What's better than a batch of gooey and chewy chocolate chip cookies? A GIANT chocolate chip cookie! This cookie isn't only deliciously ooey, gooey, chewy, and perfect, it ALSO comes together in one bowl and is egg free! Because it's so huge, this cookie is extra gooey and chewy when warm, but still sets up to a firm cookie texture if you wait a bit.

giant chocolate chip cookie on parchment lined baking sheet

why make this giant chocolate chip cookie?

one-bowl: Less clean up, more eating up!
GIANT: Is there anything better than a giant CCC??
Easy & quick: This cookie dough whips up in no time, and you also save time by dropping 1 huge blob of dough onto your baking sheet as opposed to portioning out scoops!
Melted butter: No waiting around for butter to soften.
Eggless: I honestly like eggless chocolate chip cookies more and you can't even taste any difference!
Customize the texture: When this cookie is fresh, it's super SUPER ooey and gooey - which is my favorite kind of cookie! But if that's not your cup of tea - you can let it cool completely until it sets up into a perfectly sturdy yet chewy cookie texture.

eggless cookie dough

If you give someone a bite of this cookie and bite of a cookie made with eggs, I'm willing to bet they'll never know the difference! This is a super small batch of cookie dough, so if I did include eggs, we'd either need to split a whole egg in half or use an egg yolk. Either option would leave you stuck with leftover egg, and that's always a pain. Soooo instead, we're using my favorite egg substitute in cookies: milk + cornstarch!

A hint of cornstarch whisked in with the dry ingredients helps add structure to the cookies while preventing overspreading. Milk added in with the wet ingredients adds the moisture we usually get from an egg as well as a hint of richness! Both work together to be the perfect substitute for eggs in this recipe.

how to make a giant chocolate chip cookie

1. Whip together butter and 2 sugars. Keep whisking until the mixture is well combined and forms a thick paste (left picture below). As you whisk, the butter's going to want to separate from the mixture. Once it's fully whipped to perfection, you won't see that separation happening.
2. Whisk in remaining wet ingredients to combine.

single giant chocolate chip cookie butter and sugars whipped together in bowl

single giant chocolate chip cookie wet ingredients combined in bowl

3. Add flour and chocolate chips. Mix together until you have a thick cookie dough. That's all there is to making this unbelievably quick and easy cookie dough!

single giant chocolate chip cookie dry ingredients and chocolate chips added to bowl with wet ingredients

single-giant-chocolate-chip-cookie-cookie-dough-in-bowl

4. Shape & bake. Plop the cookie dough onto a large parchment lined baking sheet and form into a rough disk. This dough will spread quite a bit so shape the disk to be about 5 to 6 inches large. Bake until golden brown along the edges.
5. Cool and serve!

single giant chocolate chip cookie cookie dough ball on parchment lined baking sheet

giant chocolate chip cookie slice in plate

giant chocolate chip cookie slice in plate with piece of cookie on fork

how to tell when this cookie is baked

This cookie is HUGE, but bakes up surprisingly quickly for its size. The cookie needs about 15 to 20 minutes to cook through. The edges will look slightly browner than the rest of the cookie and have a light crinkle to them. The center may look slightly underdone, but it will continue to cook through and set from the residual heat of the pan.

how to serve a giant cookie

I love serving this cookie with a heaping scoop of vanilla ice cream, but it's definitely just as delicious as is! If you like an extra gooey cookie, serve it straight off the baking sheet after it's cooled for about 10 to 15 minutes (it's very difficult to move when it's still soft, so right off the baking sheet is definitely the way to go when it's warm!)

If you like a cookie with more of a set center, allow the cookie to cool completely until the chocolate chips are no longer shiny and you can lift the cookie without it bending. This style is a lot easier to move around!

Whichever you choose, you can serve the cookie in slices or just dig in with your fingers or fork!

storage

To store, cool completely then keep this giant cookie covered tightly with plastic wrap or stored in a large plastic bag. The less air it's exposed to, the longer it will keep!

This cookie will keep for about 5 days at room temperature or 1 to 2 weeks in the fridge. This cookie will set up as it cools, so feel free to warm it in your oven before enjoying for a gooier cookie!

watch how to make this giant chocolate chip cookie

check out these other recipes!

• Chocolate Chip Cookie Brownies
• Oatmeal Chocolate Chip Cookies
• Red Velvet Cupcake Cookies
• Chewy Chocolate Chip Cookies Without Eggs

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

Giant Chocolate Chip Cookie Recipe

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5 from 2 reviews

Author: Mimi
Total Time: 45 minutes
Yield: 1 giant cookie

Print Recipe

Description

Ingredients

¼ cup (60g) unsalted butter, melted and cooled
¼ cup (50g) packed brown sugar, light or dark
2 tablespoons granulated sugar
2 tablespoons milk
½ teaspoon pure vanilla extract
½ cup (85g) semi-sweet chocolate chips (+more for sprinkling on top)
½ cup + 2 tablespoons (80g) all-purpose flour, spoon & leveled
1 tablespoon cornstarch
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt

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Instructions

Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
In a medium bowl, combine butter, brown sugar, and granulated sugar. Whisk together until it forms a paste and you no longer see butter separating from the sugar.
Add milk and vanilla and whisk to combine.
Add in chocolate chips and remaining dry ingredients. Fold together until you get a streak free cookie dough.
Drop all the cookie dough onto the center of your parchment lined baking sheet. Form the dough into a roughly 5 inch disk. The cookie dough spreads out quite a bit, so you want to make sure you have at least 2 inches of space between the edges of the cookie dough and the sides of your baking sheet.
Bake the cookie in the center of your preheated oven for 15 to 20 minutes, or until the sides are golden brown and crinkly and the very center looks just slightly underdone. The center will continue to cook through as the cookie cools!
Cool the cookie on your baking sheet for 15 to 20 minutes for a warm / gooey cookie or let it sit for about 1 to 2 hours or until firmed up to a crisper texture! If you want to serve this cookie on the gooier side, I recommend enjoying it straight off the baking sheet - it's really difficult to move when it's that soft and delicate!

Equipment

Mixing Bowls

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