Description
Enjoy a classic and delicious giant chocolate chip cookie that is soft, chewy, and perfect for sharing. This easy recipe combines buttery dough with plenty of semi-sweet chocolate chips baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper to prepare for baking the cookie.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and fully combined, ensuring even flavor throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the dough, distributing them evenly for maximum chocolaty goodness.
- Shape Dough: Form the dough into one large ball and place it in the center of the prepared baking sheet. Press down slightly to flatten the top to help even baking.
- Bake: Bake the cookie in the preheated oven for 18-22 minutes, until the edges are golden brown and the center is set but still soft.
- Cool and Serve: Allow the cookie to cool on the baking sheet for 10 minutes before slicing and serving to let it firm up and enhance the flavors.
Notes
- For a gooey center, avoid overbaking and check the cookie towards the end of the baking time.
- You can customize with nuts or different types of chocolate chips if desired.
- Make sure the butter is softened, not melted, for the best texture.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
