Oh my gosh, are you staring into your pantry at 9 PM, realizing you need cookies *right now* but the thought of scooping and baking a whole sheet tray is just too much? I totally get it. That’s why this Pan Cookie Giant Chocolate Chip Cookie recipe changed my life! Seriously, this is the absolute quickest pathway to giant, gooey, chocolate-packed satisfaction. We’re talking about mixing up a dessert that can feed everyone around the kitchen island in under 40 minutes total. No chilling, no scooping—just press it in the pan and bake. It’s the perfect solution for those times you need a simple family meal dessert that feels incredibly indulgent without any fuss.
Why You Will Love This Pan Cookie Giant Chocolate Chip Cookie
This recipe is built for speed and zero fuss. If you are looking for quick preparation after a busy day, this is your new go-to dessert. Forget dishes; we’re focusing on flavor!
- It’s lightning fast! Total time is under 40 minutes, making it perfect for sudden cravings.
- Minimal cleanup! Everything happens right there in one baking pan; I barely dirty a second bowl.
- It feeds a crowd casually. You get 8 big squares of cookie heaven ready for everyone. If you love easy wins, you’ll adore how simple this is compared to even my favorite quick healthy dinner recipes.
Essential Ingredients for Your Pan Cookie Giant Chocolate Chip Cookie
Okay, let’s talk specifics because, wow, the ingredients really matter here. For the base, you absolutely must start with 8 tablespoons of unsalted butter that is properly room temperature—soft enough to press into, but not melted and oily. That’s key for the creaming step!
When it comes to sugar, make sure your 1/2 cup of dark brown sugar is firmly packed, and use the same amount of granulated sugar. That balance gives us chewiness and sweetness. Don’t go light on the vanilla, either—a full tablespoon makes such a difference!
For the dry stuff, whisk together your 1 1/2 cups of flour, baking soda, and that essential 3/4 teaspoon of kosher salt. Then for the fun part—the mix-ins! You’ll need 1 cup of semi-sweet chocolate that you’ve actually chopped up (I find chopped pieces melt better than chips sometimes) and 1 cup of walnuts. These simple components are what make this recipe one of my favorite simple healthy meals disguised as dessert!
Step-by-Step Guide to Making the Pan Cookie Giant Chocolate Chip Cookie
Okay, get ready for the easiest bake of your life! Since we are aiming for quick preparation, precision in the steps is our secret weapon so we don’t have to waste time fixing mistakes later. First things first, crank that oven up to 350 degrees Fahrenheit (that’s 175 Celsius). Don’t forget to grease a pan and slap some parchment paper in there—it makes cleanup a dream. Honestly, once you bake this giant cookie, you’ll never go back to individual drops again.
We are going to follow a classic cookie method, but sped up! It’s crucial that we mix correctly to get that perfect texture we want, especially since this recipe allows for such delicious one-pan recipes.
Preparation and Mixing the Pan Cookie Giant Chocolate Chip Cookie Dough
Grab your big bowl and the softened butter. Cream that butter together with both sugars until it looks pale and wonderfully fluffy—this only takes a couple of minutes! Then, drop in your egg and that tablespoon of vanilla and beat it until it vanishes into the creamed mixture. In a separate, small bowl, give your flour, baking soda, and salt a quick whisk together. Now, this is important: add the dry ingredients just a little bit at a time to the wet. Seriously, just stir until you no longer see white streaks. Do not overmix if you want that wonderful soft center!
Baking and Cooling Your Giant Chocolate Chip Cookie
Once everything is incorporated, fold in those beautiful chunks of chocolate and walnuts. Press the dough evenly into your prepared pan—make sure it’s nice and flat. Pop it in the oven for 20 to 25 minutes. You are looking for the edges to be nicely golden brown, but don’t panic if the middle still looks just a tiny bit soft; it keeps baking as it rests! You absolutely must let it cool in the pan on a wire rack for a full 15 minutes. If you cut it right away, it will totally fall apart on you!
Expert Tips for the Perfect Pan Cookie Giant Chocolate Chip Cookie
You want that classic bakery-style texture—chewy edges and a soft, almost doughy middle, right? The key to dialing in the chewiness is adjusting that bake time just a hair. If you pull it out right at 20 minutes, it will be gloriously gooey, but promise me you’ll let it set up for that 15 minutes! I learned the hard way when I tried to slice it immediately after taking it out; the whole thing just slumped into a chocolate puddle. Oops!
When thinking about chocolate swaps, I usually stick to semi-sweet because it balances the sugars, but feel free to go for a mix! I personally love using a blend of chopped semi-sweet and some milk chocolate chunks. It gives you that rich flavor and those lovely melty pockets. Remember, the recipe calls for chopped chocolate, not chips, because those chips have stabilizers that can sometimes resist melting smoothly. It’s a tiny difference, but those tiny things make a big difference when you’re aiming for perfection in your easy healthy meal prep desserts!
Variations on the Pan Cookie Giant Chocolate Chip Cookie
Part of what makes this a fantastic recipe for simple family meals is just how flexible it is! You don’t need a whole new recipe when you want to switch things up; you just need a quick swap.
If you aren’t a huge walnut fan, please go ahead and substitute them straight up with pecans. They toast so nicely in the oven and add a slightly buttery flavor. Or, if you’re feeling like a little white-and-dark explosion, swap out half your semi-sweet chocolate for white chocolate chunks.
Another simple addition I sometimes toss in is a teaspoon of coarse sea salt sprinkled right on top just before it goes into the oven. It really makes that chocolate pop! These little tweaks mean you can keep making this Pan Cookie Giant Chocolate Chip Cookie all the time, and it always feels fresh.
Serving Suggestions for Your Giant Chocolate Chip Cookie
This pan cookie is meant to be enjoyed decadently, especially after serving up one of those healthy family dinners we made earlier! Because it’s baked in one large square, serving it family-style is the best way to go. We typically just slice it right there in the pan into those big squares and serve them warm.
You absolutely cannot go wrong with a scoop of vanilla bean ice cream melting right on top of a warm square. Seriously, it’s non-negotiable in my house! If ice cream isn’t handy, a tall, icy glass of milk is the perfect, classic pairing. That’s the simplest, most satisfying way to enjoy this giant cookie!
Storage and Reheating Instructions for Pan Cookie Giant Chocolate Chip Cookie
This giant cookie is so huge that you’ll probably have leftovers, even if you try really hard not to! Don’t stress about saving it; this cookie stores beautifully. Once it’s completely cooled down from that 15-minute rest in the pan, just transfer the whole thing—or just the squares you cut—into an airtight container.
It stays wonderfully fresh on the counter for about three days. If you need to reheat it, I have two favorite quick fixes. A quick 10 seconds in the microwave brings back that melty chocolate texture instantly! If you’re feeling fancy, pop a square onto a baking sheet for about 5 minutes at 300 degrees. It brings back that perfect warm edge, which is so cozy after a long day. You can find more great tips on making things ahead in my guide to make-ahead healthy lunch and dinner ideas!
Common Questions About Making a Pan Cookie Giant Chocolate Chip Cookie
Even with a recipe as straightforward as this one, questions always pop up, especially when you’re trying to fit a fun dessert into a busy schedule. I’ve gathered the ones I hear most often while people are aiming for that perfect, quick preparation!
Can I use melted butter instead of room temperature butter?
Oh, I know the temptation! If you’re skipping setting out the butter, you can use melted butter for this Pan Cookie Giant Chocolate Chip Cookie. However, be warned: you must slightly reduce the total amount of sugar you add, or your cookie will spread way too much and lose that satisfying chewiness. Stick to the recipe’s ratios for the best result, but if you must use melted butter, just reduce the sugars by about 10%.
What size baking pan is actually best?
The recipe is designed around a specific amount of batter that gives you the best thickness for baking evenly. A standard 9×9 inch or 8×8 inch square pan works perfectly! If your pan is much larger, say a 9×13 inch, the dough will spread too thin, and you’ll end up with a bake time closer to a thin chocolate chip crust rather than a thick cookie deserving of a place in your one-pan healthy dinner ideas rotation.
Can I make the dough ahead of time for a simple family meal later?
Yes, you definitely can! Making the dough ahead is a great time-saver for those stressful evenings. Wrap the dough up really tightly—you can even press it into the pan and cover it with plastic wrap—and stick it in the fridge for up to two days. Just remember that when you bake it straight from the fridge, you’ll need to pop it in the oven for an extra 3 to 5 minutes to account for the chill.
Why are walnuts included if I want a different nut, or no nuts at all?
Walnuts give a little earthy crunch that I love alongside the chocolate, but feel free to omit them entirely if nuts aren’t your thing! If you want to swap them out for pecans or slivered almonds, go for it. Just keep the total volume the same. These little ingredient decisions are what make this recipe yours!
Estimated Nutrition for This Pan Cookie Giant Chocolate Chip Cookie
I know we are making this for pure joy, but sometimes it’s nice to see the numbers! I calculated the approximate nutrition breakdown based on how I bake them, which you can use as a guideline. Remember, since this is a homemade treat, these values are estimates—brand choices and how much gooey chocolate you sneak in will always change the final tally!
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 5g
- Sugar: 28g
For more insight into making these kinds of treats a part of a regular balanced diet, check out my thoughts on nutritious homemade meals for everyday energy!
Giant Chocolate Chip Pan Cookie
Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and line a baking pan with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until just combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Fold in the chopped chocolate and walnuts.
- Press the cookie dough evenly into the prepared baking pan.
- Bake for 20 to 25 minutes, or until the edges are golden brown and the center is mostly set. The center may look slightly underbaked.
- Let the cookie cool in the pan on a wire rack for at least 15 minutes before slicing and serving.