This monster chocolate chip cookies recipe delivers everything you want in a chocolate chip cookie. Awesome flavor, perfect texture, and of course, the HUGE size. They're over 6 inches wide!
The ‘Monster’ in this monster chocolate chip cookie recipe is referring to the monstrous size. They are enormous!
Wait until you see the reaction from your kids when you hand them one of these bad boys. You will be the cool parent again — if only for an hour or so.
Can this recipe make smaller cookies? YES! I review this further down in the post.
But don't let the size fool you, this recipe makes an exceptional chocolate chip cookie.
The flavor and texture are perfect. The edges have a slight crispness to them while the insides have that chew you expect from a great chocolate chip cookie.
Do you find cookies are always best within the first hour of baking them? Me too! In the "how to freeze cookie dough" section, I discuss a great strategy for having freshly baked cookies anytime you want. I call it "Cookies On Demand."
Making these couldn’t be easier, but don’t tell anyone: that'll be our secret.
No special ingredients or equipment are needed for this recipe. You can use a stand mixer or hand mixer.
So go ahead, do something spontaneous and surprise your family today with these monster chocolate chip cookies!
Do you prefer your chocolate chip cookie bars? My Cast Iron Chocolate Chip Cookie recipe is just what you're looking for.
How to make monster chocolate chip cookies
First, assemble your ingredients
It’s very likely you have all the these ingredients in your pantry and fridge already.
|3 C||All-Purpose Flour|
|1 C||Unsalted Butter* (room temp)|
|1 C||White Sugar (granulated)|
|1 C||Light Brown Sugar|
|2 ea.||Large Eggs|
|1 Tbsp||Vanilla Extract|
|1 ½ tsp||Salt|
|1 tsp||Baking Soda|
|½ tsp||Baking Powder|
|2 C||Chocolate Chips|
Need to get cold butter to room temperature quickly? Cut your chilled butter into small pieces and separate. Within an hour, your butter will be at room temperature.
Next, prepare the dry ingredients
In a large mixing bowl (not the stand mixer bowl!), add the flour, baking soda, baking powder and salt. Whisk to incorporate.
Use the spoon & level method to measure your flour.
Now prepare the wet ingredients
Add the sugars and butter to the bowl of your stand mixer (or the mixing bowl you use with your hand-held mixer).
Using the paddle attachment on your stand mixer (the standard beater for hand mixers), cream the sugars and butter until fluffy.
Set the mixer to medium and run for 5 minutes.
Scrape the sides periodically to ensure everything is thoroughly creamed.
Once the butter and sugar is creamed, add the vanilla and eggs.
Mix on medium-low for another 2 minutes.
Combine the dry ingredients with the wet ingredients
There are 3 very important things to be aware of when you mix the dry ingredients with the wet ingredients.
Mix on the low setting
We are not whipping the flour into the wet ingredients. We are simply mixing them together. So, use the lowest setting on your mixer. Your countertops and floor will thank you.
Add the flour slowly
We want to add the flour mixture to the wet ingredients at a slow pace instead of dumping it all in at once.
I recommend adding the flour one cup at a time. Don't add the next cup until the previous one has mostly mixed in.
Scrape the sides of the bowl periodically to ensure that all the flour gets incorporated.
Do not over mix!
Once all the flour has been added, immediately pay attention to your cookie dough.
At the moment you notice that all the flour has been incorporated...STOP MIXING.
Over mixing is a common mistake with making cookies.
Why over mixing a problem?
When you continuously mix the flour after it has been incorporated, you run the risk of gluten developing.
Gluten is great for breads and pizza crust because it creates a chewy, slightly tough texture. But this is not what you want in your cookies.
Add the chocolate chips
Mix in one cup of chips at a time. After the first cup has mixed in, add the second cup.
Continue mixing on low until the chips are evenly distributed throughout the dough, roughly 30 seconds.
Form your monster chocolate chip cookies
Once the dough is done, it's time to portion out and form the cookies. This recipe will yield 10 monster chocolate chip cookies.
Portion out 10 cookie dough balls
Mostly fill a ½ cup measuring cup with dough (see below). Then remove the dough by slapping it upside down in your hand.
If you completely fill the measuring cup, it will yield only 9 cookies. Filling it to about ⅞ths full will yield 10 cookies.
Flatten the dough balls
These are so huge that we need to give the dough a head start on the proper cookie shape.
Take a small piece (5" x 5") of parchment paper and place it over a dough ball.
Using a rigid spatula, press straight down on the parchment covered dough ball until it is about ½ inch thick and roughly 5 inches wide.
Peel off the parchment paper and repeat for the remaining dough balls.
Refrigerate up to 48 hours
Yes, I wrote up to 48 hours. If you want to have the most flavorful cookies, you need to chill your dough...and longer is better.
Chilling cookie dough is an important step to improving texture and flavor in a cookie.
Can't wait 48 hours? Do 24 hours, 8 hours or whatever time you have available. Even 30 minutes of refrigeration will result in better cookies versus baking them right away.
Place plastic wrap over each sheet pan of formed cookies and place them into the refrigerator for up to 48 hours. I stack one on top of the other to save space.
Why refrigerate cookie dough?
1. Less Spread
The chilled butter takes longer to melt, so the cookies will have a more uniform thickness throughout. This mean no more flat, burnt cookie edges.
2. Better Flavor
As the ingredients dry out, the flavors become more concentrated and intense. Thus, you get a better tasting cookie.
3. Better Texture
Chilled cookie dough provides a chewy-crisp texture vs. non-chilled cookies, which come out soft and doughy.
Time to bake
For best results, bake one pan of cookies at a time in the center of your oven.
If you choose to bake two pans, position the pans at the ⅓ and ⅔ levels in your oven and rotate the pans halfway through.
Take a tray of cookies from the refrigerator, remove the plastic wrap, and place it immediately into your pre-heated 350 ºF oven. We want cold cookies going into the oven.
Bake the cookies for 14 – 18 minutes.
Repeat this process for second tray after the first batch is done.
How to tell when monster chocolate chip cookies are done
The cookies are done when when the edges are golden brown.
Let them cool
This cooling period is important. These monster size cookies are too hot and fragile to remove from the pan right away.
Allow the cookies to rest for 10 minutes on the baking sheet before placing them onto a cooling rack.
Fun ingredient substitutions
This recipe is incredibly versatile and allows for just about any ingredient substitutions you can think of. Below are some family favorites.
- Chocolate chunks
- English toffee pieces
- Butterscotch chips
- Chopped nuts
- Nothing (Yes, this cookie dough tastes great without any additions!)
This recipe calls for 2 cups of chocolate chips, so keep your substitutions to this same 2 cup quantity.
Can this recipe make standard size cookies?
Yes, the ingredients and process for making the chocolate chip cookie dough is exactly the same. But there are a few notable changes.
- Use about 1 ½ tablespoons of dough for each cookie.
- Don't worry about flattening them out.
- Bake the cookies in a 375 ºF oven for 7-9 minutes.
How to freeze monster chocolate chip cookies.
There are two ways to freeze these cookies. You can freeze the raw dough or freeze the cookies after baking them.
Either way will store them safely for up to 3 months.
Freezing the dough
This is ingenious and highly recommended.
After the pressed cookies have rested in your fridge for 2 days, individually wrap them in plastic. Then place them in a freezer bag and into your freezer.
Here's the cool part...now you have 'Monster Chocolate Chip Cookies' ON DEMAND.
Want a freshly baked cookie? Take one out and bake it WHILE IT'S STILL FROZEN!
It may need a few minutes longer to bake, but the taste and texture will still be great.
I've found that cookies are always best within and hour of baking them. This process allows that, any time I want!
Freezing cookies after baking
Once the cookies are fully cooled off, wrap each cookie tightly in plastic wrap. Then put the cookies inside a freezer bag and then into your freezer.
Is it safe to eat raw cookie dough?
I realize an awful lot of people still do this, but be aware: it is not safe.
Cookie dough has raw eggs in it, so you run the risk of getting salmonella poisoning. But did you know that raw flour is also not safe to eat?
Want to learn more? Read WebMD's article: Eating Raw Cookie Dough and Salmonella Infections.
Other Party Favorites
- Movie Theater Popcorn or Homemade Kettle Corn
- Chicago Style Hot Dog
- Deviled Eggs with Relish
- Perfect Loaded Nachos
- Sweet & Zingy Asian Meatballs
- Pork Shrimp Wontons with Soy Ginger Dipping Sauce
That's it! I hope your family gets as much of a kick out of these cookies as ours does!
Stay safe, my friends. Stay well.
- In a large bowl (not the stand mixer bowl), add the flour, salt, baking soda, and baking powder. Mix thoroughly with a whisk. (See recipe note #1)
- In the stand mixer bowl add the white and brown sugars and butter. Use the paddle attachment and mix on medium speed for 5 minutes. Scrape the sides as necessary.
- Add the eggs and vanilla to the butter-sugar mixture. Mix on medium-low for 2 minutes.
- Add the flour, one cup at a time. Do not add the next cup of flour until the previous one is mostly mixed in. You can do this while the mixer is running or periodically stop the mixer to add the flour.
- Stop the mixer once all the flour has been incorporated and no white streaks are visible. (see recipe note #2)
- Add the chocolate chips, one cup at a time. Mix in the first cup of chips before adding the second cup.
- Once the chips are evenly distributed throughout the dough, turn off the mixer.
- Scoop out 10 half cup portions of dough and place onto two parchment paper lined 12 x 17 baking sheets. Place 5 dough balls on each sheet in the shape of an 'X'.
- Flatten the dough balls to about a ½ inch thickness by using a rigid spatula. To avoid sticking, place a small piece of parchment paper between the dough and the spatula.
- Cover each tray of cookies with plastic wrap and place into the refrigerator for a minimum of 30 minutes and up to 48 hours (see Recipe Note #3).
- Place a tray of cookies directly from the fridge onto the middle rack of a pre-heated 350 ºF oven (unwrap first). Bake only one tray of cookies at a time.
- Bake for 14-18 minutes until edges are golden brown.
- Once done, allow to rest 10 minutes on the baking sheet before transferring to a cooling rack.
- Repeat with the other tray of cookies.
- Make sure to use the spoon and level method when measuring your flour.
- DO NOT OVER MIX. Stop mixing at the moment all the flour is mixed in.
- You'll get the best flavor if you can refrigerate the cookies for 48 hours. But if you're short on time, 30 minutes will still be pretty danged good.
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 630Total Fat: 30gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 86mgSodium: 526mgCarbohydrates: 89gFiber: 3gSugar: 56gProtein: 7g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!