One Big Chocolate Chip Cookie

Name: One Big Chocolate Chip Cookie
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings (1/2 cookie)
Ingredients: 2 Tbsp (28g) salted butter; 3 Tbsp (38g) packed light-brown sugar; 1 Pinch salt; 1 tbsp whisked egg*; 1/4 tsp vanilla extract; 1/3 cup (40g) all-purpose flour; 1/8 tsp baking soda; 4 Tbsp (42g) chocolate chips

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4.9

318 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings
2 servings (1/2 cookie)
Course
Dessert
Cuisine
American

One Big Chocolate Chip Cookie

Iris Warren

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This recipe only takes about 5 minutes prep, a few prep tools, and a quick bake in the oven and you've got yourself an unbelievably delicious chocolate chip cookie!

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Ingredients

Servings

2 Tbsp (28g) salted butter
3 Tbsp (38g) packed light-brown sugar
1 Pinch salt
1 tbsp whisked egg*
1/4 tsp vanilla extract
1/3 cup (40g) all-purpose flour
1/8 tsp baking soda
4 Tbsp (42g) chocolate chips, divided

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Instructions

Preheat oven to 350°F (180°C). Place butter in a microwave safe mixing bowl. Heat in microwave until nearly melted (you want it almost all the way melted, remove from microwave just before completely melted and stir to fully melt. You just don't want it too hot or it will cook the egg and melt the chocolate chips when stirring).
To melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds.
Mix in 3 tablespoons of the chocolate chips.
Shape dough into a 3 1/2-inch disk on a Silpat or parchment paper lined baking sheet, gently press remaining 1 Tbsp chocolate chips randomly over top and sides of cookie.
Bake in preheated oven 12 - 14 minutes, until cookie is golden. Serve warm or allow to cool on a wire rack then store in an airtight container.

Notes

*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp. Reserve remainder for another use (aka tomorrows breakfast).
*To get 1 Tbsp egg, crack egg into a small bowl, whisk until yolk and white are well blended, then measure out 1 Tbsp. Reserve remainder for another use (aka tomorrows breakfast).
**If your cookies are normally prone to spreading or at higher altitude use the scoop and level method to measure flour, if not use the spoon and level method to measure flour.