This recipe delivers one bakery-style large chocolate chip cookie with a crisp edge, a soft center, and a clear picture of its calorie count. It uses classic ingredients—butter, sugar, flour, and chocolate—so the nutrition is straightforward and honest. You get a satisfying, indulgent treat that’s easy to make at home, and you’ll know exactly what’s in it.
Ingredients
- 2 tablespoons (28 g) unsalted butter, softened
- 3 tablespoons (40 g) granulated sugar
- 2 tablespoons (25 g) packed light brown sugar
- 1 large egg yolk (about 1 tablespoon, 15 g)
- 1/2 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup (60 g) semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
- Beat in the egg yolk and vanilla extract until fully combined.
- In a separate small bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined—do not overmix.
- Fold in the chocolate chips.
- Shape the dough into a large ball (about 3 inches in diameter) and place it on the prepared baking sheet. Press it down slightly to about 1 inch thick.
- Bake for 16–18 minutes, or until the edges are golden brown and the center is just set. The cookie will continue to set as it cools.
- Let the cookie cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Measure flour correctly: Spoon the flour into your measuring cup and level it off. Scooping directly can add extra flour, making the cookie dry and crumbly.
- Use room-temperature butter: Softened butter creams better with sugar, creating a tender texture. If you’re short on time, cut the butter into small cubes and let it sit for 10 minutes.
- Don’t overbake: The center may look slightly underdone when you pull it out—that’s perfect. It will firm up as it cools, keeping the middle soft.
- Chill the dough (optional): For a thicker cookie, refrigerate the shaped dough for 30 minutes before baking. This spreads less and yields a chewier texture.
Serving Suggestions
Enjoy this cookie warm with a glass of cold milk or a scoop of vanilla ice cream. It also pairs nicely with coffee or a hot cup of tea. For a dessert platter, serve it alongside fresh berries or a drizzle of caramel sauce.
Variations
- Double chocolate: Replace 2 tablespoons of the flour with unsweetened cocoa powder and use white chocolate chips.
- Nutty crunch: Add 2 tablespoons of chopped walnuts or pecans along with the chocolate chips.
- Sea salt finish: Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty contrast.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture will be slightly more delicate.
Storage and Reheating
Store the cookie in an airtight container at room temperature for up to 3 days. To keep it soft, add a slice of bread to the container—it absorbs excess moisture. For longer storage, wrap the cookie tightly in plastic wrap and freeze for up to 3 months. To reheat, place it in a 300°F (150°C) oven for 5–7 minutes or microwave for 10–15 seconds.
Frequently Asked Questions
How many calories are in this large chocolate chip cookie?
This recipe yields one large cookie with approximately 610 calories. The exact count depends on the brand of chocolate chips and butter you use, but this is a solid estimate.
Can I use margarine instead of butter?
Yes, but the flavor and texture will change. Margarine has more water and less fat, so the cookie may spread more and be less tender. Use a stick margarine with at least 80% fat for best results.
Why did my cookie turn out flat?
Flat cookies usually come from overmixing the dough, using butter that’s too soft (or melted), or not enough flour. Make sure your butter is softened but not runny, and measure your flour correctly.
Can I make this into smaller cookies?
Absolutely. Divide the dough into 4 equal portions and bake for 10–12 minutes. Each smaller cookie will be about 150 calories.
Can I use whole wheat flour?
You can substitute up to half of the all-purpose flour with whole wheat flour. The cookie will be slightly denser and nuttier in flavor.
Is it safe to eat the dough?
Raw dough contains raw egg, which can carry Salmonella. If you want to taste the dough, use pasteurized egg yolk or omit the egg and add 1 tablespoon of milk to bind the ingredients.
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