One Huge Chocolate Chip Cookie Recipe: Ideal for a group of two (or just one, if you want to keep half for later), or a great baking activity for the kids! It has the ideal texture—perfectly chewy and sweet, with a hint of crunch—and who could resist those edges?
You may make this recipe without a mixer. With just a few simple equipment, five minutes of preparation, and a quick oven bake, you can make these really tasty chocolate chip cookies!
It has the ideal balance of crispiness on the outside, a deliciously soft, moist, and chewy center, and a heaping helping of dark chocolate chips.
One Huge Chocolate Chip Cookie Recipe
Ingredients
- 2 Tbsp (28g) salted butter
- 3 Tbsp (38g) packed light-brown sugar
- 1 pinch salt
- 1 tbsp whisked egg*
- 1/4 tsp vanilla extract
- 1/3 cup (40g) all-purpose flour
- 1/8 tsp baking soda
- 4 Tbsp (42g) chocolate chips, divided
Instructions
Turn the oven on to 350°F, or 180°C. Put butter in a mixing dish that is safe to use in the microwave. Warm in the microwave until almost melted (you want it to be almost entirely melted), then take it out of the microwave just before it melts fully and mix. Simply said, you don’t want it to be too hot because stirring will cook the egg and melt the chocolate chips.
Add the vanilla, flour, baking soda, brown sugar, salt, and one tablespoon of the melted butter. After combining well, stir with a spoon for 20 to 30 seconds.
Add three tablespoons of chocolate chips and stir.
Using a Silpat or parchment paper-lined baking sheet, shape the dough into a 3 1/2-inch disk. Gently press the remaining 1 tablespoon chocolate chips in an erratic pattern over the top and sides of the cookie.
Bake for 12 to 14 minutes, or until the cookie is golden, in a preheated oven. Serve hot or let cool on a wire rack before putting in an airtight container to store.
Notes
To acquire 1 Tbsp of egg, crack the egg into a small basin, mix the yolk and white together until thoroughly combined, and then take a tablespoon. Save the remainder for another time (for example, breakfast tomorrow).
Use the scoop and level approach to measure flour if your cookies typically spread or if you’re at a higher altitude; if not, use the spoon and level method.
Nutrition
- Fat 17g 26%
- Saturated Fat 10g 63%
- Cholesterol 61mg 20%
- Sodium 211mg 9%
- Potassium 46mg 1%
- Carbohydrates 49g 16%
- Fiber 1g 4%
- Sugar 31g3 4%
- Protein 4g 8%
- Vitamin A 445IU 9%
- Calcium 41mg 4%
- Iron 1.5mg 8%
Possible Variations:
To make three smaller cookies, divide the batter into three halves (small batch cookie option). Check the cookies after around eight minutes.
Replace the chocolate chips with M&Ms, either standard or small.
Sprinkles and white chocolate chips should be used.
