May 15th is National Chocolate Chip Day and that’s not a day we take lightly. This mega holiday deserves the finest, most enormous celebration. A celebration so grand that the only appropriate dessert is GIANT CHOCOLATE CHIP COOKIES. And to really mark this day down in the history books is a chocolate chip cookie recipe that yields 6 mega chocolate chip cookies and requires ZERO cookie dough chilling. This cookie recipe jumps from mixing bowl to oven in minutes. Thank you and good night. By the way, if quick recipes are your jam, these cookies join 30+ others in my collection of Quick Dessert Recipes—ready in 1 hour or less! And did I mention how soft and thick these cookies are?
Behind the Recipe
The perfect giant chocolate chip cookie recipe has been on my baking bucket list for years. I avoided it because there are so many recipes for chocolate chip cookies out there and I figured another wasn’t necessary. In fact, I have not one or two, but three favorites: But after making several batches of giant chocolate chip cookies using all different recipes, I stumbled upon literal cookie perfection and I’m thrilled to share it with you. This recipe is my chewy chocolate chip cookies recipe, but with 1 major change. Pull up a chair and bring your biggest appetite.
Video Tutorial: How to Make 6 Giant Chocolate Chip Cookies
Ingredients for Giant Chocolate Chip Cookies
Overview: How to Make Giant Chocolate Chip Cookies
Each cookie starts with 1/2 heaping cup of cookie dough. Normal chocolate chip cookies are usually 1-2 Tablespoons of cookie dough, so these are literally 4x larger with 4x the amount of chocolate chips. I actually served these cookies with fruit, cheese, and crackers for a mommy & kids playdate the other week. I cut each mega cookie into little wedges as if I were slicing a pie—they were like extra thick, extra mini chocolate chip pies! If you’ve ever made my chewy chocolate chip cookies before, you’ll notice that today’s cookie dough is much more solid and sturdy. That’s because we’re using softened butter instead of melted butter. Bringing butter to room temperature takes a little extra time, but here’s how to soften butter quickly. The eggs should also be at room temperature, so place them in a cup of warm water for 5-10 minutes prior to starting.
Will This Recipe Work for Regular Size?
Yes! Use this no-chill chocolate chip cookie recipe to make 24 regular size cookies. Measure out a heaping 1.5 Tablespoons of cookie dough per cookie and bake at 350°F (177°C) for about 12-13 minutes or until lightly browned on the sides. Both the regular size and giant cookies are soft and thick with buttery crisp edges. You can see this dough as regular size cookies over on the chocolate chip cookie ice cream sandwiches page!
Speaking of Cookies…
How to Prevent Cookies from Spreading How to Ship Cookies 10 Best Cookie Baking Tools How to Freeze Cookie Dough 5 Cookie Baking Success Tips Sally’s Cookie Addiction (my cookie cookbook!)
And here are more no chill cookie recipes including my favorite soft and thick snickerdoodles.
