Yes, giant. And it just so happens to pair perfectly with ice cream.

Freshly baked homemade cookies are always a welcome treat. They make your kitchen smell sweet while they cook, and that first bite (OK, several bites) after they’ve finally cooled is incredibly satisfying. This gorgeous cookie from Jasmine Smith, test kitchen assistant at Meredith Food Studios, is extra special because it’s giant—one big cookie, meant to be cut into wedges and shared (or not). It’s packed with chopped up bittersweet chocolate and cacao nibs, finished with a sprinkle of flaky sea salt and even more cacao nibs, and can be served with all sorts of fun toppings. The best part? It’s ready in under an hour. Here are some of Jasmine’s tips for making it.

Giant Salty Chocolate Cookie with Cacao Nibs Recipe
Credit: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland

No Cacao Nibs? Try Nuts

Jasmine explains that the cacao nibs add crunch to the cookie, but you can leave them out if you’d like. Alternatively, you could swap in chopped toasted nuts, like walnuts.

Orange Zest Is an Option, Too

For a hint of citrusy flavor, Jasmine suggests tossing in a bit of grated orange zest to the cookie dough when you add the vanilla, and replacing the flaky-salt garnish with sanding sugar.

Check for Doneness

Even after the cookie is out of the oven, it will continue to cook for a little while due to residual heat in the cookie and from the baking sheet, aka carryover cooking. Jasmine says that when she was testing the recipe, she had to under-bake the cookie for this reason. To see if it’s ready to come out of the oven, she says you can "carefully press your finger on the edge of the cookie"—if the sides are almost set, it should "leave the slightest indent.” (With smaller cookies, on the other hand, you’d want the sides to be completely set.) Jasmine recommends checking a few times in the final minutes of baking.

Skip the Cooling Rack

We’ve all felt the frustration of having a cookie break apart when transferring it (usually prematurely) from the baking sheet to a wire rack to cool—and this is no ordinary cookie. Its large size makes it more fragile while hot, Jasmine says, so to be safe, allow it to cool on the sheet. If you want to enjoy it warm, give it 10 minutes; otherwise, let it cool completely for about 20 minutes.

Don’t Forget the Toppings

Once the cookie is cooled, cut it into wedges and grab your accoutrements of choice. Vanilla ice cream would be delicious, and Jasmine also suggests coffee ice cream or caramel swirl—speaking of caramel, she says caramel sauce would pair well with the flaky salt topping. For an especially summery treat, serve it with whipped cream and berries.

You can even try pairing the cookie with a cognac cocktail (like this Chambord Sidecar) if you want to add a boozy element. Whichever you choose, you’re in for a lovely dessert.