Giant Chocolate Chip Cookie

WANT TO SAVE THIS RECIPE?

Craving a cookie that’s big enough to share but so good you won’t want to? This Giant Chocolate Chip Cookie is the dessert equivalent of a warm hug. It’s golden around the edges, gooey in the center, and packed with melty chocolate chips. Whether you’re baking for a party, a family treat night, or just because you can, this oversized cookie brings joy in every slice.

Baking a single giant cookie not only saves time over scooping dozens of dough balls, but it also guarantees a perfectly chewy center with slightly crisp edges. It gives that freshly baked, bakery-style cookie feel right from your home oven. Once sliced into wedges, it feels like a cookie pizza—what’s not to love?

---

Preparation Phase & Tools to Use

Before you preheat the oven, make sure you’ve got the right tools to set yourself up for success. Here are the essentials:

• 9-inch or 10-inch Round Cake Pan or Cast Iron Skillet: The shape and size control the thickness and bake of the cookie. Cast iron gives a golden crust while cake pans keep it soft all around.
• Mixing Bowls (Large & Medium): You’ll need separate bowls for wet and dry ingredients. A large one helps when creaming butter and sugar together.
• Electric Hand Mixer or Stand Mixer: Creaming the butter and sugar well is key to a tender, fluffy cookie texture.
• Rubber Spatula or Wooden Spoon: For folding in the chocolate chips and scraping down the sides.
• Parchment Paper: Helps with lifting the cookie out cleanly and prevents sticking.
• Measuring Cups & Spoons: Precision matters—a little too much flour or not enough sugar can throw off the whole cookie.

---

Ingredients for the Giant Chocolate Chip Cookie

Every ingredient in this recipe plays a role in creating the perfect cookie texture and flavor. Here’s what you’ll need:

• Unsalted Butter: The base of the dough. It gives richness and moisture. Softened butter helps create that chewy bite.
• Brown Sugar: Adds a deep, caramel-like sweetness and helps the cookie stay soft in the center.
• Granulated Sugar: Balances the moisture of brown sugar with a crisp edge.
• Egg: Binds the dough and adds richness. A room-temperature egg helps everything blend smoothly.
• Vanilla Extract: Adds warm, fragrant flavor to bring the dough to life.
• All-Purpose Flour: The foundation of the cookie. Provides structure.
• Baking Soda: Gives lift and a slight spread to the cookie while baking.
• Salt: Enhances all the other flavors—don’t skip it.
• Chocolate Chips: The star of the show. Use semi-sweet or dark, and be generous.

---

How To Make the Giant Chocolate Chip Cookie

Step 1: Cream the Butter and Sugars

In a large bowl, use an electric mixer to beat the softened butter with the brown and granulated sugar until light and fluffy—about 2–3 minutes. This step traps air, which leads to a softer cookie.

Step 2: Add Egg and Vanilla

Crack in the egg and add the vanilla extract. Beat again until everything is fully combined and creamy.

Step 3: Combine Dry Ingredients

In a separate medium bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mix into the wet ingredients, mixing on low speed until just combined. Avoid overmixing.

Step 4: Fold in Chocolate Chips

Switch to a spatula and gently fold in most of the chocolate chips, saving a few to press on top before baking.

Step 5: Shape and Chill the Dough

Line your pan with parchment paper and press the dough evenly into the pan. Chill in the fridge for 20–30 minutes. This step prevents over-spreading and intensifies the flavors.

Step 6: Bake to Perfection

Preheat your oven to 350°F (175°C). Once chilled, bake the cookie for 20–25 minutes, or until golden around the edges and just set in the center. It will continue to cook slightly from residual heat.

Step 7: Cool and Slice

Allow the cookie to cool in the pan for 10 minutes before lifting it out. Then cool it completely on a wire rack. Slice into wedges like a pizza and serve!

---

Serving and Storing Your Giant Chocolate Chip Cookie

Once your giant cookie has cooled, it’s ready to be the centerpiece of dessert time. Slice it like a pizza and serve it with a scoop of vanilla ice cream, a drizzle of caramel, or just as it is—warm and melty. It’s perfect for birthdays, movie nights, or when you just want one big, shareable treat.

If you have leftovers, wrap slices individually or store them in an airtight container at room temperature for up to 3 days. You can also freeze individual wedges for up to 2 months. Just reheat in the microwave for 10–15 seconds to bring back that just-baked texture.

---

Frequently Asked Questions

What size pan should I use for the best results?

A 9-inch or 10-inch round cake pan works perfectly. For crispier edges, try a cast iron skillet.

Can I make the dough ahead of time?

Yes! You can prepare the dough and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for 10 minutes before pressing into your pan.

Can I use different types of chocolate?

Absolutely. Feel free to swap semi-sweet chips for dark, milk, white chocolate, or even chopped chocolate chunks for texture variety.

Why is my cookie dough spreading too much?

If your cookie spreads too thin, it might not have chilled long enough. Chilling firms the butter, helping control the spread.

Can I double the recipe?

You can, but you’ll need two pans or bake in batches. Avoid overloading one pan, or the center won’t bake properly.

What makes this different from a regular cookie recipe?

It’s the proportions and bake style—this dough is slightly thicker and designed to bake evenly in one round, rather than portioned into scoops.

---

Want More Cookie Dessert Ideas?

If you’re as into cookie-inspired treats as I am, you might love some of these next:

Try the Rice Krispie Chocolate Chip Cookies for a crunchy twist that adds serious texture. Or go for a retro classic with the Thick and Chewy Peanut Butter Cookies—they strike that perfect sweet-and-salty note.

Need a no-bake option? The Chocolate Peanut Butter Dream Bars layer creamy and crunchy textures in every bite.

And if you’re craving something gooey and fun, don’t miss the Decadent Chocolate S’mores Cupcakes or the cookie-adjacent Mini Cinnamon Roll Cheesecakes for a swirl of sweetness.

---

Pin and Tell Me How Yours Turned Out

You can save this to your dessert boards for next time. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you add sea salt? Swap chips for chunks? Leave a comment below. I’m always curious how others bake it.

For more everyday baking ideas, follow along on my Pinterest at LadyPlate – I share daily new treats you can try!

---

Print

WANT TO SAVE THIS RECIPE?