Giant Chocolate Chip Cookie

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
16 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Chill dough 20 minutes
Total Time 48 minutes
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Giant Chocolate Chip Cookie is a buttery, chewy delight baked in a pizza pan! Perfect for slicing and sharing at parties or on holidays.

This recipe is a fun twist on Classic Chocolate Chip Cookies. Instead of making individual Cookies, it’s all baked into one pan. It’s part pizza, part cookie, and perfect for a party!

Sabrina’s Giant Chocolate Chip Cookie Recipe

Giant Cookies are the perfect dessert to serve to friends and family at your next get-together. Unlike regular cookies, you don’t have to form the recipe into cookie dough balls to lay out on a cookie sheet and bake in multiple batches. Instead, it’s all made into one mega cookie that’s great to slice and serve to lots of people.

Recipe Card

Dinner, then Dessert

Giant Chocolate Chip Cookie Recipe

Giant Chocolate Chip Cookie is a buttery, chewy delight baked in a pizza pan! Perfect for slicing and sharing at parties or on holidays.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Cookie sliced on parchment paper
PrintRate

Ingredients
 

  • 1 cup unsalted butter , softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar , packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semisweet chocolate chips

Instructions

  • To your stand mixer add the butter, sugar, and brown sugar until well combined.
  • Add the eggs and vanilla extract until well combined.
  • On the lowest speed setting add the flour, baking soda, and salt until just combined.
  • Stir in the chocolate chips until combined.
  • Note: You can reserver some chocolate chips to use on the top of your cookie once it is in the pan. Just sprinkle them on and press them in slightly, but make sure they're still mostly showing on top of your cookie for a nice finished look.
  • Put the dough into a medium bowl and wrap with plastic wrap.
  • Refrigerate for 20 minutes.
  • Pre-heat oven to 350 degrees and line 16-inch pizza pan with parchment paper.
  • Press cookie dough in gently and spread around the pan evenly.
  • Bake for 18-20 minutes until browned.
  • Cool for 5 minutes before slicing.

Nutrition

Calories: 389kcal | Carbohydrates: 46g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 230mg | Potassium: 175mg | Fiber: 2g | Sugar: 28g | Vitamin A: 400IU | Calcium: 33mg | Iron: 3mg

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About this Recipe

It’s the Perfect Chocolate Chip Cookie with crisp edges, a soft cookie center, and melty chocolate chunks throughout. The 16-inch cookie is best served warm. Just give it a few minutes to set before you slice it. Then you can serve it with a scoop of Vanilla Ice Cream on top for some extra richness.

Chef’s Note

This Chewy dessert is made with just a few basic steps. It’s an easy recipe that’s sure to be a favorite with kids and adults alike. Chocolate chip cookies are just one of those nostalgic recipes that have a special place in everyone’s heart. This version gives you the same delicious taste and chewy texture, but with a fun twist on how it’s presented. Everyone who tries it is sure to love this unique and indulgent spin on wonderful cookies. 

Baking Tips & Tricks

  • HINT: A trick to make this recipe look like it could have come from one of your favorite cookie bakeries is to set some of the chocolate chunks to the side. Then sprinkle them on top before baking. That way, they’ll be shiny whole pieces of chocolate on top as well as baked in. 
  • Chill: The chilling step is crucial to making a chewier cookie, don’t skip it. Refrigerating stops it from spreading out too quickly, ultimately making the cookies chewy and lighter. 
  • Cool Cookie: Let the cookie sit in the pan for 5 minutes before slicing and serving otherwise it might fall apart when you cut it.

How to Store

  • Serve: You can keep your Giant Chewy Chocolate Chip Cookie at room temperature for up to 3 weeks. Let it cool, then cover it with plastic wrap to keep it fresh and chewy while it sits on the counter. 
  • Store: If you want to get the cookie out of the way, slice it and store it in an airtight container in the refrigerator for up to 1 week. 
  • Freeze: You can also let the pieces cool and then put them in a freezer bag with each piece separated by parchment paper. They’ll stay good frozen for up to 6 months. To make the cookies warm, let them thaw in the fridge and then reheat them in the oven for 5-6 minutes at 300 degrees.

Variations

  • Smaller Cookies: Instead of making one mega cookie, you can make 2-3 cookies in mini pizza pans. This is great if you don’t have a big group to serve because you can eat one of the thicker cookies and freeze the others for later. 
  • Chocolate Chips: You can change up the taste of the recipe by using different kinds of chocolate chips. Instead of semisweet, try milk chocolate, white chocolate, or dark chocolate chips. You could also use cinnamon or peanut butter chips. 
  • Mix-ins: There are lots of delicious ingredients you can add to the massive cookies for taste and texture, like chopped walnuts, pecans, or almonds. Apart from nuts, you could mix in toffee bits, M&M’s, raisins, or dried cranberries. 
  • More Cookie Recipes: Instead of using the original recipe, you can try the same idea with other cookie recipes. Try making Chocolate Cookies, Caramel Chocolate Cookies, or Peanut Butter Cookies in a pie plate.
  • Toppings: For more add-ons, drizzle on some Hot Fudge Sauce, Caramel Sauce, sprinkles, Whipped Cream, or berries. You can get as creative as you want with delicious toppings.

More Delicious Cookie Recipes

Giant Cookie photo collage

These photos were in a previous version of this post

Giant Cookie sliced on parchment paper
top-down view of Giant Cookie slices in stack
Cookie dough on parchment paper
slices in stack
Giant Cookie held vertically

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This year will be the 3rd birthday Im making this for my grandchildren don’t like cake but love this. Its a big hit and much easier than decorating a whole cake! Thank you for the recipe.

    Reply