Giant Chocolate Chip Cookie
This giant chocolate chip cookie is thick, chewy, and filled with rich chocolate chips in every bite. Ready in just 40 minutes, this no-chill recipe is perfect for when you need a bakery-style treat fast.
Equipment
- Mixing bowls
- Electric mixer
- Baking Sheets
- Parchment paper
- Measuring Cups
- Cooling rack
Ingredients
Dough Ingredients
- 2 1/4 cups All-purpose flour
- 1 1/2 teaspoons Cornstarch
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3/4 cup Unsalted butter softened to room temperature
- 3/4 cup Brown sugar light or dark, packed
- 1/2 cup Granulated sugar
- 1 large Egg at room temperature
- 1 large Egg yolk at room temperature
- 2 teaspoons Vanilla extract
- 1 1/2 cups Semi-sweet chocolate chips plus extra for topping if desired
Instructions
- Preheat oven to 325°F and line baking sheets with parchment paper.
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
- Add egg, egg yolk, and vanilla. Beat until well combined.
- Mix in dry ingredients gradually. Stir in chocolate chips.
- Divide dough into 6 large portions, about a heaping 1/2 cup each. Place 2 per sheet with space between.
- Bake for 20 to 25 minutes until edges are golden. Centers should appear soft.
- Cool on baking sheet for 15 minutes before serving.
Notes
These cookies store well in an airtight container for up to a week. You can also freeze the dough balls and bake later. Let them thaw slightly for more even baking.
Nutrition Facts (per serving)
Calories: 540
Total Fat: 27g
Saturated Fat: 16g
Cholesterol: 80mg
Sodium: 210mg
Carbohydrates: 72g
Sugar: 45g
Protein: 5g
Fiber: 0g
Potassium: 0mg
Vitamin A: 0%
Vitamin C: 0%
Calcium: 0%
Iron: 0%