“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
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
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.
Place springform pan in oven and bake until cookie is golden brown and edges are set, 18 to 22 minutes.
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.
This cookie is so big, it’s practically a cake! To make sure our giant cookie bakes up perfectly round, we use a round cake pan—specifically, a springform pan, which makes it easier to transfer the cookie and serve it since you can remove the side of the pan. If you don’t have a springform pan, you can use a 9-inch round cake pan instead, but you’ll have to flip the cookie out of the pan just like you would a cake. You can treat this cookie like a cake when serving, too: Slice it into wedges and serve it with Whipped Cream or a scoop of ice cream.
Butter can be melted in a small saucepan on the stove (use medium-low heat), but we think the microwave is easier.