This quick and easy recipe makes 6 giant chocolate chip cookies. These cookies are approx 12cm in diameter and super thick and chewy with crispy, golden edges. If you love chocolate chip cookies, then you’ll love these!
New recipe ideas come to me from all kinds of inspiration but these cookies came straight from the request of my Husband. He asked me directly to make him a batch of really big and thick chocolate chip cookies and who am I to deny such a request! So here we are with the result and yes, he tells me these are exactly what he had in mind.
Unlike my standard chewy chocolate chip cookies, this recipe uses dairy-free butter cold from the fridge rather than melted butter meaning this dough can be baked straight away with zero chilling involved.
Yes that means less time currently stands between you and a batch of warm chocolate chip cookies. You’re welcome.
Ingredients for giant chocolate chip cookies
To make these cookies, you’ll need a few baking basics;
- Dairy-free butter – we’re using Nuttelex as usual here, straight from the fridge rather than melted so our cookie dough doesn’t need chilling before baking.
- Vanilla – for flavour, we use 2 teaspoons but go forth and measure this with your heart!
- Brown sugar – for that slight caramel flavour and extra chewy texture.
- White sugar – helps the cookies spread and gives the edges that golden crunch.
- Egg – to bind the cookies helping keep them soft, while the extra egg yolk adds the extra fat needed for a super chewy and thick cookie.
- Plain flour – the base of the cookie, we are adding enough to soak up the liquid and form a soft dough that’s firm enough to be baked without chilling.
- Bicarbonate of soda – also known as baking soda in the US, this gives the cookie lift.
- Salt – added for flavour in the dough and a little bit sprinkled over the top is so good!
- Chocolate – I’m using the classic Sweet William dairy-free milk chocolate cut into chunks, but choose your favourite brand of chocolate.
How to make giant chocolate chip cookies
These cookies could not be simpler to make, especially if you have a stand mixer which I highly recommend as it’s going to make easy work of all the mixing.
In the bowl, add the dairy-free butter, vanilla and both the white and brown sugars and start mixing up. Add the whole egg and the egg yolk and mix until smooth.
Dairy-free butter is softer than regular butter by default so this will still be soft enough to make easy work of mixing. As I bake using dairy-free alternatives, I don’t know what the result would be if you were to use regular butter instead, but I would suggest it would need to be softened at room temperature first.
Add in the dry ingredients of flour, bicarbonate of soda (baking soda) and salt and mix until a rough dough forms.
Finally add in your chopped chocolate and mix through the dough, saving a few pieces to press into the dough before baking.
The biggest game changer in my cookie making journey has been investing in a cookie scoop. It makes baking cookies so much quicker and easier, I just love it. I have a 1 tablespoon scoop and for these cookies I use 4 scoops of dough per cookie. Just pile it onto the tray, don’t get too fancy about it. Gently press it together with a few of those extra chunks of chocolate and you’re ready to bake.
Depending on how big your baking trays are, you’ll need 2-3 baking trays to make sure you have enough space for spreading – remember, these are BIG cookies.
I bake these on a slightly lower temperature than normal so that the edges don’t get too browned and I find 18 minutes in the oven is the perfect amount to get those crispy edges but still get nice soft and chewy cookies.
I ALWAYS recommend baking a test cookie before putting the full batch in the oven, just so you can make sure to get your timings correct as every single oven is different so baking times and temperatures will vary.
The key to getting these cookies to be nice and even is to bang the tray on the counter a few times both at the halfway point of baking, and at the end. This just settles the cookies and releases any extra air and basically just leaves you with a perfect cookie.
The other tip to make these cookies look perfect is to get a metal spoon and immediately when the cookies are removed from the oven and are still soft, use the spoon to gently press any edges that have gone a bit wonky back into a nice round shape.
What chocolate should I use?
I ALWAYS use a chocolate that I love to eat. I never use chocolate labeled baking chocolate because it always seems to have other things added so for this reason, I recommend just picking up your favourite brand chocolate bar and chopping it up into chunks.
I guarantee the taste of your cookie is going to be worth it.
For this recipe, I’m using a super creamy dairy-free milk chocolate but I also often use a 60-70% dark chocolate. My current fav dark chocolate is the Darrell Lea brand – it’s so good!
And what about chocolate chips? Yes you can totally use them instead but before you do, I highly recommend you head over to Michelle from Hummingbird High’s Instagram and check out her story highlights where she explains why you should never use chocolate chips and instead use chopped chocolate instead.
Can I bake these into regular sized cookies?
Yes you can make them regular sized, just use 1 tablespoon of dough per cookie and reduce the bake time.
How to store these cookies?
These cookies are best enjoyed in the first day or two after baking. Actually they are at their best while still warm from the oven because is there actually anything better than a warm chocolate chip cookie?
But if you want to save some for later, you can always freeze baked cookies for a couple of months. Just defrost them overnight on the kitchen counter and they’ll taste just like freshly baked.
More chocolate chip cookie recipes:
Giant Chocolate Chip Cookies
- ½ cup (125 grams) dairy-free butter
- 2 teaspoons vanilla
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg + 1 egg yolk room temperature
- 2 cups plain flour
- ½ teaspoon bicarbonate of soda
- ½ teaspoon salt
- 100 grams chocolate cut into chunks
- Flakey sea salt optional
- Preheat the oven to 160°C and line 2-3 baking trays with baking paper.
- In the bowl of your stand mixer with the paddle attachment fitted, add the dairy-free butter, vanilla, brown sugar and white sugar and mix until combined. Add in the egg and extra egg yolk and continue to mix until smooth.
- Add the flour, bicarbonate of soda and salt and mix on low until a soft cookie dough forms. FInally, add most of the chopped up chocolate, saving a few pieces to press into the top of the cookies before baking, and mix through to combine.
- Using a spoon or cookie scoop, place 4 tablespoons of dough per cookie on the sheet making sure there is plenty of room for the cookies to spread (when baked these cookies will be approx 12 cm in diameter), and gently press a few extra chocolate chips or pieces into the top of the cookie dough.
- Bake the cookies for approx 18 minutes, stopping half way to remove the tray from the oven and bang it a few times on the counter to deflate any extra air. Once the cookies are baked, again bang the tray a few times on the counter, and then use a spoon to gently shape the edges if you want your cookies to look perfectly round. Allow the cookies to cool on the tray to firm up before transferring to a wire rack to cool completely. Sprinkle with flakey sea salt for that little bit extra if desired.
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.