Giant Chocolate Chip Cookie Recipe - Allrecipes.com
Giant Chocolate Chip Cookie Recipe

Giant Chocolate Chip Cookie

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"A giant chocolate chip cookie, baked in a pizza pan."

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Ingredients Edit and Save

Original recipe makes 1 (14") cookie Change Servings
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Directions

  1. In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
  2. Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
  3. Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.
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Reviews More Reviews

Most Helpful Positive Review
Aug 21, 2005

I make these ALL THE TIME! I am no good at making perfectly round cookies, so I put the batter into 2 round 8" or 9" cake pans. They come out perfectly round! They are even really good if you put them in the freezer (I forget how I figured this out), so next time we have a birthday at my house I am going to cook the two cookies, freeze them, put a layer of vanilla ice cream between them, decorate the top with chocolate icing and ta-dah! I will have a giant ice-cream cookie sandwitch cake! Someone else should try it (since I do not have another birthday for 6 months) and let me know how it goes! When done baking I flip them unside down on a cooling rack and then flip them back over on another so they are right side up. The presentation is great because, as I said earlier, they are perfectly round. You can also half the recipie if you only need one giant cookie... or make two and give one to a neighbor! Have fun!

 
Most Helpful Critical Review
Oct 30, 2007

Just came out of the oven and I'm completely unimpressed. It looks funny (the texture is off - it seems like it is too lacey with air pockets) and doesn't taste quite right (again, the texture is off and it doesn't taste anywhere near as good as the homemade chocolate chip cookies I made a few weeks ago). I have high hopes for this, though, so I'll try it again and make some changes next time. This time, I made these changes according to other reviews: only 1/2 tsp of salt and only 2 cups of flour. I thought the dough seemed too sticky. Also, didn't use all the batter so I could leave a 1 inch border so it wouldn't overflow the pan. And used parchment paper beneath and on top of cookie for easy release - Baked at lower temp (325) for 27 minutes. NEXT TIME I am going to use the full 2 1/4 cups of flour and will use the parchment on the bottom but not on top. (I couldn't take it out of the oven until the top was cooked enough to pull that parchment on top off and by then I felt the cookie was done too much).

 
Oct 03, 2005

GREAT RECIPE!!! I dont understand what people are talking about as far as spillage goes. I have made this recipe 4 times and all times this cookie came out wonderful!!! maybe this tip will help - I made the dough, used a 16inch pizza pan from walmart ($4) and lined the bottom with parchment paper - then press the dough into a ball in the center - place parchment paper on top and press slightly with my hands into a circle - then i used my pampered chef rolling pin and simply rolled into a perfect circle - about 1 inch from edges. i peeled off the parchment like a dream and baked - no spillage at all - baked great, tasted great - looked professional!! thanks!!!

 
Apr 19, 2008

With the recommendations from other reviewers, the giant cookie was a BIG sucess at my nephew's B-Day party! I only used the 2 cups of flour and 1/2 tsp. salt recommended, and a little extra vanilla. Everyone thought the cookie was moist and delicious! They also thought the cookie was made by the Great American Cookies company. I imitated the frosting decoration they use on their giant cookies (see attached photo).

 
Jan 06, 2010

PLEASE READ! You MUST leave about 2 inches of room around the side for the dough to expand while cooking or it will spill over. This comes out perfectly! I used a very large pizza pan (16 inch) that I bought just for making large cookies like this and that way when I spread the dough out (not too thick), I have enough room to allow the dough to expand. I top with store bought chocolate icing and the buttercream icing from this site because I found those two types closely resemble what the mall cookies taste like. *Update* When I spread the dough on the pan, I add extra dough around the edges/side, because the cook will expand and as the cookie spreads, the edges will thin out and become more brown otherwise. Make sure to add extra dough just to the sides. Using a large pan and adding extra dough around the sides, I still have a little but of extra cookie dough leftover.

 
Feb 10, 2004

I tried to make this recipe in 2 heart shaped pans I have for Valentine's day, and they're about 8" across. Tried to make 2 cookies, and should have made 3 as they didn't quite cook in the middle. Whatever size pan you use, I would esnsure the dough is no more than 1/4-1/2" thick. However, the recipe itself is delish and I'm sure I'll get it right next time! Will also half the salt next time.

 
Feb 03, 2004

This recipe was great! Instead of putting the mix into a pizza pan i put it into 2-9 inch pie pans, which worked out great. I also heat it in the microwave for 15 seconds before eating, for a fresh baked taste! YUM!!

 
Jan 26, 2004

This cookie was amazing! Halved the recipe and baked it in a 9-inch pie pan for 18 minutes. My favorite cookie now!

 

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Nutrition

  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 320 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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