These giant chocolate chip cookies are the ultimate small batch cookie recipe, perfect when you want a bakery-style treat without making a full batch. This easy recipe makes two large chocolate chip cookies with crispy edges and soft, chewy centers, giving you the best texture in every bite. Made with rich brown butter and loaded with melty chocolate chips, these cookies deliver deep, nutty flavor that tastes like it came straight from a bakery.
If you’re craving a homemade dessert fast, this small batch chocolate chip cookie recipe comes together fast. It’s ideal for small households, date nights, or anytime you want fresh cookies without leftovers. Simple ingredients, minimal prep, and big flavor—these giant cookies prove that small batch baking can still be seriously indulgent.
Ingredients
- 3 & 1/2 tablespoons unsalted butter
- 2 & 1/2 tablespoons light brown sugar
- 1 & 1/2 tablespoons granulated sugar
- 1 & 1/2 tablespoons egg
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup + 3 tablespoons all-purpose flour
- 1/4 cup chocolate chips
- 1 oz dark chocolate
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. Mix in sugars and set aside to cool for about 10 minutes. Add vanilla extract, and egg. Mix until combined.
- Add salt, baking soda, and flour and mix until just combined.
- Stir in chocolate chips and chopped dark chocolate until just combined. Be careful not to over mix.
- Line a baking sheet with parchment paper. Divide dough in half and shape into balls. Add a few chocolate chips on top of each ball.
- Preheat oven to 350° F. Bake for 14-15 minutes. Sprinkle with flaky sea salt. Allow to cool at least 10 minutes before serving.
Why you’ll love these giant chocolate chip cookie
- Small batch recipe – Perfectly portioned to yield just 2 large cookies, ideal for when you want a fresh-baked treat without leftovers.
- One-bowl simplicity – Made entirely in a single mixing bowl with just a whisk—minimal cleanup, maximum flavor.
- No stand mixer needed – This easy recipe comes together by hand, making it accessible for any skill level.
- Rich brown butter flavor – Brown butter adds a deep, nutty richness that makes these cookies extra indulgent.
- Quick and easy – Ready to enjoy in about 30 minutes from start to finish.
- Soft and chewy texture – Bakes up just like classic bakery-style cookies, similar in texture to brown butter oatmeal chocolate chip cookies and traditional chocolate chip cookies.
Frequently asked questions
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Heat a light-colored pan over medium heat. Cut your butter into equal pieces so it melts evenly. Place the butter in the pan. Use a silicone spatula to stir the butter around as it begins to melt. Once it’s melted, it will begin to foam and make tiny popping sounds. Turn the heat down to medium-low. Do not stop stirring the entire time. The foam will begin to subside and you’ll notice the butter start to brown. Continue to stir until it’s reached a golden brown color and you see dark flecks in the pan. It should smell intensely rich and nutty. Turn the heat down to low near the end if your butter hasn’t gotten quite golden enough. Browning butter is quick so be careful it doesn’t burn.
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
I didn’t, but using a scale will help make sure the two cookies are finished baking at the same time.
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.
Tips for the best giant chocolate chip cookies
- Space cookies apart on the baking sheet – These are large cookies, so make sure to leave plenty of room between them to prevent them from baking into each other.
- Bring the egg to room temperature quickly – Place the egg in a cup of warm water for about 5 minutes before starting so it blends smoothly into the dough.
- Use your favorite chocolate chips – Dark chocolate chips add a rich, intense flavor that pairs perfectly with the brown butter base.
- Don’t skip browning the butter – This step is essential for deep, nutty flavor and rich texture. Just be careful not to over-brown it—this should take only a few minutes.
- Flaky Sea Salt Finish – A light sprinkle of flaky sea salt right out of the oven takes these cookies to the next level and makes them truly irresistible.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 3 days.
To freeze the cookie dough, roll the dough into balls and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
2 Giant Chocolate Chip Cookies
Ingredients
- 3 & 1/2 tablespoons (50g) unsalted butter (browned)
- 2 & 1/2 tablespoons (32g) light brown sugar
- 1 & 1/2 tablespoons (19g) granulated sugar
- 1 & 1/2 tablespoons (22g) egg (beaten, room temperature)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup + 3 tablespoons (56g) all-purpose flour
- 1/4 cup (45g) chocolate chips
- 1 oz (28g) dark chocolate (roughly chopped)
Instructions
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. The entire process should take no more than a few minutes. Mix in sugars and set aside to cool for about 10 minutes.
- Add vanilla extract and beaten egg. Mix until combined.
- Add salt, baking soda, and flour and mix until almost combined. There should still be some streaks of flour visible.
- Stir in chocolate chips and chopped dark chocolate. Be careful not to over mix. Line a baking sheet with parchment paper. Divide dough in half and shape into balls. Add a few chocolate chips on top of each ball.
- Preheat oven to 350° F. Bake for 14-15 minutes. Sprinkle with flaky sea salt. Allow to cool at least 10 minutes before serving.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
These cookies are perfect! I make them for “just thinking of you” gifts.
Thank you Dawn! That’s a wonderful idea!
These cookies are SO GOOD!! Had a sweet craving after a long day, but didn’t want to make a lot of cookies. This recipe came together quickly, made the most perfect giant chocolate chip cookies, and totally satisfied my craving! Saving this recipe for MANY more future uses. Thank you!!
Yay! I’m so glad to hear you enjoyed them! Thank you Sara! 💕