The giant chocolate chip cookie made for sharing

Golden and crisp around the edges, soft and gooey in the middle, and loaded with melted chocolate. This giant chocolate chip cookie is the ultimate treat for anyone who remembers sneaking a spoonful of biscuit dough from the mixing bowl and we’ve put our own special spin on it.

Forget rolling individual biscuits or waiting for several trays to bake, this recipe makes one enormous chocolate chip cookie, cooked in a frying pan or cake tin and served warm, straight from the oven.

The oversized, scoopable cookie has been attracting attention on social media, and it’s easy to understand the appeal. You get those deliciously crisp, buttery edges, a soft centre and pockets of melted chocolate in every spoonful.

Better still, there’s no electric mixer required. Just a bowl, a wooden spoon and a few everyday pantry ingredients.

Serve it with a generous scoop of vanilla ice cream and let everyone dig in. It’s a terrific dessert for a family barbecue, a weekend gathering or when the grandchildren come to visit … or a dessert party with old friends!

And if you’re lucky enough to have leftovers, a quick warm-up the following day brings that melted chocolate back to life.

Giant gooey chocolate chip skillet cookie

Ingredients

• 125g butter, melted and slightly cooled

• ½ cup brown sugar, firmly packed

• ¼ cup caster sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1½ cups plain flour

• ½ teaspoon bicarbonate of soda

• ¼ teaspoon salt

• 150g dark or milk chocolate chips, plus a few extra for the top

• Vanilla ice cream, to serve

Method

1. Preheat the oven to 180°C (160°C fan-forced). Lightly grease a 20–22cm ovenproof frying pan or round cake tin. If using a cake tin, line the base with baking paper.

2. Place the melted butter, brown sugar and caster sugar in a large mixing bowl. Stir with a wooden spoon until well combined.

3. Add the egg and vanilla extract, mixing until the mixture is smooth.

4. Add the flour, bicarbonate of soda and salt. Stir gently until just combined. Avoid overmixing.

5. Fold through the chocolate chips, reserving a small handful for the top.

6. Spoon the cookie dough into the prepared pan or tin, spreading it evenly. Scatter the remaining chocolate chips over the surface.

7. Bake for 20–25 minutes, or until the edges are golden and set and the centre is still slightly soft. The centre should not be wet or liquid.

8. Remove from the oven and allow to rest for 10–15 minutes. The cookie will continue to firm up as it cools.

9. Add a generous scoop of vanilla ice cream and serve warm, straight from the pan.

Tips for the perfect giant cookie

Don’t overbake it: The secret to a soft, gooey centre is removing the cookie when the edges are golden but the middle still has a little give. It will continue cooking from the residual heat.

Use a proper ovenproof pan: A cast-iron skillet works beautifully, but a regular round cake tin is just as good. Don’t place a frying pan with a plastic or non-ovenproof handle in the oven.

Mix your chocolate: Try combining milk and dark chocolate chips for a richer flavour.

Add a little crunch: A handful of chopped walnuts or pecans makes a lovely addition.

Make it extra indulgent: Drizzle with warm caramel sauce or sprinkle with a tiny pinch of flaky sea salt before serving.

No frying pan? A 20–22cm cake tin will do the job. Baking time may vary slightly depending on the tin.

Leftovers: Store the cooled cookie in an airtight container for up to two days at room temperature, or refrigerate for longer storage. Warm individual portions briefly before serving.