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Picture of Different Chocolate Chip Cookies

Tessa's Recipe Rundown...

Taste: Sweet without being cloying, slight butterscotch flavor, and plenty of chocolate chips.
Texture: Perfection. Crisp and chewy on the edges, ooey and gooey inside. These cookies warm out of the oven with a cold glass of (almond) milk may be one of my favorite things in life.
Ease: The actual dough isn't very different from most chocolate chip cookie recipes, except this one uses cold butter. Then you roll gigantic balls of dough to bake, like seriously 4 times the size of most cookies!
Appearance: Mouthwatering.
Pros: These are the perfect warm-from-the-oven cookies and they are just sinful. They are big enough to share if you aren't feeling so indulgent.
Cons: None.
Would I make this again? I've already made these cookies 3 times. This recipe is DANGEROUS.

Some desserts I have to be in the mood to eat. When it comes to chocolate chip cookies, however, I could always have one (or two).

The kind of chocolate chip cookie I'm in the mood for can vary, though. Cakey, crispy, chewy, gooey, nutty, there are so many different kinds. One of my favorites will always be the crisp and chewy yet melty and gooey kind that are best still warm with a glass of milk.

Cookie dough is great, but my greatest weakness has to be cookies just out of the oven. I mean, is there any aroma more intoxicating? My last meal on earth would have to include these giant chocolate chip cookies (maybe also some brownies) because they are that over-the-top good.

This recipe was partially inspired by Levain Bakery. I had the opportunity to visit a few years ago and while the cookies were absolutely gorgeous, I found them to be too much.

Four giant chocolate chip cookies

Which is something I never thought I'd saw. But you could only have a few bites before you felt such a heaviness sitting in your stomach. I think it's because the center of those cookies is so underdone and gooey. Don't get me wrong, it's amazing, but I prefer something I can enjoy without such limits 😉

So this is my dream version of a huge, big, giant chocolate chip cookie that's over the top but still edible and enjoyable to the last bite.

Take a peek below in the light pink box for my recipe tips and answers to common questions!

How to Make PERFECT Giant Chocolate Chip Cookies

Bowl of giant chocolate chip cookie dough

Cold butter for cookie dough?!

I know, this seems to go against everything you've learned that butter should be room temperature for creaming.

If you've read Tip #1 in my 3 Reasons Your Cookies Flop article, then you'll know the calamity warm butter can cause your cookies.

It all but ensures your cookies will spread out too thin and sad.

This recipe was developed to use cold butter to ensure the cookies stay ultra thick and tall and don't flatten.

Because of this, it's best to use a stand mixer and not a hand mixer for this recipe.

Balls of big and thick chocolate chip cookie dough

Chocolate chips and chunks = maximum gooeyness!

I use both in this recipe to get the most gooey delicousness possible.

If using chocolate chunks, be sure to chop up the chocolate yourself. Pre-made chocolate chunks won't get as gooey.

You can also use baking wafers, discs, or feves such as these in place of the chunks.

How to shape this dough

I used my biggest cookie scoop with a kitchen scale to get accurate portions of this dough. Each ball of dough is a whopping quarter pound!

Sea Salt? The secret to extra tasty cookies!

This is optional, but you can add a sprinkling of flaky finishing sea salt to the cookies right after pulling them out of the oven really brings out that butterscotch flavor. I love fleur de sel for this. Not to mention it makes the cookies that much more mouthwatering visually!

How to Make These Cookies Ahead of Time

These cookies are particularly best the day they're baked, in my opinion.

For this reason, I prefer to freeze the balls of cookie dough. Get my full instructions on how to freeze cookie dough here. If baking from frozen, reduce the heat to 340°F and add a few minutes to the baking time.

Giant chocolate chip cookies cut in half with gooey chocolate

More Amazing Chocolate Chip Cookie Recipes:

  • Bakery Style Chocolate Chip Cookies
  • Brown Butter Chocolate Chip Cookies
  • Oatmeal Chocolate Chip Cookies

  • 3 cups (380 grams) all-purpose flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 sticks (227 grams) cold unsalted butter, cubed
  • 3/4 cup (150 grams) granulated sugar
  • 1 1/4 cups (250 grams) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (255 grams) semisweet chocolate chips
  • 1 cup semisweet chocolate chunks or wafers
  • Flaky sea salt

  1. Preheat the oven to 375°F. Line two large baking sheets with parchment paper.

  2. In a medium bowl combine the flour, baking soda, baking powder, and salt.

  3. In the bowl of a stand mixer, beat together the butter, granulated sugar, and brown sugar on medium-high speed until well combined and fluffy. Add the eggs, one at a time, then add in the vanilla and beat until combined. Gradually beat in the flour mixture on low speed until combined. Beat in the chocolate chips and half the chunks.

  4. Weigh out 1/4 cup (4 ounces or 113 gram) portions of dough and roll into an even ball. Place the dough balls on the prepared baking sheets, spacing far apart. Bake 6 cookies per pan. Press chocolate chunks into the top of each ball of dough.

  5. Bake for about 15-20 minutes, or until the cookies are slightly browned at the edges and puffy. Bake longer for crispier, chewier cookies, bake less for ooey gooey cookies. Sprinkle with sea salt.

  6. Cookies will deflate slightly as they cool. They are best the day they are baked but may be stored in an airtight container for 2 days.

This post was originally published in 2012 and updated in 2020 with recipe improvements, baking tips, and new photos. Photos by Ashley McLaughlin.

May 2020 Baking Challenge

This recipe was the selection for the May 2020 baking challenge! See the entries below and check out the current monthly challenge here!

Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Picture of Different Chocolate Chip Cookies

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