Nothing says I love you like a giant chocolate chip cookie! This 12-inch cookie is perfect for bake sales, neighbor gifts, or just because life deserves a giant chocolate chip cookie!

You don’t have to say giant cookie twice to get my attention.

Just look at this beauty! If you’ve ever wanted a soft and chew giant (12-inch!) chocolate chip cookie in your life, today’s the day.

Giant chocolate chip cookie baked on a sheet pan.

And if you’ve never wanted a giant chocolate chip cookie in your life…um, what is wrong with you??

I’ve probably made this giant cookie recipe more than any other recipe on my site over the last 10 years. Seriously. It is a huge staple around here.

And…it’s so easy (one bowl, no electric mixer) my kids can whip it up and pop it in the oven in less time than I can (probably because I get sidetracked by the open bag of chocolate chips).

Giant chocolate chip cookie on white platter with slice cut.

Perfect for bake sales, neighbor treats, for a friend in need – this large and in charge chocolate chip cookie is perfect for anything!

We often bring it to potlucks as our offering and sometimes decorate it with M&Ms and frosting for a “cookie cake.” It is definitely one of my go-to treats for take-in meals, and it goes without saying that it’s also a standby for after school enjoyment (super fun for the last day of school, maybe?).

And I know regular, ol’ chocolate chip cookies aren’t necessarily hard, but there’s something so endearingly quick and easy about this recipe that keeps us coming back day after day after day (I wish I were kidding – we make it ALL.THE.TIME!).

If you have lived your life thus far without a giant chocolate chip cookie, please rectify that situation immediately. You can have this deliciously soft cookie staring you in the face in less than 30 minutes.

Whether you choose to share is up to you (no judging!). 🙂

Giant chocolate chip cookie in slices on white napkin.

And for all my chocolate lovers, here’s a double chocolate version of this giant cookie!

I bake this cookie on a parchment-lined baking sheet (I lightly grease the parchment), and after cooling, the cookie slides off easily onto a tray. Although, who are we kidding, we usually just dig in while it’s still warm on the baking sheet.

If you are using the cookie for gift-giving or for a bake sale, it can be transferred to a 12-inch cardboard circle (found at most craft stores in the cake decorating aisle).

Not only is this cookie more than a little impressive, it is crazy delicious. Soft and a slightly chewy and full of chocolate chip cookie goodness!

One Year Ago: Best Italian Pasta Salad {With Quick Homemade Italian Dressing}
Two Years Ago: Double Chocolate Oatmeal Chocolate Chip Cookies
Three Years Ago: Whole Grain Pumpkin Blueberry Muffins
Four Years Ago: My Favorite Breakfast Smoothie
Five Years Ago: Chipotle Chicken Skewers with Creamy Dipping Sauce

Giant chocolate chip cookie on white platter with slice cut.

Giant Cookie

4.66 stars (461 ratings)


  • ½ cup (106 g) granulated sugar
  • ½ cup (106 g) packed light brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113 g) salted butter, melted and cooled slightly
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 1 ½ cups (213 g) flour, (add an extra 1/4 cup for a thicker cookie)
  • ½ cup (85 g) chocolate chips, plus more to sprinkle on top, if desired


  • Preheat oven to 350 degrees F. Line a large, rimmed baking sheet (12-inches by 17-inches or so) with parchment paper or foil and lightly grease with cooking spray (can also use a silicone baking liner; no need to grease).
  • In a medium bowl, stir together the granulated sugar, brown sugar, baking soda and salt. Add the butter, egg and vanilla and mix until thick and well-combined. Add the flour and chocolate chips and mix until no dry streaks remain.
  • Press the cookie dough onto the center of the prepared pan into an evenly thick 9-inch circle. When it bakes, it spreads to about 11-12 inches (the cookie will fit perfectly onto a 12-inch round cardboard circle you can find at most craft stores).
  • If desired, top the cookie with additional chocolate chips or M&Ms. Bake for 13-16 minutes until the cookie is set around the edges and slightly crackly on top. Let the cookie cool completely on the baking pan – this helps the cookie set up so it can be easily lifted off the pan. Once cool, gently use the foil or parchment to lift the cookie off the pan; slide a thin spatula underneath to transfer. Cut into slices and serve!
Serving: 1 Slice, Calories: 222kcal, Carbohydrates: 32g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 35mg, Sodium: 172mg, Fiber: 1g, Sugar: 20g

Recipe Source: adapted from Aunt Marilyn’s friend, Elnora 

Recipe originally posted May 2010; updated with new photos, recipe notes, commentary.

a giant chocolate chip cookie wrapped with a bow