The Best Easy Giant Chocolate Chip Cookie Recipe You’ll Love

Nothing beats the comfort of a giant chocolate chip cookie fresh from the oven, and this easy recipe is exactly what you need for ultimate indulgence. Whether you’re craving a shareable treat or a decadent dessert just for yourself, this giant chocolate chip cookie recipe delivers soft, chewy, and gooey perfection every time.

this Recipe

With simple ingredients and straightforward steps, you’ll quickly become addicted to making this warm, melty cookie your go-to whenever a sweet craving strikes. Let’s dive into everything that makes this recipe a standout in the world of chocolate chip cookies.

Why You’ll Love This Recipe

• Made with basic pantry ingredients that you probably already have on hand.
• Big enough to satisfy serious cookie cravings in just one serving.
• Perfectly soft and chewy texture with a gooey chocolate center every time.
• Quick and easy to prepare, making it ideal for last-minute dessert needs.
• Great for sharing or enjoying solo – extra-large portion for maximum indulgence.

Ingredients

Here’s everything you’ll need to create your own giant chocolate chip cookie with ultimate indulgence.

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips
• Optional: flaky sea salt for sprinkling on top

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Servings: 1 giant cookie (serves 2 if sharing)
• Calories: Approximately 700 per serving

How to Make The Best Easy Giant Chocolate Chip Cookie Recipe for Ultimate Indulgence

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
3. In a medium bowl, beat 1/2 cup softened butter, 1/2 cup light brown sugar, and 1/4 cup granulated sugar together until creamy and smooth.
4. Add 1 large egg and 1 teaspoon vanilla extract to the butter and sugar mixture, mixing until fully combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in 1 cup of semi-sweet chocolate chips.
6. Scoop the dough onto the prepared baking sheet, forming one large round cookie about 6 inches wide, smoothing the top slightly.
7. Sprinkle a pinch of flaky sea salt on top if desired for a flavor contrast.
8. Bake for 16-18 minutes until the edges are golden brown but the center still looks slightly soft and gooey.
9. Remove from oven and let cool on the baking sheet for at least 10 minutes before slicing into wedges and serving warm.

Tips for the Best Results

• Use room temperature butter to ensure a smooth, creamy dough.
• Don’t overmix the dough once you add the flour to keep it tender and soft.
• Check the cookie around 16 minutes to avoid overbaking; it should be just set but still gooey inside.
• For extra gooeyness, add some chocolate chunks on top just before baking.
• Let the cookie cool slightly on the pan to firm up for easier slicing.

Storage and Reheating

If you have leftovers, wrap the giant cookie tightly in plastic wrap and store it at room temperature for up to 2 days. To extend freshness, you can refrigerate it in an airtight container for up to 5 days.

For longer storage, freeze the wrapped cookie in a freezer-safe bag for up to 3 months. Reheat by warming it in a 300°F oven for 5-7 minutes or microwaving in 15-second intervals until warmed through and gooey again.

Frequently Asked Questions

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. The texture may be slightly different but still deliciously soft and indulgent.

What’s the best chocolate to use for the gooey center?

Semi-sweet chocolate chips work great, but you can also use chunks or chopped bittersweet chocolate for larger melty pockets. Mixing chocolate types adds nice flavor complexity.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or even dried fruit can be folded into the dough along with the chocolate chips for extra texture and flavor.

Why is my cookie not gooey in the center?

This usually happens if you bake it too long. Take the cookie out when edges are golden but the center still looks a bit soft. It will finish setting as it cools, keeping that gooey texture.