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Giant Chocolate Chip Cookie

Giant chocolate chip cookie bakes as one 9-inch round, with golden brown edges and a center that stays soft. Slice it after cooling on the baking sheet for an easy-to-share cookie dessert.
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Prep Time 15 minutes
Cook Time 24 minutes
Cooling 20 minutes
Total Time 59 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 1 cup semisweet chocolate chips

Equipment

  • 1 13x18-inch rimmed baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line a 13x18-inch rimmed baking sheet with parchment paper.
  3. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  4. Beat in the egg and vanilla until combined.
  5. Add the flour, baking soda, and salt, and mix just until no dry flour remains.
  6. Stir in the chocolate chips.
  7. Mound the dough onto the prepared baking sheet and shape it into a 9-inch round.
  8. Bake for 20 to 24 minutes, until the edges are golden brown and the center looks set but is still soft.
  9. Cool on the baking sheet for at least 20 minutes.
  10. Slice the cookie.

Notes

For even baking, shape the dough into an even 9-inch round. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a gluten-free variation, use a 1:1 gluten-free baking flour blend.