Giant Chocolate Chip Cookies

Yield: 12-14 giant cookies

Prep Time: 5 minutes

Cook: 30 minutes

Giant Chocolate Chip Cookies might be as big as your face! They're ultra rich and thick, crisp at the edges, gooey in the middle, and chewy throughout. [caption id="attachment_4593" align="aligncenter"...

27 Responses to “Giant Chocolate Chip Cookies”

  1. #
    Csilla — November 2, 2012 at 4:58 am

    Oooh they really look more than wonderful πŸ™‚ I am always on the hunt for the perfect cookies so I am definitely gonna try this one!

  2. #
    Rachel @ Baked by Rachel — November 2, 2012 at 6:46 am

    Pretty please pass me one, or two. I could absolutely break for a cookie right now πŸ™‚

  3. #
    Alvin — November 2, 2012 at 6:51 am

    Forgive the dumb question but what is the point of using cold butter in these? I’ve traditionally only seen cold butter used when you want to maintain chunks of butter in the dough and that is not the case here.

    This is not to say I won’t try them on the weekend as I’ve been looking for a cookie to make and these do look yummy.

    • #
      Tessa — November 2, 2012 at 7:38 am

      Not a dumb question! Since the cold butter is creamed as opposed to blended (like with pastry dough), it just keeps the dough cooler so when it hits the hot oven it maintains a thick, fat shape instead of spreading into flat cookies.

  4. #
    Alvin — November 2, 2012 at 9:32 am

    Thanks Tessa. For easier mixing then I assume a similar result can be reproduced from chilling the dough before baking. Might make for easier mixing. BTW, I really enjoy your site. Nice work.

    • #
      Tessa — November 2, 2012 at 12:20 pm

      That should work… if you have the patience to wait for the dough to chill! If you have a stand mixer you should be able to cream the cold butter and sugar with no problems. I was a little worried about it when I first made these cookies but my Kitchenaid mixer had the dough ready to go in a matter of minutes. Thank you!

  5. #
    Lindsay — November 2, 2012 at 10:13 am

    Um, hello.

    Darn if you make me crave actual cookies for once!!

    • #
      Tessa — November 2, 2012 at 12:18 pm

      Hahaha πŸ™‚

  6. #
    Donna — November 2, 2012 at 10:27 am

    These were awesome, but I’ll cut down on the sugar and butter next time. However, mine spread completely flat and thin – why? I did everything as you said. :S
    (Photo if you care :D)

    • #
      Tessa — November 2, 2012 at 12:18 pm

      Wow I can’t believe you already made these!! Did you use cold butter?

  7. #
    Donna — November 2, 2012 at 12:22 pm

    Haha, I’m home for the weekend so I made my parents a treat πŸ˜€ they loved it!
    I did use cold butter, straight out of the fridge and cubed. My mother’s poor old mixer barely got through the dough, but everything turned out fine except the thickness. They spread ridiculously thin. I eyed the ingredients a bit because my mother doesn’t own a scale, so maybe I put in too much of something else? Baking powder or soda perhaps?

  8. #
    Emily — November 2, 2012 at 1:06 pm

    I’ve had Levain Bakery’s cookies and they are amazing! I will have to try the recipe and report back. The Levian version had huge bittersweet chocolate chips, which probably added to their amazingness….

  9. #
    Katarina — November 2, 2012 at 7:54 pm

    It’s never wrong to eat chocolate chip cookies! These are beautiful!

  10. #
    Laurie — November 3, 2012 at 11:45 am

    I’m so impressionable when it comes to your recipes. I’m in the middle of a bit of a weekend work fiasco and I had an hour of downtime til the next update so I made the cookies. YUM!

    • #
      Tessa — November 4, 2012 at 6:26 pm

      Yay! Hope they improved your working weekend a bit πŸ™‚

  11. #
    Lynna — November 4, 2012 at 1:33 am

    I`m totally sold on these cookies, especially since you made them 3 times!

  12. #
    Mali — November 4, 2012 at 12:00 pm

    I just made these and they turned out delicious. The first batch I made turned out flat even though I stuck to the recipe. I refrigerated the remaining dough for 30 mins before baking and the rest turned out perfect. Thick, crispy on the outside and nice and gooey on the inside. I’d recommend to everyone to do the same for best results!

    • #
      Tessa — November 4, 2012 at 6:27 pm

      Good to know! I didn’t have to chill mine but everyone’s ingredients/kitchen/oven is different so chilling is a great idea.

  13. #
    Samantha Morelli — November 10, 2012 at 4:32 pm

    I am making these right now and they are amazing!! I added butterscotch chips with the chocolate chips and it is amazing!

  14. #
    Jason — August 21, 2013 at 4:12 pm

    Just made these turned out good, I have another chip recipe I use those always turn out Very flat these came out alot better I’ll be making these alot!!

  15. #
    TIerra — December 13, 2014 at 12:32 pm

    I’m not sure what I did wrong but the dough seems to be runny…I have them in the fridge to maybe thicken it up a little. I think my butter was too soft. IDK

  16. #
    Sheryl — June 3, 2015 at 1:38 pm

    How many cookies can you fit on a standard baking sheet, if you use the 1/4 cup size balls?

  17. #
    Laura G — March 16, 2016 at 6:49 pm

    Just wondering how much approx. the two sticks of butter weighed?

  18. #
    Patty — April 21, 2016 at 2:16 pm

    These were yummy but I had to laugh when you said they are a Levain Bakery copycat recipe. They are nothing like Levain, other than the size. Levain’s cookies are gooey on the inside and more of a cake/muffin type cookie and are not overly sweet.

  19. #
    annabelle — July 25, 2016 at 6:00 pm

    just wanted to say that this is a fantastic recipe. thank you! we have made these soo many times and they are always a hit with the family and others. they come out perfect everytime. my kitchenaid doesn’t struggle with the creaming – it’s perfect! we’ve started subbing half white choc chips and half macadamias in some batches too. so yummy& perfect.

    • #
      Tessa — July 26, 2016 at 2:44 pm

      Wonderful!! πŸ™‚

  20. #
    annabelle — July 25, 2016 at 6:06 pm

    oh & the dough freezes perfect once rolled into balls if anyone ever wants to do that. i make a double batch and they’re ready to go straight into the oven from frozen. dangerous having them always at hand but we have a lot of drop in football players who love sweets! well done , tessa! πŸ™‚

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