Giant Double Chocolate Chip Cookies Tips, FAQ & printable recipe

Tips for success

For the best texture, chill the dough balls for at least 20 minutes before baking. This solidifies the butter, so the cookies spread less and stay thick and chewy. If you have time, chilling for an hour or even overnight intensifies the flavor and gives a more complex, caramel-like taste. When you’re ready to bake, place the chilled dough balls on a parchment-lined baking sheet and bake as directed.

To get those beautiful cracks on top, bake the cookies at a higher temperature for the first few minutes, then lower it. But for this recipe, simply baking at 350°F (175°C) for 12 minutes yields the perfect balance of crisp edges and soft centers.

If you like your cookies extra gooey, bake them for 11 minutes; for a more set texture, 13 minutes. Always let them cool on the sheet for at least 5 minutes to allow the centers to set.

Variations

• Peanut Butter Swirl: After folding in the chocolate chips, drop spoonfuls of peanut butter over the dough and gently swirl it in. Use about 1/2 cup of creamy peanut butter for a rich, nutty flavor that pairs beautifully with the chocolate.
• Mint Chocolate Chip: Add 1/2 teaspoon of peppermint extract to the wet ingredients and replace the milk chocolate chips with white chocolate chips. The cool mint flavor contrasts with the dark cocoa for a refreshing twist.
• Salted Caramel Stuffed: Freeze 8 soft caramel candies for 20 minutes. Wrap a portion of dough around each caramel, ensuring it’s completely sealed, then bake as directed. The caramel becomes gooey and delicious in the center.
• Espresso Chocolate: Dissolve 1 tablespoon of instant espresso powder in 1 teaspoon of hot water and add it to the wet ingredients. The coffee enhances the chocolate flavor and adds a subtle bitterness that balances the sweetness.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week.

Freezer

Freeze baked cookies in a freezer-safe bag for up to 3 months. To reheat, microwave for 15–20 seconds or warm in a 300°F oven for 5 minutes.

Reheat

Reheat cookies in the microwave for 10–15 seconds to restore their soft, fudgy texture. For a crisp edge, reheat in a toaster oven at 350°F for 3–4 minutes.

Store the baked cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, add a slice of bread to the container—it will absorb excess moisture and keep the cookies tender.

If you prefer a crisper cookie, leave the container slightly open. For longer storage, freeze the baked cookies in a single layer in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 15 seconds before serving.

The dough can be made ahead and refrigerated for up to 3 days. Scoop the dough into balls, place them on a parchment-lined baking sheet, and cover with plastic wrap.

When ready to bake, you can bake them straight from the fridge, adding 1–2 minutes to the baking time. You can also freeze the dough balls for up to 3 months; bake from frozen, adding 2–3 minutes to the baking time. This makes it easy to have fresh cookies on demand.

Serving ideas

Serve these giant cookies warm for the ultimate experience—the chocolate chips will be molten and the centers will be soft and fudgy. They’re fantastic on their own, but you can also pair them with a glass of cold milk or a scoop of vanilla ice cream.

For a more indulgent dessert, sandwich two cookies with a scoop of ice cream to make an ice cream sandwich, or crumble them over a bowl of vanilla pudding.

These cookies are also great for sharing. Cut them into wedges and serve on a platter for a party, or wrap them individually in cellophane bags for gifts. They hold up well at room temperature, making them perfect for bake sales, picnics, or lunchboxes. If you have leftovers, warm them in the microwave for 10 seconds to bring back that fresh-from-the-oven texture.

Frequently asked questions

Recipe card

Giant Double Chocolate Chip Cookies

Prep 15 minCook 12 minTotal 27 minServes 8

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cornstarch
• 1/2 cup melted butter
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 2 large cold eggs
• 2 tsp pure vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup creamy milk chocolate chips
• Extra chocolate chips for topping, to taste

Instructions

1. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and cornstarch until evenly combined. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the melted butter, dark brown sugar, and granulated sugar on medium speed until smooth and glossy, about 2 minutes. Add the cold eggs one at a time, beating well after each addition, then beat in the vanilla extract.
3. Reduce the mixer speed to low and gradually add the dry flour mixture to the wet ingredients, mixing just until no streaks of flour remain. Do not overmix.
4. Using a rubber spatula, fold the semi-sweet chocolate chips and milk chocolate chips into the dough until they are evenly distributed. The dough will be very thick and rich.
5. Line a baking sheet with parchment paper. Scoop the dough into 4-ounce portions (about 1/2 cup each) and place them on the prepared baking sheet, spacing them at least 3 inches apart. Press extra chocolate chips onto the tops of each dough ball.
6. Preheat the oven to 350°F (175°C). Bake the cookies for exactly 12 minutes, until the edges are set and the centers look slightly underdone. The cookies will continue to set as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. For the best experience, serve them warm so the chocolate is still molten.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

480

Protein

6 g

Carbohydrates

62 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.