
There are many chocolate chip cookies in this world, but these Giant Chocolate Chip Cookies are truly special! Crispy on the edges, chewy in the centers, and crinkly all over, there’s a unique method to this recipe that makes it a standout.

We’ve all done many things to get that perfect chocolate chip cookie recipe. Chilling the dough for a few hours. Chilling the dough for days. Browning the butter. Adding cornstarch. But here’s something you’ve probably never done: banging the baking sheets on the stove.
Yes, you read that right. Banging the baking sheets on the stove. And no, not out of frustration. We’re purposely banging the pans because it creates the ideal bakery-style texture, with ripples, crinkles, and cracks—and crispy edges surrounding a soft, chewy middle.
Of course, texture is just one part of the equation. Taste is important too! With an abundance of chocolate chips in every bite, these cookies are sure to satisfy any chocolate craving, just like my Hot Chocolate Cookie Cups and Chocolate Oreo Crumbl Cookies.
But let’s be honest, the best part about these cookies is their size. The only thing better than a delicious, chewy chocolate chip cookie is one that’s extra big!
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Why You’ll Love These Giant Chocolate Chip Cookies
- Everyday ingredients, extraordinary results – No need for anything fancy! These giant chocolate chip cookies cookies are all about technique, so they’re made with basic pantry staples.
- Easy to customize – As with traditional chocolate chip cookies, you can easily add in your favorite mix-ins like nuts, dried fruits, or even candy pieces to put your own spin on this recipe.
- Kid-friendly – The cookie dough is easy for kids to help with, but they’ll really love the part where you bang the pans on the stove. (But most of all, they’ll enjoy eating these giant cookies!)
- An elevated favorite – If you love Miniature Chocolate Chip Cookies, Thin Chocolate Chip Cookies, and Chocolate Chip Cookie Bars, you’ll enjoy these giant chocolate chip cookies too!
Ingredients and Substitutions

- Unsalted butter – Using unsalted butter gives you more control over the taste of the recipe.
- Granulated sugar – AKA white sugar.
- Light brown sugar – Brown sugar helps give these giant chocolate chip cookies their chewy texture.
- Eggs – You’ll need one egg and one yolk. You can freeze the extra white for a recipe where you need a single egg white!
- Pure vanilla extract – I recommend using real vanilla rather than imitation.
- All-purpose flour – Measure the flour by lightly spooning it into a measuring cup rather than scooping it.
- Baking soda – For creating rise in the cookies.
- Kosher salt – Salt balances the flavor in our cookies.
- Semisweet chocolate chips – Chocolate chunks also work in this recipe.
- Sea salt – For sprinkling over the tops.
Variations
- To make gluten-free crinkled chocolate chip cookies, substitute the all-purpose flour with your favorite measure-for-measure gluten-free flour blend.
- If you love chocolate chip cookies with nuts, add chopped pecans or walnuts to the cookie dough before baking
- Get creative with your mix-ins—try different varieties of chocolate or chopped candy bars, dried fruit, coconut flakes, etc.
Helpful Tools
- Parchment Paper – I like to use pre-cut sheets of parchment paper that come sized for sheet pans. No cutting needed!
- Large Cookie Scoop – For quick and even scooping of cookie dough onto baking sheets
- Cooling Rack – The cookies themselves will cool on the pans, but you can place the pans on cooling racks.
How to Make
- Prep – Preheat your oven to 350 degrees. Arrange three racks evenly spaced in the oven.
- Mix the wet ingredients – Beat the butter and sugars until they’re light and fluffy, then mix in the egg and vanilla.
- Mix the dry ingredients – Whisk the flour, baking soda, and kosher salt in a bowl.
- Combine the wet and dry ingredients – Slowly mix the dry ingredients into the bowl with the wet ingredients. Fold in the chocolate chips.
- Freeze – Divide the dough into large balls and freeze them for 15 minutes.
- Bake – Bake the dough on parchment-lined sheets for 10 minutes, then bang the pans on the stovetop. Bake for 5 minutes, then bang again. Continue to bake and bang every 3 minutes for a total of about 21 minutes.

Shortcuts
- For evenly sized cookies and an easier process, use a large cookie scoop or measuring cup to portion out the dough.
Tips
- Make sure the butter comes to room temperature. This ensures it mixes evenly into the rest of the giant chocolate chip cookie dough.
- Don’t have an electric mixer? No problem! You can mix the ingredients by hand in a large bowl using a wooden spoon or spatula. It’ll just take a bit more time and muscle!
How to Store
Room Temperature – Store in an airtight container at room temperature for up to 3 days.
Refrigerate – Giant chocolate chip cookies can be stored in the refrigerator for up to 1 week. Allow them to come to room temperature before serving.
Freeze – Freeze baked cookies for up to 3 months in an airtight container or zip-top storage back. Let them thaw at room temperature or microwave them until they’re warmed through.
Frequently Asked Questions
There are a few factors that could affect the crinkling of your cookies. Make sure to freeze the dough for 15 minutes (no more, no less!) before baking and follow the banging technique described in the recipe.
The amount of moisture and the type of sugar used in the cookie dough can affect its texture. Using more granulated sugar will result in a crisper cookie, while using brown sugar will create a chewier center. Baking time and temperature also play a role in achieving your desired texture. Baking for less time at a higher temperature will result in a crispier cookie, while baking for longer at a lower temperature will create a softer and chewier cookie.
Storing the cookies in an airtight container will help keep them soft and chewy. Adding a slice of bread to the container will also help the cookies stay soft!

Giant Chocolate Chip Cookies
Ingredients
- ½ pound 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- ¾ cup light brown sugar, lightly packed
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup semisweet chocolate chips
- Sea salt, for sprinkling
Instructions
- Preheat the oven to 350 degrees. Arrange three racks evenly spaced in the oven.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar on medium speed for 4 minutes, scraping down the sides occasionally, until the mixture is light and fluffy. Add the egg and vanilla and mix on low speed just to combine.
- In a medium bowl, whisk together the flour, baking soda, and kosher salt. With the mixer on low, slowly add the flour mixture, then the chocolate chips to the batter until combined. Mix well with a rubber spatula.
- With a 2 1/4-inch standard ice cream scoop (or 1/3 cup measure), make 10 scoops of dough and place them on a parchment-lined baking sheet. Freeze for 15 minutes.
- Place the balls of dough on sheet pans lined with parchment paper, spacing them wide apart. Bake for 10 minutes, until the cookies are slightly puffed in the center. Remove the pans from the oven and bang them on the stovetop until the center of the cookies deflate. Bake for 5 minutes, then bang the pans again, repeating baking and banging every 3 minutes, for about 21 minutes total, until the edges of the cookies are golden brown. (The centers will be lighter and not fully cooked.) Rotate the sheet pans in the oven so the cookies bake evenly. Sprinkle the cookies with sea salt and cool completely on the pans.
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