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
Scale
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
