If you’re craving instant cookie comfort without the hassle of scooping and baking multiple batches, the Best Giant Chocolate Chip Cookie is about to become your new obsession. Imagine a golden, thick, buttery cookie studded with melty chocolate chips—just the right balance of crisp edges and an oh-so gooey center. This mouthwatering treat is baked as one giant shareable cookie, making it perfect for movie nights, casual gatherings, or simply satisfying those urgent sweet tooth moments. Whether you cut it into wedges or break off warm pieces with friends, the Best Giant Chocolate Chip Cookie absolutely lives up to its name.
Ingredients You’ll Need
This recipe keeps things wonderfully simple, using classic ingredients that each play a role in creating the ultimate cookie experience. Every item contributes to flavor, texture, or that irresistible golden color that makes the Best Giant Chocolate Chip Cookie so special.
- Unsalted butter (½ cup, softened): Provides a rich, creamy base and helps the cookie spread perfectly while baking.
- Brown sugar (½ cup): Adds moisture and a deep caramel note for that comforting chewiness.
- Granulated sugar (¼ cup): Works alongside brown sugar to promote crisp edges and just the right sweetness.
- 1 large egg: Binds the dough together and adds richness for a tender bite.
- Vanilla extract (1 teaspoon): Boosts the cookie’s warm aromas and classic bakery flavor.
- All-purpose flour (1¼ cups): The structure that holds the cookie together; no fancy flours needed for this showstopper.
- Baking soda (½ teaspoon): Gives your cookie lift and ensures a soft, slightly airy texture.
- Salt (¼ teaspoon): Enhances every flavor and prevents the cookie from tasting flat.
- Semisweet chocolate chips (1 cup): Plenty of chips melt into pools of chocolate with every bite—don’t be shy!
- Flaky sea salt for topping (optional): Sprinkling on top highlights both sweetness and chocolate; highly recommended for extra wow.
How to Make Best Giant Chocolate Chip Cookie
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to 350°F and lining a sturdy baking sheet with parchment paper. This not only prevents sticking but also allows for easy cookie removal and minimal cleanup—one more reason to love the Best Giant Chocolate Chip Cookie.
Step 2: Cream the Butter and Sugars
In a large bowl, use a hand mixer or stand mixer to beat the softened unsalted butter with both the brown sugar and granulated sugar. Aim for a texture that’s light and fluffy—this will take about 2 to 3 minutes and is key to creating those dreamy crispy edges and soft center.
Step 3: Add Wet Ingredients
Beat in the egg and vanilla extract until the mixture is smooth and glossy. This step infuses every bite of your Best Giant Chocolate Chip Cookie with richness and a subtle, comforting aroma.
Step 4: Mix Dry Ingredients Separately
In a medium bowl, whisk together your flour, baking soda, and salt. This ensures the leavening is distributed evenly throughout the dough, so your giant cookie bakes up beautifully with the right structure and crumb.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep your cookie tender and soft in the middle, exactly as a Best Giant Chocolate Chip Cookie should be.
Step 6: Fold in the Chocolate Chips
Switch to a spatula or wooden spoon and gently fold in the semisweet chocolate chips until evenly spread through the dough. This ensures pockets of melty chocolate in every luscious slice.
Step 7: Shape and Bake the Cookie
Gather the dough into one large ball and position it in the center of your prepared baking sheet. Pat it out gently into a thick disk—roughly 8 inches across. Bake for 18 to 22 minutes, or until the edges are golden and the center looks just set. For those who love a gooey center, err on the side of a shorter bake time.
Step 8: Finish and Cool
Once out of the oven, sprinkle with flaky sea salt if you’d like that extra pop of flavor. Let the cookie cool on the baking sheet for about 10 minutes—trust me, the anticipation is worth it! This brief rest allows your Best Giant Chocolate Chip Cookie to finish setting up for beautiful wedges or break-apart pieces that are still soft and warm.
How to Serve Best Giant Chocolate Chip Cookie
Garnishes
The Best Giant Chocolate Chip Cookie shines with a simple finish—a sprinkle of flaky sea salt after baking heightens the buttery, chocolatey notes. For a special touch, try a dusting of powdered sugar or a drizzle of warm caramel sauce just before serving.
Side Dishes
Pair each slice with a scoop of vanilla ice cream for that classic cookie sundae vibe, or set out bowls of fresh berries for a lighter twist. A tall glass of cold milk or a creamy coffee drink is also the perfect accompaniment for dunking and sipping.
Creative Ways to Present
Serve your Best Giant Chocolate Chip Cookie in wedges on a wooden board, pizza-style, for sharing at gatherings. Or, bake it in a cast-iron skillet for a rustic centerpiece. For birthdays or celebrations, add candles to turn it into a fun, edible cake alternative—everyone will want a piece!
Make Ahead and Storage
Storing Leftovers
If by chance there’s any left, cover the cookie tightly with foil or place slices in an airtight container. Stored at room temperature, your Best Giant Chocolate Chip Cookie stays fresh and tender for up to 3 days.
Freezing
To keep your giant cookie at its peak for longer, wrap slices individually in plastic wrap and freeze in an airtight container. When the craving hits, grab a piece and enjoy cookie bliss whenever you like—frozen slices keep well for up to a month.
Reheating
Warm up leftover cookie wedges in the microwave for about 10–15 seconds, or pop them in a low oven until just heated through. This brings back that just-baked softness and makes the chocolate chips deliciously melty again.
FAQs
Can I use different types of chocolate chips?
Absolutely! Try dark, milk, or white chocolate chips, or even a mix, to customize your Best Giant Chocolate Chip Cookie to your liking. You can also add chopped chocolate bars for bigger pools of chocolate.
What’s the benefit of chilling the dough before baking?
Chilling helps your cookie hold its shape and results in a thicker, chewier center with more concentrated flavors. If you have 30 extra minutes, give it a chill—your patience will be rewarded.
Can I make this gluten-free?
Yes, swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The cookie will still come out gooey, golden, and irresistible—just be sure to check that all mix-ins are also gluten-free.
Should I use salted or unsalted butter?
Unsalted butter is preferred because it lets you control the salt level, but if you only have salted, reduce the added salt to a pinch and proceed as usual. The Best Giant Chocolate Chip Cookie will still taste amazing!
How do I know when the giant cookie is done baking?
The edges should be golden brown and the center just set but still slightly soft. Resist overbaking; the cookie continues to cook a little as it cools, resulting in the perfect gooey center.
Final Thoughts
There’s nothing quite like making and sharing the Best Giant Chocolate Chip Cookie—from the irresistible aroma to that first, melty bite. It’s simple, impressive, and incredibly satisfying every single time. Grab your ingredients and bake up this ultimate treat—you and your loved ones deserve it!
Print
Best Giant Chocolate Chip Cookie Recipe
- Total Time: 30 minutes
- Yield: 1 giant cookie (serves 4–6) 1x
- Diet: Vegetarian
Description
Indulge in the ultimate treat with this recipe for the Best Giant Chocolate Chip Cookie. A soft and chewy cookie loaded with melty chocolate chips, perfect for sharing or enjoying all to yourself.
Ingredients
Ingredients:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup semisweet chocolate chips
- flaky sea salt for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until a dough forms.
- Fold in chocolate chips: Gently fold in the chocolate chips.
- Shape and bake: Shape the dough into a large ball on the baking sheet. Flatten slightly and bake for 18–22 minutes.
- Finish and serve: Sprinkle with flaky sea salt, if desired. Let cool before slicing or serving.
Notes
- For an extra gooey center, slightly underbake and let the cookie finish setting as it cools.
- You can chill the dough for 30 minutes before baking for a thicker texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of cookie)
- Calories: 350
- Sugar: 24g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
