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Big & Chewy Chocolate Chip Cookie

A giant chocolate chip cookie with a golden edge, chewy center, and melty chocolate chips. This recipe delivers the ultimate homemade cookie experience, whether baked as one oversized treat, divided into smaller cookies, or prepared in a mini skillet for sharing.
Print Recipe
Prep Time 15 minutes
Cook Time 17 minutes
Cooling Time 20 minutes
Total Time 52 minutes
Servings 1 Large Cookie

Ingredients
  

  • ¼ cup + 1 tbsp 38 g all-purpose flour
  • ¼ teaspoon cornstarch
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 ½ tbsp 21 g unsalted butter
  • 2 tbsp 28 g brown sugar
  • 2 tbsp 25 g granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • 2 ½ tbsp 28 g chocolate chips

Instructions
 

  • Preheat oven to 325°F. Line a baking sheet with parchment paper.
  • Mix flour, cornstarch, baking soda, and salt in a bowl.
  • Melt butter halfway in the microwave, about 25–30 seconds. Stir until smooth.
  • Whisk in sugars until blended. Add egg yolk and vanilla.
  • Stir in dry ingredients until combined. Fold in chocolate chips.
  • Shape dough into a mound on prepared sheet, or divide into two smaller portions.
  • Bake for 16–17 minutes until edges are set and center looks slightly underbaked.
  • Cool on the baking sheet for 20 minutes before slicing or serving.

Notes

  • For a bakery-style look, press a few chocolate chips on top before baking.
  • Sprinkle with flaky sea salt after baking for extra flavor.
  • Serve warm with ice cream for a skillet-cookie experience.
  • Do not overbake; the center will continue to cook as it cools.
  • Double the recipe easily to make larger portions.