Giant Chocolate Chip Cookie (Air Fryer Or Oven)

By Lucy Parissi

5 from 1 vote

, Published Mar 18, 2026

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This Giant Chocolate Chip Cookie recipe delivers the ultimate bakery-style experience at home – think thick, oversized with buttery crisp edges and incredibly gooey in the middle. Bake it in the air fryer or the oven for the easiest crowd-pleasing dessert!

A giant chocolate chip cookie topped with three scoops of vanilla ice cream and chocolate drizzle sits on a plate. One slice is cut and slightly pulled out; a knife and chocolate chips are nearby.

Chocolate chip cookies are a classic for good reason – they deliver the perfect combination of chewy texture and gooey chocolate! I haven’t met anyone who doesn’t LOVE them, but you know what’s even better? A GIANT chocolate chip cookie 😉

Just as easy to make, or even easier in fact as do you don’t have to portion out the dough. Simply pack it into a springform cake pan and pop it in the air fryer or the oven. Serve warm topped with ice cream and you are sure to wow everyone!

I love to bake this giant cookie in my air fryer – no need to warm up the entire kitchen using the oven and it bakes perfectly and quickly every time.

A giant chocolate chip cookie cake is topped with vanilla ice cream scoops and chocolate shavings, served on a round metal tray with a knife, fork, and extra ice cream in a bowl on a textured dark surface.

Table of Contents

Here’s What You’ll Need

This easy, no-chill recipe means you can go from mixing bowl to oven in just minutes. You will need an 8-inch springform cake pan for easy removal – just make sure it fits your air fryer basket if you intend to bake it in one. The ingredients are everyday staples – let’s take a look:

  • Butter: Unsalted, softened to room temperature (not melted).
  • Sugars: A blend of light brown sugar and granulated white sugar or just use light brown sugar.
  • Vanilla bean paste or extract.
  • The Bind: One large egg at room temperature or you can use just egg yolks for richer flavor.
  • Dry ingredients: All-purpose flour, rolled oats, baking powder, baking soda and salt.
  • Chocolate: A generous 1.5 cups of semi-sweet chocolate chips (or a mix of mini, regular, and jumbo chips for variety).
Seven bowls filled with baking ingredients on a light surface: brown sugar, cubed butter, chocolate chips, flour, oats, bicarbonate of soda with salt, and a small bowl of spice.

Time needed: 30 minutes

  1. Cream butter and sugar

    Beat the butter, sugar and vanilla using a stand mixer fitted with a paddle attachment (or use a hand mixer). Add the egg and beat to combine, scraping the sides of the bowl as needed.Side-by-side images: the left shows a metal bowl with brown sugar, butter, and vanilla extract, and a hand mixer. The right shows the same bowl with the ingredients creamed together into a smooth, light brown mixture.

  2. Add dry ingredients

    Add one- third of the flour, followed by the salt, baking powder, baking soda and half of the oats. Beat on low speed to combine or mix everything together with a spoon. Beat or fold in the remaining flour and oats.Two side-by-side images show hands using an electric mixer to blend biscuit dough in a bowl; the left image adds oats and flour, and the right image mixes the ingredients together.

  3. Add the chocolate chips

    Use a wooden spoon to fold in the chocolate chips, reserving one-third to place on top of your giant cookie. Press the cookie dough into a greased and lined 8-inch springform pan and level. Top with the reserved chocolate chips, pressing them all over the top for a bakery-style look.Two side-by-side images show a round baking tin with biscuit dough; on the left, a hand spreads the dough with a spatula, and on the right, the dough is evenly spread and topped with chocolate chips.

  4. Air Fryer Baking Instructions

    Preheat the air fryer to 320°F (160°C). Place the cake pan in the air fryer basket and bake for 25-28 minutes or until the cookie is set at the edges but still a little soft in the middle.

  5. Oven Baking Instructions

    Preheat the oven to 360°F (180°C). Bake the cookie for 30-35 minutes or until set at the edges – the cookie will continue to set as it cools.

  6. Cool and serve

    Leave the cookie to cool in the pan for 5 minutes then transfer to a cooling rack and gently release. Serve warm topped with vanilla ice cream and chocolate sauce for dessert.A large chocolate chip biscuit cake topped with three scoops of vanilla ice cream and chocolate shavings sits on a blue plate, with a slice cut out. Surrounding are forks, a knife, and a bowl of ice cream.

Recipe Notes and Tips

  • Storage: Transfer slices to an airtight container and store at room temperature for 2-3 days. Pop it in the fridge if you want it to last a bit longer – up to 5 days – but be sure to reheat slices in the microwave for 10-14 seconds to bring back that soft, melty center. 
  • Freezing:
  • Variations: Fold in chopped mini eggs, M&Ms, chopped nuts and so on.

Frequently Asked Questions

Can I bake this recipe as regular-sized cookies?

You can use this recipe to make 8-10 regular cookies. Scoop balls of the dough onto a reusable baking liner or baking parchment, placing slightly apart. Press extra chocolate chips on top of the cookies and flatten slightly. Bake for 10-12 minutes at 375°F (190°C). Let them rest on the baking sheet for at 10-15 minutes so that they can firm up.

Do I need to chill the dough? 

This recipe uses softened butter and a high ratio of dry ingredients so the cookie stays thick and chunky without chilling.

Can I use a different pan?

An 8- or 9-inch skillet works perfectly in you are baking in the oven. Any type of cake pan works, but a springform is preferred so that you can release the cookie easily without breaking.

A round, thick chocolate chip biscuit cake on a metal plate, with one slice missing. A vintage knife and fork rest nearby on a rustic wooden board. Chocolate chips are visible on top.

👉 If you try this giant chocolate chip skillet cookie, I’d love to hear what you think! Leave a rating and comment below—it helps others find the recipe. Follow me on Pinterest for more easy recipes and don’t forget to tag me on  @Instagram or TikTok so I can see your creations.

A giant chocolate chip biscuit topped with three scoops of vanilla ice cream and chocolate drizzle sits on a plate. One slice is cut and slightly pulled out; a knife and chocolate chips are nearby.
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5 from 1 vote

Giant Chocolate Chip Cookie

By Lucy Parissi | Supergolden Bakes
This giant chocolate chip skillet cookie is thick, chewy, and loaded with melty chocolate. With crispy edges and a soft center, it’s the ultimate bakery-style dessert. Super easy to make and perfect for sharing!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 8 slices
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Equipment

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 (= plain flour)
  • 1 cup (90 g) rolled oats
  • 1 tsp vanilla bean paste or extract
  • ½ tsp baking powder
  • ½ tsp baking soda (= bicarbonate of soda)
  • ½ tsp salt
  • 1 cup (175 g) semi-sweet chocolate chips

For the Chocolate Sauce

Instructions 

Prepare the cookie

  • Mist an 8-inch springform cake pan with cake release and line the bottom with parchment paper or a reusable liner.
  • Beat the butter, sugar and vanilla using a stand mixer fitted with a paddle attachment (or use a hand mixer).
    6 tbsp (90 g) unsalted butter, ¾ cup (150 g) light brown sugar, 1 tsp vanilla bean paste
  • Add the egg and beat to combine, scraping the sides of the bowl as needed.
    1 large egg
  • Add one-third of the flour, followed by salt, baking powder, baking soda and half of the oats. Beat on low speed to combine or mix everything together with a spoon. Add the remaining flour and oats and beat or fold in.
    1 ¼ cups (150 g) all-purpose flour, 1 cup (90 g) rolled oats, ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt
  • Use a wooden spoon to fold in the chocolate chips, reserving one-third to place on top of your giant cookie.
    1 cup (175 g) semi-sweet chocolate chips
  • Press the cookie dough into the prepared pan and level.

Bake in the Air Fryer

  • Preheat the air fryer to 320°F (160°C). Place the cake pan in the air fryer basket and bake for 25-28 minutes or until the cookie is set at the edges but still a little soft in the middle.
  • Take the basket out of the air fryer but leave the cookie in it for five minutes. Transfer to a cooling rack and gently release from the cake pan.

Bake in the Oven

  • Preheat the oven to 360°F (180°C). Bake the cookie for 30-35 minutes or until set at the edges. Cool in the pan for at least 5 minutes before carefully transferring onto a cake plate.

Make the chocolate sauce

  • While the cookie is cooling, put all the ingredients for the chocolate sauce into a saucepan and heat gently, stirring until the chocolate has melted and sauce is smooth. If it is too thick, you can add a splash of milk to thin it out.
    ½ cup (120 ml) heavy cream, ½ cup (85g g) semi-sweet chocolate chips, 2 tbsp honey, 1 tbsp cocoa powder

Slice and serve

  • Slice the cookie and serve slightly warm, topped with vanilla ice cream and chocolate sauce.

Notes

  • Storage: Transfer slices to an airtight container and store at room temperature for 2-3 days. Pop it in the fridge if you want it to last a bit longer – up to 5 days – but be sure to reheat slices in the microwave for 10-14 seconds to bring back that soft, melty center. 

Nutrition

Calories: 539kcal | Carbohydrates: 65g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 239mg | Potassium: 340mg | Fiber: 5g | Sugar: 38g | Vitamin A: 532IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 4mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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6 Comments

  1. London Brazil says:

    Can I eat this for breakfast?… It has oats 🙂 I would totally give this recipe it's 15 minutes of fame again, too! It looks absolutely delicious! Pinning!

    Reply
  2. Elinor Hill aka Beachhutcook says:

    oh loved the video and how delicious does that recipe look!

    Reply
  3. Lucy Allen says:

    I agree with giving this cookie a new post – it certainly deserves it! I will have to try it out – yum yum. Great video too!

    Reply
  4. Kavey says:

    So glad you gave this recipe another turn in the spotlight, I missed it before and it doesn't look like one to miss! Impressed by your video too, very pro! Now I need cookie!!!

    Reply
  5. Nazima Pathan says:

    this looks delicious Lucy. Definitely one I think the kids would love to make with me. love the video too!

    Reply
  6. Coriander Queen says:

    Oh wow this looks absolutely incredible, must make this as soon as possible! Your photos are absolutely mouthwatering!

    Reply