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Hi Bold Bakers!
A great recipe for Giant Chocolate Chip Cookies is a must so I had to share mine here!
Do you know those times when you want a freshly-baked warm cookie but you don’t want to make a whole batch? Or you just have a small amount of flour and 1 egg left in your fridge? Well, I have come up with a solution: A recipe that will yield you just 1 perfect Big, Bold, and Giant Chocolate Chip Cookie, and possibly the nicest cookie you have ever had. You will have a freshly-baked cookie in less time than it will take to preheat the oven.
I have 3 amazing single-serving cookies – classic Giant Chocolate Chip Cookies, Soft Sugar Cookies, and Double Chocolate Chip Cookies
These cookies are the perfect amount for a single serving. I am a big fan of single-serving recipes, just like my selection of mug cakes. So if you are in a rush, or want just one cookie after school or work, then this is a great recipe for you.
I was inspired to make these from some of my favorite blogs Sally’s Baking Addiction and Cooking Classy
Giant Chocolate Chip Cookies
This cookie is so lovely because it has that gooey, almost underdone mildde with crispy edges, which equals cookie perfection!
Try These Recipes!
Watch The Recipe Video!
Giant Chocolate Chip Cookie (Single-Serving Recipe)
Ingredients
- 2 Tbsp (1oz/30g) butter
- 3 Tbsp light-brown sugar
- 1 pinch salt
- 1 tbsp whisked egg*
- 1/4 tsp vanilla extract
- 5 tbsp all-purpose flour
- 1/8 tsp baking soda (this is a ½ of a ¼ tsp)
- 4 tbsp chocolate chips (I use dark chocolate)
- (This recipe will yield about 250g of cookie dough, chocolate included)
Instructions
- Preheat oven to 350oF (180oC).
- Place butter in a microwave safe mixing bowl and melt
- To the melted butter, add brown sugar, salt, 1 tbsp egg, the vanilla, flour and baking soda. Stir with a spoon until well combined, about 20 - 30 seconds.
- Mix in the chocolate chips.
- Shape dough into a 3-inch disk on parchment paper lined baking sheet
- Bake in preheated oven for 15-18 minutes, until cookie is golden. You don’t want to over bake your cookie so it stays soft and doughie in the middle.
- Serve warm or allow to cool on a wire rack then store in an airtight container.
Recipe Notes
*If you don’t have brown sugar you can use white
Get the recipes for my other GIANT Single-Serving Cookies!
Perfect cookie for the quarantine and so easy to make. If I made a batch of cookies, I might be tempted to eat more, but one giant cookie is the perfect treat. I used mini M&Ms in mine and it was delicious! I shared photos with my friends and directed them to your YouTube channel. Thank you:-))
Somehow these cookies are better than any batch-sized cookies I’ve ever had! I really want to make more of these cookies because they’re so good, but I’m not sure how to do the ratios 🙁 tried to double the portions and ended up messing it up a little (dough was a bit too runny). Do you happen to have this recipe for bigger, bolder batches?
Thank you for these recipes! I tried the peanut butter and raspberry jam, the double chocolate chip and now the ‘regular’ chocolate chip. I did substitute 2 tbs brown sugar for a Stevia alternative and that works fine as well. Thanks again for the inspiration!
It’s possible to have a recipe in grams please.?
Because in italy don’t use tbsp.
For the double chocolate recipe?
Thank you.
This is a go to recipe for me when I am pet sitting, and dont want to make a whole batch of cookies. I changed it up a bit and do a mixture of brown and white sugar, it gives it a better flavor to me.
I doubled this recipe and made giant cookies for my wife and I for Father’s Day, 2020. She Loved it and as for me…well, as they say, “I can’t believe I ate the whole thing!”…Thanks for a fun, quick, easy idea…I will make these again. I enjoy watching baby George growing up on your videos…
These are so easy, quick, and delicious! Doubled the recipe to feed 4 people (they are so big and wonderful we shared them)…everybody loved them. I recently started milling my own organic grains so I substituted fresh milled whole grain rye for half of the all purpose flour. Amazing texture and flavor, will substitute 100% rye next time. Thanks Gemma for another wonderful recipe, loving your cookbook!!!!
How to make eggless cookies
Can’t do have the whole recipe for a batch not just a single log?????
THIS IS THE BEST COOKIE I HAVE EVER MADE. I was going to add M&M’s on top but I forgot ????. It cooked it for 15 minutes and it was enough. I ended up having leftover egg and butter so i made scrambled eggs on toast 😛