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Giant Chocolate Chip Cookies: No Chill Recipe for Mega Indulgence

Close-up of a giant chocolate chip cookie broken in half, showing gooey, melted chocolate chips.

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Make huge chocolate chip cookies, four times the size of a standard cookie, perfect for a party dessert. This recipe requires no chilling time for immediate baking satisfaction.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the chocolate chips using a spatula.
  7. Divide the dough into four equal portions. Shape each portion into a very large, thick disc. Place two discs on each prepared baking sheet, leaving plenty of space between them.
  8. Bake for 18 to 22 minutes, or until the edges are set and golden brown. The centers will look slightly underdone.
  9. Let the giant cookie cakes cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.

Notes

  • For an extra soft chewy cookie texture, slightly underbake them. They will firm up as they cool.
  • If you want to make giant cookie cakes for a crowd, this recipe yields four very large cookies.
  • You can substitute half of the semi-sweet chips with milk chocolate or dark chocolate chips for variation.

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