This giant chocolate chip cookie is soft in the center, crisp at the edges, and loaded with melty chocolate and crunchy walnuts. The bite combines buttery richness, deep vanilla, and pockets of gooey chocolate for a classic comfort flavor. It’s simple to make with everyday pantry ingredients and no fancy tools — just bowl, mixer, and baking sheet. Drop large spoonfuls for bakery-sized cookies that are perfect for sharing. If you like a little coffee kick with your chocolate, try our espresso chocolate chip cookies recipe for a delightful twist.
Why You’ll Love This The Best Giant Chocolate Chip Cookie
- Big, bakery-style cookies made with one dough — perfect for sharing.
- Chewy centers with golden, crisp edges for ideal texture contrast.
- Simple pantry ingredients and a short, hands-on prep time.
- Flexible: add or swap mix-ins like different chocolate or nuts.
- Works for weeknight baking and special occasions alike.
- No chilling required, so you can bake the same day you mix.
- Nutty crunch from walnuts balances the sweet chocolate.
- Easy to scale up or down for fewer or more cookies.
What Is The Best Giant Chocolate Chip Cookie?
This is a large-format chocolate chip cookie designed for a soft center and browned, slightly crisp edge. The dough combines standard all-purpose flour, butter, two kinds of sugar, eggs, vanilla, and lots of chocolate chips and walnuts. You bake spoonfuls of dough on an ungreased sheet at 350°F until the edges brown and the middle sets. The result is classic comfort food — perfect for a cozy night, a casual dessert for guests, or a weekend baking project. It’s familiar, crowd-pleasing, and simple enough for bakers of any level.
Ingredients for The Best Giant Chocolate Chip Cookie
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup walnuts, chopped
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter: For a slightly lighter result, use 3/4 cup butter + 1/4 cup unsweetened applesauce (optional). This changes texture—cookies will be less rich and slightly softer.
- Sugars: Swap light brown sugar for dark brown for a deeper molasses flavor. You can reduce granulated sugar by 2 tablespoons if you prefer less sweet.
- Flour: Use the listed all-purpose flour only. If you try a 1:1 gluten-free flour blend, results vary; expect a different texture.
- Chocolate: Use chunky chocolate, chunks instead of chips, or a mix of semisweet and milk chocolate. White chocolate also works but changes sweetness.
- Nuts: Walnuts can be swapped for pecans or omitted entirely for a nut-free cookie. If serving to kids or at events with allergies, omit nuts and add extra chocolate.
- Eggs: For an egg substitute in a pinch, use 1/4 cup unsweetened applesauce per egg (results will be softer; not identical).
Step-by-Step Instructions
Step 1 – Prep the dry ingredients
Whisk together the 2 1/4 cups all-purpose flour and 1/2 teaspoon baking soda in a small bowl. Stir in 1 teaspoon salt. Set the dry mix aside so it’s ready when the wet mix is done.
Visual cue: The flour mix should look even with no lumps.
Step 2 – Cream butter and sugars
In a large bowl, cream together 1 cup unsalted butter (room temperature), 3/4 cup granulated sugar, 3/4 cup packed brown sugar, and the salt until smooth and lighter in color. Use a hand mixer or stand mixer for about 2–3 minutes. The mixture should be fluffy and well combined.
Step 3 – Add eggs and vanilla
Beat in 2 teaspoons vanilla extract, then add 2 large eggs one at a time, mixing well after each addition. Scrape down the bowl so everything mixes evenly.
Step 4 – Combine dry and wet ingredients
Gradually blend the flour mixture into the wet ingredients until just combined. Avoid overmixing; stop once there are no streaks of flour. Overmixed dough can lead to tough cookies.
Step 5 – Fold in mix-ins
Stir in 2 cups chocolate chips and 1 cup chopped walnuts until they are evenly distributed throughout the dough. If the dough seems very soft, chill 10–15 minutes until firm enough to scoop.
Step 6 – Portion the dough
Drop large spoonfuls of dough onto ungreased baking sheets, spacing them well apart to allow spreading. Use a large cookie scoop or two spoons to make giant cookies roughly the size you want.
Step 7 – Bake
Bake at 350°F (175°C) for 10–12 minutes, or until the edges are golden and the center is set but still soft. Rotate the pan once if your oven has hot spots.
Pro cue: Remove the cookies when the centers look slightly underbaked — they firm up as they cool for a soft, chewy center.
Step 8 – Cool
Allow cookies to cool on baking sheets before transferring them to wire racks. Cooling on the sheet for 5–10 minutes helps them set and keeps the centers tender.
Pro Tips for Success
- Use room-temperature butter and eggs for smooth creaming and even texture. Cold ingredients can cause uneven mixing.
- Measure flour by spooning into the cup and leveling; avoid packing the flour to prevent dense cookies.
- Do not overmix once flour is added; stop when no streaks remain. Overworking gluten makes cookies tough.
- For consistent giant cookies, use a large cookie scoop for even sizes and bake time.
- If cookies spread too much, chill dough for 10–30 minutes before baking or reduce oven temperature by 10°F.
- Rotate the baking sheet halfway through the bake for even color and doneness.
- Let cookies cool on the sheet briefly to finish cooking gently and stay soft inside.
Flavor Variations
- OPTIONAL: Double chocolate — replace 1/2 cup of flour with 1/2 cup cocoa powder and use dark chocolate chips for a richer chocolate cookie.
- OPTIONAL: Salted-top — sprinkle a tiny pinch of flaky sea salt on each cookie right when they come out of the oven for a sweet-salty finish.
- OPTIONAL: Nut-free — omit walnuts and add 1 cup extra chocolate chips or 1 cup dried fruit like cranberries.
- OPTIONAL: Oat crunch — fold in 1/2 cup old-fashioned oats for a chewier texture and hearty flavor.
- OPTIONAL: Spiced — add 1/2 teaspoon cinnamon and a pinch of nutmeg to the dry mix for a warm, cozy note.
- OPTIONAL: Mix of chocolates — use equal parts milk, semisweet, and dark chips to create flavor contrast.
Serving Suggestions
- Warm with a scoop of vanilla ice cream for a classic ice cream sandwich.
- Serve with cold milk or hot coffee for a simple, nostalgic pairing.
- Plate one cookie with a few extra chocolate chips and a drizzle of chocolate sauce for a café-style dessert.
- Bring to parties on a platter for easy sharing; stack with parchment between layers.
- Break a cookie over yogurt or pudding for a crunchy topping.
- Use as a treat in lunchboxes or wrap individually for bake sale gifts.
Make-Ahead, Storage & Reheating
- Make-ahead: Mix the dough and store it in the fridge, covered, for up to 24 hours. Bring to room temperature before scooping.
- Unbaked dough balls can be refrigerated on a tray and baked fresh within 24 hours. This slightly improves flavor and texture.
- Storage: Store baked cookies in an airtight container at room temperature for up to 3 days. For longer, move to the fridge.
- Reheating: Warm a cookie in a 300°F oven for 5–7 minutes or microwave for 10–15 seconds to revive the gooey chocolate and soften the center. Avoid overheating, which dries them out.
- Texture changes: Cookies will firm as they cool and sit. Reheating restores softness but won’t fully replicate just-baked freshness.
Storage and Freezing Instructions
- Freeze baked cookies: Arrange cooled cookies in a single layer on a tray, freeze until firm, then transfer to a freezer bag or airtight container. Freeze up to 3 months. Thaw at room temperature or warm in a low oven.
- Freeze dough: Scoop dough into large balls, freeze on a tray until firm, then store in a labeled freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
- If you prefer not to freeze, keep dough in the fridge and bake within 24 hours. Freezing is recommended for longer storage because it preserves texture and flavor best.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
515 | 6 g | 64 g | 30 g | 4 g | 280 mg
Estimates vary by brands and portions.
FAQ About The Best Giant Chocolate Chip Cookie
- How many cookies does this recipe make?
That depends on size. For giant cookies, expect about 10–14; regular cookies will make more. Adjust bake time if cookies are smaller. - Why are my cookies flat?
Likely too much butter or dough too warm. Chill dough 10–20 minutes before baking and measure flour correctly. - Why are my cookies cakey or dry?
Overbaking or too much flour causes dryness. Bake until edges are golden and centers just set, then remove. - Can I skip the walnuts?
Yes. Omit them or replace with extra chocolate chips or other mix-ins. The recipe still works without nuts. - Can I make the dough ahead of time?
Yes. Store dough in the fridge up to 24 hours or freeze scooped dough balls for longer storage. - How do I keep cookies soft longer?
Store in an airtight container with a slice of bread to keep moisture, or briefly warm before serving.
TastyInspo Notes
- Finish with a light sprinkle of flaky sea salt for a bakery touch that highlights chocolate.
- Use quality chocolate for better melt and flavor—chips are fine, but chopped bars give gooey pockets.
- If baking for a crowd, bake on multiple sheets one at a time and keep warm on a low oven rack.
- Serve slightly warm; chocolate is at its best just after baking.
- For uniform results, weigh ingredients if you bake often — this reduces variation.
Troubleshooting
- Problem: Cookies spread too thin. Fix: Chill dough briefly and check oven temperature; reduce butter slightly.
- Problem: Centers are raw after baking. Fix: Bake a bit longer or use slightly smaller scoops for even baking.
- Problem: Cookies are crumbly. Fix: Ensure you measured flour correctly and did not overbake. Add an extra egg yolk for richness if needed next time.
- Problem: Bitter or burnt chocolate notes. Fix: Lower oven temperature slightly and bake a touch less; use good-quality chocolate that melts evenly.
- Problem: Tough cookies. Fix: Stop mixing once flour is incorporated to avoid developing gluten.
Final Thoughts
This giant chocolate chip cookie gives you the best mix of soft center, crisp edge, and rich chocolate in a simple, no-fuss recipe. It’s easy to adapt and reliably pleasing.
Conclusion
For another take on large-format, no-chill cookies that bake up soft and bakery-style, see Giant Chocolate Chip Cookies (No Chilling) – Sally’s Baking Addiction.
Giant Chocolate Chip Cookie
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature For lighter results, use 3/4 cup butter + 1/4 cup unsweetened applesauce.
- 3/4 cup granulated sugar Reducing by 2 tablespoons can decrease sweetness.
- 3/4 cup brown sugar, packed Swap light brown for dark brown for a richer flavor.
- 2 teaspoons vanilla extract
- 2 large eggs Can be substituted with 1/4 cup unsweetened applesauce per egg.
- 2 cups chocolate chips Can use a mix of chocolate types.
- 1 cup walnuts, chopped Can substitute with pecans or omit for a nut-free cookie.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the flour and baking soda, then stir in the salt.
Mixing
- In a large bowl, cream the butter and sugars together until smooth and fluffy, about 2-3 minutes.
- Mix in the vanilla extract and eggs one at a time.
- Gradually blend in the flour mixture until just combined.
- Fold in the chocolate chips and walnuts until evenly distributed.
Baking
- Drop large spoonfuls of dough onto ungreased baking sheets, spacing them apart.
- Bake for 10-12 minutes, until edges are golden and the center is set but still soft.
- Allow cookies to cool on the baking sheets for 5-10 minutes, then transfer to wire racks.
