One Big Chocolate Chip Cookie
User Reviews
4.9
One Big Chocolate Chip Cookie
Description
The recipe starts by gently melting salted butter until almost fully liquid but not hot to prevent cooking the egg or melting chocolate chips prematurely. Brown sugar, a pinch of salt, whisked egg, vanilla extract, flour, and baking soda are mixed in quickly to form the dough. Most chocolate chips are folded into the batter, while some are pressed on top for extra richness and visual appeal after baking.
The dough is shaped into a disk about 3½ inches in diameter and baked at 350°F until golden around the edges while remaining soft inside. This technique produces a large cookie with a satisfying contrast between a slightly crisp perimeter and tender center. The modest egg quantity and use of brown sugar provide chewiness and depth of flavor.
Serving warm brings out gooey chocolate, but the cookie also stores well in an airtight container once cooled. Measuring egg carefully by whisking and using one tablespoon helps control moisture for consistent results. Adjusting flour measurement method can prevent spreading, especially in higher altitude or humid environments.
Ingredients
- 2 Tbsp (28g) butter salted
- 3 Tbsp (38g) light brown sugar packed
- 1 salt pinch
- 1 tbsp egg whisked
- 1/4 tsp vanilla extract
- 1/3 cup (40g) all-purpose flour
- 1/8 tsp baking soda
- 4 Tbsp (42g) chocolate chips divided
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
- Measure 1 tablespoon of whisked egg carefully for consistent moisture; reserve leftover egg for another use.
- Use the scoop and level method to measure flour if cookies tend to spread, or spoon and level for regular conditions.
User Reviews
Overall Rating
4.9
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