These Jumbo Chocolate Chip Cookies are easy, delicious, and the perfect indulgence!

What’s better than a chocolate chip cookie? A jumbo chocolate chip cookie! These cookies are seriously big- each one is made with 1/2 cup of cookie dough and the end result is a cookie as big as your hand! The whole batch only makes 6 cookies, and they aren’t only wide, they are also thick. This is not a flat, thin cookie. It is soft, chewy, and everything you want in a cookie!

These jumbo cookies are so easy to make! The dough is made in just a few minutes and it doesn’t need any chill time. Also, they are mixed by hand so you don’t even have to worry about getting the mixer out. They have become my go-to chocolate chip cookies because they are so simple and I know you will love them just as much!

I use milk chocolate chips in these but use whatever your favorite is- semi-sweet, dark, or chunks. Any type would be delicious! These are perfect for giving as gifts. Who wouldn’t love a chocolate chip cookie? Especially when it’s this big!

How to Make Jumbo Chocolate Chip Cookies

Here is a brief overview of how these giant cookies come together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.

1. Combine the dry ingredients. Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl.
2. Mix the wet ingredients. Combine butter, brown sugar, and granulated sugar in a large bowl. Add in the egg and vanilla and mix well.
3. Combine the wet and dry ingredients. Stir in the flour mixture and mix until no dry pockets remain.
4. Fold in the chocolate chips.
5. Form into cookies. Use a 1/2 cup measuring cup to measure the dough into 1/2 cup portions. Roll into balls so they are smooth and place three on each baking sheet.
6. Bake the cookies. Bake one tray at a time for 17-18 minutes. They will still be soft when they come out so let them cool on the sheet tray for 5-10 minutes. Enjoy!

Cookies Tips and Tricks

These simple tips and tricks are helpful for most cookie recipes, including these giant chocolate chip cookies!

• Measure your flour properly. Start by whisking the flour in the container its stored in. Then use a spoon to scoop it into a dry measuring cup and level off with the flat side of a spatula or butter knife. Don’t use the measuring cup to scoop the flour, it will pack and you will end up with too much.
• Use fresh baking soda. Both baking powder and baking soda need to be replaced every six months. To check to see if yours is fresh, mix a little bit with vinegar. It should bubble up right away. If not, toss it and get new baking soda.
• Use room temperature butter. Butter that is room temperature should be soft enough to dent with your finger, but not push all the way through. To speed this process up, cut the butter into one-inch pieces and leave on the counter to soften.
• Space the cookies out. I could fit three cookies on my baking sheet. They will spread out quite a bit while baking, so it is important to give them plenty of room so they don’t run together.
• Don’t overbake the cookies. We purposefully underbake the cookies slightly to keep them soft. They finish baking on the cookie sheets out of the oven.

Storing and Freezing Cookies

This recipe makes six giant cookies. If you want to make them ahead of time or won’t eat them all right away, store the cooled cookies in an airtight container or bag for up to four days.

If you want to make these cookies and freeze some for later, bake the cookies and allow them to fully cool. Once cooled, transfer to a freezer-safe bag or container and store in the freezer for up to three months. Enjoy frozen or allow the thaw before eating.

More Jumbo Cookies

Looking for more giant cookie recipes? Here are my favorites:

• Jumbo Sugar Cookies
• Jumbo Snickerdoodle Cookies
• Giant Monster Cookies

If you try this jumbo chocolate chip cookie recipe, let me know what you think!