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Giant Chocolate Chip Cookie

Giant chocolate chip cookie bakes into one shareable 9-inch cookie with golden edges and a soft, just-set center. Press the dough into a disk and bake it on a parchment-lined baking sheet for an easy cookie to slice and share.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling 15 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour spooned and leveled
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.5 cup unsalted butter 1 stick, softened
  • 0.67 cup light brown sugar packed
  • 0.33 cup granulated sugar
  • 1 egg large, at room temperature
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chips

Equipment

  • 1 large baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line a large baking sheet with parchment paper.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  5. Beat in the egg and vanilla until combined.
  6. Mix in the flour mixture just until no dry streaks remain.
  7. Fold in the chocolate chips.
  8. Place the dough on the prepared baking sheet and press it into a 9-inch-wide disk.
  9. Bake for 20 to 25 minutes, until the edges are golden and the center looks just set.
  10. Cool on the baking sheet for at least 15 minutes.
  11. Slice the cookie.

Notes

For a tender center, stop baking when the edges are golden and the center looks just set. Store covered at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 3 months. For a dairy-free swap, use dairy-free butter and semisweet chocolate chips.