Best Giant Chocolate Chip Cookie

Name: Giant Chocolate Chip Cookie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 2/3 cup all-purpose flour; 2 tablespoons cornstarch; 1 teaspoon baking powder; 3/4 teaspoon baking soda; 1 teaspoon sea salt; 1 cup butter (softened); 3/4 cup brown sugar (packed); 1/2 cup sugar; 2 eggs; 1 teaspoon vanilla extract; 2 cups walnuts (coarsely chopped); 2 cups semisweet chocolate chips

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Best Giant Chocolate Chip Cookies - if you love huge, soft, gooey and fully loaded chocolate chip cookies with walnuts then this giant cookie recipe is for you!

This recipe was made in partnership with the Boise Co-op. The Boise Co-op has been providing fresh, local and organic products since 1973. Learn more about the Boise Co-op here.

These giant chocolate chip cookies are so easy to make using simple ingredients and no chilling of the dough. They’re great for freezing, and the best way to curb any cookie craving!

Simply made with your basic pantry staples, this big chocolate chip cookie ends up being soft, chewy, and all kinds of melt-in-your-mouth delicious.

I’m going to show you the easiest method to make one of the best giant chocolate chip cookies you’ve ever had! It comes fully loaded with chopped nuts, chocolate chips, and has a sweet buttery cookie base that is perfect for any occasion.

These are impressive enough for the holidays on any cookie tray, but simple enough to make on a whim when you’re craving some good old-fashioned chunky homemade cookies.

You can also swap out the chocolate chips and walnuts to customize them to your tastes. This means that you can make different kinds of cookies from the same dough!

Baking Tips

Using parchment paper is required for nonstick. There’s nothing worse than destroying perfect cookies that are stuck on the tray! A silicone baking sheet is also a great option.
Do not over mix the cookies. You want to keep enough air in the batter that will help keep them from becoming too dense.
Measure your flour correctly. Use the spoon and level method. Do not pack the flour in there using the measuring cup to scoop out the flour. Instead, use a spoon to add the flour to the measuring cup. Then use the back of a knife to scrape off the excess. When you pack the flour, you add way more than the recipe requires.
Brown sugar is the opposite. Pack away!
Switch up the add-ins to whatever you prefer. Substitute almonds or pecans for walnuts. Completely omit the nuts if desired, and swap with some raisins or cranberries.
Use white chocolate or butterscotch chips for a twist.
Making giant cookies can look different depending on what you like. Do you prefer flatter larger cookies? Or thicker but not as large in circumference? It’s up to you! The warmer your butter, the more it’ll spread.

Ingredients Needed

All-purpose flour - The base of the dry ingredients. All-purpose flour will give the cookies great texture as well as structure. Baking is a science, so remember to always measure your flour correctly for the best results.
Cornstarch - Used as a thickener, and when added in cookies helps to create a softer, thicker texture.
Baking powder & Baking soda - Both are used in these cookies because there isn’t enough acid in the other ingredients to react with just one. To create a light and airy texture which helps to avoid heavy, dense cookies we’re using both!
Sea salt - Rounds out all of the ingredients and brings them together by enhancing each flavor and balancing out the sweetness.
Butter - Room temperature butter cut into cubes will help keep the cookies nice and thick. Melted butter will have the opposite effect, so make sure the butter isn’t too warm!
Brown sugar & white granulated sugar (I like to use Organic Sugar) - These two sugars will add sweetness but the brown sugar will also add moisture and a deeper flavor, which is lovely.
Eggs - Needed for binding, otherwise, the cookies might start to crumble!
Vanilla extract - A warming flavor used in all kinds of baking that adds an incredible element that would be missed if it weren’t there.
Walnuts & chocolate chips - Coarse, chunky, nutty, and chocolatey! Might just be the best part 😉

Step 1: To make the best giant chocolate chip cookies, first preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper.

Step 2: In a medium bowl, combine all of the dry ingredients and mix well.

Step 3: In a large bowl, combine butter and both sugars and mix until smooth. Then, you’ll add in one egg at a time, whisking in between. Whisk in the vanilla.

Step 4: Take the bowl of dry ingredients and add it to the wet ingredients, slowly. Mix on low speed until everything is combined.

Step 5: Use a spatula or wooden spoon to fold in the chocolate chips and walnuts.

cookie dough with chocolate chips and walnuts

Step 6: Using a small ice cream scoop or cookie scoop, add 3 scoops of cookie dough into your hand. Shape each one into a giant cookie. You should have about 15 cookies.

Step 7: Place the cookies onto the baking sheets about 2 inches apart. They shouldn’t spread too much, but you still need enough room for that.

Step 7: Bake on the center rack for 12 minutes or until slightly golden.

Step 8: Cool the cookies on the baking sheet for 15 minutes before enjoying them. You can then move them to a wire cooling rack to cool completely if you’re not ready to eat them yet!

Baking FAQs

Can I make Chocolate Chip Cookies gluten-free?

You might! Gluten-free flour (almond flour for example) will give these cookies a different taste as well as texture just because of the lack of structural components, but they will still be great.

Can I Use This Cookie Recipe to Make Regular-Sized Cookies?

Definitely! Use the same recipe, form them into regular-sized cookies and decrease the bake time a bit.

Can I Freeze the Cookie Dough?

If you’re not going to be baking some of the cookies right away, form them into balls, flash freeze them on a baking tray (so they don’t stick together when stored), and then freeze them in a freezer-friendly bag for up to 3 months.

How to Store homemade Cookies?

These delicious cookies can be stored at room temperature in an airtight container for up to a week. Don’t worry though, they’ll be gone long before that!

You can also freeze them for up to 3 months. Thaw first and then bake to enjoy at a later date!

More Chocolate Desserts

When YOU make this Chocolate Chip Cookies Recipe please tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!

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