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About This Recipe
There’s truly something magical about a warm, gooey chocolate chip cookie—especially when it’s the size of your hand and ready in just 15 minutes. These Two Huge Chocolate Chip Cookies are the ultimate quick-fix dessert: they’re soft and chewy in the center, crisp on the edges, and loaded with melty chocolate chips. Whether you’re baking for yourself, sharing with someone special, or simply don’t want a full batch of cookies lying around, this is the perfect small batch recipe.
These chewy chocolate chip cookies are made with just a few pantry staples and come together faster than it takes to preheat the oven. Plus, there’s no chill time required, no mixer needed, and minimal cleanup—just mix, scoop, and bake.
And if this giant cookie recipe wasn’t great enough already, you can adjust the amount of flour depending on your preferred type of cookie. For a thinner cookie that is chewier with a crisp edge, use less flour and for a thicker, dense cookies use more flour.
These small-batch cookies are ideal for spontaneous cravings, cozy nights in, or anytime you want something sweet and satisfying without the wait. I promise, once you try these, you’ll be hooked!
If you’re looking for more single-serve desserts, try my S’mores High Protein Cookie Dough for One, High Protein Lava Cake in a Mug, or Peanut Butter Protein Fruit Dip!
And if you want to make a big batch of cookies, try my Giant Nutella Stuffed Chocolate Chip Cookies, Small Batch Chocolate Chip Cookies, Oat Flour Cookies or Vegan Chocolate Chip Cookies.
Why You’ll Love These Big Chocolate Chip Cookies
- Small batch: Makes the best giant chocolate chip cookies, perfect for when you want a treat without leftovers the next day.
- Quick & easy: Ready in just 15 minutes from start to finish. No chill time required!
- Loaded with chocolate and buttery flavor: These cookies have soft centers, golden edges, and gooey, melty pockets of chocolate in every bite.
- Minimal cleanup: Made in one bowl and no stand mixer required.
- Perfect anytime: The best cookies that are perfect for a cozy night in, date night dessert, or sweet craving fix.
- Butter: I prefer to use unsalted butter in my baking so I can control the amount of salt. Make sure your butter is softened to room temperature so it will mix properly. If using salted butter, you can omit or reduce the amount of additional salt.
- Sugars: I like to use a combination of both brown and granulated white sugar for my cookies. The granulated sugar helps create the crisp edges, while the brown sugar creates that rich, molasses-like sweetness. You can use light or dark brown sugar for these cookies (I just recommend using the real thing for the best taste/texture).
- Egg yolk: Using an egg yolk helps give these cookies a moist, rich texture.
- All-purpose flour: Make sure the sift the flour so you don’t get any clumps. You can adjust the amount of flour to create different textures for your cookies depending on your preference. For a thinner cookie that is chewier with a crisp edge, use less flour and for a thicker, more dense cookie use more flour.
- Baking essentials: Vanilla extract, salt, and baking soda (not baking powder)
- Chocolate chips: I always like to use semi-sweet chocolate chips in my cookies (Enjoy Life are my favorite) but you can use milk chocolate or dark chocolate if you prefer.
- Mix-ins: Add nuts, M&M candies, walnuts, white chocolate chips, peanut butter chips, toasted pecans, macadamia nuts, peanut butter cups
- Gluten-free: Use 1:1 gluten-free flour. My favorite gluten-free flours to bring about the most similar flavor/texture are Bob’s Red Mill and King Arthur’s.
- Dairy-free: Sub dairy-free butter for the regular butter, and make sure you’re using dairy-free chocolate chips (I love Enjoy Life)!
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 350 degrees F. If butter hasn’t softened enough, heat in a microwave-safe dish for 10 seconds or until it’s soft enough to mix. Combine the butter, brown sugar and sugar in a bowl.
2. Mix in the egg yolk and vanilla.
3. Add the flour, baking soda and salt; stir until dry ingredients are incorporated.
4. Then mix in the chocolate chips.
5. Roll dough into two huge balls. Place on a nonstick baking sheet a few inches apart.
6. Bake for 10-12 minutes, until golden brown along the edges and desired gooey center. Remove from the oven. Let cool on the pan for 10-15 minutes to give them time to set. Serve with a big ole glass of milk and enjoy!
If you have leftover cookies, store in an airtight container on the counter for up to 3 days. Pop in the microwave for 10-15 seconds to reheat if you prefer a warm cookie.
Helpful Tips
- Room temperature ingredients: Make sure the butter is softened to room temperature. I also like to let my egg yolk sit out (if time allows) for better emulsification.
- Chill the dough: If you have a few extra minutes, you can allow the dough to chill for 10-30 minutes to help prevent spreading and to allow the flavors to come together more.
- Don’t overmix: Mix the ingredients until they are just incorporated. Overmixing can lead to tough cookies!
- Form tall dough mounds: If you like thick cookies, roll the cookie dough balls into tall mounds (don’t flatten). Tall dough = thicker cookie.
- Don’t overbake: The most important part of the whole recipe! DO NOT OVER BAKE!! Make sure to take them out of the oven when the tops of the cookies are just about done (might still have a slight jiggle in the middle) because they will set and keep baking on the hot cookie sheet when you take them out. This will give you the most delicious cookie with a chewy center!
Can I double or triple this recipe to make a larger batch of cookies?
Yes! Just scale up the ingredients proportionally and portion the dough into however many large cookies you want. Keep an eye on bake time—it may vary slightly. I also have several great large batch recipes on my site for chocolate chip cookies like my Small Batch Chocolate Chip Cookies (Classic Chewy), The Best Giant Nutella Stuffed Chocolate Chip Cookies or these Vegan Chocolate Chip Cookies (Chewy Chips Ahoy Copycat!).
Can I use a whole egg instead of a yolk?
For best texture, use only the egg yolk for this small-batch cookie recipe. A whole egg will add too much moisture for a small batch and may cause the cookies to spread too much or be cakey.
Can I use a sugar substitute (like monk fruit or Truvia) instead of brown sugar?
I’ve tested this easy cookie recipe with light brown sugar, golden classic monk fruit sweetener and Truvia brown sugar. The real brown sugar does some science-type stuff in this recipe and really plays an important part in creating the most soft and chewy cookie. I’ve just found the cookies to be a little harder (and not as chewy) when using the substitute over the real stuff. So I would really recommend the real stuff in this recipe! But if you need to bring the sugar down for health reasons, you can use a sugar substitute instead (if you do this, definitely warm the cookie up before eating it to help make it softer!)
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Two Huge Chocolate Chip Cookies
Ingredients
- 3 Tbsp unsalted butter (42g) softened
- 2 Tbsp packed brown sugar (24g)
- 2 Tbsp granulated sugar (24g)
- 1/2 tsp vanilla extract
- 1 egg yolk
- 6 Tbsp all-purpose flour (45g) sifted well (see notes)
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup semi-sweet chocolate chips (40g)
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Instructions
- Preheat the oven to 350 degrees F. If butter hasn’t softened enough, heat in a microwave-safe dish for 10 seconds or until it’s soft enough to mix.
- Combine the butter, brown sugar and sugar in a bowl. Mix in the egg yolk and vanilla.
- Add the flour, baking soda and salt; stir until dry ingredients are incorporated, then mix in the chocolate chips.
- Roll dough into two huge balls. Place on a nonstick baking sheet a few inches apart.
- Bake for 10-12 minutes, until golden brown along the edges and desired gooey center.
- Remove from the oven. Let cool on the pan for 10-15 minutes to give them time to set.
- Serve with a big ole glass of milk and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
