These giant chocolate chip cookies are large enough for 2 or 3 people to share and don't require any fancy ingredients. There is a surprise ingredient added for extra crunch.
This bigger-than-average cookie is inspired by the crumbl style cookies that are very popular. Baking the cookies this size means that you get a crispy exterior with a soft and chewy interior. the best of both worlds!
When you bake your cookies this large, you won't need to deal with multiple batches going in and out of the oven because 2 sheet pans worth of cookies is all it takes to use up all of the cookie dough.
These crispy giant chocolate chip cookies are delicious and comforting and remind me of my aunt who used to bake chocolate chip cookies for my high school bake sales.
I remember watching the swimming coach go up to the table to buy a bag of her chocolate chip cookies. As he walked away from the table with his purchase, he took one bite of the cookie and then turned around to buy another bag! Yes, they were that good.
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🛒Ingredients
Even though these cookies are larger than a standard cookie, the ingredients are still what you'd find in a basic chocolate chip cookie recipe.
- unsalted butter
- large eggs
- light brown sugar
- all-purpose flour
- chocolate chips
- vanilla extract
- granulated sugar
- cream of tartar
- baking soda
- salt
- crispy rice cereal
See recipe card for quantities.
🍪Instructions for making giant chocolate chip cookies
Like most cookie recipes, these chocolate chip cookies follow the standard cookie dough mixing procedure.
Put the softened butter, and sugars in the mixing bowl and cream them together until light and fluffy. Then add the eggs.
Once the eggs are mixed in, add the flour and mix, but don't overmix! Fold in the chocolate chips and the cereal next.
Use a ½ cup measuring cup to portion the cookies out so they are all the same size. Place them on a baking sheet, leaving plenty of room to spread, as shown in the video below.
🎥Video
Substitutions & Variations for Giant Chocolate Chip Cookies
- Some common variations include:
- Adding nuts such as walnuts or pecans
- Using different types of chocolate chips, such as milk chocolate, white baking chips, or dark chocolate chunks.
- You can also add chocolate feves (discs) for a more upscale cookie.
- Adding spices such as cinnamon or nutmeg
- Add cereal, like cheerios or cornflakes for added crunch
There are countless other variations you can try to create your perfect chocolate
chip cookie! You may also like these ranger cookies or these chocolate chip blondies. My blogging friend Britney also has these peanut butter cup blondies that are amazing!
For a chocolate chip cookie that has a bit of crunch in every bite, not just on the edges, use your favorite rice cereal. The cereal gives added texture and crunch to these cookies and is a nice change of pace from traditional chocolate chip cookies.
Giant chocolate chip cookies are a type of drop cookie that originated in the United States. They gained popularity with Ruth Wakefield who owned the Toll House Inn.
These big fat chocolate chip cookies are made from flour, butter, sugar, eggs, and chocolate chips.
The dough is typically scooped onto baking sheets and baked until the cookies are
golden brown. This recipe calls for scooping the dough into ½ cup portions before baking.
🔪Cookie Baking Equipment
Equipment can have a big impact on how a cookie recipe turns out. I use a perforated baking pan along with a silicone baking mat because it helps even out the heat. When I use this setup, I don't have to rotate the pan halfway through the baking time.
If you use a regular baking sheet without a silicone mat, be sure to rotate it, so that the cookies are an even brown color at the end of the baking time. You may also need to use pan spray or parchment paper to ensure the cookies don't stick to the baking sheet.
❄️How to Store Giant Cookies
Counter: To store chocolate chip cookies on the counter, just put them in an
airtight container and keep it at room temperature for up to 2 days.
Refrigerator: If you’re planning on keeping your cookies for longer than a day or
two, you may want to consider storing them in the refrigerator. Cold temperatures
help prevent the cookies from going stale or losing their flavor.
Freezer: Chocolate chip cookies can also be frozen to help them last longer. To
freeze, simply place the baked and cooled cookies in an airtight container or
freezer bag and place them in the freezer for up to 3 months.
I usually take the extra step of placing waxed paper in between each cookie so they don't stick together. Be sure to thaw the cookies thoroughly before serving. You can pop them in the microwave for 10 seconds or so to warm them.
👩🏾🍳Chef's Top Tip for Cookie Baking Success
The best way to ensure your cookies are cooked through is to use a cookie
scoop or spoon to drop the dough onto the baking sheet, as this will help create
uniform cookies that are all the same size.
Another way to tell if the cookies are done is to look at the center of the cookies. If it still looks wet and doughy, the cookies need to bake a little longer. The top crust on the cookies should be fully formed, which is why these cookies are baked at a higher temperature.
Be sure to let these cookies cool on the pan you baked them on. The cookies will be too fragile to move to a cooling rack when you take them out of the oven. But the main reason why we want to leave them on the baking sheet is that the carryover baking will allow the cookies to firm up in the center.
📖Printable Recipe Card
Crispy Chocolate Chip Cookies
Equipment
- 1 cookie cheet
- 1 silicone baking mat
- 1 handheld mixer
- 1 spatula
- 1 ½ cup measuring cup
Ingredients
- 1 cup butter softened
- ½ cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ⅔ cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ⅓ cup crispy rice cereal
- 12 ounces semisweet chocolate chips
Instructions
- Preheat the oven to 375℉. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, with the paddle attachment, beat thesoftned butter, white sugar and brown sugar until light and fluffy. This will take about 3 minutes. If you are using a handheld mixer it may take longer.
- Beat in the eggs and vanilla extract until combined.
- Add the flour, cream of tartar, baking soda, and salt. Beat until all of the flour is mixed in and no dry pockets of flour remain.
- Fold in the rice cereal and chocolate chips with a sturdy spatula.
- Portion the dough into ½ cup portions and place on a baking sheet. Bake for 12-15 minutes or until the cookies are no longer glossy on the top center.
- Let cool completely on the baking sheet so they can continue to bake slightly after you remove them from the oven.
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