My giant chocolate chip cookie recipe is arguably even easier than my deep dish chocolate chip cookies. This pan cookie is great for small parties, like the occasion that inspired this post – my family of four just spent an evening at home together enjoying this cookie as part of a low-key Father’s Day celebration. (The Monday morning remainder of our cookie pictured above.) It’s humble but feels a bit special. Best enjoyed warm, topped with a scoop of ice cream. — H. Weal
1 stick (4 ounces) unsalted butter, softened
1/2 cup brown sugar
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon vanilla extract
1 1/4 cups flour
1 cup (6 ounces) chocolate chips
9-inch round baking pan, greased
electric mixer with large bowl
measuring cups and spoons
1. Set oven to 375 degrees. In large bowl, with mixer on medium speed, beat together butter and both sugars until mixture is fluffy.
2. Add egg, baking soda, salt, vanilla, and flour. Beat until just blended.
3. With spatula, fold in chocolate chips.
4. Spread dough evenly into bottom of baking pan, make sure pan is filled to edges.
5. Bake until edges set and center puffs slightly – about 14 minutes.
6. Allow to cool in pan at least 10 minutes before removing and cutting into 12 even slices.
NOTES & TIPS
• I use kosher salt in all my cooking, and baking is no exception. Some larger granules never fully dissolve by the end, which sometimes gives my baked treats a surprising, but always subtle, salty-sweet flavor. I enjoy this little twist, but if you do not, simply replace kosher salt with table salt in the recipe above.
• I typically grease a pan with propellant-free canola oil spray, but for recipes where an entire stick of butter is needed, I find it convenient to use the softened butter left behind on the butter wrapper.