This giant chocolate chip cookie is all about big, warm flavor and a soft, slightly chewy center with golden, crisp edges. It tastes like classic chocolate chip cookie dough with pockets of melted chocolate and a nutty crunch from walnuts. It’s simple to make, uses pantry staples, and comes together fast for a weeknight treat or an easy dessert. Serve warm with a scoop of vanilla ice cream or a cold glass of milk for the full effect. For extra tips and photos, see the original recipe page full recipe page.
Why You’ll Love This The Best Giant Chocolate Chip Cookie
- Big size: one cookie feels like a proper treat — great for sharing or one-person indulgence.
- Soft center + crisp edges: baked just right for that classic contrast.
- Simple ingredients: pantry staples you likely already have.
- Fast to make: no chilling time, quick to mix and bake.
- Mix-and-match friendly: easy to swap chocolate types or nuts.
- Crowd-pleaser: perfect for parties, school events, or a cozy night in.
- Flexible baking: drop large spoonfuls to make one giant cookie or several large ones.
- Comfort-food vibe: nostalgic and satisfying every time.
What Is The Best Giant Chocolate Chip Cookie?
This is a single-recipe version of a classic chocolate chip cookie scaled up for large, bakery-style results. It has a buttery base, brown and granulated sugar for chew and caramel notes, and lots of chocolate chips plus chopped walnuts for texture and flavor. The method is simple: cream butter and sugars, add eggs and vanilla, fold in the dry mix, then stir in chips and nuts. You bake large scoops on an ungreased sheet until the edges are golden while the centers stay soft. The vibe is warm comfort food — great for dessert, afternoon snacks, or sharing at casual gatherings.
Ingredients for The Best Giant Chocolate Chip Cookie
Main Ingredients
- 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: You can use salted butter if that’s what you have—reduce the added salt to 1/2 teaspoon. Stick with real butter for the best texture and flavor.
- Sugars: Brown sugar gives chew and depth. For a slightly lighter cookie, you can use all granulated sugar, but it will change the texture and color.
- Flour: Use standard all-purpose flour. If you try a 1:1 gluten-free flour blend, texture may vary; add a binder like 1/2 teaspoon xanthan gum if the blend lacks it.
- Chocolate chips: Swap semi-sweet for dark or milk chocolate chips. Chopped chocolate bars work well, too.
- Nuts: Walnuts add a nice bitter-sweet crunch. Pecans are an easy swap. To make nut-free cookies, omit the walnuts and add 1/2 cup extra chocolate chips.
- Eggs: For allergy swaps, use a commercial egg replacer according to package directions. Results will be slightly different.
- Lower-fat option: Reduce butter by 2 tablespoons and add 2 tablespoons applesauce, but expect a softer, less rich cookie.
Step-by-Step Instructions
Step 1 – Prep the oven and dry mix
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1 teaspoon salt; set aside.
Visual cue: The dry mix should look even with no visible lumps of baking soda.
Step 2 – Cream butter and sugars
- In a large bowl, cream together 1 cup unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed brown sugar until smooth and slightly fluffy.
Visual cue: The mix should be lighter in color and smooth when you stop mixing.
Step 3 – Add vanilla and eggs
- Add 2 teaspoons vanilla extract and 2 large eggs to the butter mixture. Mix well until fully combined.
Step 4 – Combine wet and dry ingredients
- Gradually blend in the flour mixture from Step 1 until just combined. Do not overmix.
Pro cue: Stir only until you no longer see streaks of flour; overmixing develops gluten and makes the cookie tougher.
Step 5 – Fold in chocolate and nuts
- Fold in 2 cups chocolate chips and 1 cup chopped walnuts evenly through the dough.
Step 6 – Drop and bake
- Drop large spoonfuls of dough onto ungreased baking sheets, spacing them well apart. Aim for very large scoops for the “giant” effect.
- Bake at 350°F (175°C) for 10–12 minutes, until the edges are golden but the center is still soft.
Visual cue: Edges should be set and golden while the center looks slightly underbaked — centers will finish as they cool.
Pro cue: For the best texture, remove from oven when center still jiggles slightly.
Step 7 – Cool and finish
- Cool on baking sheets for 5–10 minutes before transferring to wire racks to cool completely.
Pro Tips for Success
- Room temperature butter mixes easier. If you forgot to soften butter, cut it into small cubes and let sit 10–15 minutes.
- Don’t over-cream. Mix until just combined to avoid an overly flat or greasy cookie.
- Use large scoops for uniform giant cookies. A 3-tablespoon scoop works well for very large cookies.
- Watch baking time closely. Giant cookies can go from soft to overbaked in a minute or two.
- Let cookies rest on the pan to finish cooking. This gives the center time to set without drying out.
- Rotate the pan halfway through if your oven heats unevenly.
- If you want a crackly top, bake one sheet at a time in the center rack.
Flavor Variations
- OPTIONAL: Double chocolate — swap 1/2 cup of flour for 1/2 cup cocoa powder and use dark chocolate chips.
- OPTIONAL: Nut swap — replace walnuts with pecans or macadamia nuts for a different crunch.
- OPTIONAL: Sea salt finish — sprinkle flaky sea salt on top after baking for a sweet-salty contrast.
- OPTIONAL: Oat and honey — add 1/2 cup rolled oats and 1 tablespoon honey for a rustic twist (dough will be a bit stiffer).
- OPTIONAL: Peanut butter swirl — fold in 1/2 cup peanut butter chips or swirl 1/3 cup softened peanut butter into the dough before baking.
Serving Suggestions
- Serve warm with vanilla ice cream for a simple dessert.
- Break into pieces and serve with coffee or espresso for a late-afternoon pick-me-up.
- Plate one giant cookie on a dessert plate, drizzle with chocolate sauce and add a scoop of whipped cream for guests.
- Cut into wedges and stack on a platter for parties.
- Wrap cooled cookies in parchment and tie with twine for edible gifts.
- Pair with cold milk for kids or a glass of salted caramel milk for adults.
Make-Ahead, Storage & Reheating
- Make-ahead: You can mix the dough and refrigerate for up to 24 hours. Bring to room temperature before scooping and baking.
- On the day: Bake fresh for the best texture. Prepared dough keeps the flavor but slightly changes texture when refrigerated.
- Storage duration: Store cooled cookies at room temperature in an airtight container for up to 3 days. Refrigerate up to 1 week.
- Reheating: Warm a cookie in the microwave for 8–10 seconds or in a 300°F oven for 3–5 minutes to refresh that just-baked softness.
- Texture note: Refrigerated cookies may firm up; brief reheating restores softness.
Storage and Freezing Instructions
- To freeze baked cookies: Cool completely, then wrap each cookie in plastic wrap and place in an airtight bag or container for up to 3 months. Thaw at room temperature and warm briefly before serving.
- To freeze dough: Scoop dough onto a tray, freeze until firm, then transfer frozen dough scoops to a bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes to the baking time.
- If freezing is not recommended: None — both dough and finished cookies freeze well. For best texture, avoid long storage beyond 3 months.
Nutrition Facts (Per Serving)
Assumes recipe makes 8 large cookies; estimates per serving (1 large cookie):
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —:| —:| —:| —:| —:
~800 | 9 g | 94 g | 46 g | 3 g | 320 mg
Estimates vary by brands and portions.
FAQ About The Best Giant Chocolate Chip Cookie
Q: My cookies spread too much. What went wrong?
A: Likely butter was too soft or dough was overmixed. Chill the dough 15–30 minutes next time or reduce butter by a tablespoon.
Q: Centers are raw but edges are brown. How to fix?
A: Lower oven temp by 10–15°F and bake a couple minutes longer, or use a slightly longer bake time at the same temp with careful monitoring.
Q: Can I skip the walnuts?
A: Yes. Omit them or replace with the same amount of extra chocolate chips.
Q: How many cookies does this recipe make?
A: Count depends on scoop size. Using very large scoops, plan for about 6–10 giant cookies. Adjust baking time if you make smaller cookies.
Q: Can I make these dairy-free?
A: Use a plant-based butter substitute and dairy-free chocolate chips. Texture will be close, but flavor shifts slightly.
Q: How do I keep cookies soft for longer?
A: Store with a slice of bread or a damp paper towel (in a sealed container) to keep moisture, but replace often to avoid mold.
Notes
- For a glossed top, press a few extra chocolate chips into each cookie right after baking.
- Room temperature ingredients mix more evenly and give better lift.
- A light sprinkle of coarse sugar before baking adds a subtle crunch and shine.
- Bake one tray at a time for best evenness, especially with large cookies.
- Use a heavy baking sheet to prevent hot spots and uneven browning.
Troubleshooting
- Problem: Bland flavor.
Fix: Use fresh vanilla extract and properly packed brown sugar; consider a pinch more salt to lift flavors. - Problem: Cookie too dense.
Fix: Don’t overmeasure flour; spoon flour into the cup and level off, or weigh it. Do not overmix. - Problem: Dough too wet to shape.
Fix: Chill dough 15–30 minutes to firm it up, or add 1–2 tablespoons flour if needed. - Problem: Bottoms burn.
Fix: Use an insulated baking sheet or place the pan on a middle rack away from the oven floor. - Problem: Nuts taste raw.
Fix: Toast walnuts in a dry skillet for 3–5 minutes before chopping and adding to dough.
Final Thoughts
This giant chocolate chip cookie is a quick, satisfying recipe that delivers classic flavor and a bold, bakery-style look with simple steps. It’s forgiving, easy to vary, and perfect for sharing or treating yourself. Give it a try and tweak small details until it suits your taste.
Conclusion
For an alternate no-chill method and extra tips on giant cookies, check out Sally’s giant cookie recipe.
Giant Chocolate Chip Cookie
Ingredients
Main Ingredients
- 2 1/4 cups all-purpose flour Use standard all-purpose flour.
- 1/2 teaspoon baking soda
- 1 teaspoon salt Reduce salt to 1/2 teaspoon if using salted butter.
- 1 cup unsalted butter, at room temperature Real butter is recommended for the best texture.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed Brown sugar adds chew and depth.
- 2 teaspoons vanilla extract
- 2 large eggs For egg allergy swaps, use commercial egg replacer.
- 2 cups chocolate chips Swap with dark or milk chocolate if desired.
- 1 cup walnuts, chopped Can substitute with pecans or omit for nut-free cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt; set aside.
Mixing
- Cream together butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add vanilla and eggs, mixing well until fully combined.
Combining
- Gradually blend in the dry mixture until just combined.
- Fold in chocolate chips and chopped walnuts.
Baking
- Drop large spoonfuls of dough onto ungreased baking sheets, leaving space between each.
- Bake for 10–12 minutes until edges are golden, but centers are still soft.
Cooling
- Cool on baking sheets for 5–10 minutes before transferring to wire racks.