One Giant Chocolate Chip Cookie

One Giant Chocolate Chip Cookie – This giant chocolate chip cookie is thick, chewy, and perfect for when you don’t want to bake up a whole batch!

Have you ever craved a chocolate chip cookie, but didn’t want to bake up a whole batch? Well, now you don’t have to!

Today, I bring you my recipe for one Giant Chocolate Chip Cookie.

This giant chocolate chip cookie is as big as four cookies put together, perfect for when you’re only craving a few. It’s super quick and easy to make, too!

How to make One Giant Chocolate Chip Cookie

Ingredients you’ll need:

• unsalted butter
• caster/granulated sugar
• light brown sugar
• large egg
• vanilla extract
• plain/all-purpose flour
• cornflour/cornstarch
• baking powder
• baking soda
• salt
• chocolate chips

To make this giant cookie, whisk together the butter, and sugars until combined. Add the egg, and vanilla, and mix until combined.

Add the flour, cornflour, baking powder, baking soda, and salt, and mix until just combined. Fold in the chocolate chips.

Drop the dough onto a baking tray lined with parchment paper or a silicone mat. Make sure the dough is tall and not too flat. Place a few more chocolate chips on top, then bake for 17 – 20 minutes until golden brown around the edges.

The centre will still be a little under-baked, but it’s fine, it will firm up as it cools. Leave to cool on the tray until it is firm enough to be moved to a wire rack or plate.

TIP: To avoid a big cakey cookie (who wants that??), when folding in the flour, start off with 1/4 cup (30g), then start adding 1 tablespoon of flour at a time, combining after each one, until the dough is not longer runny, but is a very sticky dough.

I needed 3 tablespoons, but you may need more or less.

Scroll down for the FULL printable recipe. 🙂

This Giant Chocolate Chip Cookie is:

• super quick and easy to make
• deliciously soft and chewy (not cakey!)
• packed FULL of chocolate chips
• big enough to share, but that’s up to you!

How long will this giant cookie last? This cookie will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Can I freeze this giant cookie? Yes, this cookie freezes well for up to 3 months.

I highly recommend freezing the dough instead, so you can have a freshly-baked cookie whenever you want! The dough can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

More cookie recipes to try next!

• Chocolate Chip Coffee Cookies
• My FAVOURITE Chocolate Chip Cookies
• Cheesecake Stuffed Double Chocolate Cookies
• Double Chocolate Cream Cheese Cookies

Enjoy!

4.5 from 2 votes

One Giant Chocolate Chip Cookie

Prep Time: 10 mins

Cook Time: 15 mins

Total Time: 25 mins

Yields: 1 giant cookie

Calories: 803 kcal

This giant chocolate chip cookie is thick, chewy, and perfect for when you don't want to bake up a whole batch!

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Ingredients

• 2 tablespoons unsalted butter 30g, melted
• 2 tablespoons caster/granulated sugar 20g
• 2 tablespoons light brown sugar 20g
• 2 tablespoons beaten egg*
• 1/2 teaspoon vanilla extract
• 1/4 cup + 3 tablespoons plain/all-purpose flour** 55g
• 1/4 teaspoon cornflour/cornstarch
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup chocolate chips 45g, and some extra for topping

Instructions

1. Preheat the oven to 170C/325F/Gas 3, and line a baking tray with parchment paper, or a silicone mat. Set aside.

2. Whisk together the butter, and sugars until combined. Add the egg, and vanilla, and mix until combined.

3. Add the flour (start with 1/4 cup (31g), cornflour, baking powder, baking soda, and salt, and mix until just combined. Start adding 1 tablespoon of flour at a time, combining after each one, until the dough is not longer runny (I needed 3 tablespoons). Fold in the chocolate chips.

4. Drop the dough onto the prepared baking tray. Make sure the dough is tall and not too flat. Place a few more chocolate chips on top, then bake for 17 - 20 minutes until golden brown around the edges.
5. The centre will still be a little under-baked, but it's fine, it will firm up as it cools. Leave to cool on the tray until it is firm enough to be moved to a wire rack or plate.

Notes

*In a small bowl, or mug, beat a large egg well. Spoon 2 tablespoons of the beaten egg into the cookie mixture.

**To avoid a big cakey cookie, when folding in the flour, start off with 1/4 cup (30g), then start adding 1 tablespoon of flour at a time, combining after each one, until the dough is not longer runny, but is a very sticky dough. I needed 3 extra tablespoons, but you may need more or less.

The calories are an estimate only.

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