Big & Chewy Chocolate Chip Cookie Recipe

Big & Chewy Chocolate Chip Cookie Recipe – Quick and easy recipe for ONE extra large thick and chewy chocolate chip cookie! Perfect for those moments when a cookie craving strikes, but don’t want to bake up a whole batch. (Can also make 2 regular sized cookie or mini skillet cookies a la mode!

Servings: 1 big cookie

INGREDIENTS 

INSTRUCTIONS

Adjust oven rack to lower middle position and preheat oven to 338F/ 170C). Line a baking sheet with parchment paper or silicon mat; set aside.

In a small bowl, whisk together the flour, cornstarch, baking soda and salt to combine.

Place the butter in another small microwave-safe bowl. Heat the butter in the microwave until about two-thirds of the way melted; about 30 seconds. Don’t melt it all the way, because you don’t want it too hot or it could cook the egg and melt the chocolate chips. Take the bowl out of the microwave, and stir the butter around to fully melt.

To the melted butter, add in both sugars and whisk until blended.

Add in the whisked egg and vanilla and whisk until well combined.

Add in the flour mixture, then stir until just incorporated. Fold in the chocolate chips until evenly distributed. If the dough is too warm to be able to hold its shape well into a roundish ball, then place in the freezer to stiffen until you clean up, about 5 minutes.

Drop the dough onto the prepared baking sheet, roughly shaping it into a shaggy ball. It doesn’t have to be perfect; keep it loose and DON’T compress it into a tight ball. Add a few chocolate chips on top for looks. Sprinkle with sea salt flakes if desired.

Bake until golden and the edges have set well enough that you could easily lift it with your finger, but the center is still semisoft; 16 to 17 minutes.

Allow the cookie to cool almost completely on the cookie sheet, at least 20 minutes, more if you can resist. I know this sounds like torture, but you absolutely need to give it enough time to finish baking from the residual heat of the baking sheet, otherwise it will still be raw in the middle. Enjoy!

TO MAKE 2 AVERAGE SIZE COOKIES:

Follow recipe up until Step 6, then divide the dough into 2 tall balls and place on the prepared baking sheet. Add a few chocolate chips on top for looks. Sprinkle with sea salt flakes if desired.

Bake until golden and the edges have set well enough that you could barely lift it with your finger, but the center is still soft; 10 to 11 minutes. Continue with Steps 9 and 10.

TO MAKE 2 MINI SKILLET COOKIES:

Spray 2 (3 1/2″) cast iron skillets with non stick cooking spray or lightly butter them. Arrange on a baking sheet.

Follow recipe until Step 6, then divide the dough among the 2 skillets. Flatten the dough into disks, then add a few chocolate chips on top for looks. Sprinkle with sea salt flakes if desired.

Bake for 13 to 15 minutes or until golden around the edges and center is just set but not overcooked. Since skillet cookies are best eaten very warm, make sure they are mostly cooked through (unlike regular cookies), because they won’t get enough time to set while cooling.

Allow to cool for about 5 minutes, then serve warm, topped with vanilla ice cream and drizzled with your favorite toppings, if desired. I used slightly warmed up Nutella and dulce de leche. Hot fudge sauce and salted caramel sauce will also be amazing here.

RECIPE NOTES

To measure the 2 teaspoons of egg, whisk an egg in a small bowl, then measure out 2 teaspoons. Cover the rest, and refrigerate for later use, like making an omelette the next morning, or another cookie the following night.

I got the mini cast iron skillets from Amazon, here’re the link. They so cute and tiny; 3 1/2″ in diameter. Feel free to make the skillet cookie in one larger skillet (about 5″ to 6″) in diameter instead of 2, but note that baking time will need to be adjusted.

Source: cleobuttera.com