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Giant Chocolate Chip Cookie

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.
5 from 12 votes
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Prep Time 15 minutes
Cook Time 22 minutes
Course Dessert
Cuisine American
Servings 1 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.
Keyword brown butter, chewy cookies, chocolate chip cookies, chocolate chips, Cookies
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