Soft and Chewy Giant Chocolate Chip Cookie

This giant chocolate chip cookie is everything you love about a classic cookie, sized up into one thick, chewy round. It bakes up crisp at the edges and melt-in-the-mouth soft in the middle, ready in under 30 minutes with no mixer needed.

You press the dough into a skillet, pop it in the oven, and 20 minutes later you have a warm, shareable dessert. No chilling, no scooping, just one big beautiful cookie.

Why This Giant Cookie Wins Every Time

I keep this recipe in my back pocket because it delivers that fresh-from-the-bakery feel with almost no effort. The melted butter and extra brown sugar give it a deep caramel chew, and baking it in a cast iron skillet creates a crackly edge while the inside stays soft and gooey.

It’s the dessert I turn to when I want something warm and homemade but don’t feel like scooping a dozen cookies. One bowl, one pan, and a whole lot of chocolate chips make it a weeknight winner.

Ingredients

• 1/2 cup unsalted butter, melted: let it cool slightly so it doesn’t scramble the egg.
• 1/2 cup brown sugar, packed: light or dark both work, dark gives a deeper molasses note.
• 1/4 cup granulated sugar
• 1 large egg: room temperature if you remember, but cold works fine.
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour: spooned and leveled, not scooped.
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips: dark chocolate chips are great too.
• Flaky sea salt, for topping: (optional)

Variations / Substitutions

• Dairy-free: swap the butter for melted coconut oil, the texture stays rich and chewy.
• Chocolate switch: use dark chocolate chips, chunks, or a mix of white and semi-sweet.
• Add crunch: fold in 1/2 cup chopped walnuts or pecans with the chocolate chips.
• Gluten-free: replace the all-purpose flour with a 1:1 gluten-free flour blend, the cookie will be a little more tender.

If you love this, try my skillet peanut butter cookie next.

How to Make a Giant Chocolate Chip Cookie

Step 1: Mix the Wet Ingredients

Preheat the oven to 350°F (175°C). In a large bowl, whisk together the 1/2 cup melted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until smooth and there are no lumps of sugar. Whisk in the egg and 1 tsp vanilla until the mixture looks glossy and thickens slightly, about 30 seconds.

Step 2: Fold in the Dry Ingredients and Chocolate Chips

Switch to a spatula and fold in the 1 1/4 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt until just combined. No streaks of flour should remain. Stir in the 1 cup chocolate chips. The dough will be thick and a little oily from the melted butter, and that’s exactly what you want.

Step 3: Press the Dough into the Skillet

Transfer the dough to a greased 9-inch cast iron skillet. Use your fingers or the back of a spoon to press it into an even layer, reaching all the way to the edges. Scatter a few extra chocolate chips on top if you like a pretty finish. Bake for 18 to 22 minutes at 350°F, until the edges are deep golden and the center looks just set but still soft when you touch it lightly.

Step 4: Slice and Serve

Let the cookie rest in the skillet on a wire rack for 10 minutes. This helps it firm up enough to slice cleanly. Sprinkle with flaky sea salt, cut into wedges with a sharp knife, and serve warm. Any leftovers are excellent reheated for a few seconds in the microwave.

Tips for the Best Giant Cookie

• Use a cast iron skillet if you have one. It gives the cookie brown, crisp edges while keeping the middle tender. A heavy cake pan or pie dish will work, but the edges won’t be quite as crackly.
• Err on the side of underbaking. The cookie continues to set as it cools, so a slightly wobbly center is a good sign.
• Let it cool in the pan for at least 10 minutes, or it will fall apart when you try to slice it.
• If you love a shiny, bakery-style top, whisk the butter and sugars really well so the sugar starts to dissolve before you add the egg.

Bake times vary slightly by pan size:

Storing Leftover Cookie

• Refrigerate: wrap wedges tightly and store in the fridge for up to 4 days. The cookie stays chewy.
• Reheating: microwave individual wedges for 10 to 15 seconds, or warm in a 300°F oven for 5 minutes.

What To Serve With This Giant Cookie

Top a warm wedge with a scoop of vanilla ice cream for an instant skillet cookie sundae, the hot cookie melts the ice cream just enough. A cold glass of milk balances the rich, buttery chocolate chip flavor in the most classic way.

Frequently Asked Questions

Can I bake this in a regular cake pan?

Yes, a greased 9-inch round cake pan works. The edges will be softer than in a skillet, so bake a couple of minutes longer.

What if I don’t have a skillet at all?

Shape the dough into a 9-inch round on a parchment-lined baking sheet. It will spread more, so check the edges a minute or two early.

Can I add nuts or use different chocolate?

Absolutely. Fold in 1/2 cup chopped walnuts or pecans, or try chunks of dark, milk, or white chocolate.

Can I make two smaller giant cookies?

Divide the dough between two greased 6-inch skillets and reduce the bake time to 12 to 15 minutes.

Giant Chocolate Chip Cookie Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 8 servings

Calories: 360

Ingredients Method Notes

Ingredients

  

• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup semi-sweet chocolate chips
• Flaky sea salt, for topping (optional)

Method

 

1. Preheat oven to 350°F (175°C). In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Whisk in the egg and vanilla until glossy.
2. Switch to a spatula and fold in the flour, baking soda, and salt until just combined. Stir in the chocolate chips.
3. Press the dough evenly into a greased 9-inch cast iron skillet. Scatter a few extra chocolate chips on top if you like. Bake for 18-22 minutes, until the edges are deep golden and the center looks just set but still soft.
4. Let the cookie cool in the skillet for 10 minutes. Sprinkle with flaky sea salt, slice into wedges, and serve warm.

Notes

The cookie will keep cooking from the pan’s residual heat, so pulling it when the center still has a slight jiggle gives the fudgiest middle. Store any leftovers covered at room temperature for a day or in the fridge for up to four days.