Bigger isn’t always better, but there’s something mischievously fun about making a giant chocolate chip cookie. And when I realized I could bake a giant cookie recipe in my beloved cast iron pan… well, I may never make “normal” cookies again.
This giant chocolate chip cookie is pure old-fashioned goodness.
Simple ingredients come together to make a treat that is sure to please your inner cookie monster. So get your cast iron pan, grab a glass of fresh milk, and get ready to have fun with this giant cookie recipe.
How to Make a Giant Chocolate Chip Cookie in a Cast Iron Pan
Bigger isn’t always better, but there’s something mischievously fun about making a giant chocolate chip cookie. And when I realized I could bake one in my beloved cast iron pan… well, I may never make “normal” cookies again.
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 3/4 cup butter
- 1/2 cup organic cane sugar
- 3/4 cup packed brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 10 oz. semi-sweet chocolate chips
- Get your cast iron pan ready. Any size from about 9-12 inches will do, but this recipe is for a 10-inch pan, so the cook time may need a slight adjustment if your pan is a little bigger or smaller. (If your pan is well seasoned, it shouldn’t need to be buttered to keep your cookie from sticking. If you’re concerned about sticking, a very light layer of butter or coconut oil will do the trick.)
- Preheat your oven to 350 degrees F.
- Combine flour, baking soda and salt in a medium bowl and set aside for later.
- In a large mixing bowl, beat the softened butter with both sugars on medium-high speed for about 2 minutes, or until light and fluffy. Scrape the side of the mixing bowl if needed.
- Add the egg and vanilla extract. Mix on medium speed for about one minute.
- Add dry ingredients and mix on low until just mixed together.
- Add chocolate chips and fold them into the dough by hand, scraping the bottom and side of the bowl to make sure all the ingredients are mixed.
- Spread the dough into your cast iron pan and bake at 350 degrees F for 30-40 minutes or until the edges of your giant cookie are golden-brown.
- Cool for 20 minutes and slice like a pie. Serve warm with a glass of fresh milk on the side. Enjoy!
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this looks perfect!! love chocolate chip cookie cakes
Looks delicious! Wishing I had some chocolate chips in the house!
In the oven right now!
how did yours turn out?
Mine fluffed up like a cake, it was still very good, but I wished it would have stayed thinner.
I just made this this Valentine’s Day for my wonderful hubby! WOW! It was AMAZING!!!! It turned out perfect and took only 30 minutes in the oven. This may be a new staple in our house 😉 Thank you for sharing the recipe and tips!
That’s awesome! Glad you liked the recipe. Definitely a staple around here. 😉
Do you think it would come out the same if you refrigerate the dough before baking it?
I imagine it shouldn’t harm it, but I haven’t tried it yet myself.
For years, we have bought big cookies from the supermarket. We have even decorated some ourselves. But imagine a.) How much I would have saved and b.) How tasty the homemade version is versus the store bought. I never thought to try them in the cast iron pan. Many thanks! I look forward to trying this!
It is definitely sooo tasty! 😀
In the oven now! I will let you know when it comes out what it’s like
How can I make this a chocolate cookie?? My daughter’s request 🙂
I dont try recipes online but I wanted to try something new this year & this is one of the few recipes i made so far. i made it about an hour ago & it was AMAZINGGG!!!! My kids love ittt! I LOVE IT! A new recipe to our family cook book! Thank you for sharing!
That is awesome! So glad you liked it. 🙂
This is the only way I make cookies now, so freaking good and basically fool-proof!
Have you ever tried cooking it over a camp fire?
No, I haven’t, so I definitely couldn’t recommend the best way to do that.
My 6-year-old grandson will be making this for his dad for Father’s Day. I am really excited for his dad. He loves BIG cookies and this is homemade. The best ever!!!
That is awesome! 🙂
I love the idea of using a cast iron pan for this. Most cast iron pans have cast handles, but I’ve noticed some have wooden ends to provide comfort when handling. Have you had experience with using these in the oven? Just wondering whether they would burn or not at the temperature in the recipe.
I would be careful with the handles and only put them in the oven if you know they’re rated for oven temps. Otherwise you might have a fire hazard on your hands!
I tried this recipe tonight. It was very dry. Other than being very dry it had wonderful flavor. I’ll try this again
Sorry about the dryness! Different ovens and cooking pans can affect the results. I would try it with a little extra butter and see if that helps.
Made this for Thanksgiving dinner instead of pie. It was a winner all around. We added ice cream on top with chocolate or Carmel sauce. Delicious! It’s definitely going into my “keeper” recipe book. Thanks for sharing.
Thank you for posting this recipe…
Yummy! My company loved it. Followed the recipe exactly and buttered my skillet.