These are called EXTRA Chocolate Chip Cookies because instead of 2 cups of chocolate chips, I added 3 cups of chocolate chips. The original recipe by AllRecipes.com called for 2. I just slightly adapted this one because, honestly, if you are going to make a giant chocolate chip cookie, it might as well be packed with chocolate in every single bite.
This is the kind of cookie that makes people stop mid-conversation. It is big, thick, sweet, buttery, and loaded with more chocolate than you probably think is reasonable. That is exactly the point. These are not dainty little lunchbox cookies. They are bakery-style, birthday-request, eat-one-and-call-it-dessert cookies.
I love a classic chocolate chip cookie, but there is something extra fun about making them oversized. The edges get lightly golden, the centers stay soft, and the chocolate chips melt into little pockets throughout the cookie. If you like a cookie that feels special without being fussy, this is a good one to keep in your back pocket.
My daughter, Fay, requested HUGE chocolate chip cookies for her birthday. We’re having a party, but she wanted some kind of treat on her birthday as well. So, she found this recipe and said “This is it!”.
I think birthday food should feel a little over-the-top, and these cookies understood the assignment. Fay did not ask for cupcakes, a sheet cake, or anything fancy. She wanted HUGE chocolate chip cookies, and once she picked this recipe, I knew we were leaning all the way in.
The fun thing about a cookie this big is that it feels like a treat before you even take a bite. Scooping out a full 1/4 cup of dough for each cookie makes them look almost ridiculous on the baking sheet. But once they bake up, they look like the kind of cookie you would see in a bakery case and immediately point to.
Why You’ll Love These Cookies
First, they are loaded with chocolate. Not sprinkled, not dotted, not politely mixed in — loaded. The extra cup of chocolate chips makes a difference because every bite has that rich, melty chocolate flavor. Second, the size makes them feel special. You can serve one cookie as a full dessert, wrap them individually for gifts, or stack them on a platter for a party.
They are also easy to customize. You can use semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, or a mix of whatever you have in the pantry. If you like a salty-sweet cookie, a tiny sprinkle of flaky salt on top right after baking would be amazing. If you like nuts, chopped pecans or walnuts would fit right in, too.
Before You Start
Because these cookies are so large, give yourself a little extra time. The dough itself is not complicated, but the baking takes longer simply because you can only fit a few cookies on each sheet. I could only fit 3 on one cookie sheet without crowding them. They need room to spread, and if they are too close together, you may end up with one giant cookie slab. Which, to be fair, would probably still taste great.
What I did..
You know how most recipes call for about 1-2 tablespoons of dough? This one calls for 1/4 cup! That’s crazy big. I could only fit 3 on a cookie sheet. Keep that in mind when you carve out time to make these. They cook for about 15-17 minutes each batch. I managed to cook 2 sheets at a time, which cut the time down, but still…with a total of 15 cookies, it still took me 3 rounds in the oven and you have the required cool down time in between. If you are baking for a party, I would not start these at the last minute.
The best tip I can give you is to let the cookies cool on the baking sheet for a few minutes before moving them. Since they are oversized, they need a little time to set up. If you try to move them too quickly, they may bend or break. Once they firm up slightly, transfer them to a cooling rack and let them finish cooling there.
Baking Tips for Giant Chocolate Chip Cookies
Use parchment paper if you have it. It makes cleanup easier and helps keep the bottoms from sticking. If your baking sheets run hot, check the cookies at the earlier end of the baking time. You want the edges to look set and lightly golden, while the centers may still look a little soft. That soft center is what gives you the chewy middle after cooling.
Try to make the scoops of dough about the same size so they bake evenly. A measuring cup works fine, but a large cookie scoop would make the job easier. If the dough feels too soft, you can chill it briefly before baking. Chilling can help the cookies hold their shape a little better and keep them from spreading too much.
Do not overbake them. Giant cookies will continue to set as they cool, so pulling them from the oven when the centers are just barely set is usually better than waiting until the whole cookie looks firm. A cookie that looks perfect in the oven can turn a little too crisp once it cools.
Turning One Into a Cookie Sandwich
We took these one step further just for Fay’s cookie. We made homemade whipped cream and created the cookie sandwich. It’s an awesome mix, but pretty messy to eat. You might consider making the whipped cream to use with softer cookies so it doesn’t squeeze out when you bite into it. You could also serve the whipped cream on the side and let everyone dip pieces of cookie into it, which is less dramatic but much easier to manage.
If you want to make cookie sandwiches for a party, I would suggest making the cookies slightly smaller than 1/4 cup each. That way the sandwiches are easier to hold and eat. You could also freeze the whipped cream filling for a little while or swap in softened vanilla ice cream for a frozen cookie sandwich.
Bonus Recipe – Homemade Whipped Cream
1 cup – Heavy Whipping Cream / 2-4 tablespoons of powdered sugar / 1-2 drops of vanilla extract
Beat until thickens.
For a sweeter whipped cream, use the full 4 tablespoons of powdered sugar. For a lighter version, start with 2 tablespoons and taste before adding more. The vanilla is optional, but I like the little bit of flavor it adds. Make sure the cream is cold before you start beating it, and stop once it thickens enough to hold soft peaks.
Serving Ideas
These cookies are great warm, room temperature, or dressed up for dessert. Serve them with a cold glass of milk, a scoop of vanilla ice cream, or a drizzle of chocolate sauce if you really want to go all in. For birthdays, you could add sprinkles to the tops before baking or stick a candle in one cookie and call it a cookie cake.
They also make a fun gift. Once completely cooled, wrap each cookie in a small treat bag or stack a few in a bakery box. Since they are large, they look impressive without needing much decorating. A ribbon and a little tag would make them party-favor ready.
How to Store Extra Chocolate Chip Cookies
Store the cooled cookies in an airtight container at room temperature. Because they are thick and full of chocolate, they stay satisfying for a few days. If you want that fresh-baked feel later, warm one in the microwave for just a few seconds. The chocolate softens up again, and the cookie tastes like it came straight from the cooling rack.
You can also freeze baked cookies. Let them cool completely, wrap them well, and place them in a freezer-safe bag or container. When you are ready for one, let it thaw at room temperature or warm it gently. If you freeze the dough instead, portion it first so you can bake only what you need.
Quick FAQ
Can I make these smaller? Yes. Smaller cookies will bake faster, so start checking them earlier. Keep an eye on the edges and centers instead of relying only on the original bake time.
Can I use fewer chocolate chips? Absolutely. The extra chocolate is what makes these EXTRA Chocolate Chip Cookies, but you can use 2 cups if you prefer a more classic cookie-to-chocolate ratio.
Do I have to make the whipped cream? No, but it is a fun bonus if you want to turn the cookies into a special dessert. The cookies are plenty good all on their own.
Would you have added the whipped cream for the cookie sandwich, or would you keep these cookies classic and eat them warm from the oven?
More cookies…
Ultimate Peanut Butter Cookies
Patriotic Ice Cream Sandwiches
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
- Baking Sheet
- Parchment Paper
- Parchment Paper Sheets
- Mixing Bowls
- Stand Mixer OR
- Hand Mixer
- Cooling Racks
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Rock on!
~Bobbi
EXTRA Chocolate Chip Cookies
Equipment
- 9 x 13 Baking Sheet
- Stand Mixer/Hand Mixer
Ingredients
- 2 Cups Flour, All Purpose
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 3/4 Cup Butter, melted
- 1 Cup Brown Sugar
- 1/2 Cup Sugar
- 1 Tbsp Vanilla Extract
- 1 Egg
- 1 Egg Yolk
- 2 Cups White Chocolate Chips
- 1 Cup Semi Sweet Chocolate Chips
Instructions
- Preheat oven to 325°. Grease cookie sheet or line with parchment paper.
- Sift together the flour, baking soda and salt. Set aside.
- In a medium bowl/stand mixer, cream together the melted butter and sugars until well blended.
- Beat in vanilla, egg and egg yolk until creamy.
- Mix in the sifted ingredients just until blended.
- Stir in the chocolate chips by hand.
- Drop 1/4 cup of cookie dough on cookie sheets (3″ apart). I don’t think I’m very good at measuring. Mine ran together.
- Bake @ 325° for 15-17 minutes or until the edges turn light brown. Remove from oven and allow to cool on cookie sheets for a few minutes before moving to a cooling rack.
