1 Giant Chocolate Chip Cookie to satisfy your sweet tooth. Soft, chewy, buttery & filled with chocolate chips – it’s big enough to share, but you definitely won’t want to!Sometimes I really want cookies and I can’t be bothered to spend the time making an entire batch or waiting for the dough to chill.
Do you ever get that type of late night craving? The kind where you need something sweet and you’re willing to go to (maybe extreme) lengths for it? It’s a common occurrence for me…. To the point where I’m pretty sure the convenience store next to my apartment knows me as the girl who buys Ben & Jerry’s at 10 pm….
So after discussing this predicament with a few friends the other day and realizing I wasn’t alone, I decided it was time for a late-night “snack” type of recipe.
One GIANT Chocolate Chip Cookie.Thick. Buttery. Soft. Chewy. Filled with melty chocolate chips. Big enough for sharing, but it’s unlikely that you’ll want to.
Oh my – this cookie is going to be your new best friend. (Current human friends – please accept my apologies). And what’s even better about it is that there’s no cookie dough chilling involved. So you’ll be eating your fresh-from-the-oven chocolate chip cookie in no time.
For this giant cookie recipe, I based it off of my favorite chewy Chocolate Chip Cookies. They use both brown sugar & white sugar in the batter for thicker, chewier cookies. And then the secret ingredient – vanilla pudding – for extra softness. If you don’t keep pudding mix in the house for these types of late night cookie emergencies, you can substitute ½ teaspoon cornstarch instead. Then the only last trick for making sure your cookie doesn’t spread too much is not to flatten your cookie dough ball. Mine went in the oven exactly as pictured.
Then bake for about 12-14 minutes so the top is just set (it’ll look slightly under baked) – and you’re done. One delicious, GIANT, chocolate chip cookie ready for consumption.
Midnight snacking just got a lot more delicious.
1 Giant Chocolate Chip Cookie
- 2 tablespoons unsalted butter , softened
- 2 tablespoons brown sugar , lightly packed
- 2 tablespoons granulated sugar
- 1 large egg yolk
- ¼ teaspoon vanilla
- 5 tablespoons flour , ¼ cup plus 1 extra tablespoon
- 1 tablespoon vanilla pudding mix , not cook n' serve (or substitute for ½ teaspoon cornstarch)
- ¼ teaspoon baking soda
- pinch salt
- 3-4 tablespoons chocolate chips
- Preheat the oven to 350F degrees.
- In a small bowl, beat together the butter and sugars until combined. Or mix with a wooden spoon if butter is soft enough. Add in the egg yolk and vanilla and continue mixing. Scrape down the sides of the bowl and add in the flour, pudding mix, baking soda and salt. Once combined, stir in the chocolate chips, leaving a few extra to sprinkle on top of your cookie.
- Form the dough into a ball and place on a baking sheet lined with parchment paper or a silicone baking mat. Sprinkle the remaining chocolate chips on top, and baking for 12-14 minutes until the top is just set. Remove from the oven and allow to cool for 5 minutes on the baking tray before moving to a wire rack to continue cooking.