Giant Chocolate Chip Cookie Recipe
Bake a chewy shareable treat with this giant chocolate chip cookie recipe featuring butter, brown sugar and big chocolate chunks.
This recipe presents an extra-large chocolate-chip cookie designed to be baked as one generous, shareable round rather than as individual portions. The dough combines all-purpose flour, butter, blond and brown sugars, whole eggs, vanilla extract, baking powder, and a touch of salt for balance, then folds in a generous quantity of dark chocolate chunks (optionally complemented by chopped nuts) to ensure a rich, melting texture. Once shaped and baked in a single disc, the cookie develops crisp edges and a soft, chewy center, making it ideal for serving warm at afternoon snack time, casual gatherings, or festive celebrations where a simple yet crowd-pleasing dessert is desired.
Giant Chocolate Chip Cookie Recipe
Mixed in one bowl and baked in a single pan, this XXL cookie keeps prep and cleanup to a minimum—a lifesaver when snacks are needed fast. The dough also freezes well, so you can stash a batch and slide it straight into the oven whenever surprise guests (or cravings) strike.
Prep Time
25 minutes
25 minutes
Cook Time
20 minutes
20 minutes
Total Time
45 minutes
45 minutes
Ingredients
Semi-salted butter (softened), 140 g
- Caster sugar, 60 g
- Light brown sugar (cassonade), 70 g
- Large egg, 1 unit
- All-purpose (plain) flour, 220 g
- Baking soda, ½ tsp
- Fleur de sel or fine sea salt, 1 pinch
- Dark chocolate (roughly chopped, 60 % cocoa), 170 g
- Optional – toasted chopped hazelnuts, 80 g
- Optional – extra fleur de sel for finishing, 1 small pinch
- Optional – additional milk or white chocolate chunks, handful to taste
Method
Preheat the oven to 180 °C
- Line a large baking tray with parchment paper
- Melt the butter in a saucepan over low heat then let it cool for a few minutes
- Whisk the cooled butter with brown and white sugar until creamy
- Beat in the egg and vanilla extract until the mixture is smooth
- Combine flour, baking powder, baking soda and a pinch of salt in a separate bowl
- Sift the dry ingredients into the wet mixture
- Fold the batter gently with a spatula until no dry pockets remain
- Chop the dark chocolate into large chunks
- Fold the chocolate chunks evenly through the dough
- Gather the dough into one large ball with your hands
- Place the ball in the centre of the prepared tray
- Press the dough into a thick disk about 25 cm in diameter
- Scatter a few extra chocolate chunks over the top
- Bake the cookie for about 20 minutes until the edges are golden and the centre is still soft
- Remove the tray from the oven and set it on a rack
- Let the giant cookie cool completely on the tray
- Slide the cooled cookie onto a board
- Cut the cookie into wedges to serve
Nutrition
Calories
3866 kcal Protein
51 g Fat
241 g Carbs
398 g Fiber
25 g Sugar
213 g
3866 kcal Protein
51 g Fat
241 g Carbs
398 g Fiber
25 g Sugar
213 g
Notes
Chill the shaped disc in the fridge for 30 minutes before baking; the cold start helps the center stay fudgy while the rim turns beautifully golden and crisp. Swap 2 tablespoons of the flour for cocoa or finely ground almonds to give the crumb a deeper, nutty note, and shower the hot cookie with flaky sea salt as soon as it leaves the oven for instant flavor contrast.
why this recipe
This giant chocolate chip cookie recipe deserves a spot in your repertoire because it transforms the familiar pleasure of a classic cookie into an indulgent, crowd-pleasing showpiece, marrying bakery-style crisp edges with a decadently gooey center in one oversize round. The dough comes together in a single bowl with pantry staples, yet the result feels celebratory and impressive, sparing you the fuss of scooping dozens of portions while still perfuming the kitchen with buttery, vanilla-laced aromas. Each slice delivers generous pockets of molten chocolate, ensuring every bite is as satisfying as the last, and its dramatic size turns an everyday treat into a memorable centerpiece for gatherings, after-school snacks, or late-night cravings.
FAQs
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Frequently Asked Questions
Can I prepare the dough in advance and freeze it to bake the giant cookie later?
Yes—the dough freezes very well. Shape it into the thick 25 cm disc, wrap it tightly in parchment and plastic (or slip it into a zip-top bag), and freeze for up to 3 months; bake straight from frozen, adding 3–5 extra minutes until the edges are golden and the center still soft. Alternatively, thaw overnight in the fridge, then bake as directed.
Can I bake the XXL cookie in a cast-iron skillet instead of on a baking tray?
Absolutely. Heat a well-buttered (or parchment-lined) 25 cm/10-inch cast-iron skillet in the 180 °C oven while you mix the dough, then press the dough evenly into the hot pan and bake 18–22 minutes until the rim is deep golden and the center still soft. Cast iron holds heat, so start checking a couple of minutes early; if the top browns too quickly, lay a sheet of foil loosely over it for the last few minutes.
How should I store leftovers to keep the giant cookie fresh and chewy?
Once the cookie has cooled, wrap any wedges tightly in plastic (or slip them into an airtight tin) and keep at room temperature for up to three days; the sealed environment prevents the crumb from drying out and keeps the center chewy. For longer storage, freeze individual slices in zip-top bags for up to two months and rewarm briefly in a 150 °C oven or 10-second microwave burst to revive their just-baked texture.