2 July, 2021
Big Chocolate Chip Cookie
In the middle of my house being stupid hot – the new windows keep out some of the heat, but the roof is black and once this place heats up, it doesn’t want to cool off – I decided to bake a loaf of bread. I figured, as I was making the bread dough, that I should make something for dessert, too, you know, while I was at it. I already had the oven on, might as well make it worth it. So I made a big cookie, as I sometimes do.
The nice thing about a really big cookie? One pan. One batch. Normally, when I make cookies, I double or triple the batch and have cookies everywhere. Cookies in the jar, cookies in bags, cookies in the freezer. And what do I do with all those cookies? Why, I eat them, of course. Not all in a day, but definitely not one here and one there. Don’t get me wrong, I’m not the only one who eats them, but no one else eats enough to keep me from eating too many. So, if I make one big cookie, there will be leftovers, but it isn’t bags and bags of leftovers. One or two craving kickers and then the cookie is gone and I can carry on.
One day, I will make a one cookie, but a different kind. Perhaps a lemon cookie, or an oatmeal cookie or a brown sugar cookie, but not today. Today, is chocolate chip, because it is the best cookie.
- 6 TB softened butter – if you use salted butter, don’t add more salt later, if you use unsalted butter, add the ½ tsp below
- 1 cup brown sugar
- 1 egg
- 1-2 tsp vanilla
- 1 cup flour
- 1 TB cornstarch – optional, helps make it stay chewy
- ½ tsp baking soda
- ½ tsp salt – if you are using
- chocolate chips – I used ¾ cup and would have been happier with just a bit less. However, add what you like – I wouldn’t go much more than a cup. I know people split their chips into the ones in the batter and then some placed on the top of the cookie for looks. I don’t bother, but you do you.
Preheat your oven to 350F and prepare a baking pan. I used a cast iron frying pan so didn’t need to do anything to it, it’s seasoned, but you may need to spray a baking pan or line it with parchment paper.
Mix the butter and sugar together in a medium sized bowl, really, really well. I just used a silicon spatula to mix this batch – it’s quite small so you really don’t need a mixer unless you just got a new one and can’t wait to use it. 🙂
Add the egg and mix again, really well.
Add in the vanilla, cornstarch and baking soda (and salt if you’re using). Mix thoroughly.
Add the flour and mix it so there are no sneaky dry bits at the bottom of the bowl.
Toss in the chocolate chips (toffee chips or butterscotch chips would work, too) and fold them in so they’re pretty well distributed throughout the batter.
Pour the batter into your baking pan and smooth out the top a bit, or a lot. Your kitchen, your rules.
Bake for 20 minutes. This will be soft and a bit gooey in the middle so don’t bother with a toothpick test or anything. Just make sure the top is golden brown and the edges are a bit crispy.
Take out of the oven and let it sit for 5 minutes….or get the ice cream and make it worth it! Really indulge, keeps life interesting.
I have heard rumours about doing this in an air fryer – basically, as long as your pan fits in the fryer, you can bake. My only concern would be how thick the cookie is. Mine in the pan was less than 1/2 an inch high. I don’t think you’d want your cookie in the air fryer to be any thicker than that. Perhaps 2 or 4 cookies instead of one, same temperature, and start with 10 minutes.
Want all your fruit and vegetable servings in one place? https://www.goruvi.com/?ref=sheilawood