If you consider yourself even a little bit of a cookie lover, the Best Giant Chocolate Chip Cookie just might become your new obsession. Imagine the comfort of classic chocolate chip cookies but transformed into one massive, chewy, gooey cookie the size of a cake! This irresistible dessert has all the golden edges, melty chocolate puddles, and craveable center of your childhood favorite, but with a fun, dramatic twist perfect for parties or those times when regular cookies just aren’t enough to satisfy. Whether you’re making it for a group of friends or simply want something over-the-top special, this is a recipe you’ll want to bake again and again.
Ingredients You’ll Need
Every ingredient in the Best Giant Chocolate Chip Cookie plays a star role, making this recipe foolproof yet rich with flavor and texture. Don’t be tempted to skip or swap—the magic happens when these classics come together just as they are.
- Unsalted butter (1 cup, softened): The base for that rich, tender crumb and irresistible butter flavor—softened is key for perfect creaming.
- Light brown sugar (1 cup, packed): Brings moisture and that unbeatable deep, caramel flavor.
- Granulated sugar (1/2 cup): Adds structure and sweetness, giving the cookie a satisfying chew.
- Eggs (2 large): Bind everything together and ensure a soft, cohesive texture throughout.
- Pure vanilla extract (2 teaspoons): For a warm, aromatic note that makes every bite feel homemade.
- All-purpose flour (2 1/2 cups): The essential structure—scoop and level for best results.
- Baking soda (1 teaspoon): Lifts the cookie just enough, creating that iconic rise and tender crumb.
- Salt (1/2 teaspoon): Balances the sweetness and makes the chocolate shine.
- Semisweet chocolate chips (2 cups): Melty, dreamy, and absolutely have-to-have for any Best Giant Chocolate Chip Cookie.
- Flaky sea salt (for sprinkling, optional): That chef-y finishing touch that takes every bite over the top.
How to Make Best Giant Chocolate Chip Cookie
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper—this keeps your massive cookie from sticking and makes cleanup a breeze. A moment of prep upfront means picture-perfect results, every time.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and pale in color. Let those sugars whip into the butter for a few minutes; this step is the secret to that soft and chewy texture everyone craves in the Best Giant Chocolate Chip Cookie.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition, then pour in the vanilla. Mix until everything is completely combined, which ensures the cookie turns out uniformly rich and luxuriously smooth.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, stirring gently and stopping as soon as no dry spots remain. This helps keep the cookie tender and prevents overworking the dough.
Step 5: Fold in Chocolate Chips
Sprinkle in those luscious chocolate chips and fold them through the dough. Try not to eat too many straight from the bowl—the more you add, the more melty chocolate surprises you’ll find in every bite!
Step 6: Shape and Bake the Cookie
Scoop the entire mound of dough into the center of your prepared baking sheet and gently flatten it into a thick disk, about 8–9 inches wide. Bake for 25 to 30 minutes, until the edges are deeply golden and the center is just barely set. For a gooey, molten center, bake closer to 25 minutes; for a firmer, more classic texture, aim for the full 30.
Step 7: Finish and Slice
Once your Best Giant Chocolate Chip Cookie is out of the oven, sprinkle with flaky sea salt if you love that sweet-salty contrast. Allow the cookie to cool on the baking sheet for at least 15 minutes—this is the hardest part, but it really helps set the structure before you slice into glorious wedges. Serve warm or at room temperature, depending on your cookie mood!
How to Serve Best Giant Chocolate Chip Cookie
Garnishes
For a finishing touch that looks bakery-worthy, try a sprinkle of flaky sea salt right after baking. You can also dust your cookie wedges with powdered sugar, drizzle with melted chocolate, or even crown them with a scoop of vanilla ice cream for the ultimate dessert experience.
Side Dishes
The Best Giant Chocolate Chip Cookie pairs beautifully with a tall glass of cold milk or a mug of hot coffee. For a party spread, set out bowls of fresh berries, a fruit salad, or some lightly sweetened whipped cream for guests to top their wedges.
Creative Ways to Present
Cut the cookie into generous wedges, arrange them on a cake stand, and let everyone dig in family-style. For birthdays or special occasions, write a fun message on the cookie using icing or chocolate sauce. If you want to get truly creative, use the cookie as the base for an extravagant sundae bar—just top with ice cream, nuts, and caramel or chocolate sauce.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Best Giant Chocolate Chip Cookie (though it’s rare!), keep them in an airtight container at room temperature. The cookie stays delicious and soft for up to 3 days—perfect for sneaking bites throughout the week.
Freezing
The baked cookie wedges freeze wonderfully. Let the cookie cool completely, then wrap individual slices tightly in plastic wrap and store in a freezer bag. They’ll keep their dreamy texture for up to two months and thaw out quickly for an on-demand sweet fix.
Reheating
To re-capture that just-baked magic, warm cookie wedges in the microwave for 10–15 seconds. For an even better result, pop them in a low oven (about 300°F) for a couple of minutes until the chocolate is melty and the edges are lightly crisped.
FAQs
How do I know when my Best Giant Chocolate Chip Cookie is done?
The edges should be a beautiful golden brown with the center just set and slightly soft. Remember, the cookie continues to firm up as it cools, so resist overbaking if you prefer a gooey center.
Can I use a different type Dessert
Absolutely! While semisweet is classic, try mixing in dark, milk, or even white chocolate chips for a unique twist on the Best Giant Chocolate Chip Cookie.
Can I add nuts or other mix-ins?
Yes, feel free to stir in a handful of chopped walnuts or pecans for extra texture. Dried fruit or toffee bits also make excellent additions if you’re feeling creative.
Is it possible to bake this in a skillet instead?
Definitely! A well-greased 10-inch ovenproof skillet works perfectly. Just monitor the baking time—a skillet cookie may finish a little faster, depending on your oven.
What’s the best way to serve this for a party?
Slice the cookie into wedges and serve on a large platter family-style, or offer whole mini “pizza slices” on individual plates for a playful presentation. Don’t forget the ice cream or whipped cream if you want to take it over the top!
Final Thoughts
If you’ve been longing for the ultimate cookie experience, now’s your chance to try the Best Giant Chocolate Chip Cookie. It’s the kind of dessert that brings people together, sparks joy, and tastes like pure nostalgia in every oversized slice. Bake it once, and it’ll quickly earn a spot in your all-time favorites—no sharing required, unless you want to!
Print
Best Giant Chocolate Chip Cookie Recipe
- Total Time: 40 minutes
- Yield: 8 large wedges 1x
- Diet: Vegetarian
Description
Indulge in the ultimate sweet treat with this Best Giant Chocolate Chip Cookie recipe. A soft, chewy cookie loaded with melty chocolate chips, perfect for sharing with friends and family.
Ingredients
Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Topping:
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- Mix wet ingredients: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract and mix well.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add chocolate chips: Fold in the chocolate chips. Place the entire dough mound in the center of the baking sheet and flatten slightly into a thick disk, about 8-9 inches wide.
- Bake: Bake for 25 to 30 minutes, or until the edges are golden and the center is just set but still slightly soft. Remove from the oven and immediately sprinkle with flaky sea salt if using.
- Cool and serve: Let cool on the baking sheet for at least 15 minutes before slicing into wedges and serving.
Notes
- For a gooey center, bake closer to 25 minutes; for a more set cookie, bake closer to 30.
- You can add chopped walnuts or pecans for extra texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: 470
- Sugar: 33g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
