2 Giant Chocolate Chip Cookies
These giant chocolate chip cookies are the perfect small batch cookie recipe. This easy recipe yields two large cookies that are crispy on the edges and chewy in the center. The best chocolate chip cookies are loaded with chocolate chips and nutty, brown butter flavor.
Ingredients
- 3 & 1/2 tablespoons (50g) unsalted butter (browned)
- 2 & 1/2 tablespoons (32g) light brown sugar
- 1 & 1/2 tablespoons (19g) granulated sugar
- 1 & 1/2 tablespoons (22g) egg (beaten, room temperature)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- 1/4 cup + 3 tablespoons (56g) all-purpose flour
- 1/4 cup (45g) chocolate chips
- 1 oz (28g) dark chocolate (roughly chopped)
Instructions
- Add butter to large saucepan over medium heat. Butter will begin to foam and then brown quickly. Stir constantly during entire process. Once butter begins to brown, remove from heat and pour into a mixing bowl. The entire process should take no more than a few minutes. Mix in sugars and set aside to cool for about 10 minutes.
- Add vanilla extract and beaten egg. Mix until combined.
- Add salt, baking soda, and flour and mix until almost combined. There should still be some streaks of flour visible.
- Stir in chocolate chips and chopped dark chocolate. Be careful not to over mix. Line a baking sheet with parchment paper. Divide dough in half and shape into balls. Add a few chocolate chips on top of each ball.
- Preheat oven to 350° F. Bake for 14-15 minutes. Sprinkle with flaky sea salt. Allow to cool at least 10 minutes before serving.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.