Big Ass Chocolate Chip Cookie For Two (or One)

Big Ass Chocolate Chip Cookie For Two (or One)- Baker Bettie

Hello there! Would you like a big ass chocolate chip cookie? Not a cookie with a big ass. And not a cookie that will give you a big ass (though that could definitely be a side effect), but a cookie that is, in and of itself, big ass. Am I saying ass too much? I don’t really care. I feel feisty today!

Big Ass Chocolate Chip Cookie For Two (or One)- Baker BettieSince moving to Philadelphia we don’t have as many people to share my baked goods with. I take them to work with me sometimes but it just feels weird getting on the subway with a cookie carrier filled with cookies. I feel like everyone is staring at them. And I feel guilty not offering one to pretty much everyone. It is so incredibly awkward. But my husband says I feel awkward way more than necessary. Life is just full of awkwardness. And probably too much of my energy is spent trying to avoid it.

Big Ass Chocolate Chip Cookie For Two (or One)- Baker BettieI’ve seen recipes for huge single serving cookies on a few other blogs before. Most notably, Sally’s Baking Addiction. And so I got the idea the other day to cut down my go to quick chocolate chip cookie recipe. I created this single “big ass” cookie perfect for two to share. It’s about the size of 4 large cookies squished together. The size of it makes the perfect texture. Crispy on the edges, puffy and chewy in the middle, and slightly under baked. In my mind, perfect.

Big Ass Chocolate Chip Cookie For Two (or One)- Baker BettieI’m going to go ahead and shamelessly admit that I ate this one all by myself. With a big glass of milk. Mr. Baker Bettie was at work. What else was I supposed to do? Sheesh.

But it feels pretty adorable to share this with someone you love.

Big Ass Chocolate Chip Cookie For Two (or One)- Baker Bettie

Big Ass Chocolate Chip Cookie For Two (or One)

Ingredients

  • 3 TBSP unsalted butter, softened
  • 1/4 cup brown sugar
  • 2 1/2 TBSP whisked egg
  • 1/2 tsp vanilla
  • large pinch salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 cup flour
  • 1/4 cup chocolate chips, plus 2 TBSP more for topping
  • a bit of kosher or sea salt for sprinkling (optional)

Instructions

  1. Preheat oven to 350F.
  2. In a small bowl, stir together the butter and sugar until well combined. Add in the vanilla and egg stir until incorporated.
  3. Sprinkle the the salt, baking powder, and baking soda evenly over the mixture and stir until incorporated.
  4. Add the flour and stir just until combined.
  5. Fold in the 1/4 cup chocolate chips.
  6. Form a large ball of dough in the center of a baking sheet lined with parchment paper or a silpat. Top with more chocolate chips and a bit of salt if desired.
  7. Bake at 350F for 13-15 minutes until the edges are set and lightly browned and the center still looks underbaked.
  8. Allow to cool for several minutes on the baking sheet.
http://bakerbettie.com/big-ass-chocolate-chip-cookie-one-two/

Comments

  1. Alicia says

    I think the 1/4 cup flour as the last ingredient is supposed to be the chocolate chips? Excited to give the recipe a whirl. Thanks!

  2. Sarah Auzina says

    Is it wrong I want to make this for dinner tonight? Do I care? I think I will, anyway… I’m feeling feisty today, too!

    I love that you top your chocolate chip cookies with extra chips. A gal after my own heart!

  3. says

    Haha omg that cookie is HUGE. And looks so… freaking… GOOD!! I love Christmas cookies but you seriously can’t beat a good chocolate chip, have a great holiday girl!

  4. Jules says

    Hi ! this cookie is soooo good! I was wondering though, if I wanted to use the whole egg, so I don’t waste the other part, how much of the rest of the ingredients should I use? Have you ever made a bigger batch? Thanks!

    • Baker Bettie says

      Hi Jules, I haven’t ever made it this way, but it would be about double the recipe to use the whole egg. You may need to cut back on the flour a bit. I would add in like 3/4 cup of flour and then a little more at a time as needed to get the right texture. You could make it into 2 huge cookies or into several smaller ones. Let me know if you try and it and how it works out!

      • jules says

        Hi, I made it twice already trying to use the whole egg. The first time I made it as is, but used all the egg and it came out too cakey. The 2nd time I used a whole egg and doubled the other ingredients. It was still a little cakey, but not as bad as the first. Both times they looked Great, but not the same taste as the original recipe. I will try out your suggestion and let you know! Thanks!!!

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