35-Minute Giant Cookie Recipe: Fastest Way to Wow a Crowd

You know that moment when you need a dessert, like, yesterday? Maybe the in-laws are pulling into the driveway, or you promised a treat for the office potluck and completely spaced. This giant cookie recipe is your emergency brake — it goes from craving to cutting board in just 35 minutes flat. One massive, bakery-style...

Print Recipe

Prep Time 10

Cook Time 22

Total Time 32

Course Dessert, giant cookie recipe

Cuisine American

Servings 8 servings

Calories 380 kcal

Ingredients

1/2 cup 1 stick unsalted butter, cold and cubed
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F. Line a 10-inch cast iron skillet or a baking sheet with parchment paper.
In a large bowl, beat cold cubed butter, brown sugar, and granulated sugar with a hand mixer until creamy but still slightly lumpy (about 2 minutes).
Add egg and vanilla extract. Beat until combined, about 30 seconds.
In a separate small bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet mixture and mix on low until just combined — do not overmix.
Fold in chocolate chips with a spatula until evenly distributed.
Scoop dough into the center of the prepared pan or parchment. Using your hands or the bottom of a glass, press dough into an even 9-inch circle, about 1/2 inch thick. Slightly domed center is fine.
Bake for 18-22 minutes, until edges are golden brown and center looks puffy and matte (not wet). A toothpick inserted near center should come out with a few moist crumbs.
Let cool in the pan for 10 minutes. Transfer to a wire rack or cutting board. Slice into 8 wedges and serve warm.

Notes

1. For a crispier cookie, bake 2-3 minutes longer. For a gooier center, pull it at 18 minutes.
2. If using a baking sheet instead of a skillet, the cookie will spread slightly more — press the dough into a slightly thicker disc (3/4 inch) to compensate.
3. Store leftovers in an airtight container at room temperature for up to 3 days.
4. Reheat in microwave 10 seconds for melty chocolate.
5. To freeze unbaked dough: shape disc on parchment, freeze solid, wrap in plastic and foil.
6. Bake from frozen adding 5-7 minutes.
7. Substitute 1/2 cup of chocolate chips with chopped nuts, M&Ms, or dried fruit if desired.