You don’t have to say giant cookie twice to get my attention. Why on earth wouldn’t I love a life-sized chocolate chip cookie?
From the ever-reliable and faithful, Aunt Marilyn, who got the recipe from her friend Elnora, who got it from a friend (quite a recipe trail)…this giant cookie has quite the legacy. Famous at bake sales, selling for around eight dollars a cookie, these confections are simple, simple, simple and so very popular.
I’ve made this giant cookie no less than six times – once topped with M&M’s, another time made with peanut butter chips in the dough, and many other versions. It’s versatile and can be tailored in so many ways. It makes a perfect thank you, a welcome for a new neighbor, a bake sale treat, and on and on. So what are you waiting for, make a giant cookie today!
One Year Ago: Glazed Poppy Seed Bundt Cake
Two Years Ago: Frozen Key Lime Pie
Ingredients
- 1/2 cup white sugar
- 1/2 cup packed light brown sugar
- 1/2 cup butter, melted and cooled
- 1 egg
- 1/2 teaspoon soda
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 1 1/2 cup flour
- 1/2 cup chocolate chips
Directions
- Preheat oven to 350 degrees.
- In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
- Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.
- If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.
Recipe Source: adapted from Aunt Marilyn’s friend, Elnora, who got it from a friend!
Okay. Thanks for the help anyways.
I baked this last night and was happy with how it came out–quite good, nice flavor and texture. I used an insulated baking sheet and also had to bake it longer–almost 30 minutes. I kept checking it every five minutes or so as I didn’t want the edges to burn! Do you recommend baking this in the center of the oven?
Hi Peggy – yes, I’d recommend baking in the middle of the oven.
Hi Mel, I’m making this right now in the oven as I type.
It looked great going in the oven. I hope it looks and tastes great when I take it out. I’m surprising my two kiddos with it after school today. They’re going to love it! I used mini chocolate chips since that’s what I had on hand. I didn’t add the full 1/2 cup since they were smaller, and it just seemed like sooo many chocolate chips! I know, I know…some of you are thinking…and that’s a problem because…?!??!?! Can’t wait to taste it later. Do you recommend eating this entire cookie the day it’s made? How long will it stay fresh for? I am NOT a baker so I’m pretty clueless when it comes to baked goods. Thanks for the recipe!
Hi Susannah – I hope your kids love the cookie! We’ve eaten this 2nd day and it still tastes great. By the 3rd day it’s a bit crumbly but not terrible. I’d recommend eating within the first couple days, though.
This turned out to be a beautiful looking cookie! My kids enjoyed it, and were shocked at its size. I’m a crispier/thinner kind of cookie lover, but my kids certainly aren’t complaining!
I made two of these today and will be making another one Saturday to take to the tailgate. I had to cook mine a few minutes longer, but they turned out great. I even frosted the edge and and wrote Happy Birthday for my sister on it in frosting. The only thing I did different was mixed the chocolate chips in the cookie dough, patted it down on the cookie sheet, then dropped m&m’s on the top in her favorite football team colors. When I mixed the m&m’s in the dough you really couldn’t see the color, not that my kids minded eating the first one. Thanks for another great recipe!
So Good ! A must make for anyone u love or anyone you want to love you.
Perfection
I really want to bake this for my fiance for his birthday. He loves Reese’s Peanut Butter chips so I plan to use those, but my question is could I use a pizza pan with parchment paper and still get the same results? Not sure I have a 11X17 pan in my collection. (Wedding registry perhaps??)
Ali – yes, you could definitely use a pizza pan.
I love giant cookies to
When you first posted this recipe it was perfect timing. My son wanted an ice cream pizza for his birthday (he got the idea from Team Umizoomi) and the giant cookie was exactly what I needed. It worked perfectly except that I overcooked it a little. Since that first time we have had ice cream pizza (the cookie smothered with ice cream and topped with various candies) numerous times. Every time the cookie has been perfect. I just made it again yesterday for another ice cream pizza and my son requested the mint/dark chocolate chips with mint ice cream. It was so yummy even with his candy choice of twizzler nibs and gummy worms.
Thanks for a fail-proof recipe that has gotten a lot of use at my house.
I made this 3 times this week to thank all my neighbors for shoveling our snow! It is a fantastic recipe and it does fit perfectly onto the Wilton Scalloped cardboard trays… with a coupon, I was able to get 10 of them for $5. So yummy and so appreciated! Thank you!
Melanie, I just picked up a heart shaped pan at Walmart with this giant cookie recipe in mind for Valentine’s! My boys will love it!!
I made two of these for my son to take into school for his birthday and decorated them with the big blue guy from Megamind. If you could have seen his face, you would have died, such delight
Anyway, my husband declared this better than a bakery cookie and has eaten all the leftovers. So, all that to say, this is a great recipe!
We loved this cookie recipe. Next time I will bake the cookie a little longer, but the taste was amazing! Smiles all around…. thank you for posting the recipe.
i agree w you on this being the “best giant cookie.” made this so many times now and it never fails
So we baked this delicious cookie yesterday and decided to make it a touch more indulgent. I made some of your ‘magic frosting’, added a bit of food coloring and the kids decorated the cookie into a bright yummy treat. So fun and soooooooo good!
[...] Just a bit adapted from Mel’s Kitchen Cafe. [...]
[...] For dessert, giant cookie. [...]
This was so easy to make which made it a great recipe to make with my 3 and 5 year old. We left out the chocolate chips and instead topped it with mnms and it turned out great! I left it in 15 minutes but may pull it out right at 13 next time since it continued to cook a bit as it cooled.
Thanks for sharing this great recipe!
Thanks. Turned out perfect and so easy- way less time consuming than batches of cookies. I’m planning on making this often. I love how reliable your recipes are!
Is *1/2 tsp soda* baking soda or carbonated water ???
I’ve come across two recipes of yours but still don’t know.
Please answer!!
Paris amour – soda refers to baking soda.
I made this in a heart shaped pan for Valentine’s Day and today am making with butterscotch chips in the heart shaped pan for Father’s Day. Thanks for the great recipe!
Made this today for my daughter’s 3rd birthday and it came out perfectly! I am a TERRIBLE baker too, but it was so easy and yummy! Thanks so much!
Just made one of these for my daughter to bring to a friend’s birthday party and it looked just like the photo–and I can vouch that the batter was delicious! Thanks!
What is the best way to wrap this for giving? I don’t want to use foil because it hides the cookie, and plastic wrap is not wide enough. I have to put two or three pieces of Saran across the cookie which makes for a messy presentation! It looks like you just use a bow.
Nancy – I usually place the large baked cookie on a cardboard round (found in the cake decorating aisle of places like Hobby Lobby or Michaels) and then cover with plastic wrap (several sheets). Once I tie a bow around it, you don’t really notice the plastic wrap layers.
Has anyone tried freezing these? I think they would be great for a bake sale, but I am wondering if any work could be done ahead of time.
Is this using Baking soda or bi-carb soda?? Please reply im going to make it today for a friends birthday!
Hi Maddy – it calls for baking soda.
Delish! I used peanut butter chips and semisweet and some white. Turned out perfect. It really wows the kids! They ate every bit of dinner looking at that thing!
Thanks for being so wonderful Mel!
I want to make this on Pampered Chef pizza stone. Any suggestions? Thanks, it looks and sounds delish!
Hi Mel! When this recipe says soda, does that mean baking soda? I just want to be sure. I can’t wait to make this for our babysitter as a holiday gift!
Also, I am gearing up to host my first Thanksgiving this week. I am making your stuffing, garlic/parm mashed potatoes, and home made rolls. I am not quite sure how I lived before without this recipe blog in my life
you are the best!
Hi Betsy – yes, it means baking soda. Good luck with Thanksgiving – you’ll do awesome!
OH my goodness, I made this cookie and had no idea I was making the best Chocolate Cookie I ever ate. I flattened near to the edge of a 12″ pizza pan I had oiled well before hand. I went the 16 minutes in my convection ovenand it came it perfectly!
oh my my my . . . Stupendously Heavenly. Thanks for sharing Mel . . .
I read on another recipe to put “tent” foil 3 in. Around edges so they don’t char or burn. Does this cookie need that at all? Or is it just placed on foil as-is?
Dana – I never tent the edges with foil for this cookie. I just made 7 of them on Saturday for gifts and they baked up perfectly.
Made this giant cookie for my husband and we loved it! I baked mine on a 15×20-inch insulated baking sheet lined with parchment paper and it came out beautifully. As expected, I did have to bake it about 20-22 minutes in my gas oven with the insulated sheet. Additionally, I used 1 cup of chocolate chips in the dough and pressed it out into a 10-inch circle because of the extra chips making it thicker and it spread perfectly to 12-inches to place on the 12-inch cake round. The cookie had a nice flavor and I will definitely be making it again for gifts and trying different combinations of chips and nuts next time around. Thanks for sharing the recipe, Mel. You haven’t let me down yet!