Let’s talk cookie cravings—the kind where a few bites won’t cut it and you need something bold, big, and bursting with melted chocolate. That’s where this Maxi Gooey Cookie comes in. It’s rich, soft in the center, and edged with the perfect golden crisp. Think of it like a cross between a cookie and a brownie, with a hidden pool of chocolate spread inside.
The first time I made this, I knew I’d never be able to go back to standard cookies again. It’s perfect for sharing (or not, no judgment here), and whether it’s still warm from the oven or gently reheated the next day, it brings pure, indulgent joy in every slice.
This is your go-to for birthdays, cozy nights in, or that moment when you want to spoil someone (yourself included) with something decadent. Here’s exactly how I make it—and how you can too.
Why This Maxi Cookie Works
- Buttery, rich dough creates the ideal cookie texture
- Semi-salted butter + fleur de sel balance the sweetness beautifully
- Chocolate chips AND chocolate spread give it a double hit of indulgence
- Baking it as one giant cookie keeps the center gooey and soft
- Perfect for slicing and serving warm with a scoop of vanilla ice cream
Ingredients You’ll Need
(Serves 6–8 | Prep Time: 15 mins | Bake Time: 25 mins | Total Time: 40 mins)
- 135g semi-salted butter, softened
- 100g whole (raw) sugar or light brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 270g all-purpose flour
- 5g (about 1 tsp) baking soda
- 180g chocolate chips
- 1 good pinch of fleur de sel (or flaky sea salt)
- 3 tbsp chocolate spread (like Nutella or any creamy cocoa spread)
How I Make It (Step-by-Step)
1. Preheat and Prep the Pan
I preheat my oven to 180°C (350°F) and line a round or square baking pan with parchment paper. A springform pan works beautifully for easy removal later.
2. Make the Cookie Dough Base
In a large bowl, I cream together the softened butter and sugar until light and smooth—this takes about 2 minutes with a hand mixer.
Then I mix in the vanilla extract and egg, blending until everything is well combined.
In a separate bowl, I sift together the flour and baking soda, then gradually add the dry mix to the wet, stirring until a soft dough forms.
3. Add the Chocolate Chips and Salt
I fold in the chocolate chips and sprinkle in the fleur de sel, giving the dough that signature sweet-and-salty balance that makes every bite addictive.
4. Assemble the Layers
I divide the dough in half. With the first half, I press it evenly into the bottom of the prepared pan, smoothing it all the way to the edges.
Then I gently spread the chocolate spread over this bottom layer—leaving a small margin around the edge so the filling doesn’t leak out.
Finally, I top it with the second half of the dough, pressing gently to seal the edges and encase that gooey center.
5. Bake to Perfection
I bake the cookie for 20 to 25 minutes, keeping an eye on the top—it should be golden brown, but slightly soft when gently pressed in the center. That’s the secret to the gooey interior.
I let it cool in the pan for 10 minutes, then lift it out (thanks, parchment paper!) and either slice warm or let it cool more for cleaner cuts.
How I Serve It
This giant cookie is best enjoyed slightly warm, so that gooey middle oozes a little when sliced. I love to serve it:
- With a scoop of vanilla or salted caramel ice cream
- Topped with whipped cream or a dusting of powdered sugar
- Drizzled with extra chocolate or caramel sauce
- Straight from the pan with spoons, if I’m keeping things casual and fun
Variations and Add-Ins
- Use peanut butter instead of chocolate spread for a PB-cookie combo
- Add chopped nuts like pecans or hazelnuts for extra texture
- Mix in white or dark chocolate chunks for contrast
- Try flavored spreads like salted caramel, espresso, or raspberry
- Bake in mini pans for individual gooey cookies
FAQs From My Oven to Yours
Q: Can I make the dough ahead of time?
A: Yes—assemble the cookie and chill it in the fridge (covered) for up to 24 hours. Bake straight from cold, just add a few extra minutes to the bake time.
Q: What kind of chocolate chips work best?
A: I like semi-sweet or dark chocolate chips for richness, but milk chocolate works if you want it extra sweet.
Q: Can I reheat leftovers?
A: Absolutely. A few seconds in the microwave brings the gooey center back to life.
Q: Can I freeze it?
A: Yep! Bake, cool completely, then wrap tightly and freeze. Reheat slices in the oven at 300°F for 10–15 minutes or until warmed through.
Final Thoughts
This Maxi Gooey Cookie is the kind of dessert that gets remembered. Whether you’re making it for guests, family, or just treating yourself on a slow weekend, it never fails to deliver that warm, soft, melty bite that satisfies every sweet craving.
It’s simple enough for everyday baking but impressive enough to bring to a dinner party. Just don’t be surprised when everyone asks for the recipe—this one’s got a little magic in every slice.
Golden, Crispy Edges and a Melted Chocolate Center—Why This Giant Cookie Is the Ultimate Crowd-Pleaser
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1/2 cup chocolate spread (for filling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, and salt. Set aside.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Scoop half of the cookie dough onto the prepared baking sheet, shaping it into a giant cookie. Make a small well in the center and fill it with the chocolate spread. Top with the remaining cookie dough, sealing the edges.
- Bake for 25-30 minutes or until the edges are golden brown and the center is soft.
- Allow to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
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