This giant chocolate chip cookie brings a bakery-style treat to your kitchen: thick and oversized with crisp, buttery edges and a soft, gooey center. It’s simple to make and can be baked in either an air fryer or a conventional oven for an easy, crowd-pleasing dessert.
Chocolate chip cookies are a timeless favorite because they balance chewy texture and melting chocolate perfectly. This recipe scales up all that goodness into one large cookie—no portioning required. Pack the dough into an 8-inch springform pan and bake. Serve warm with vanilla ice cream for a simple, impressive dessert.
An air fryer works especially well: it heats quickly, uses less energy than a full oven, and produces a reliably even bake. If you prefer the oven, the method below works equally well.
Here’s What You’ll Need
This no-chill recipe moves from mixing bowl to oven in minutes. Use an 8-inch springform cake pan for easy removal (confirm it fits your air fryer basket if using one). Most ingredients are pantry staples:
- Butter: Unsalted, softened to room temperature (not melted).
- Sugars: Light brown sugar and optionally some granulated sugar; the recipe works with brown sugar alone.
- Vanilla: Vanilla bean paste or extract.
- Egg: One large egg at room temperature (use just yolks for a richer result if you prefer).
- Dry ingredients: All-purpose flour, rolled oats, baking powder, baking soda and salt.
- Chocolate: About 1 cup (175 g) semi-sweet chocolate chips; use a mix of sizes for a bakery look if desired.
How to Make the Giant Chocolate Chip Cookie
Time needed: 30 minutes
- Cream butter and sugar
Beat the softened butter, sugar and vanilla in a stand mixer fitted with a paddle attachment or with a hand mixer until smooth. Add the egg and mix until combined, scraping the bowl as needed.
- Add dry ingredients
Add one-third of the flour, then the salt, baking powder, baking soda and half the oats. Mix on low or fold with a spoon, then add the remaining flour and oats and combine until incorporated.
- Fold in chocolate chips
Fold in most of the chocolate chips with a wooden spoon, reserving about one-third to press onto the top for an attractive finish. Press the dough into a greased, lined 8-inch springform pan and level the surface. Press the reserved chocolate chips into the top.
- Air fryer baking
Preheat the air fryer to 320°F (160°C). Place the pan in the basket and bake for 25–28 minutes, until the edges are set and the center remains slightly soft.
- Oven baking
Preheat the oven to 360°F (180°C). Bake for 30–35 minutes, until the edges are set. The cookie will continue to firm up as it cools.
- Cool and serve
Allow the cookie to cool in the pan for about 5 minutes, then transfer to a rack and release the springform. Serve warm with vanilla ice cream and chocolate sauce.
Recipe Notes and Tips
- Storage: Keep slices in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate up to 5 days; reheat individual slices in the microwave for 10–14 seconds to restore a soft, melty center.
- Freezing: You can freeze slices wrapped well for longer storage; thaw and reheat gently before serving.
- Variations: Stir in mini eggs, M&Ms, chopped nuts or different chocolate varieties to customize the cookie.
Frequently Asked Questions
Yes. This recipe will yield about 8–10 standard cookies. Scoop dough onto a lined baking tray, press extra chocolate chips on top, flatten slightly and bake at 375°F (190°C) for 10–12 minutes. Let them rest on the baking sheet for 10–15 minutes to firm up.
No. Using softened butter and a higher ratio of dry ingredients keeps the cookie thick without chilling.
An 8- or 9-inch oven-safe skillet works well in the oven. A springform pan is recommended for easy release, but other cake pans or skillets are fine if handled carefully.
If you make this giant chocolate chip skillet cookie, try it warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce. Enjoy—and feel free to adapt mix-ins and toppings to suit your taste.
Giant Chocolate Chip Cookie
Equipment
- Digital scales
- Measuring cups and spoons
- Cordless hand mixer or stand mixer
- Mixing bowl
- 8-inch springform cake tin
Ingredients
For the cookie
- 6 tbsp (90 g) unsalted butter, softened
- ¾ cup (150 g) light brown sugar
- 1 large egg
- 1 ¼ cups (150 g) all-purpose flour
- 1 cup (90 g) rolled oats
- 1 tsp vanilla bean paste or extract
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (175 g) semi-sweet chocolate chips
For the chocolate sauce
- ½ cup (120 ml) heavy cream
- ½ cup (85 g) semi-sweet chocolate chips
- 2 tbsp honey
- 1 tbsp cocoa powder
Instructions
Prepare the cookie
- Grease an 8-inch springform pan and line the bottom with parchment paper.
- Beat butter, brown sugar and vanilla until smooth. Add the egg and mix to combine.
- Add one-third of the flour, then salt, baking powder, baking soda and half the oats. Mix on low, then add remaining flour and oats and combine.
- Fold in most of the chocolate chips, reserving some to press on top. Press dough into the pan and level the surface.
Bake in the air fryer
- Preheat the air fryer to 320°F (160°C) and bake the pan for 25–28 minutes, until the edges are set and the center is slightly soft. Let the pan rest in the basket for 5 minutes, then transfer to a rack and release.
Bake in the oven
- Preheat the oven to 360°F (180°C) and bake for 30–35 minutes, until the edges are set. Cool in the pan for at least 5 minutes before transferring to a plate.
Make the chocolate sauce
- While the cookie cools, combine the sauce ingredients in a small saucepan and warm gently until the chocolate melts and the sauce is smooth. Add a splash of milk if needed to thin.
Slice and serve
- Slice and serve slightly warm with vanilla ice cream and chocolate sauce.
Notes
- Storage: Store slices in an airtight container at room temperature for 2–3 days or in the fridge up to 5 days. Reheat briefly to revive the soft center.
Nutrition
Nutritional information is approximate and will vary with ingredients and serving sizes.