This Easy Bakery Style Giant Chocolate Chip Cookie is based on my favorite chewy chocolate chip cookies that we sell at The Flour Barn Bakery. I took my favorite chocolate chip cookie recipe, pressed it in a pan, sprinkled it with some flaky sea salt and it came out of the oven ooey, gooey and delicious. This recipe is a perfect way to mix up your birthday cakes or just add a little excitement to any cookout!
Tips for Baking Cookies
- Cream your fats and sugars for at least 5 minutes. The first step to making most cookie recipes is usually to mix together your fats, often butter, and your sugars. This is such an important step and should not be overlooked. As you blend together the sugar with the butter, you are incorporating air into your batter that will keep your cookies from flattening like pancakes as they bake. Mix in a stand mixer with a paddle attachment for at least five minutes and you’ll notice that during this time the butter will go from a pale yellow to an almost white color. This is a good sign that your cookies are going to turn out awesome!
- Fully incorporate your eggs. There is a fear when making cookies that you’re going to over beat your eggs and ruin your cookies and, as a result, it is easy to actually under beat the dough at this point. You want your eggs to be fully incorporated and evenly distributed. Let the dough beat for about one minute.
- Add your dry ingredients at one time and pulse in until just incorporated. The moment you add flour into your batter, gluten begins to form. More gluten development equals tougher, dry cookies. In order to have nice soft, tender cookies, only mix your dry ingredients until just blended. You should not be able to see any dry flour in your batter or streaks of dry ingredients.
- Chill Your Dough Properly. You can chill the dough for a minimum of 1 hour, but this recipe does get better with time. More time in the fridge equals more flavor, a better texture and a richer color. For best results chill for 24 to 72 hours.
Giant Cookie Cake
The reason I set out to master the Giant Chocolate Chip Cookie Recipe is because it is my Brother In Law’s favorite dessert. Some context–my brother-in-law is 12 and is closer in age to my son than to my husband and me. That being said, he is probably the most difficult member of my family to impress. My intricate croissants and danishes are nothing to him, but when he saw a giant chocolate chip cookie (aka pizcookie) he lost his mind. That is when I knew I had to make one.
I practiced so that I could surprise him on his birthday with one. Topped with vanilla ice cream, chocolate syrup and whipped cream we presented him with his surprise birthday treat. His eyes grew huge, and I couldn’t help but feel proud of myself for finally impressing him.
Ingredients for the Best Chocolate Chip Cookies
Basic cookie ingredients, with an amazing result.
- Butter– I always use salted butter for baking because I feel that most baked goods are not salty enough. I never use melted butter for cookies because I feel that it cannot properly cream with the sugars if melted.
- Brown Sugar– Remember to pack your sugar when measuring, or ensure you have the perfect amount by measuring your ingredients by weight!
- Granulated Sugar– Lots of sugar in this one…
- Eggs
- Vanilla extract
- Flour– I use all-purpose flour for this giant cookie recipe.
- Baking soda
- Baking Powder
- Kosher salt – This recipe has Kosher salt in the recipe and is sprinkled on top of your Giant Chocolate Chip Cookie before it bakes. This recipe calls for 1 1/2 teaspoons of Kosher salt, but you can use regular salt. Just decrease the amount to one teaspoon.
- Chocolate chips– I prefer semi-sweet chocolate chips, but you can use milk chocolate chips, dark chocolate chips or chocolate chunks.
Equipment for our Giant Chocolate Chip Cookie
- Mixer: I use a Kitchen Aid Electric mixer, but you can easily use a hand mixer for this. I always use the paddle attachment on medium speed to properly cream my fats and sugars (as mentioned earlier). If using an electric mixer, remember that the bowl of a stand mixer should be properly scraped with a rubber spatula to make sure all ingredients are properly and equally mixed. You could also make these cookies using a wooden spoon and a large bowl, but it would definitely be a workout…
- Cast Iron Skillet: A 9-inch skillet has always worked for me for the amount of people I am serving. However, this recipe is big enough for a 12-inch skillet. I use a cast iron skillet because it gives the cookie a great crust and allows it to maintain its thickness without allowing the cookie to spread too much. It ensures crispy edges, a chewy center, and an overall gourmet cookie to satisfy any cookie craving.
- Kitchen Scale: I might write this on my gravestone, every baker need to use a kitchen scale! This ensures you are measuring your ingredients accurately and consistently every time. And it saves you a mess!
Tip for Your Giant Chocolate Chip Cookie
Mold the Dough Before Chilling
The dough is much less malleable after chilled so I have come up with a method to solve this. First choose the pan you will be using. As I mentioned, I use a 9-inch cast iron skillet. I start by lining the skillet with plastic wrap. I then press my cookie dough into the skillet the way I want it to bake. Then I cover the top of the dough and simply flip it out of the skillet and pop it into my fridge. When I was ready to bake I got the dough out, unwrapped it and sat it into the skillet.
You will have extra dough
Unless you use a 12 in pan, you will most likely have dough left. That’s great! They last for three days in the fridge, so keep the dough and make yourself a few small batch chocolate chip cookies when you get that cookie craving…
It will Have a Soft Center
It may be nerve racking to have the center of your bake still doughy in the middle. When using a giant cookie pan it is common for the center to be less done than the edge. However, if you bake it for 30 minutes you can trust that it is baked to a healthy temperature and that, once cooled, it will be a yummy gooey–not underdone–cookie!
Easy Bakery Style Giant Chocolate Chip Cookie
You must give this recipe a try! Your taste buds will thank you and you may never make regular chocolate chip cookies again. So the next time you have a birthday party, cook out, bake sale, or someone begging you to make them a cookie pizza, you will have the perfect recipe. I hope you enjoy your Giant Cookie and let us know what you think of this recipe!
Hi! I am Lily, one of the owners of The Flour Barn Bakery and writer for The Flour Barn Homestead. I hope you enjoy this recipe:)
Easy Bakery Style Giant Chocolate Chip Cookie Recipe
Ingredients
- 435 g (3 2/3 cup) All Purpose Flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt (plus a little more for sprinkling on top)
- 282 grams (2 1/2 sticks) or (1 1/4 cups) salted butter
- 255 grams (1 1/4 cups) packed brown sugar
- 240 g (1 cup + 2 tablespoons) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 510 g (3 Cups) of Semi Sweet Chocolate Chips
Directions
- Whisk flour, baking soda, baking powder and salt in a medium bowl.
- Using a mixer with a paddle attachment, cream butter and sugars together until very light in color, about 5 minutes.
- After creaming the sugar and fat properly, add eggs and stir in the vanilla.
- Reduce speed to low and pulse as you add dry ingredients. Mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
- Cover the skilled that you are using with plastic wrap. Pour the dough into the skillet and press into the shape you desire. Cover with plastic wrap and flip out of the skillet. Refrigerate the dough disc for a minimum of 1 hour. For best results refrigerate for 24 to 72 hours.
- When ready to bake, preheat oven to 335°F. Prepare the pan by greasing it with butter.
- Bake for 25- 30 min. The edges should look golden, and the center still a little gooey.
- Place on wire rack to cool for at least 5 minutes. Top as you wish and enjoy!
