Ever baked a cookie so big it could double as a birthday cake? I have, and let me tell you, it was glorious. This giant chocolate chip skillet cookie is my go-to when I’m craving something rich, chewy, and over-the-top—like, in the best way. Think thick edges, soft centers, gooey chips, and a dash of rebellion because we’re skipping the spooning and rolling. I love using a cast iron skillet for this one because it heats evenly and gives you that crispy bottom everyone fights over. It’s a one-bowl situation, minimal cleanup, and you can serve it straight from the skillet. Add a scoop of vanilla ice cream and—boom—dessert just leveled up. Whether you’re feeding a crowd or just your own cookie-loving heart, this large chocolate chip cookie hits the sweet spot. Oh, and if you sneak a bite before it cools completely, I won’t judge. That’s honestly the best part.
Table of Contents
1) Key Takeaways
2) Easy Giant Chocolate Chip Skillet Cookie Recipe
3) Ingredients for Giant Chocolate Chip Skillet Cookie
4) How to Make Giant Chocolate Chip Skillet Cookie
5) Tips for Making Giant Chocolate Chip Skillet Cookie
6) Making Giant Chocolate Chip Skillet Cookie Ahead of Time
7) Storing Leftover Giant Chocolate Chip Skillet Cookie
8) Try these dessert recipes next!
9) Giant Chocolate Chip Skillet Cookie
10) Nutrition
1) Key Takeaways
You only need one bowl and a cast iron skillet to make it.
The edges get golden and crisp, the center stays soft and gooey.
Serve warm straight from the skillet with a scoop of ice cream.
Perfect for birthdays, movie nights, or just a serious cookie craving.
2) Easy Giant Chocolate Chip Skillet Cookie Recipe
Have you ever skipped the whole batch-baking thing and just made one huge cookie? That’s exactly what this chocolate chip cookie recipe delivers. Instead of waiting by the oven, scooping dough tray by tray, we press the dough into one big cast iron skillet and bake it once. Less work, more wow.
One of the things I love most about this recipe is how forgiving it is. Forgot to soften the butter? It’ll still turn out. Not a fan of semi-sweet chocolate chips? Swap in dark, white, or chopped-up candy bars. The beauty of a homemade chocolate chip cookie recipe like this one is that it’s customizable and still foolproof.
This large chocolate chip cookie has crisp edges and a soft middle. It’s easy enough for a casual Saturday bake and showy enough to stand in for a birthday cake. If you’re craving chewy chocolate chip cookies but don’t want the fuss, this is your answer.
3) Ingredients for Giant Chocolate Chip Skillet Cookie
Butter: Two sticks, softened. The butter makes this cookie rich and gives those glorious golden edges.
Brown Sugar: A cup of brown sugar adds depth and a soft, chewy texture that white sugar alone just can’t give.
Granulated Sugar: Only half a cup here. It adds crispness and helps the cookie hold its shape.
Eggs: Two large eggs bind everything together and bring moisture to the dough.
Vanilla Extract: Go for the real stuff if you can. It adds warmth and rounds out the chocolate flavor beautifully.
All-Purpose Flour: The structure of the cookie. Don’t overmix or you’ll lose that tender middle.
Baking Soda: Helps the dough rise slightly so the center stays soft and the edges puff up just enough.
Salt: Just a little, to balance all that sweet.
Chocolate Chips: I used two cups of semi-sweet chips. You can chop up a chocolate bar or mix in chunks, too.
4) How to Make Giant Chocolate Chip Skillet Cookie
Step 1. Preheat your oven to 350°F. No surprises here, just standard oven warm-up time while you make your dough.
Step 2. In a big bowl, beat the softened butter with both sugars until smooth and fluffy. You’re aiming for creamy, not greasy.
Step 3. Add the eggs one at a time, mixing between each. Stir in the vanilla and give it all a good mix.
Step 4. Sprinkle the flour, baking soda, and salt over the wet mix. Stir until the flour disappears. Don’t overthink it, just stop when it looks like cookie dough.
Step 5. Fold in the chocolate chips with a spoon or your hands. Make sure they’re spread out evenly in the dough.
Step 6. Press the dough into a greased 10-inch cast iron skillet. Smooth the top with your palm or spatula. It’ll look rustic—and that’s a good thing.
Step 7. Bake for 25 to 30 minutes until the edges are golden and the center is just barely set. It should jiggle a tiny bit when you shake the pan.
5) Tips for Making Giant Chocolate Chip Skillet Cookie
Let the butter come to room temp, but don’t melt it. Melted butter will make the dough greasy and change the texture.
Use a cast iron skillet. It distributes heat evenly and gives you that signature golden bottom that cookie lovers chase.
Don’t skip the cool-down. Even though it smells like heaven when it comes out of the oven, give it a few minutes before diving in. It firms up and cuts cleaner when it’s slightly cool.
6) Making Giant Chocolate Chip Skillet Cookie Ahead of Time
If you want to prep this cookie ahead, make the dough and press it into the skillet, then cover it and pop it in the fridge. You can bake it later that day or even the next.
Baking from chilled dough may need a few extra minutes, so keep an eye on it. You want the edges golden and the middle just set.
You can also freeze the baked cookie. Wrap slices tightly and freeze them for up to a month. Warm in the microwave for 15 seconds to bring it back to soft, chewy bliss.
7) Storing Leftover Giant Chocolate Chip Skillet Cookie
Cover the skillet with foil or scoop slices into an airtight container. It’ll keep on the counter for up to three days, or in the fridge for a week.
Want that fresh-baked texture? Reheat a slice in the microwave for about 10 seconds. Add ice cream if you’re feeling fancy.
If the cookie starts to harden, a quick warm-up softens the chips and revives that chewy texture we all love in chocolate chip cookies.
8) Try these dessert recipes next!
9) Giant Chocolate Chip Skillet Cookie
Giant Chocolate Chip Skillet Cookie Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy.
- Add the eggs and vanilla extract, then mix until combined.
- Stir in the flour, baking soda, and salt. Mix until the dough just comes together.
- Fold in the chocolate chips evenly.
- Press the cookie dough into a 10-inch cast iron skillet.
- Bake for 25 to 30 minutes, or until the edges are golden and the center looks just set.
- Let cool for 10–15 minutes before slicing or scooping with ice cream.
10) Nutrition
Serving Size: 1 slice | Calories: 380 | Sugar: 27g | Sodium: 160mg | Fat: 18g | Saturated Fat: 11g | Carbohydrates: 52g | Fiber: 2g | Protein: 4g | Cholesterol: 45mg
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