Kroll’s Kookies

Giant Chocolate Chips Cookies: a true love story.

After multiple batches of cookies and a ton of sugar consumed, I have found the best cookie recipe for you to make. No, scratch that. It’s the ultimate chocolate chip cookie.

No…wait. It’s literally your new favorite chocolate chip cookie recipe and you’re going to tell all of your friends about it.

Seriously once you make these you’ll be forwarding the recipe to your mom, sister, grandma, Aunt, cousin, best friend, third cousin twice removed and tell them it’s the best giant chocolate chip cookie you have ever had in your life.

Okay. Wow, the build up is getting intense!

But, I promise. These cookies are life changing!

If you’ve ever been to Levain Bakery in New York, you’ll have a deep appreciation for this cookie. They recently released their Two Chip cookie which is more chocolate chips and no walnuts & this recipe has 2 cups of chocolate chips in it and no walnuts!

Also, if you live in Fresno, California (where I am from!) you might be familiar with Crave Cookies here in town.

They deliver warm, giant cookies straight to your door. It’s pretty amazing.

My goal was to create my own cookie recipe for you (Kroll’s Kookies!) but using those two cookies as inspiration. There are plenty of other copycat Levain bakery cookie recipes you can find online & I wanted mine to be different.

So, if you love a soft and chewy chocolate chip cookie recipe that is giant, thick, loaded with chocolate chips and has the most gooey warm center ever, you’ve found the right blog post.

Giant Chocolate Chip Cookie Ingredients

• All-Purpose Flour: Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. Spoon and level by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
• Cake Flour: Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookie. You can find cake flour in most grocery stores, usually on the top shelf.

• Corn Starch: Seems weird to add cornstarch to cookies, right? But cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
• Baking Powder: leavening agent for the cookie.

• Baking Soda: Another leavening agent but about four times as strong as baking powder.
• Salt: Don’t ever forget the salt! Salt is so great in baking because it intensifies the body’s ability to taste the sweetness of the sugar. Yum! We want that.
• Butter: Cold, unsalted butter is used in this recipe. Not melted or frozen or room temperature. Cold butter straight from the fridge. This can be a confusing step in many recipes and possibly recipes have conflicting opinions on this, but this cookie is best with cold butter.
• Light brown sugar: I recommend light brown sugar in this giant cookie recipe as opposed to the dark. However you can use either! I use more brown sugar than granulated white because it results in a more moist, soft and chewy cookie.
• Granulated white sugar: Even though we’re using more brown sugar than white, the white is still necessary. It helps these giant chocolate chip cookies spread a little bit so they don’t look like baseballs!
• 1 whole egg (egg yolk + egg white): at room temperature. Using room temperature eggs can help result in a lighter and fluffier cookie.
• 1 egg yolk (just the yolk, no white): Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk! The extra egg yolk adds richness, soft tenderness, and binds the dough.
• Milk Chocolate Chips: We love this cookie with milk chocolate chips best, but you can use any chocolate you prefer: dark, semi sweet etc.

You could even make them with half chocolate chips and half walnuts, yum!

This recipe also does not include vanilla extract because rumor has it Levain Bakery doesn’t add vanilla in theirs. However, you can always add in 1 tsp. vanilla. I’ve tested and it’s delicious!

How to make Giant Chocolate Chip Cookies

1. Preheat the oven to 400°F.
2. Whisk together the All-purpose flour, cake flour, baking soda, baking powder, cornstarch and salt together in a large bowl. Set aside.
3. Place the cubed butter into the bowl of a stand mixer and secure the paddle attachment. Add the sugars and cream the butter and sugar together.
4. Then add in the egg and the egg yolk and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
5. On low speed, gradually add in the flour mixture.
6. Then add in the chocolate chips and mix just until the chocolate chips are incorporated.
7. Measure out ~6, 5.7 oz. cookies. I like to use a food scale for this but if you don’t have one, simply eye-ball it. Cookies will be a little smaller than a fist, huge I know! Keep the cookies nice and tall and don’t flatten them.
8. Bake all 6 cookies on a cookie sheet at a time.
9. Bake cookies for 10-12 minutes. The tops will be golden brown and the secret is to pull them out before you think they are done. Barley baked is best!
10. Let them rest on the cookie sheet for at least 15 minutes. It’s hard to wait. Trust me, I’ve been there.
11. Transfer the cookies on a cooling rack to finish cooling completely. Cameron likes the cookies 15 minutes after they have come out of the oven and I like the cookies best 45 min-1 hour later! Enjoy with a big tall glass of milk!

Tips to making the best ever giant chocolate chip cookies

These Ultra thick cookies with soft and chewy centers have a few secrets:

• Use a mix of both All-Purpose flour and cake flour: I’ve tested without cake flour and the cookie is more dense. It’s still delicious, but I just love the cake-y center when using a combination of both flours.
• Optional step to double up the cookie sheets: Double panning is a tip to slow the heat to the bottom of the cookie. To do so, simply flip a cookie sheet upside down. Then, place another cookie sheet on top of it (so the bottoms are touching). Place your cookies on top of the top sheet and bake your cookies!

• Pull the cookies out before you think they are done (10-12 min for most ovens): The cookies will continue to cook a little once you pull them out of the oven and let them cool. Plus, I personally want a super gooey and soft center and if you do too please do not over bake these beauties!
• Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
• No need to chill the dough: Many cookie recipes out there say it’s key to chill the dough, but not for this recipe. We don’t have time for that, haha!
• Add an extra egg yolk: It’s just science. Adding in 1 whole egg (egg + white), plus an extra egg yolk (with no white) results in a chewy, delicious, amazing cookie.
• Make each cookie GIANT: 6 oz. to be exact. Using a food scale is easiest but you can also eyeball it. I like to pinch the tops of the cookies to keep them nice and tall. Do not flatten them or use a cookie scoop or disher to scoop out onto your cookie sheet.
• You can make the cookies smaller. Adjust baking time as needed.
• No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe. It resulted in a very similar product and I thought it was better than the 100% All-Purpose cookie.

To make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.

Once again, I have also tested this recipe using 100% All Purpose Flour. The cookie seemed more dense, but still resulted in a delicious cookie recipe. I still recommend using cake flour or “making” cake flour if you can’t find it in stores.

Can I freeze these cookies?

• Yes, these cookies freeze beautifully! Freeze them once they have cooled in a Ziplock baggie, Stasher bag, or freezer friendly container.
• They will freeze for up to 3 months.
• To thaw, I like to leave them out on the counter for 30-60 minutes. Or to speed things up you can pop them in the microwave for ~30 seconds.

Can I make these cookies gluten free?

Yes. I did test a gluten free version out myself! To make them gluten free: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour . The cookies are very similar in taste and appearance and a great option for those who need GF cookies!

Can I double the recipe to make 12 large cookies?

Yes, you can double the recipe. Be sure to follow the measurements exactly, use a large enough stand mixer for all of the dough to fit. You can also use the original recipe and make smaller cookies.

Can I make these if I don’t have a stand mixer?

Use a hand-mixer on low speed if you do not have a stand mixer.

What can be better than soft chocolate chip cookies?! Happy baking!

the goods

Cake Flour

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Fun rainbow whisk

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Measuring cups & spoons

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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!

Kroll’s Kookies

Giant Chocolate Chip Cookies are thick, fluffy, crispy golden brown on the outside and soft, gooey and chewy on the side. It's the perfect giant cookie.

4.76 from 562 reviews

Print Recipe Pin Recipe Rate

Prep Time: 10 minutes

Cook Time: 10 minutes

Cooling time: 15 minutes

Total Time: 35 minutes

Servings: 6 large cookies

Calories: 609kcal

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Baking sheets
• Stand Mixer
• Mixing bowl
• Cooling rack

1x2x3x

Ingredients

• ▢ 1 1/4 cup All-Purpose Flour
• ▢ 3/4 cup Cake flour*
• ▢ 1 tsp. corn starch
• ▢ 1/2 tsp. baking powder
• ▢ 1/2 tsp. baking soda
• ▢ 1/2 tsp. salt
• ▢ 1/2 cup cold, unsalted butter, cubed (8 Tbsp.)
• ▢ 1/2 cup light brown sugar, packed dark brown works too!
• ▢ 1/4 cup white granulated sugar
• ▢ 1 large egg
• ▢ 1 egg yolk
• ▢ 1 tsp. vanilla extract (optional, see recipe notes)*
• ▢ 2 cups milk chocolate chips** (you can always use less chocolate if you want) or semi-sweet.

US Customary – Metric

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Instructions

• Preheat oven to 400°F. Whisk together All-purpose flour, cake flour, baking soda, baking powder, cornstarch and salt together in a large bowl. Set aside.
• Place cubed butter into the bowl of a stand mixer and secure the paddle attachment. Turn the mixer on a medium-low setting.
• Let the mixer cream the butter for 30 seconds, and then add in the brown sugar and mix 30 seconds, followed by the white sugar for 30 seconds. Cream until light and fluffy, then add in the egg and the egg yolk (and vanilla if using) and blend until mixed. If any of the butter gets stuck on the paddle attachment use a rubber spatula to knock it off.
• With the mixer on low speed, gradually add in the flour mixture. Add it in a little at a time until ingredients are incorporated. Then add in the chocolate chips and mix just until the chocolate chips are incorporated. Turn off the machine.
• Measure out ~6, 5.7 oz. cookies. I like to use a food scale for this but if you don't have one, simply eye-ball it. Cookies will be a little smaller than a fist, huge I know! Keep the cookies nice and tall and don't flatten them. Place cookies on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
• Bake cookies for 10-12 minutes or until the tops are golden brown. The secret is to pull them out before you think they are done. (See recipe notes if your cookies are gooey)
• Let them rest on the cookie sheet for at least 15-30 minutes. It's hard to wait. Trust me, I've been there. Place the cookies on a cooling rack to finish cooling completely. Enjoy with a big tall glass of milk!

Video

Notes

• Let the cookies rest: If your cookies are turning out too gooey, let them rest longer. I recommend at least 15 minutes on the cookie sheet and then transfer to a cooling rack to cool completely. They are even better if you let them sit and enjoy the next day. Your cookies aren’t ruined, just let them rest!
• I listed the vanilla extract as optional because rumor has it Levain Bakery doesn’t add vanilla in theirs. However, you can add in 1 tsp. vanilla. I’ve tested and it’s delicious!
• Feel free to make the cookies smaller in size. May need to bake for a minute or so less since they are smaller.
• My original recipe also called for 3 cups of chocolate chips but after several people made it, 3 seemed to be TOO much. 2 cups seems to be PLENTY for most people.
• No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe. It resulted in a very similar product and I thought it was better than the 100% All-Purpose cookie. To make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
• Spoon and level flours by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it.
• If your cookies are coming out flat or spread, you actually might need to add a few Tbsp. more flour to the recipe. 
• GLUTEN FREE: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour . I tested this & cookies are very similar in taste and appearance and a great option for those who need a GF cookie.

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Nutrition

Serving: 1large cookie | Calories: 609kcal | Carbohydrates: 84g | Protein: 6g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 350mg | Potassium: 87mg | Fiber: 1g | Sugar: 49g | Vitamin A: 561IU | Calcium: 59mg | Iron: 2mg

Hi, I’m Tawnie!

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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