Giant Chocolate Chip Cookie
A giant chocolate chip cookie with rich chocolate and nutty crunch, perfect for sharing. Crispy edges and gooey center make it a crowd-pleaser for all occasions.
Ingredients
Instructions
- In a large bowl, cream margarine and sugars until fluffy.
- Add egg and vanilla; blend well.
- Stir in chocolate chips and nuts.
- Spread dough evenly in a greased 12-inch pizza pan.
- Bake in a preheated 350°F oven for about 15 to 20 minutes.
- Cool and cut into about 16 wedges.
Tips & Substitutions
For a chewier cookie, try using half butter and half margarine. You can substitute the chocolate chips with white chocolate or butterscotch chips for a different flavor. If you prefer a nut-free version, simply omit the nuts. Make sure to spread the dough evenly in the pan for consistent baking and check for doneness around the 15-minute mark.
Serving Suggestions
Cut the cookie into wedges and serve warm with a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a glass of cold milk or a cup of coffee. For a fun twist, try serving it with a dollop of whipped cream and fresh berries on the side, or alongside a slice of Sunshine Carrot Salad for a refreshing contrast.
Storage & Reheating
After the giant cookie has cooled completely, store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, place in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Giant Chocolate Chip Cookie contains roughly 173 calories, with 4g protein, 31g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 555mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. To keep it light, consider using a mix of both flours for better results.
What can I do if I don't have a pizza pan?
If you don't have a pizza pan, you can use a baking sheet or a round cake pan. Just adjust the baking time slightly, as a thinner layer may bake faster, so start checking for doneness after 12 minutes.
Can I make this dough in advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 24 hours. Just make sure to let it sit at room temperature for about 10-15 minutes before spreading it in the pan to ensure easier handling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).