Jumbo Chocolate Chip Cookies made with classic ingredients and twice the size of traditional cookies. This soft, chewy, thick chocolate chip cookie recipe is perfect for cookie lovers who want a large, indulgent treat.
Chocolate chip cookies are a timeless favorite, and these big chocolate chip cookies deliver even more chocolate and a satisfying, soft center with slightly chewy edges. Made with simple, familiar ingredients, these jumbo cookies are easy to prepare and come out thick and bakery-style every time.
Why make big chocolate chip cookies?
These are essentially classic chocolate chip cookies scaled up so each cookie is a generous handful. The larger size concentrates the soft, tender interior while the edges caramelize just enough to give a chewy contrast. Because the dough is the same basic formula as standard cookies, there’s no extra complicated technique or long chill time required. If you want bakery-style, thick, soft cookies at home without the wait, these are a great choice.
Big Chocolate Chip Cookies Ingredients
- 1 cup (2 sticks) butter, softened
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 1 large egg + 1 egg white
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups mini chocolate chips (about one 8 oz bag)
- Optional: additional semi-sweet or jumbo chips to press on top before baking
How to Make Big Chocolate Chip Cookies
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Mix until smooth and combined.
- Add the whole egg and the additional egg white, then beat until the mixture is well combined and slightly fluffy.
- Stir in the flour, vanilla extract, cornstarch, baking powder, baking soda, and salt. Mix until just combined, then fold in the mini chocolate chips. Reserve a few chips to press on top of each cookie dough ball if desired.
- Scoop the dough using a large cookie scoop (about 3 tablespoons of dough per cookie) to form generous mounds.
- Place six scoops of dough evenly spaced on the prepared baking sheet. Press a few extra chocolate chips into the tops of each dough mound for an attractive finished look.
- Bake for 12–15 minutes, until the edges look set and the centers still appear slightly underbaked. Let the cookies cool on the baking sheet for several minutes to finish setting, then transfer to a wire rack to cool completely.
Yields: 11–13 large cookies
Prep Time: 10 minutes | Cook Time: 14 minutes | Total Time: 24 minutes
Servings: 12 | Calories (approx.): 483 kcal per cookie
Notes & Tips
- For soft, thick cookies, avoid overbaking—remove them when the edges are set and the tops still look slightly underdone. The residual heat will finish the centers.
- Adding cornstarch helps produce a tender, cake-like interior; don’t skip it for this texture.
- Swap in different sizes of chocolate chips for variety—mini chips give even distribution while larger chips create melty pockets of chocolate.
- If you want taller cookies, pile the dough a bit higher when scooping and resist flattening before baking.
Nutrition (per large cookie, approximate)
Calories: 483 kcal | Carbohydrates: 65 g | Protein: 5 g | Fat: 23 g | Saturated Fat: 14 g | Sugar: 42 g | Sodium: 359 mg
How do I know if my cookies are finished baking?
When you pull the cookies from the oven, the edges should look set and slightly golden while the centers remain a little soft and glossy. As the cookies cool on the hot baking sheet, they will firm up without becoming dry. This method yields a soft, chewy center with caramelized edges—the hallmark of a perfect jumbo cookie.
How long are big chocolate chip cookies good for?
Store cooled cookies in an airtight container at room temperature. They will stay fresh for up to 2–3 weeks, though they’re best within the first several days for optimal softness and flavor. For longer storage, freeze individual cookies in a single layer, then transfer to a sealed freezer container for up to three months. Reheat briefly in a warm oven or microwave to restore that just-baked texture.
Variations and Serving Ideas
- Mix in chopped nuts or toffee bits for extra crunch and flavor contrast.
- Try brown butter for a nutty, deeper flavor—simply brown the butter, cool slightly, then continue with the recipe.
- Serve warm with a glass of milk or a scoop of vanilla ice cream for an indulgent dessert.
More cookie recipes to try soon
- Ranger Cookies
- Strawberry Cool Whip Cookies
- Pink Sandwich Cookies
- Iced Pumpkin Cookies
- Applesauce Oatmeal Chocolate Chip Cookies
- Cherry Almond Cookie Bars
- Chocolate Turtle Cookies
- Chocolate Peppermint Cookies
- Iced Cinnamon Pumpkin Cookies
- Chocolate Cherry Cookies
- Reeses Chocolate Peanut Butter Cookies
- Christmas Sugar Cookie Bars
- Butterscotch Pretzel Cookies
- Peppermint Fudge Sugar Cookies
- Loaded Reeses Cookies
A decade ago he was so little and cute, pretend-driving at an amusement park. He’s still cute, definitely not little, and now he’s been driving for a while—where does the time go?
You’ll love these big and soft chocolate chip cookies. The recipe is straightforward, yields bakery-style results, and makes a generous cookie that’s perfect for parties, gatherings, or just a special treat at home. Enjoy the warm, melty chocolate and the soft, tender crumb—these jumbo cookies are a crowd-pleaser.
