Isn’t it nice to say that you only ate one cookie? Well, you can get away with that with this recipe! Yes, it’s a giant cookie, but you don’t have to mention that part. Made with chocolate chunks, this Giant Cookie is enough to share, but only if you really want to! Don’t worry…these giant cookies are only about 7 inches in diameter, not 107 feet like the world’s biggest cookie😯! For a couple of my favorite chocolate chip cookie recipes, try my Cheesecake Stuffed Chocolate Chip Cookies and Soft Chocolate Chip Cookies.
Can I Make the Dough Ahead of Time?
Yes! This recipe does make two giant cookies, so you can make one and store the other ball of dough in the refrigerator. Simply wrap it up in plastic wrap to store in your refrigerator for up to 3 days to bake later. Be sure to label and date the dough, as well as write the baking instructions so it’s easy to pop in the oven when you are ready for your next giant cookie fix!
How to Store Giant Cookies
To store the giant cookies, wrap each in plastic wrap. Store them in an airtight container for 2-3 days. Or, for longer storage, freeze the cookies for up to 3 months.
More Popular Cookies
- 1 cup (2 sticks / 227 g) butter, room temperature
- 1 cup (200 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 2 teaspoons baking soda
- ¾ teaspoon kosher salt
- 3 cups (375 g) all-purpose flour
- 2 cups semi-sweet chocolate chunks
- Preheat oven to 350°F. Line an 8×8-inch baking dish with parchment paper. Set aside.
- In a large bowl, combine butter, brown sugar, and granulated sugar.
- Add vanilla and eggs and stir to combine
- Add baking soda, salt, and flour and stir until everything is incorporated.
- Fold in chocolate chunks.
- Divide dough in half and form into a ball. Press down slightly in the center of the ball to create raised outer edges. (This will prevent the cookie from swelling up and deflating as it cools.)
- Set one of the balls of dough into the lined baking dish, baking one giant cookie at a time.
- Bake for 25-30 minutes or until the top is golden brown. The edges do need to be golden brown; if they are not that means the center is still uncooked.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Recipe inspired by @justinmschuble on TikTok. Some changes made.
I think I should have put it onto a floured surface to make into a ball. It took about 40 min to get the crispness I wanted, but the taste soooooo good. Not sure I want to share it.
Loved this recipe and the ease of not having to bake dozens of smaller cookies.