These Giant Chocolate Chip Cookies will soon be your new favorite chocolate chip cookie recipe. The BEST chocolate chip cookie I have ever tried. They are everything you want and more: soft, chewy, fluffy, thick, easy to make, gooey on the inside, golden brown and slightly crispy on the outside. They are EPIC and I can't wait for you to try. Be sure to watch the recipe video too!
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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
Preheat the oven to 400°F.
Whisk together the All-purpose flour, cake flour, baking soda, baking powder, cornstarch and salt together in a large bowl. Set aside.
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.
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.
On low speed, gradually add in the flour mixture.
Then add in the chocolate chips and mix just until the chocolate chips are incorporated.
Measure out ~6, 5.7 oz. cookies. I like to use afood scalefor 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.
Bake all 6 cookies on a cookie sheet at a time.
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!
Let them rest on the cookie sheet for at least 15 minutes. It’s hard to wait. Trust me, I’ve been there.
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.
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.
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.
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.
These are absolutely the best chocolate chip cookies in the world! I have made them twice in a week, and they came out perfectly baked. I followed the recipe EXACTLY as posted, and voila – the perfect cookie! I had not baked cookies in probably 20 years because I never had good luck with them (either overbaked or underbaked, no matter what the recipe told me to do). Something told me to try this recipe, and I’m so glad I did! Tawnie, thank you so much for sharing this recipe!
Jen OMG I want to cry this is so sweet!! Thank you so much for making these and I’m so happy you had success with them. Now I’m craving a fresh batch! mmmm. Thanks again!! xo, Tawnie
Stef
1 month ago
Love love love this recipe…I made smaller cookies- 9 minutes bake time and 1.5 cups of choc chips!!!!!
Thank you I spent two weeks searching for the perfect recipe …love this one bc I don’t need to chill the batter & my kids are happy because they don’t have to wait 😊
These are my grandson’s favorite cookies.. Mine too! Moist, tender and full of chocolate chips. You need a pretty big glass of milk to wash these cookies down!
Yes! Freeze unbaked dough balls for up to 3 months, and if you’re baking the big cookies, thaw before baking, but if you make them smaller you can usually bake from frozen 🙂
Kristen
1 month ago
Omg these cookies really are the best cookies and I’ve been baking since high school! They are so easy and so delicious! My whole life I’ve been using semi-sweet chips in cookies. Who knew you could just change the rules and use milk chocolate?? 🙂 Make these cookies now, you will not be disappointed. Thanks for an amazing new spin on an old classic!
Awww! Thank you SO much! My husband swears by milk chocolate so he was the one who really pushed that when I was originally developing this recipe, HAHA! Thank you!!
Bre
1 month ago
I absolutely love these cookies but i cannot for the life of me get them all the way cooked without burning even after letting them set for more than a day. I have even tried different temperatures and times and they all come out raw in the middle, any tips?
Hi Bre! The nature of these cookies are pretty ooey gooey. Try making them smaller to see if that helps 🙂
Caron
2 months ago
Best choco chip cookies I’ve ever had, hands down! Question, if I want to make a lot to share my love of these cookies, can I just double the recipe or should I cook batches separately? Thanks!
Question regarding double the pans. Do you remove both pans from oven or just the one? If it’s you leave the bottom sheet in can you do another batch on this sheet?
Hi! I have never made them without cornstarch but I think they’ll turn out just fine with out! Let me know what you think of them! 🙂
Kalie Frantz
3 months ago
I love this recipe! They always come out great! If you run out of AP Flour, can I use Self-Rising (since it already contains baking powder/soda, salt) instead and then just add in the cornstarch?
These are absolutely the best chocolate chip cookies in the world! I have made them twice in a week, and they came out perfectly baked. I followed the recipe EXACTLY as posted, and voila – the perfect cookie! I had not baked cookies in probably 20 years because I never had good luck with them (either overbaked or underbaked, no matter what the recipe told me to do). Something told me to try this recipe, and I’m so glad I did! Tawnie, thank you so much for sharing this recipe!
Jen OMG I want to cry this is so sweet!! Thank you so much for making these and I’m so happy you had success with them. Now I’m craving a fresh batch! mmmm. Thanks again!! xo, Tawnie
Love love love this recipe…I made smaller cookies- 9 minutes bake time and 1.5 cups of choc chips!!!!!
Thank you I spent two weeks searching for the perfect recipe …love this one bc I don’t need to chill the batter & my kids are happy because they don’t have to wait 😊
Thank you sooo so much! I am glad you all loved it 🙂
These are my grandson’s favorite cookies.. Mine too! Moist, tender and full of chocolate chips. You need a pretty big glass of milk to wash these cookies down!
Aww I am sooo so glad! Thank you!!
Can you freeze the dough and bake another day
Yes! Freeze unbaked dough balls for up to 3 months, and if you’re baking the big cookies, thaw before baking, but if you make them smaller you can usually bake from frozen 🙂
Omg these cookies really are the best cookies and I’ve been baking since high school! They are so easy and so delicious! My whole life I’ve been using semi-sweet chips in cookies. Who knew you could just change the rules and use milk chocolate?? 🙂 Make these cookies now, you will not be disappointed. Thanks for an amazing new spin on an old classic!
Awww! Thank you SO much! My husband swears by milk chocolate so he was the one who really pushed that when I was originally developing this recipe, HAHA! Thank you!!
I absolutely love these cookies but i cannot for the life of me get them all the way cooked without burning even after letting them set for more than a day. I have even tried different temperatures and times and they all come out raw in the middle, any tips?
Hi Bre! The nature of these cookies are pretty ooey gooey. Try making them smaller to see if that helps 🙂
Best choco chip cookies I’ve ever had, hands down! Question, if I want to make a lot to share my love of these cookies, can I just double the recipe or should I cook batches separately? Thanks!
Thank you so much Caron! I am so glad. You can double the recipe 🙂
These are bomb, Cuz! We’re making these tonight again! Love you!
KEV! Hi 🙂 yayyyyy thank you so much. Love you!!
Question regarding double the pans. Do you remove both pans from oven or just the one? If it’s you leave the bottom sheet in can you do another batch on this sheet?
Hi! If you’re making multiple batches, you can just leave that bottom pan in the oven and place the new cookies you need to bake on top of it 🙂
What if I don’t have cornstarch? I have everything ready to bake and I realized I’m out of cornstarch 🥲🥲
Can I leave out or substitute?
Hi! I have never made them without cornstarch but I think they’ll turn out just fine with out! Let me know what you think of them! 🙂
I love this recipe! They always come out great! If you run out of AP Flour, can I use Self-Rising (since it already contains baking powder/soda, salt) instead and then just add in the cornstarch?
Thank you so much Kalie! Hmmm I haven’t tested this recipe that way so I can’t say for sure, but it might work out! 🙂