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Giant Double Chocolate Chip Cookies

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Who can resist Giant Double Chocolate Chip Cookies? The combination of a rich and fudgy chocolate with brownie-like centers and a crispy exterior is ultimately the winner.

Giant Double Chocolate Cookies

I have been obsessed with giant cookies lately since trying my Super Thick Chocolate Chip Cookies recipe. It has climbed to the top of my most-loved cookie recipe list. If you have not tried it out, you should! The best thing is that the cookies are so large, it will satisfy your sugar and chocolate craving.

This Giant Double Chocolate Chip Cookies recipe is actually the chocolate version of Super Thick Chocolate Chip Cookies. These cookies are full of rich chocolate and studded with semisweet chocolate chips inside and out. They are crisp on the outside and yet soft and gooey in the center.

Tips for Making Giant Double Chocolate Chip Cookies

1. Use cold butter

Cold butter will make denser cookies, and they will likely not spread enough in the pan when you bake them. Cold butter’s ability to hold air is vital to create a structure, the framework of flour, butter, sugar, eggs that makes up most baked goods. In addition, it gives the cookies all of those air pockets for the crispier end product. 

2. Use cake flour

Cake flour has less protein content than all-purpose flour. It creates less gluten, which means the baked goods made from cake flour produces a softer and tender texture. Using both flours allow us to keep the structure of the cookie while still getting that light and airy inside.

3. Use cornstarch

Cornstarch is a thickening agent. When combined into cookie dough, it will make your cookies thicker. It is said that cornstarch used in combination with flour can soften the harsh proteins of flour, making a more tender baked good. So you get a slight crisp on the outside of your cookie while the inside is soft.

4. Use good quality cocoa powder and chocolate chips

Since chocolate is all you can taste in these cookies, you should try investing in a higher quality cocoa powder and chocolate chips. For the chocolate chip, I usually use Callebaut chocolate callets which melt beautifully inside the cookies.

chocolate cookie dough

4. Chill the dough

Chilling the cookie dough as little as 30 minutes in your fridge or freezer before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt which prevents the cookies from spreading during baking. Chilling the dough also helps deepen the flavor as well.

5. Do not squish the dough

After dividing the dough into 8 pieces, do not compress the dough into a ball shape. Use your hands to stack the dough into tall mounds to make it light and airy. Make it as high as possible and do not press the dough down.

6. Sprinkle salt on these cookies

If you have never tried salted cookies before, you should try them now. The sprinkle of salt truly accentuates the rich chocolate flavor.

Giant Double Chocolate Cookies

7. Increase the oven temperature

Most chocolate chip cookie recipes call for you to bake them at 350F/180°C. I have tested this recipe at different temperatures and found the higher the baking temperature, the less the cookies spread. It is also great to create a crispy golden brown exterior while the inside is still soft and kinda underbaked.

Because the cookies are baked at a higher temperature, the bottoms risk burning before the cookies are finished baking. Firstly, you should use light-colored pans or aluminum baking sheets. Darker color pans absorb heat and cause the cookie bottoms to burn. Secondly, bake a layer of sheets at a time in the middle row of the oven. Do not put the in the lower row.

The tops of the cookies should be golden brown and the dough should look cooked. Let the cookies cool on the pans for 15 minutes. This gives them a chance to set so that you can remove the cookies without them breaking and will also allow the inside of the dough to cook a little more.

Giant Double Chocolate Cookies

And of course, you cannot have these Giant Double Chocolate Chip Cookies without a glass of cold milk. Milk and cookies are definitely the best combinations.

More Soft Cookie Recipes

While you are here, don’t forget to check out these soft cookie recipes!

Giant Double Chocolate Cookies
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Giant Double Chocolate Chip Cookies

Who can resist Giant Double Chocolate Chip Cookies? The combination of a rich and fudgy chocolate with brownie-like centers and a crispy exterior is ultimately the winner.
Author: Jaja Bakes
Course: Dessert, Snack
Cuisine: American
Servings: 8 cookies
Tap or hover to scale!
Prep Time15 minutes
Cook Time20 minutes
Additional Time1 hour
Total Time1 hour 35 minutes


  • 1 cup (225 gr) unsalted butter
  • 2/3 cup (130 gr) brown sugar
  • 2/3 cup (130 gr) granulated sugar
  • 2 eggs
  • 1 1/2 cups (180 gr) all-purpose flour
  • 1 cup (120 gr) cake flour
  • 1/2 cup (50 gr) cocoa powder
  • 1 tsp cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (225 gr) chocolate chips
  • Sea salt flakes, for topping


  • Line two baking sheets with parchment papers or silicone baking mats.
  • In a large bowl, combine together all-purpose flour, cake flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
  • Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, granulated sugar, and brown sugar until well combined. Add eggs one at a time, mixing well after each one.
  • Stir in the dry ingredients either by hand or on the lowest setting of an electric mixer. Then, stir in the chocolate chips until well combined.
  • Divide the dough into 8 equal pieces. Each dough ball should weigh 6 ounces/170gr. Use your hand to form a loose ball of dough. Do not compress it. Place 4 cookie balls on each baking sheet. Chill the dough for at least 60 minutes.
  • When ready to bake, preheat oven to 375F/190°C. Sprinkle sea salt on top (optional). Bake one layer of sheets of cookies at a time in the middle oven rack for about 15-20 minutes or until the exterior crust is formed and the cookies no longer look wet but still doughy. Do not overbake.
  • Let the cookies cool in the pan for 15 minutes to set. Then, transfer them to a cooling rack to cool completely. Best serve warm.


Skip the chilling process by using cold butter instead of room temperature butter. Cube the butter first into small pieces before mixing to incorporate it better. Make sure the dough is still cold when you put them into the oven.
I prefer to chill the dough instead of using cold butter. If your mixer is not powerful enough to mix hard cold butter, you will risk damaging the mixer.


Serving: 1cookie | Calories: 689kcal | Carbohydrates: 90g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 594mg | Potassium: 271mg | Fiber: 3g | Sugar: 55g | Vitamin A: 787IU | Calcium: 97mg | Iron: 2mg
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