recipe

“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

safety
  • Uses the microwave
  • Uses the oven
  • Uses a knife
difficulty
  • Beginner
time
  • 45 minutes, plus 30 minutes cooling time
yield
  • Serves 12

hey curious cook—

Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!

Prepare Ingredients

Vegetable oil spray
1 cup (5 ounces)
all-­purpose flour
¼ teaspoon
baking soda
¼ teaspoon
salt
8 tablespoons
unsalted butter, melted
½ cup packed (3½ ounces)
dark brown sugar
¼ cup (1¾ ounces)
sugar
1
large egg
1 teaspoon
vanilla extract
½ cup (3 ounces)
chocolate chips

Gather Baking Equipment

9-­inch springform pan
2
bowls (1 large, 1 medium)
Whisk
Rubber spatula
Oven mitts
Cooling rack
Butter knife
Icing spatula or wide metal spatula
Cutting board
Chef's knife
1
 
Vegetable oil spray

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.

 
2
 
1 cup (5 ounces)
all-purpose flour
¼ teaspoon
baking soda
¼ teaspoon
salt

In medium bowl, whisk together flour, baking soda, and salt.

 
3
 
8 tablespoons
unsalted butter, melted
½ cup packed (3½ ounces)
dark brown sugar
¼ cup (1¾ ounces)
sugar
1
large egg
1 teaspoon
vanilla extract

In large bowl, whisk melted butter, brown sugar, and sugar until well combined. Add egg and vanilla and whisk until smooth.

 
4
 
½ cup (3 ounces)
chocolate chips

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.

 
5
 

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.

 
6
 

Place springform pan in oven and bake until cookie is golden brown and edges are set, 18 to 22 minutes.

 
7
 

Use oven mitts to remove springform pan from oven (ask an adult for help). Place springform pan on cooling rack and let cookie cool in pan for 30 minutes.

 
8
 

Run butter knife around inside edge of springform pan to loosen edges of cookie from pan. Unlock and remove side of pan. Use icing spatula or wide metal spatula to loosen bottom of cookie from pan and transfer cookie to cutting board. Cut cookie into wedges and serve warm.