Description
This Best Giant Chocolate Chip Cookie recipe yields a single oversized cookie with a soft, chewy center and crispy edges. Perfect for sharing or indulging in a decadent treat, this easy-to-make cookie combines classic ingredients like semi-sweet chocolate chips and vanilla for a timeless dessert.
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 mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for your dough.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully incorporated, which adds moisture and flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing which can toughen the cookie.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough, ensuring even distribution without deflating the batter.
- Shape and Prepare Dough: Shape the dough into a single 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 18-22 minutes, or until the edges turn golden brown and the center is just set, creating a crispy edge and a soft middle.
- Cool and Serve: Allow the cookie to cool on the baking sheet for 10 minutes to set properly before slicing into wedges and serving.
Notes
- For an extra gooey center, reduce baking time slightly to 17-18 minutes.
- You can substitute the semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- Ensure butter is softened, not melted, for proper creaming and texture.
- Cooling the cookie on the baking sheet helps it hold its shape and finishes the cooking process gently.
