Giant Chocolate Chip Cookie Recipe

I can tell you that you will love this giant chocolate chip cookie cake recipe!!! Since I made it at home, people keep asking me about it. And as it is very simple to prepare and contains ingredients that we all have at home, well we don’t deprive ourselves of them, eh! 😉

So if you are a fan of cookies, I can only recommend that you try this maxi cookie recipe without delay because it combines everything we love about cookies: they are soft on the inside and crispy on the inside. . out. You will simply need to use a springform mold to make it and not break the biscuit when unmolding.

I advise you to eat it while still a little warm, it will be even more delicious and the chocolate will still melt, a real delight! This is also why I invite you not to hesitate to prepare it in advance and to cook it carefully to serve this XXL cookie at the ideal temperature. 🙂

Giant Chocolate Chip Cookie Recipe

What ingredients do you need to make this giant chocolate cookie cake recipe?

• soft, semi-salted butter, at room temperature. If you have not yet had time to take out the butter, you can place it on a plate and place an inverted bowl heated with hot water and then dried.
• brown sugar, I also like to use whole sugar or molasses
• a sachet of vanilla sugar or vanilla
• a fresh egg at room temperature
• flour, rather T55 but for my part I used T65
• baking powder (a little)
• dark pastry chocolate, but if you wish you can always use milk chocolate, white chocolate, or even mix them because it will be very pretty visually. You can use sprinkles, or like me, chocolate bars cut into large pieces, it’s pretty and delicious.
• unsalted pecans, you can use the nuts of your choice: Brazil nuts, walnuts, hazelnuts, almonds, macadamia nuts, peanuts… (or none)
• to serve (if you wish): fleur de sel, homemade praline or salted butter caramel to place on top of the biscuit when serving and bring a little more character and deliciousness to this cake. You can also accompany it with custard or a scoop of ice cream of your choice.

Ingredient details and instructions are available further down the page in the full recipe card.

What are the other recipes to make on this giant cookie base?

If you like, here are other recipe ideas to replace dark chocolate and pecans while keeping the same cookie dough base.

• peanut and caramel
• white chocolate and macadamia nuts
• milk chocolate and hazelnuts

Why are you going to love this maxi cookie recipe?

• its textures: like biscuits in individual portions, this giant biscuit will be crispy on the outside and very soft on the inside, even more so than usual.
• its flavors: I like the character brought by the dark chocolate which goes very well with the softness of the butter in the dough
• its level of difficulty: this recipe is very easy to prepare and takes very little time to prepare and even cook.

Other recipes to try with chocolate

• Chocolate and Almond Cake Easy Recipe
• M&m’s and Chocolate Cookies
• Marbled Cake with Chestnut Cream and Chocolate
• Chocolate Crinkle Cookies
• Chocolate Fondant Cake

Giant Chocolate Chip Cookie

Print Recipe Pin Recipe

Prep Time:15 minutes mins

Cook Time:25 minutes mins

Total Time:40 minutes mins

Course: Dessert

Cuisine: American

Servings: 8 servings

Ingredients

• 150 g soft, semi-salted butter
• 115 g brown sugar
• 1 egg
• 200 g flour
• 1 teaspoon baking powder
• 150 g dark pastry chocolate
• 50 g pecans
• Sea salt falkes (optional)

Instructions

• Preheat your oven to 170°C/335°F.
• In a salad bowl, whisk the butter with the sugars and vanilla.

  Then add the egg and the yolk, still whisking.

  Then add the flour and yeast and mix using a spatula.
• Roughly cut the chocolate using a large knife to obtain large chips and incorporate 3/4 of them into the dough.
• Butter a springform/hinge mold of approximately 22 cm in diameter.
• Place the cookie dough inside and flatten it with a spatula or your fingers. Add the rest of the sprinkles on top.

  Also add the pecans, pressing them a little.
• Bake for approximately 25 to 30 minutes.

  Remove the biscuit from the oven and let it cool before unmolding it.
• You can add a little fleur de sel on top or a little homemade praline for more deliciousness.

If you ever make my Giant Chocolate Chip Cookie recipe and you like it, don’t hesitate to tag me on Instagram @tangerinezest so I can see the result and share it myself…

Finally, just to let you know I am French and I translate my recipes, be indulgent if you see syntax errors and do not hesitate to leave me a comment so I can correct it. I hope you will like my recipes and enjoy your visit to my food blog!