Giant Bakery-Style Chocolate Chip Cookie
This Giant Chocolate Chip Cookie is thick, soft in the center, crisp around the edges, and loaded with chunks of chocolate. The oversized cookie shown here has a rustic bakery-style appearance, with plenty of chocolate pieces throughout and a light sprinkle of flaky sea salt on top.
A large skillet or cookie-cake style cookie is a great way to get that thick, substantial texture without shaping dozens of individual cookies. King Arthur Baking uses a similar technique for large chocolate-chip cookies and skillet cookies, baking at around 350°F and allowing the cookie to cool before slicing. (King Arthur Baking)
Recipe Details
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 25–32 minutes
Total Time: About 1 hour 20 minutes
Yield: 1 giant cookie
Servings: 10–12 slices
Pan: 10-inch oven-safe skillet or 9-inch cake pan
Category: Dessert / Cookie
Texture: Crisp edges, soft and chewy center
Ingredients
Cookie Dough
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups (180 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 1 cup (170 g) semisweet chocolate chips
- ½ cup (85 g) chopped semisweet or dark chocolate
- ½ cup (60 g) chopped walnuts or pecans, optional
For the Top
- ¼ cup (40 g) additional chocolate chunks
- 1 tablespoon chopped nuts, optional
- ¼ teaspoon flaky sea salt
- 1 tablespoon chocolate chips for decorating, optional
How to Make the Giant Chocolate Chip Cookie
1. Prepare the Pan
Lightly grease a 10-inch oven-safe skillet or a 9-inch round cake pan.
If using a cake pan, line the bottom with parchment paper and lightly grease the sides.
A cast-iron skillet works especially well because it retains heat and helps create beautifully browned edges.
2. Bring the Butter to the Right Temperature
The butter should be softened but not melted.
It should be soft enough that a finger can easily press into it.
Using softened butter helps it combine properly with the sugars and contributes to the final cookie texture.
3. Combine the Butter and Sugars
Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.
Beat for approximately 2–3 minutes, until the mixture looks creamy and slightly lighter.
The brown sugar provides moisture and a deeper caramel flavor, while the granulated sugar helps contribute to the browned edges.
4. Add the Egg
Crack the egg into the bowl.
Add the vanilla extract.
Mix until everything is completely incorporated.
Scrape down the sides of the bowl so there are no pockets of butter or sugar remaining.
5. Combine the Dry Ingredients
In another bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
Mixing the dry ingredients separately helps distribute the leavening agents and salt throughout the flour.
6. Add the Dry Ingredients
Gradually add the flour mixture to the butter mixture.
Stir with a spatula until the dough is almost completely combined.
Don’t overmix once the flour disappears. Overmixing can make the finished cookie less tender.
7. Add the Chocolate
Fold in the semisweet chocolate chips and chopped chocolate.
If you’re using walnuts or pecans, fold them in at the same time.
Try to distribute the chocolate throughout the dough so every slice receives plenty of chocolate.
8. Reserve Some Chocolate
Set aside a small handful of chocolate chunks.
These will be pressed into the surface before baking.
This gives the finished cookie a more generous bakery-style appearance and creates melted chocolate pockets on top.
9. Chill the Dough
Cover the bowl and refrigerate the dough for approximately 30 minutes.
Chilling makes the dough easier to spread and can help the giant cookie maintain a thicker shape during baking.
10. Preheat the Oven
Preheat your oven to 350°F (175°C).
Place the oven rack in the center position.
Large cookies benefit from even, moderate heat so the exterior doesn’t become too dark before the center has finished baking. A similar large skillet cookie from King Arthur Baking uses a 350°F oven. (King Arthur Baking)
11. Transfer the Dough to the Pan
Place the chilled dough into the prepared skillet or cake pan.
Use a spatula or your fingertips to gently spread it into an even layer.
Don’t press it completely flat if you want a particularly thick center.
12. Add More Chocolate
Press the reserved chocolate chunks into the top.
Distribute them evenly rather than concentrating them in one area.
13. Add the Nuts
If using nuts, scatter the reserved chopped walnuts or pecans over the surface.
Press them very lightly into the dough.
14. Bake
Place the cookie in the preheated oven.
Bake for approximately 25–32 minutes.
The edges should be golden brown and set, while the center should look slightly softer.
For a large cookie, baking time can vary depending on the pan and oven. King Arthur’s skillet cookie similarly recommends baking until the surface is evenly golden and the cookie begins pulling slightly from the sides. (King Arthur Baking)
15. Don’t Overbake
The cookie will continue cooking from the residual heat after it comes out of the oven.
For a soft, chewy center, don’t wait for the entire middle to become completely firm and dry.
The goal is a set exterior with a tender center.
16. Check the Center
If your cookie contains egg, it should be thoroughly baked. USDA guidance recommends cooking dishes containing eggs to 160°F (71°C) as measured with a food thermometer. (Ask USDA)
For this type of cookie, visual doneness and the recipe’s baking time are also useful indicators, but a thermometer can provide additional reassurance.
17. Add Flaky Sea Salt
Immediately after removing the cookie from the oven, sprinkle a small amount of flaky sea salt over the top.
The salty crystals balance the sweetness and complement the chocolate.
You don’t need much—just a light sprinkle.
18. Let It Rest
Allow the giant cookie to cool in the pan for approximately 15–20 minutes.
This is important because the cookie is fragile while extremely hot.
19. Slice the Cookie
For clean slices, allow it to cool longer.
Use a sharp knife to cut the cookie into wedges.
For a softer, warmer dessert, serve it while still slightly warm.
20. Serve
Serve each slice on its own or with a scoop of vanilla ice cream, whipped cream, fresh berries, or a drizzle of melted chocolate.
How to Get a Thick, Soft Center
The most important factors are the amount of flour, the chilling time, pan size, and baking time.
A smaller pan produces a thicker cookie and usually requires a longer baking time.
A larger pan creates a thinner cookie that will bake more quickly.
For the thick appearance shown in the photo, avoid spreading the dough too thin.
How to Make the Edges Extra Crispy
For more pronounced crispy edges:
- Use a metal skillet or pan.
- Make sure the butter isn’t excessively warm.
- Chill the dough before baking.
- Allow the edges to become deeply golden.
- Let the cookie cool in the pan before cutting.
The combination of brown sugar and granulated sugar also contributes to the contrast between a chewy interior and browned exterior.
Chocolate Choices
You can customize the chocolate depending on the flavor you want.
Semisweet Chocolate
The classic choice for a balanced chocolate flavor.
Dark Chocolate
Use 60–70% dark chocolate for a richer, less-sweet chocolate flavor.
Milk Chocolate
Creates a sweeter, creamier cookie.
Chocolate Chunks
Large chopped pieces create irregular melted chocolate pockets throughout the cookie.
Chocolate Chips + Chunks
Using both gives you the best of both textures: evenly distributed chips plus larger melted pieces.
Optional Nutty Version
For a delicious crunchy variation, add ¾ cup chopped toasted pecans or walnuts.
To toast the nuts, place them in a dry skillet over medium heat for approximately 3–5 minutes, stirring frequently.
Allow them to cool before adding them to the cookie dough.
Giant Peanut Butter Chocolate Chip Cookie
For a peanut-butter variation, replace 2 tablespoons of the softened butter with 2 tablespoons creamy peanut butter.
You can also add ½ cup peanut butter chips along with the chocolate.
Double Chocolate Version
For a more intense chocolate cookie, replace ¼ cup (30 g) of the flour with unsweetened cocoa powder.
Add an additional 2 tablespoons of chocolate chips if desired.
The finished cookie will be darker, richer, and more chocolate-forward.
Serving Ideas
This giant cookie is especially good served warm with:
- Vanilla ice cream
- Chocolate ice cream
- Whipped cream
- Fresh strawberries
- Raspberries
- Banana slices
- Caramel sauce
- Chocolate sauce
- Chopped toasted nuts
For a simple presentation, cut the cookie into wedges and sprinkle each serving with a tiny amount of flaky sea salt.
Storage
Allow the cookie to cool completely before storing.
Place leftover slices in an airtight container at room temperature.
A properly covered cookie can generally be enjoyed for several days; large cookies tend to soften somewhat as they sit. King Arthur Baking lists up to three days for its skillet cookie and longer storage for some standard chocolate-chip cookies. (King Arthur Baking)
Reheating
For a warm, freshly baked texture, place one slice in the microwave for approximately 10–15 seconds.
You can also warm slices in a low oven for a few minutes.
Don’t overheat them, because the chocolate can become extremely hot.
Can You Freeze It?
Yes.
Allow the cookie to cool completely, then cut it into individual wedges.
Wrap the slices tightly and place them in a freezer-safe container.
When ready to serve, thaw at room temperature and warm briefly in the microwave or oven.
Make-Ahead Option
The dough can be prepared ahead of time and refrigerated.
Keep the dough covered so it doesn’t absorb refrigerator odors or dry out.
When you’re ready to bake, place the dough into the prepared pan and bake according to the instructions.
If the dough has been refrigerated for a long time and becomes very firm, allow it to sit briefly at room temperature before spreading.
Troubleshooting
Why did my cookie spread too much?
The butter may have been too warm, or the dough may not have been chilled sufficiently.
Next time, chill the dough longer before baking.
Why is the center too soft?
The cookie may simply need additional baking time. Oven temperatures and pan materials can vary significantly.
Bake for another few minutes and check again.
Why is my cookie dry?
It was probably baked too long or the flour was over-measured.
For the most consistent results, weigh the flour rather than scooping it heavily into a measuring cup.
Why are my edges dark but the center isn’t done?
The oven may be running hot, or the pan may be too dark. Reduce the oven temperature slightly and allow additional time for the center to set.
Can I make smaller cookies from this dough?
Absolutely. Divide the dough into individual portions and bake on parchment-lined baking sheets. Standard chocolate-chip cookies generally bake much faster than a giant cookie, so begin checking them early. (King Arthur Baking)
Approximate Nutrition
If the giant cookie is divided into 12 slices, each slice contains approximately:
- Calories: 350–390
- Protein: 4–5 g
- Carbohydrates: 45–50 g
- Fat: 18–20 g
- Fiber: 2–3 g
- Sugar: 28–32 g
These are estimates and will vary depending on the chocolate, nuts, butter, and exact slice size.
Frequently Asked Questions
Can I bake this without a skillet?
Yes. A 9-inch round cake pan works very well. You can also use a similar-sized baking dish, although the thickness and baking time may change.
Can I use melted butter?
Yes, but the texture will be somewhat different. For the thick cookie shown here, softened butter is preferable.
Can I use brown butter?
Definitely. Brown butter gives the cookie a deeper toasted, nutty flavor. Allow browned butter to cool until it is soft or partially solidified before incorporating it.
Can I use only chocolate chips?
Yes. Use approximately 1½ cups (255 g) chocolate chips if you don’t want to use chopped chocolate.
Can I leave out the nuts?
Yes. The nuts are completely optional.
Can I make this cookie softer?
Slightly underbake it and allow it to finish setting in the pan as it cools.
Can I make it crispier?
Bake a few minutes longer until the edges become more deeply golden, while watching the center carefully.
Final Recipe Summary
This Giant Chocolate Chip Cookie delivers everything people love about a classic chocolate-chip cookie in one oversized dessert: golden crisp edges, a thick chewy center, melted chocolate chunks, and a delicate sprinkle of flaky sea salt.
The secret is simple—use properly measured ingredients, don’t overmix the dough, chill it before baking, and remove the cookie when the edges are set while the center still has some softness. Large skillet-cookie recipes use this same basic approach to create a substantial cookie that can be sliced and shared. (King Arthur Baking)