One Giant Chocolate Chip Cookie

This recipe makes one giant soft, chewy, buttery chocolate chip cookie – perfect for one or two people. One bowl, no mixer, no chilling required, and ready in 20 minutes! Next time try the giant double chocolate chip cookie.

Now, more than ever, I find myself getting intense cravings for very specific desserts. And no, I’m not pregnant. Some nights I can’t get the idea of strawberry cheesecake ice cream, funfetti popcorn, or cannoli cupcakes out of my head.

But all of those things will require full batches, and that’s going to be entirely too much food just to satisfy one night’s craving. Sure, I can store the leftovers, but sometimes I kick the craving and want nothing to do with that particular food again for a while.

I repeat… I am not pregnant.

Reasons to make small batch chocolate chip cookies

• You have a cookie craving and just need one or two cookies to scratch the itch
• You’re trying to exercise some restraint so you’re not tempted to stress-eat a dozen cookies (no, I’m not speaking from experience – why do you ask?!)
• You don’t have enough ingredients on hand for a full batch of cookies
• The dough doesn’t need to be chilled
• It can be made in one bowl
• You don’t need a mixer – just a whisk and a wooden spoon
• It’s a great excuse to use a giant spatula (aff link) like this one

Tips for making one giant cookie

• Gently press down on the top of the cookie dough mound so that the depth is uniform and it bakes more evenly. However, if you’re a fan of the more doughy center, just mound the dough on the baking sheet and throw caution to the wind!
  
• Add a few more chocolate chunks or chocolate chips to the top of the cookie before baking. It’s purely for aesthetic purposes, but the bonus is… well, more chocolate.
  
• Add a sprinkle of flaky sea salt to the top of the cookie before baking for a little sweet and salty flavor combination. Not required, but highly recommended!
  
• You could add in chopped nuts, M&Ms, or dried fruit like cranberries if you want to mix things up even more. I’d recommend adding no more than 2 Tablespoons of additional add ins.
  
• Use a quarter sheet pan (aff link) and quarter sheet silicone mat (aff link) – they’re the perfect size for a small batch recipe like this!

Can I make a small batch of cookies instead of one big cookie?

If you’d rather have two cookies instead of one big cookie, you can split the dough in half and bake them for a bit shorter time. You could also make three smaller cookies.

Space your cookies a couple inches apart to give them room to spread, and bake for around 8-9 minutes or until they’re set on top and golden around the edges.

Want more cookie for one recipes?

Try my double chocolate chip cookie for one recipe!

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

One Giant Chocolate Chip Cookie

5 from 3 votes

This recipe makes one giant soft, chewy, buttery chocolate chip cookie – perfect for one or two people. One bowl, no mixer, and no chilling required, and ready in 20 minutes! Can also be made as two smaller cookies.

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Prep Time 5 minutes

Cook Time 13 minutes

Total Time 20 minutes

Servings 1 cookie

Ingredients

  

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• 2 Tablespoons unsalted butter, melted and cooled slightly
• 2 Tablespoons light brown sugar
• 1 Tablespoon granulated sugar
• 1 egg yolk
• ¼ teaspoon pure vanilla extract
• ⅓ cup all-purpose flour
• ⅛ teaspoon baking soda
• Pinch of kosher salt
• ¼ cup chopped chocolate or chocolate chips
• Sea salt flakes, for garnish

Instructions

 

• Preheat oven to 350°F and line a baking sheet with nonstick silicone baking mat or parchment paper. Set aside.
• In a small bowl, whisk to combine butter, brown sugar and granulated sugar. Add egg and vanilla and whisk again to thoroughly combine.
• Add flour, baking soda and salt and stir to combine. Fold in chocolate chips.
• Place dough onto center of prepared baking sheet and top with a pinch of flaky sea salt, if desired.
• Bake for 12-13 minutes, or until the top is set and the edges are golden brown.
• Allow to cool and set on baking sheet for 5-10 minutes, then serve and enjoy!

Notes

Egg: You can substitute 1 Tablespoon whisked whole egg. In a small bowl, beat an egg with a whisk and then measure out 1 Tablespoon for your cookie dough.

Making 2 cookies instead of 1: If you'd rather have two cookies instead of one big cookie, you can split the dough in half and bake them for a bit shorter time. Space your cookies a couple inches apart to give them room to spread, and bake for around 8-9 minutes or until they're set on top and golden around the edges.

Nutrition

Calories: 551kcal | Carbohydrates: 68g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 256mg | Sodium: 156mg | Potassium: 105mg | Fiber: 1g | Sugar: 36g | Vitamin A: 959IU | Calcium: 56mg | Iron: 3mg

Course Cookies, Dessert

Cuisine American

Author Leslie Kiszka

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