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A yummy chocolate chip cookie slice from a giant cookie in a cast iron pan

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 406kcal
Author Elizabeth Walling



  • 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!



Calories: 406kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 45mg | Sodium: 411mg | Potassium: 182mg | Fiber: 2g | Sugar: 30g | Vitamin A: 385IU | Calcium: 35mg | Iron: 2.6mg