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giant chocolate chip cookie
“It was the hugest cookie I’ve ever seen! It was huge in diameter, it was huge in width, it was HUGE!” —Samantha, recipe tester, age 11
hey curious cook—
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Prepare Ingredients
Gather Baking Equipment
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Spray inside bottom and sides of 9-inch springform pan with vegetable oil spray.
In medium bowl, whisk together flour, baking soda, and salt.
In large bowl, whisk melted butter, brown sugar, and sugar until well combined. Add egg and vanilla and whisk until smooth.
Add flour mixture to butter mixture and use rubber spatula to stir until just combined and no dry flour is visible, about 1 minute. Add chocolate chips and stir until evenly distributed.
Use rubber spatula to scrape cookie dough into greased springform pan and spread dough into even layer covering bottom of pan.
To ensure uniformly baked cookie, spread and press dough into even layer covering bottom of pan.
Place springform pan in oven and bake until cookie is golden brown and edges are set, 18 to 22 minutes.
Food for Thought
A Chocolate Chip Star Is Born
Generations of kids and grown-ups have baked and eaten chocolate chip cookies.
We have just one person to thank for the chocolate chip cookies we know and love: Ruth Wakefield. In the 1930s, Ruth and her husband ran a restaurant in Whitman, Massachusetts called the Toll House. Ruth invented a recipe for Toll House Chocolate Crunch Cookies to serve with ice cream for dessert at the restaurant. Her original recipe contained both nuts and chocolate chips.
In 1939, Ruth gave the Nestlé company the right to use her cookie recipe and the Toll House restaurant’s name—and an American legend was born. If you’ve ever seen a package of Nestlé Toll House chocolate chips, you’ll find Ruth’s now-famous recipe on the back. Even today, her cookies are a perfect pairing for a scoop of ice cream!
The world’s largest chocolate chip cookie was made by the Immaculate Baking Company in Flat Rock, North Carolina on May 17, 2003. It measured 101 feet in diameter and weighed 40,000 pounds—that’s a LOT of chips!
