Giant Chocolate Chip Cookie

Giant Chocolate Chip Cookie Ingredients

• Unsalted butter softened (1 cup): Adds rich flavor and helps create a soft, chewy texture.
• Sugar (¾ cup): Sweetens and helps the cookie spread slightly.
• Brown sugar (¾ cup): Adds moisture and that classic chewy texture.
• Vanilla extract (1 teaspoon): Enhances the overall flavor.
• Eggs (2): Binds the dough together and help create structure.
• All purpose flour (2¼ cups): Forms the base and structure of the cookie.
• Salt (1 teaspoon): Balances sweetness and enhances flavor.
• Baking soda (1 teaspoon): Helps the cookie rise slightly and spread evenly.
• Semisweet chocolate chips (1 cup): Adds rich chocolate flavor throughout.
• White chocolate chips (1 cup): Adds sweetness and variety to the chocolate mix.
• Chopped walnuts (1 cup): Provides crunch and a nutty flavor. Swap walnuts for pecans or leave them out if preferred.

How to Make a Giant Chocolate Chip Cookie

PREP. Preheat the oven to 375. Grease a 14 inch rimmed pizza pan. Set aside.

WET INGREDIENTS. In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, and brown sugar. Add the vanilla extract and eggs, and beat until smooth.

DRY INGREDIENTS. Add the all purpose flour, salt, and baking soda, and mix until just combined.

CHIPS + NUTS. In a small bowl, mix the semisweet chips, white chocolate chips, and walnuts. Fold about 3/4 of the chocolate chips and walnuts into the dough.

BAKE. Spread the cookie dough in an evenly layer on the prepared pan, then sprinkle the remaining chocolate chips and walnuts on top. Bake 18-20 minutes, or until golden brown.

If you don’t have a pizza pan, you can use a metal cookie sheet. Just make shape the dough into a circle in the center of the baking sheet, making sure it has the same thickness throughout.

Kristyn’s Recipe Tips

• Do not over-bake to keep the center soft and chewy.
• Let the cookie cool slightly before cutting for cleaner slices.
• Serve warm with ice cream for an extra fun dessert.
• Place parchment paper onto the pan before spreading out the dough. 
• Be sure that the dough is the same thickness throughout.
• Just like pizza has several toppings to choose from, you can add different candy toppings to this dessert pizza. Try sprinkles, M&M’s, mini chocolate chips, Reeses Pieces, use a chocolate or caramel drizzle, use other types of chips like butterscotch, white chocolate, or peanut butter, or add other nuts like chopped macadamia, pecans or almonds.

5 from 11 votes

Giant Cookie Recipe

By: Kristyn Merkley

This Giant Chocolate Chip Cookie bakes on a pizza pan with crisp edges, a soft center, and plenty of chocolate chips and walnuts for an easy sliceable dessert.

Servings: 12

Prep: 10 minutes mins

Cook: 18 minutes mins

Total: 28 minutes mins

Video

Ingredients 

1x2x3x

• ▢ 1 cup unsalted butter, softened
• ▢ ¾ cup sugar
• ▢ ¾ cup brown sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 2 eggs
• ▢ 2¼ cups all-purpose flour
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 1 cup semisweet chocolate chips
• ▢ 1 cup white chocolate chips
• ▢ 1 cup chopped walnuts

Instructions 

• Preheat the oven to 375°F. Grease a 14 inch rimmed pizza pan. Set aside.
• In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, and brown sugar. Add the vanilla and eggs, and beat until smooth.
• Add the flour, salt, and baking soda, and mix until just combined.
• In a small bowl, mix together the semisweet chips, white chocolate chips, and walnuts. Fold about 3/4 of the chocolate chips and walnuts into the dough.
• Spread the cookie dough in an evenly layer on the prepared pan, then sprinkle the remaining chocolate chips and walnuts on top.
• Bake 18-20 minutes, or until golden brown.

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Notes

Recipe Tips.

• Do not overbake to keep the center soft and chewy.
• Chilling the dough isn’t necessary for this recipe.
• Scoop and level flour when measuring.
• Place parchment paper onto the pan before spreading out the dough. 
• Be sure that the dough is the same thickness throughout.
• Just like pizza has several toppings to choose from, you can add different candy toppings to this dessert pizza. Try sprinkles, M&M’s, mini chocolate chips, Reeses Pieces, use a chocolate or caramel drizzle, use other types of chips like butterscotch, white chocolate, or peanut butter, or add other nuts like chopped macadamia, pecans or almonds.

Make ahead of time. The dough can be made ahead of time and stored in the fridge or freezer. Form the dough into a log shape and wrap with plastic wrap. It can last in the fridge for up to 3 days.

Store. Store cooled cookies as a whole pizza or in pieces. Wrap with plastic or place in an airtight container. It can be stored at room temperature for 1-2 weeks or in the freezer for up to 6 months.

Wrap again with foil and keep it in the freezer for up to 3 months. Thaw, if applicable, before pressing into the pan and baking.

Nutrition

Serving: 12g, Calories: 564kcal, Carbohydrates: 62g, Protein: 7g, Fat: 33g, Saturated Fat: 17g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 450mg, Potassium: 230mg, Fiber: 3g, Sugar: 41g, Vitamin A: 526IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This recipe was first shared May, 2022.