I made this Huge Chocolate Chip Cookie for maximum gooey centers, golden edges, and melty chocolate in every slice. One pan, one giant cookie, and absolutely no tiny-cookie regrets.

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I’m obsessed with this giant chocolate chip cookie because it gives me the best part of a bakery cookie without pretending to be dainty. Thick middle, chewy edges, ridiculous puddles of semisweet chocolate chips.

I love that it feels dramatic the second I slice into it, like dessert showed up with an attitude. But the flavor is still classic cookie, buttery, sweet, salty, and dangerously easy to keep picking at.

Flaky sea salt on top makes me lose all self-control. And honestly, one huge cookie just hits harder than a tray of tiny ones.

Big cookie energy. Every bite wins.

Ingredients

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Softened butter makes the cookie rich, tender, and honestly kind of bakery-level.
Brown sugar brings chewiness and that cozy caramel flavor everyone wants.
Granulated sugar helps the edges get crisp and lightly golden.
The egg and yolk add structure, moisture, and a softer middle.
Vanilla makes everything taste warmer, sweeter, and more homemade.
All-purpose flour holds the cookie together without making it too cakey.
Cornstarch keeps the texture soft, thick, and a little extra plush.
Baking soda gives the cookie lift and helps it spread just enough.
Fine salt balances the sweetness so it doesn’t taste flat.
Chocolate chips or chunks are the gooey, melty reason we’re all here.
Plus flaky sea salt adds crunch and makes the chocolate pop.
Basically, these ingredients make one giant cookie that feels totally shareable.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened

3/4 cup (150 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

1 large egg plus 1 egg yolk, room temperature

2 teaspoons vanilla extract

2 1/4 cups (281 g) all purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon fine salt

1 1/2 to 2 cups (255 to 340 g) semisweet chocolate chips or chopped chocolate

Flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350 degrees F (175 degrees C) and line a large baking sheet or 10 to 12 inch round pizza pan with parchment paper.

2. In a large bowl, cream 1 cup (226 g) softened unsalted butter, 3/4 cup (150 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar until light and fluffy.

3. Beat in 1 large egg plus 1 egg yolk, both at room temperature, and 2 teaspoons vanilla extract until fully incorporated.

4. In a separate bowl whisk together 2 1/4 cups (281 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt.

5. Gradually add the dry ingredients to the butter mixture and mix until just combined, being careful not to overmix.

6. Fold in 1 1/2 to 2 cups (255 to 340 g) semisweet chocolate chips or chopped chocolate so the chocolate is evenly distributed.

7. Shape the dough into one large disk about 8 to 10 inches across on the prepared parchment, smoothing the top and slightly pressing the edges to form a uniform thickness; for a taller cookie mound the disk can be smaller and thicker.

8. Chill the shaped dough in the refrigerator for 30 minutes to 1 hour to firm up and prevent excess spreading.

9. Bake on the middle rack for 18 to 22 minutes, or until the edges are golden and set and the center is still slightly soft but not raw.

10. Remove from oven, sprinkle with flaky sea salt if desired, let cool on the pan for 10 to 15 minutes so the center finishes setting, then transfer to a cutting board and slice to serve.

Equipment Needed

1. Oven and oven thermometer
2. Large baking sheet or 10 to 12 inch round pizza pan with parchment paper
3. Large mixing bowl and medium bowl
4. Electric hand mixer or stand mixer (or sturdy wooden spoon)
5. Whisk for dry ingredients
6. Rubber spatula for scraping and folding
7. Measuring cups and spoons and kitchen scale (optional)
8. Offset spatula or bench scraper for shaping the dough disk
9. Cooling rack and sharp knife or pizza cutter for slicing

FAQ

How long should I chill the dough and is chilling necessary? Chill the dough at least 30 minutes and up to 24 hours. Chilling firms the butter so cookies spread less and develops flavor. For the tallest cookies chill 1 to 2 hours.

What oven temperature and bake time yield a soft center with brown edges? Bake at 350°F (175°C) for 10 to 14 minutes for large 4 to 6 ounce cookie rounds. Start checking at 10 minutes; edges should be golden and centers just set.

How many cookies does this recipe make and how do I size them? Yields about 6 to 8 giant cookies if you scoop 4 to 6 ounce portions. For smaller cookies use 2 ounce scoops and reduce bake time by a few minutes.

Can I substitute ingredients for dietary needs? You can use margarine or a vegan butter for dairy free, but texture and flavor may change. For gluten free use a 1-to-1 measure gluten free flour blend and add a 1/4 teaspoon xanthan gum if the blend lacks it.

How should I store and reheat the cookies? Store cooled cookies in an airtight container at room temperature up to 3 days and in the fridge up to 7 days. Reheat individually for 8 to 12 seconds in the microwave or 3 to 5 minutes at 300°F (150°C) in the oven to refresh the texture.

Why did my cookies turn out flat or greasy and how do I fix it? Flat or greasy cookies mean the butter was too soft or dough was not chilled enough, or too much sugar was used. Chill the dough, reduce oven temperature slightly, and measure flour by spooning into the cup and leveling for correct ratio.

Best Giant Chocolate Chip Cookie Recipe Substitutions and Variations

Unsalted butter: use equal amount salted butter and reduce recipe salt by 1/4 teaspoon; or use equal amount vegan butter or stick margarine, then chill dough a bit before baking.
Egg plus extra yolk: replace with 3 tablespoons aquafaba (whipped slightly) for egg-free baking; or use 1/4 cup mashed banana or 1/4 cup pureed silken tofu for binding, noting banana adds flavor.
All purpose flour: use a 1:1 gluten free all purpose flour blend that contains xanthan gum; or swap 1/2 cup of the AP flour for bread flour to make a chewier cookie while keeping total flour the same.
Light brown sugar: substitute with equal measure dark brown sugar for a richer molasses taste; or use coconut sugar 1:1 for a less sweet, slightly caramel note and a drier dough.

Pro Tips

1. Chill the shaped dough at least 45 minutes if you can, not just 30. A colder dough means less spreading, taller centers and a chewier interior with crisp edges.

2. Use a mix of chocolate sizes: large chunks for melty pockets and small chips for even distribution. Toss chopped pieces in a tablespoon of flour first so they do not sink while baking.

3. Bake until the edges are golden and the center still looks slightly underbaked, then let the cookie cool on the pan 10 to 15 minutes. Carryover heat finishes it without turning it dry.

4. For extra depth of flavor, briefly brown the butter first, cool it to warm, then use it in the creaming step. It adds nutty notes that make the cookie taste more complex.

5. Sprinkle flaky sea salt immediately after coming out of the oven so it adheres and gives a bright contrast to the sweetness.

Best Giant Chocolate Chip Cookie Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I made this Huge Chocolate Chip Cookie for maximum gooey centers, golden edges, and melty chocolate in every slice. One pan, one giant cookie, and absolutely no tiny-cookie regrets.

Servings

servings

Calories

257

kcal

Equipment: 1. Oven and oven thermometer
2. Large baking sheet or 10 to 12 inch round pizza pan with parchment paper
3. Large mixing bowl and medium bowl
4. Electric hand mixer or stand mixer (or sturdy wooden spoon)
5. Whisk for dry ingredients
6. Rubber spatula for scraping and folding
7. Measuring cups and spoons and kitchen scale (optional)
8. Offset spatula or bench scraper for shaping the dough disk
9. Cooling rack and sharp knife or pizza cutter for slicing

Ingredients

1 cup (226 g) unsalted butter, softened
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg plus 1 egg yolk, room temperature
2 teaspoons vanilla extract
2 1/4 cups (281 g) all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 to 2 cups (255 to 340 g) semisweet chocolate chips or chopped chocolate
Flaky sea salt for sprinkling, optional

Directions

Preheat oven to 350 degrees F (175 degrees C) and line a large baking sheet or 10 to 12 inch round pizza pan with parchment paper.
In a large bowl, cream 1 cup (226 g) softened unsalted butter, 3/4 cup (150 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar until light and fluffy.
Beat in 1 large egg plus 1 egg yolk, both at room temperature, and 2 teaspoons vanilla extract until fully incorporated.
In a separate bowl whisk together 2 1/4 cups (281 g) all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt.
Gradually add the dry ingredients to the butter mixture and mix until just combined, being careful not to overmix.
Fold in 1 1/2 to 2 cups (255 to 340 g) semisweet chocolate chips or chopped chocolate so the chocolate is evenly distributed.
Shape the dough into one large disk about 8 to 10 inches across on the prepared parchment, smoothing the top and slightly pressing the edges to form a uniform thickness; for a taller cookie mound the disk can be smaller and thicker.
Chill the shaped dough in the refrigerator for 30 minutes to 1 hour to firm up and prevent excess spreading.
Bake on the middle rack for 18 to 22 minutes, or until the edges are golden and set and the center is still slightly soft but not raw.
Remove from oven, sprinkle with flaky sea salt if desired, let cool on the pan for 10 to 15 minutes so the center finishes setting, then transfer to a cutting board and slice to serve.

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.