When I first saw these massive chocolate chip cookies on Instagram, I knew I had to make them myself. There’s something magical about a cookie so big it nearly fills your whole hand — soft, chewy, with melty chocolate chips baked right on top. I put my own spin on the recipe by swapping walnuts for extra chocolate chips (I love Enjoy Life mini chips for their perfect melt) and reserving a few to press on top of each cookie before baking. The result? Pure cookie heaven.
If you’ve been on the hunt for the biggest, softest chocolate chip cookie recipe that’s straightforward and always delivers, you’re in the right place.
What Makes These Cookies So Special?
The secret to these bakery-style giant cookies is the blend of cake flour and all-purpose flour, plus a bit of cornstarch, which gives them that tender, melt-in-your-mouth texture. Starting with cold butter that gets creamed just enough to keep the dough fluffy is key to achieving that soft center with slightly crisp edges.
Another insider tip: press chocolate chips on top of each dough ball before baking to get that perfect glossy, melty finish you want in every bite.
Important Note on Cookware
For best results, avoid baking these cookies on ceramic cookie sheets — the heat distribution isn’t ideal and can cause uneven baking. Use a light-colored metal baking sheet lined with parchment paper or a silicone mat for even cooking.
Baking Tips and Timing
Preheat your oven to 410°F (210°C). Because of the size and thickness of these cookies, I recommend starting to check them at the 10-minute mark, but depending on your oven, they may need up to 16 minutes to bake fully through. You want the tops to be golden with edges set, but the centers should remain soft and gooey.
Ingredients Overview
- Cold butter cubes
- Brown and granulated sugar
- Cake flour and all-purpose flour
- Cornstarch, baking soda, and salt
- Eggs
- Enjoy Life mini chocolate chips (plus extra for topping)
How to Make the Biggest, Softest Chocolate Chip Cookies
Start by creaming cold butter with sugars until fluffy but not overly soft. Add eggs one at a time, then gently fold in the dry ingredients until just combined — avoid overmixing to keep the cookies tender. Stir in the mini chocolate chips, reserving some to press on top of the cookie dough balls.
Scoop dough into 8 large balls (4 per baking sheet), press extra chocolate chips on top, and bake. Watch carefully starting at 10 minutes and adjust up to 16 minutes depending on how your oven bakes.
Once out of the oven, let the cookies cool on the sheet for at least 10 minutes so they set but stay gooey inside.
Why You’ll Love These Giant Cookies
These cookies are the perfect balance of crispy edges and soft, chewy centers with gooey chocolate in every bite. They’re big enough to share (or not!) and simple enough to whip up any time. Whether for a crowd or a special treat, these massive chocolate chip cookies will quickly become a go-to favorite in your kitchen.
Print
Massive Chocolate Chip Cookie
- Total Time: 31 minutes
- Yield: 8 1x
Description
These giant, soft, and gooey chocolate chip cookies are everything you want in a cookie — crispy edges, tender centers, and melty chocolate chips baked right on top. Perfect for sharing (or not!), they’re a must-make for cookie lovers everywhere.
Ingredients
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1 cup cold unsalted butter, cut into small cubes
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1 cup brown sugar
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1/2 cup granulated sugar
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2 large eggs
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1 1/2 cups cake flour
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1 1/2 cups all-purpose flour
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1 teaspoon cornstarch
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3/4 teaspoon baking soda
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3/4 teaspoon salt
- 1 cup HU Chocolate Chips
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1 cup Enjoy Life mini chocolate chips, plus extra for topping
Get Recipe Ingredients
Instructions
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Preheat oven to 410°F (210°C). Line a light-colored metal baking sheet with parchment paper or silicone mat. Avoid ceramic sheets for even baking.
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In a large bowl, cream the cold butter cubes, brown sugar, and granulated sugar for about 4 minutes until creamy but still slightly firm.
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Add eggs one at a time, mixing well after each addition.
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In a separate bowl, whisk together cake flour, all-purpose flour, cornstarch, baking soda, and salt.
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Gradually stir dry ingredients into wet ingredients until just combined. Avoid overmixing to keep cookies tender.
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Fold in the chocolate chips, reserving some for topping.
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Divide dough into 8 large balls (about golf ball size). Place 4 on each baking sheet. Press reserved chocolate chips gently on top of each dough ball.
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Bake for 10 minutes, then start checking every 1-2 minutes. They may need up to 16 minutes depending on your oven. Cookies are done when tops are golden and the top is cracking a little and the edges are browning.
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Let cookies cool on the baking sheet for at least 10 minutes before removing to a wire rack to finish cooling. This helps them set while staying soft inside.
- Prep Time: 15
- Cook Time: 16
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