Giant Chocolate Chip Cookie

Save this recipe on:

There’s something deeply satisfying about a dessert that combines nostalgia and indulgence in a single slice. The Giant Chocolate Chip Cookie is exactly that — a golden, buttery masterpiece baked into one oversized round, studded generously with gooey chocolate chips. It’s crispy on the edges, soft in the center, and the perfect blend of textures and sweetness.

Ideal for celebrations or casual cravings, this cookie isn’t just a treat — it’s an experience. Whether you serve it warm with a scoop of ice cream or wrap slices for lunchbox surprises, it’s guaranteed to disappear quickly. This crowd-pleaser offers all the comforting joy of classic cookies, made even more special by its shareable size.

Why You’ll Love This Giant Chocolate Chip Cookie

• It’s fun to make and even more fun to eat.
• Perfect for parties, birthdays, or a cozy night in.
• Crispy on the outside and chewy in the center — the ideal cookie texture.
• Requires no scooping or batch baking.
• You can customize it with mix-ins like nuts, sprinkles, or caramel bits.

---

Preparation Phase & Tools to Use (In this headline mention the essential Tools and Equipment, also the importance of Each Tool)

To make this Giant Chocolate Chip Cookie, a few kitchen staples go a long way. First, a 9- to 10-inch round baking pan or oven-safe skillet is crucial for shaping and evenly baking the cookie. A hand mixer or stand mixer will cream the butter and sugar to the perfect fluffy consistency, ensuring a tender texture. Mixing bowls, a rubber spatula, and measuring cups/spoons are all essential for combining and portioning your ingredients accurately. A wire rack is helpful for cooling the cookie evenly after baking. Each tool plays its role in giving you that perfect golden crisp edge and soft center.

---

Preparation Tips

Use room temperature ingredients — especially the butter and egg — to help everything combine smoothly. Cream the butter and sugars for at least 2–3 minutes to build volume and fluffiness in the dough. Don’t overmix once you add the dry ingredients; overworking the dough can lead to a tough cookie. Press extra chocolate chips on top of the dough before baking for a picture-perfect finish. And always allow the cookie to cool in the pan for at least 10–15 minutes before slicing — it sets as it cools and becomes easier to cut without crumbling.

---

Ingredients for this Giant Chocolate Chip Cookie

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/4 cups (160g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (135g) semi-sweet chocolate chips, plus a few extra for topping

---

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (177°C). Lightly grease a 9-inch round baking pan or line it with parchment paper. This helps prevent sticking and makes it easier to remove the cookie after baking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream together the softened butter, brown sugar, and granulated sugar. Beat on medium-high speed for about 2–3 minutes until the mixture is light and fluffy. This step is essential for a tender cookie texture.

Step 3: Add Egg and Vanilla

Add the egg and vanilla extract to the creamed mixture. Beat until fully incorporated. Scrape down the sides of the bowl with a spatula to make sure everything mixes evenly.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix, as this can lead to a tough cookie.

Step 5: Fold in Chocolate Chips

Using a spatula, fold in the chocolate chips until evenly distributed throughout the dough. The dough will be thick and slightly sticky.

Step 6: Spread the Dough

Transfer the cookie dough into the prepared baking pan. Use your hands or a spatula to spread it evenly into the pan, pressing it gently into the edges. For a bakery-style look, press a few extra chocolate chips on top.

Step 7: Bake

Bake the cookie for 20–22 minutes, or until the edges are golden brown and the center looks just set. Do not overbake; the cookie will continue to cook slightly in the pan after removing from the oven.

Step 8: Cool and Slice

Allow the cookie to cool in the pan on a wire rack for at least 10–15 minutes. This helps the cookie firm up and makes it easier to slice into wedges or squares. Serve warm or at room temperature.

---

Notes

This Giant Chocolate Chip Cookie is incredibly versatile. You can easily adjust the flavor by using dark chocolate, milk chocolate, or even white chocolate chips. For a nutty twist, fold in 1/2 cup of chopped walnuts or pecans. If you’re a fan of texture contrast, add a sprinkle of flaky sea salt on top after baking for a sweet-and-salty finish. Serve it warm with ice cream or let it cool completely for a firmer texture that’s great for packaging or gifting.

---

Watch Out for These Mistakes While Cooking

• Overbaking: The most common mistake. The cookie should look slightly underbaked in the center when you remove it from the oven.
• Skipping room temperature ingredients: Cold butter or eggs can result in uneven mixing.
• Overmixing the dough: Especially after adding the flour. Overmixing can create a dense or dry cookie.
• Using the wrong pan size: A pan that’s too small can cause overflow; too large, and the cookie may bake too thin.
• Not greasing or lining the pan: This could make removing the cookie a hassle and damage the presentation.

---

Storage Instructions

Once fully cooled, store leftover slices in an airtight container at room temperature for up to 5 days. If you prefer a softer texture, wrap each slice in plastic wrap to retain moisture. You can also freeze the whole cookie (wrapped well in plastic wrap and foil) or individual slices for up to 2 months. Thaw at room temperature or reheat briefly in the microwave for a warm, gooey treat.

---

Estimated Nutrition (Per Slice, based on 8 slices)

• Calories: ~290
• Total Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 130mg
• Carbohydrates: 36g
• Fiber: 1g
• Sugars: 22g
• Protein: 3g

---

Frequently Asked Questions

Can I make this cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days. Let it soften slightly before pressing into the pan and baking.

Can I bake this in a cast iron skillet?

Absolutely! Just make sure to grease it well, and it may bake slightly faster due to heat retention.

What type of chocolate chips work best?

Semi-sweet is classic, but feel free to experiment with dark, milk, or even flavored chips like peanut butter or mint.

Can I make this cookie gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Avoid almond flour or coconut flour, as they change the texture.

Why is my cookie dry?

It may have been overbaked or overmixed. Also, be sure to measure your flour correctly using the spoon-and-level method.

How can I tell when it’s done baking?

The edges should be golden, and the center should look just set. It will continue to firm up as it cools.

Can I double the recipe?

Yes, double the ingredients and use a 9×13 inch pan. You may need to increase the baking time slightly.

Is it safe to eat warm out of the oven?

Definitely! Just let it cool slightly so it doesn’t fall apart when slicing — and be careful, the chocolate can be very hot.

---

Conclusion

The Giant Chocolate Chip Cookie is the ultimate dessert for anyone who loves the classics but craves something a bit more fun and dramatic. With its simple ingredients, easy preparation, and show-stopping result, this cookie is perfect for celebrations, casual get-togethers, or whenever you need a comforting treat. It’s proof that sometimes, bigger really is better — especially when it comes to cookies.

---

Print

Save this recipe on: