they sound like – giant cookies filled with chocolate chips. They’re the perfect baked treat that everyone loves! Whether you’re hosting a party or simply want to satisfy your midnight cravings, these cookies are the perfect go-to snack. Plus, they’re easy to make at home with simple ingredients!
Table of Contents
Why I Love This Recipe
Super easy: This giant chocolate chip cookie recipe is as simple as it gets. With clear instructions and common ingredients, you can stir up this cookie dough in no time.
No chilling required: The prep time for these cookies is minimal and they don’t require any chilling. In under an hour, you can have warm, fresh cookies straight from the oven, making this recipe perfect for when you’re short on time but still want a homemade treat.
Versatile: This recipe is incredibly versatile. You can easily customize your giant cookies by adding in extras like peanut butter or swapping the chocolate chips for white chocolate or nuts. The possibilities are endless!
All Purpose Flour: This is the foundation of your cookies. It creates the structure and texture that makes a cookie a cookie.
Baking Powder and Baking Soda: These leavening agents are responsible for the rise and spread of your cookies. They help create the soft middle and crispy edges that we all love in a cookie.
Butter: Utilized for its fat and flavor, butter gives your cookies a delightful buttery taste. It is important to have it softened to room temperature for easy blending.
Granulated Sugar and Brown Sugar: These sweeteners do more than just sweeten your cookies. They also contribute to the texture of your cookies, with brown sugar providing a bit of chewiness.
Eggs: Eggs act as a binding agent in your cookie dough, keeping everything together. They also add moisture to the dough.
Vanilla: Vanilla extract adds a depth of flavor to your cookies. It enhances the flavors of the other ingredients, making your cookies taste that much better.
Chocolate Chips: These are the stars of the show. Chocolate chips provide sweet, melty pockets of chocolate in every bite of your cookies. Remember, these giant chocolate chip cookies don’t require any chilling!
Electric Mixer – This is essential for beating together the butter, granulated sugar, and brown sugar. It helps achieve a creamy consistency and evenly mixes the ingredients. If you don’t have one, a wooden spoon will work too, but it might require a little more elbow grease.
Mixing Bowls – You will need at least two bowls for this recipe. One is for combining the dry ingredients like flour, baking powder, and baking soda. The other is for beating together the butter, sugars, eggs, and vanilla extract.
Cookie Scoop or Spoon – This will help you drop the cookie dough onto the baking sheet. It helps make sure that the cookies are uniform in size, which helps them bake evenly. For this recipe I recommend a 1/4 cup cookie scoop.
Baking Sheet – This is where you will place your spoonfuls of dough before they go into the oven. You don’t need to grease it for this recipe, which makes cleanup easier.
Wire Rack – After baking, the cookies need to cool for a couple of minutes. Transfer them to a wire rack and make sure that they cool down properly without getting soggy at the bottom.
How to Make Big Chocolate Chip Cookies
Before you start, preheat your oven to a temperature of 375˚ F. This will guarantee that your oven is at the perfect temperature when it is time to bake your giant cookies.
Step One – Combine Dry Ingredients
First, grab a bowl and combine your all purpose flour, baking powder, and baking soda. These are the dry ingredients that will give your cookie dough its structure and texture.
Step Two – Cream Butter and Sugars
In a separate bowl, you’ll need to beat together your unsalted butter, granulated sugar, and light brown sugar. Make sure to beat at medium speed until the mixture becomes creamy, which should take about three minutes.
Step Three – Add Wet Ingredients
Next, add your eggs and vanilla extract to the butter and sugar mixture. Continue beating, making sure to scrape the bowl often, until everything is well mixed.
Step Four – Incorporate Flour Mixture
Once your wet ingredients are well mixed, reduce the speed to low and gradually add the flour mixture you prepared in step one. Stir until all ingredients are combined.
Step Five – Stir in Chocolate Chips
Now, it is time to stir in the chocolate chips. Your cookie dough will be thick at this point, which is just what we want for giant chocolate chip cookies.
Step Six – Portion and Bake
Using a 1/4 cup cookie scoop or measuring cup, drop your dough balls onto a baking sheet, making sure to keep them two inches apart. Bake for about fourteen to sixteen minutes, rotating the pan halfway through baking. Be careful not to over bake!
Step Seven – Cooling
Let your baked cookies stand for two minutes on the baking sheet, then remove them to a wire rack to cool completely. Now, you’re ready to enjoy your homemade giant chocolate chip cookies!
Use the right butter: This recipe calls for softened butter, not melted. Softened butter, which is butter brought to room temperature, helps create a smoother, creamier texture in your cookie dough.
Beat until fluffy: When combining the butter and sugars, make sure to beat them until they’re light and fluffy. This process, which should take about three minutes, incorporates air into the batter and gives the cookies their structure and texture.
Space out your cookies: These are giant cookies, so they’ll need a bit of space to spread out. Keep them at least two inches apart on your baking sheet to prevent them from baking into each other.
Watch the baking time: Everyone’s oven is slightly different, so start checking your cookies around the fourteen-minute mark. They should be golden brown and set on the edges but still slightly soft in the middle.
Go Nutty: If you love the combination of sweet and nutty flavors, this variation is perfect for you. Simply use only 1 ½ cups of chocolate chips and add half a cup of your favorite nuts (like almonds or walnuts) to the cookie dough. The nuts add a delightful crunch and a new flavor dimension to these giant cookies.
Make it Mini: If you want to share these treats with a bigger crowd, try making mini versions. Drop the cookie dough into rounded tablespoonfuls to make about 4 dozen smaller cookies. Bake these for just about 10 – 12 minutes. These bite-sized cookies are just as delicious and can be a great addition to any party menu.
Skip the Chips: Do you want to enjoy the sweet and buttery cookie dough without the distraction of chocolate chips? Then this variation is for you. Simply leave out the chocolate chips from the recipe. This will give you a pure, simple, and equally delicious cookie to enjoy.
What to Serve With
- For a delicious dessert, warm up your big chocolate chip cookie and top it off with a scoop of vanilla ice cream. The cold ice cream against the warm cookie creates a delightful contrast, both in terms of temperature and texture.
- There’s nothing quite like starting your day with a giant chocolate chip cookie and a steaming cup of coffee. The bitter notes of the coffee perfectly complement the sweet and rich flavors of the cookie.
- For an afternoon pick-me-up, pair your big chocolate chip cookie with a tall glass of cold milk. The creaminess of the milk perfectly cuts through the sweetness of the cookie, making for a classic and comforting combination.
You can simply leave out the chocolate chips if you prefer. Or, for a different flavor, you could use half the amount of chocolate chips and replace the other half with nuts.
Yes, you can! Instead of dropping large spoonfuls onto your baking sheet, use rounded tablespoonfuls. This will yield smaller, two and a half inch cookies. Just remember to reduce the baking time to about 10-12 minutes. This should make around four dozen cookies.
If your cookies have turned hard after storing them, you can soften them a bit by wrapping them in a wet paper towel and microwaving them for about 10-15 seconds.
Storing and Reheating
Refrigerate: You can store these cookies in an airtight container at room temperature for up to three days. Remember, the cookies should be fully cooled before you store them to prevent any moisture build-up that could affect the texture.
Freeze: If you want to extend the life of your cookies, you can freeze them. Fully cool the cookies and then store them in an airtight container. They can last in the freezer for up to three months. Perfect for those times when a sudden cookie craving strikes!
Thaw: If you’ve frozen your cookies, let them thaw in the refrigerator before enjoying them. This will help them retain their original texture and flavors.
Reheat: If you want to enjoy a warm and chewy cookie, wrap individual cookies in a wet paper towel and microwave for about ten to fifteen seconds. This will give you a warm, soft center with crispy edges – just like when they first came out of the oven!
What to Expect: This recipe makes 17 big cookies. Alternatively, you can make 4 dozen smaller cookies with the batter.
How to Scale: If you want more than 17 big chewy chocolate chip cookies, you can double the recipe and follow the instructions as directed. Make sure to use larger bowls so that you can mix the ingredients properly.
Big Chocolate Chip Cookies
- 1 electric mixer
- 1 1/4 Cup Cookie Scoop or Measuring Cup
- 4 ¼ Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 ½ Cups Butter softened
- 1 ¼ Cups Granulated Sugar
- 1 ¼ Cups Brown Sugar packed
- 2 large Eggs
- 1 Tablespoon Vanilla
- 2 Cups Semi Sweet Chocolate Chips
- Prep: Heat oven to 375˚ F.
- In a medium bowl combine flour, baking powder, and baking soda. Stir and set aside.
- In a large bowl beat together butter, sugar, and brown sugar. Beat at medium speed until creamy—about 3 minutes. Add eggs and vanilla. Continue beating, scraping the bowl often, until well mixed.
- Reduce the speed to low and incorporate the flour mixture until just mixed. Stir in the chocolate chips. The dough will be thick.
- Drop by ¼ cups of batter. Keep 2 inches apart onto an un-greased cookie sheet. Bake for 14-16 minutes, turning the pan halfway through baking. Do not over bake. Let stand for 2 minutes and then remove to cooling rack.