Giant Cookie Recipe
A warm GIANT chocolate chip cookie, topped with vanilla ice cream, drizzled with chocolate and butterscotch syrup
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cookie Base
Toppings
Method
Cookie Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- 3
Cream Butter and Sugars
In a large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- 4
Add Egg and Vanilla
Beat in the egg and vanilla extract until fully incorporated.
- 5
Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
Add Chocolate Chips
Fold in the semi-sweet chocolate chips until evenly distributed.
- 7
Shape the Cookie
Spread the cookie dough onto a large baking sheet lined with parchment paper, shaping it into a giant circle about 1 inch thick.
- 8
Bake the Cookie
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown but the center is still soft.
- 9
Cool the Cookie
Allow the cookie to cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- 10
Add Ice Cream
Once the cookie is slightly warm, place 2 scoops of vanilla ice cream on top of the cookie.
- 11
Drizzle Syrups
Drizzle with chocolate syrup and butterscotch syrup over the ice cream and cookie.
- 12
Serve
Slice the giant cookie into wedges and serve immediately while warm.