XXL Chocolate Chip Cookie: One Giant Bakery-Style Treat

This XXL chocolate chip cookie is a single, skillet-sized treat with a crisp golden edge, a soft and chewy center, and pools of melted chocolate in every bite. It bakes as one giant cookie, so you get the best of a classic chocolate chip cookie with a dramatic, shareable presentation. The technique of resting the dough and using both baking soda and baking powder gives it a bakery-style texture that stays soft for days.

Ingredients

• 1 ¾ cups (220 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon salt
• ½ cup (1 stick / 113 g) unsalted butter, softened
• ¾ cup (150 g) packed light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg, at room temperature
• 1 ½ teaspoons vanilla extract
• 1 ½ cups (255 g) semisweet chocolate chips (or chopped chocolate bar)
• Flaky sea salt, for sprinkling (optional)

Instructions

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides.
3. Add the egg and vanilla extract, then beat until fully combined, about 1 minute.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix.
5. Fold in the chocolate chips with a spatula, reserving a few chips to press onto the top of the dough later.
6. Cover the dough and refrigerate for at least 1 hour (or up to 48 hours). Chilling is essential for flavor and to prevent spreading.
7. Preheat your oven to 350°F (175°C). Line a 12-inch (30 cm) pizza pan or a large baking sheet with parchment paper.
8. Transfer the chilled dough to the center of the prepared pan. Press it into a rough 9-inch (23 cm) round, about 1 inch (2.5 cm) thick. Press the reserved chocolate chips onto the top.
9. Bake for 22–25 minutes, until the edges are deep golden brown and the center is just set but still soft. The cookie will continue to set as it cools.
10. Let cool on the pan for 10 minutes, then sprinkle with flaky sea salt if desired. Slice into wedges and serve warm or at room temperature.

Tips

• Chill the dough: Don’t skip the chilling step. It solidifies the butter, which prevents the cookie from spreading into a thin, flat disc and deepens the flavor.
• Use a scale for flour: Measuring flour by weight (220 g) is more accurate than cups. Too much flour makes the cookie dry and cakey.
• Press the dough evenly: Make sure the dough is uniform in thickness so the center bakes at the same rate as the edges.
• Check early: Ovens vary. Start checking at 20 minutes; the center should look slightly underdone when you pull it out—it will finish setting as it cools.

Serving Suggestions

Serve this giant cookie warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for dessert. It also works as a fun party centerpiece—just slice into wedges and let guests grab a piece. For a cozy treat, pair it with a glass of cold milk or a hot coffee.

Variations

• Double Chocolate: Replace 2 tablespoons of flour with 2 tablespoons of unsweetened cocoa powder and use white chocolate chips instead of semisweet.
• Nutty Crunch: Add ½ cup (60 g) of toasted chopped walnuts or pecans along with the chocolate chips.
• Sea Salt Caramel: Press 4–5 soft caramel candies into the top of the dough before baking, then sprinkle with flaky sea salt after.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly, but still delicious.

Storage and Reheating

Store leftover cookie wedges in an airtight container at room temperature for up to 4 days. To keep it soft, add a slice of bread to the container—it will absorb excess moisture. For longer storage, wrap the whole cookie or wedges tightly in plastic wrap and freeze for up to 3 months. To reheat, place a wedge on a microwave-safe plate and heat for 15–20 seconds, or warm in a 300°F (150°C) oven for 5 minutes to restore the crisp edges.

Frequently Asked Questions

Can I use salted butter? Yes, but reduce the added salt to ¼ teaspoon to avoid an overly salty cookie.

Why did my cookie spread too much? This usually happens if the dough wasn’t chilled long enough, or if the butter was too warm. Make sure your butter is softened but not melted, and chill the dough for the full hour.

Can I make the dough ahead of time? Absolutely. You can refrigerate the dough for up to 48 hours or freeze it for up to 3 months. If frozen, thaw in the refrigerator overnight before baking.

How do I know when it’s done? The edges should be golden brown and the center should look slightly puffed and soft. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter.

Can I use a cast-iron skillet? Yes, a 10-inch (25 cm) cast-iron skillet works perfectly. You may need to add 2–3 minutes to the baking time because the pan holds heat longer.

What if I don’t have a mixer? You can mix by hand with a sturdy spatula. Just make sure the butter is very soft, and beat vigorously until the mixture is smooth and creamy.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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