Description
This Best Giant Chocolate Chip Cookie recipe yields a large, soft, and chewy cookie packed with semi-sweet chocolate chips. Perfect for sharing, it combines classic flavors with an easy-to-follow method, resulting in a warm, gooey treat with golden edges and a tender center.
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 line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookie.
- Fold in Chocolate Chips: Carefully fold in the semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Shape the Cookie: Form the dough into one large ball and place it in the center of the prepared baking sheet. Press down lightly on the top to flatten the shape slightly for even baking.
- Bake: Bake in the preheated oven for 18-22 minutes, or until the edges turn golden brown and the center is set but still soft for the perfect chewy texture.
- Cool and Serve: Allow the giant cookie to cool on the baking sheet for 10 minutes before slicing and serving to let it firm up and enhance flavor.
Notes
- Ensure your butter is softened to room temperature for easy creaming with the sugars.
- Do not overmix the dough once the flour is added; overmixing can result in a tougher cookie.
- For a gooier center, slightly underbake and let it cool on the pan as the residual heat will finish cooking.
- You can add nuts like walnuts or pecans for added texture if desired.
- Store leftovers in an airtight container at room temperature for up to 3 days.
