One Huge Chocolate Chip Cookie Recipe

For when you want a single-serve large, perfect cookie with the same texture and flavour as traditional chocolate chip cookies! 


– 3 Tbsp 40g unsalted butter, chilled* – 5 Tbsp 44g brown sugar, packed – 2 Tbsp egg** – 6 Tbsp 60g gluten-free all-purpose flour, leveled – ¼ tsp pure vanilla extract optional – 1/2 tsp baking powder – 1/2 tsp sea salt*** – ⅓ cup semi-sweet chocolate chips 60g

Prepare a baking sheet with parchment paper or cooking spray and preheat the oven to 350 degrees F. Beat one egg well in a small bowl. Reserve until use. 

Step 1


Add chilled unsalted butter and brown sugar to a paddle-attached stand mixer. If you don't have a stand mixer, use a large bowl and electric hand mixer.  

Step 2

Beat butter and sugar on medium-high speed until combined. This cold butter mixture will look grainy with small beads, not fluffy. 

Step 3

Add two tablespoons of beaten egg to the stand mixer with the creamed butter and sugar. Medium-high speed mixing until wet ingredients are combined. 

Step 4

Mix gluten-free flour, baking powder, and sea salt in a separate bowl. Before adding dry ingredients, use a rubber spatula to scrape the stand mixer. Medium-speed beating creates a thick dough. 

Step 5

Stir in chocolate chips. Remove all dough from the stand mixer and place it on the baking sheet using a rubber spatula. Top with chocolate chips if desired. It will spread, so give the cookie dough space.  

Step 6

Bake 15–20 minutes on the preheated oven centre rack. Gooiest cookies are slightly undercooked in the centre at 15 minutes.  

Step 7

18 minutes yields crispy edges, a chewy centre, and golden brown edges. 20 minutes yields a crispy caramelised brown butter cookie. 

Step 8

Let the cookie cool for 15 minutes before serving. Add vanilla ice cream to this cookie for a decadent dessert. 

Step 9

See Also

See Also

Crispy Salmon Salad Recipe