If you’re ready to take your cookie game to legendary status, let me introduce you to the Best Giant Chocolate Chip Cookie. Forget tiny treats—this glorious cookie bakes up in one impressive, bakery-style circle, golden on the edges, gooey at the center, and studded with enough chocolate chips to make even the most devoted chocoholic swoon. It’s the ultimate crowd-pleaser for parties, birthdays, or whenever you just want to indulge in a slice (or two) of pure homemade joy.
Ingredients You’ll Need
This recipe leans on a handful of classic, can’t-fail ingredients—each one doing its part to create the chewy, buttery magic that makes this the Best Giant Chocolate Chip Cookie. Here’s what you need and why each matters:
- Unsalted butter, softened: Gives the cookie its rich, velvety base and helps those edges turn beautifully crisp.
- Brown sugar, packed: Adds a hint of molasses for that deep, chewy sweetness everyone loves.
- Granulated sugar: Sweetens things up and helps achieve that coveted golden finish.
- Large eggs: Bind everything together and lend moistness for that perfect, tender bite.
- Vanilla extract: Rounds out the flavor and gives the cookie its classic homemade aroma.
- All-purpose flour: Provides the structure—too little and the cookie’s floppy, too much and it’s dry.
- Baking soda: Gives the cookie lift and just the right spread.
- Baking powder: Ensures an even, tender crumb throughout the giant cookie.
- Salt: Balances out the sweetness and wakes up all the other flavors.
- Semisweet chocolate chips: The star of the show! Melty, sweet, and the reason every bite is an occasion.
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)—this ensures the cookie cooks evenly from edge to center. Line a large baking sheet or pizza pan with parchment paper so your cookie slides right off once it’s baked. The parchment also helps keep cleanup quick and painless.
Step 2: Cream Butter and Sugars
In a big mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar. You’ll want to beat them until the mixture is light and fluffy—this step is how you get that tender, almost melt-in-your-mouth texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Mixing after each egg ensures a beautifully unified dough and that secret homemade flavor shines in every bite.
Step 4: Combine Dry Ingredients
In a separate bowl, swiftly whisk together the flour, baking soda, baking powder, and salt. Incorporating these together first means you get an evenly risen cookie with no pesky lumps.
Step 5: Bring It All Together
Gradually add the dry ingredients to your wet mixture, stirring until just combined. Don’t overmix—doing so can make the cookie tough. Fold in those chocolate chips (a mix of chips and chunks takes this over the top!) for the Best Giant Chocolate Chip Cookie texture.
Step 6: Shape and Bake
Scoop the dough onto your prepared pan and use your hands or a spatula to press it into a large, even circle about 10 to 12 inches wide. Bake for 20 to 25 minutes, until the edges are golden but the center still looks just set. If you love a gooier middle, aim for the shorter baking time.
Step 7: Cool and Slice
Let the cookie cool completely on the baking sheet—trust me, this part is worth the wait! Once it’s cool, slice it up like a pizza and serve. Every wedge is thick, chewy, and loaded with chocolatey goodness.
How to Serve Best Giant Chocolate Chip Cookie
Garnishes
For the ultimate finish, sprinkle flaky sea salt over the warm cookie to contrast the sweet and amp up the chocolate flavor. Or dust with a little powdered sugar for a whimsical touch, especially if you’re serving at a party.
Side Dishes
This giant cookie truly shines alongside a scoop of vanilla ice cream—the creamy cold plus warm, melty chocolate is simply irresistible. Fresh berries or a dollop of whipped cream offer a lighter companion for a more elegant dessert plate.
Creative Ways to Present
Take things to the next level by serving the Best Giant Chocolate Chip Cookie on a wooden board, sliced pizza-style for guests to grab and go. For special occasions, drizzle with a little chocolate or caramel sauce, or even personalize it with a birthday message in icing right on top.
Make Ahead and Storage
Storing Leftovers
Keep any leftover slices in an airtight container at room temperature for up to 3 days. A piece of bread in the container will help keep the cookie soft by locking in moisture—perfect for sneaky late-night snacks!
Freezing
If you want to make the Best Giant Chocolate Chip Cookie ahead, cool it completely, wrap tightly in plastic wrap, then foil, and stash in the freezer for up to 2 months. Thaw on the counter or warm briefly in the oven to bring it back to life.
Reheating
To revive that fresh-baked magic, pop a slice in the microwave for 10–15 seconds, or warm the whole cookie in a low oven (300°F) for 5–10 minutes. The chocolate chips go gooey, and the aroma is simply irresistible all over again.
FAQs
Can I use salted butter instead of unsalted?
Absolutely! Just reduce the added salt in the recipe by half so the flavor doesn’t get too salty. The Best Giant Chocolate Chip Cookie will still be delicious.
What’s the best way to get a soft, chewy center?
Baking at the lower end of the time range (around 20 minutes) helps keep the center soft and slightly gooey. Let the cookie cool on the pan to finish setting up without overbaking.
Can I add nuts or other mix-ins?
Go for it! Chopped pecans, walnuts, or even white chocolate chips all work beautifully in the Best Giant Chocolate Chip Cookie. Just keep total mix-ins to about 2 cups so the dough holds together.
Do I need a special pan?
Nope! A standard rimmed baking sheet or a pizza pan lined with parchment paper works perfectly. The dough spreads into a big circle as it bakes—no special equipment required.
Is this recipe good for making ahead for parties?
Yes, the Best Giant Chocolate Chip Cookie is perfect for parties. Bake a day in advance and store airtight, then slice and decorate the day of your event for effortless entertaining.
Final Thoughts
Whether you’re celebrating a special occasion or just craving a sweet surprise, this Best Giant Chocolate Chip Cookie brings pure cookie joy to every gathering. It’s a total showstopper and genuinely easy to bake—once you try it, you’ll want to make it again and again. Go ahead, treat yourself and your favorite people to a giant cookie moment!
Print
Best Giant Chocolate Chip Cookie Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate cookie experience with this recipe for the Best Giant Chocolate Chip Cookie. Crispy edges, a chewy center, and oozing with melty chocolate, this oversized cookie is perfect for sharing or indulging solo.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet or pizza pan with parchment paper.
- Mix wet ingredients: In a large bowl, cream butter and sugars until fluffy. Add eggs one at a time, then mix in vanilla.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to wet mixture.
- Add chocolate chips: Fold in chocolate chips.
- Shape and bake: Scoop dough onto the baking sheet, shaping into a 10 to 12-inch circle. Bake for 20-25 minutes until golden.
- Cool and serve: Allow the cookie to cool completely before slicing and serving.
Notes
- For a softer center, bake on the lower end of the time range.
- Use a mix of chocolate chips and chunks for added texture.
- Sprinkle sea salt on top before baking for a gourmet touch.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
