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This recipe is a keeper, trust me! Be sure to Pin it for future use.
I've tried making giant chocolate chip cookies in the past and they can be a bit tempermental. I've had trouble getting them to cook properly and getting them the right shape. For some reason they always come out too dry or too mushy. I was excited to come across this recipe from TogetherAsFamily, which I've made several times now without fail. I've tweaked it to my liking so I could share it with you. If you need a printable version of this recipe, be sure to scroll below.
Giant Chocolate Chip Cookie
Before you start baking, I'm going to be honest. This cookie will be its absolute best if you bake it in an 11" tart pan. I know not everyone has these on-hand, so I assure you that you can make it on a flat baking tray or a pizza tray, but I can't guarantee that it will come out as good. I think the tart pan is the key here, and that even baking all the way through is a result of the pan. If you need to quickly order a good pan, check out the Wilton Tart Pan on Amazon, or this non-stick tart pan instead. It's worth the extra bucks to invest in one of these, because I gurantee you'll want to make this recipe again!
You Will Need
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
3/4 cup ( a stick and a half) of unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips (use milk chocolate if you desire a sweeter cookie or if that's your preference). You can add more chocolate chips if you like but keep in mind this may affect the outcome of your cookie (it might be too mushy in the middle or have difficulty cooking straight through)
11" tart pan for baking
Optional: frosting and/or sprinkles for decorating
Directions:
1. Preheat oven to 350 degrees. Generously spray an 11" tart pan with cooking spray (or use butter or flour for greasing).
2. Combine flour, cornstarch, baking soda, and salt together in a medium sized mixing bowl. Stir to break up any lumps. Set aside.
3. Cream butter and sugars together until light and fluffy, about 2 minutes (I used my regular hand mixer). Be sure to scrape down sides of bowl.
4. Add egg and vanilla extract, beat until combined. Continue scraping down sides of bowl.
5. Add dry ingredients to wet ingredients. Mix with hand mixer on low speed until thoroughly combined. Stir in chocolate chips by hand. Dough will be soft and thick.
6. Transfer the cookie dough to the tart pan. Flatten the dough with your fingers till it reaches the edges of the pan. Be sure that pan is greased well!
7. Bake 15-20 minutes or until golden brown. Let sit in pan until completely cool. Turn onto a plate only when cookie is cool.
8. Frost and decorate as desired, or leave it plain!
For a printable version of this recipe,
