Giant Chocolate Chip Cookies

Giant chocolate chip cookies. Ooey, gooey, chewy in the middle and crisp on the edges. Guys, this is literally my idea of heaven in a cookie!

It has taken me the best part of my adult life to find a cookie recipe that delivers this kind of cookie. So many others end up being too crisp or more like a biscuit, not chewy and almost fudgey like these little beauties turn out. Every single time.

Of course, if you want these cookies to go further, you could make them smaller and get more from the batch of mixture. If you need to kid yourself into believing you’re only having a small one, so it’s fine to have 5 in a row, then go ahead and make them smaller. Just remember to reduce your baking time accordingly, or your cookies will not keep their chewy yumminess.

And, if you’re like me, you can’t resist taste testing your mixture as you go along. Hey, it’s an important step in making sure it tastes it’s best, right? Right!!

Honestly friends, you will not need another recipe for giant chocolate chip cookies once you have tried this one. I have experimented with a lot. Believe me, it became an obsession to find the perfect recipe at one point. And now I’ve found it, I want to share it with you all! This is the be all and end all of cookie recipes 🙂

The only thing that could possible make these gorgeous babies just a teensy bit better is serving them fresh from the oven with a good scoop of vanilla ice cream and a generous helping of Nutella. Try it, you won’t be disappointed! 😉

Happy baking! 🙂 x

Giant Chocolate Chip Cookies

Recipe by movers and bakers
5.0 from 3 votes
Course: CookiesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



Cookies which are chewy in the middle, crisp at the edges, perfect every time! 🙂

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  • 115 g (½ cup) unsalted butter, at room temperature

  • 100 g (½ cup) soft light brown sugar

  • 50 g (¼ cup) caster sugar

  • 0.5 tsp vanilla extract

  • 1 large egg, at room temperature

  • 180 g (1 ¼ cups + 1 tbsp) plain flour

  • 0.5 tsp baking powder

  • 0.5 tsp bicarbonate of soda (baking soda)

  • 2 tsp cornflour

  • 0.5 tsp salt

  • 200-250 g (1 cups+3 tbsp – 1 cups+½ cup) chocolate chips, nuts or dried fruit


  • Place butter and sugars into a large bowl and mix to combine. This can be done in a stand mixer, with a handheld mixer or even by hand (though the last one will involve a little more effort!)
  • Add vanilla and egg and mix thoroughly. It may look curdled at first, but keep mixing, it will come together.
  • Sift in your flour, baking powder, bicarb, cornflour and salt and stir to combine. Add in your chocolate chips (or nuts/dried fruit), mixing to distribute evenly through the mixture.
  • Shape into 6 balls and place on a lined baking sheet, then pop in the fridge for an hour.
  • 10 minutes before your hour is up, preheat your oven to 160C/325F. Space your cookies apart on a lined baking sheet (I do 2 or even one per tray, depending on the size of your baking sheets), to allow them space to spread in the oven.
  • Bake 16-20 minutes, then cool on the baking sheet for 5 minutes to firm up. They will have risen and be very light and airy when removed from the oven, but will shrink back down as they cool. Make sure the cracks on the top of the cookies go all the way to the middle before you remove them from the oven, or the centre will still be uncooked.

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One Comment

  1. This has become a staple of our lockdown munchies that have been a crucial part of our pick-me-up routine. Thanks Andrea!

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