Giant Chocolate Chip Cookie

16 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Chill dough 20 minutes
Total Time 48 minutes

Giant Chocolate Chip Cookie is a fun, shareable dessert. The buttery, chewy cookie is made in a pizza pan that you can slice and serve.

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!

Giant Chocolate Chip Cookie held vertically


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 layout 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.

Giant Chocolate Chip Cookie dough on parchment paper

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.

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.

Giant Chocolate Chip Cookie slices in stack

This Chewy Chocolate Chip Cookie 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. 



  • Cookie dough: Add room temperature butter, granulated sugar, and brown sugar to your stand mixer. Cream butter & sugars at medium-high speed until well combined. Then mix in the eggs and vanilla extract. Mix until the egg yolks are broken and blended smoothly with the other ingredients. Next, add the all-purpose flour, baking soda, and salt. Mix the dry ingredients in at the lowest speed so that the flour mixture doesn’t make a mess. Be careful not to overmix the dough. Stir in 2 cups chocolate chunks to finish the dough. 
  • 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: Form the dough into a giant ball and put it in a bowl to store in the fridge. If you want to be careful that it doesn’t stick to the bowl, sprinkle a little extra flour over the bowl. Cover it in plastic wrap and refrigerate for 20 minutes. The chilling step is crucial to making a chewier cookie. Refrigerating stops it from spreading out too quickly, ultimately making the cookies chewy and lighter. 
  • Baking time: Preheat the oven temperature to 350 degrees, then line a 16″ pizza sheet with parchment paper. If you don’t have parchment paper, you could grease the baking sheet lightly with your butter wrapper. Take the dough from the fridge and gently press it into the prepared baking sheets. Push it out from the middle into a flat surface. Bake it in the preheated oven for 18-20 minutes. It should be light golden brown with a gooey center and crispier edges when you take it out of the oven. You can add a little extra time for crispier cookies, or take it out earlier to keep the cookie chewier.
  • Cool cookie: Let the cookie sit in the pan for 5 minutes before slicing and serving.

Giant Chocolate Chip Cookie sliced on parchment paper


  • 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&ms, 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, Oatmeal Raisin Cookies, or Peanut Butter Cookies in a pie plate.



  • Serve: You can keep your Giant Chewy Chocolate Chip Cookie at room temperature for up to 3 weeks. Let it cool, then cover it in plastic wrap so that it stays fresh and chewy while sitting on the counter. 
  • Store: If you want to get the cookie out of the way, slice it and put it in an airtight container to store in the refrigerator for 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 it in the oven for 5-6 minutes at 300 degrees.

top-down view of Giant Chocolate Chip Cookie slices in stack

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Giant Chocolate Chip Cookie

Giant Chocolate Chip Cookie is a fun, shareable dessert. The buttery, chewy cookie is made in a pizza pan that you can slice and serve.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


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


  • 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.
  • 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" 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.


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

Giant Chocolate Chip Cookie photo collage

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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  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.