One Huge Chocolate Chip Cookie

One giant chocolate chip cookie on a white plate, broken in half to expose the gooey center.

5 from 1 vote

One Huge Chocolate Chip Cookie

For those times you're looking for a single-serve large and in charge perfect cookie with the same texture and flavor as a batch of traditional chocolate chip cookies!

Prep Time10

Cook Time18

Total Time28

Course: Desserts & Treats

Cuisine: American

Servings: Big Cookie

Calories: 1108kcal

Author: Julia

Ingredients

3 Tbsp 40g unsalted butter, chilled*
5 Tbsp 44g brown sugar, packed
2 Tbsp egg**
6 Tbsp 60g gluten-free all-purpose flour, leveled
¼ tsp pure vanilla extract optional
1/2 tsp baking powder
1/2 tsp sea salt***
⅓ cup semi-sweet chocolate chips 60g

Instructions

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper (or spray with cooking spray).
Whisk one egg in a small bowl until it is well beaten. Set aside until ready to use.
Transfer the chilled unsalted butter and the brown sugar to a stand mixer fitted with the paddle attachment. Note: if you don't own a stand mixer, use a large mixing bowl and an electric hand mixer). Beat on medium-high speed until the butter and sugar are well combined. Because the butter is cold, this mixture will look somewhat grainy with small beads, rather than fluffy.
Measure out two tablespoons of the beaten egg and transfer it to the stand mixer with the creamed butter and sugar mixture. Mix on medium-high speed until the wet ingredients are combined.
In a separate bowl, stir together the gluten-free flour, baking powder, and sea salt (dry ingredients). Scrape the sides of the stand mixer with a rubber spatula before adding in the dry ingredients. Beat on medium speed until a thick dough forms.
Mix in the chocolate chips.
Use a rubber spatula to remove all of the dough from the stand mixer and place it on top of the prepared baking sheet. If you’d like, add extra chocolate chips on top. The cookie dough will spread, so be sure it has plenty of room.
Bake on the center wrack of the preheated oven for 15 to 20 minutes. At 15 minutes, the cookie will be slightly undercooked in the center for the gooiest option. 18 minutes will give you a nice crispy edge with a chewy center and golden brown edges. 20 minutes results in a crispy cookie with a sort of caramelized brown butter effect.
Allow the cookie to cool for 15 minutes before serving. For an extra decadent dessert, serve this cookie with a scoop of vanilla ice cream.

Notes

*Use cold, fresh out of the refrigerator butter for a puffy cookie, or softened butter (room temperature butter) for a cookie that spreads out.

**Beat one whole egg in a small bowl and measure out two tablespoons, which is about half of the egg.

***Use ¼ tsp salt if using iodized salt

To make a small batch gluten-free chocolate chip cookie recipe, use a tablespoon cookie scoop and transfer cookie dough balls to a cookie sheet. Bake cookies for 8-10 minutes.

Nutrition