Very few things in life beat the joy of breaking into a freshly baked, giant chocolate chip cookie. This recipe delivers a crispy-edged, gooey-centered masterpiece big enough to share (or not). With a foolproof method and pantry staples, you’ll wonder why you ever settled for regular-sized cookies.

Why This Recipe Works

Perfect texture combo: A mix of melted butter and brown sugar creates chewiness, while granulated sugar ensures crisp edges.
No chilling required: Skip the tedious wait—this dough bakes up perfectly without refrigeration.
Size matters: Baking one giant cookie means no batch work, and the center stays luxuriously soft.
Customizable add-ins: Swap chocolate chips for M&Ms, nuts, or pretzels to make it your own.
Visual drama: Impress guests with a cookie so large it needs its own pizza cutter.

Ingredients

1/2 cup (1 stick) unsalted butter, melted and slightly cooled
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg + 1 egg yolk, room temperature
2 tsp pure vanilla extract
1 1/2 cups all-purpose flour (spooned and leveled)
1/2 tsp baking soda
1/2 tsp kosher salt
3/4 cup semi-sweet chocolate chips, plus extra for topping
Flaky sea salt (optional, for finishing)

Equipment Needed

10-inch oven-safe skillet or large baking sheet
Mixing bowls (1 large, 1 medium)
Whisk and rubber spatula
Measuring cups and spoons
Parchment paper (if using a baking sheet)

Instructions

Step 1: Preheat and Prep

Heat your oven to 350°F. If using a baking sheet instead of a skillet, line it with parchment paper. Pro tip: Lightly grease the skillet or parchment for extra insurance against sticking. Melt the butter in a microwave-safe bowl in 20-second bursts, stirring between each, until just liquid—no hot butter volcanoes, please. Let it cool for 5 minutes while you measure other ingredients.

Step 2: Mix Wet Ingredients

In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until glossy and combined, about 1 minute. Add the egg, egg yolk, and vanilla, whisking vigorously for another minute. The mixture should look like caramel sauce. Tiny tip: Using an extra yolk amps up richness without making the cookie cakey.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mix with a spatula until just combined—overmixing leads to toughness. Fold in chocolate chips, reserving a handful for pressing on top later. The dough will be thick but slightly sticky, like Play-Doh that’s been left out overnight.

Step 4: Shape and Bake

Transfer the dough to your skillet or parchment-lined sheet, pressing it into an even 1-inch-thick circle. Sprinkle reserved chocolate chips on top and gently press them in. Bake for 18–22 minutes: The edges should be golden, but the center will still look slightly underdone. Insider cue: It’ll firm up as it cools, so resist the urge to overbake.

Step 5: Cool and Serve

Let the cookie cool in the skillet or on the sheet for 15 minutes—this prevents crumbly chaos. Finish with flaky salt if you’re fancy. Slice into wedges or go full caveman and attack it with a spoon while warm. Store leftovers (ha!) in an airtight container for up to 3 days.

Tips and Tricks

Butter temperature is key: Slightly cooled melted butter (around 85°F) blends evenly without “cooking” the eggs. Test by dipping a finger—it should feel warm, not hot.
Measuring flour correctly: Spoon flour into your measuring cup and level it off. Scooping directly packs in too much, leading to dry cookies.
Customize your chips: Use a mix of semi-sweet and milk chocolate for balanced sweetness, or chop a chocolate bar for uneven, melty pockets.
Baking surface matters: A skillet yields thicker edges and a fudgier center, while a sheet makes a slightly crispier cookie. Adjust bake time by 2 minutes accordingly.
Revive leftovers: Microwave a slice for 10 seconds to restore gooeyness, or crumble over ice cream for an instant dessert upgrade.

Recipe Variations

S’mores style: Press mini marshmallows and crushed graham crackers into the dough before baking. Broil for 30 seconds post-bake for toasted perfection.
Peanut butter swirl: Drop spoonfuls of warm peanut butter onto the shaped dough and swirl with a knife.
Salty-sweet crunch: Replace 1/4 cup chocolate chips with crushed pretzels and toffee bits.
Double chocolate: Substitute 1/4 cup flour with cocoa powder and add white chocolate chunks.
Breakfast cookie: Stir in 1/2 cup oats and swap chips for dried fruit and nuts.

Frequently Asked Questions

Can I make this without a skillet?
Absolutely! Use a 9-inch cake pan or a standard baking sheet. The cookie may spread slightly thinner, so reduce bake time by 1–2 minutes. For skillet-level thickness, press the dough into a smaller circle (about 7 inches wide) on the sheet.

Why is my cookie cakey instead of chewy?
Overmeasuring flour or overbaking are the usual culprits. Always spoon-and-level flour, and pull the cookie out when the center looks slightly underdone. Also, ensure your baking soda is fresh—it loses potency over time.

Can I freeze the dough?
Yes! Shape it into a disc, wrap tightly in plastic, and freeze for up to 3 months. Bake from frozen, adding 3–5 extra minutes. Or, thaw overnight in the fridge for regular bake time.

Summary

This giant chocolate chip cookie is a one-pan wonder with crispy edges, a gooey center, and endless customization options. No chilling, no fuss—just pure, shareable (or not) indulgence.