A giant chocolate chip cookie with a golden edge, chewy center, and melty chocolate chips. This recipe delivers the ultimate homemade cookie experience, whether baked as one oversized treat, divided into smaller cookies, or prepared in a mini skillet for sharing.

Why You Will Love This Recipe

• Perfectly chewy texture with crisp edges.

• Packed with melty chocolate chips.

• Customizable for single, double, or skillet cookies.

• Uses simple pantry ingredients.

• Tastes like a bakery-style cookie, fresh from your oven.

Big & Chewy Chocolate Chip Cookie

Few desserts are as universally loved as chocolate chip cookies. Their simplicity, comfort, and timeless flavor make them a staple in kitchens everywhere. This big and chewy chocolate chip cookie recipe takes the classic and amplifies it into a treat that is both nostalgic and exciting.

The texture is what sets this cookie apart. With a chewy center and crisp edges, it captures the ideal balance that cookie lovers crave. Each bite delivers gooey chocolate, sweet dough, and just a hint of salt to keep the flavors interesting.

Making a single oversized cookie gives the dessert a sense of fun and indulgence. There’s something special about slicing into a giant cookie as if it were a cake, sharing it among friends or family, or savoring it slowly with a glass of milk.

The recipe uses simple ingredients but applies them thoughtfully. A touch of cornstarch adds softness, while brown sugar provides moisture and depth. The result is a dough that bakes into a cookie that is golden and chewy without being dry.

Melting the butter partially before mixing ensures the dough comes together smoothly. This step enhances the richness of the cookie while preventing it from spreading too much during baking. It also helps achieve that classic chewy texture.

The chocolate chips are the highlight, of course. By folding them in gently and adding a few on top before baking, you create a cookie that looks as good as it tastes. The melty pools of chocolate against the golden dough make each bite irresistible.

The flexibility of this recipe is another advantage. You can make one giant cookie, two smaller cookies, or even divide the dough into mini skillets for individual servings. Each variation offers a slightly different experience while keeping the same delicious flavor.

Baking at a slightly lower temperature than standard cookies ensures even cooking. The edges set nicely while the center remains chewy and soft. Allowing the cookie to cool on the sheet is essential, as it finishes baking with residual heat.

Patience may be the hardest part of this recipe. The cookie must cool before slicing or serving to ensure the center sets properly. While it’s tempting to dig in right away, waiting results in the perfect chewy consistency.

The addition of a sprinkle of sea salt on top is optional but recommended. It heightens the flavor, balancing sweetness with a subtle savory note. This small detail makes the cookie feel elevated while still comforting.

For a more indulgent treat, serving the cookie warm with a scoop of vanilla ice cream transforms it into a dessert worthy of a restaurant menu. The contrast of warm cookie and cold ice cream is a timeless pairing.

The dough can also be customized. Add chopped nuts for crunch, swap chocolate chips for chunks, or mix in a swirl of peanut butter or Nutella for extra decadence. Each variation brings a new personality to the recipe.

Because the recipe is simple and uses pantry staples, it’s ideal for spontaneous baking. Whenever the craving for something sweet strikes, you likely already have everything needed to whip up a batch.

Whether you’re making it for yourself, sharing with friends, or serving at a gathering, this big and chewy chocolate chip cookie delivers joy in every bite. It’s proof that sometimes the simplest desserts are the ones we treasure most.

Servings

1 large cookie (or 2 smaller cookies, or 2 mini skillet cookies)

Time

• Prep time: 15 minutes

• Bake time: 16–17 minutes

• Cooling time: 20 minutes

• Total time: About 55 minutes

Ingredients

• ¼ cup + 1 tbsp (38 g) all-purpose flour

• ¼ teaspoon cornstarch

• ⅛ teaspoon baking soda

• ⅛ teaspoon salt

• 1 ½ tbsp (21 g) unsalted butter

• 2 tbsp (28 g) brown sugar

• 2 tbsp (25 g) granulated sugar

• 1 egg yolk

• ½ teaspoon vanilla extract

• 2 ½ tbsp (28 g) chocolate chips

Instructions

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.

2. Mix flour, cornstarch, baking soda, and salt in a bowl.

3. Melt butter halfway in the microwave, about 25–30 seconds. Stir until smooth.

4. Whisk in sugars until blended. Add egg yolk and vanilla.

5. Stir in dry ingredients until combined. Fold in chocolate chips.

6. Shape dough into a mound on prepared sheet, or divide into two smaller portions.

7. Bake for 16–17 minutes until edges are set and center looks slightly underbaked.

8. Cool on the baking sheet for 20 minutes before slicing or serving.

Tips

• For a bakery-style look, press a few chocolate chips on top before baking.

• Sprinkle with flaky sea salt after baking for extra flavor.

• Serve warm with ice cream for a skillet-cookie experience.

• Do not overbake; the center will continue to cook as it cools.

• Double the recipe easily to make larger portions.