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.
All-Purpose Flour
Cornstarch
Baking Soda
Salt
Butter
Brown Sugar
Granulated Sugar
Large Egg
Vanilla Extract
Chocolate Chips
TIPS & HELPFUL HINTS
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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).
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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.
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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.
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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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
WOW! That GIANT Cookie looks A-m-A-z-I-N-g!
Thank you for sharing your recipe w/us. I'm Super anxiouus to make this in a tart pan, I've always used a pizza pan however, i just love that pretty crinkled edge that the tart pan gives & the ease of just pushing it through the top (yay for that)! And...
the additional of the cornstarch is a "homerun" too.
I love the tart pan! One of my favorite items of bakeware. Hope you enjoy this ?
I made this yesterday for my daughter's annual back-to-school cookie. We love it. It is SO good. Made the perfect giant cookie...as good or better than the big ones from Mrs. Field's. We added extra semi-sweet chocolate chips and mini M&Ms to the top. Next time I'll try it with the chocolate frosting, like you have it.
Thanks!
My kids love the giant back-to-school cookie too! So happy this was a hit. It's the one I make every year for my kids so it makes me happy that others enjoy it too 🙂 I love the addition of m&m's on top. Thanks for coming back to leave your comment.
This is great. I love that you use a pie dish rather than a cake pan, gives it that stand out look.
I’m in the UK and making some of these this week. Could you confirm the oven temperature in Celsius? I think it equates to around 175degrees in a fan oven?
Also if I’m to prepare this in advance how long does it last and how would you store it?
Thanks in advance.
It's 176 in Celsius for the oven temperature. It does tend to dry out the longer it sits. Just like regular chocolate chip cookies, when they're fresh they are much better. I would make it the day you need it for best results. If not, make sure you cover it tightly and store it at room temperature. Hope you love it.
When it says 1/2 pack brown sugar and 1/2 sugar. How much? I am confused on how much to use? Please help. Thanks!
Ooops, sorry! Thank you for catching that. It is 1/2 cup of each sugar. Enjoy!
I used my springform pan since my tart pan was too small and it worked perfectly!
Thank you so much for this amazing recipe. Everyone loved it!
You're so welcome! Good to know it works in a springform pan. Thanks for coming back to let me know 🙂
I made this today for my son’s birthday. He doesn’t eat cake. It’s so yummy! Thanks for the recipe. I used springform pan because I didnt have the tarte one. So nice and easy.
I love the idea of the springform. Not sure why I never thought of that but it would work perfectly in place of the tart pan. So glad he liked this! My kids always want it for their own birthdays.
Love this and making for our daughters birthday—it says 12” and then spray 11” pan —which should I order??
Oh no. I will go check that. Mine is an 11" one but a 12" would work fine too if that's what you have.
Could I have permission to use your picture of your giant cookie? I tried to find somewhere I could email you.
Yes that would be fine. Thanks for checking first 🙂
This is my favourite thing I’ve baked in recent memory. It’s long gone now and I’ve been thinking of it since the minute we finished it.
This is sooooooo good. I'm zapping the leftovers for 25 seconds and it's just as good.
What kind of frosting do you use to decorate? Do you make your own, or store bought?
I have done it both ways. I just searched on Pinterest for a chocolate buttercream frosting and used that. In the grocery stores they sell frosting in the tube with a tip already at the end so that makes it really easy.
Can I use a 9” tart pan? It’s what I have.
Yes I think that would work fine. You might not use all the dough as it may be too much for the 9" size.
How do you get this perfect flat cookie? I tried yesterday but mine first puffed at the oven and then went down from the middle and the edges were higher 🙁 please help!
They have to cool for awhile on the cookie sheet. Maybe your cookies were still not cooled? That's the only thing I can think of. The cookies do puff up in the oven but once they sit on the cooling rack they will go back down as they are cooling. I hope that helps... not really sure what else it could be.
I made this in a 9" shallow glass Pyrex (used for small pies typically) - and just took out a bit of dough to eat raw 😉 IT WAS PERFECT. Like... phenomenal.
Made this today for a special ladies birthday ?Just shaped it on a baking tray, end result looked perfectly inperfect, luckily didn't spread too much, dough tasted amazing but because of lockdown didn't taste the end result.
If I’m making it a day in advance of when it will be served, would you recommend leaving it in the pan and decorating it on the day it will be served? Thanks
Yes. I have actually done this several times. I leave the cookie in the pan and just loosely cover it with a kitchen towel. I then decorate it the next day, up to a few hours before I am serving it.
Hi! I’m about to make a couple of these but I’m from the UK and struggling to find a definitive answer to what the equivalent of cornstarch is over here! Does anyone on here know? TIA.
I wish I knew. I am so sorry. Just leave it out if you can't get it. It just makes the cookies extra soft but leaving it out would work just fine.
I just made this in Germany and I used „Saucen-binder“, a white powder used as a thickener for gravies. I think this is the same as US corn starch. My cookie turned out fabulous. Hope this helps!
Cornflour in the UK
Hollie - It's known as cornflour over here in the UK.
Corn flour will sub cornstarch 👍
Ohhhh.....Myyyyy...Goodness!!! Made this todY for my daughter's grade 8 graduation celebration. It was such a hit! Delicious. This is my new go to cookie for ALL celebrations!! Thank you!!
Hi can I make this in a 10" pizza pan (has holes beneath it) or a 10" cake.tin please?
It needs to be made in a tart pan (with sides) or large cake tin. Whatever you use, it has to have sides on it (and no holes in the bottom) so the cookie does not run over the edge while cooking.
I was asked to make an „American dessert“ for a friends wedding. Just made a test cookie using a heart shaped spring form pan and this turn out fabulous!! Of course I did need to pull off a tablespoon or so of cookie dough before baking but sacrifices have to be made 😉 Now I’m looking for the perfect buttercream frosting!
Hi there! I want to make this for my daughters birthday. I plan to make three layers of it stacked. Only because I will be decorating it as an ATM cookie cake. Because of the time it will take decorating, I’d like to make them in advance. Does the baked cookie freeze well?
Yes it will freeze well. I have not tried freezing this particular recipe but I have frozen baked chocolate chip cookies before and it's worked out well.
Hello did you change it from baking powder to baking soda recently?
No this recipe has not been changed. It actually needs an update with some better pictures, so hopefully soon. The recipe is the same.
I have used this recipe and baked in a springform pan. Even though the side is taller than a tart pan, it worked very well. Good recipe!
This cookie cake is delicious. I made a kitchen sink version with bits of caramel, mini peanut butter cups, pretzel bits and white and dark chocolate and it was phenomenal. Can i make the dough one day ahead and bake it the next day? thanks for a great recipe.
Thank you for your review! Love the extra bits you added. It should work fine to bake it the next day.