This Giant Chocolate Chip Cookie Recipe is the the perfect sweet treat to indulge in! It’s so yummy and easy to make and it’s big enough to share….if you want to!
Giant Chocolate Chip Cookie Recipe
Literally the best chocolate chip cookies here!!! There’s not much more that I love to do than whip up a new batch of cookies. I’ve done recipes for “one” cookie before, but these are a bit tweaked and are my favorite yet! Crispy edges with gooey soft centers. That’s always what I look for in a cookie. Oh and packed with chocolate chips, ha! Hope you enjoy this one!
Try my Peanut Butter Cookies For One too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need To Make Giant Cookie
- butter– For most of my recipes I use salted butter. Unsalted works too.
- granulated sugar– This fine white sugar adds sweetness to the cookie.
- light brown sugar– This cookie recipe can use light or dark brown sugar.
- large egg– For consistency, I use large eggs in my cooking and baking.
- pure vanilla extract– For best tasting results use pure vanilla extract.
- all-purpose flour– Flour is the main dry ingredient in the cookies.
- instant vanilla pudding mix- Find the pudding mixes in the baking isle. Make sure the box says instant and not cook and serve.
- baking soda– Baking soda helps the cookies rise during baking.
- kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- mini chocolate chips– Mini or regular sized chocolate chips work just fine here.
How To Make A Giant Chocolate Cookie
- Preheat oven to 350 degrees F. and line a large baking sheet with a silpat liner or parchment paper
- Place butter and sugars into a medium bowl and stir until well combined. Add beaten egg and vanilla stirring until well combined.Add flour, pudding mix, baking soda, salt and chocolate chips. Stir until just combined. Using a large cookie or ice cream scoop, place dough onto center of baking sheet. Bake for 15-18 minutes, until golden around edges. Let cool for 15 minutes on baking sheet before removing. Serve room temperature or warm.
Oh for the love of cookie dough. I love you.
Scoop your dough onto a lined cookie sheet.
Bake this baby for a good 15-18 minutes. 15 minutes will leave you with a gooey soft center. 18 minutes will be a little more cooked through if that’s your fancy 🙂
Seriously gorgeous!
How To Serve
Serve cookie warm or room temperature. Top with ice cream if desired.
How To Store Leftover Cookies
Store any leftover cookies in an airtight container for up to 2 days.
Giant Chocolate Chip Cookie
Equipment
- Oven
- mixing bowl
- baking sheet
- parchment paper
- large cookie scoop
- measuring spoons
Ingredients
- 2 tablespoons unsalted butter softened
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar packed
- 2 tablespoons beaten egg
- 1/2 teaspoon pure vanilla extract
- 6 tablespoons all-purpose flour
- 3 tablespoons instant vanilla pudding mix
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees and line a large baking sheet with a silpat liner or parchment paper
- Place butter and sugars into a medium bowl and stir until well combined. Add beaten egg and vanilla stirring until well combined.Add flour, pudding mix, baking soda, salt and chocolate chips. Stir until just combined. Using a large cookie or ice cream scoop, place dough onto center of baking sheet. Bake for 15-18 minutes, until golden around edges. Let cool for 15 minutes on baking sheet before removing. Serve room temperature or warm.