Giant Double Chocolate Chip Cookies

These giant double-chocolate cookies look bakery-level impressive but are surprisingly simple. With a crisp edge, a tall, gooey center, and a flaky sea-salt finish, they become the star of any dessert table without any fancy equipment.

Servings: 8 servings

Giant Gooey Goodness

The secret is the oversized dough mounds and a short bake at high heat. The butter-sugar cream captures air, while the cornstarch keeps the interior soft. A quick chill firms the cookies so they spread just enough for that perfect, molten chocolate center.

The Secret to a Tall, Gooey Center

Chill the scooped dough for at least an hour before baking. The cold dough resists spreading, allowing the cookies to stay tall. Then bake at 375°F for exactly 11 minutes – hot enough to caramelize the edges while the interior stays under-baked, creating that coveted molten middle.

Ingredients for Giant Double Chocolate Chip Cookies

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 2 large cold eggs
• 2 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tbsp cornstarch
• 1 tsp fine sea salt, plus extra flaky Maldon sea salt for topping
• 1 cup milk chocolate chips
• 1 cup roughly chopped 70% dark chocolate blocks
• Parchment paper, for lining the baking sheet

How to Make It: Giant Double Chocolate Chip Cookies

1. In a stand-mixer's paddle attachment, beat the butter, brown sugar, white sugar, eggs, and vanilla on medium speed until light and fluffy, about 2 minutes.
2. Sift together flour, baking soda, cornstarch, and 1 tsp salt; add to the butter mixture and mix on low until just combined.
3. Fold in the milk-chocolate chips and dark-chocolate chunks until evenly distributed, being careful not to over-mix.
4. Using a large ice-cream scoop (about 4 oz), form golf-ball-sized mounds onto a parchment-lined sheet. Chill the dough balls in the refrigerator for at least 1 hour.
5. Preheat the oven to 375°F (190°C). Bake the chilled cookies for exactly 11 minutes, or until the edges are deep golden and the centers still look slightly undercooked.
6. Immediately after removing from the oven, sprinkle a light shower of flaky Maldon sea salt over each cookie and let cool on the sheet for 5 minutes before transferring to a wire rack.

Baking Tips for Perfect Giants

If your dough feels too soft to scoop, chill it a bit longer. Use a kitchen scale for consistent 4-ounce portions; uniform size ensures even baking. For extra shine, drizzle a thin glaze of melted chocolate over the cooled cookies before adding the sea-salt sprinkle.

Serving Ideas

Serve these massive cookies warm, straight from the oven or reheated briefly in a 300°F oven for 3-4 minutes to revive the molten center. Pair with a scoop of vanilla ice cream or a glass of cold milk for a classic dessert combo.

Common Questions

Can I use salted butter instead of unsalted?

Yes, just reduce the added salt to ½ tsp to keep the flavor balanced.

What if I don’t have cornstarch?

Replace it with an equal amount of all-purpose flour; the texture will be slightly less tender.

Can I freeze the dough before baking?

Absolutely – freeze the scoops for up to 2 weeks, then bake from frozen, adding an extra minute or two to the bake time.