Giant Chocolate Chip Cookie
Cookies can be crazy beautiful and complicated, but my favorite type will always be a gooey, chewy chocolate chip cookie. What could possibly be better than that? Not much, but this giant chocolate chip cookie with waffle cone bits and mini marshmallows might just be a contender.
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This recipe was originally published on June 27, 2019. It was updated on August 18, 2022.
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Story Time
I loooove getting recipe suggestions from my readers. It sometimes takes me a long time to get around to it, but eventually I will! An old friend of mine requested a giant cookie recipe back when I first started Bakes & Blunders. This gem deserved a bit of an update, so I decided to remake it a few years later.
I immediately knew I would use my favorite chocolate chip cookie recipe as a base and it would be so easy to create. But I kept getting distracted by other recipes. Seriously, I’m like that fish obsessed with bubbles in Finding Nemo. Except for me, it’s food, cake, and recipes. It might have taken me the better part of a year, but I made a giant chocolate chip cookie!
Giant Chocolate Chip Cookie with Waffle Cone Bits & Mini Marshmallows
If you haven’t read my post about Walnut Chocolate Chip Cookies, go do that. You need these cookies in your life because they are life. For this recipe, I decided to skip the walnuts because Ben is not a fan. Use your favorite cookie mix-ins like peanut butter chips, mint chips, salted caramel chips, regular caramel nuggets, coconut, butterscotch chips…
When I was on the hunt for the espresso morsels for the espresso chip cookies, I stumbled across a bag of Hot Fudge Sundae Morsels & More from Nestle (that’s a store locator link to help you find it!). It’s an 8 oz bag of chocolate chips, waffle cone bits, and mini marshmallows. If you can’t find this product, just whip up your own mix.
Cast Iron Skillet Baking
Since I already knew what recipe to use, I had to decide on a method for baking this giant chocolate chip cookie. At first, I considered free forming the dough into a big cookie on a baking sheet. But I was concerned about spreading and losing the shape.
So then I landed on using a cast iron skillet. It makes a thicker cookie, but you don’t have to worry about the shape at all. Kinda like when I made the Irish soda bread. Plus, if you have a well maintained skillet, clean up is a breeze!
It’s Bake Time
While I prepared the dough, I placed the cast iron skillet in the oven to warm up as the oven preheated. Cold iron + hot stove = not good. Then I rubbed a chunk of butter all over the warm skillet to prevent the giant chocolate chip cookie from getting stuck. Once the dough was ready, I plopped it, ever so gracefully, into the greased skillet and used my offset spatula to spread it around.
I prefer a chewy, gooey, almost under baked chocolate chip cookie, so I baked this bad boy for 25 minutes. You could easily tack on time if you prefer a crunchier “crust”. There’s no way this giant chocolate chip cookie is going to be truly crunchy because it’s so thick. You could probably tack on an additional 5- 10 minutes, but be sure to watch the edges. Cover with foil if it starts to get too brown.
Related Reading: 8 Cookie Tips & Tricks You Need To Know
Other Baking Options
If thinner sounds better to you, I would free form half of the dough on a parchment lined baking sheet and make it less than a half inch thick. You could either use the sides of a springform pan to “frame” it or draw a 9 inch circle on the reverse side of the paper. Cover the baking sheet in cling wrap and chill for up to an hour, but at least 20 minutes, to minimize spreading. Then just bake it for about 20 minutes. Keep an eye on it in case it needs more or less time.
This recipe is for a standard 9 inch cast iron skillet, but what if you have one of those mini guys? I have a GREAT idea about this. Use a big cookie scoop to portion out the dough into single servings. Wrap them up individually and freeze or fridge them until you’re hungry. Place the dough (thawed if frozen) in the mini skillet and bake until golden brown. Instant cast iron skillet chocolate chip cookie.
My Thoughts on this Cookie
This was a darn fine giant chocolate chip cookie. It’s a heck of a thick cookie though. More like a giant chocolate chip cookie cake. I think this recipe would also be fantastic if you divide the dough in half. Bake half of it in a cast iron skillet and fridge or freeze the remaining dough to enjoy later.
I also see people top skillet cookies with a nice scoop of vanilla ice cream. That would be amazing! I seriously considered this, but our freezer is fit to explode right now, so I decided to skip this. Cold ice cream and a warm giant chocolate chip cookie sound absolutely amazing. Now I kinda wish I had bought that ice cream…
Enjoy!
Take your love for chocolate chip cookies to the next level with this GIANT chocolate chip cookie recipe. Use a cast iron skillet to create this cookie/pie/cake masterpiece and bring it to your next get together. Or eat it by yourself while you binge watch Netflix. Live your best life. Tell me what flavors you use in this cookie! Classic chocolate chips? Salted caramel chips? Nuts?
Giant Chocolate Chip Cookie
Ingredients
- 9 oz all- purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 6 oz softened unsalted butter plus 1 tablespoon for the skillet
- 5.5 oz brown sugar
- 1.75 oz sugar
- 1 egg room temperature
- 1 tbsp vanilla
- 8- 9 oz mix ins: chocolate chips, waffle cone bits, freeze dried marshmallows, etc.
Instructions
- Preheat the oven to 350℉ and place the cast iron skillet in the oven to heat as well.
- Once the oven is done preheating, take the skillet out and rub the extra butter over the bottom and sides. Set the skillet to the side to finish making the cookie dough.
- Meanwhile, in a medium bowl, whisk together the flour, cornstarch, baking soda, and salt and set aside.
- In a stand mixer, cream the butter and both sugars on low until fluffy and combined, about 2 minutes. Scraping down the sides of the bowl as needed. Add the egg and vanilla and beat until combined.
- Add the dry ingredients to the wet and mix until just combined. Some streaks of flour are perfectly fine. Add the mix ins, reserving a handful or two for topping the dough, and beat on low for just a few seconds to combine.
- Dump the cookie dough into the prepared skillet. Use an offset spatula or a rubber spatula to spread the dough into an even layer. Top with the reserved mix ins and lightly press them into the dough.
- Bake for 25- 30 minutes. Cool in the pan completely before serving.
Notes
- It's best to use a room temperature egg. If you forget to take it out in advance, place it in a glass and cover in warm water while you prepare the rest of your ingredients.
Colleen
Hi there! I’m Colleen, a novice baker with a passion for learning and improving my bakes… and blunders. On Bakes and Blunders, you can find all sorts of tasty recipes that range in difficulty, but most importantly, I’ll try to explain the reason behind important steps. If you know why a recipe works, you can tweak and adapt it to suit your unique tastes, and you’ll be able to reliably produce some very delicious treats. If you love baking and want to expand and grow your skills, or if you are a casual baker and just need some pointers, my blog is right up your alley! Join me on my baking journey and we’ll learn how to make more impressive recipes together.
8 Comments
Ashley
This looks amazing! I’ve been searching for a great, large chocolate-chip cookie recipe and I think I’ll give this one a whirl soon!
Colleen
Let me know how it goes! This cookie dough makes the BEST cookies ever. Small, big, giant. Doesn’t matter, they’re always the best.
Sylvia
Oh my goodness, my grands will love this! Putting it on my bucket list of things to do with them this summer! Shared x2
Colleen
This is a perfect treat for kids! Plus, they’ll enjoy getting to help in the kitchen. Granted, my son was far ore interested in sampling the chips, but that’s okay 😉
Erika
Yum, I love this! I can see this being a big hit in our house.
Colleen
It’s a great recipe for anyone who likes simple desserts without the fluff.
Angela Greven | Mean Green Chef
These are so fun! I bet they would be a hit all the way around and butterscotch is always a welcome addition! 🙂
Colleen
My husband suggested the butterscotch and stuck to his guns even when I cam up with a dozen other additions. He made a great call. They were delicious!