Description
This Giant Cookie recipe creates a soft, chewy, and perfectly golden large cookie that’s ideal for sharing. Featuring a buttery dough rich with chocolate chips and topped with decadent chocolate buttercream frosting, it’s a delicious treat perfect for celebrations or cozy gatherings.
Ingredients
Cookie Dough
- 1/2 cup salted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate chips, divided (1/2 cup + 1/4 cup)
Frosting
- 1/2 batch chocolate buttercream frosting (ingredients typically include butter, powdered sugar, cocoa powder, vanilla, and milk or cream)
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Prepare your baking pan by either spraying it with cooking spray or lining it with parchment paper cut to fit the shape of the pan if using a specialized giant cookie pan. This prevents sticking and ensures easy removal.
- Mix butter and sugars: In a large mixing bowl, beat together the softened salted butter, granulated sugar, and brown sugar using an electric mixer or by hand until the mixture is light and fluffy. This should take about 2 minutes and helps incorporate air for a soft cookie texture.
- Add egg and vanilla: Crack in the large egg and add the vanilla extract to the bowl. Mix thoroughly until well combined and the batter is smooth and creamy.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until a uniform cookie dough forms. Avoid overmixing to keep the cookie tender.
- Add chocolate chips: Fold in 1/2 cup of the semisweet chocolate chips evenly into the dough. Then, transfer the dough into the prepared pan and spread it evenly. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the dough and gently press them into the surface for an attractive, chocolate-studded finish.
- Bake the cookie: Place the pan in the preheated oven and bake for 14 to 16 minutes, or until the edges are golden brown and a toothpick inserted near the center comes out with a few moist crumbs. Baking times may vary slightly depending on oven and pan type.
- Cool the cookie: Remove the cookie from the oven and allow it to cool completely in the pan. Cooling ensures the cookie sets and prevents crumbling when frosted and sliced.
- Frost and decorate: Prepare the chocolate buttercream frosting if not already done. Using a piping bag with a star tip or a spoon, pipe swirls of frosting around the border of the cooled cookie. This adds flavor, texture, and a visually appealing finish.
- Serve: After frosting, cut the giant cookie into 10 servings and enjoy this indulgent treat with family or friends.
Notes
- Ensure the butter is softened for easier mixing and better texture.
- Cornstarch helps create a softer and tender cookie.
- Do not overbake to keep the cookie chewy rather than crunchy.
- If you don’t have a giant cookie pan, a round cake pan or cast iron skillet works well.
- Chocolate buttercream frosting can be prepared ahead and refrigerated; bring to room temperature before piping.
- For a dairy-free version, substitute butter and chocolate with dairy-free alternatives and use a suitable frosting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
