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This giant chocolate chip cookie recipe is filled with tons of chocolate and is the perfect size to share with someone – or a special treat just for you!

giant chocolate chip cookie with a knife and fork

Overview

Everyone needs a giant chocolate chip cookie recipe in their life. It’s easy, quick and incredibly convenient to have on hand. I can guarantee the next lazy evening you have, you’ll be craving this treat!

This giant chocolate chip cookie recipe is adapted from my soft and chewy chocolate chip cookies. I divided the dough into a smaller amount and then baked into one giant cookie! The cookie is thick without being cakey, crisp on the edges, and ooey gooey in the center.

The dough is filled with dozens of chocolate chips and doesn’t require any chilling. This giant cookie can be on your plate in less than 30 minutes! Grab a spoon and dive in while it’s still warm.

This is the recipe you need for a quiet evening when you want to be alone with your comfort item. And for me, that’s a giant chocolate chip cookie.

giant chocolate chip cookie with a spoon to scoop it out

Why you need this recipe

  • This is the perfect recipe for one or two servings – your choice!
  • No chilling required!
  • You’re less than 30 minutes away from enjoying this giant treat.
  • This cookie has a soft, gooey center with crisp edges.
  • The cookie is filled with tons of chocolate chips which will satisfy any chocolate craving.

How to make a giant chocolate chip cookie

This giant chocolate chip cookie recipe is meant to be quick and simple. You’ll want to come back to it again and again when that cookie craving hits. Let’s get started!

Make the Dough

While technically this recipe utilizes the creaming method, you don’t need to cream it for as long as most recipes call for since we’re making a smaller amount of dough.

Soft butter and brown sugar in a bowl
egg and vanilla added to the bowl of cookie dough

Place the softened butter and brown sugar into a medium or large mixing bowl and stir vigorously with a wooden spoon or large spatula. Alternatively, use a hand or stand mixer to cream together until pale and fluffy.

Add the egg and vanilla extract and mix together. Scrape down the sides of the bowl to make sure everything is incorporated.

dry ingredients added to cookie dough bowl
chocolate chunks added to the bowl of cookie dough

Add all of the dry ingredients into the bowl including the baking powder, salt, and flour. Mix a few turns but stop when you still streaks of white from the flour. Add the chocolate chips or chunks and fold together until you no longer see streaks of white.

Large cookie dough mound on a parchment paper piece with a chocolate chunk on top ready to bake
a baked giant chocolate chip cookie

Pour all of the dough out onto a piece of parchment paper. Using the back of a spatula or spoon spread it into a circle that’s about 1- 1 ½ inches (2.5- 4 cm) thick. Top with a few more chocolate chips or chunks if desired. I added one large chocolate chip chunk in the middle of the cookie.

Move the parchment paper onto a baking sheet and bake as directed. The cookie is done when the edges are set while the middle looks under-baked. The cookie will continue to set as it cools. Sprinkle a little coarse sea salt over the top of the cookie after baking if desired.

Allow to cool for at least 5 minutes and then enjoy! Serve with a scoop of vanilla ice cream or a cold glass of milk.

giant chocolate chip cookie on a plate with a glass of milk

How to make Smaller Cookies

You can easily convert this recipe into smaller, traditional size cookies. Instead of piling the dough into one giant mound, scoop it out into 8 smaller mounds of dough. This smaller size of cookie only needs to bake for about 10-12 minutes.

Storage

Baked Cookie: If you have any leftover cookie, store it in an airtight container at room temperature for up to 4 days. I recommend reheating it in the microwave for about 20-30 seconds to make the center gooey again.

Unbaked Cookie: After making the cookie dough, place it in a plastic sandwich bag and freeze for up to 3 months. Thaw overnight and then mound on a parchment lined baking sheet and bake as directed.

MORE RECIPES FROM BAKER BETTIE!

If you loved this delicious recipe, you might like to try these other unique cookie recipes!

giant chocolate chip cookie with a knife and fork
Yield: 1 giant cookie or 8 medium cookies

Giant Chocolate Chip Cookie

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

This giant chocolate chip cookie recipe is filled with tons of chocolate and is the perfect size to share with someone - or a special treat just for you! Bake into one large cookie or 8 medium cookies.

Ingredients

  • 56 grams (4 tablespoons, ½ stick) unsalted butter, room temperature
  • 100 grams (½ cup) brown sugar, light or dark
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 120 grams (1 cup) all-purpose flour
  • 75 grams (½ cup) chocolate chips or chunks, your choice of semi-sweet, dark, or milk chocolate

Instructions

Prep

  1. Remove the butter (56 grams/ 4 tablespoons) and egg (1 large) from the refrigerator to come to room temperature.
  2. Preheat the oven to 350ºF (180ºC). Line a sheet pan with parchment paper and set aside.

Make the cookie

  1. Place the softened butter and brown sugar (100 grams/ ½ cup) into a medium or large mixing bowl and stir vigorously with a wooden spoon or large spatula. Alternatively, use a mixer to cream together until pale and fluffy.
  2. Add the egg and vanilla extract (1 teaspoon) and mix until incorporated.
  3. Add the baking powder (1 teaspoon), kosher salt (½ teaspoon), and flour (120 grams/ 1 cup) and mix until evenly distributed.
  4. Fold in the chocolate chips or chunks (75 grams/ ½ cup).
  5. Mound the dough into a large ball on the lined baking sheet. Use the back of a spoon or spatula to smooth out the dough into a round disc about 1- 1 ½ inches (2.5- 4 cm) thick. Top with a few more chocolate chips if desired.
  6. Bake for 14-18 minutes until set. The edges will be slightly crisp while the middle looks slightly underbaked.
  7. Allow to cool on the baking sheet for at least 5 minutes before removing.

Notes

To make individual cookies: Divide the dough into 8 roughly even portions. Roll into balls and place onto the baking sheet. Bake on 350ºF (180ºC) for 10-12 minutes until the edges are set and the middles look slightly underbaked.

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© Baker Bettie
Category: All Recipes