Giant Chocolate Chip Cookie

by Fadela on Apr 3, 2023 (updated Dec 15, 2025)

Giant cookie recipe baked as one extra-large chocolate chip cookie cake with a chewy center and crisp edges, perfect to slice and share.

This giant chocolate chip cookie is baked as one large cookie, combining the classic chocolate chip cookie flavor with the look and feel of a cookie cake.

As a baker, this recipe is based on my trusted chocolate chip cookie dough, adjusted for even baking, the right thickness, and a perfectly soft center without drying out.

Why you'll love this recipe

One bowl, one cookie — no scooping or shaping
Soft center, crispy edges like a bakery giant cookie
Perfect for birthdays and sharing as a cookie cake alternative

Ingredients You Need

Butter – unsalted, softened
Sugar – white sugar + brown sugar
Egg – at room temperature
Flour – all-purpose or cake flour
Cornstarch (optional) – for extra chewiness
Baking powder & baking soda
Chocolate chips or chunks
Vanilla extract & salt

sliced giant chocolate chip cookie cut like a cookie pizza

Let it cool on the pan so the giant cookie sets without breaking
Use room-temperature ingredients for a smooth, evenly mixed dough
Do not overmix once the flour is added to keep the cookie soft
Shape with a ring or pan for clean, round edges
Bake until golden on the edges but still soft in the center

Cream the softened butter with granulated sugar and brown sugar for 2–3 minutes until light and creamy.

mixing butter and sugar for giant chocolate chip cookie dough

Add the egg and vanilla, then mix until smooth.

Fold in the flour, cornstarch, baking powder, baking soda, and salt just until combined.

mixing dry ingredients for giant chocolate chip cookie

Stir in the chocolate chips gently.

giant chocolate chip cookie dough with chocolate chips in bowl

Spread the dough evenly on a parchment-lined baking sheet to form a large 22 cm / 9-inch cookie.

shaping giant chocolate chip cookie dough with a tart ring on baking sheet

Bake at 350°F (180°C) for 17–20 minutes, until golden on the edges and soft in the center.

Cool completely on the baking sheet before slicing and serving.

baked giant chocolate chip cookie on baking sheet

Serving suggestions

Top with chocolate ganache or caramel for a cookie cake style dessert
Slice like a cake and serve with vanilla ice cream
Serve warm for a soft, gooey center

Storage

Reheat: Warm slightly to soften the center before serving
Room temperature: Store covered for up to 2 days
Refrigerator: Up to 4 days in an airtight container

Recipe variations

Mini giant cookies: Divide dough into smaller cookie cakes
Cookie pizza: Press dough thinner and bake 1–2 minutes longer
Nutella stuffed: Add a soft Nutella layer in the center
Double chocolate: Replace part of the flour with cocoa powder

Recipe Questions

Yes. Bake it ahead and store at room temperature, or bake just before serving for best texture.

Do I need to chill the dough?

No. This giant chocolate chip cookie can be baked right away.

Why is the center soft after baking?

The cookie firms up as it cools, keeping a chewy center and crisp edges.

Can I freeze a giant cookie?

Yes. Freeze baked slices for up to 2 months and thaw at room temperature.

giant chocolate chip cookie served with a scoop of vanilla ice cream

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

Giant Chocolate Chip Cookie

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5 from 1 review

Author: Fadela
Total Time: 27 minutes
Yield: 8 slices

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Description

Recipe for a giant chocolate chip cookie baked like a cookie pizza, with a soft, chewy center and crunchy edges. Perfect for sharing (10-inch / 25 cm cookie, about 8–10 slices).

Instructions

Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
Cream butter, granulated sugar, and brown sugar for 2–3 minutes until smooth.
Add egg and vanilla and mix until fully incorporated.
Fold in flour, cornstarch, baking powder, baking soda, and salt until just combined.
Mix in chocolate chips gently.
Shape dough into a large circle on the baking sheet (use an 8–9 inch / 20–22 cm ring or cake pan if desired).
Chill 30 minutes in the fridge or 15 minutes in the freezer.
Bake 17–20 minutes until golden on the edges and slightly soft in the center.
Cool on the baking sheet, then transfer carefully to a serving dish.
Slice into 8–10 pieces and serve, ideally with ice cream.