These 2 giant chocolate chip cookies are the perfect small batch cookie recipe. This easy recipe yields two large cookies that are crispy on the edges and chewy in the center. The best chocolate chip cookies are loaded with chocolate chips and nutty, brown butter flavor. They are the perfect treat when you are craving something sweet and they come together in just over 30 minutes!
The best ever giant chocolate chip cookies.
Why you’ll love this giant chocolate chip cookie recipe
- Small batch. Yields 2 large cookies.
- They are made in one mixing bowl and all you need is a whisk!
- No stand mixer required.
- Brown butter adds an irresistible, nutty flavor.
- Ready to eat in about 30 minutes.
- Requires no cookie dough chilling.
- These cookies are soft and chewy just like my brown butter oatmeal chocolate chip cookies and chocolate chip cookies.
Ingredients needed
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.
Frequently asked questions
Why didn’t my cookies spread?
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!
How do I make perfect brown butter?
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.
Why are my cookies not soft?
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.
Do I need to evenly divide the dough in half?
I didn’t, but using a scale will help make sure the two cookies are finished baking at the same time.
How do you get perfectly round cookies every 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 the two cookies evenly on the baking sheet. They will be large and you will not want them to bake into each other!
- Place the egg in cup of warm water 5 minutes before starting so it’s at room temperature once you start.
- I love using these dark chocolate chips. Not sponsored. I just love them!
- Add chocolate chips on top of the cookie dough once they’ve been scooped out. This will guarantee a bakery worthy cookie once they’re baked.
- Do not skip browning the butter. It’s the key ingredient that elevates these cookies and makes them so delicious. But be careful not to spend too long browning the butter. It shouldn’t take more than a few minutes total. Anything over and you’ll evaporate too much of the moisture.
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 RECIPE? ❤️
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
- Total Time: 40 minutes
- Yield: 2 cookies 1x
Description
These giant chocolate chip cookies are the perfect small batch cookie recipe. This easy recipe yields two large cookies that are crispy on the edges and chewy in the center. The best chocolate chip cookies are loaded with chocolate chips and nutty, brown butter flavor.
Ingredients
- 3.5 tablespoons (50g) unsalted butter (browned)
- 2.5 tablespoons (33g) light brown sugar
- 1.5 tablespoons (20g) granulated sugar
- 1.5 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 (88g) all-purpose flour
- 1/4 cup (56g) chocolate chips
- 1 oz (29g) 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.
- Prep Time: 25 minutes
- Category: Dessert
- Cuisine: American
Dawn
These cookies are perfect! I make them for “just thinking of you” gifts.
schmidtybakes
Thank you Dawn! That’s a wonderful idea!
Sara
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!!
schmidtybakes
Yay! I’m so glad to hear you enjoyed them! Thank you Sara! 💕