Giant Chocolate Chip Cookie
This giant chocolate chip cookie is chewy, rich, and loaded with chocolate chips, making it perfect for sharing or enjoying a big slice by yourself.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Ensure the butter is softened, not melted.
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs You can replace each egg with 1/4 cup applesauce.
Mix-ins
- 2 cups chocolate chips Use high-quality chocolate chips for a richer taste.
- 1 cup walnuts, chopped You can swap for pecans or leave them out.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, and salt.
- In another large bowl, cream together the softened butter, granulated sugar, brown sugar, and vanilla until smooth.
- Beat in the eggs one at a time until well combined.
- Gradually stir in the flour mixture until fully incorporated.
- Fold in the chocolate chips and walnuts.
Baking
- Scoop large portions of cookie dough onto a baking sheet lined with parchment paper, spacing them apart.
- Bake for 12-15 minutes or until the edges are golden and the centers look slightly underbaked.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store the cookie in an airtight container at room temperature for 3-5 days. For longer storage, wrap and freeze. Thaw at room temperature when ready to enjoy.