This is the best giant chocolate chip cookie! It's an extra large chocolate chip cookie with a chewy center, crispy edges, brown butter flavor and lots of melty chocolate.
This is basically my favorite cookie recipe cut in half and made with brown butter. It's easy, requires no chill time and is so incredibly delicious. Seriously what could be better than a huge chocolate chip cookie?
If you're looking for other chewy cookies check out my chewy chocolate chip cookies, chewy pumpkin cookies, chewy peanut butter cookies, Andes mint cookies, butterbeer cookies or white chocolate macadamia nut cookies.
Why You'll Love this Giant Chocolate Chip Cookie Recipe
It's made with brown butter. Brown butter just makes everything so much better. It adds rich notes of nutty caramel to this amazing cookie.
It's got the best texture. We're talking a thick chewy center and perfectly crispy edges.
It's full of chocolate. Each bite has tons of melty chocolate chunks.
It's easier than making a batch of cookies. It takes way less time to make this extra large cookie because you don't have to take time baking a bunch of separate batches of cookies! Just form all the dough into one portion and bake!
Ingredients for this Big Chocolate Chip Cookie
- Flour-good old fashioned all purpose flour is used for this cookie
- Sugar- mostly brown sugar and some granulated sugar are used in the cookie
- Eggs- just an egg yolk is needed
- Baking Soda and Baking Powder- help the cookie to rise slightly
- Chocolate Chips- we're using semi-sweet chips
- Unsalted Butter- gets browned for the best flavor
- Salt- helps bring out all the flavors in the cookie
- Vanilla- I recommend vanilla bean paste for the best flavor but vanilla extract works as well
- Flaky Sea Salt- for sprinkling on top after the cookie is baked
Step by Step Instructions
Please see recipe card below for complete measurements and baking time!
STEP ONE: Brown the butter. Transfer the melted butter to a small bowl and allow it to cool completely until it's the same consistency as softened butter.
STEP TWO: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.
STEP THREE: In a large bowl, cream the cooled brown butter, brown sugar and granulated white sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes. (You can also use a stand mixer fit with a paddle attachment.)
STEP FOUR: Add in the egg yolk and vanilla and mix on medium high speed until pale in color and fluffy, 1-2 minutes.
STEP FIVE: Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
STEP SIX: Mix the chocolate chips into the dough with a rubber spatula.
STEP SEVEN: Form the dough into a large ball then press it down slightly so it resembles a disk about 1 ½ inches thick.
STEP EIGHT: Transfer the dough to the center of a cookie sheet lined with parchment paper. Sprinkle extra chocolate chips on top and bake the cookie until golden brown. After baking, add a few more chocolate chips on top along with flaky sea salt. Let the cookie cool on the baking sheet for 15 minutes, then transfer to a cooling rack to completely cool, or just dig in straight from the cookie sheet. The only thing that could make this cookie even better is serving it with vanilla ice cream or a glass of cold milk. *Chef's kiss*
FAQS
How do I store this cookie? Store leftovers in an airtight container for up to three days.
Can I add other mix-ins? Sure! You can swap some of the semi-sweet chocolate chips for milk chocolate chips, white chocolate chips, peanut butter chips or anything else you can think of!
Do I have to brown the butter? No, I just think it adds the most wonderful flavor to this giant cookie! If you choose not to brown the butter, just use 6 tablespoon (84 g) of softened butter.
Pro Tips
For best results, measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
If you make these cookies please leave a star rating, it's so helpful for me! Tag me on Instagram @inbloombakery_ so I can see as well! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try Next Time
📖 Recipe
Giant Chocolate Chip Cookie
Ingredients
- ½ cup (112 g) unsalted butter
- ¾ cup + 2 tbsp (109 g) all-purpose flour, spooned and leveled
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoon (83 g) light brown sugar
- 2 tablespoon (25 g) granulated white sugar
- 1 egg yolk, at room temperature
- ½ tablespoon vanilla
- ⅓ cup (70 g) semi-sweet chocolate chips
- 2 tablespoon (25 g) semi-sweet chocolate chips for sprinkling on top of cookie before and after baking
Instructions
- Add the butter to a pot and heat it over medium heat. Allow the butter to melt and come to a simmer. Simmer until the butter is giving off a nutty scent and has browned. The whole process should take about 5 minutes. Measure out 6 tablespoons of melted brown butter and place in a small bowl. (The extra two tablespoons of butter should cook off during the browning process, but it is possible to have a little bit left over after you've measured out the 6 tablespoons.)½ cup (112 g) unsalted butter
- Refridgerate until the butter has reached the same consistency as regular softened butter.
- Preheat the oven to 350 degrees.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.¾ cup + 2 tablespoon (109 g) all-purpose flour, spooned and leveled, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl, cream the cooled brown butter, brown sugar and granulated white sugar together with an electric mixer on high speed until light and fluffy, 2-3 minutes. (You can also use a stand mixer fit with a paddle attachment.)6 tablespoon (83 g) light brown sugar, 2 tablespoon (25 g) granulated white sugar
- Add in the egg yolk and vanilla and mix on medium high speed until pale in color and fluffy, 1-2 minutes.1 egg yolk, at room temperature, ½ tablespoon vanilla
- Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Mix the chocolate chips into the dough with a rubber spatula.⅓ cup (70 g) semi-sweet chocolate chips
- Form the dough into a large ball then press it down slightly so it resembles a disk about 1 ½ inches thick.
- Transfer the dough to the center of a cookie sheet lined with parchment paper. Sprinkle extra chocolate chips on top and bake the cookie for 21-24 minutes until golden brown.2 tablespoon (25 g) semi-sweet chocolate chips for sprinkling on top of cookie before and after baking
- After baking, add a few more chocolate chips on top along with flaky sea salt. Let the cookie cool on the baking sheet for 15 minutes, then transfer to a cooling rack to completely cool, or just dig in straight from the cookie sheet.
If you're increasing the recipe (2x or 3x), note that the gram measurements displayed aren't doubling or tripling as they should when moving to the larger portion recipes... only the cup and tsp/Tblsp measurements are changing. If you're using grams and don't do the math yourself, it could be disastrous!
would it be alright if i used the whole egg instead of just the egg yolk? i really dont wanna eat plain egg whites