You can't go wrong with a Giant Chocolate Chip Cookie! This chocolate chip cookie is fun for a sweet treat, to celebrate any Holiday or special occasion, or even a birthday. Top with chocolate buttercream frosting and sprinkles or eat it plain like a cookie pizza.
GIANT CHOCOLATE CHIP COOKIE
Not sure if this giant chocolate chip cookie is a cookie pizza, cookie cake, or just a giant cookie! But whatever it is, it's a deliciously chewy, soft-baked giant chocolate chip cookie that you can cut like pizza and serve, or decorate with frosting and sprinkles for a birthday or special occasion.
We also love this giant monster cookie which is made in a tart pan and loaded with oats, peanut butter, chocolate chips, and m&ms! Or try my giant oatmeal chocolate chip cookie. A cookie is always better when it's the size of your hand, right?!
HOW TO MAKE A GIANT CHOCOLATE CHIP COOKIE IN A TART PAN
You will need an 11-inch tart pan (not an affiliate link) for this recipe. I have never made it any other way so I don't know how it would turn out if you just put the dough on a regular cookie sheet. You can always experiment and see how it turns out.
TIPS & HELPFUL HINTS
Should I use salted butter or unsalted butter in this recipe?
- I always use salted butter, especially when baking, because the salt balances out all the sweetness in desserts. And salted butter just tastes better.
- You can use unsalted butter but you may want to add some additional salt (if wanted).
What kind of chocolate chips should I use?
- Use whatever kind you like!
- I use either mini chocolate chips or milk chocolate chips. But you could use dark chocolate chips, white chocolate chips, or even butterscotch chips.
Do I have to use a tart pan to make this giant cookie?
- This recipe works best when using a tart pan. The tart pan has sides on it and the bottom of the tart pan comes out so it's easy to cut this giant cookie.
- I have only ever made this recipe using a tart pan so I can't say for sure, or guarantee the results, if you choose to use anything else. I am not sure how well the dough would cook without being formed in the tart pan.
What does the cornstarch do?
- The cornstarch is the secret ingredient! It makes the dough so soft and helps the cookie bake up soft and thick.
TRY THESE OTHER COOKIE RECIPES
Reese's Stuffed Monster Cookies - Monster cookies stuffed with a Reese's peanut butter cup!
White Chocolate Macadamia Nut Pudding Cookies - Cookies made with a pudding mix, white chocolate chips, and macadamia nuts.
S'mores Cookies - Graham cracker cookie dough, marshmallow bits, and chunks of milk chocolate. Classic s'mores flavors in a cookie. No campfire needed!
Muddy Buddy Cookies - Peanut butter cookies topped with milk chocolate ganache and dusted in powdered sugar.
Perfect Sugar Cookies - Sugar cookies made with cream cheese. These are so thick, soft, and hold their shape.
Giant Chocolate Chip Cookie
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons butter softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chocolate chips
- Preheat oven to 350°. Spray an 11-inch tart pan with cooking spray. Set aside.
- In a small bowl combine the flour, cornstarch, baking soda, and salt. Stir with a whisk to break up any clumps.
- In a mixing bowl with a hand mixer, or use a stand mixer, beat the butter, brown sugar, and sugar together until it's combined and lighter in color. About 1-2 minutes.
- Add the egg and vanilla extract. Beat together just until combined.
- Dump the dry ingredients into the butter mixture and beat, on low speed, until combined. * Mixture may appear crumbly (and not like normal cookie dough), which is normal, but if you press some dough between your fingers it should form into a dough shape.
- Stir in the chocolate chips.
- Press the dough into the prepared tart pan. Cook for 17-22 minutes. Edges will be golden brown and the middle should look done and puffy. Top of the cookie will also look wrinkly. Don't overbake or else the cookie won't be soft at all once it's cooled. The cookie will continue cooking slightly more as it cools in the tart pan.
- Let the cookie cool in the tart pan completely before frosting it or slicing it.