Big Giant Chocolate Chip Cookie
A buttery and delicious single jumbo cookie! Add any mix-ins you like, from standard chocolate chips to nuts, sprinkles, or anything else you like!
Servings giant 9" cookie
Equipment
Ingredients
- 3 tablespoons butter (42g) melted
- 2 tablespoons granulated sugar (25g)
- ¼ cup lightly packed brown sugar (53g)
- 1 egg yolk (just the yolk, use one whole egg for a double batch)
- ½ teaspoon vanilla extract
- ½ cup plus 1 tablespoon all purpose flour (73g)
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350℉. Line a cookie sheet with parchment. If using my sizing and shaping template place it under the parchment paper.
- Mix butter and sugars until smooth. Add egg yolk and vanilla. Sprinkle flour, baking soda, and salt on top and then mix together. Add chocolate chips* and/or any other mix-ins. Tip: for a really nice looking cookie, save a few chocolate chips and press on top after cookie is shaped and ready to bake.
- Form dough into one large ball and place on prepared baking sheet. Gently press down to about ½ - ¾" thick. Bake until edges are set and center looks cooked, but still soft. You'll want to keep an eye on it since baking time can vary depending on how much you press your dough down. Mine usually take about 15 minutes.
- If you want a nicely shaped cookie, have a metal spatula ready and the moment the pan comes out of the oven, take your spatula an gently bump the edges of the cookie in to form a perfect circle. Use my template as a guide if needed.
- Let cool for 10 minutes before digging in (or don't. You're the boss here.) Enjoy!
Notes
- If you are wanting to make a full batch, this giant cookie recipe is just a scaled down version of this recipe for Chewy Chocolate Chip Cookies.
- Store leftovers in an airtight container at room temperature.
- You may also bake the dough in a standard pie plate. Scoop ice cream on the warm cookie and dig in.
- 10-inch blank pizza boxes lined with parchment paper hold one cookie perfectly and are adorable for gifting.
- If you are making several large cookies, I recommend setting out several bowls, one for each batch, and measure ingredients into each one by one. This will help prevent confusion when measuring ingredients and ensure that each dough ball is the correct size for one cookie. A cute printable label, handwritten note, or ribbon with a bow is all you need to dress it up.
- If you'd like to, use one bowl for every two cookies, so you can use one whole egg (instead of two yolks) and then just split the dough evenly into two pieces before baking.
- Because we are working with such small ingredients it's important that you measure them correctly. It's very easy to alter your dough for any of these giant cookies simply by not measuring your flour correctly, packing your brown sugar too much, or using a small egg. We've included details in the recipe to help with this!
Nutrition
Serving: 1Cookie, Calories: 1116kcal, Carbohydrates: 137g, Protein: 3g, Fat: 65g, Saturated Fat: 39g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 1g, Cholesterol: 285mg, Sodium: 722mg, Potassium: 363mg, Sugar: 129g, Vitamin A: 1309IU, Calcium: 144mg, Iron: 1mg
Calories: 1116kcal
Cost: $3
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