Description
This Best Giant Chocolate Chip Cookie recipe yields a single, shareable cookie that’s crispy on the edges and soft in the center. Perfect for those times when you want a classic chocolate chip cookie experience in a larger, delightful portion. It’s quick to prepare and baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a large baking sheet lined with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which usually takes a few minutes with a mixer.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture until smooth and fully incorporated, enhancing the flavor and texture.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined, taking care not to overmix to keep the cookie tender.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips, ensuring they are dispersed evenly throughout the dough.
- Shape Cookie: Form the dough into a large ball and place it in the center of the prepared baking sheet. Press down slightly to flatten the top for even baking.
- Bake: Bake the cookie in the preheated oven for 18 to 22 minutes, or until the edges turn golden brown and the center is set but still soft.
- Cool: Remove the cookie from the oven and let it cool on the baking sheet for 10 minutes. This allows the cookie to firm up and makes it easier to slice and serve.
Notes
- For a chewier cookie, slightly underbake and remove from the oven when the center looks just set but still soft.
- Feel free to substitute semi-sweet chocolate chips with dark or milk chocolate based on your preference.
- Ensure butter is softened but not melted for the best texture in the cookie dough.
- Use parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Allowing the cookie to cool completely before slicing helps maintain its shape.
