Giant Chocolate Chip Cookie

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.

5 from 1 vote

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 Time5

Cook Time25

Total Time30

Course: Dessert

Keyword: Giant Chocolate Chip Cookie

Servings: slices

Calories: 539kcal

Author: Lucy Parissi | Supergolden Bakes

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

½ cup (120 ml) heavy cream (= double cream)
½ cup (85g g) semi-sweet chocolate chips
2 tbsp honey
1 tbsp cocoa powder

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