I know what you’re thinking – there are a million chocolate chip cookie recipes out there, and everyone claims that they have the best one. But these giant chocolate chip cookies are ACTUALLY the best chocolate chip cookie recipe in my opinion! They have one special secret ingredient that makes all the difference. Plus, these cookies are loaded with all of the goodies – giant dark chocolate chips, pecans and oats. Yum! Think of these as the best, biggest, most chocolatey monster cookie you’ve ever eaten. So good. Read on to see what makes these ooey, gooey, chocolate chip cookies so amazing!
Giant Chocolate Chip Cookies
This post contains affiliate links. This means I may earn a commission should you choose to make a purchase using my link. It’s okay – I love and use all of these products, and you will too!
I love chocolate chip cookies! They are so easy to make, versatile, and they please almost any crowd! I’ve tried many chocolate chip cookie recipes over the past few years and finally landed on this version of the famous Double Tree chocolate chip cookies! This recipe makes extremely big chocolate chip cookies. How could you resist? Plus, if you read on, I’ve provided a secret ingredient and other tips to make these giant cookies extra special!
The Secret Ingredient to the Best Chocolate Chip Cookies
You’re never going to believe this but, the secret to perfectly chewy chocolate chip cookies is… a bit of lemon juice! Yep. I was shocked too.
Adding lemon juice to your cookie recipes gives them an irresistible chewy texture, along with the perfect amount of puffy fluffiness for anyone who likes thick chocolate chip cookies!
Through my research, I found out that lemon juice interacts with leavening agents to give baked goods that fluffy and perfectly gooey and chewy texture that everyone loves. And surprisingly, you don’t even taste the citrus in these chocolatey cookies! We only add 1/4 teaspoon of lemon juice for just the right amount of fluff and chewiness.
Other Helpful Tips and Tricks
Below are some other helpful tips, tricks and tools to make the best darn chocolate chip cookies you’ve ever tasted!
Baking Tips and Tools
- Use a large ice cream scooper to get big cookie dough balls. I like this one here!
- If you don’t want to make all 24 cookies at once, you can freeze them for later! Simply make the dough balls and place in a freezer bag to freeze for later. When you’re ready to bake, there is no thawing needed! Simply place as many cookie dough balls on a cookie sheet as you’d like and bake at 300°F until golden brown and soft in the center!
- If you live at high altitude, I highly recommend chilling your cookie dough balls for at least 30 minutes before baking. This keeps them from spreading and becoming thin in the oven – a common problem with baking cookies at higher altitudes! Note: anything above 3,000 feet in elevation is considered high altitude.
If you don’t have the ingredients listed below for these cookies, or you just want to mix it up, here are some fun substitutions!
- Dark Chocolate Chips – substitute with milk chocolate chips, white chocolate chips, peanut butter chips, caramel chips, M&M’s, or any combination of these!
- Rolled Oats – you can use steel cut or even quick oats if you don’t have rolled oats!
- Walnuts – I actually really like to use pecans in these cookies, but almonds, peanuts, cashews, or any kind of nut would do! Macadamia nuts would also be delicious in this recipe.
I hope that you enjoy these giant chocolate chip cookies! They are seriously my all-time favorite cookie recipe.
If you’re looking for another delicious cookie recipe, check out these M&M Oatmeal Monster Cookie Sandwiches – they are one of the most popular recipes on my site!
And as always, be sure to tag me in your photos on Instagram if you make my recipe or use in your photos! I love to see what you are baking.
Giant Chocolate Chip Cookies
- 1 cup unsalted butter (softened)
- ¾ cup + 1 tbsp granulated sugar
- ¾ cup light brown sugar
- 2 large eggs (room temperature)
- 1¼ tsp vanilla extract
- ¼ tsp freshly squeezed lemon juice
- 2¼ cups all-purpose flour
- ½ cup rolled oats
- 1 tsp baking soda
- 1 tsp salt
- Pinch of cinnamon
- 2⅔ cups extra dark chocolate chips (or any chocolate chips you like!)
- 1¾ cups chopped pecans (or your favorite chopped nuts)
- See "Notes" section below for high altitude adjustments!
- Preheat oven to 300°F and line multiple cookie sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or with a handheld mixer in a large bowl, cream the butter, sugar and brown sugar on medium speed until fluffy (about 2 minutes).
- Add the eggs, vanilla and lemon juice. Blend with the mixer on low speed for 30 seconds, then increase to medium speed and beat until light and fluffy (about 2 minutes).
- With the mixer on low speed, add the flour, oats, baking soda, salt and cinnamon. Blend for about 45 seconds until just combined, but do not overmix.
- Stir in the chocolate chips and nuts.
- Using a large ice cream scoop or a large spoon, create dough balls that are about 3 tablespoons of dough. Place on a baking sheet lined with parchment paper about 2 inches apart.
- Bake cookies for 20 -23 minutes, or until the edges are golden and the centers are still soft.
- Remove from oven and cool on baking sheet for about 1 hour. Enjoy!
- Cookies stay fresh at room temperature in a sealed container for up to 5 days
- To freeze unbaked cookie dough balls for later – place cookie dough balls in a freezer bag. When ready to bake, remove as many cookie dough balls as you’d like to make and bake at 300°F until the edges are golden and the centers are soft
- High Altitude Adjustments: Decrease sugar by 1 tbsp and refrigerate cookie dough balls for at least 30 minutes before baking.