Giant Chocolate Chip Cookie
This Giant Chocolate Chip Cookie is warm, gooey, and packed with melty chocolate chips in every bite. It’s a fun, easy dessert that feels like a treat straight from a bakery.
Ingredients
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips plus extra for topping
- Optional: flaky sea salt for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a round 9-inch baking pan or cast-iron skillet with parchment paper, or lightly grease it.
- Mix wet ingredients: In a large bowl, beat together the softened butter, brown sugar, and white sugar until creamy. Add the egg and vanilla, and mix well.
- Add dry ingredients: Stir in the flour, baking soda, and salt until a soft dough forms. Don’t overmix—just until combined.
- Fold in the chocolate chips: Gently stir in most of the chocolate chips, saving a few to press on top before baking.
- Shape and bake: Spread the dough evenly into the prepared pan. Press a few extra chocolate chips on top. Bake for 20–22 minutes, or until the edges are golden brown and the center looks just set.
- Cool and slice: Let the giant cookie cool in the pan for about 10–15 minutes before slicing into wedges.
Notes
Even 15–20 minutes in the fridge can help keep the cookie from spreading too much.
Mix just until the ingredients come together to keep the cookie soft and tender.