Giant Chocolate Chip Cookies

Extra large, chewy gluten-free chocolate chip cookies. Hard to resist when they are warm straight out of the oven.

When I was growing up, suddenly shopping centres or malls started to appear in town centres. With them came cookie bars. I had never seen anything like it - places where you could get every flavour of delicious warm, chewy cookies. White chocolate ones, dark chocolate ones, Smartie ones...I think the highlight of my shopping trips may have been the cookie buying I indulged in on my way home! After lots of experimenting, much to my mum's horror at the state of the kitchen each time, I managed to make some big cookies and nearly all was forgiven. I recently rediscovered my recipe concoction and was pleased, no delighted, to discover that it works just as well with gluten-free flour.

Gluten-Free Giant Chocolate Chip Cookies

Giant chocolate chip cookies...hmmmmm...can I fit that in my mouth in one go? Maybe not...


Makes 9 extra large cookies (12cm), or 24 large ones (7-8cm)

  • 125g butter (margarine doesn't really work for these)
  • 100g granulated sugar
  • 75g soft brown sugar (light or dark - I prefer light for these)
  • 1 egg
  • 2 tsp vanilla extract
  • 150g plain flour
  • ½ tsp baking powder
  • pinch of salt
  • 100g chocolate chips (I use milk chocolate, but you can use any)


  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Melt the butter and allow to cool.
  • Stir the sugar into the butter.
  • Add 1 egg, beaten and the vanilla extract and stir well.
  • In a separate bowl sift the flour and baking powder.
  • Add a pinch of salt.
  • Pour the butter mixture onto the flour and stir until well mixed.
  • Stir in the chocolate chips.
  • Grease 2-3 large baking sheets.
  • For extra large cookies, put a tablespoon of the mixture at a time in a blob on the baking sheet.
  • Allow a considerable amount of room for spreading. I put four blobs on a baking sheet that is c.30cm square.
  • Bake in the oven for around 10-12 minutes, turning the trays if your oven cooks unevenly like mine. Your cookies should be slightly brown and wrinkled on the edges. For slightly smaller cookies use ½ tbsp mix each time and cook for 8-9 minutes.
  • Remove from the oven.
  • Allow to rest on the tray for about 30 seconds until slightly stiffened up.
  • Then transfer to a cooling rack.
  • Store in an airtight tin...or eat straightaway.


For double chocolate chip cookies, simply add 2 tbsp cocoa and 1 tbsp less flour to your mix. You can use a mixture of chocolate chips (white, milk and dark) if you like or even chocolate chunks.