Giant Chocolate Chip Cookie
Ingredients
- ½ cup unsalted butter 1 stick
- ¾ cup + 2 tbsp all-purpose flour 109 g
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons light brown sugar 83 g
- 2 tablespoons granulated white sugar 25 g
- 1 egg yolk at room temperature
- ½ tablespoon vanilla extract
- ⅓ cup semi-sweet chocolate chips 70 g
- 2 tablespoons semi-sweet chocolate chips for sprinkling 25 g
Instructions
**Brown the Butter:**
- – Add the butter to a pot and heat over medium heat until it melts and simmers.
- – Continue to simmer until the butter gives off a nutty scent and browns (about 5 minutes).
- – Measure out 6 tablespoons of browned butter into a small bowl and refrigerate until it reaches the consistency of softened butter.
**Prepare the Dough:**
- – Preheat the oven to 350°F.
- – In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- – In a large bowl, cream the cooled brown butter, brown sugar, and granulated sugar together with an electric mixer on high speed until light and fluffy (2-3 minutes).
**Add Wet Ingredients:**
- – Mix in the egg yolk and vanilla on medium-high speed until pale and fluffy (1-2 minutes).
**Combine Ingredients:**
- – Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
- – Fold in the chocolate chips using a rubber spatula.
**Shape and Bake:**
- – Form the dough into a large ball and slightly flatten it into a disk about 1 ½ inches thick.
- – Place the dough in the center of a parchment-lined cookie sheet.
- – Sprinkle extra chocolate chips on top and bake for 21-24 minutes, until golden brown.
**Finishing Touches:**
- – After baking, sprinkle a few more chocolate chips and some flaky sea salt on top.
- – Let the cookie cool on the baking sheet for 15 minutes before transferring to a cooling rack, or enjoy it straight from the sheet!
Notes
This giant chocolate chip cookie is perfect for sharing – or keeping all to yourself. Enjoy every delicious, chocolatey bite!