Giant Cookie!

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!

Giant Cookie!

One Year Ago: Glazed Poppy Seed Bundt Cake
Two Years Ago: Frozen Key Lime Pie

Giant Cookie!

Yield: Makes 1 giant cookie

Giant Cookie!


  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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!

168 Responses to Giant Cookie!

  1. Trish says:

    Made this today. Loved it!! So easy and delicious! The butter taste really comes through, and of course, the chocolate. Crispy on the outside and chewy on the inside. Yum!!

  2. alexi says:

    hi! I’m thinking of making this giant cookie for my nephew’s first birthday. I’m planning on spelling out his name on the cookie using m& you think the “letters” would get messed up once the cookie spreads? i’m a newbie baker and haven’t tried using m&ms on cookies nor decorated cookies of any sort…thank you very much!

    PS i found your blog while searching for the best cookie recipe! it’s a treasure!♥♥

    • Mel says:

      I’d probably add the M&Ms after the cookie bakes – you could lightly press them in right after it comes out of the oven or use a little frosting but I don’t think they’d stay in place while baking. Good luck – sounds fun!

  3. Michele says:

    Have you ever made a larger cookie? Just curious if doubling the recipe and spreading onto a bigger pan would work.

  4. Jessie says:

    Hi! I was wondering if there is a trick to getting the whole cookie to cook evenly? We tried it for my husband’s birthday and the middle was still gooey and the edges were rock hard! Oops! My three-year-old still thought it was awesome because now she wants one for her birthday party next week 🙂 Thought I better work out the kinks first though!

    And thanks for all the recipes Mel! You are the first place I come to when I am drawing a blank for dinner!

  5. Amy says:

    Hi Mel,

    Do you mix all dry ingredients together before you add to the mix?

  6. Angela says:

    Hi Mel,
    I always make my husband (and now my kids too!) a special treat for Valentine’s Day. This year he requested cookies and I thought this might be a fun surprise! Have you ever tried making this into a heart? Or would it spread out too much and just look deformed? Thanks!

    • Mel says:

      Great minds think alike, Angela! I was JUST wondering about this same thing today (to possibly make for my kids’ teachers). The batter is pretty soft but I think if you made the heart shape (particularly the V-part) exaggerated so that when it bakes, it can spread and still look like a heart, it would work great. Let me know how it goes!

  7. Darcy says:

    Hi Mel,

    I am planning on making this cookie for my daughter’s birthday and writing on it with icing. I am wondering if you ever do this and if you do if you have a favorite icing recipe that you use?

    Thanks! Darcy

  8. Katrina says:

    I made this cookie for the first time about a month and a half ago, and now I’m addicted! I start craving one every couple weeks. I made a few to take to a party and I have tried the chocolate version. Everyone loved them! And I’m going to see if I can find a box for one so I can send it to my nephew who is in the MTC right now.

  9. Nicole H. says:

    We loved this one. Added orange zest. I love the short ingredient list! 🙂 we made it for grandpas birthday. I felt like a professional baker when my 8 year old nephew pulled me aside and asked if he could please have one just like this for his birthday next April. 🙂 thanks!!

  10. Tami says:

    I just made 12 of these and I wanted to pass along a few tips. I made 4 at a time by quadrupling the recipe and then I weighed the dough to make sure they were even. I also brown the butter since you’re using melted anyway and it adds a depth of flavor. Delicious. I pulled the first one off the cookie sheet to a rack to cool and it cracked. The recipe says and I agree. Let them harden on the pan. The rest turned out beautifully and were plenty solid to transfer after cooling. I also froze them for a few days so I could make them in advance and they turned out great!

    • Kim says:

      Thanks for your comment about making 4 at a time and also freezing. I’m making a bunch for a party next week, and I’ve got plenty else to do that day!

  11. nikki says:

    My daughter made this cookie yesterday and it turned out great! We made a couple changes for altitude (9,000 feet does make a difference in baking!) and were so glad the middle baked just fine. I think I overbaked it a bit, so next time I’ll take it own when it just starts to brown.
    Thanks for sharing this recipe!

  12. Steph says:

    Mel, I just wanted to take a sec and thank you!! I came across this recipe a couple of years ago while I was following your blog and my kids decided they didn’t like birthday cake for their birthdays anymore. That year they asked for a cookie from the American Cookie Co. I looked into them and there was NO WAY I was paying that much for a giant cookie! Your recipe came just in time to save me!!! I have been making them ever since! Actually, I have made it at least a hundred times! All my friends and neighbors have requested them for birthdays. The only thing I do different is that I double the recipe and I bake it in a 16 inch pizza pan. I even purchased a case of plain brown pizza boxes from Sam’s and every giant cookie gets delivered in one! So, thank you! It has been a delicious addition to my recipe box!!

  13. Janey Banker says:

    I wanted to make my boys cookies but only had 1/2 cup of chocolate chips. So glad I came across this recipe and your site! It turned out perfect!

  14. bluebaker says:

    Hi Mel- I don’t know if you see these comments on older posts, but i have enjoyed using this giant cookie numerous times as a thank you. so much better than a paper note. I write thank you or happy whatever on the cookie, wilton style. This Christmas, it will be the go-to gift when I need something spur of the moment. I use a pizza pan, 12 inch, but don”t spread it all the way to the edge. So it ends up fitting on a 12 in cake circle. And I discovered that I can buy plain white pizza boxes as Gordon Food Service, and that makes a delightful and fun presentation. The box could be decorated to match the event.
    So many ideas I have– if I ever get my daydream of having my own bake shop….

  15. Amanda says:

    Hi. Thanks so much for the cookie recipe. My husband told me that for his birthday this year, he wanted a giant cookie. So, I hit the internet and came across this cookie. I did a trial run the other day to test it out. While it wasn’t bad, it lacked that oomph I was looking for. I made it again and increased both the white and brown sugar to 3/4 cup, the 1 cup chocolate chips to a whole bag, and the vanilla to 1 TLBS. AWESOME!! I like the versatility of this recipe. You can change it up everytime you make it. I will be using this recipe for years to come. 🙂

  16. jennifer says:

    Soda? I’m guessing and hoping that means baking soda? I will be trying this tonight!

  17. Marla says:

    just wondering,do you havea recipe for a hard/firm giant cookie? im needing one to make a topper for neices graduation cap. i have rounded cake hat but i would like to use a giant cookie as the flat top part(nothing that will droop). any ideas?

  18. K in PA says:

    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!

  19. Dana says:

    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?

  20. theparaplegic says:

    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 . . .

  21. Mel says:

    Hi Betsy – yes, it means baking soda. Good luck with Thanksgiving – you’ll do awesome!

  22. Betsy says:

    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!

  23. susie says:

    I want to make this on Pampered Chef pizza stone. Any suggestions? Thanks, it looks and sounds delish!

  24. Amanda says:

    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!

  25. Mel says:

    Hi Maddy – it calls for baking soda.

  26. Maddy says:

    Is this using Baking soda or bi-carb soda?? Please reply im going to make it today for a friends birthday! 🙂

  27. Beth says:

    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.

  28. Mel says:

    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.

  29. Nancy says:

    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.

  30. Mary Beth says:

    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!

  31. Emily says:

    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!

  32. jodi says:

    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!

  33. Mel says:

    Paris amour – soda refers to baking soda.

  34. Paris amour says:

    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!!

  35. ava says:

    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!

  36. tiffany says:

    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!

  37. […] Just a bit adapted from Mel’s Kitchen Cafe. […]

  38. Kerri says:

    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!

  39. anickH says:

    i agree w you on this being the “best giant cookie.” made this so many times now and it never fails

  40. Jolie says:

    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.

  41. Deb says:

    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!

  42. jodi rose says:

    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!!

  43. Heather says:

    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!

  44. Amanda E says:

    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.

  45. Annie and Mike says:

    I love giant cookies to

  46. Mel says:

    Ali – yes, you could definitely use a pizza pan.

  47. Ali says:

    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??) 😉

  48. katie says:

    So Good ! A must make for anyone u love or anyone you want to love you.

  49. Sonya says:

    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!

  50. Susannah says:

    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! 🙂

  51. Susannah says:

    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!

    • Mel says:

      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.

  52. Peggy says:

    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?

  53. Uswa says:

    Okay. Thanks for the help anyways.

  54. Uswa says:

    Hi. For my birthday, I wanted to make a sort of cookie cake with four flavours of giant cookie, and judging by the reviews, this is a pretty good recipe. The last flavour is going to be triple choc (by that I mean chocolate cookie with dark and white choc chips), and I was going to look up another recipe for that, but then I thought I want the same texture and sweetness in all of the giant cookies, so I was wondering how to turn this recipe into one with a chocolate base without changing the texture too much. I’m only eleven and I bake about every fortnight from recipes I find on the internet, but I still have a long way to go, so if you can advise me on this, I’d appreciate it a lot.
    Thank you.

    • Mel says:

      Uswa – to be honest, it is quite tricky to change a regular chocolate chip cookie to a chocolate base without changing the texture. I don’t even know where to start with this recipe since I’ve only ever made it as the recipe states. Your best bet would be to google search another chocolate cookie recipe. If you really want to try, you can sub in some cocoa powder for flour but you’ll have to play around with the amounts to get it just right. Good luck!

  55. tonya says:

    WOW!! We are eating this RIGHT NOW & I couldn’t wait to tell you WOW!!

  56. Meghan says:

    I just found this recipe and am really excited to try these! The only problem is that I’ll need to make the cookies about 24 hours before they’ll be eaten…do you have any suggestions for the best way to store them during that time?

  57. Florida Car says:

    A Giant cookie is a beautiful idea. A cookie the size of a pizza will be great for a Birthday party for kids (and for me).

  58. Kayla says:

    This recipe was great….I had to make something for a “Everything is bigger in Vegas” themed party this weeked and these worked out perfect! I cant wait to make them again for another event they were such a big hit! Thank you for sharing!

  59. Gail says:

    Thanks for this recipe!! I too tried to make giant cookies as a child and ended up with the half cooked almost burnt mess. I just made four of these for my kids’ teachers and the office staff! They turned out perfect!! (like every single recipe I’ve ever tried from you!) 🙂

  60. Jenn says:

    I think I’m going to make some of these for my older son’s OLD teachers (last year’s teachers). They’ve been of great support and friendship with all of the issues we’ve had this year (middle school sucks!) and this would be a really cute way to thank them.

    what a cute idea, so glad I happened to click through to this from today’s (May 23rd) post (Red Velvet cake roll, I must try!)

  61. Dani says:

    That’s one pretty and a pretty big cookie :).

  62. Liz says:

    I love this! We’ve made it three times in as many weeks. I increased the chocolate chips to 1 cup. The last time I made it was to teach a French friend of mine. She always wants to know how to make chocolate chip cookies, but they are so finicky to make that I hesitated. When I saw how easy and delicious this recipe was, I decided I would teach her. And she’s converted! She can’t wait to make it for her family.

  63. Megan says:

    LOVED THIS!! I made it with my preschool kiddos on a day we talked about all things giant in nature and they couldn’t believe we were making a giant cookie! They were so excited watching it in the oven. Tasted amazing to boot! I love the idea of giving this as a birthday treat for a friend or neighbor, so easy but has a fun wow factor. I kind of want to try it with nuts next time because my husband is a firm believer that anything is better with nuts. Trying the butter chicken and naan for Sunday dinner. Can’t wait. Thanks for all your great recipes.

  64. Meghan says:

    What is “soda” is it like club soda or baking soda or something else? Would love to make this for my husband’s birthday coming up, he’s not a big sweet eater but LOVES giant cookies. Please clarify for me! I’m not much of a baker or cook, so sorry if the answer is pretty obvious!

  65. Monique says:

    in the microwave for say about 30 seconds?

  66. Mel says:

    Monique – I melt my butter in the microwave and let it cool for about 15 minutes.

  67. Monique says:

    What do you mean when it says melt and cool the butter? How would you go about melting it/cooling?

  68. Casey says:

    is the brown sugar 1/2 cup loose or 1/2 cup packed?

    I’m sorry if you answered that already and i missed it!

  69. Krysta Lyn says:

    Add a couple Valentine M&M’s, and I think I just found my husband’s Valentine for this year…

  70. Mel says:

    Lindsay – yes, you can definitely adapt this recipe to taste. The cookie base is like a chocolate chip cookie so it fares well with about any kind of chip or M&M!

  71. Lindsay says:

    Could you substitute other mix-in’s for the chocolate chips? Like I was thinking m&m’s or white chocolate with nuts? Would that taste good or are those kinds of cookies made with a different base?

  72. Mel says:

    Lauren – it’s somewhere in between but definitely more flat than it is cakey or puffy.

  73. Lauren says:

    I have a question
    Does this produce a flat cookie or a puffy cookie?
    From the pictures it looks “flatter” but I want to be sure, since I’m more fond of flat cookies. Thanks 🙂

  74. […] Cookie – Adapted from Mel’s Kitchen Cafe 1 1/2 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup white sugar 1/2 cup brown sugar […]

  75. Katie says:

    Ok i’ve had a look. LAST question, haha.
    When you say 360 degrees.. is that degrees fahrenheit or centigrade?

    Katie x

  76. Katie says:

    Thank you so much for all your help. I’ve been and bought my ingredients today, i’ll have a go at making some soon! 😀
    Yea, i’ll have a search for what temperature I should put it at, i’m sure i’ll find some conversion gadget. haha.

    Thanks again
    Katie x

  77. Katie says:

    Oh goodness! I’m not very good, am I..
    Is it just plain flour or self raising? I feel so embarrassed with all of these questions but I need to know.
    Thank you SO SO much!

  78. Katie says:

    And by white sugar, do you mean caster sugar?

    (Sorry, I did say I don’t really bake! I’m trying! Haha)
    Thanks x

  79. Katie says:

    I think I will just put more chocolate chips in, i’m sure he’ll appreciate any cookie I make!
    One more question…
    What gas mark would I put the cookies on? I know you say 360 degrees, but I have a gas oven, and i’m not sure how to convert it.
    I think i’m going to have to make some smaller ones for his family, especially as he has a 5 year old sister! Haha. Do you have any recommendations? Or a recipe for smaller ones of these?
    Thank you!

    Katie x

    • Mel says:

      Hi Katie – I don’t have a scaled down recipe for smaller cookies but you could just divide the dough in half and make two smaller sized cookies. I’m not sure how gas ovens convert with electric oven temperatures. You might try googling the issue to see what you can find – I don’t want to lead you astray! By white sugar, I mean granulated sugar. Is that the same as caster sugar?

  80. […] loves chocolate chip cookies, and turning the cookie into a cake/pie is just fun. I found a recipe here for a giant chocolate chip cookie.  Quick and easy — my kind of entertaining […]

  81. Katie says:

    I was searching for giant cookie recipes to make for my boyfriend for his birthday.
    I don’t know a lot about baking, especially as i’m only 15. Haha!
    This recipe looks good, but I wanted to make him ALL chocolate cookies (he’s a real chocoholic). How would I adapt it to make it chocolate?
    Also, is this a recipe for those really soft cookies? Not crunchy? If not, how would I make them softer?
    Thank you so much.

    Katie x

    • Mel says:

      Hi Katie – yes, this is a soft, chewy cookie. As for making it all chocolate, I don’t dare try to guess at a substitution because it could affect how much the cookie spreads. My only tip would be to double the chocolate chips if he really loves chocolate. Good luck!

  82. Louise says:

    Perfect recipe! I’ve made two in the past week, and both were received with high compliments and great surprised looks :). It’s fun and easy and a fast way to make someone’s day better. Thanks!

  83. […] too big, or your Pakistani friends won’t be able to eat them because they’re too rich. This is super fun, with a ba-gillion different ways to make it. I’ve already done a spicy chocolate […]

  84. Kristen D says:

    This is a great recipe!! Just made 6 for a bake sale that will benefit my cousin who has leukemia. My 5 y/o son kept coming in the kitchen telling me that we should not sell them. I made one more for my son so as not to torture him any longer with 6 giant cookies sitting on the kitchen table.

  85. Whitney says:

    Wow, thanks for the quick responses! Today I made two more of these (bithday party tonight and family reunion tomorrow, those are my excuses anyway :). I tried the first one on the pizza stone and it was very gooey in the middle even though the edges got very crispy. So I did the second one on the cookie sheet and it was perfect! Amy- great idea about the pizza place! I called and they said they would possibly donate some disposable pans (the bake sale is to raise money for a local child that’s in the hospital). They are suppose to call me back later today. Thanks for the idea!!

  86. Amy M says:

    Hi Whitney –

    Just wanted to let you know that I’ve baked regular sized cookies directly on a pizza stone and they’ve turned out great…soft in the middle and crispy on the outside. While I wouldn’t normally use parchment paper, I second Mel’s suggestion for using it with this receipe since it’s such a huge cookie and needs time to cool before being moved off its’ baking surface. If you didn’t use the parchment you’d need to let it cool directly on the stone which would take forever to cool completely and just might burn the bottom. Since you want to make these for a bake sale I wonder if you could go to your local take and bake pizza place and purchase several of the disposable paper trays they bake the pizzas on? It would solve your lack of baking sheet problem and might make packaging them for re-sale much easier since I’m sure you can get one that’s almost exactly 11 inches like this cookie bakes into. GOOD LUCK!!!

  87. Whitney says:

    I made this tonight and it was awesome! I’ve tried several other giant cookie recipes and this is the only one that worked! I was wondering if you have ever made this on a pizza stone? I want to make a bunch of these for an upcoming bake sale and all my cookie sheets will be busy making other goodies. Do you think the stone would work? Thanks for such a wonderful blog!!

    • Mel says:

      Whitney – I’m so glad you liked this giant cookie! As for a baking stone – I imagine it would work but I would definitely bake it on parchment paper just so it comes off easily (you probably already planned on doing that but I thought I’d at least mention it since I’ve never baked a cookie on a baking stone).

  88. Amy M says:

    I made this last night for a couple of kids across the street to celebrate their first day of school today. This was very simple to throw together and the kids were impressed by the large cookie. I did have to cook it for quite a bit longer than the stated time, I think about 25 minutes total and the end result was still a little bit underdone. I will say that I only pressed the cookie into an 8.5 inch round instead of 9 and my baked cookie was also a half inch short of 12 inches which is most likely the reason for my underdone cookie and longer baking time. I also didn’t have time to let my melted butter cool as much as I would’ve liked since I was in a major hurry to put this together and deliver it before the boys I was giving it to went to bed which also likely contributed to the end result being underdone. Unlike some reviewers, my cookie cooked evenly through from edges to middle…the edges were only slightly crisp.

    I cooked this on parchment paper instead of foil. Because my cookie sheets are only 12 inches wide and have edges like a jelly roll pan, I flipped the pan over and baked the cookie on the bottom so I wouldn’t have a ruined edge if the cookie spread a little bit too much on one side. Not having edges also made it much easier to remove since I could slide it rather than lift it.

    Overall I would say this recipe was a success and I will be making it again in the future. Kid’s love it! Next time I will ensure that my butter has cooled a little more and that I press the dough into the full 9 inches as the recipe states. If that still produces an underdone cookie, I will transfer the cookie directly onto a pizza stone halfway through cooking to give the bottom more of a crispyness and in hopes that the cookie will benefit from both the direct heat of the stone and the indirect heat of the oven more than it would simply on the cookie sheet alone.

    Thank you for another great recipe!!!

    • Mel says:

      Amy – loved your review on this. Thanks! I think the idea of baking the cookie on the underside of the cookie sheet is brilliant. Really. Thanks for detailing your review of the recipe! I hope your friends liked it.

  89. Bridget says:

    I made this cookie this weekend and it turned out awesome! Thanks for the recipe!

  90. I made this for my boyfriend and he LOVED it. Turned out great! I made a fudge icing and decorated it with a pastry bag and some m&ms. Thanks for sharing this perfect recipe. (I posted a pic on

  91. tanya says:

    We have made this 4 times in the past 2 weeks… that sound tell you something!!! :o) We just signed up to get fresh raw milk from a local farm and its so good icy cold with a slice of giant cookie!!!

  92. […] post. But I have have indeed been making daily! I’ve made one of these for our sand toys, this one twice (because it was just so good!) and a batch of these which Norah and I enjoyed yesterday. […]

  93. manda says:

    When you say soda, did you mean baking soda or regular soda?

  94. Nina says:

    Hi Mel,

    Thanks for your response.

    I’ve made this recipe twice now, following the recipe to a “T,” and both times I’ve had to bake it much longer than the recipe says–more like 20-22 minutes. And both times, the middle of the cookie still isn’t baked all the way, while the edges are hard and crunchy.

    Any idea what I might be doing wrong? I have an oven thermometer and it’s saying the oven’s at 350 degrees, so that isn’t the problem.

    It tastes really good, though! 🙂

    • Mel says:

      Nina – what size is the dough circle when you put it into the oven? Perhaps it should be spread a bit thinner in order for it to bake more evenly. A lot can depend on the type of baking pan you use, how thin the dough is spread, etc. I’m sorry it hasn’t worked out so well! My advice would be to spread it out into a bigger circle and see how that goes.

  95. […] double, triple or quadruple its size and you have the perfect treat for a celebration. Take this Giant Chocolate Chip Cookie from Mel’s Kitchen Cafe, for instance. The cookie is baked as one huge, round cookie right on […]

  96. Nina says:

    Yum! I’m going to try this recipe this weekend for a friend’s birthday!

    I’m curious–do you have any idea why the butter needs to be melted and cooled, rather than simply softened to room temperature as in other recipes?


    • Mel says:

      Hi Nina – I’m not sure about the butter being melted, except that I think it allows more flour to be added and absorbed into the dough so that the cookie bakes up sturdier than a normal chocolate chip cookie. (With softened butter, the same amount of flour would probably produce a dry, crumbly dough.)

  97. Erin says:

    I don’t know how I missed this post, but I found it yesterday and made it this morning. Gorgeous! And, I am using Heather H’s idea and using one as an end of the year treat for my daughter’s teacher. Thanks Mel and Heather H!!

  98. Alicia says:

    Thank you, thank you once again (and thanks to Aunt Marilyn who never fails!). We made a “test” cookie the other night for our family night, and it got such great reviews we’re making 4 more today to decorate with frosting/lettering and to give to teachers for our last day of school tomorrow.

    Thanks for the tip about the 12 inch cake boards; we’re going to wrap them up in cellophane & ribbons (like a gift basket) and use the lip of the board to keep the piped decorations from getting smooshed. 🙂

    Very tasty, and super-easy. You rock!! 🙂

    • Mel says:

      Alicia – actually, I should thank you (and the others who mentioned it!) – I’m going to make these cookies for a teacher thank you and I never would have had the idea until I read the comments. So thanks for the idea!

  99. Jenny says:

    LOVED IT! Super easy to make with the “oh-so-helpful” assistance of my 3 and 5 year olds, we whipped this together and baked it for an object lesson. Everyone was happy with the outcome. I must admit I was skeptical…’cause the giant cookie thing NEVER works out and holds together and bakes evenly, etc., etc., etc., but this was perfect! Thanks for another great recipe.

    • Mel says:

      Jenny – what good little helpers you have! And what a good little mommy you are to let them “help!” I’m glad that this cookie beat the doubts you had and that it turned out. Thanks for letting me know!

  100. just letting you know says:

    Sorry, but I noticed that the instructions do not include adding in the vanilla. I made this today, for a second time and realized it then. I haven’t forgotten it, but just wanted to make sure no one else did cuz this cookie is awesome! It was perfect for a take in dinner and also great for an after meeting dessert. Thanks.

  101. Sook says:

    Oh that really is giant! 🙂

  102. cheri says:

    Would this work with splenda?

  103. Denissa says:

    This was WONDERFUL & so easy! Made it for dessert last night and my boys loved it 🙂 Thanks for another great recipe…I’ve LOVED everything from Aunt Marilyn 😉 her chocolate chip cake is to DIE for..can’t make it too often though, not so good for the thights 😉

    • Mel says:

      Thanks, Denissa! Listen, my thighs are angry at Aunt Marilyn, too, so I feel your pain. Glad you have loved these recipes!

  104. Melanie says:

    Yum!! My boys would love this!!

  105. Jaime says:

    That. Is. Perfect.

  106. Kelly says:

    I LOVE THIS! Of course, I love c.c.c. but my kids are going to explode when they see this. Great idea. Thanks!

  107. Katrina says:

    LOVE big, giant cookies!

  108. Cammee says:

    I had to try this the minute I saw it. When I would bake cookies as a child, I would get bored after cooking a few batches so I would make a giant cookie with the rest of the dough. My mom would get so frustrated with me and the giant cookie never cooked all the way through. So guess what I did with this yummy giant? I took it straight to my mom!

    • Mel says:

      Cammee – what a nice daughter you are!! I used to do the same thing with cookie dough and it would make ME frustrated because the big gigantic cookie would always be burned on the edges and gooey in the middle. I’m glad this version worked out for you!

  109. Kira says:

    This was so good! It was so nice to make the dough and just dump the entire batch on the sheet and press into the circle. This dough was delicious and yet stayed together well after it was baked, cooled and moved onto a plate. So great to have a recipe that is measured out exactly the right size for one giant cookie. Thanks.

  110. how is this different from a reg choc. chip cookie recipe shaped into a big cookie? just curious 🙂

    • Mel says:

      Hi Tia – I don’t know the exact answer, but due to the makeup of ingredients, it cooks more evenly than other cookie doughs I’ve tried to mold into a big cookie. Every cookie recipe has a different ratio of fat, flour, sugar, etc. For some reason, this recipe makes a perfect giant cookie – whatever the science may be!

  111. I love this! You could do so many fun (and yummy) things with it. Thank you for sharing.

  112. grace says:

    we used to request giant cookies decorated with frosting in lieu of a birthday cake. you can’t go wrong, obviously. 🙂

  113. Maria says:

    That is one big cookie. I think I could eat it all by myself:)

  114. Silvia says:

    WOW, this is the size of a pizza!

  115. Lauren says:

    oo i cant wait to try this! i hope my oven doesn’t ruin it though, it bakes a little too hot sometimes

  116. April says:

    This same recipe is in “Kid’s Cook” cookbook the only difference is 1 cup of “mix-ins” like the chocolate chips. It is the best recipe for chocolate chip cookies!

  117. Rachel says:

    You have never failed me, and today you made my day! I was wishing I could make one of these for my son’s soccer coach, but I’ve tried some recipes online that were severely lacking. Now that you’ve posted this one, I know it tastes awesome and I am making two this afternoon during naptime! THANK YOU!!!

  118. Cathryn says:

    This is SO PERFECT for today! I need to make my boys cookies for their father and son campout but I also needed NOT to eat any of it myself. 🙂 This is exactly what I am going to make for them. Again, you have come to the rescue.

  119. Bruce in De Pere says:

    I don’t think I could eat more than two.

  120. I’ve never seen a homemade recipe for this–most people use gross store-bought dough. Thanks for sharing a homemade version! It looks perfect for kids!

  121. Heather H. says:

    I’m going to make these for an end of school treat for my kids teachers!!

  122. Kim in MD says:

    OMG! That cookie is the size of a dinner plate! I have seen giant cookies in the cookie store at the mall, but I have never attempted to bake one at home. Now that you have posted this perfected tested recipe, I will definately make it! Thanks for sharing, Melanie! 🙂

  123. Oh, how fun! I want to make one this weekend. I’ll probably eat the entire thing…

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