Imagine breaking into a thick, warm wedge of the Best Giant Chocolate Chip Cookie, where melty chocolate oozes from a golden, buttery crumb and each bite delivers a perfectly gooey center with crisp edges. This irresistible shareable dessert is as fun to make as it is to eat, whether you’re cozying up with friends or simply treating yourself. It’s a guaranteed crowd-pleaser that transforms the classic chocolate chip cookie into an epic centerpiece—plus, it couldn’t be easier to whip up from scratch with pantry staples!
Ingredients You’ll Need
This recipe comes together with simple, tried-and-true ingredients that are the backbone of any great cookie. Each one plays a starring role, from tender crumb to rich flavor, and the end result will prove why this is truly the Best Giant Chocolate Chip Cookie.
- All-purpose flour: Provides the structure and perfect chew—don’t swap it for cake flour or you’ll miss that classic cookie bite.
- Baking soda: Gives just enough lift and a slight crisp at the edges for balanced texture.
- Salt: Essential for boosting the flavor and balancing the sweetness—don’t skip it!
- Unsalted butter, softened: Delivers the rich, tender base; using it softened ensures a smooth, creamy dough.
- Brown sugar: Adds molasses warmth and creates that chewy, gooey center—light or dark brown sugar both work beautifully.
- Granulated sugar: Brings sweetness and crucial crispness around the edges.
- Large egg: Binds everything together and adds just the right amount of richness.
- Vanilla extract: Lends an irresistible aroma and flavor, elevating every bite.
- Semi-sweet chocolate chips: Melty, chocolatey pockets in every mouthful; reserve a few for that bakery-worthy top finish.
- Optional sea salt for sprinkling: A final flourish that adds pop and sophistication—totally recommended if you love sweet-salty combos!
How to Make Best Giant Chocolate Chip Cookie
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan or, for a touch of rustic charm, use a cast iron skillet. Line it with parchment paper or give it a light greasing—this helps your Best Giant Chocolate Chip Cookie pop out easily after baking and gives you those perfect golden edges.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the all-purpose flour, baking soda, and salt. This quick step not only evenly distributes the baking soda and salt but also ensures your cookie rises just right with every bite.
Step 3: Cream Butter and Sugars
In a large bowl, cream the softened unsalted butter with both the brown and granulated sugars until the mixture is light and fluffy. This step is a game-changer for texture: a few extra minutes of creaming means a cookie that’s both tender and beautifully thick.
Step 4: Incorporate Egg and Vanilla
Beat in the egg and vanilla extract until just combined. The egg will help the dough come together smoothly, while the vanilla infuses the dough with that signature bakery-fresh aroma.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Over-mixing can make your cookie tough, so stop as soon as you see no more streaks of flour.
Step 6: Fold in Chocolate Chips
Fold in the chocolate chips, making sure they’re evenly distributed throughout the dough. Set aside a handful of chips to press into the top of the cookie before baking—this creates those gorgeous, melty pools on the surface that everyone loves in the Best Giant Chocolate Chip Cookie.
Step 7: Shape and Bake
Spoon the dough into your prepared pan and smooth it out evenly. Scatter the reserved chocolate chips over the top. Slide it into the oven and bake for 20–25 minutes, until the edges are golden and the center looks just set (still a bit soft if you want that gooey finish). Let the cookie cool in the pan for about 10–15 minutes before slicing into beautiful wedges.
How to Serve Best Giant Chocolate Chip Cookie
Garnishes
The finishing touch makes all the difference! Sprinkle flaky sea salt over the top as soon as the cookie comes out of the oven for an extra burst of flavor, or drizzle with melted chocolate for an indulgent treat. A scoop of vanilla ice cream melting over a warm wedge is pure bliss and really highlights what makes this the Best Giant Chocolate Chip Cookie.
Side Dishes
This cookie is a true showstopper on its own, but it pairs perfectly with a cold glass of milk or a hot cup of coffee. For a dessert board vibe, try serving it alongside fresh berries, caramel sauce, or even a few sliced bananas for contrast and freshness.
Creative Ways to Present
Embrace the shareable spirit! Serve the whole cookie in the skillet right at the table for everyone to dig in, or cut it into generous wedges and stack them on a pretty platter. For a playful twist, serve topped with a sparkler or candles for birthdays, or layer with whipped cream and berries for a cookie “cake” effect. However you present it, the Best Giant Chocolate Chip Cookie always makes an entrance!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the pan tightly or transfer slices to an airtight container. The cookie will stay soft and fresh at room temperature for up to 3 days. For maximum chewiness, you can also slip a piece of bread into the container to preserve moisture.
Freezing
Want to save a few wedges for sudden cravings? Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. They keep beautifully for up to two months—just let them come to room temperature before enjoying, or warm briefly in the oven for that just-baked taste.
Reheating
To revive that fresh-from-the-oven feel, pop a slice of the Best Giant Chocolate Chip Cookie in the microwave for 10–15 seconds, or warm in a 300°F oven for a few minutes. This brings back the gooey center and melty chocolate—perfect for late-night dessert emergencies!
FAQs
What makes this the Best Giant Chocolate Chip Cookie instead of a regular cookie?
The magic is in its size and shareability! Baking the dough as a giant cookie in a skillet or pan means you get irresistibly chewy edges and a soft, gooey middle that’s much easier to achieve with this format—and it’s so much more fun for splitting with friends or family.
Can I add nuts or different types of chocolate?
Absolutely! Chopped walnuts or pecans add lovely crunch, and you can swap in dark, milk, or even white chocolate chips for a custom touch. Mix-ins like toffee bits or dried cherries are also fantastic for giving your Best Giant Chocolate Chip Cookie a unique spin.
How will I know when the cookie is perfectly baked?
Look for golden edges and a center that’s just set but still slightly soft. If you prefer an extra gooey texture, underbake by a minute or two—residual heat will finish cooking it gently while it cools, giving you that dreamy, fudge-like center.
Can I use a different pan size?
A 9-inch cake pan or skillet is perfect for this recipe, but if you only have an 8-inch, the cookie will be slightly thicker and may need a couple of extra minutes in the oven. For a thinner, crispier cookie, you can try a 10-inch pan and reduce the baking time a bit. Just keep an eye on doneness!
Is it possible to make the dough ahead of time?
Yes! Prepare the dough, cover tightly, and refrigerate for up to 24 hours before baking—this even lets the flavors meld for a richer taste. Bring to room temperature before spreading in the pan, and bake as directed for a truly rewarding Best Giant Chocolate Chip Cookie experience.
Final Thoughts
If you love chocolate chip cookies, you simply have to try baking the Best Giant Chocolate Chip Cookie at home—it’s an absolute delight to share and even more satisfying to enjoy! Once you see those gooey chocolate pockets and taste that soft, chewy center, you’ll understand why it’s a favorite. Don’t wait for a special occasion—gather your favorite people, bake this beauty, and make some sweet memories together!
Print
Best Giant Chocolate Chip Cookie Recipe
- Total Time: 35 minutes
- Yield: 8 wedges 1x
- Diet: Vegetarian
Description
Indulge in the ultimate chocolate chip cookie experience with this recipe for a Best Giant Chocolate Chip Cookie. Baked in a skillet or cake pan, this cookie is crispy on the edges and chewy in the middle, loaded with gooey chocolate chips and a hint of sea salt for a perfect balance of flavors.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Add-ins:
- 1 cup semi-sweet chocolate chips
- Optional: sea salt for sprinkling
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan or cast iron skillet with parchment paper or grease.
- Mix Dry Ingredients: In a small bowl, whisk together flour, baking soda, and salt.
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg and vanilla extract.
- Combine and Fold: Gradually mix in the dry ingredients until just combined. Fold in chocolate chips, reserving some for topping.
- Bake: Spread the dough in the pan, sprinkle with reserved chips, and bake for 20–25 minutes until golden on the edges and set in the center.
- Cool and Serve: Allow the cookie to cool for 10–15 minutes before slicing into wedges.
Notes
- For a gooey center, slightly underbake and serve warm with ice cream.
- Add ½ cup chopped nuts for added texture or use chunks of dark or milk chocolate for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wedge
- Calories: ~280 kcal
- Sugar: ~23 g
- Sodium: ~120 mg
- Fat: ~15 g
- Saturated Fat: ~9 g
- Unsaturated Fat: ~5 g
- Trans Fat: 0 g
- Carbohydrates: ~34 g
- Fiber: ~1 g
- Protein: ~3 g
- Cholesterol: ~45 mg
