GIANT Soft & Gooey Chocolate Chip Cookies
Ingredients
- 1 cup butter 2 sticks, cold, preferrably Irish butter for extra richness
- 1 cup brown sugar packed
- ½ cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 3 egg yolks
- 1 ½ cup cake flour see notes
- 1 ½ cup all purpose flour
- 1 tsp cornstarch
- ¾ tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips milk, semi-sweet, or dark–the choice is yours!
- 2 cups walnuts chopped, optional
Instructions
- In a stand mixer with a paddle attachment, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.1 cup butter, 1 cup brown sugar, ½ cup sugar
- Add eggs, one at a time, mixing until smooth after each one.2 eggs, 3 egg yolks
- Add vanilla extract. Keep mixing until combined.1 tsp vanilla extract
- Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing.1 ½ cup cake flour, 1 ½ cup all purpose flour, 1 tsp cornstarch, ¾ tsp baking soda, 1 tsp salt
- Stir in chocolate chips and walnuts (if using).2 cups chocolate chips
- Separate dough into baseball sized dough balls and place on lightly colored cookie sheet. Don’t scoop! Use your hand to pull apart the dough balls and leave the tops looking shaggy. These peaks will crisp up in the oven and give a great contrast of texture. The dough makes 8 extra large cookies.
- Cover and refrigerate for 4 hours or overnight and up to 3 days for best results. If you don’t refrigerate the dough, the flour won’t be as saturated with the butter and the cookies will spread out and won't be as thick as possible. So your cookies might not be exactly right but they will still be delicious.
- Preheat your oven to 425℉.
- Bake for 9-12 minutes or until the shaggy tops of the cookie are golden brown. Resist the urge to dive right in because the center will still be underdone. Let them rest for at least 10 minutes to set. Enjoy!
Notes
What do you think of this recipe?Keep scrolling for the full recipe post. Please consider Leaving a Review!Let’s be honest: sometimes you want a cookie. And sometimes you want a giant, bakery-style, chocolate-loaded, chewy-in-the-middle, crispy-on-the-edges kind of cookie that makes the regular ones look like sad little snack pellets. This is that cookie.
I’ve baked through my fair share of chocolate chip cookie recipes (and maybe yours too), but this one checks every box: the cold butter trick gives it richness without being greasy, the mix of flours keeps the texture tender but not cakey, and those shaggy, craggy tops? Game changer. These cookies are basically if your favorite corner piece of brownie and your dreamiest bakery cookie had a baby.
If you’ve ever Googled something like “giant chocolate chip cookies that actually stay thick,” you’re in the right place. I’ll walk you through a few key moves to make sure these come out just right—big, bold, and beautifully chewy.
Why use cold butter?
This isn’t just to make your life harder (promise). Starting with cold, cubed butter slows down the creaming process, which helps keep the cookies from overspreading in the oven. Plus, if you use Irish butter (hello, Kerrygold), you get that extra creamy, almost caramel flavor built right in.
Cake flour + all-purpose = best texture
You don’t have to use cake flour, but it makes a noticeable difference here. It brings a finer crumb and a bit of softness that balances out the chewy heft of the cookie. If you’re out, you can DIY it: for every cup of cake flour, sub 1 cup of all-purpose minus 2 tablespoons, and add 2 tablespoons of cornstarch.
What kind of chocolate chips are best?
Whatever you love! Personally, I go with a mix of semi-sweet and dark for contrast. Milk chocolate will give you a sweeter, more classic vibe. Or chop up a bar to get those melty, uneven pockets of chocolate. Just aim for around 2 cups total.
Do I have to chill the dough?
If you want thick, rich, chewy cookies with crispy ridges and a gooey center: yes. Refrigerating the dough helps hydrate the flour, firm up the butter, and keep the cookies from turning into sad pancakes. Let them chill at least 4 hours, but overnight is even better.
Shaggy tops = bakery magic
This is the one step you don’t want to skip. When shaping your dough balls, don’t roll them smooth. Tear and press the dough together so the tops are uneven and craggy. These little peaks will brown up beautifully and give you that pro-level texture contrast.
Storage & leftovers
These cookies are massive, so unless you’re feeding a crowd (or just having a week), you might have leftovers:
- Room temp: Store in an airtight container for up to 3 days.
- Freeze dough: Scoop and shape dough, then freeze on a tray. Once solid, transfer to a zip-top bag. Bake from frozen at 425˚F for 12-14 minutes.
- Freeze baked cookies: Let them cool fully, then wrap individually and freeze. Reheat in a 300˚F oven for 5-7 minutes.
Whether you’re baking for a birthday, a bake sale, or just because your week calls for a cookie the size of your face, this recipe’s got your back. Big cookies, big flavor, big payoff. And now that you know the tricks, you’re just a batch away from cookie greatness.